Showing Tag: "confection" (Show all posts)

Khanom Thom Khao ขนมข้าวต้ม (White Coconut-ball Confection)

Posted by Kroocrew on Tuesday, May 31, 2011, In : Thailand 

  • 200 gm. glutinous rice flour
  • 40 g. rice flour
  • 1 cups water
  • 1 coconuts
  • 400 gm. palm sugar
  • 50 gm. maltose syrup
  • 2/3 tsp. salt
  1. Grate the coconut meat.
  2. Mix palm sugar, 25 ml of water and maltose syrup together. Stir till the sugar dissolves.
  3. Add the grated coconut meat. Stir till thick.
  4. Form the mixture into small balls.

Methods :
  1. Mix the two flours together. Make the dough by adding 50ml of water at a time to make dough, kneading as you go.
  2. Cover the filling prepared above wit...

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Kuih Akok

Posted by Kroocrew on Thursday, April 28, 2011, In : Malaysian (Malay) 

  • 5 eggs
  • 200 ml coconut milk
  • 100 ml water
  • 150 g palm sugar
  • 30 g plain flour
  • 3 pandan leaves (cut into small pieces)
  • 2 pinches of salt
  1. Combine water and sugar in a small pot and bring to boil. Turn off the stove.
  2. Add coconut milk into the mixture. When warm, add flour, egg, salt, and the pandan leaves into the mixture. mix well.
  3. Pass the mixture through a sieve to remove the clumps of flour and the pandan leaves.
  4. Preheat the oven to 200 C and heat the "muffin tray", acuan kuih cara,  ...

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Tapioca Cake (Kuih Bingka Ubi)

Posted by Kroocrew on Thursday, February 17, 2011, In : Malaysian (Nyonya) 

  • 1kg of grated tapioca, can use either the whitish or yellowish tapioca. Fresh or frozen
  • 200 gm of thick coconut milk,
  • 220 gm of sugar
  • 90 gm tapioca flour
  • 2 tbsp of plain flour
  • 2 eggs, lightly beaten
  • 80 gm of melted butter

  1. Mix all the ingredients in a bowl and mix with your hands. Add a little water to the mixture if it's too dry or stiff.
  2. Pour the batter into a cake tin and steam the contents for 35 to 45 minutes. You may also bake the cake for 30 minutes at 190ºC(375F)
  3. If steame...

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Nyonya Cake (Kueh Lapis)

Posted by Kroocrew on Thursday, February 17, 2011, In : Malaysian (Nyonya) 

Images of the most superb Malaysian Layer Cakes are to be seen in AirAsia's In-flight magazine "Travel 360" 2011. February Edition. The images are just so varied and colourful and you feel that you could peel the layers out of the page and enjoy with the paid for in-flight 3 in 1 coffee!

  • 340 g (12 oz) Rice Flour
  • 360 ml (1½ cup) Coconut Milk
  • 225 g (8 oz) Sago Flour
  • ¼ tsp Salt
  • 425 ml (1 4/5 cup) Water
  • 8 Screw Pine Leaves
  • 1 tsp Vanilla Essence (optional)
  • Red Food Colouring
  • 450 g (1 ...

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Kuih Bangkit (Coconut Biscuit)

Posted by Kroocrew on Tuesday, January 25, 2011, In : Malaysian (Nyonya) 

A traditional Malaysian Nyonya Chinese New Year confection. It's light but firm and crumbles immediately in the mouth to an almost powdery texture. The flavour is coconut and is molded with traditional Chinese biscuit molds. These are wooden molds but other devices may be used such as biscuit cutters.

  • 275g tapioca flour
  • 4 screwpine (pandan) leaves, cut into smaller sections
  • 1 egg yolk
  • 85g confectioners sugar.
  • 80ml coconut milk
  • pinch of salt

  1. Roast the tapioca flour with pandan l...

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Pineapple Paste for Pineapple Tarts

Posted by Kroocrew on Tuesday, January 25, 2011, In : Malacca Cristang 

All Rights Reserved © Used with permission of Taking5 (Flickr)

  • 250 gm of fresh pineapple. Diced roughly
  • Sugar
  • Lemon (juice)
  • Cornflour (mix ½ Tbsp cornflour with ½ Tbsp water and mix to a homogeneous slurry)
  1. Homogenise the pulp in a kitchen processor.
  2. Strain off the juice and retain the pulp mass.
  3. Transfer the pulp with sugar and an amount of lemon juice, appropriate to your preference, into a brass pot. (Amount of lemon depends on the variable sweetness of the fruit)
  4. Simmer for...

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Pineapple Tarts 黄梨酥 (鳳梨酥)

Posted by Kroocrew on Monday, January 24, 2011, In : Malaysian (Nyonya) 

Open Pineapple Tart.

Closed Pineapple Tart

I was thinking of this food and coincidentally received an email on Pineapple Tarts from a Flickr member, "Taking5". The question was more to do with Eurasian Pineapple tarts for Christmas. I hadn't come across this until that email and responded saying that I would research it and see what came out of it. Fully expecting to find that the link was to a  Chinese tradition that possibly the Portuguese or Eurasian community or cooks had borrowed the i...
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Jian Dui 煎堆 (Sesame Balls with Bean Filling)

Posted by Kroocrew on Wednesday, January 12, 2011, In : China 

This is one of the many southern Chinese New Year snacks. "Jian Dui comes, gold and silver comes (煎堆碌碌,金银满屋)."

  • 1½ tbsp shortening
  • ½ cup sugar
  • 2½ cups glutinous rice flour
  • 1 cup sweet red beanpaste (or sweet lotus seed paste)
  • 1 cup white sesame seeds
  • oil for frying
  1. Heat the shortening gently until it has just melted,
  2. add the sugar to 1 cup water in a small pan and boil until the sugar has dissolved, combine the shortening and the sugar syrup with the flour, bl...

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Khanom Keng ขนมเข่ง

Posted by Kroocrew on Monday, January 3, 2011, In : Thailand 

This a traditional confection made and eaten at the Festival of Ghosts. The festival celebrates the release of souls from hell and sustains them on their passage to heaven.

  • 1cup Sticky Rice Flour
  • 3/4cup Water
  • 1/4 to 1/2 cup Sugar
  • 1/4 cup shredded coconut dried or fresh.
  • 1 Tablespoon Oil
  • Bright Pink food colouring.

  1. Mix sticky rice flour with coconut and sugar.
  2. Add 1/2 cup water, stirring continuously until the mixture is very thick.
  3. Add the remaining  water and stir until complete...

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Nian Gao 年糕 (Chinese New Year Cake)

Posted by Kroocrew on Sunday, January 2, 2011, In : China 

  • 325ml (1½ cups) water
  • 500 gm (2½ cups) dark brown sugar
  • 950 gm (4½ cups) sweet glutinous rice flour
  • 120ml (½ cup) vegetable oil

  1. Pour the brown sugar and water into a small saucepan, bring it to slow boil. When it starts to boil, lower the heat and simmer to dissolve the sugar. Then allow it to cool to slightly warm temperature.
  2. Add vegetable oil and mix together thoroughly. Reserve  60ml  (¼ cup).
  3. Combine the rice flour with the oil, water and mixture in a large bowl. Mix t...

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Caramel Popcorn (ข้าวโพดคั่วกาละแม)

Posted by Kroocrew on Thursday, November 25, 2010, In : Thailand 

  • 10 cups of freshly made popcorn
  • 240 ml (1 cup) white, light brown or palm sugar
  • 60 ml (¼ cup) light corn syrup or Golden Syrup
  • 85 gm (3 oz) equivalent to 6 tablespoons butter, melted
  • 2 tablespoons water
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • 120 ml (½ cup) lightly salted peanuts
  • 60 ml (¼ cup) sesame seeds
  • 60ml (¼ cup) puffed rice
  1. Preheat oven to 120oC (250F). Line a baking tray or sheet with parchment paper; set aside.
  2. Grease or coat a large mixing b...

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Gulab Jamun (Indian Donuts)

Posted by Kroocrew on Sunday, November 21, 2010, In : India 

  • 240 ml (1 cup) milk powder
  • 60 ml(1/4 cup) All Purpose flour
  • 60 ml (1/4 cup) room temperature whole milk
  • 3 tablespoons Ghee
  • Pinch of baking soda
  • 420 ml (1 3/4 cup) sugar
  • 360 ml (1 1/2 cup) water
  • 2 coarsely grounded cardamom seeds
  • Oil for deep-frying

  1. In a large pan, add water, sugar, and ground cardamom seeds (for aroma) and bring it to boil.
  2. Keep stirring the syrup until the sugar is dissolved.
  3. Keep the syrup aside and prepare the dumplings.

  1. In a bowl, mix milk p...

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Khanom Mo-Ji ขนมโมจิ (Japanese Bean meal confection)

Posted by Kroocrew on Monday, October 25, 2010, In : Thailand 
 Thai Mo-Ji is often seen on the shelves of very "local" shops such as the Ma & Pop shops in local sois

Ingredients: (Filling)
  • 70 gms (2 ½ oz) Black and Red Soya Beans
  • 50 gms (1 ¾ oz) Sugar
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Oil
Ingredients: (Coatings)
  • 100 gms (3 ½ oz) Wheat Flour ( Bleached Wheat Flour if Available )
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Coconut Milk
  • 30 gms (1 oz) Sugar
  • 1/2 Teaspoon Salt
  • 2-4 Drops Jasmin Flavour
  • 2-3 Drops Food Colouring

  1. Soak the beans overnight, then rinse them ...

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Luk Chup ลูกชุบ (Thai miniature fruit confection)

Posted by Kroocrew on Tuesday, August 10, 2010, In : Thailand 

  • 1 Cup Mung Bean (500g)
  • 2½ Cup Sugar
  • 1½ Cup Thick Coconut Milk
For the gel coating:
  • 2 Tablespoon Gelatine Powder or 10 g of Agar
  • 2 Cups Water
  • ¼ Cup Sugar
  • Food Colouring
  1. Leave the mung bean in water for three hours and then steam.
  2. Grind the mung bean well and mix it with the sugar and coconut milk.
  3. Heat it on a medium heat until it dries out.
  4. Leave it to cool.
  5. Once it has cooled, mould into fruit shapes.
  6. Use the food colouring to colour the fruit shapes.
  7. Dissolve the gelatine or *agar ...

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Street Vendor Style Grilled Thai Bananas (แม่ค้ากล้วยย่าง)

Posted by Kroocrew on Saturday, June 26, 2010, In : Thailand 

There are many varieties of bananas available in Thailand and a number of ways of grilling them. Some appear seasonally others are apparent all the year.  Bananas for grilling are often selected from small firm under-ripe fruit.

  • Selection of bananas intended to grill.
  • Bamboo skewers soaked in clean water for 30 minutes prior to cooking the bananas. (This simply reduces the scorching/burning of the skewer during grilling.)
  • Dipping sauce.(options)

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Ban Chian Koay 花生松饼 (Groundnut Crumpets)

Posted by Kroocrew on Monday, February 1, 2010, In : Malaysian (Hawker) 

CC license


  • 225 g (8 oz) self-raising flour
  • 1 Tbsp sugar
  • pinch of salt
  • 1 egg
  • 2 Tbsp melted butter
  • 340 ml (12 fl oz) milk

  • 115 g (4 oz) roasted groundnuts
  • 60 g (2 oz) roasted sesame seeds
  • 115 g (4 oz) butter
  • 60 g (2 oz) castor sugar


  1. Mix flour, sugar and salt.
  2. Beat egg and blend with melted butter and milk.
  3. Make a hollow in the flour and pour in mixture, a little at a time. Mix with flour to form a smooth batter. Allow to leaven for 2 - 3 hours.
  4. Grind finely roasted groundnuts.
  5. Poun...

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Ala Dosi (Milk Based Confection)

Posted by Kroocrew on Saturday, January 9, 2010, In : Srilanka 


  • 360 ml (1 1/2 cups) Sugar
  • 360 ml (1 1/2 cups) Milk
  • 1 x 410g can sweetened condensed Milk
  • 125g butter
  • 240 ml (1 cup) cooked mashed Potato
  • 240 ml (1 cup) finely chopped Cashew nuts
  • 2 Tbsp rose water
  • 1 tsp ground Cardamom


  1. Put sugar, milk, condensed milk and butter into a large heavy saucepan. 
  2. Cook over medium heat, stirring constantly until mixture reachessoft-ball stage (To test for soft-ball stage, drop a little into acup of ice cold water.  If it is firm enough to be molded int...

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Khanom Krog ขนมครก

Posted by Kroocrew on Thursday, August 20, 2009, In : Laos 

  • 500 gm (~1 lb) of rice flour
  • 240 ml (1 cup) of ground fresh onion stems(OR corn, green onions, or pumpkin pieces)
  • 120 ml (1/2 cup) of fresh coconut flaked
  • 60 ml (1/4 cup) of sticky rice flour
  • 600 ml (2 1/2 cups) of water
  • 60 ml (1/4 cup) of white sugar
  • 2 teaspoons of clear
  • A few dashes of vegetable oil

  1. Thoroughly mix the rice flour and sticky rice flour along with fresh water. Leave sit for some time. Squeeze the fresh coconut meat with water to obtain 2 cups of coconut cream. A...

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