Category: Malaysian Food

The skin of this ketayap is very soft and is eaten with the sweet fatty coconut core. Coupled with the smell of real pandan, it’s really delicious. The point is that we can prepare it in advance and store it in the refrigerator. If you want to eat it, just eat it for your skin.…

This time’s recipe is Kuih Kaswi Pandan. Who is a fan of pandan-flavored cakes, must try this recipe. The method is simple, we need to mix the mixture with original pandan juice, then steam it and mix it with steamed grated coconut. This pandan kaswi cake is quite sweet and fatty in taste. The fragrance…

The donut dough for this recipe is categorized as “enrich dough” because we use butter, eggs and milk. The fat in these ingredients when kneaded with bread flour will produce soft and fluffy donuts even without using bread softener.  The donuts are still soft until the next day. If you want to make frozen, it…

The skin must be thin and crispy, the edges should be smooth and not thick and the core should be full, then it’s perfect. The sweet potato core is sweet and spicy. Ingredients: How to Prepare: Tip:

Bomb cake has all kinds of red bean filling, green bean filling, and peanut filling. But this time I want to share how to make coconut filling that is easy, delicious and worthwhile if you make it yourself. Ingredients: How to Prepare: Tip:

First we prepare the popiah filling using cut sengkuang so that it is not watery, as well as carrots and then we cook and cool the filling. Then process the wrap using popiah skin, with the glue once. The most important thing is the frying time tips so that you can produce crispy papaya and…