About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, August 6, 2012



 Bottom layer

250gm brown sugar
Add some sugar if you like it very sweet

650ml water

2 pandan leaves

125gm plain flour

2 tbsp tapioca flour

1 tsp alkine water

1. In pot add water,brown sugar,sugar and pandan leaves. Bring to a boil. Remove the pandan leaves. Sieve the syrup in a bowl and let it cool down.

2. Add the flour,tapioca flour and alkine water and mix well. Cook this batter over a low heat until a bit thick. Pour into a grease tin. And steam for 20 mints or till cook.

For the top layer

750ml thick coconut milk

125gm rice flour

A bit of salt

1. Mix all the ingredients together and cook over a low heat until a bit thick pour over the brown talam and steam for 20-30 mint or until cook. Let it cool before cutting.

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