Category : Kelly’s Kitchen

Baked Tapioca Cake (Kuih Bingka Ubi)

INGREDIENTS (make one 8 inches round pan):
1. 1kg shredded fresh tapioca
2. 400ml coconut cream
3. 135g sugar
4. 3 pandan leaves (tear thinly and tie into a knot)
5. 2 large eggs
6. 25g butter (melted)
OPTIONAL: banana leave to line the baking pan
1. In a pot, place the coconut cream, pandan leaves and sugar.
2. Simmer them over low heat, stirring occasionally to dissolve the sugar.
3. Set it aside to cool down to room temperature. Remove the pandan leaves.
4. When the coconut cream mixture cool down, add in grated tapioca, egg and butter. Mix well.
5. Pour them into a baking pan that is lined with banana leaves. If not using banana leaves, grease the baking pan with melted butter.
5. Preheat oven to 190 degree Celcius.
6. Bake for 1 hour and 30 minutes or when the top turn golden brown colour.
7. Remove from oven and let the cake cool down before cutting them.
8. Enjoy!

PHOTOS (for illustration only):

Melt the sugar in coconut cream over low heat.
This is how fine you should grate your tapioca
Place the tapioca mix into baking pan lined with banana leaves
When the top turn golden brown, remove from oven and let it cool down
Let it cool down before cutting. Inside should be slightly moist.

My Perfect Tiramisu

INGREDIENTS (makes 15 servings):
1. 40 tiramisu lady finger biscuit
2. 6 large egg yolk
3. 1/4 cup of sugar
4. 500g mascarpone cheese
5. 2 cups of cold heavy whipping cream
6. 1.5 cups of espresso cool down to room temperature (replace with fresh milk for kids version)
OPTIONAL: You can add some Bailey into the coffee mixture if you would like to.
7. Some unsweetened cocoa powder
1. First prepare the cream layer.
2. Place the egg yolk and sugar in a bowl and melt the sugar using the steam from a pot (see photo below) by stirring continuously for 10 minutes. With this, the eggs are slightly cooked so it is not raw.
TIPS: Do not let the bowl touch the boiling water or the egg yolk will be cooked.
3. Remove the egg yolk/sugar from the steam after 10minutes and set aside.
4. At this time, prepare the coffee and let it cool down.
5. By now, the egg yolk should be cool down already. Add in the mascarpone cheese and mix well until they are creamy.
6. Then place the whipping cream in a bowl and whipped till firm peak.
7. Add the whipped cream into the mascarpone cheese mixture. Mix well.
8. To assemble, place the lady’s finger into the coffee and then arrange them nicely at the bottom. Add a layer of mascarpone cheese mixture, drizzle some chocolate power on top, then add another layer of lady’s finger and top with more cream mixture. Lastly drizzle a layer of chocolate powder and keep in fridge overnight.
9. This recipe does not use raw eggs so it is good to keep for 5 days.
10. Serve cold.

Photos (for illustration only):

Place egg yolk and white sugar in a bowl
Place the bowl on top of boiling water but not touching them. Use the steam from the boiling water to warm the egg.
The egg yolk mixture is ready.
I am using mascarpone cream cheese from Carrefour. They are good!
Mix the egg yolk with mascarpone cheese until creamy.
This is the final look of the cream layer, after mixing in the whipped cream.
Assembled and ready to pop into fridge.


INGREDIENTS (Make 18 cookies):
1. 240g all purpose flour
2. 15g matcha powder
3. 170g unsalted butter, softened to room temperature
4. 70g icing sugar
5. a pinch of sea salt
6. 2 large egg yolk
1. In a mixing bowl, place the softened butter and beat using an electric mixer until smooth and creamy as shown in the picture below.
2. Add in the icing sugar and salt. Mix well.
3. Next add the egg yolk and mix until combined.
4. Sieve in the flour and matcha powder then blend until the dough is mixed evenly.
5. Separate the dough to two portions, then mould them into a rectangular cuboid shape.
6. Wrap the dough with cling film and place into the refrigerator for 2 hours or overnight.
7. When you are ready to make the cookies, take them out for about 10 minutes, then slice them into rectangular pieces as shown.
8. Preheat the oven at 175 degree Celcius and bake the cookies for 15 minutes or until the edge of the cookies turn slightly brownish.
9. Let the cookies cool down and they are good in airtight container for at least a week.
10. Enjoy!

PHOTOS (for illustration only):

Beat the butter until creamy
This is the matcha powder I use
The dough is ready to be moulded into shape and kept in fridge to develop its flavour.
It is done when the edges turn a little brownish

Basque Burnt Cheesecake

INGREDIENTS (make 9″ cheesecake):
1. 500g cream cheese, soften to room temperature
2. 150g sugar
3. 3 large eggs
4. 265ml heavy whipping cream
5. 1/2 tsp salt
6. 1/2 tsp vanilla extract
7. 24g plain flour
1. In a mixing bowl, mix the cream cheese and sugar together using an electric mixer until creamy.
2. Add the eggs and beat them until mix well.
3. Then add the heavy whipping cream, salt and vanilla extract. Beat well and the mixture will become quite runny at this point.
4. Sieve in the flour and use a hand whisk to mix the flour in.
5. As the batter is runny, it is hard to mix the flour and there will be some lumps. Use a spatula to remove the lumps.
6. Prepare the springform pan by placing baking paper in it. Cover the whole of springform pan with a piece of baking paper so that the batter does not leak out.
7. Place the springform pan into preheated oven at 200 degree Celcius for 60 minutes. Place them in the middle rack.
8. It is ready when the top is brown and centre is jiggly.
9. Remove from oven and let it cool down to room temperature.
10. Then, place the cheesecake in the fridge overnight to develop the flavour.
11. Enjoy it the next day 🙂

PHOTOS (for illustration only):

Mix the cream cheese with sugar until it is creamy as shown
Sieve flour in and mix using a hand whisk as the batter will be quite runny at this time
If there is still lumps of flour, use a spatula to remove them by pressing them to the sides of the mixing bowl.
The batter should be runny when it is ready.
Cover the springform pan with a piece of baking paper as much as you can to prevent the batter from leaking out.
When the top is nicely brown, it is done. Remove from oven and let it cool down to room temperature.

Homemade pork lard oil

INGREDIENTS (Make 500ml lard oil):
1. 500g pork fat
1. Cut the pork fat into small cubes (as shown in photo below).
2. Place the pork fat into a pan and pan fried them on low/medium heat.
3. The pork oil will slowly come out and when the pork fat turns brown and crispy as shown, remove the crispy lard and let the oil cool down a bit before placing them into a glass container.
4. When the oil cools down, place them in fridge. It will solidify but do not worry. Heat them up in the pan and it will turn back into pork lard oil.
TIPS: The crispy pork lard goes well in stir fry kuay tiao, Hokkien noodle or makes good topping for pork lard rice.

PHOTOS (for illustration only):

Only one ingredient required: pork fat
Cut the pork fat into little cubes
Pan fried the pork fat and the oil will come out slowly.
Once the lard turn crispy, remove them from the oil and let the oil cool down.

Easy guacamole

1. 2 ripe avocados (my favourite is Hass Avocado)
2. 1 tomato
3. 1 red onion
4. 1 tablespoon of lime juice
5. A pinch of salt and black pepper (to taste)
1. Cut the tomato and red onion into small pieces.
2. Use a fork to mashed the avocado.
3. In a mixing bowl, add the avocado, tomato, red onion, lime juice, salt and pepper.
4. Mix well and it’s done!
These are the ingredients used
My favourite is to eat them topped with bacon. Yummy!

Korean cheddar mochi bread

This Korean mochi bread is unlike usual bread. It is crispy on the outside and chewy inside. Easy to make too and does not need yeast, which means there is no need to wait for it to proof. Time saving! Great for quick and easy breakfast!
INGREDIENTS (make 12 mini bread):
1. 110g of glutinous rice flour
2. 15g of tapioca flour
3. 1/2 teaspoon of baking powder
4. 1/2 teaspoon of salt
5. 45g of frozen mozzarella cheese (soften to room temperature)
6. 1 egg
7. 35g melted butter
8. 60ml fresh milk
1. In a mixing bowl, add the glutinous rice flour, tapioca flour, baking powder, salt and mozzarella cheese. Mix well.
2. In another bowl, add egg, melted butter and milk. Whisk them until combine.
3. Combine everything in a mixing bowl and it should form a sticky dough (as shown in the photo below).
4. Divide the dough into 12 pieces and roll them into tiny ball. Place them on baking sheet.
5. Spray some water on the surface of the dough and bake for 25-30 minutes in oven preheated to 170 degree Celcius.
6. It is done if the tooth pick inserted comes out clean.
7. Remove from oven and let it cool down to room temperature.
8. Enjoy!

PHOTOS (for illustration purposes):

The dough will be sticky but still able to form shape.

Banana Chiffon Cake

INGREDIENTS (Make two 6″ chiffon cake):
Egg yolk batter:
1. 65g of fresh milk
2. 65g of oil (canola, corn or sunflower oil)
3. 200g mashed banana
4. 40g of sugar
5. 137g of all-purpose flour*
6. 23g of corn flour*
7. 1/3 teaspoon of salt
8. 7 egg yolks
* you can replace the all-purpose flour and corn flour with 160g cake flour
Egg white batter:
1. 7 egg whites
2. 80g sugar
1. Separate the egg white and yolk after removing them from fridge. Then set aside and let the eggs reach room temperature.
TIPS: Egg white and yolk separates easier when it is cold. Egg white beats better when it is at room temperature.
2. In a mixing bowl, add milk and oil. Mix them well until combine (as shown in photo below).
3. Then add in mashed banana and sugar. Mix well.
4. Next, sieve the all-purpose flour, corn flour and salt into the mixture.
5. Mix well and then add in egg yolks.
6. Combine them into a smooth batter as shown. Set aside.
7. In another mixing bowl, beat the egg whites until bubbly then add in sugar in two batches.
8. Continue beating them until medium peak (as shown in picture). The egg whites batter will stand at this point.
9. Add 1/3 of the egg white batter into the egg yolk batter. Mix to combine them using a spatula.
10. Then add in the rest of the egg white. Fold them until just combine. Do not overfold.
11. Pour the cake mixture into the chiffon cake pan, around 1/2 to 2/3 full.
TIPS: Do not oil the pan as the chiffon cake need to cling to the sides to allow it to rise.
12. Tap the chiffon cake pan on the table surface a few times to remove any bubble formed while pouring the batter into the pan.
13. Bake in oven preheated to 130 degree Celcius for 45 minutes. Then increase the temperature to 160 degree Celcius and bake for another 15 minutes.
14. To check if the cake is done, place a stick into the cake and if it comes out clean, it is done. If it is not, bake for a while more.
15. Invert the cake (as shown) for two hours or until it cools down.
16. Cut the cake only when it cools down completely.

PHOTOS (for illustration only):

My little helper mashing the banana up.
Mix the milk and oil until they are well combine.
The egg yolk batter texture before folding in the egg white batter.
Beat the egg white until medium peak as shown.
Place the cake batter into the pan, make sure it is only 1/2 to 2/3 full so that it will rise nicely and not break.
It is rising up nicely!
All done. Nice colour. Time to cool down , do remember to invert them.
Invert them like this and allow them to cool down for at least two hours. This is to prevent the cake from collapsing so that their texture will be spongy and airy.

Muar Otak (spicy fish cake)

I like my otak-otak pan fried rather than steam. How about you?
1. 300g spanish mackeral fish meat
2. 160ml coconut cream
3. 100ml water
1. 2 tablespoon of corn flour
2. 2 tablespoon of curry powder
3. 1 teaspoon of turmeric powder
4. 2 tablespoon blend chili paste (can be homemade or store bought)
5. 1 1/4 teaspoon of salt
6. 1 teaspoon of sugar
7. 1 1/2 teaspoon of minced garlic
8. 1 1/2 teaspoon of minced shallot
1. Remove the fish meat from the bone.
2. Set aside 100g of fish meat.
3. Then, add coconut cream and 200g of fish meat into a blender/food processor. Blend into a smooth paste (as shown in photo below).
4. Scrap the fish paste out into a mixing bowl. Add in all the seasonings. Mix well.
5. Add in the 100g of fish meat that you have set aside earlier.
6. Then add in 100ml of water. Mix into a paste.
7. If you are making it for the first time, to check the taste and texture, take a small spoonful and pan fried it. If the taste and texture suits you, it is done. If not, adjust the taste or add water to adjust the texture.
8. At this point, you can pack them into separate serving. Keep them in fridge if you will be eating them in 1-2 days. Otherwise packed into small servings and freeze them.
9. Enjoy it steamed or pan fried.

PHOTOS (for illustration only):

Blended fish with coconut cream.
Fish paste with all the seasonings and ready to be packed.

Super creamy homemade Milo ice-cream

INGREDIENTS (makes 1.5L ice-cream):
1. 2 1/2 cups of heavy whipping cream
2. 397 ml sweetened condensed milk (1 tin)
3. 1 1/2 cup of Milo powder
4. 1/2 teaspoon of vanilla extract
5. A pinch of salt
1. In a mixing bowl, add heavy whipping cream and beat until medium peak.
2. Add in sweetened condensed milk, Milo powder, vanilla extract and salt.
3. Fold them using a spatula until it is well combined.
4. Then pour them into a freezable container.
5. Freeze for 5 hours or more.
6. Enjoy!