How to Make Kanom Krok – Thai Coconut Cakes

I had never eaten kanom krok (aka Thai coconut cakes or Thai coconut custard) when I attempted to make it during a recent Live Asian Kitchen broadcast. Without a frame of reference as to how it should taste, I found both the recipe I used and the final outcome somewhat perplexing. First of all, it produced a gooey topping that had no chance of » Read More

How to Make Sweet Potato Dumplings with Red Bean Paste Filling

  These sweet potato dumplings are pretty easy to make; you can used ready-to-use red bean paste (in cans or packs at your local Asian grocery store), though in this Live Asian Kitchen, I used the homemade red bean paste I’d made a couple of weeks earlier. Other popular filling options include lotus seed paste or mung bean paste. The » Read More

How to Make Shanghai-Style Pancakes

I remember Shanghai red bean paste-filled pancakes being a staple on the sweets trolley at yum cha back in the day, but I have to admit that I haven’t really seen them around in recent years. The good news is that they’re actually pretty easy to make, and apart from red bean paste, all you really need are flour and eggs, and oil for frying. I used » Read More

How to Make Durian Fritters (Jemput-Jemput Durian)

I belong to that demographic of Malaysians who turn up our noses at our Singaporean neighbours’ sad attempts to use durian in edgy ways, such as in a pizza, hot pot (ie. steamboat) or chee cheong fun (rice noodle rolls). It seems like a bit of a waste of good durian, which I prefer to eat straight and unencumbered by ingredients that effectively » Read More

How to Make Harm Chim Peng (Savoury Doughnuts) w/Red Bean Filling

If at first you don’t succeed, try, try again… Harm Chim Peng (I’ve spelled the dish the way it’s pronounced in Cantonese; I don’t know of a standard spelling for it), is a type of savoury doughnut sold at street stalls back in Malaysia, and it comes in a number of different varieties - plain, spiralled, filled with sticky rice, etc. My favourite » Read More

How to Make Red Bean Paste

Red bean paste filling is popularly used in Chinese snacks, from steamed buns to mooncakes; here are some examples of what I’ve been using my most recent batch in, with recipes to follow in my upcoming posts - You can buy canned red bean paste filling at Asian grocery stores, but I like the idea of making my own when I can; it’s » Read More

How to Make An Easy Nut-Free Carrot Cake

I rarely bake because I’m not much of a cake eater, but I have on occasion had to use up some leftover carrots, in which case my go-to option is to bake it into a carrot cake.  This recipe was originally sourced from the Thermomix recipe community, but I’ve made so many adjustments that it bears no resemblance to the original. I find Western » Read More

How to Make Crispy Sengkuang (Yam Bean) Fritters

  I’d be lying if I said I’d always wanted to learn how to make crispy yam bean (aka sengkuang aka jicama) fritters; they look vaguely familiar but I’m not even sure if I’ve ever eaten them. It so happened I had some yam bean dying a slow death in my pantry when I came across the recipe in the Nyonya Kuih Passions cookbook by Andrew » Read More

How to Make Nyonya Soon Kuih aka Chai Kueh

This is a more recent recipe for Soon Kuih or Chai Kueh that I used during one of my Live Asian Kitchen broadcasts on Twitch. I was much happier with the texture of the skin, which was softer and less rubbery, hence why I'm posting it here. (BTW kuih and kueh are the same word in Malay; they can be used interchangeably, though kuih is a more » Read More

How to Make Vegan Tropical Ice Popsicles

Vegan Tropical Ice Popsicles - A super easy recipe that even kids can attempt; I’m using coconut cream (although in the video I only had coconut milk) and natural plant extract food colouring courtesy of My Blue Tea. Watch the video here >> Vegan Ice Popsicles INGREDIENTS: 400ml coconut cream ⅓ cup shredded coconut 5-6 TBSP » Read More