Marble Cheesecake ??????

This is adapted from Kraft's site, Classic Cheesecake.
Made it into a marble cheesecake rather than a plain one.

The outcome? So so la... I prefer Alex Goh's marble cheesecake.

Being an asian.. I like things to be soft and fluffy, so a dense cheesecake is just not for my tastebuds. If u like it dense, u'll like this one. It's ok..but not very nice, in my opinion. Maybe due to the density.

Rather easy to make and bake. My first uncracked cheesecake!



Ingredients: I used 2 6 inch foil pans. Smaller pans means shorter baking time.

150 gm digestive biscuit (finely crushed)
60 gm butter, melted

Mix the above ingredients and press onto base of pan.
Bake in 160C for 10 minutes. Leave to cool.

500gm cream cheese, room temperature
100gm sugar
1 tsp vanilla essence
2 eggs
1 heaped teaspoon quality cocoa powder
2 Tbsp boiling water

1. Cream the cream cheese until smooth.
2. Add in sugar and continue to beat for a minute.
3. Add in vanilla, mix well.
4. Put in eggs, one by one. Beating well after each addition. This is the cheese mixture
5. Mix cocoa powder with boiling water until smooth.
6. Put in 6 Tablespoons of cheese mixture into cocoa powder to make choc cheese mixture.
7. Put in 4 Tablespoons of cheese mixture into each prepared pan. Spread and level mixture
8. Spoon 2 Tablespoon of choc cheese mixture onto each cheese mixture. Drizzling it all over.
9. Top with remaining cheese mixture, trying to cover up the choc cheese mixture.
10. Lastly drizzle the remaining choc cheese mixture onto the 2nd cheese mixture layer.
11. Use a tooth pick or whatever with a pointy end to draw the mixture in whichever direction u like.
12. Bake in water bath, 160C 10 minutes, 140C for 30 minutes.
13. Leave to cool in closed oven for an hour.
14. Remove from oven and when completely cooled, chill in fridge for 4 hours or overnight before cutting.

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UFO Bun ????

Whenever I make breads from whatever overseas site, I always have to reduce the water content by 10-15%. If not the dough will not be pliable� very sticky and can�t be formed. Maybe it�s due to the type of bread flour or the humidity in Malaysia.. I dunno..but reducing the water a little bit sure make things better

The site shows that this bun has filling� but I can�t seem to find out what it is. So, I omitted it. Hub said, the topping itself is tasty enough, no need to add in filling. He likes it.. he likes it.. kekekeke


Bun (A)
160 gm bread flour
40 gm low protein flour
1 tsp yeast
� tsp salt
1 Tbsp milk powder
40gm sugar
30gm egg
90gm water (I used 80gm only, add in by the teaspoon if u can still handle it)
30gm butter

Topping: (B)
50gm egg
40gm sugar
1 drop vanilla essence
30gm low protein flour
� tsp baking powder
10gm ground almond
45gm melted butter

Method:
1. Mix everything in (A) together except butter. Knead until dough is smooth and stretchy. (took me half hour by hand, I don't have a bread machine). Knead in butter until well incorporated.
2. Cover and leave to proof until double in size.
3. Punch down dough and divide into 6 portions. Roll each portion into a ball and place on a piece of baking paper, about 5 inch diameter.
4. Let proof until double again.
5. For topping, melt butter and mix with ground almonds.
6. Beat eggs with sugar until sugar dissolves. Add in vanilla essence.
7. Sift flour with baking powder.
8. Combine (5), (6) and (7).
9. Chill until consistency turns thick.
10. When dough balls have doubled, pipe topping starting from the centre of dough, in spiral pattern until it almost covers the top of bun. When baked, the topping batter will later melt down the sides.
11. Bake in 200C preheated oven for 15 minutes.



(From what u can see of my buns, they are a bit burnt, I did 200C for 7 minutes, and they browned, so I quickly turned down to 170C for another 10 minutes, but yet.. **sigh** still brown, very brown. The next time around, I�ll go 180C for 15-20 minutes, it depends on your oven)





Source: http://www001.upp.so-net.ne.jp/e-pan/recipe/recipe.htm

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Strawberry Haw Flakes Layer Cake ?????????

The bun is still in the oven... not wanting to follow the sister's footsteps to be out early. The exact due date is tomorrow, doc's dateline to induce is 29th, coming monday. Keeping my fingers crossed that I need not be induced.. The pain is rather unbearable when being induced, I don't even have time to breathe. *sigh*

Ok, so, here's the last of the three layers cakes I made.

Out of the three cakes, and the favourite ratings are:
Horlicks: 35%
Kaya: 10%
Strawberry Haw flakes: 55%
This is just an approximate value of the responses I got.
Not that the kaya one is not tasty... it's just "favourite".
I personally like Horlicks best, then kaya then haw flakes being last.

I might be trying out Milo, Prunes, or even nutella in the future...

Here's the recipe for Strawberry Haw Flakes Layer Cake. I incorporated the strawberry jam because I wanted to have some pink layers in it. And being pink with no flavour is so.... fake to me. So, to be pink, there must be some justification to it.

Ingredients (A)
225gm butter
50gm sugar
5 medium eggs, grade C
170gm Strawberry jam (warmed to liquify it a bit)
170gm sweetened condensed milk (1/3 medium can)
150gm Marie biscuits (finely ground into powder form)
Few drops red colouring

Ingredients (B)
225gm butter
50gm sugar
5 medium eggs, grade C
340gm sweetened condensed milk (2/3 medium can)
150gm Marie biscuits (finely ground into powder form)
Haw flakes � as many as u want

Method:
Ingredients (A)
1. Beat sugar and butter until light and fluffy.
2. Add in eggs one by one. Beating well after each addition.
3. Mix in strawberry jam and condensed milk
4. Add marie biscuits crumbs to batter and mix well.
5. If colouring is added, add in last and mix well

Ingredients (B)
1. Beat sugar and butter until light and fluffy.
2. Add in eggs one by one. Beating well after each addition.
3. Mix in condensed milk
4. Add marie biscuits crumbs to batter and mix well.

Baking:
1. Preheat Oven in grill mode at 220C.
2. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven
3. Place one ladle of (A) in the hot pan.
4. Spread batter evenly. Tilt pan left and right to level batter.
5. Grill for 7 minutes or until cake layer turns golden.
6. Remove cake pan from oven and press cake layer to release air.
7. Put in a ladle of (B) and repeat step 4,5 and 6. Arrange haw flakes on top of layer (B) after step 4.
8. Continue baking cake layers alternating batter (A) and (B) until all batter is used up.




There are less layers this time, as I used more batter for each layer, adding in 3 more minutes to grill than the other cakes. And it looks better with more prominently visible layers. It's up to you to have as many layers and as thick as u want it to be.


Top layer haw flakes were hard after baking, so they cracked when I layed the knife on them. Keep the cake wrapped for 2-3 days and the hawflakes will turn soft again.


The earlier 2 Layer Cakes:
Horlicks Layer Cake
Kaya Layer Cake

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Kaya Layer Cake ??????

Kaya is coconut egg jam. Taste really good with bread, and taste good too when incorporated into this cake.

Ingredients (A)
225gm butter
160gm soft brown sugar
5 medium eggs, grade C
200gm Original flavour kaya (1 cup Gardenia Auntie Rosie kaya)
2 Tbsp milk powder
120gm cake flour/superfine

Ingredients (B)
225gm butter
160gm soft brown sugar
5 medium eggs, grade C
200gm Pandan flavour kaya (1 cup Gardenia Auntie Rosie pandan kaya)
2 Tbsp milk powder
120gm cake flour/superfine
1 tsp green colouring /pandan emulco

Method:
Ingredients (A)
1. Beat sugar and butter until light and fluffy.
2. Add in eggs one by one. Beating well after each addition.
3. Mix in kaya and milk powder.
4. Sift flour over batter and mix well.

Ingredients (B)
Same method as ingredients (A). Mix in colouring/emulco at the end.

Baking:
1. Preheat Oven in grill mode at 220C.
2. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven
3. Place one ladle of (A) in the hot pan.
4. Spread batter evenly. Tilt pan left and right to level batter.
5. Grill for 7 minutes or until cake layer turns golden.
6. Remove cake pan from oven and press cake layer to release air.
7. Put in a ladle of (B) and repeat step 4,5 and 6.
8. Continue baking cake layers alternating batter (A) and (B) until all batter is used up.


Previous Layer Cake: Horlicks Layer Cake
Next Layer Cake: Haw Flakes Strawberry Layer Cake

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Horlicks Layer Cake ???????

I'm going to post 3 layer cakes.... but am posting it one per week.
Made these as christmas gifts.

My ex colleague introduced me to Sarawak Layer cakes, or Kek Lapis Sarawak. I used to think only the Indonesians make layer cakes, I didn�t know that Sarawakians bake these too..and make it to be part of their culture.

The Sarawak version makes paterns with the cakes, to me it looks like their traditional woven cloth, pua kumbu. But I�m not going to go thru that (I�m lazy)� taste is what that matters. And I don�t like it to be a mixture of everything, Horlicks, kaya, peanut butter or whatever u can think of�. I prefer each cake to take on one flavour only.

The original Sarawak Layer cakes use 30 egg yolks in each cake, but I'm not going to do that. Luckily I found a recipe that uses 10 whole eggs *Phew*
Then I made other Layer cakes based on the 10 eggs recipe I found. This is a good site http://rozzan.blogspot.com/search/label/KEK-KEK%20LAPIS for kek lapis, but it's in Malay. Tried and tested recipes.

In Malaysia, the size of canned condensed milk is approximately 510gm each, so I adjusted the recipe to finish up one can of it. Lessened the sugar, added up the milk�

450gm butter
140gm sugar
10 medium eggs, grade C
510gm canned condensed milk
240gm superfine/cake flour
200gm Horlicks powder

1. Preheat oven on grill setting. (My oven has either 230C or 250C setting, so I used 230C)
2. Use a 9x9 inch square pan. Line bottom and grease sides. Heat up pan for step 8.
3. Beat sugar and butter until light and fluffy.
4. Add in eggs, one by one. Beating well after each addition.
5. Mix in condensed milk
6. Sift flour and Horlicks together.
7. Fold (6) into batter.
8. Spread a ladle of batter evenly onto hot pan.
9. Tilt pan left and right to level batter. Grill for 7 minutes or until golden.
10. Remove from oven and press cake layer to remove excess air. Spread another ladle of batter over the cooked layer, and repeat step 9.
11. Repeat step 10 until all batter is used up.

****
Pan needs to be heated up at step 2 for even distribution of batter. You can either heat up in the preheating oven or over a pot of hot water.

Switch off oven fan when u do this cake, if not, the bottom will burn at the end of the baking. If the fan cannot be turned off, like my oven, even on grill mode, bake this cake in a shallow water bath to prevent the base from over browning� I over browned at my first attempt.. the bottom was very brown and dry but after keeping the cake overnight in a tupperware, luckily the dry bottom moistened up. Not too bad, but doesn�t look nice.

Left : Layer Cake press , the one I used to press the layers.

Right: Flat bottomed whiskey glass, can be used as well

Next Layer Cake : Kaya Layer Cake, Haw Flakes Strawberry Layer Cake

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Banana Cake ????

Best made with pisang emas..




Ingredients (A)
300gm flour
1 � tsp sodium bicarbonate
200gm sugar

Ingredients (B)
3 eggs
300gm banana (pureed)
180ml vegetable oil
180ml buttermilk (or substitute with 180ml milk poured over 1 Tbsp lemon juice)

Method:
1. Sift flour and sodium bicarbonate.
2. Mix with sugar.
3. Mix (B) together.
4. Combine (A) and (B) to a smooth paste.
5. Pour batter into a 9X13 inch baking tray.
6. Bake at 170C for 45minutes to 1 hour.

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Chrysanthemum Jelly

I was dissapointed with the appearance of this jelly!!! Ugly dirty looking thing!

But, my colleagues comforted me saying that it's ok...... and they loved the taste and texture of it. Springy, with a slight crunch, and fragrantly chrysanthemum...

I might wanna change the solidifying agent to gelatine the next time I make it, so that it looks pretty... or konnyaku powder.... but the texture will not be the same. the greyish colour could be due to the water chestnut starch I used.. it looked greyish. Maybe different brands will yield different results. The pic of the brand I used is down below...

But still, it tasted cool and fresh... not matter how ugly it looks.


Ingredients
750ml water
25gm dried chrysanthemum flowers
100gm rock sugar
250ml water
115gm water chestnut powder
1 Tbsp chopped dried wolfberries (gei zhi)

Method
1. Boil 750ml of water in a pot, turn off heat and put in chrysanthemum flowers. Infuse for 15 minutes. Do not boil the flowers.
2. Strain chrysanthemum infusion.
3. Select a few infused flowers to collect the petals. Discard the yellow centres.
4. Mix 250ml water with water chestnut powder.
5. Boil 500ml of chrysanthemum infusion with sugar and chopped wolfberries. When sugar has dissolved and infusion is boiling, turn off fire. Put in flower petals.
6. Slowly pour (5) into (4), stirring clockwise until mixture thickens.
7. Pour onto a lightly greased pan and steam on high heat for 10 minutes and medium heat for another 10 minutes.
8. Cake will be ready when sit turns translucent
9. Chill in fridge until fully set before serving.

http://www.meishichina.com/Eat/Nosh/200808/45379.html

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Orange Raisin Pull Aparts ??????

The topping is very delicious!

This is taken from a Japanese site� Guessing the translation really makes my head scratch..but nevertheless, here�s my adaptation of it.
Whole process, almost 3 hours. Do this if u are not in a rush.

Ingredients
360gm Bread Flour or High Protein Flour
2 tsp Yeast
60gm sugar
1 tsp salt
1 Tbsp milk powder
1 large egg
40 ml orange juice
160ml water

40gm butter (room temperature)
120gm raisins

Topping:
40 gm finely chopped walnuts
50gm sugar
1/8 tsp cinnamon powder
Zest from 1 orange
40gm melted butter (not hot!)

Method:
1. Combine bread flour, sugar, yeast, salt and milk powder. Mix and make a well in the centre.
2. In a separate bowl, beat egg, add in water and orange juice.
3. Pour (2) into (1). Mix well. Knead for 10 minutes.
4. Put in butter and knead for another 8 minutes.
5. Put in raisins and knead for another 3 minutes.
6. Cover and proof until dough becomes double. (almost 1 hour)
7. Meanwhile chop walnuts, grate orange zest and mix both with sugar and cinnamon. Set aside.
8. Punch dough down and knead it for a while.
9. Rub some melted butter onto palms and take a small dollop of dough (as big as a small lime) and roll into a ball.
10. Dip ball into melted butter. Roll ball on palms.
11. Dip ball onto topping (7).
12. Put ball topping side up onto a 12 inch round baking tray, starting from the rim. Arrange dough balls nicely towards the centre.
13. Wait until dough doubles up again. (almost 1 hour)
14. Bake at 170C for 15 minutes and 160C for 10 minutes.

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Sandwich Dirt Cakes ???????

I made Dirt Pot Cakes for Lydia's 1st birthday party. And I made these again for my colleagues on Lydia's actual birthday. But in sandwich form... without any flowers or worms


The dirt pot cakes in paper cups on Lydia's birthday

With flowers and worms...

Sponge:
(A)110 gm flour
1/2 tsp baking powder
1/4 tsp salt
50gm sugar
5 egg yolks
50ml milk
50ml corn oil
1 tsp vanilla essence

B) 5 egg whites
1/4 tsp cream of tartar
100 gm sugar

1. Heat oven to 170C
2. Combine A to a smooth paste.
3. Beat egg whites until frothy.
4. Put in cream of tartar and beat until soft peaks, add in sugar and beat until stiff.
5. Fold in 1/4 of egg whites to A, when well combined, fold in another 1/4 egg whites, then the rest of it. Do with a quick hand.
6. Place batter onto a 10 X 10 inch lined baking pan and bake for 25 minutes.

Filling:
200ml non dairy topping, whipped (u'll get about 2 cups of icing)
1 can of fruit cocktail, drained and chopped.

Topping:
Crushed oreo cookies

Assembly:
1. Cut sponge into 2 slices.
2. Mix 2/3 of whipped topping with chopped fruits.
3. Spread filling onto the first layer, and top with another layer of sponge. Press well.
4. Spread remaining portion of whipped topping onto cake.
5. Sprinkle crushed oreo evenly onto cake.
6. Chill for at least 1 hour before cutting cake.

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Nutty Fruit Loaf ????

This is one very easy bread... no kneading!!! Just mix. (Discovered by accident)

Actually, I got this recipe from Culinary Concoctions by Peabody, and I found that the amount of stuff in the recipe will not produce the same results as the accidental bread she made (Well, hers was a well formed long loaf, mine was a batter type dough and she said she guesstimated the amounts, cos she was cleaning up the pantry, and she used up the ingredients in the pantry to make this loaf.) HeHe... sometimes, we do guesstimate our recipes too, right??? Same goes for my stir fry dishes, it is not accurate to the T... but a guesstimate. I didn't change her amount of liquids to flour, but just added up the amount of fruits and added in nuts... Very nutty and fruity in the end.

I baked this bread few times oredi before I posted this most recent bake.

1st stage ingredients:
1 sachet yeast
1/4 cup warm water
3/4 cup milk
2 eggs
3/4 cup sugar
1/2 tsp salt
2 cups bread flour
1/3 cup melted butter (80 gm)

1. Dissolve yeast in water. Add in milk and eggs. Mix well.
2. Put flour and sugar into a big bowl and make a well in the centre.
3. Pour in yeast solution. Give it a good stir, vigourously for about 2 minutes.
4. Pour in melted butter and mix. Leave to proof for 1 hour or until double in size.

It looks like a batter now, rather than a dough.

Next 2nd stage ingredients.......

2 cups dried fruit, soaked in 1 cup hot water for 1 hour(any type, I used golden raisins, currants, cranberries, apricots, apples, dark raisins) I soaked them while waiting for the batter to proof
1 cup nut & seeds (any, I used, pumpkin seed, walnut, almonds)
2 cups all purpose flour
Some butter and egg yolk.

1. When batter has doubled, add in soaked fruits, discarding extra liquid.
2. Mix nuts with flour.
3. Spoon (2) into the batter by the spoonsful and mix. Put in more (2) and mix until all is used up.
4. Grease baking pans with butter and spoon in dough until 40% full. Slightly less than half.
5. Leave to proof for another 1 hour or until double.
6. Brush top with butter, then with egg yolk.
7. Bake in preheated oven of 170C for 30-40 minutes

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Green Curry Chicken ????

Mum gave me some green chilies that she didn�t know what to do with them (they were given to her by a friend), so, I suddenly thought of making green curry. I had trouble looking for fresh basil here in Kuala Kangsar, the market peddlers told me there�s no fresh basil in the market, only at people�s houses� So I had to find a
substitute.

Few days later, I got the idea to use �daun kesum� instead, which is also another aromatic fresh herb easily found in Malaysia, especially in Kuala Kangsar where Laksa is the most popular local food here.

As far as I can remember, I�ve never eaten green curry before this, just saw many green curry in jars at hypermarkets

Green Curry Chicken Recipe

Ingredients
(A)3 shallots
2 cloves of garlic
2 cm ginger
2cm cube of belacan
2 lemon grass, bottom white parts only
8 green chilies
1 tsp ground black pepper
1 Tbsp coriander seeds

2 chicken whole legs (cut into chunks)
1 Russet Potato (cut into 12 pcs)

200ml coconut milk
1 tsp salt
1 tsp oil
2 cups of water

Handful of daun kesum (laksa leaves) , or u can use basil

Method
1. Blend (A) to a paste.
2. Heat wok and put in oil. Spoon out 2 Tbsp upper layer of coconut milk and fry until it turns to oil.
3. Put in blended paste and saut� until fragrant, for about 1-2 minutes.
4. Put in chicken and potato. Cook for another 2 minutes.
5. Pour in water and simmer on high fire until the potato is cooked and gravy thickens and greatly reduced.
6. Put in coconut milk and salt. When curry has come to a boil, put in daun kesum. Cook until daun kesum wilts.

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Candied Coconut - gula melaka ????

When I was in primary school, the canteen man sold candied coconut for 10sen a small pack.

Many years, I never came across this again.

Then, when I was in uni, I saw it in Petaling Street, wow , it�s turned into something pricey. Still bought it, cos I like it.

2 months after my daughter was born, I saw this again in SS2 pasar malam. And they don�t only have the regular white candied coconut, they even have a gula melaka version, which is palm sugar. This stall also sells candied ginger, lotus roots, and water chestnut.
And they are going for RM3.50 for small pack of 150gm. RM10 for 3 packs, but RM13.50 for 4 packs, weird way of marketing huh?? I bought 3 packs.

I saw in pwmf�s site on how to make candied coconut. But didn�t think that I�d make my own one day, cos it seemed too troublesome to remove the coconut flesh from the hard shell. Then I saw in Kuala Kangsar wet market�s coconut milk stall, there�s coconut flesh for sale. Yahooo!!! Bought 1 kg of it. I want to make it the night itself, substituting the white sugar that pwmf uses with gula melaka, adding in some pandan leaves for extra aroma. I was worried about the pot burning, but luckily it didn�t. Pwmf uses medium high heat until water evaporates, but I used low fire all the while� Scared ma!!!


Candied Coconut Recipe

1kg coconut flesh (without shell)
500 gm gula melaka (pounded or chopped)
Few blades of pandan leaves, shredded.

Trim coconut flesh to remove all brown skins, wash and slice into desired thickness,
Mix coconut flesh with pounded gula melaka, and let it bleed for a while.
Put everything into a heavy bottomed pot and cook until a thin layer of sugar powder coats the coconut.
Place coconut shreds onto a flat tray and let it cool down before putting it into an air tight container.

***
By using low heat all the time, it took me 1.5 hours, pot uncovered.

I find the amount of sugar a bit too much, as there were a lot of sugar dust on the bottom of the pot, so, the next time I�ll make this, I�ll just use 330gm. I used up the remaining sugar in the pot by making egg drop agar-agar.

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Vegetarian Stuffed Crust Pizza ????

I was given a large oval aubergine/eggplant/brinjal on my trip to the Camerons the week before. My vegetarian colleague had earlier asked me whether I know how to make pizza, and, it had been ages since I last made pizza. So, I�ll make pizza with this aubergine.

Vegetarian Stuffed Crust Pizza Recipe (for two 12 inch pizzas)
Crust (for 2 12 inch pizzas)

Ingredients:
3 � cups High Protein Flour
1 tsp salt
1 cup water
1 � tsp yeast
4 tbsp extra virgin olive oil

Dissolve yeast in water. Mix flour with salt. Pour in yeast mixture and olive oil. Knead until dough is no longer sticky. Leave to proof until double. Punch down and shape into pizza.
**
Well, I kept the dough overnight in the fridge after punching down (no shaping) because I wanted the pizza for lunch instead, and I�ll be waking up late.

Toppings (for 2 12 inch pizzas)

500 gm mozzarella cheese (some grated, some cut into strips)
1 cup tomato pasta sauce
1 red onion, sliced
1 green capsicum, sliced
1 yellow capsicum , sliced
1 big red tomato, sliced
1 big aubergine, sliced and pan fried with a bit of olive oil.
� cup button mushrooms, sliced
2 Tbsp Extra Virgin Olive oil
Salt
Pepper

Assembly.
1. Roll out dough, pulling the edges until it�s bigger than the pan.
2. Arrange mozzarella strips on the edges and wrap them up by folding in the edges. Place shaped dough into an oiled pan.

3. Spread 1 Tbsp olive oil onto dough surface evenly.

4. Spread 4 tbsp of pasta sauce onto dough.

5. Arrange toppings starting with the heaviest, aubergine, tomato, onions, capsicum and mushrooms.

6. Sprinkle salt and pepper over pizza. Bake in a preheated oven at 190C for 15 minutes or until the crust is slightly golden
7. Take out from oven and sprinkle on grated mozzarella. Bake for another 12 minutes or until the crust is golden and cheese all melted and golden.

8.Cut pizza while it�s still hot and enjoy the stringy cheese dripping from the sides of the pizza.

****
I made 1 for lunch, and baked another the next morning to bring to work.

****
Crust recipe and tips for baking adapted from annamariavolpi

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Barazek (Middle Eastern Pistachio Sesame Cookies)

My hubby's aunt brought these wonderful cookies back from Australia, and I fell in love with it.
And I found out that they were middle eastern cookies.



I found a recipe on the internet with pictures that matched what I ate because I saw many barazek pictures that didn't look like what I ate.



Ingredients
3 cups sesame seeds
1/2 cups honey

1 1/4 cup ghee (clarified butter)
2 large eggs
3/4 cup sugar
pinch of salt
2 cups flour
2 cups sugee (semolina)
1 tsp baking powder

1/2 cup chopped pistachios

Method:

Topping
Mix the sesame seeds and honey.

The dough
Cream ghee, eggs, sugar and salt.
Sift in flour, sugee and baking powder.
Mix well.

Assembly
1. Take 1/2 tbsp dough.


2. Drop dough onto chopped pistachios that has been placed on a flat plate.Lightly press dough onto pistachios.

3. With the dough sticking on the back of the spoon, drop the dough pistachio nut side up onto the sesame honey mixture.Lightly press the dough

4. Spoon out dough with generous amount of sesame sticking at the bottom.

5. Place dough sesame side up pistachio side down onto baking tray. Lightly press them flat.

6. Bake at 170C for 15 minutes

7. Cool on baking tray for 2 minutes before transfering to wire rack to fully cool down.

Yummy yummy!!

***

I made this for Chinese New Year. Hub's side of family loved this, my side who were not sesame fans... were just so so about this.

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