my little favourite DIY

Hi, i am back! But there will be more for me to learn and explore in my new job.  Time really files, it is October now and its the last quarter of 2015. In this month of October we have Jess from Bakericious as our host for Little Thumbs Up. Her theme for the month is 'Coconut' Come and join us and have fun!! Last month we was a great month although we have not collected a lot but Zoe and i appreciated your sharing and linked to Little Thumbs Up event. If you have missed the awesome Milo theme recipes, please drop by here .  Steamed tapioca kueh i managed to get yellow tapioca to make this steamed kueh Lined the steam tray with banana leaves Ready to steam!! Done! Pic 1  Top right to left: The bitter juice which squeeze out from tapioca;  After sitting for a while there is a layer of starch leave behind, we need that ; Add the collected starch and sugar into the grated tapioca. Bottom right to left: Add in cream and cocon...

Kueh Puteri Ayu Recipe adapted from Cass , originally from Nasi Lemak Lover  makes 10 pieces Ingredients A: 1 eggs (60g) 50g castor sugar 75g self raising flour (i used plain flour with 3/4 tsp baking powder) 60ml pandan coconut milk (i used homemade pandan extract added into grated coconut and squeeze out 60ml pandan coconut milk) Ingredients B: 30g grated coconut (white only) 1/2 tsp corn flour  pinch of salt To Do: 1. Mix ingredients B together and set aside. 2. Lightly brush some oil onto mould and divide ingredients B among the moulds and press firmly. 3. Add egg and sugar into a mixing bowl. Beat with a mixer on medium speed till it is thick and pale. (about 4 to 5 minutes) 4. Add in pandan coconut milk, beat on low speed for 1 second.  5. Add flour in 2 batches, beating on low speed. Blend well. 6. Divide batter among 10 moulds. 7. Steam over high heat for 15 minutes. 8. Let it cool, unmould and serve. 食谱取自 ...

White Sugar Cake 白糖糕 Recipe adapted from Nyonya Kuih Passion by Andrew Kow Ingredient A: 1 Tbsp yeast  100g cooked rice 1 Tbsp sugar 2 Tbsp of water (i added) Ingredient B: 350ml water  230g    sugar 3 pandan leaves Ingredient C: 230g rice flour 200ml water  Ingredient D: 1 1/2 Tbsp oil 1 tsp double action baking powder To Do: 1. Mix ingredient A and set aside for 1 day. 2. Mix ingredient B and cook until it is boil. Add ingredient C and leave to cool. Add ingredients A and set aside for another 18 hours. Remove pandan leaves.  3. Finally add ingredients D, Mix well and pour the batter into a 9 x 9 inches steaming tray. Steam for 20 minutes. Cool, slice and serve.  **will share my tutorial pictures and my making process soon. ENJOY~ I'm submitting this post to Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organize...

Grilled glutinous rice roll  or  Pulut Panggang roll is a type of Malay traditional kueh (snack). The kueh is made of cooked glutinous rice which is flavored with coconut cream, stuffed with some savoury prawn sambal, rolled up with banana leaves and send to grilled or barbecued. They is also pulut panggang kosong mean no stuffing just plain. My youngest like to have the pulut panggang kosong with kaya (egg custard jam). This special tea time treat  is very filling as it is made of glutinos rice. I can easily have 2-3 in one sitting :p  Nowadays is sell at Rm1.50 to Rm2 a piece compare to before is it only 50 sen a piece. Imagine how much the price have gone up but if you don't bothered about the price it is still worth buying because making this is quite time consuming. But today i am going to make this from scratch. Although is is time consuming and quite tedious to make, it is still worth wide when you see your family is enjoying it happliy! 糯米参巴虾米卷，烤的香香香蕉叶卷起...

Saw this Awesome Indonesian Pandan Coconut Kuey Lapis from Vic 's place.  I just can't resist not making this so i have done it :D Thanks gorgeous for this Awesome recipe!! 在 Vic 的家看到这超棒的印尼椰奶班兰千层糕，我很喜欢， 怎么能放过，就不放过了！ 因为她啊！是超棒的所以她的糕也是噢！哈哈！ 不多说了，就请大家吃千层糕吧！ 天然的班兰绿色超喜欢， 你呢？  Loving the natural green color from the pandan leaves extract 用了自己准备的天然班兰汁。。 Homemade Natural Pandan Extract 来个乱乱切， 看了也有乱乱的美。。哈哈！ 有够臭屁 hor!! :p 小时候喜欢一层，一层，拔开慢慢吃。 QQ，香香很好吃！这个就有小时候的f eel~ 哈哈！ This lapis bring back my child hood memories. Love to peel each layers off, to eat instead of biting the whole piece。..haha!!  Eating each layer with the natural aroma of coconut and pandan with the chewy texture!! Sooo nice~~ I use a medium rectangle pyrex ware to steam this lapis. Do you see some white patches on the surface of the lapis??  It is the water condensation that drip down from the wok cover. No worries! Once it is cool, there will be no more patches ...

This is one of my family favorite, Kueh Ketayap. It is a sweet coconut stuffed crepe rolled. The sweet coconut filling is cooked with gula melaka (palm sugar) into a sticky and moist filling. When you bite into this soft and slight chewy pandan flavored crepe with the moist, sticky gula melaka coconut filling it taste so so good. The aroma of pandan and gula melaka compliment each other, simply make you ask for more :D Ketayap (Pandan flavored crepe with gula melaka coconut filling rolls)  班兰椰丝卷 recipe adapted from Agnes Chang's Hawkers' Delight makes 15 rolls Ingredients for batter: 180 g all plain flour  1/3 tsp salt  1 1/2 egg, beaten 6 pandan leaves, blend with 350ml water, strained (i used 10 pandan leaves) a little green food coloring ( i did not add) Ingredients for filling: 3 cups grated coconuts, white part only (will be about 3/4 of a coconut) 90g palm sugar (gula melaka) chopped 3 tbsp water 2 pandan leaves, knotted 1/3 tsp salt...