The Great Chef

Time pass real fast and I didn't realise my last post was in October 2016.  Today I'm posting this Coconut Raisin Butter Cookies which is so good that I have to share it out with you! This cookies are very similarly to the Danish butter cookies !  You really got to try this out and I know you will definitely love this! COCONUT RAISINS BUTTER COOKIES Recipe sourced from Victoria Bakes Ingredients 150g butter 100g icing sugar, sifted   40g egg yolk  6g vanilla extract 200g cake flour   20g potato starch   40g coconut cream powder   1 tsp baking powder   40g freshly grated coconut   60g raisins ( S oaked with hot water for at least 5 mins, then pat dry. Using your kitchen scissors, snip into small piece s ) Method   Sift the cake flour, potato starch, coconut cream powder and baking powder together.  Set aside. Cream the butter and icing sugar till pale and fluffy. Add in egg yolk and the vanilla paste and beat till well incorporate...

If you asked me which is my favourite cake, I really can't tell you .... I love butter cake, marble cake, sponge cake, pound cake, pandan layer cake, and mixed fruit cake too. They are all my favourites. But there is one cake no matter how many times failure I've encountered, I'm still very adamant trying to succeed and I'm countless how many times I've tried; and that cake is castella cake.  Two years ago I have succeeded baked my first  Castella Cake  eventhough I don't have that wooden mould at that time.  After my success in this cake, I even have modified the cake into a  Coffee Castella   flavour  and I really love it!!  When  Zoe of Bake For Happy Kids posted her Castella Cake recently, the word "Best & Fail Proof" just caught my eyes and I would love to try this out as this recipe has an added ingredient of oil inside.  Im sure with the added oil would moisten the texture of the cake more and sure enough! When I bite my firs...

Wanted to make this steamed cake for sometime but was so hesitate to have to buy the mould and moreover it is in plastic.  But just do not know why I still go ahead to get it.  Luckily the moulds was not that expensive ... Actually it was a picture that I stumbled upon in Instagram that inspired me to make this sponge cake.  But that picture posted was in Pumpkin flavour instead of pandan flavour. Kuih Puteri Ayu (Steamed Pandan Sponge Cake) Adapted from Sonia of NasiLemakLover makes about 13 - 15 medium moulds Ingredients 2 eggs (Large Size) 100g caster sugar 150g all purpose flour 1/2 tsp baking powder 120ml coconut milk (blend 4-5 pieces pandan leaves together and strained) Topping 60g - 80g fresh shredded coconut 1/4 tsp salt 1 tsp corn flour Method Mix the topping ingredients together and keep aside.   Lightly brush the mould with some cooking oil, fill the bottom of the mould with some shredded coconut. Stack 2 mould together and press till shredded coconut is...

I'm a big fan of Australia Masterchef and My Kitchen Rules and so does my sister.  By just w atching these shows you can learn so much of the different type techniques in preparing and cooking the dishes .  It is just feeling  wonderful by just watching the contestants cooking.... Last year when Emma & Jane of MKR presented their dessert to the judges, the judges gave good praises to their Bombolini (I never ever heard of Bombolini that time).  Well, Bombolini or Bombolone is an Italian filled sweet dessert similarly like doughnut balls.   I have bookmarke d this recipe since th at episode was aired last year and only today I got the mood to make it!   Because for this, I specially had to make my homemade ricotta. Ricotta Bombolini (Ricott a Doughnut) Recipe adapted from  MKR Recipes Ingredients 112g plain flour 50g caster sugar 1 t ablespoon baking powder 250 g ri cotta cheese or  Homemade ricotta 2 eggs , lightly beaten 1 tablespoon v...

Do you like pumpkin?  And do you know pumpkin is a fruit instead of vegetable.  Or just because pumpkin consist of seeds that it is considered as a fruit.  Pumpkin is very versatile in cooking.  You can used pumpkin as a sweet dessert and you can used it as savoury dish too. I preferred to use pumpkin as a sweet dessert.  I have made  Pumpkin Sago Dessert last year and it taste absolutely heavenly good this dessert.   Today I am posting a very similar pumpkin sago sweet dessert but this time is more diluted watery.  PUMPKIN MILKY SAGO DESSERT Ingredients 500gm pumpkin (deseeded &  skin removed, cut into cubes) 100gm sago (tapioca pearls) 100gm palm sugar (gula melaka) or rock sugar (adjust to your sweetness preference) 3-4 blades pandan leaves 1000ml water 1 can (390ml) evaporated milk Method Bring a medium pot of water to boil.   Once the water comes to a bubbling boiling, pour all the sago pearls in.   Cook the sago in high h...

Breakfast is the first meal of the day and and is also the most important meal of the day.  My breakfast is usually light and easy; either cereal or a toast.  But if I am in the mood I will make something special too. Pikelets.  You heard of pikelets?  Or pancakes should be more familiar to you.  Well, the difference between pikelets and pancakes are the pikelets are made smaller in size than pancakes; about 3" to 4" diameter.  Pikelets are more widely known to New Zealand, Australia and Britain.  The ingredients to make the Pikelets and pancakes are similarly the same; only thing is pikelets are more heavy in texture. I have made Pikelets for breakfast uncountable times  and my niece has even getting good at her hand making this for us all by herself. Pikelets Ingredients 150g self raising flour A small pinch of bicarbonate soda 55g caster sugar (fine or granulated sugar) 1 medium egg, lightly beaten 180g (or 3/4 cup) fresh milk, approximately Me...

The mysteries encapsulated in my brain connectivity determine that I remain disturbingly idle during the few periods along the year when stress drops to bearable levels. And so, every beginning of year I see the days before returning to the inhuman demands of my academic duties passing by at the speed of light, while I linger over thoughts of going back to writing, reading one thousand books that I declared overdue, or trying the recipes that pop-up once in a while. It almost feels like a tradition, in which case should be observed. And, although the recipe I am about to share with you might not be closely followed by the dozens I have tried, since the last post, I can assure you it will be worth it. I have been thinking about making vol-au-vent  for quite some time. But the process is time consuming: cutting all the puff-pastry circles, stack them perfectly together making sure they stick together as well, so they do not separate when baked... It is one of those things that can be...