You Are What You Eat Lemon Orange Chiffon Kuih Kodok Swiss Roll Kuih Lompang Sweetened Red Bean Soup Serimuka

Preheat oven to 375°f. Whisk egg whites,cream of tartar amd half portion of sugar in an electric mixer until just stiff and mixture holds its shape. Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in cake flour , baking powder and salt and fold gently . Stir in corn oil. Add 1/3 of the egg white to the egg yolk mixture and combine thoroughly. Pour the rest egg white mixture into egg yolk mixture. Carefully and gently mix with a spatula until batter is even. Pour mixture into a 20cm ungreased tube pan. Bake in preheated oven for 40 minutes or until cake is well browned on the surface. Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould. Note To remove the cake from the mould, run a knife around the sides of the mould and the base as well. Serves Read More... Mix all the ingredients except the oil. Using an ice cream scoop, slowly drop in batter into moderately hot oil. (Do not over crowd. The kuih kodok would float up when it is cooked) Remove from oil on to cake rack to cool. Serves Read More... Preheat oven at 400 f. Grease and Line a swiss roll pan 10" x 15" with greased proof paper. Whisk all the ingredients except the melted butter until double and stiff. Add in melted butter and whisk to mix. Pour into prepared pan and put to bake for 10 to 12 minutes or until top is brown(do not overbake) On a slightly damp kitchen towel, dust with confectioner's sugar. Overturn pan on to kitchen towel and leave to cool. When cooled, remove pan and greased proof paper. Trim edges, spread with jam and roll tightly using the towel to aid the rolling. Serves Read More... Mix the rice and tapioca flour in 3 fl oz/75 ml water. Stir well. Boil sugar with 15 fl oz/425 ml water until sugar dissolves. Pour the syrup gradually through a strainer into the flour mixture, stirring all the time. Add in potassium carbonate & sodium bi-carbonate solution(kan sui) and the pandan paste , mix well, add green coloring to enhanse the green. Place small chinese tea cups in a steamer over rapidly boiling water to heat for 5 minutes. Fill cups with flour mixture and steam for 10 minutes. Remove cups and allow cakes to cool for about 20 minutes before removing with a blunt knife. Top the cake with the grated coconut. Serves Read More... Soak the tangerine peel, when soft, remove the pith. Soak pak hup . Wash and soak red beans in cold water with the bicarbonate of soda for 2 hours. Drain. Bring enough water to cover the red beans to a boil, let red beans boil for 5 mins. Drain. In the pressure cooker, put the red beans, water and tangerine peel, cook for 1/2 hour. When pressure is released, remove lid and bring back to the boil. Add the pak hup and cook until it is soft. Add sugar and cook until sugar dissolves. Serve hot or cold Serves Read More...

Drain rice and steam on 22cm tray for 20 minutes.

Remove from heat, fluff up the rice and pour in the coconut milk, sugar and salt. Mix well. Steam for another 20-25 minutes or till cooked.

Using a spoon or spatula,press cooked glutinous rice firmly and use another tray to level pressed rice.

Sieve the 2 flours mixture and add them to lightly beaten eggs. Strain mixture. Add coconut milk, pandan paste, green color,salt and sugar.

. Cook on high in the microwave, 1 min at a time until mixture is slightly thicken.

Pour 1/2 of this egg custard over the steamed glutinous rice and steam for 10 - 15 minutes until cooked. Use a fork and scatch surface, then pour in the balance of the custard, steam further another 10 - 15 minutes until cooked. (steaming time varies depending on the heat of steamer) 7. Cut kueh into serving slices when cooled. Serves Read More...