Kueh Bahulu/Bolu or mini Asian sponge cake have a thin crunchy exterior with a spongy center when eaten once it is out of the oven. It loses that crunchy exterior when you let it sit for a while, especially in our tropical environment.
Wednesday, 27 January 2016
Thursday, 21 January 2016
Wednesday, 13 January 2016
A new school term have started and these were baked and packed into my kids school lunch boxes for their break time. The cookie bar consists of a shortbread base, layered with jam and topped with an oat crumble. A big batch of this can be easily whipped up and they keep well in the fridge up to a week.
Wednesday, 6 January 2016
Hello 2016! I had a good Christmas and New Year break, spending time and feasting with family and friends. In nearly a month's time, it will be Chinese New Year! The festive mood does not seem to end. Let the celebrations and feasting continue!
Kueh Bangkit is my family's favorite Chinese new year cookie. It is crumbly, melts in your mouth releasing the coconut and pandan (screw pine) flavor. Last year, I made these cookies using dry fried tapioca flour. This year, I chose to dry fried sago flour instead. The texture is even more crumbly and melt in your mouth.