Showing Tag: "dessert" (Show all posts)

Kluai Buat Chi กล้วยบวชชี (Banana In Coconut Milk)

Posted by Kroocrew on Thursday, June 2, 2011, In : Thailand 

  • 2 to 3 small, just ripe *bananas
  • 4 cups thin coconut milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  1. Slice the bananas lengthways, then in half. Pour the coconut milk into a pan, add the sugar and salt.
  2. Bring to a boil, add the bananas, bring back to a boil for 4 minutes and then remove from heat.
  3. Serve hot or cold.

In Thailand the banana used for this dish is called “kluay nam wa” (musa sapientum) and is a small variety.

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Mango Panna Cota

Posted by Kroocrew on Thursday, May 19, 2011, In : Malaysian (Malay) 

  • 7 grm gelatin (1 packet) + 3 tbsp of water
  • 2 ½ cups full cream milk
  • ¼ cup sugar
  • 1 tsp vanilla
  • 2 Ripe Mango – 1 cut into small cubes or thin strips if firm enough.
  1. Mix the gelatin and water together and set it aside to soften.
  2. Put the milk and sugar in a saucepan, heat over medium low heat until bubbles form around the edges of the saucepan.
  3. Remove from heat and add in the vanilla and stir in the gelatin until dissolved.
  4. Pour the mixture into six ramekins or parfait glasse...

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Tako Siam ตะโก้ สยาม (Pandan and Coconut Cream Layered Khanom)

Posted by Kroocrew on Saturday, February 26, 2011, In : Thailand 


Bottom layer
  • 1 litre (~4 cups) Water
  • 4 pieces Pandan (screwpine) Leaves
  • 3 tsp Cornflour
  • 4 1/2 Tbsp Green Bean Flour
  • 180 ml (3/4 cup) Granulated Sugar
  • 120 g Water Chestnuts; diced into cubes
Top layer
  • 600 ml (2½ cups) Coconut Milk
  • ½ cup Water
  • 1 Tbsp Rice Flour
  • 2 1/2 Tbsp Green Bean Flour
  • 1/2 tsp Salt
  1. Macerate the pandan leaves with some water in a blender. Filter and express  the liquid with a cloth.
  2. Mix the cornflour with the pandan extract. Add green bean flour, sugar and water chestn...

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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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Durian Agar Gel

Posted by Kroocrew on Tuesday, February 1, 2011, In : Malaysian (Malay) 

  • 240 ml (1 cup) milk
  • 100 gm (3½ oz) durian flesh
  • 120 ml (½ cup) coconut cream
  • 150 gm (5¼ oz) sugar
  • 12 gm (4/10 oz) agar agar powder or strips
  • 200 ml (6 3/4 fl oz) water
  • Salt

  1. Process the durian flesh with the coconut cream to a homogeneous pulp.
  2. Add the milk,  water , a pinch of salt, sugar and custard powder and mix well.
  3. Transfer the mixture to a saucepan and bring to a gentle simmer with continuous stirring.
  4. Add the agar and allow it to dissolve with stirring. Continue simmeri...

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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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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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Kuih Bahulu

Posted by Kroocrew on Tuesday, November 16, 2010, In : Malaysian (Malay) 

Traditional baking of bahulu

  • 3 eggs
  • 1 cup sugar
  • 1 1/4 cup flour (sifted)
  • 1 teaspoon vanilla essence
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons cooking oil/butter (optional)

  1. Beat the eggs with an electric hand-mixer until frothy and then add sugar.
  2. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
  3. Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter.
  4. Continue to beat the batter with the hand-mixer un...

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Chillie Tomato Preserve.

Posted by Kroocrew on Sunday, August 29, 2010, In : Thailand 

  • 500g (~1 lb) very ripe tomatoes
  • 4 cloves of garlic, peeled
  • 4 red chillies (personal preference)
  • 2 tsp finely chopped ginger
  • 2 Tbsp fish sauce
  • 300g caster sugar
  • 100ml red wine vinegar
  • Pectin powder (Jam Setta) optional if jam won't set
  1. Blend the skinned, whole tomatoes in a food processor along with the garlic, chillies, ginger and fish sauce until the mixture reaches a puree consistency. Approx 2 minutes, but may depend on your processor. Don't sieve the puree because the seed fr...

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Agar Gula Melaka ( Coconut Cream Palm Sugar Jelly)

Posted by Kroocrew on Sunday, August 22, 2010, In : Malaysian (Nyonya) 

Clever repeat layering with different consistencies

  • 15gm agar agar strands (wash to soften) or powdered agar
  • 200gm gula melaka/palm sugar/brown sugar
  • 1 screwpine (pandanus) leaf (knotted)
  • 500ml water
  • 200ml coconut cream (thick coconut milk)
  • 50ml fresh milk
  1. In a heat proof bowl, combine agar agar strands, palm sugar , screwpine leaf and water.
  2. Bring to a boil and let it simmer until the palm sugar dissolves. Occasionally give the syrup a stir.
  3. Sieve the mixture and return back to h...

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Toffee Pudding

Posted by Kroocrew on Friday, August 6, 2010, In : India 

  • 340 gm (12 oz)  bread, cut in squares or triangles
  • 115 gm (4 oz) butter
  • 230 gm (8 oz) Demerara sugar
  • 230 gm (8 oz) golden syrup
  • little milk
  1. Put the sugar, butter and syrup into a frying pan, and boil until golden brown.
  2. Dip the squares of bread in milk, then put into pan and heat them.
  3. Pile them up on a hot dish and serve  with whipped cream.

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Milo Agar Kuih

Posted by Kroocrew on Sunday, August 1, 2010, In : Malaysian (Malay) 

This is a delicious variation on a theme with the use of orange juice and milo topped with blue-berries

Ingredients: (Milo layer)
  • 8 grams of agar-agar powder or strands
  • 2 cups water
  • 1 / 3 cup sugar
  • 3 /4 cup of Milo

Ingredients: (Milk layer)
  • 10 grams of agar-agar powder or strands
  • 1  3/4 cup water
  • 1 cup evaporated milk (eg Ideal or Carnation)
  • 1 /3 cup sugar
  • Few drops vanilla essence

For Milo Layer:
Combine all Milo layer ingredients.
Stir well and cook on medium heat, stir until boiling and...
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Sweet Black Sticky Rice with Pork Floss

Posted by Kroocrew on Thursday, July 1, 2010, In : Thailand 


  • 250 gm Black glutinous rice
  • 1 Tbsp cornflour or arrowroot
  • 250 ml water
  • 1 tsp salt
  • 2 Tbsp Sugar
  • 4 eggs
  • 60 ml coconut milk
  • 150 gm Sugar
  • Muu Yong ( Pork floss)

  1. Soak the black rice for three hours minimum or overnight.
  2. Steam the rice for 15 minutes
  3. Place the steamed rice in a pan with water and boil for 10 minutes. The longer it's boiled the softer the rice.
  4. Add salt and sugar.
  5. Make a slurry with the cornflour or arrowroot and some water. Stir in the slurry and to the rice and heat until th...

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Coconut-Caramel Sauce (ซอสมะพร้าวขนมหวาน)

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


  • 120 ml (1/2 cup) palm sugar or regular granulated white sugar
  • 240 ml (1 cup) un-sweetened coconut milk
  • 60 ml (!/4 cup) of coconut cream.
  1. Combine the palm sugar and coconut milk in a large heavy based saucepan, 2 litre size (2 quart).
  2. Bring to a boil over medium heat, whisking to dissolve the sugar.
  3. Briskly simmer the mixture until thick and the boiling characteristic changes.
  4. You will notice that it alters from a boiling gravel appearance to more of a regular liquid.
  5. Reduce th...

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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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Butterscotch Sauce

Posted by Kroocrew on Friday, June 25, 2010,

  • 4 tablespoons unsalted butter
  • 240 ml (1 cup) of tightly packed dark brown sugar
  • 180 ml (¾ cup)  whipping cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  1. In a heavy bottomed stainless steel 2 litre (2 quart) saucepan, melt butter over low to medium heat. Just before butter is melted, add all dark brown sugar at once and stir with wooden spoon until sugar is uniformly wet.
  2. Stir infrequently until mixture goes from looking grainy to molten lava. Make sure to get into the corne...

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Caramel Sauce (ซอสคาราเมล)

Posted by Kroocrew on Friday, June 25, 2010, In : Thailand 


  • 1 cup of sugar
  • ½ cup water
  • 6 Tbsp butter
  • 1/2 cup whipping cream
  1. Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. The large size is important to prevent accidental boiling over. The heat of molten sugar is much higher than boiling water and the burns more likely to be severe.
  2. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
  3. When the sugar crystals have melted and t...

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Pulut Serawa Durian (Durian with Sticky Rice)

Posted by Kroocrew on Friday, June 25, 2010, In : Malaysian (Malay) 

  • 1 cup glutinous rice, soaked for 3-4 hours
  • ¾ cup water
  • ¼ cup coconut milk
  • Pinch of salt
  1. Drain the glutinous rice. Bring together rice, water and salt in a baking pan.
  2. Steam glutinous rice in a preheated steamer, over medium heat for about 15 minutes.
  3. Add in coconut milk and gently stir with a spatula to mix. Continue to steam for another 10 minutes.
  4. Turn the heat off, and leave the steamed glutinous rice in the steamer for 5 minutes or so.
  5. Set aside to cool. Then, shape into de...

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Khanom Met Khanoon (Sweet Jackfruit Seeds)

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 

This dish is the third of a trilogy of golden egg yolk recipes based on the Portuguese recipe for  fios de ovos , created during the period of king Narai in the Ayutthaya period. It was introduced by Lady Witchayen , Japanese wife of a foreign diplomat.

It was because of King Narai's inquisitive nature that the history has remained alive and traceable. Prior to Narai there was very little documentation outside the kingdom and very few people of foreign countries going into Siam. After Narai t...
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Thong Yod (Golden Drops) ทองหยอด

Posted by Kroocrew on Wednesday, June 9, 2010, In : Thailand 

This creation is also attributed to Lady Witchayen and believed to have been introduced into the cuisine of King Narai's rule (17th century).

  • 20 eggs
  • 5 cups jasmine scented water
  • 5 cups sugar
  • 1 cup rice flour
  1. Mix the sugar and water, heat to dissolve, strain, return to heat until boiling.
  2. Remove 1 cup of the sugar water to be used for soaking the thong yod.
  3. Return remaining sugar water to heat. When it thickens, remove from the heat.
  4. Break the eggs, separate yolks from whites,...

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Asian Buns 亚洲馒头

Posted by Kroocrew on Saturday, April 24, 2010,

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Buns are popular across Asia and seen eaten as a breakfast food a snack and part of a semi-formal Dim Sum banquet. The Chinese style is generally the basis of the Asian Bun. The notable exception would be the Macanese Pork Chop bun

Buns are seen in Hong Kong, Taiwan, Korea, Thailand, Malaysia, Philippines. Malaysia, Singapore and Indonesia. There are the sweet dessert types with custard type fillings, sweet bean fillings and seriously savoury buns with multiple components and good eating. The...
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Macanese Almond Biscuits 澳門杏仁餅乾

Posted by Kroocrew on Thursday, April 22, 2010, In : Macau 

  • 1 cup mung bean flour
  • 1/2 cup almond meal
  • 3/4 cup confectioners' sugar
  • 1/4 tsp baking powder
  • 5 - 6 tbsp lard/shortening
  • 1 tbsp water
  • A drop of Almond essence
  • Biscuit mould

  1. Mix mung bean flour and almond meal and microwave on high for 3 - 5 minutes, one minute at a time and stirring after every minute.  This is to dry out the flour and roast it for fragrance.
  2. The alternative is to spread the flours on a baking sheet in a moderate oven and move the contents evey 10 minutes for 30 min...

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Bubor Cha Cha

Posted by Kroocrew on Friday, April 16, 2010, In : Malaysian (Nyonya) 

Ingredients :
  • 100g (3 1/2 oz) sweet potato (cubed)
  • 100g (3 1/2 oz) yam (cubed)
  • 180 ml (3/4 cup) coconut milk
  • 180 ml (3/4 cup) coconut cream
  • 2 pandan leaves (tied into knots)
  • 50g (1 3/4 oz) sugar
  • 75ml 5 Tbsp water
  • 1/4 tsp salt
  • 100g (3 1/2 oz) fine sago flour
  • 75ml (5 Tbsp) boiling water
  • a few drops of different food coloring

Method :
  1. Steam sweet potato and yam for 5 minutes till cooked.
  2. Boil pandan leaves and sugar in 75ml water for 10 minutes. Allow pandan juice to cool then strain into bowl. Set aside.
  3. Boil...

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Serradura (Macau Sawdust Pudding) 木槺布甸

Posted by Kroocrew on Friday, April 16, 2010, In : Macau 

Recipe 1:

  • 250ml (~1 cup) Whipping cream
  • 80g (2 2/3 oz) Marie or other plain sweet biscuits
  • 50g (1 2/3 oz) Condensed milk
  • Vanilla essence 2/3 teaspoons

  1. Crush biscuits finely.
  2. Whip whipping cream to soft peaks. Add vanilla essence and condensed milk (Suggests you add 2/3 first, taste, then add more if it needs sweetening). Continue whipping until stiff peaks.
  3. Transfer the cream into a piping bag. (fitted with a plain 1 or 2 cm nozzle)
  4. Place a layer of biscuit into your vessel (indivi...

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Rosogolla (Rosewater Dumplings)

Posted by Kroocrew on Wednesday, February 17, 2010, In : Bangladesh 

  • ½ Liter (1 pt) Milk
  • 2 tsp. Flour (maida)
  • ¼ tsp Lemon Juice
  • 240 ml (1 cup) Sugar
  • 240 ml (1 cup) Water
  • 4-5 drops Rosewater Essence


  1. Heat milk in a pan and bring it to boil. Remove from heat.
  2. Add lemon juice. Stir slowly and gently until white curd forms on the surface and separates from whey. On straining this milk, the curd that is obtained is called "chaana".
  3. Wash chaana well under cold running water to remove the lemon juice and other soluble products and twist the cloth that wa...

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Apple Jalebis (Apple Fritters)

Posted by Kroocrew on Wednesday, February 17, 2010, In : Bangladesh 

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  • 2 apples peeled, cored and sliced into thin rings
  • 180 ml (3/4  cup) all purpose flour (plain flour, maida)
  • 1/2  teaspoon dry yeast
  • 1/2  teaspoon sugar
  • 1 tablespoon oil
  • Oil to fry
For Syrup:
  • 300 ml (1 1/4 cup) sugar
  • 240 ml (1 cup) water
  • 1/4 teaspoon lemon juice
  • 1/4  teaspoon cardamom powder (optional)
For Garnish:
  • 1 tablespoon blanched and sliced pistachios or almonds



  • Dissolve the yeast and sugar in 60 ml (¼ cup) warm water, and let it sit for about 5 minutes.
  • Mix the flour and...

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Unnakaya (Banana Flambe Fritters)

Posted by Kroocrew on Tuesday, February 16, 2010, In : India 

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  • 1 Kerala banana
  • 1 tablespoon grated coconut
  • 1 teaspoon sugar
  • 2 g kismis (sultanas)
  • 2 g cashew nuts
  • 10 ml ghee
  • Ghee  for frying
  • mango slices


  1. Steam the banana till tender. Mash it to a fine paste.
  2. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar.
  3. Sauté on a low heat till it turns slightly brown. Keep aside.
  4. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in ghee. ...

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Universal Asian Dessert

Posted by Kroocrew on Sunday, February 14, 2010,

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It is true that Asia doesn't have a convention of a dessert course following the end of a meal or banquet.

There are many dessert recipes that may be included within the banquet body or may typically be used as a snack course and often a street food. The styles vary remarkably and many are highly colourful suggesting a fruity taste. Most often this isn't the flavour style but simply an artistic blend of texture and colour.

There is, however, a universally accepted dessert that I have often ...
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Eight Treasure Congee 八寶粥 (Ba Bao Zhou)

Posted by Kroocrew on Wednesday, February 10, 2010, In : China a sweet rice congee . Used for a breakfast dish or a snack.


  • 3 cups wild rice
  • 1/4 cup long grain sticky rice (or glutinous rice)
  • 1/8 cup barley
  • 1/8 cup red beans
  • 1/8 cup red dates
  • 1/4 cup dried lotus seeds
  • 1/8 cup mung beans
  • 1/8 cup dried longan
  • 2 cups of water
  • *(optional) rock sugar


  1. Soak all ingredients in water overnight (except for the longan).
  2. Then combine all ingredients, bring to a boil, then simmer on a gentle boil for about 1 hour (adding water as necessary), and adding ...

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Simple Mochi

Posted by Kroocrew on Sunday, January 31, 2010, In : Japan 

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  • 1 cup mochiko sweet rice flour (glutinous rice flour)
  • 1 cup water
  • 1/4 cup Sugar
  • katakuriko, for dusting (potato starch)


  1. Mix mochiko and Sugar in a bowl.
  2. Add water and mix thoroughly. (will be watery).
  3. Put in a microwaveable dish. Cover with plastic wrap.
  4. Microwave on high for 4 minutes.
  5. Remove plastic wrap. Cool for a few minutes, if preferred. Cut. Serve.


Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put...
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Bubor Pulut Hitam (Black Sticky Rice Dessert)

Posted by Kroocrew on Thursday, January 14, 2010, In : Malaysian (Hawker) 

(with Mango)

Ingredients :

  • 240g ( 8 1/2 oz) black glutinous rice (washed and drained)
  • 60g (2 oz) white glutinous rice (washed and drained)
  • 1700 ml (7 cups) water
  • 2 pandan leaves (tied into knots)
  • 120 ml (1/2 cup) sugar
  • a pinch of salt
  • 1/2 tsp tapioca flour or cornflour
  • 2 tbsp water
  • 120 ml (1/2 cup) thick coconut milk
  • a pinch of salt

Method :

  1. Put black and white glutinous rice in pot with water and pandan leaves. Bring to boil.
  2. Lower heat, remove pandan leaves then simmer for 45 minutes till liquid is thic...

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Onde-onde (Sweet Glutinous Rice Balls)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Malaysian (Nyonya) 

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  • 350 gms (12 1/2 oz)Glutinous Rice Flour,
  • 100 gms (3 1/2 oz) Corn Flour or Tapioca Flour,
  • 30gms (1 oz) Sugar,
  • ½ teaspoon Salt,
  • 120 ml (½ cup) Pandan Juice Concentrate,
  • 1 teaspoon Oil,
  • Water, enough for the dough, to be added slowly
  • Coconut, grated, 1 coconut, add a little salt
  • 150gms Gula Melaka (or palm sugar),
  • 50 gms Brown Sugar,
  • Mix both fillings together.

  1. Mix tapioca flour, oil, sugar and salt in 250ml (~8 oz) of water. Bring to a boil to make a gluey...

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Kek Lapis (Indonesian Layer Cake)

Posted by Kroocrew on Tuesday, January 12, 2010, In : Indonesia 

CC license

CC license

  • 340 gm (12 oz) butter
  • 2 Tbsp condensed milk
  • 20 eggs yolks
  • 140 gm (5 oz) icing sugar
  • 56 m (2 oz) superfine flour, sifted with
  • 1.5 tsp all spice
  • 2 Tbsp brandy (optional)
Method :
  1. Lined and greased a 15 cm (6 in) cake pan. Preheat oven at 380 degrees Farenheit.
  2. Beat butter and condensed milk till smooth. Leave aside.
  3. In another bowl, beat the egg yolks and icing sugar till pale and thick.
  4. Fold butter into egg yolk mixture.
  5. Lastly, fold in sifted flour in 2 batches until combined. Add brandy....

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Coconut Dosa (Adsara Polo)

Posted by Kroocrew on Wednesday, January 6, 2010, In : Bangladesh 


Rice – 240 ml (1 cup)
Fresh coconut meat chopped –  ~180 ml (3/4 cup)
{or desiccated coconut - 1/2 cup+1 tsp sugar}


Soak the raw rice for 2-3 hours or longer
Homogenise it with the coconut to a smooth batter.
Add salt to taste and water or coconut milk if required.

Place a dosa pan on the heat or a large griddle pan and make dosas on the oiled pan.
Cook dosas on both sides and serve hot with churna or cardamon syrup.

For the churna: Mix melted jaggery and desiccated coconu...
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Macanese Egg Tarts 葡式蛋撻

Posted by Kroocrew on Friday, January 1, 2010, In : Macau 

CC license


240 ml (1 cup) sugar
3 1/2 Tbsp margarine or ghee, melted
2 eggs
240 ml (1 cup) flour
1 can 400 ml (14oz) condensed milk
480 ml (2 cups) milk


Beat the eggs in a large bowl.
Basically, you just mix all the ingredients together. If the mixture is lumpy, strain it to get a smooth batter.
Ladle the mixture into greased muffin tins. This recipe yields 18 tarts.
Bake in a 400F preheated oven for 15 minutes. Reduce the temperature to 325F and bake for another 20 minutes.

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Khanom Buang ขนมเบื้อง

Posted by Kroocrew on Sunday, December 6, 2009, In : Thailand 

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Required Tool: Kra-ja (flat spreader). Recommend using two while preparing this recipe. One for the batter and one for the cream. Despite the popularly held belief, the filling in the khanom buang is not coconut cream, its a meringue filling. The recipe dates back to the Ayutthaya period King Narai's rule mid 17th century. Lady Witchayen  a Japanese lady married to a foreign diplomat, introduced eggs into the cuisine of the Court.

Pancake batter

  • 160 ml (2/3 cup) mungbean fl...

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Htaw Hbut Dhi Yea Kare Mot (Avocado Ice-cream)

Posted by Kroocrew on Saturday, November 7, 2009, In : Myanmar 

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250 ml (½ pint ~ 2 cups) of thick cream
15 ml (1 tbsp) fresh lime juice
120 ml (½ cup) sugar
375 ml (¾ pint ~ 3 cups) of milk
3 ripe avocados


Remove the avocado flesh and homogenise in a blender. Add the milk and pulse the blender to mix the content and liquefy the avocado.
Pour the contents into a bowl, add the sugar and lime juice followed by the cream. Mix well until light and  creamy.
From here either place into a commercial ice-cream maker and follow the manufacturers in...

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Kyauk Geor (coconut agar jelly)

Posted by Kroocrew on Friday, November 6, 2009, In : Myanmar 

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15g agar agar strands
350ml fresh coconut milk
350ml water
130g caster sugar
¼ teaspoon salt


First soak the agar agar in a bowl of water for 10 minutes until softened. Drain and cut the strands in half and place into a saucepan with  the coconut milk and water and bring to the boil.
Simmer over moderately high heat, stirring frequently and keeping a close eye so it does not bubble over. Cook until all the agar agar strands have completely dissolved, about 15-20 minutes. Turn ...
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Pua/Teler Pitha

Posted by Kroocrew on Thursday, October 29, 2009, In : Bangladesh 


•    Rice powder 2 cup
•    Sugar 1 cup
•    Egg 1 piece
•    Water
•    Salt
•    Oil (to fry)


1.    Mix rice powder, sugar, egg, salt altogether with water (approximately 1 cup) to make curd.
2.    Bitter the curd very well.
3.    Put the pan on the burner and pour sufficient oil.
4.    When the oil is hot enough, take a big spoon of the curd and drop it carefully into the hot oil.
5.    When it cooks to a light cream colour, remove from the oil and serve  hot.
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Traditional Christmas Cake of Sri-Lanka

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


Traditional Christmas Cake of Sri-Lanka is supposed to be the richest and the most delicious of all Christmas cakes. Start making it around mid November and by Christmas it will be more delicious. 

  • 250 g seedless dark raisins  
  • 350 g seedless golden raisins  
  • 250 g mixed glace fruit  
  • 250 g preserved ginger, drained  
  • 500 g (1 jar) chow chow preserves or melon and ginger jam, drained*  
  • 125 g mixed citrus peel...

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Sangkhaiya Phuk Tong ( Thai coconut custard in pumpkin)

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


Spectacular Thai coconut cream pumpkin custard. Thai pumpkin custard is eaten at room temperature. It looks great and it can be prepared well in advance. It's name in Thai  “Sangkhayaa phuk thong”. It's available locally as either wedges or as a whole pumpkin. 


  • 1 Pumpkin (about 400 grms or ~1 lb)
  • 8 Eggs
  • 1 Cup Coconut Cream
  • 1 1/2 Cups Palm Sugar
  • Pandanus Leaves (for stirring the mixture)
  1. Thoroughly clean the Pumpkin
  2. Using a sharp knive cut off a slice at the stem end to make a...

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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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Durian Ice Cream

Posted by Kroocrew on Sunday, August 16, 2009, In : Singapore 


  • 4 to 6 segments fresh, frozen or canned durian, as needed to make 4 ounces durian paste  
  • 2 large egg yolks  
  • 3 tablespoons granulated sugar, or to taste  
  • 1 teaspoon vanilla essence  
  • 1 cup light cream  
  • 1 cup whole milk  
  1. Remove the seeds from the durian. Use an electric mixer to mix the flesh into a paste. Press the paste through a fine sieve. You should have 4 ounces durian paste at this point. (If not, use more durian). Chill the durian paste until ready to use.  
  2. In ...

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