Kuih Lapis (9-layers kuih)



Kuih Lapis


150g of rice flour
150g of tapioca flour

100g pandan juice
100g water
100g bluepea juice

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.Divide flours into 3 (100g each)

2.Gently heat 450g coconut milk with sugar, salt and pandan leaves until sugar dissolved. Discard the leaves, and cool the syrup then divide into three portions (about 200g each)

3.Mix each bowl of flour with pandan juice, water and bluepea juice respectively.

4.Add one portion of coconut milk/sugar into each bowl. Stir well. Divide each flavors into 3 bowls each (combined total of 9 bowls – each bowl about 130g). 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.

5.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 green on top of the white layer and steam another 3 minutes. Add a portion of blue on top of the green layer and steam another 3 minutes.

6.Repeat with all the remaining 6 bowls and steam for 7-8 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.

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

Meringue Kisses



Mocha Meringue Kisses (recipe by Linda Ang – FB group member)
100 g eggwhites, room temperature
200 g caster sugar
1tsp vanilla extract
2 tsp espresso powder (I used coffee powder)
1tsp valrhona cocoa powder

Totally optional: Mix 1 tsp coffee powder and 1tsp cocoa powder with a little water to form a paste and use this to draw lines on the inside of the piping bag to create lines on the meringue kisses when piped.

Preheat oven to 200C. Middle rack.
Spread caster sugar in the baking tray thinly.
Put egg whites in the bowl of your stand mixer.
The moment your oven temperature reaches 200C, place your sugar in the oven and set timer for 7 minutes. Start beating the egg whites, using the lowest speed and gradually increasing. Once you reach soft peaks, beat at full speed. By the 7 minutes mark, you’ll get stiff peaks. Remove the sugar from the oven and lower the oven temperature to 93C (I set mine at 90C) and start spooning one tablespoon at a time into the meringue  until complete. Add vanilla extract and continue to beat for 1 more minute, using full speed. Meringue should be smooth by now. If still feels gritty from undissolved sugar, continue to beat for 1 more minutes.

Sift in coffee and cocoa powder and mix gently with a spatula until fully incorporated. Transfer meringue into prepared piping bag and pipe meringue kisses on to lined trays.

Bake your meringue 93C (90C for me) for 1.5 to 2 hours. I baked mine for 2 hours and managed to get crunchy meringue kisses. If you prefer soft centred kisses, bake for only 1 hr. However, I would not advice on this as in our humid weather, the kisses are likely to turn sticky pretty quick if not entirely dry.

Remove the meringue kisses from oven and immediately peel it off the trays and into air tight containers. Do not allow the kisses to sit too long in humid weather or they will turn sticky.


Sweet Potato Chiffon


Sweet Potato Chiffon
5 egg yolk
75g self raising flour
10g Sweet potato powder (Yam Powder)
20g castor sugar
70g milk
1/4 tsp of salt
1 tsp lemon juice
60g of corn oil or other vegetable oil

5 egg whites
60g castor sugar
10g corn starch

1. Preheat oven to 160C.
2. Sieve flour and Yam powder together and set aside. Mix the corn starch with 60g castor sugar. Set aside.
3. In a mixing bowl add oil, lemon juice, sugar, milk, salt and yolks and whisk until combined then add the sifted flours. Continue to mix until batter is smooth. Set aside.
4. To make the meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Gradually add the sugar mixture and continue to beat until the egg whites are glossy with firm peaks.
5. Add 1/3 of the meringue to the batter and fold lightly to mix before adding the next 1/3 portion, fold in until just incorporated and then adding the final 1/3 portion and fold until no streaks of meringue can be seen. Transfer the into a 20cm tube pan, use a skewer to run around the pan to remove big bubbles and bake in preheated oven for 70-80 minutes or until golden brown. Follow your own oven temperature and time please.
6. Remove baked cake from oven and invert immediately to cool.

Super Fine Butter Cake


img_7108Super Fine Butter Cake


113g unsalted butter
100g sugar
3 eggs
120g cake flour (or mix 110g plain flour with 10g corn flour)
2 tablespoons dry powdered milk
1 tablespoon corn syrup (you may replace with honey or maple syrup)
1 tablespoon lemon juice or orange juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking powder



Preheat oven to 170C degrees. Line  the bottom and grease a 8 x 4″ loaf pan or to get a taller cake use a 6 x 4″ loaf pan,

  1. Beat room temperature butter with sugar until light and fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Sift flour, milk powder and baking powder together and add half of this into the butter mixture. Mix briefly to combine, add corn syrup, lemon juice, salt, vanilla and mix with low speed until combine.  Add the balance flour and beat on low speed until evenly mixed.
  4. Transfer into prepared pan and bake for 45 minutes or until evenly brown.
  5. Allow to cool for 5 minutes before unmoulding and cool on the rack.

Chocolate Flakes Wholemeal Chiffon

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Chocolate Flakes Wholemeal Chiffon
Got the idea to add wholemeal flour from Ann Tan (FB Member)


6 Egg Yolks (65g eggs with shell)
70g Sunflower Oil
100g Full cream Milk
110g Self Raising Flour
25g Wholemeal flour
70g finely chopped chocolate (I used dark chocolate)
30g Caster sugar
1/4 tsp salt

6 Egg Whites
80g Caster Sugar
1/4 tsp Cream of Tartar


Preheat oven to 160C lowest rack.

1. Mix yolks, oil, milk and 30g sugar in a bowl, stirring with a whisk until sugar has dissolved. Set aside.
2. Mix together wholemeal flour, self raising flour and salt. Stir in the chocolate flakes. Set aside.
3. Whisk egg whites until foamy then add in cream of tartar and whisk while gradually adding in the sugar until glossy and firm. Set aside.
4. To the yolk batter, add the flour mixture and stir gently until just mixed.
5. Fold 1/3 of the meringue to the egg yolk batter and mix until batter is lightened. Add in the remaining meringue in 2 portions and fold until no streaks of batter can be seen.
6. Pour batter into 20 or 21cm tube pan and bake in preheated oven at 160*C for 60 minutes or until cooked.
7. Remove from oven and immediately invert to cool completely before unmoulding.


Banana in a swissroll


To bake the swissroll you need:-

3 eggs (65g)
50g caster sugar
50g cake flour


Line a 28 x 28cm baking pan with parchment paper. Preheat oven to 180C. Middle rack.

1. In a mixing bowl, beat eggs lightly then add sugar. Place the bowl on top of a bowl of hot boiling water. Whisk with handwhisk until the eggs are warm then start whisking the eggs with a hand mixer with high speed until light and fluffy.
2. Sift in the flour in 3-4 portions and gently fold into the eggs mixture until well mixed. Do not over mixed!
3. Pour into prepared pan and tap a few times to remove big bubbles and also to even out the top.
4. Bake for 20 minutes or until golden. Remove from pan and allow to cool before removing the paper.


Prepare caramel:

50g sugar
50g whipping cream

Heat up the sugar to caramelize then pour in the cream. Careful as the mixture will bubble up furiously when cream is added! Remove from heat and keep stirring until smooth. Allow to cool before using.


Prepare the whipped cream:

120g of bettercreme – whip up until firm.

To assemble:

Peel off the lining from the cake and spread a layer of whipped cream and arrange a roll of bananas on one end. Drizzle caramel on top of the bananas, then roll up the cake, using the paper to help you as you roll.

Chill in fridge for a couple of hours before slicing.