The Great Chef

I made this Kuih Bangkit just last week ~ thinking it was easy and bravely doubled up the recipe in two batches in a row eventhough it was my first attempt making it.  It was indeed a wrong move and making it hastily without reading the recipe carefully.  I didn't cream the egg yolk and icing sugar till creamy resulting the dough was little more yellowish in colour.  And there was other factor that I did wrong too.  Sigh... BUT....nevertheless, those cookies were delicious and full of aroma taste. As I am not pleased with the first attempt, I am adamant to try it out again.  And indeed, I done it!!  More than happy now..... Kuih Bangkit (Tapioca Cookies) Recipe sourced from  Sonia of NasiLemakLover   (I made 1 ½ recipe from her original recipe)   Ingredients 190g tapioca flour 190g sago flour 6-8 screwpine (pandan) leaves, cut into small pieces 2 medium size egg yolk 130g icing sugar 125ml - 140ml concentrated coconut milk (or adjust accordingly) -    use freshly squeeze coconut

I have been MIA for more than a month already; never knew time passed so fast and now it is already mid January 2014.   I know at this time the Chinese is busily baking their cookies for the coming Chinese New Year.  I have yet to bake mine but I'm trying to clear some items in my fridge and hence my first post of 2014 is my Blueberries Muffins. BLUEBERRIES MUFFIN Recipe sourced from  Food.com Ingredients   113g butter , at room temp 1 cup granulated sugar (do adjust accordingly to your taste) (I used 130g) 2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/4 teaspoon salt 2 cups (250g) all-purpose flour 1/2 cup milk 2 1/2 cups fresh or frozen blueberries Directions Heat oven to 180°C. Grease 18 regular-size muffin cups (or 12 large size muffins). In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; rep