Browsing Category: "Confectionery"

Cheese Biscuits

Confectionery, Pastry March 15th, 2008

Cheese Biscuits

Chinese New Year was celebrated about 1 ½ months ago and there are two recipes for biscuits which I will be featuring here. One of the recipes is Cheese Biscuits – an all-time favourite of my wife. The Cheese Biscuits shown above were baked by my mother-in-law, one of the 10 types of biscuits she baked this year. Oh yes, my mother-in-law is good with baking.

These Cheese Biscuits have the usual cheesy taste – cheddar cheese to be exact. So, there is a little bit of saltiness and sweetness. Kids love them as well. The above Cheese Biscuits were came in a crescent moon shape. You can use any mould you want. Just be a little creative.

This is my mother-in-law’s recipe for Cheese Biscuits Read the rest of this entry »

Pineapple Jam for Pineapple Tarts

Confectionery, Pastry October 2nd, 2007

I finally got hold of my mother-in-law’s recipe for pineapple jam. This pineapple jam is used to make pineapple tarts. Prior to this, I have posted the recipe for the pastry for Pineapple Tart. I didn’t know that the recipe for pineapple jam is so easy…though it does take an amount of patience to stir the ingredients till the juice is reduced and the pineapple mixture becomes sticky. The good thing is that the jam can be stored in the fridge for a few months, which would allow you to make a couple of batches of pineapple tarts 🙂

This is the recipe for Pineapple Jam Read the rest of this entry »

Kuih Lapis

Confectionery, Pastry September 27th, 2007

kuih lapis

Kuih Lapis has got to rank probably one of my favourite cakes. Also known as Layered Cake, Kuih Lapis is said to have originated from Indonesia and it is quite a labourious cake to bake as it involves baking the cake layer by layer. The layer is usually paper thin and it can be quite fun peeling it off layer by layer to eat them. This cake is also quite sweet and it is best sliced thinly across the layers and consumed in small portions. Somehow, eating them in big slices does not give the kind of pleasure when you eat them in thin slices whilst admiring the layers.

My mother-in-law learnt this recipe from an Indonesian many years back and she bakes this cake annually. Though you might say that I am partial, I must say that her Kuih Lapis is the best I’ve eaten so far. Try out the recipe for Kuih Lapis here. It’s worth the work!

This is my mother-in-law’s recipe for Kuih Lapis Read the rest of this entry »

Pineapple Tart Pastry

Confectionery, Pastry May 17th, 2007


pineapple tarts

My mother-in-law bakes awesomely delicious pineapple tarts and that is one of the highlights whenever we go back home for Chinese New Year. Pineapple tarts take up lots of hours to make as there is the cooking of pineapple jam (which can take hours) and preparation of pastry followed by baking. Usually, my mother-in-law will make the pineappple jam in advance and keep it in the fridge until needed.


pineapple tart pastry 1

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