Archive for May, 2018

Coffee Walnut Bread

Coffee Walnut Bread
Recipe adapted from Alex Goh’s cook book
Size of pan: 20 x 10 x 10 cm



150g Bread flour
1g yeast
5g sugar
90g cold water

Method: mix all ingredients in a large bowl and leave it covered to ferment for 1 hour at room temperature. Keep in fridge for 12 hours before use. I prepare this in the evening and use it the next morning.

Main dough:
90g Bread flour
60g All purpose flour
3g yeast
30g sugar
4g salt
30g full cream milk (liquid)
2g coffee powder
26g egg (beat up 1 egg and measure out the required amount)
30g unsalted butter, softened to room temperature
33g water (add more if dough too dry)
50g walnuts (roasted and chopped into small bits) – can add more if you wish


1. In a mixing bowl, place the sponge dough (pinch into smaller pieces) and all other ingredients except the butter and walnuts. Knead until a smooth dough forms. If dough is too dry, add a teaspoon of water at a time. Add butter and continue to knead until dough passes the window pane test.
2. Add the walnuts and knead until just combined. Shape into a ball and allow to proof for 30 minutes or until doubled.
3. De-gas gently and divide into two equal pieces. Roll out into about the length of loaf pan and roll up like a swiss roll. Place this into the pan and repeat with the other piece. Place it side by side with the first piece in the pan.
4. Cover the pan and allow to proof until it reaches the rim of the pan. Preheat oven to 190C. Once ready, bake the bread for 30 minutes. Cover the top once the desired color is achieved. Remove from pan immediately to cool on rack before slicing.


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Layered Kuih II


Kuih Lapis (Layered kuih)


180g of rice flour
120g of tapioca flour

150g bluepea juice
150g water

450g coconut milk (I used the packet ones, buy fresh if you can)
200g sugar (can add more if prefer sweeter)
1/2 tsp salt
pandan leaves (knotted)

2 drops of blue for the final top layer


1.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then add in flour to mix until smooth. Strain and divide into two portions.

2.Mix each bowl of flour with water and bluepea juice respectively.

3.Divide each flavors into 4 bowls each (combined total of 4 bowls – each bowl about 154g). Remember to stir well before adding each bowl into the pan to steam as tapioca and rice flour tend to sink to the bottom when resting.

4.Grease a 7″ square pan and steam in the steamer for a few minutes then pour in the first white layer and steam for 3 minutes with medium heat. Add a portion of blue batter on top of the white layer and steam another 3 minutes.

5.Repeat with all the remaining 6 bowls and steam for 5-7 minutes each (as the kuih gets thicker with each layer, you’ll need to steam it longer in order to cook it). Add the blue colouring for the final blue layer for a more aesthetic look; otherwise, omit it.

6. Remove from steamer and cool completely before slicing with a plastic knife.


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