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Recipe: Doughnuts

Nowadays more and more donuts chain stores are blooming across Malaysia. Names like Big Apple Donuts, Dunkin’ Donuts, J Co Donut and Missy Donut are no longer a stranger to us.

I am a fan of donuts especially Big Apple Donuts. I luv those soft and fluffy donuts. Here I would like to share the recipe that we use when we baked these donuts during one weekend. It produced soft and fluffy donuts. This is the recipe my aunt always use when she bake donuts. It never fail her.

See those soft and fluffy donuts sitting nicely on a plate… I just have the urge to have a bite into it when I’m writing this post.


Recipe: Nyonya Layer Kuih

It’s baking time again!

This nyonya layer kuih is no longer a stranger in our life. In my hometown, we called this kuih ’9 layer kuih’.

We found this recipe in my aunt’s new cooking book and decided to give it a try after we bake the mango cheese cake.

Let me share with you the result before I share the recipe. This is how my layer kuih look like.
The colour looks a bit dull ya. But too much colouring also not good la. Haha…

Following the recipe, we only manage to produce 7 layers. Taste pretty good and it’s not too sweet.

Nyonya Layer Kuih 1 Recipe:

Nyonya Layer Kuih 2

Batter Ingredients:

200g rice flour
100g tapioca flour
10g sago flour
300ml thick coconut milk
1/2 tsp salt


220g caster sugar
400ml water


Few drops of red colouring


1. To make syrup, cook sugar and water until sugar is well dissolved, set aside.

2. Combine the batter ingredients, add in syrup. Strain it.

3. Divide batter mixture into 2 equal portions, mix one portion with red colouring. Leave the other portion white.

4. Line a greased 8 inches round cake tin with plastic sheet.

5. Pour a layer of white batter (about 150ml each layer) into the cake tin. Steam over high heat for 4-5 minutes. Then pour a layer of red batter and steam for further 5 minutes.

6. Repeat the above procedure until finished up the remaining batter. Steam the final layer at medium heat for another 10 – 15 minutes. Remove from heat, leave to cool, cut and serve.

Recipe: Mango Cheesecake

My aunt is good in baking and cooking. She buys lots of cooking books and make reference from there.

One day I came across this new cookbook which teaches on how to bake cheese cakes. Lots and lots of cheese cakes recipe can be found.

I am not a big fan of cheese cake but I like to bake. So my aunt and I decided to bake this mango cheesecake.

She bought some mangoes from market and we are ready to bake a cake.

Before I share the recipe with you, let me show you my result.

Taraa… mango cheesecake by Allie and Aunt:

Mango Cheesecake 1Mango Cheesecake 2 It’s a chilled cheese cake. The cake texture is very smooth. And the biscuit at the bottom layer is very fragrant. Taste not too sweet. Good comments from my colleagues who gets to eat this cake.


150g digestive biscuit (crushed)
100g melted butter
50g toasted cashewnuts (chopped)

500g cream cheese
60g caster sugar
3 tbsp fresh mango puree
1 tbsp lemon juice
250g mango flesh (diced)

200g non dairy whipping cream (whipped)
1 1/2 tbsp gelatine powder, mixed with 4 tbsp water and double-boiled until dissolved

1 tsp gelatine powder, mix with 100ml water, double-boiled until dissolved
2 tbsp fresh mango puree

1. Base: Combine all the ingredients and press into a 9″ round spring form baking tin. Chill in the fridge for 20 minutes or until the base is firmed.

2. Cream cheese mixture: Use a K-beater to beat cream cheese, caster sugar, mango puree until smooth. Add in mango flesh and stir well.

3. Mix in whipped fresh cream in 3 or 4 batches. Lastly add in gelatine mixture and stir well. Pour mixture onto the prepared base.

4. Chill in the fridge for 3 hours.

5. Top layer: Mix mango puree with dissolved gelatine. Pour onto the set cheesecake and return to the fridge to chill overnight. Cut into pieces and serve.

Tips to cut cheesecake: Soak your knife in hot water, wipe the knife dry and cut the cheesecake. You’ll get a nicely cut cheesecake.

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