Van Houten Chocolate cake, anyone? If you are looking for a tried and tested recipe for chocolate cake, you might want to try this out. This chocolate cake recipe is actually modified from the scroll cake recipe. Medium moist, light and buttery, it makes you want to have another piece once you’ve eaten one. Van Houten Cocoa Powder is used in this recipe. If you can’t find it, you might also want to try the Tudor brand. As for butter, we use Golden Churn brand. SCS butter is also a good substitute.
To prevent sticking, ensure that the baking pan is well greased with butter followed by dusting with flour. Cool the cake over a rack before storing.
Oh, in case you were wondering, the Van Houten Chocolate Cake is on the foreground. The other pieces of cakes are the famous Sarawak Layer Cake (Kuih Lapis Sarawak). Looks good, don’t they?
But for now, let me share with you the recipe for Van Houten Chocolate Cake :- Read the rest of this entry »
When I was in England, I enjoyed eating Shortbread cookies, which are really popular in the British Isles. After all, the most famous Shortbread cookies are probably from Scotland especially the Walker’s Shortbread Cookies brand with the red tartan-like design. I have always thought that Shortbreads are difficult to make or bake. Afterall, it tastes great and has a nice semi-crumbly texture. That was until I was introduced to the Shortbread cookies which my mother-in-law baked over Chinese New Year recently.
Being her creative self, my mother-in-law baked this cute little Shortbread cookies in horse-shoe design and they were irresistible. We brought back a tin when we came back to Kuala Lumpur. This shortbread recipe was obtained by my mother-in-law about 20 years back but she did not attempt the recipe until the recent Chinese New Year and we were all impressed. When she gave me the recipe, the first thing that ran through my mind was “Is that all there is?”. It is so simple that even a beginner should be able to bake this and impress everyone else. Once you know how to bake this, you shouldn’t be keen to buy them off the shelves anymore. So, are you ready to try and impress?
This is my mother-in-law’s recipe for Shortbread Cookies Read the rest of this entry »
Chinese New Year was celebrated about 1 Â½ months ago and there are two recipes for biscuits which I will be featuring here. One of the recipes is Cheese Biscuits â€“ 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 â€“ 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-lawâ€™s recipe for Cheese Biscuits Read the rest of this entry »
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 »