Cooking Recipe

30th Jul 2010, by Rebecca, filed in Cooking Recipe
1 Comment

Thanks Dora for the receipe.

(makes about 24 pieces)

100g butter, softened at room temperature
80g caster sugar
1 egg yolk
180g cake flour
corn flour

1) Sift cake flour and corn flour together and set aside.
2) Line baking tray with parchment paper, set aside.
3) With an electric mixer, add in sugar to the butter in 2 ~3 additions and cream till the mixture turns pale and fluffy.
4) Add in egg yolk and mix well.
5) Add sifted flour mixture in 2 ~ 3 additions, stir with a spatula to form a soft dough.
6) Place dough in a plastic bag and flatten with rolling pin.
7) Refrigerate the dough for about half an hour.
8) Remove dough from fridge. Roll out dough on slightly floured work surface and cut out with slightly floured cookie cutters. If the dough appears to be a little to hard and breaks into pieces while rolling, leave it at room temperature for a few minutes. The dough will soften up and can be rolled easily.
9) Bake at pre-heated oven at 175 degC for 10 ~ 15mins.

Let cool and store in air-tight container.

5th Jul 2010, by Rebecca, filed in Cooking Recipe
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 500g Prima Self-Raising Flour
320g Butter
260g Brown Sugar
2 eggs
250g Chocolate Chips
125g Nuts (chopped)
½ teaspoon Baking Soda
1 teaspoon Molasses (Optional)
A Pinch of Salt

Method: –

1)      Cream the butter and brown sugar at medium speed
2)      Gradually add in eggs and molasses
3)      Add salt, sifted Prima Self-Raising Flour and baking soda and mix at low speed
4)      Add chocolate chips and nuts
5)      Chill dough in refrigerator for 15 mins
6)      Divide the dough into small pieces
7)      Shape into cookies and arrange onto a lightly greased tray
8)      Bake at 200 degrees Celsius for 13 -1 5 minutes

To bring out aroma of nuts, dry roast before adding to mixture.  Do not chop nuts too finely.

19th Jun 2009, by Rebecca, filed in Cooking Recipe
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Everyone loves my mummy’s huat kueh and kept asking for the recipe. Here it is: –


Self-raising flour – 1 kg
Palm Sugar – 800g
Coconut milk – 500ml
Pandan leave – 5 leaves
Eno (original) – 1 teaspoon
Water – 700 ml
Vegetable oil – 2 tablespoon


a) Shift self-raising flour;
b) Cook palm sugar with pandan leave and 300 ml of water, filter the cook palm sugar and let it cool;
c) Use a mix to mix flour with cooked palm sugar water and 400 ml of water (Mixture A);
d) Add Eno in coconut milk and mix all into the mixture A
e) Add vegetable oil into the mixture A
f) Mixture must be smooth, if not add little water
g) Pour mixture into the mould and steam for 10mins

I personally have not tried making it myself as my mummy will make for us upon requests. So enjoy …


13th Aug 2007, by Rebecca, filed in Cooking Recipe
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My mum was telling me that I can find cooking recipes in Love 97.2 FM by Fenying and wanted me to take a look.

Managed to find it and would like to share with you all.