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

Saturday, October 20, 2012

CONDENSED MILK CARDAMON STEAM CAKE


CONDENSED MILK CARDAMON STEAM CAKE

175gm flour

11/2 tbsp bicarbonate of soda

1/8 tsp salt

(All the above are sifted twice)

130gm butter or margarine

3 eggs

1 tin condensed milk,the small tin not the tall tin.

1/3 tsp cardamon powder

150gm raisin

150gm almond or cashewnuts,chopped


1. Grease and flour a 20cm square tin.


2. Beat the butter or margarine until light and fluffy then add in eggs one at a time. beating well after each  addition


3. Beat in the milk and add in the cardamon powder. fold in the flour and mix well to blend to a batter like consistency.



4. Turn out batter into prepared tin. Sprinkle the raisin and nuts on the top. Steam over high heat for 30 mints. Reduce the heat to medium heat  and continue to steam for a further 15 mints or until cake is cooked,test with a skewer. Remove the cake out and cool on a wire rack.
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