Cook, Bake N Share

26/09/2026

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25/09/2026

Kueh Talam Ubi Kayu
MAKES ONE 20 CM SQUARE
TRAY OF KUEH

BOTTOM LAYER
200g water
190g gula melaka, finely shaved
25 g pandan leaves, cut into 1cm shreds
490g grated tapioca
10g cornstarch
1/3 tsp salt top layer

TOP LAYER
530g coconut milk
25g tapioca starch
20g rice flour
15g cornstarch
1-1/2 tsp sugar
½ tsp salt
oil for greasing pan

INSTRUCTIONS
1. Get your steamer ready. Line a 20 cm square cake pan, at least 5 cm deep, with foil, and lightly grease the foil with oil.
2. Start top layer: Stir all ingredients together in a bowl until smooth, cover tightly and set aside at cool room temperature while you make the bottom layer.
3. Make bottom layer. Combine water, gula melaka and pandan in a pot and stir over medium heat just until sugar dissolves. Strain into a clean pot, then mix in grated tapioca, cornstarch and salt. Stir mixture over medium heat just until its pooled juices thicken and get reabsorbed. Scrape mixture into pan and spread into an even layer. Steam for 22 to 25 minutes over medium-low heat, until set and evenly translucent.
4. Finish top layer while bottom layer steams. Pour batter into a pot and stir constantly but slowly with a spatula over medium-low heat, until it thickens into a smooth, creamy, just pourable custard.
5. Prick shallow holes all over bottom layer with a fork to help top layer adhere, then pour top layer batter over. Steam over medium-low heat for 25 to 35 minutes, until a toothpick inserted into the kueh's centre comes out damp but clean, with no uncooked batter on it.

Pai Ti (Kueh Pie Tee)
(Crispy Cups with Popiah Filling)

PAI TI CUPS

450g plain flour
1/4 tsp kapur
Pinch of salt
1 large eggs
700 to 850ml water
Peanut oil for flying

FILLINGS

200g prawn
125ml peanut oil
600g bamboo shoots
250g extra-firm tofu
600g jicama
110g garlic, minced
1 - 2 Tbsp dark soy sauce
Salt to taste

GARNISH

3 large eggs, fried into omelette and cut into fine strips
110g garlic, minced and fried until golden brown
100g crab meat
Cilantro
Chilli sauce

Prepare the filling

1. Porch and devein the prawn, set aside.
2. Sear the tofu on all side until golden brown, set aside.
3. Slice bamboo shoots, tofu and jicama into fine strips of about 4cm long and about 2 to 3mm wide.
4. Heat the wok over medium heat, fry the minced chicken meat until light golden brown. Add in the garlic, continue frying until garlic is slightly brown.
5. Add the bamboo slots, tofu and jicama, and followed by just enough Vegetable stock to moisten the filling. Bring the saucepan to a gentle boil.
6. Drizzle enough dark soy sauce to produce a brown colour to the filling.
7. Simmer on a low heat until the stock is absorbed and the jicama soften, add a little more stock if needed. Season with salt according to taste. Lets the filling cool.
8. When ready to serve, fill the crispy pie tee shells with the filling.
9. Garnish with eggs strips, fried garlic, crab meat and coriander leaves. Drizzle some chilli sauce or serve on the side.

14/09/2026

Brown Sugar Cookies - ATK

Ingredients

14 tablespoons unsalted butter (1 ¾ sticks) - Divided
¼ cup granulated sugar (about 1 ¾ ounces/50 grams)
2 cups packed dark brown sugar (14 ounces/397 grams) - Divided
2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 ½ ounces/298 grams)
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon table salt
1 large egg
1 large egg yolk
1 tablespoon vanilla extract

Instructions

1. Melt butter (10 Tbsp) in skillet, cook until dark golden brown, and transfer to a bowl.
2. Preheat oven to 175 degrees C and prepare baking sheets. Mix granulated and brown sugar in a shallow dish. (60g Brown + 50g White)
3. Mix brown sugar, salt, egg, yolk, and vanilla into cooled butter (browned butter + 4 Tbsp of cold butter). Add flour mixture and stir until combined.
4.Divide dough into 24 portions (apt 40g ea), roll into balls, coat in sugar, and place on baking sheet.
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set about 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake, centers are still soft.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

31/08/2026

Chocolate Chip Cookies - ATK

Ingredients

1 ¾ cups unbleached all-purpose flour (8 ¾ ounces/248 grams)
½ teaspoon baking soda
14 tablespoons unsalted butter (1 ¾ sticks)
½ cup granulated sugar (3 ½ ounces/99 grams)
¾ cups packed dark brown sugar (5 ¼ ounces/149 grams) (see note)
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 ¼ cups semisweet chocolate chips or chunks

29/08/2026

August cooking class at TECC, 2 recipes, Lor Mai Kai & Kueh Sarlet 🥰

29/08/2026

Below are the 2 recipes for Friday cooking class at TECC, and as for the kueh add 2 to 3 drop of the green paste if you want the top layer to be more greener.

1. Kueh Sarlet

Makes one 20cm square tray of kueh

Bottom layer

330g glutinous rice
50 dried or fresh bunga telang (blue flower)
40g boiling water
240 g coconut milk
15 g caster sugar
5g salt

Top layer

100g pandan juice made with (70g pandan leaves & 105g water)
20g cornstarch
15g wheat starch
½ tsp salt
250g very fresh eggs
50g egg yolks
170g caster sugar
330g thick coconut milk

STEPS

1. Wash and soak glutinous rice for 3 hours at room temperature
2. Combine Bunga telang and boiling water until it cool, squeeze out the juice and set aside/Food colouring
3. Lay a banana leave (optional) on the base of a 20cm square cake pan.
4. Bottom layer - drain and steam the rice for 12 min over high heat, meanwhile, stir coconut milk with sugar and salt until sugar dissolves.
5. Top layer - whisk pandan juice with cornstarch, wheat starch and salt until smooth and set aside.
6. Remove rice for steamer and gently fold 1/2 of the mix coconut milk and steam for another 12 min, medium heat.
7. Continue Top layer - combine eggs, egg yolk, sugar and coconut milk in a bowl, stir until sugar dissolves.
8. Remove rice from steamer, fold thru remaining 1/2 of the mix coconut and steam for 8 to 10 min over medium-high heat until tender but not mushy.
9. Finished Bottom layer - remove rice from steamer (discard pandan), then fold in 30 g of the Bunga telang juice.
10. Finished top layer - stir eggs and pandan mixtures together, then strain to a fine sieve into a heatproof bowl. Set bowl over simmering water and stir with a spatula until custard coat a spoon like a light cream soup, about 20 to 25 min.
11. Uncover rice and lightly prick surface all over with a fork to help the top layer adhere to it. Strain the custard and gently ladle it over the rice. Cover with foil and steam for 1 hour at a very low heat to set the top layer slowly and smoothly.
12. Remove pan from steamer, and test the donees (a toothpick should emerge damp but clean)
13. Place pan on a rack, cover loosely and let its cool to room temperature.

2. Lor Mai Kai

Ingredients

MAKES : Approx 6
Aluminium foil tray with cover

250g of glutinous rice (soak and raise for at least 4 hrs)
300g of chicken breast or thighs, cut into small pc
1 pc of Chinese sausage - Slice thin (about 3mm)
50g of minced shallot
1 pc of Ginger about 20cm (use the juice)
Approx 250g water
6 pcs of Mushrooms, cut into 2 pcs (soak overnight)

Marinate chicken (at least 30 min)

1/3 tsp salt
1 tsp sugar
Pepper
1/2 tbsp light soya sauce
1tsp dark soya sauce
1/2 tsp sesame oil
1 tbsp Chinese win
1 tbsp corn flou

Sauce for Glutinous rice

1 Tbsp cooking oil
1/3 tsp salt
1 tsp sugar
Pepper
1/2 tbsp five spice powder
2 tbsp oyster sauce
1 tbsp light sauce
1/2 tbsp dark sauce

Steps

1. Heat wok and stir fry Chinese sausage until fragrant, set aside
2. Using the same wok and add cooking oil, minced shallot and fry until slightly brown
3. Add in glutinous rice and stir fry.
4. Add in glutinous rice sauce mixture
5. Add in 1/2 of the water and stir, add more dark sauce if colour too light
6. Mix well rice and sauce for about 10 min and transfer to a container and steam for 30 min
7. Use a clean wok and stir fry the marinated chicken for about 10 min

Arrange the:-
1. Chicken - x 2 pcs
2. Chinese sausage x 1 pc
3. Mushrooms x 2 pcs
4. Cooked glutinous rice and press down
5. Add a little of water and steam for 20 to 30 min

20/08/2026

Chiffon Cake - ATK

Chiffon cake recipe simplified by removing unnecessary steps and perfecting egg beating method.

TIME
1½ hours, plus 3 hours cooling
YIELD
Serves 10 to 12

Ingredients
5 large eggs, separated (see note)
1 teaspoon cream of tartar
1 ½ cups (10½ ounces/298 grams) sugar
1 ⅓ cups (5⅓ ounces/151 grams) cake flour
2 teaspoon baking powder
½ teaspoon salt
¾ cup water
½ cup vegetable oil
1 tablespoon vanilla extract