Achievement unlocked: lepat pisang!
I generally love bananas and every form of dessert or snack we can make with bananas, and lepat pisang is one of my favorites. The thing is, this Malay kuih isn’t as common as some others, and quite often the ones I get are quite disappointing.
Read MoreSaw this video from Savor Easy for a while now, but finally got around to trying it today. This bread uses sweetened condensed milk in the dough itself as well as in the glaze, and my oh my the bread is so soft and quite heavenly. If you have some glaze leftover, USE IT. Spread some more of it on the bread, or use it as a dip. OMG.
Read MoreWhen I was a kid, on weekends when we went to visit my brother in boarding school, we’d stop by a market in Batu Enam to buy Bengali bread rolls filled with kaya. The bread was simple, soft but not milky, and the kaya was the cheapo diluted type unlike the fancy gourmet ones we see which uses premium ingredients. But I remembered how warm and fragrant they were, freshly baked just in time for afternoon tea, and one roll was never enough.
The basic Benggali bread can be shaped into a plain sandwich loaf, or portioned into rolls with your preferred fillings. This was my tribute to the kaya rolls from my childhood, and gosh these were so darn good, despite the rather ugly shapes. I’m very happy with the flavor but still tweaking the rest times, so will be updating this recipe with new instructions and pictures from time to time.
Based on the recipe from Dari Dapur. Don’t forget the black coffee.
Read MoreI love apples in my dessert, from pies to cinnamon rolls to of course, doughnuts. I made a version of apple cider doughnuts two years ago and they were very nice, but that version was more of a cake doughnut. I was craving apple-y yeast doughnuts this time around, and I found this interesting recipe by Serious Eats which looked promising.
Read MoreIn some parts of the world, it’s pumpkin season. Halloween is around the corner, folks are enjoying their Fall treats, maybe while carving faces into pumpkins and such. No such thing here in Malaysia, but it doesn’t stop us from enjoying our pumpkins in any shape or form.
I received some really gorgeous pumpkins from Li Ting the other day, proudly grown in her family home in Bukit Tinggi. I had enough to make a batch of my pumpkin soup, but I figured I’d try something different this time. I was still stumped on what to do when I found this recipe by cook cafemaru for pumpkin bread, and it looked so yummy I had to try it.
Read MoreWhen I posted the Chicken Adobo I made the other day, I used the hashtag #filipinofood, and subsequently I was followed by @sarapnow, an Instagram account featuring various Filipino dishes. I figured this is the best way to build my exposure to Filipino cuisine, so I started following the account as well.
One day I saw them post a pic of asado pandesal, a type of baked meat bun. Juicy meat wrapped in fluffy bread rolls? YES!
Read MoreRudy bought another batch of delicious jagung susu, and we still had a few left when Kak’mbang suggested that we make pais jagung, a sweet steamed corn-based kuih wrapped in cornhusks. What an idea!
Read MoreTons of Parmesan in the freezer for me to clear out. Best place to get ideas for good bread recipes is of course King Arthur Flour, and this Crescia al Formaggio came up quite highly rated.
This was a rather low-touch bread which didn’t need much work, but required quite some patience due to its long resting time. The recipe is chock full of parmesan, with a bit of white pepper for some heat.
Read MoreThis recipe from XiaoGaoJie (小高姐) came up in my YouTube feed and looked super interesting. I finally busted out my KitchenAid Artisan mixer, and made both the dough and the filling using it.
Read MoreRecipes from the King Arthur Flour website often call for cheese powder and I got quite curious about it, so I bought some from the recent Lazada 8.8. sale. I bought extra to get Free Shipping, so I was very eager to start using up this new ingredient.
This Savory Cheese Bread recipe from King Arthur Flour website was originally written for a Zojirushi breadmaker, and I’ve rewritten it for use in my Kenwood BM450 breadmaker.
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