Showing posts from September, 2010

Baked Tapioca Kueh

Here's an apology before I go on.. The photos this time round aren't good. (Not that I am a good food photographer to start with) I was too excited when I saw those gnarled tubers when my parents came back from the market. I HAD BEEN WAITING TO MAKE THESE! That's the perk about growing up in Singapore. You grow up with kueh  and a dizzy assortment of food from all ethnic groups. And I am just so in love with kueh. Like I said, photography's not good here. I was simply too amazed at the taste. :) It has little ingredients, but I strongly suggest you make it with someone. Preferably, someone you love. Like your dad. From Malaysian Cakes and Desserts, with slight changes Baked Tapioca Cake       Serves 6-8 1kg (2lb) tapioca roots 1 cup granulated sugar 1/2 plus 1/3 cups coconut cream mixed with 1/2 plus 1/3 cups water 1 egg, beaten pinch of salt First rinse the roots to remove any sand and grit. Cut them roughly into 2 1/2 inch lengths. Make a shallow

Shortbread Failure

In the same way I was so enamoured by scones after reading Enid Blyton (the kids in her books always had scones with jam), I was smitten with shortbread after coming across the many raves in recipe books about them. So off I went, armed with a self-written recipe and much bravado. (Considering how this was my first time making it.. I based my ingredients-ratio on Marks and Spencer's shortbread) Yeah, severe overcrowding The taste was fine. The buttery smell that wafted out of the oven was simply amazing. BUT... I just held it for 10 seconds And it was so soft, Mebbe I put too much rice flour/corn flour I might consider following the tried-and-tested, realiable recipes in the books.                                                            ... ... Here I take the chance to show off some of the nicer photos I took during Mid- Autumn. Not a full moon yet (didn't go on the actual Mid-Autumn Festival)  but beautiful enough.. Have a great weekend! :)

Chewy-Cinnamon-Oatmeal-Raisin Cookies

Now that's a pretty long name right? Just wanted to get everything I love about these cookies into the heading. These cookies are fabulous! Just the right subtle taste of cinnamon, chock full of oatmeal (what it should be, unlike store-bought ones), and just enough raisins in each cookie. Ahh.. The best cookies I've ever made. Seriously. (Mebbe cos I'm not quite a good baker.) Adapted from Baking Basics and Beyond and Baked Chewy-Cinnamon-Oatmeal-Raisin Cookies Makes approx. 90 (forgive me, I ate quite alot of dough) 2 cups packed brown sugar 1 cup butter, softened 1 teaspoon vanilla 3 1/2 cups rolled oats 1/2 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1 3/4 cups AP flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk * 1 scant cup raisins In a large bowl, whisk flour, baking soda, cinnamon, nutmeg and salt together. Set aside. Beat butter and sugar until smooth and creamy, then add in buttermilk and vanilla. Add flour in two

I'm back!

Yeah.. after an excruciatingly long hiatus. Gonna bake up some good ol' oatmeal raisin cookies. And I'm gonna love every single second baking them. Till the next oatmeal cookie- post! :)