While the man goes office to finish up some work, the woman attempts to make one of his favorite snacks. I hope it looks good one thing I can improve on is the wrapping, b'cos I was slow, four went into the tummy by the time I finished all

Kuih Ketayap (Crepe with sweet coconut filling)
(recipe source: by Sonia aka Nasi Lemak Lover)

Sweet coconut filling
400g grated coconut (from young coconut)
2tbsp brown sugar
150g palm sugar /gula Melaka, chopped
125ml water
2pcs pandan leaves (screwpines), knotted
4tbsp coarse white sugar
1/2tsp salt

Method
1. Mix brown sugar, palm sugar, pandan leaves and water in a pot, bring to boil until sugar melted.
2. Discard pandan leaves and set aside
3. In a clean wok, heat coarse sugar until melt (caramel effect).
4. Add in gula melaka mixture (no 1)
5. Add in grated coconut and salt
6. Stir fry until slightly dry and well combine. Set aside.

Crepe Batter
300g all purpose flour
2tbsp tapioca flour
650ml pandan water ( blend 650ml water + 20pcs pandan leaves)
1 egg, lightly beaten
1tbsp corn oil or cooking oil
1tbsp condensed sweet milk
1/2tsp salt
1tsp Homemade pandan paste, optional

Method
1. Mix flour, tapioca flour and salt in a mixing bowl.
2. Add corn oil,condensed sweet milk and pandan water together.
3. Add egg into flour mixture, slowly pour in the liquid mixture No 2, whisk till well combine.
4. Sift the batter and set aside for 1-2hours.

To prepare Kuih Ketayap

1. Heat up a shallow frying pan over a low flame and lightly grease with cooking oil. Pour a scoop of the batter in the center and swirl the pan to coat it and form a thin crepe.
2. Once the batter colour change and the edge of the batter turn dry, crepe is ready and remove it immediately. Fry just for one side only. Continue to fry till batter is finished and crepes can be stack on each other as it would not stick together.
3. Put a spoonful of the coconut filling on the crepe and roll it up like the spring roll.
4. Enjoy!!

• Glutinous rice 2 cups 
• Boneless chicken tight 2 pieces 
• Dried mushroom 6 pieces 
• Chinese sausage 1
• Hard boil egg 1 or 2 
• Garlic 2 cloves 
• Seasoning for chicken 
• Oyster sauce 2 tbsp 
• Soya sauce 1tbsp 
• White pepper 1/2 tsb
• Five spice powder 1/2 tsb
• Sugar 1tsb pinch of salt
• sesame oil 2 tsp

1. Wash rice n soak in hot water for 1/2 hour n soak mushroom till soft 
2. Cut mushrooms chicken n sausage into small pieces n eggs cut into 4-6 slice
3. Marinate chicken with all seasoning ingredients for at least 20 mins except sausage n eggs.
4. Chop garlic get ready fry pan put 2 tbsp oil fry garlic till fragrance follow by drain rice fry for 3 min 
5. Place chicken sausage egg mushrooms on small aluminium container at the base than rice press lightly bring to boiling water to steam for 10mins enjoy 

This recipe can make 6

• 4 eggs
• 160g cake flour
• 400ml full cream milk 
• 45g sugar
• 30g melted butter 
• A pinch salt

1. Mix all together. 
2. Sieve to remove lumps. 
3. Use lowest fire. 
4. A ladle of mixture to form a layer each time. 
5. With alt butter coating on frying tray each time.
6. 300ml whipped cream or more
7. Glaze with jam or sugar glace

Just to share! -  by Linda Goh
Kung Pao Chicken Recipe
Kung Pao is one of the most classic hot and sour Sichuanese sauces, and can be stir-fried with seafood, meat or vegetables as well as chicken. The seasonings are fried in oil over high heat, intensifying the spiciness and flavoring the oil.

Plain Rock Buns for my picky prince..

Rock Buns.. A family fav always.. Something i learned many many many years ago in Sec 1..

Almond Butter Cake  杏仁牛油蛋糕

• 300gm butter
• 250gm castor sugar
• 5 eggs
• 1/2 tsp almond essence
• 100gm grounded almond
• 150gm plain flour
• 1 tsp baking powder
• 50gm almond flakes

Method

1. line a 23cm (9") baking pan preheat oven 180
2. beat butter & sugar until light fluffy
3. eggs add in 1 at a time beat thoroughly till incorporated.
4. add essence & fold almond flour in. Then sieved flour & baking powder until well mix.
5. pour batter into line pan sprink almond slices on top till fully cover.
6. bake in the oven for 40-50mins or until cooked depend on oven.

enjoy peeps hope u guys love this.
my family love this. cheers

Ingredients:

• Oreo cookies : 2 big packs,
• Cream caramel instant pudding : 30 gm,
• Milk: 150ml,
• Whipping cream 250 gm
• Cooking chocolate: 200 gm.

Directions:

1. First whip the cream until stiff peaks form then in another bowl mix milk with pudding by hand beater then slowly add this mixture with whipping cream by spatula. 
2. Now grease the square dish with butter or cake pan which is used in cheese cakes..
3. Then spread one layer of Oreo cookies then pour whipping cream layer then again Oreo cookies then again whipping cream layer and finally Oreo cookies layer. 
4. Melt cooking chocolate on other side and pour over the Oreo layer on top if u want sprinkle some chocolate chips for decoration..and freeze for 5 to 6 hours and serve chill...

Happy baking...

Not too bad but not as crumbly as the other. I guessed it's cos of the yogurt added.
@ the recipe was shared and posted by Doris Mok earlier. 
  I replaced heavy cream with yogurt instead.
 
Here goes the recipe :

• 500g flour, 1tbsp baking powder, 80g sugar, 1/2 tsp salt
• 180g unsalted butter
• 300g combine 1egg and heavy cream

1. Combine all A ingredients in a dry mixing bowl and add B to the flour. 
2. Rub the butter and flour till like bread crumbs. 
3. Mixed C to the crumbs and roughly mix till a dough. 
4. DO NOT OVERMIX. 
5. Turn the dough onto a floured top and flatten it till 1"thick. 
6. Cut it with cutter and bake for 15 to 20mins..at 170..

Double Chocolate Chip Muffins

• 240g. Dark Chocolate - melted through double boil
• 450g. SRF
• 1tsp. Baking pwd
• 240g. Brown sugar
• 150g. Melted butter
• 4x. Eggs at room temp
• 2tsp. Vanilla essence
• 1 cup. Sour cream or plain yogurt
• 1 cup. Chocolate chip - lightly dust with SRF

Mini Egg Fatt Goh (迷你鸡蛋糕发糕)

• 4 eggs 
• 220g caster sugar 
• 200ml ice cream soda soft drink 
• 300g plain flour 

1. In a mixer, whisk eggs and sugar until light and fluffy, stir in flour, mix well.
2. Slowly add in soft drink, and mix become smooth batter. 
3. Spoon batter into cups until 90%full. 
4. Steam high heat for 15 mins. (I steam 10 mins coz mine is mini cups )

From  Georgina Chew posting some recipe call for this amount  
鸡蛋糕发糕 - by Wong Yiam Moi

• 2 eggs, 
• 200g sugar, 
• 2 tsp ovalette(sponge gel), 
• 300ml ice cream soda or 7 up or sprite, 
• 300g plain flour

1. mix well  Steam 10 to 15mins

Original recipe from Carol Hu.
Translated using my own version.

• Egg Yolk - 5 
• Egg - 1 (whole) 
• Cake Flour - 90g 
• Durian Puree - 100gm 
• Milk - 85g 
• Veg Oil - 60 (I used coconut oil) 
• Salt - a pinch 
• Egg White - 5 
• C. Sugar - 80g 
• Cream of Tartar - 1/4 tsp 

Super Moist Carrot Cake : - Modified By Fiona Lau 
Recipe was adapted from JoyOfBaking 

• 150 gm walnuts ( Toast the walnuts for about 8 minutes)
• 400 gm raw carrots (finely grated)
• 
  
• 270 gm all-purpose flour ( I prefer Blue Jacket APF )
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground Cinnamon
• 1/2 tsp Spekkoek ( lapis Spices )
• 1/2 Nutmeg Powder
• 6 large eggs
• 320gm  sugar
• 350 ml sun flower, vegetable or canola oil (or other flavorless oil)
• 3 tsp pure vanilla bean paste

APPLE CINNAMON MUFFINS - by Munira B

Ingredients:

• 1/3 cup Brown Sugar (not packed)
• 1 tsp Ground Cinnamon
• 2/3 cup White Sugar
• 1/2 cup (113g) Butter, softened
• 2 Eggs
• 1 1/2 tsp Vanilla Extract
• 1 1/2 cups Plain Flour
• 1 3/4 tsp baking Powder
• 1/2 cup Milk
• 1 Apple, diced rather small

Method:

1. I preheated my oven at 180°C. Took my butter out, diced it and place it in the microwave for 15-20 sec. 
2. While waiting, I lined my muffin tray and diced my apple. I didn't bother to peel it.
3. In only 1 bowl, I mix my butter with brown and white sugar with a spatula. 
4. Once creamed, I whisk the eggs and vanilla.
5. I whisk in the milk. 
6. The I sprinkle the flour over the mixture, followed by the baking powder and cinnamon. 
7. Then whisk it all in. 
8. 4. Finally fold in the apples and using an ice cream scoop, fill the muffins liners. 
9.  Bake for 22 - 25 mins. 

Done!

Bread pudding with vanilla sauce - by Zahrah Jaafar

• 10 -11 pieces of french loaf or Gardenia bread pieces.
• ( I had 1 french loaf in the fridge)
• 3 cup of fresh milk
• 4 eggs
• 4 tbsp sugar
• 1 tsp vanilla essence
• Raisins
• Butter to brush the mould/dish.

1. Preheat oven at 200 degrees C.
2. Warm the milk in a small pot.
3. In a mixing bowl..whisk the sugar & egg.
4. Add the vanilla essence.
5. Pour the warm milk to the mixing bowl & whisk again.
6. Brush the mould/dish with butter.
7. Put butter to one side of the bread & arrange in the mould - buttered side face down to the mould.
8. Slowly pour the liquid into the mould.
9. Put the raisins as in pic.
10. Bake bainmarie - put hot water in a bigger deep tray & put the mould in the hot water.
11. Bake for 40-45mins or till golden brown.

Optional :
You may sprinkle sliced almonds or choc rice or cinnamon powder.

Vanilla sauce:

• 2 cup fresh milk
• 2 tbsp sugar
• 1 tbsp custard powder
• 1 vanilla pod - if unavailable put 2 tsp of vanilla essence

In a small pot - put all above & bring to boil over slow fire.
If using vanilla pod..cut the pod into half & scrap the vanilla & Put into the pot..stir using the hand whisker.

Note:
Besides using mould or Pyrex dish you may put the bread pudding in a cupcake casing.

For the cupcakes - Dessy Desmond
Recipe adapted Cupcake Jemma

• 85g self raising flour
• 25g malt drink powder (such as Horlicks or Ovaltine)
• 15g cocoa powder
• 1/4 tsp bicarbonate of soda
• pinch of salt
• 125g caster sugar
• 135g unsalted butter, softened
• 2 large free-range eggs
• 1 & 1/2 tbsp whole milk
• 1/4 tsp vanilla extract
• 2 & 1/2 packets of Oreo cookies

For the Oreo Buttercream -

• 200g unsalted butter, softened
• 450g icing sugar, sifted
• 3 tbsp whole milk
• 1/4 tsp vanilla extract
• 1/2 packet of Oreos,

I've translated the Oreo Cupcake recipe in English for you. Initially shared by Audrey but in Malay.
Ingredients:

• 250g butter
• 1 cup sugar
• 2 cups SRF
• 1 teaspoon baking powder
• 4 eggs
• 1 teaspoon vanilla essence
• 8-10 pc of Oreo cookies - grind coarsely

Steps:

1. Mix butter, sugar, flour, baking powder, eggs & vanilla essence. Beat for 2 mins.
2. Add in Oreo bits. Mix well.
3. Pour into paper cups.
4. Bake at 170deg C for 10-15 mins or until well baked.

Enjoy

Creme Brulee and cheesecake in one!-  Arizza Kristha Tuazon
CRÈME BRULEE CHEESECAKE
For the Sponge Cake Base:

HOMEMADE PRETZEL ROLLS - Munira B
For Dough:

• 420ml Warm Water
• 2 tbsp Unsalted Butter, softened
• 3/4 tsp Salt
• 4 1/2 cups All-purpose Flour
• 1/4 cup Powdered Milk
• 2 tsp Instant Yeast
• For the Water Bath:
• 2L Water
• 1 Tbsp Salt
• 2 Tbsp Sugar
• 1/4 cup Baking Soda
• For Finishing:
• 1 Egg White, lightly beaten (for brushing)
• Coarse Sea Salt, (for topping)

Method

1. Combine all ingredients for the dough in the bowl of a standing mixer. Using the dough hook, knead on low speed until a smooth, cohesive dough is formed. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
2. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide the dough into 8 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 20 minutes.
3. Preheat the oven to 200°C.
4. Prepare the water bath by bringing the water, salt, and sugar to a boil in a large pot. Add baking soda gently as it will bubble up.
5. Drop 4 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet. The dough will seem wrinkly at this stage.
6. Using a sharp knife, cut 1/2″ deep slits into the center of each bun. Brush the top of the buns with the beaten egg whites, then sprinkle with coarse sea salt.
7. Bake the buns for 25 minutes, or until they’re a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.

 
RED VELVET CAKE/CUPCAKES - by Munira B

Ingredients:

• 60g Unsalted Butter, at room temperature
• 150g Caster Sugar
• 1 Egg
• 10g Cocoa Powder
• 20ml Red Food Colouring
• ½ tsp Vanilla Exract
• 120ml Buttermilk
• 150g Plain Flour
• ½ tsp Salt
• ½ tsp Bicarbonate of Soda
• 1½ tsp White Vinegar

Method:

1. Preheat the oven to 170°C
2. In a bowl, sift together the cocoa powder, flour and salt. Set aside.
3. In a separate bowl, place the butter and the sugar in a bowl and beat until light and fluffy and well mixed.
4. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated. Add red food colouring and vanilla extract until everthing is smooth.
5. Turn the mixer down to slow speed and slowly alternate flour and buttermilk in 2 additions. Once everything is fully combined, in a small bowl, combine vinegar and bicarbonate of soda and pour it immediately as it sizzles into the batter. Mix it in quickly until fully incorporated.
6. Pour the batter into greased tins and bake in the preheated oven for 20–25 minutes, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cake to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

CRUSTING CREAM CHEESE FROSTING
Ingredients:

• 113g Unsalted Butter
• 97g Crisco (Shortening)
• 250g Cream Cheese
• 800g Icing Sugar
• 1 Tbsp Vanilla Extract
• 1/2 tsp Salt
• 1/2 tsp Lemon Extract (optional)

Method:

1. Cream softened butter and Crisco until smooth. 
2. Add softened cream cheese and beat till fully incorporated. 
3. Add extracts and salt. 
4. Then slowly add icing sugar and beat until smooth.
5. I prefer to use a whisk attachment for this. I will whip till it's fluffy and a little airy. It makes a lighter frosting. But be sure that it doesn't have too much air in it. Otherwise, your piping won't turn out so smooth.