• Jul
  • 05
  • 2016

Kuih layang layang

I love these tiny crunchy sugary…what can I call it, spring roll snails? They are super easy to make and takes only a few minutes to fry.

See some photos and a video here if you need to know how to roll them!

 

RECIPE FOR KUIH LAYANG LAYANG

Ingredients

1 Packet spring roll  (20 sheets)
Caster sugar
Oil (for deep frying)
Water & a bit of cornstarch (as glue)
 

Method

1. Using 1 bamboo skewer (BBQ sticks) as a guide, put it at the edge of the spring roll sheet and start rolling as small as you can.  When you reach the end, dab some glue and press gently to close the flap. See photos here for guidance
2. Cut diagonally (this is purely for looks) and set aside in a large bowl. Repeat step 1 & 2 until all sheets have been rolled and cut.
3. In a medium sized wok, heat oil. Once heated, fry them until golden brown. This should take less than 5 minutes. Repeat until all have been fried.
4. Let cool and smother with caster sugar. Yes. Don’t be afraid of sugar. Its Eid :p

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  • Jul
  • 03
  • 2016

Biskut Arab | Arab Biscuits

I love the simplicity of biskut Arab (Arab bicsuits). There are only 3 ingredients and the ratio is 2:1:1. Easy to make and easy to eat! You can dust them with icing sugar or eating them just as they come out of the oven is divine too! *drool*

Do you like my “Eid Mubarak” straw flags and bottle wrapper as seen on the milk bottle? You can download them for FREE here and DIY it at home!

 

BISKUT ARAB | ARAB BISCUIT

Ingredients

2 cup plain flour
1 cup ghee, room temperature
1 cup caster sugar

 Method

1. Preheat oven to 160 degrees celcious (with fan).
2. In a food processor, put the soft ghee and sugar and combine until fluffy.
3. Add the flour and pulse until all incorporated and looks like a dough.
4. Shape into small balls and bake for 15minutes.
5. Let it cool before transferring into an air tight container
6. Optional: Dust with icing sugar

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  • Jun
  • 30
  • 2016

London Almond | Biskut Raya

This is one of my favorite kuih raya (eid cookies) and every Malaysian would know this biscuit! Don’t ask why its called “London Almond”, because it has not association to London what so ever lol! But its bloody awesome ait (Brit accent :P )

 

LONDON ALMOND RECIPE
Adapted from this recipe with slight modifications

Ingredients

Biscuit
250gram butter, room temperature
125gram caster sugar
1 egg
1 tsp vanilla essence
100 gram cornflour
100 gram custard powder
300 gram plain flour
1 tsp baking powder
220-250 gm roasted almonds

Finishing touches
700 gram cooking chocolate (more or less)
2 tbsp butter
1 cup of crushed nuts (to decorate)
100 or so mini cupcake cases

Method

1. In a food processor,beat butter and sugar until fluffy.

2. Add the egg & vanilla essence and pulse a few times until incorporated.

3. In a bowl, sift plain flour, custard powder, cornflour and baking powder and then add it to the food processor. I dont bother adding bit by bit, I just let my food processor do its thang!

4. Once fully incorporated, transfer to a bowl, scrape down the sides of the food processor. Then cover the bowl with a cling wrap and refrigerate until it hardens a bit. The reason you let the dough go a bit hard is because it’ll be too soft when it comes out of the processor and you wont be able to handle the dough as its too sticky.

5. Preheat oven to 160 degrees celcious (with fan) and in the meantime, remove the dough from the fridge and shape the dough into tiny 20cent pieces. Fill each one with an almond inside and cover it up. Follow the elongated almond shape.

6. Bake for 20mins. Repeat until all of them are done.Let cool

7. In a double boiler, melt the chocolate with butter. Once melted all over, dip each biscuit and then transfer to a cupcake case. Add a pinch of crushed nuts to finish.


  • Jun
  • 21
  • 2016

cinnamon butter coffee cake

A perfect afternoon-tea cake that goes so well with a cup of coffee or even tea!

CINNAMON BUTTER COFFEE CAKE

Adapted from Laughing Spatula

Ingredients for Cake
½ cup butter, room temp
¾ cup sugar
2 eggs
1 teaspoon vanilla extract
½ cup sour cream
1¼ cup flour
1 teaspoon baking powder
¼ teaspoon salt

For Streusel Topping
¼ cup brown sugar
½ cup flour
1½ teaspoons cinnamon
¼ teaspoon salt
3 tablespoons butter, room temp
½ cup chopped pecans/walnuts (I didnt use any, coz I had none!)

Icing
½ cup powdered sugar
2 tablespoons maple syrup
2 tablespoon milk

Method

  1. Preheat oven to 160 degress celcius. Spray loaf pan and line with baking paper.
  2. For Cake:
  3. Using mixer. Cream together butter and sugar until fluffy. Add eggs, one at a time. Add vanilla and sour cream. Mix until well combined.
  4. In separate bowl – combine flour, baking powder and salt.
  5. Add to wet ingredients.
  6. For Streusel topping
  7. In medium bowl, combine all ingredients. Mix with pastry cutter or fork until well combined and butter is the size of small peas.
  8. Pour half the cake batter into the prepared loaf pan and top with half the streusel mixture. Add remaining batter and top with streusel mixture.
  9. Bake for about 40 minutes or until a toothpick comes out clean.
  10. Icing
  11. Mix all icing ingredients together and drizzle over cooled cake.

 


  • Jun
  • 05
  • 2016

Free | Ramadan Breaking Fast Dua

Ramadan Mubarak everyone! Its the time of the year again and we are excited to be sharing our annual printables with you guys! This years theme was pretty easy to choose because I just based it around my kids (2 girls and a boy!) and they love colours! So its a colourful confetti/sprinkles/funfetti theme…whatever ya wanna call it :)

Available to download below in 2 sizes, 8×12″ which is a standard A4 sized paper and a 4 x 6″ to fit the IKEA TOLSBY frame.

 

 

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