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, July 27, 2013



150 gm butter,use good quality butter. I use SCS butter, soften you may need more.

150 gm superfine flour,sifted

50 gm cornflour

50 gm icing sugar,sifted

50 gm desiccate coconut

2  tbsp milk powder

1 tsp vanilla essence

For the top:

Castor sugar

Black sesame seeds

Desiccate coconut

1 egg white,beaten

1. Mix  flour,cornflour,milk powder,icing sugar in a bowl.

2. Add in the butter and vanilla mix into a dough if the dough is hard add in more butter to make into a not very hard and not very soft dough.

3. Roll into a ball (1/2 tbsp spoon of dough) and place in a greased baking tray and flatten with a fork. Sprinkle some castor sugar,sesame seeds and coconut.

4. Leave a space between  the cookies and bake  at 150c until cooked. Cool before storing in a tin.


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