Pineapple Upside Down Cake

It's been ages since I last made Pineapple Upside Down Cake..It was a popular cake in the 1980s. Even now, I find it an impressive cake to serve. When it was baking in the oven, my daughter kept saying that she loved the aroma that filled our kitchen.. Is it the vanilla? Or the pineapple syrup? Well, whatever it is..the good old Pineapple Upside Down Cake will never go out of fashion in my household!

TOPPING

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 6 pineapple rings
• 18 red cherries

CAKE

• 1 1/2  cups of cake flour
• 2 tsp baking powder
• a pinch of salt
• 1/2 cup butter
• 3/4  cup of sugar
• 2 large eggs
• 1/2  cup of milk
• 1/4 cup of pineapple syrup
• 1 tsp vanilla extract

1. Pour the melted butter topping into a 9 inch cake tin. sprinkle the brown sugar over the butter.
2. Arrange the pineapple rings and cherries over around the bas to fill in the spaces.
3. In a medium sized bowl, sift together the cake flour, baking powder and salt.
4. Beat the sugar and butter together until batter is soft and creamy.
5. Beat in the egg one at a time, beating well in between each addition.
6. Scoop in 1/3 of the  flour mixture into the batter and beat. Then pour in 1/2 the milk. 
7. Then pour in the flour again followed by the milk & pineapple syrup. 
8. Finally finish adding in all the flour.
9. Pour the batter into the cake tin over the pineapple rings.  
10. Bake in a preheated 170ºC oven on the middle rack.
11. Once skewer tested into the cake comes out clean, the cake is ready.
12. Allow the cake to rest for 10 minutes in the pan before turning it over on a wire rack to cool before serving.

desserts

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Nutella Rolls (using the PHILIPS Air Fryer)

Nutella Rolls

(using the PHILIPS Air Fryer)

Ingredients:~

·      1 pack of rolled puff pastry

·      ½ cup of Nutella

·      3 tbsp of desiccated coconut

Method:~

1.    Unroll the pastry & spread the Nutella over the surface of the pastry.

2.    Roll the pastry back.

3.    Put the pastry back into the freezer to make it easier to cut.

4.    Preheat the PHILIPS Air Fryer to 180ºC.

5.    Cut the rolled up pastry into ¼ inch thickens and place it onto the Air Fryer plate.

6.    Sprinkle with desiccated coconut.

7.    Bake in the PHILIPS Air Fryer for 8 minutes or until golden brown.

PHILIPS Air Fryer

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Apple Oat Crumble (using the PHILIPS Air Fryer)

 (using the PHILIPS AIR FRYER)

 
I cannot explain this love I have for Crumbles..especially Apple Crumbles.  The many many times I have made crumbles, I always seem to enjoy the simple ones, with just flour butter,sugar and spices. Lately however, I love chunks, I love texture and I love the extra crisp and I love the natural sweetness of dates & cherries. So I tried out this recipe which I must admit is pretty good!

As always, the PHILIPS Air Fryer has made my life so easy. From initially using it for just frying, then reheating, adding crisp. Of late I have enjoyed baking using it.  I don't have to heat up a whole oven when I'm just baking for two! My daughter and me!

 

Ingredients:~

·      3 green apples, peeled, cored & sliced
·      1/3   cups flour
·      1/3  cup butter
·      ½ tsp salt
·      ¼  cup brown sugar
·      ¼ cup sugar
·      ¼  cup oats
·      ¼ cups muesli
·      ½ tsp nutmeg powder
·      ½ tsp cinnamon powder
·      3 dates, chopped
·      3 red cherries, chopped
·      3 green cherries, chopped
·      8 walnuts, chopped

Method:~

1.   Grease the baking dish.

2.   Arrange the apple slices in the baking dish. Sprinkle a little brown sugar & cinnamon powder lightly over the apples.

3.   Place the flour, oats, muesli, salt, both sugars, nutmeg & cinnamon powder in a large bowl. Mix well.

4.   Put in the butter and rub it into the dry ingredients till it resembles clumpy breadcrumbs.

5.   Sprinkle the crumble over the apple slices.

6.   Bake the Apple Crumble in a preheated PHILIPS Air Fryer for 30 minutes at 170ºC .

7.   Serve with warm custard or ice cream.

tea-time treats

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Seri Kaya Bakar (using the PHILIPS Air Fryer)

 

I love simple traditional recipes and I truly love this recipe in particular, due to the story behind it. My husband's aunt's mother (that makes her Din's grand aunt right?) created this recipe, cooking it often. Her recipe was sought after as she used to supply her Seri Kaya Bakar to the Sri Menanti Palace in Negeri Sembilan  for the royal family. And what's more, she cooked this exact recipe for my parents-in-law's wedding in 1955, for all the guests to enjoy! Lovely! 

Using the Philips Air Fryer to bake this Seri Kaya Bakar is so amazing....I get to see the Seri Kaya Bakar really puff up in comparison to the conventional oven. This is due to the hot air pressure making the texture fluffier and softer..... and it takes only half the time to cook than normal!

·      ¾   cups plain flour

·      1 cup thick coconut milk          

·      5 pandan leaves, blended with ¼ of water & strained for the juice

·      ½ tsp green colouring

·      4 large eggs, beaten       

·      ¾ cups caster sugar       

·      2 tbsp ghee, melted       

·      ½ tsp cinnamon powder          

·      1 tbsp sultanas

1.    Beat eggs, sugar, pandan juice and green colouring together in a large bowl.

2.    Pour in the coconut milk.

3.    Put in the flour gradually and beat till well combined and becomes a smooth batter.

4.    Heat a cake tin in a preheated 180ºC PHILIPS Air Fryer.

5.    When the tin heats up, put a little bit of ghee.

6.    Pour the Seri Kaya into the tin till ¾ full.

7.    Bake in the PHILIPS Air Fryer for 12 minutes.

8.    After 7 minutes or when the Seri Kaya Bakar is ¾ cooked, sprinkle with cinnamon powder and sultanas over the top.

9.    Bake for another 5 minutes.

tea-time treats

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Kuih Kosui Makcik Gah

I try to always be grateful for something everyday. Today, I am grateful for the gorgeous Lompang cups that Nura gave me, which I used when making this Kuih Kosui. I am also grateful for the delicious & super tasty recipe Awa & Naj's mum shared with me. Din I noticed, is so grateful that his tummy is happy!!

~Ingredients~

• 1 cup palm sugar, chopped
• 1 cup coarse white sugar
• 2 pandan leaves
• 8 cups of water
• 3 cups of plain flour
• 2 cups of sago flour
• 1/2 tsp kapur(lime) mixed with 1 cup of water
• 1 coconut, grated only for the white, steamed for 5 minutes & sprinkled with 1/2 tsp salt
  

~Method~

1. Put the palm sugar, coarse white sugar, pandan leaves & 4 cups of water in a pot.
   
2. Boil both the sugars until it has dissolved.
3. Remove from the flame and allow to cool to room temperature.
4. In a large basin, put in the plain flour, sago flour & 4 cups of water.
5. Beat all the ingredients until well combined. Alternately, all the ingredients could be mixed in a blender.
6. Pour the lime water(air kapur) into the batter.
7. Mix in the prepared sugar syrup.
8. Heat the steamer.
   
9. When it boils, place the kosui cups or tray into the steamer & steam for about 2 minutes.
10. Remove the lid & quickly pour the Kosui batter into the cups/tray till it almost reaches the brim.
11. Close the lid and steam for 20 minutes.
12. When done, remove from the steamer and arrange on a tray to cool.
13. When the Kosui is totally cool, remove from the cups and serve on a dish.
14. Sprinkle with grated coconut when serving.
    

tea-time treats

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Lopes Mak Cik Gah

I felt like a little girl who got a whole bunch of balloons when Makcik Gah stayed for a whole day to teach me 'warisan' dishes. I really loved cooking this Lopes with her from scratch. I guarantee it tastes heaps nicer that the bought ones. Mum said, "A person of Makcik Gah's knowledge of the true traditional authentic food are rare & few. Treasure her."...and I did. I appreciated every second I spent with her & everything she shared with me. I pray for her good health & long life...

~Ingredients~

• 1/2 kg glutinous rice, washed
• 2 cups of water
• 1 tsp air chang/air abu...... I'm not sure why it's called air (as in water) when it actually is clups of powder)
• 35 pieces of banana leaves cut into 5"x10" rectangle sizes, wilted briefly over flame
• 7 rafia strings cut into 2'5" lengths

~Method~

1. Pour the water over the glutinous rice.
2. Sprinkle with air chang evenly over the rice.
3. Mix it in well until the air chang dilutes.
4. Put the rice aside & allow it to rest for about 1 5 minutes or until the rice bloats a little & turns slightly yellowish due to the air chang mixture.

   

5. Pour the rice in a pot & heat it on medium fire.
6. Cook & keep stirring for about 10-12 minutes until all the liquid evaporates. The rice should still have the crunch, when eaten at this stage.
   
7. Transfer it in a bowl.

   

8. Roll the banana leaf into a cone, shiny side out .
   

   

   

   

9. Fill it in with 2 heaped tablespoons of rice. Press tightly until the rice is snug.
10. Flatten the cone to now look like a triangle.

    

    

    

11. Flap the final opened side over, to complete the triangle & seal in the rice.
12. Arrange the filled triangle in stacks of three, with all the corners not in alignment.

    

13. Tie the stack of three triangles with one rafia string at each corner of the triangle.
    
14. This will keep the triangles tightly together when boiling it.
15. When all the triangles have been tied up into 7 batches, place it in boiling water.

    

16. Make sure the Lopes are submerged below the boiling water. Cover the lid.
17. Boil on medium heat for an hour.
18. Remove the Lopes form the water and place in onto a strainer. Allow it to cool.
19. When ready to consume, peel off the banana leaf, coat the Lopes with Grated Coconut & drizzle generously with Palm Syrup.
20. Oh!!! Yummy! I'm desiring it right now!

Ingredients for Palm Sugar Syrup:~

• 1 cup chopped palm sugar
• 1/2 c coarse sugar
• 2 cups of water
• 2 pandan leaves, knotted
  
• 1 tsp sago flour diluted in 1/4 water

~Method~

1. Put the palm sugar, coarse sugar, water & pandan leaves in a pot.
2. Boil on medium heat.
3. After about 10 minutes, pour the sago mixture gradually over the palm sugar syrup.
4. When it thickens, put aside until ready to serve with the Lopes.
   

Ingredients for Grated Coconut:~

• 1 whole grated coconut (white only)
• 1 tsp salt

~Method~

1. Steam the grated coconut over boiling water for about 8 minutes.
2. Remove from steamer & immediately sprinkle with salt.
3. Toss it around until the salt combines.
4. Sprinkle over the lopes when ready to eat.
   

tea-time treats

1

Kuih Kacau Labu

With extra pumpkins in my kitchen, I quickly made some Kuih Kacau Labu to munch on while watching the royal wedding. The Kuih Kacau Labu is almost gone & William has not even arrived Westminster Abbey!! Ohhhhh oooooooo

Ingredients:~

· 1 medium sized pumpkin, peeled, cut into small sized, boiled & blended together with the water it was boiled in.

· 1 cup of sugar

· 2 ½ cups of coconut milk

· 2 pandan leaves, torn & knotted

· 5 large eggs, beaten

· ½ cawan plain flour mixed with 1 cup of water

· 1 tsp rose essence

Caranya:~

1. Pour blended pumpkin into heavy based pan (the solid brass pot is ideal).

2. Put in the sugar & pandan leaves.

3. Pour in the coconut milk. Cook on medium heat.

4. After ½ an hour or when the pumpkin custard begins to boil & thickens, pour the beaten eggs slowly into the mixture while stirring it at the same time.

5. Pour the flour mixture gently & slowly into the pumpkin custard. Do not stop stirring at this stage.

6. Add the rose essence and stir it in.

7. When the mixture begins to thicken, shines, does not stick to the side of the pan and is heavy to stir, it should be ready.

8. Allow to cool in the pot until it is ready to be served. Decorate with cherries.

sweets

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Izarra's Almond Macarons

My teenage daughter Izarra, cooked Macarons two days in a row until I gave up tasting it but my other 3 kids still got excited over it.....as if they didn't get enough!!!! I guess they must really love Macarons!

 Macaron Recipe

sweets

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Pistachio Baklava

Arabic food has long influenced the Malaysian food culture, especially in the southern state of Johore. Of late, with an influx of Arab tourists and students, the influence has been greater nationwide. Arab restaurants now are very common and popular in Malaysia. Baklava especially, has had an exceptionally favourable response as a delicacy. They are commonly eaten as well as given as gifts during festive season.


Ingredients for the baklava:~
2 cups of pistachio nuts, chopped
1/2 kg of phyllo pastry sheets, thawed, separated & halved (Cover with damp cloth to prevent drying)
1 cup butter, melted
1/2 cup sugar
1/2 tsp cinnamon, ground
1/2 tsp ground cloves, cloves
3 tbsp finely ground pistachio, as garnish

Ingredients for the syrup:~
3/4 cup sugar
3/4 cup honey
1 cup water
2 tbsp lemon juice
1 cinnamon stick

~Method for baklava~
1. In a bowl, combine sugar, cinnamon and pistachios.
2. Place a phyllo pastry sheet onto a 9"x 13" greased pan.
3. Brush the pastry all over with the melted butter quickly.
4. Sprinkle the pistachio mixture thinly over the buttered pastry.
5. Cover the nuts with 2 layers of the phyllo pastry, brushing thoroughly on top of each layer.
6. Continue this process of layering the nut layer in between 2 layers of phyllo pastry until all the pistachio mixture has been used up, spreading butter on every layer of pastry.
7. Cut layered baklava pastry intp 2" diamond shapes using a sharp knife.
8. Bake at 350º for 30 minutes or until brown & crisp.
9. Spoon the syrup evenly over the hot baklava.
10.Allow to cool for a minumum of 4 hours.
11. Garnish with crushed pistachios.

~Method for syrup~
1. In a saucepan, combine all the syrup ingredients.
2. Bring to a boil.
3. Reduce to medium heat & simmer for about 10-15 minutes until syrupy, stirring occasionally.
4. Remove the cinnamon stick.
5. Allow to cool before pouring over the baked baklava.

sweets

1

Peach Crumble

We served Apple Crumble at Cafe' Dania which was very popular. This version of crumble is more rustic than the one we used to served at the Cafe' with the addition of oats & coconut. The contrast between the softness of the fruit & the crunchiness of the crumble makes this dessert quite exciting to eat especially if taken with custard or ice-cream....

Ingredients:

• 500 g canned peach
• 1/2 cup syrup where peach is soaked in

Crumble ingredients:

• 1 cup flour
• 4 tablespoon butter
• 2 tablespoons white sugar
• 2 tablespoons brown sugar
• 2 tablespoons rolled oats
• 2 tbsp coconut
• 1/2 tsp cinnamon powder

Method for Crumble:

1. Slice peaches into thick wedges. Place in pie dish with peach syrup.
2. Rub butter into flour until mixture is crumbly. Add the sugars, cinnamon powder, oats & coconut. Sprinkle over peaches.
3. Bake in a preheated 190ºC oven for about 30-45 minutes. Cooking time varies with the depth of fruit and crumble.
4. Serve with custard.

desserts

1

Ubi Kayu Bersantan (Tapioca in coconut milk)

This is my ultimate favourite dessert of all time. The perfect comfort dessert & soothing when eaten warm, also fantastic when eaten out of the fridge. So easy to make & it requires only three basic ingredients. A dessert to remember indeed!



Ubi Kayu Bersantan Recipe

desserts

0

Orange Jelly Wedges

This is a creative way to serve jelly......orange jelly served in the orange skin. I always serve this during my kids parties as it's easy handling, fun sized and can be made in advance!


Ingredients:

• 1 packet (1 tahil) of agar-agar
• 6 cups of water
• 3/4 cup coarse sugar
• 1 tsp orange oil
• 2 tsp orange colouring

Method:

1. Boil water in a pot. As soon as the water begins boiling, put in the agar-agar.
2. In about 10 to 15 minutes, the agar-agar should have melted.
3. Put in the sugar. Stir well.
4. Pour in the orange oil & colouring.
5. Pour the jelly into a jug. Pour gently into the orange-skin casing to the brim.
6. When the agar-agar sets, put it in the refrigerator to cool.
7. Just as you are about to serve, cut the orange into wedges.



Preparing the orange-skin casing:

1. Wash & clean dry 8 oranges.
2. Cut into exact half from the tip of the orange.
3. Remove the orange fruit, leaving the skin intact.
4. It's important that the fruit has no holes or cracks or it cannot bu used.
5. Arrange the empty casing on a clean tray that fits all the orange skins perfectly, so that there will be minimum movement.

sweets

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Wajik Pulut

Wajik Pulut was one traditional dessert I was determined to perfect. I must have cooked it a thousand times to get the perfect 'chew' (according to my tastebuds) and the right balance of coconut milk & palm sugar to produce what I felt was 'just right'.

Ingredients:

• 2 cups glutinous rice, soaked with water for an hour, then drain
• 2 blocks palm sugar, grated
• 1 cup coarse sugar
• 3 cups coconut milk
• 2 screwpine leaves, knotted

Method:

1. Steam the glutinous rice for 10 to 15 minutes, till it is chewy. Water in the steamer must be boiling before the rice is being steamed. Cool.
2. Boil the coconut milk with screwpine leaves on low fire.
3. Add both the sugars.
4. As soon as the sugars dilute & starts bubbling, put in the steamed glutinous rice.
5. Stir continuously till the caramel thickens & wajik gets heavier and harder to stir.
6.. Take it off the fire & allow it to cool.
7. Scoop into serving dish. Decorate as desired.

desserts

1

Moist Mocha Cake

I was in a dilemma about what to cook for my cousin's kenduri...... but I eventually decided that it would be nice to have a Coffee Cake to go with the teh tarik they might serve there. At the last minute, I couldn't resist throwing in some cocoa powder in the batter to make it a Mocha Cake instead!!! Aaaaah.....my weakness!

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup butter
• 2 eggs

Ingredients to sieve together:

1. 1 1/2 cups plain flour
2. 1/4 tsp baking powder
3. 1 tsp bicarbonate of soda

Ingredients to dilute & mix together:

• 1/2 cup cocoa
• 2 tbsp instant coffee
• 3/4 cup boiling water

Method:
1. Cream the butter & sugar till white and fluffy.
2. Put in the eggs, one at a time.
3. Fold in the flour, alternately with the cocoa & coffee mixture.....beginning and ending with flour.
4. Pour into a 12" greased cake tin. Put in a preheated 180º C oven for about 1 hour 25 minutes.
5. Allow to cook on a wire rack.
6. When cool, spread the icing over the cake. Decorate as desired.


Mocha Fudge Icing:

• 2 tbsp butter
• 2 tbsp milk
• 1 tbsp instant coffee powder
• 1 tbsp cocoa powder
• 1 1/2 cups icing sugar

Method for Icing:
1. Melt the butter, milk, coffee powder & cocoa powder in a pan.
2. Remove from flame & allow to cool.
3. Add the icing sugar & beat till smooth & shiny.
4. Spread over cake.

desserts

0

Easy Peasy Bread & Butter Pudding

I was really looking forward to meet up with my old school friends......As I was planning what to cook, I thought......what better dessert to dish up than the long-time favourite Bread & Butter Pudding to please friends of 30 over years!

Ingredients:

• 16 slices of bread/roti
• 3 tbsp butter
• 4 eggs/telur
• 1/2 cup caster sugar/gula kaster
• 1 tsp vanilla essence/esen vanilla
• 2 cups fresh milk/susu segar
• 1 tbsp sultana/kismis
• 1 tsp cinnamon powder/serbuk kayu manis

Method:

1. Butter on one side of the bread slices. Then cut them into triangles.
2. Butter a pyrex dish and arrange the bread....
3. In a large bowl, beat eggs with caster sugar. Add vanilla & milk. Beat well.
4. Pour the custard mixture over the bread gently.
5. Sprinkle with sultanas & cinnamon powder.
6. Bake in a moderate 185ºC oven for 45 minutes-1 hour, or till the top has puffed up & golden brown.
7. Perfect with custard or vanilla ice-cream.

Caranya:

1. Sapu butter di setiap hirisan roti. Potong segi tiga.
2. Sapu butter di mangkuk pyrex bujur. Susun kan roti diatas mangkuk pyrex itu.
3. Dalam mangkuk besar, pukul telur bersama gula kaster.
4. Masukkan vanilla & susu di dalam bancuhan itu. Pukul dengan pemukul telur.
5. Tuangkan kasted tadi perlahan-lahan ke atas roti.
6. Taburkan kismis & serbuk kayu manis di atas pudding.
7. Bakar di dalam oven 185ºC selama 45 minit sehingga 1 jam....atau sehingga pudding mengembang & warna keemasan.
8. Sedap betul dengan kastad & ais krim vanila.

desserts

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Pengat Keledek

Out of all the Malaysian desserts, Pengat of all sorts....is my real weakness. I love the wholesome simple flavors it holds. Sweet Potato Pengat has all the goodness of sweet potatoes cooked in natural coconut milk & delicious gula Melaka... Oh well... Could I say more...

Ingredients:

• 2 medium-sized (about fist-sized) sweet potatoes, skinned & cubed into roughly 1" equal sizes
• 2 cups coconut milk
• 1/2 cup coarse sugar
• 1/2 cup palm sugar, grated
• 2 screwpine leaves, knotted

Method:

1. Boil coconut milk in a small pot with screwpine leaves, on low fire.
2. Add both the sugars & keep stirring till diluted.
3. Put in sweet potatoes. Cook till cooked through.
4. Very soothing when served warm or still good at room temperature.

desserts

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