Category Archives: Snacks

Fried Spring Rolls

Ingredients:6 shrimp (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh Popiah skin
Oil for deep frying

Sealing Paste:

2 tablespoon corn starch
5 tablespoon of water


Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.

Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.

To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.

Cook’s Note:

For chili sauce, Rasa Malaysia recommends Lingham’s hot sauce, Maggie brand garlic chili sauce (if you are in Malaysia) or Sriracha hot chili sauce (if you are in the US) for the spring rolls.

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Posted by on March 23, 2012 in Snacks


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Mee Jian Kueh aka Apam Balik 曼煎糕 (发粉版)

Mee Jian Kueh aka Apam Balik (Baking Powder Version)

Ingredients: (serve 4 or serve 8 if halve the thickness)
1 egg
2 tbsp sugar
½ tsp salt
¾ cup (180ml) milk
1 tsp vanilla extract
1 cup (130g) plain flour
1 tsp baking powder
½ scant tsp baking soda
1 tbsp cooking oil

Fillings: Butter / ground peanut + castor sugar / red bean paste etc

1) Whisk (A) until sugar is dissolved.
2) Add (B), mix well.
3) Sift in (C) in batches, mix well. Add (D), mix till just combined.
4) Pour the batter in HCP, close the lid with magnet. Cook over low heat for about 8-9 mins. If you want the skin to have even colour, move the pan left and right every now and then. When the skin is brown and the surface is set with tiny holes, it is done. Add fillings and fold into half. Slice and serve.

1) Suggest cooking in two batches as I find the MJK is too thick. If cook in two batches, the cooking time should be shorter, please adjust accordingly.
2) You may use a regular non-stick pan for this but need to adjust the cooking time depending on your pan.

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Posted by on March 22, 2012 in Snacks



Pineapple Tarts and Pineapple Cornflake Cookies


Bought ready made ones from Phoon Huat. In Singapore it is about the range of $4.50 to $5.00 per packet.

Pastry Recipe

500 g butter (I use Anchor salted butter)
120 g sugar powder (add 20-30g more if you like them sweeter)
a pinch of salt (if you use unsalted butter)
4 yolks (medium sized eggs)
650 g plain flour ( I like Prima)
2 tsp baking powder
1 tbsp cornflour
1 tsp vanilla essence or pineapple essence
Crushed cornflakes and pink sugar
Egg wash
1 egg yolk plus 2 tsp water


Using a mixer, cream the butter and sugar powder till it is pale and creamy. One at a time, add in egg yolks mixing in low speed till they are just blended. Using a flat spatula, fold in the flour. This recipe is very soft so you may want to chill it in the fridge for few hours if you intend to use a cookie cutter. Otherwise, the cookie press is fine if you want to make them like what I did in the pics.

Just insert into the cookie press, press about 4 inches long, add a rolled pineapple jam inside and roll it up. Place on tart liners, brush with egg wash and bake.

Roll your pastry in a ball, flatten it, add a pineapple jam ball into it and roll it up. Roll the balls into the crushed cornflake cookies and sprinkle with sugar. Lay each rolled cookie ball in a tart liner. Brush with egg wash and bake.

Oven bake your cookies in 150 deg C for about 30 minutes. I’m using an oven with fan that just won’t turn off (spoilt). If your cookie is just nicely light golden brown, it is ready. Cool it on a wire rack and store them in air tight containers. Enjoy!

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Posted by on February 8, 2012 in Snacks


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Pineapple Rolls (Pineapple Tarts)

Foodelicious Heaven: Had a sudden urge to have pineapple rolls but as this is not the new year season only way is to bake it myself.  Started searching for the recipes and found this from food 4 tots.  However, I was too busy to try it till today!!

5 pineapple tarts. Pineapple tarts come in dif...

Love 4 Pineapple Rolls


Makes: 75 rolls

250g unsalted butter (at room temperature)
50g icing sugar
2 egg yolks
360g plain flour mixed with 2 tbsp corn flour (sifted)
¼ tsp salt

Pineapple filing (Take 6g or ½ tsp heapful of filling and shape into a small elongated roll).

Egg wash – 1 egg yolk + 1 tbsp milk


  1. Preheat oven at 160°C. Line a baking tray with grease-proof paper.
  2. Cream butter and icing sugar until light.
  3. Beat in egg yolks, one at a time.
  4. Add in salt and beat until fluffy.
  5. Fold in sifted ingredients (divided into 2-3 times) and mix into a firm dough.
  6. Leave aside for 30 minutes.
  7. Put the dough into a pineapple roll pastry press or mould, and then press out into a strip of 5cm length.
  8. Place pineapple filing at one end and roll up the pastry, as in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. Cut off the excess pastry.
  9. Put the rolls on the baking tray. Brush with egg wash.
  10. Bake in preheated oven for 15 minutes and turn the baking tray 180 ° and continue to bake for 2 minutes or until golden brown.
  11. Leave to cool before storing.


2 half-ripe pineapples, grated
200g granulated sugar (adjust according to your preference)
4 cloves
1 cinnamon stick (5 cm long)
1 tbsp lemon juice


  1. Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise.
  2. Grate the pineapple using the special pineapple grater until it reaches the core (the tough centre). Discard the core.
  3. Drain the grated pineapples using a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later.
  4. Use a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon sticks and lemon juice in a large pot under moderate heat until it begins to boil.
  5. Reduce the heat to medium and continue to cook, stirring occasionally.
  6. From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking.
  7. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking.
  8. When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1-1½ hours.
  9. Remove cloves and cinnamon stick. Set aside to cool and store in an air-tight container.


  1. Use half ripe and just ripen pineapples only. If you use ripe pineapples, then you will need to reduce the sugar. Avoid unripe or over-ripe pineapples. Unripe pineapples will be too sour and the over-ripe ones will be too soft to handle during grating.
  2. Preferably use Sarawak pineapples (bali ong lai) as it is more fragrant than the other varieties.
  3. Make the jam in advance and keep it in the refrigerator until required.
  4. If you do not finish using all the jam, keep the unused portion in the fridge. It can last for about one month.
  5. Adding the drained pineapple juice to the mixture is to retain the full flavour of the pineapples.
  6. Use a pot with larger base to quicken the cooking process.
  7. If you want the “fibrous” texture for your jam, grate your pineapples. Do not chop or blend.

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Posted by on October 24, 2011 in Snacks


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Quick & Easy Steamed Paus

Here’s the pau skin recipe:

180g cake flour
20g corn starch
5g double action baking powder
100ml warm water
4g instant yeast (dry yeast)
18g sunflower seed oil or corn oil
30g-35g sugar

1. Mix everything together and knead till you get a smooth and pliable dough.
2. Prove or rest dough in a covered and warm place for 50 minutes.
3. Punch air out of dough and divide into 8 equal pieces of about 43g each.
4. Shape the pieces round, cover it with a wet towel and rest them for 5 minutes.
5. Flatten the dough piece and shape it into a round disc about 8 or 9 cm in diameter with the center thicker then the rim.
6. Wrap in 25 -35g of filling and pleat the dough into pau shape. Put the pau on a piece of grease-proof paper and line them in the steamer. Rest the pieces for 15 minutes.
7. Steam on high heat for 15 minutes. Serve them piping hot!!!

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Posted by on September 7, 2011 in Snacks


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Hum Cheem Peang

Ingredients For Yeast Dough:

450 gm plain flour
250ml water


1. Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.
2. Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.
3. Set aside for 48 hours for dough to ferment. (Dough will take a longer or shorter time to ferment depending on weather conditions). The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnut:

450 gm prepared yeast dough
250 gm sugar
375 gm plain flour
125 ml water
1 tbsp bicarbonate of soda
1/2 tsp alkaline water

Filling Ingredients:

1 tbsp five-spice powder
1 tbsp salt
a little water for brushing


1. Dissolve bicarbonate of soda in 125 ml water and add to yeast dough. Add sugar and alkaline water and knead for 5 to 10 minutes.
2. Add sifted flour and knead well. Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.
3. Sprinkle some flour on table top. Roll out dough into a rectangular sheet.
4. Sprinkle some five-spice powder and salt over dough. Dip a brush with some water and brush over mixture lightly.
5. Roll dough up like a swissroll and cut into 2.5 cm slices. Flatten each piece into a thin round shape with a wooden roller.
6. Deep fry in hot oil till golden brown. Drain off excess oil on absorbent paper.

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Posted by on September 6, 2011 in Snacks


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Yam Cake Recipe (Or Kuih)

Love 4 Yam Cake

Or Kuih (Yam Cake) Recipe

Recipe by: Bread et Butter, Su-Yin Koay

For the kuih:

• 1½ bowls yam, diced into 1-2cm cubes
• 1 bowl rice flour
• 2 tablespoons wheat starch*
• 2 bowls water
• ½ – ¾ bowl dried shrimps (heh bee) – I used ¾ bowl because I cannot express how much I love an abundance of it in or kuih
• 5 shallots, finely chopped
• 1 teaspoon five spice powder
• ½ teaspoon salt
• ½ teaspoon white pepper

For the topping:

• deep fried shallots (I buy mine ready fried from Chinatown)
• spring onions, sliced finely
• red chillies, sliced finely
• dried shrimps (heh bee), chopped finely and fried (optional – you can just put more heh bee in the actual cake)


1. Heat a pan over medium high heat, and fry the onions and dried shrimps until they become aromatic. This should take about 3-5 minutes.

2. Add the cubed yam to the pan, and fry it with the onion and dried shrimp mixture until it browns.

3. In a separate bowl, mix the rice flour, wheat starch and water, and stir until it forms a smooth paste. Take care to ensure there are no lumps in the mixture.

4. Add the flour mixture into the pan slowly, and stir until everything forms a thick paste.

5. Add the salt, pepper and five spice powder, and mix well.

6. Pour the mixture into a heatproof bowl/plate and steam over high heat for 45 minutes, or until cooked.

7. To serve, sprinkle with deep fried shallots, chopped spring onions, sliced chillies and chopped dried shrimp. Some chilli sauce on the side is also highly recommended.

* The wheat starch helps to make the or kuih softer in texture. If you can’t find this, you can substitute it with an equal quantity of corn starch.

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Posted by on September 4, 2011 in Snacks


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