Kueh Bakar Labu (Pumpkin Cake)

Oohhh I love kueh bakar but I'm a sucker for kueh bakar that has pumpkin or sweetcorn or even yam in it!

Had some leftover pumpkin and was clueless what to do with it apart from crisps and decided to make these .

Just boil about 1/2 cup of pumpkin in water and mash. Mix with the rest of the ingredients, pour into greased mould & sprinkle with sesame seeds.

Bake for 25-30 minutes on 180 degrees or until the top browns and puffed up a little bit. This recipe is enough for only 1 kueh bakar mould so double it up if you're making more.

1 egg

3/4 cup santan (1/2 cup kara + 1/4 cup milk)

1/2 cup all purpose flour

1/4-1/2 cup sugar ( i prefer 1/4 + 1/8)

1/2 tsp vanilla essence

A pinch of salt

1/2 cup mashed pumpkin

1 tablespoon oil

Sesame seeds for topping

Lapis Legit Prune

The price per cake for lapis is so ridiculously expensive these days! Over here in Jakarta, it cost IDR500,000 per cake which is $55! No idea what's the going rate in Singapore but it'll burn through your pocket for sure! So if you're craving and on a budget, try this instead. 

This is yummy and most importantly MOIST! 

The recipe is for a 4x8 loaf or basically half the size of the usual 8x8 that is being sold. If you want to make a bigger cake, just double the recipe.

Line your baking tin with parchment paper and heat 190 celcius oven with a tray of water for Bain-Marie. I've been taught to do this in the hotel to keep the cake moist due to the long (oh yeah 3 hours baby!) process in the oven. Back then I would make 4 humongous trays each time for the hotel buffet! Good times ! 👍👍

250g salted butter (I used Anchor)

2 tablespoon condensed milk

1 teaspoon vanilla essence 

Firstly, whisk butter and condensed milk until light and fluffy. Add vanilla essence 

10 egg yolks 

150g sugar

Whisk yolks with sugar until ribbon stage or when it turn into a fluffy pale yellow mixture . Add slowly into the butter mix.

100g flour

2 teaspoon spice mix 

Sift the flour and add into the butter mix next.

4 egg whites

20g sugar

Beat the whites with sugar until stiff peaks. Fold into the mix.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple enough right? Now the 3 hour process starts!

The batter will be a yummy thick mixture. Spread a layer of batter (about 1/3 cup)

And pop it in the oven for 8-10 minutes depending on your oven. I use the rack above the middle one so that I can cook & brown the cake quickly without drying it out. 

Pull it out and spread another layer. Bake again and continue spreading and add sliced prunes on every third layer. I love prunes so I tend to go overboard. I had a total of 18 layers which equal to 3 hours of slaving in front of the oven.

Don't forget to continuously add water to the water bath (Bain-Marie).

Bake the final top layer for 15 minutes so that you get a nice golden brown hue. 

Unmold and cool before slicing & enjoying with your cup of tea. 

Ondeh-Ondeh Pulut Hitam

Bored with the usual green & pink ondeh-ondeh?? Go Monochromatic and make these black ones! Gothic!!

Mix all the ingredients until it becomes a firm dough.

100g glutinous rice flour

50g black glutinous rice flour 

1/4 tsp salt

130-140ml warm coconut milk (I used Kara and mix with a wee bit water)

 

Gula Melaka

Sesame seeds 

Shredded coconut

Pandan leaves

Salt

Take a small portion and fill with chopped gula Melaka with sesame seeds.

Roll into balls

Boil a pot of water and slide in the balls 10 at a time so there more room for them to cook. It will float once cooked.

Roll the cooked balls in shredded coconut that's been steamed with pandan leaves and salt. 

Fruit cocktail pudding

Oh how I love all things jelly!! And I love fruit cocktail too - not the ones with papaya and pineapples but the ones with peaches, pears, grapes and cherries!

Just drain all the syrup from 1 tin of cocktail (400g or so) and set the fruits aside.

700ml water

150g sugar

2 tablespoons custard powder

1 packet agar-agar powder 

Simmer the ingredients and when it reaches a slow boil, add in the evaporated milk.

250ml evaporated milk

Once it starts boiling again, add the drained fruits for a minute and pour into jelly mould.. Chill until firm. Serve with extra evaporated milk or on it's own 

Kueh Dadar

Who doesn't love Malay kueh?? 

Living here I miss it even more .. Bahhhhhh 😭😭

Coconut filling:

30 gm sugar
100 gm gula melaka (chopped into small pieces)
60 gm water
2 pandan leaves - cut into small pieces
250 gm grated coconut

Melt both gula melaka, white sugar and water with pandan leaves. Add the grated coconut and fry on low heat until desired moistness...

In a blender, whisk all the ingredients below on high speed until combined. 

Coconut crepe 

1 egg

150ml coconut cream (I used Kara)

200ml warm water

120g flour 

1/4 tsp salt

1/2 tsp pandan paste + a wee drop

of green colouring 

Heat oil and ladle the batter onto the pan. Cook both sides and cool. Spoon cooked coconut filling and roll like a popiah