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

Wednesday, August 21, 2013

SEMOLINA BUTTER CAKE

 


SEMOLINA BUTTER CAKE


250 gm butter

130 gm castor sugar

170 gm semolina,fry in a dry pan for 8-10 mins,Dish out and cool

1 tsp rose essence

1/4 tsp salt

2 tbsp milk

8 egg yolks

2 egg white

1 tbsp castor sugar

55g self-raising flour,sifted

100 gm cashew nuts

50 gm raisins,chopped

Grease and line the bottom a 20cm square cake tin.

1. Cream butter and sugar until light and creamy. Add semolina and continue to beat until well mixed.

2. Add essences,salt and milk add egg yolks 2 at a time beating well after each addition.

3. In another bowl beat egg white and 1 tbsp castor sugar until stiff. Add to the batter and fold in.  Fold in the sifted flour and raisins and mix well.

4. Pour batter into prepared tin and bake in a preheated oven at 170c for 1 hour or until cooked.

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3 comments:

  1. Hai... i would like to 2 tbsp milk is it condensed milk or carnation milk...TQ

    ReplyDelete
  2. Hai... i would like to 2 tbsp milk is it condensed milk or carnation milk...TQ

    ReplyDelete
  3. hi,sorry khatijah for the late reply,it is fresh milk or you can add carnation too. but i mix milk powder with warm water and add to it when it is cold. thank you

    ReplyDelete