#kueh

Kuih Tapak Kuda has fast become a favourite Raya staple kuih on dessert tables every festive season. It's easy to make and tastes absolutely delightful. Kuih Tapak Kuda, or translated to as “hoof roll” because of its resemblance to a hoof, is essentially a rich sponge roll cake filled with chocolate ganache or a hazelnut spread (Yes, Nutella!). Think about a soft and decadent swiss roll sponge with a touch of hazelnut praline center. Last year, a home-based baker made waves with her version of the batik swiss rolls that truly harnessed the traditional elements of the Asian-Malay culture — the tapak kuda is the simpler version — but equally sedap. If you're a fan of swiss rolls in general, then Kuih Tapak Kuda will certaily meet your expectations of the perfect dessert to satisfy your sweet tooth. Let's get to it! This recipe uses KENWOOD Titanium Mixer. This delicious treat is part of our homemade series on kuihs where we teach you how to create these traditional mouthwatering desserts: Kuih Bingka Gula Melaka, Kuih Harum Manis, Kuih Permata, and Kuih Nagasari.

It’s 2021, and while we can’t wait to bid 2020 goodbye with a little too much enthusiasm, it has been the year where you, your oven and your kitchen grew that little bit closer. While you stayed home and missed the opportunity to travel the world, visit friends and families, and savour delicious baked goods from around the world, it sure didn’t dampen your make the best of the situation and become that skilful home baker you were always destined to be. So don’t go thinking: just how much flour did I go through this year? (The answer is: a lot) Instead, with the upcoming year full of quality time to spend with your kitchen again, think of what you loved to bake, what you want to make this year, and whether you have a community of people celebrating just the same recipes as you. Here are the top 5 recipes our readers just loved in 2020.

Sourdough Loaf

Ah, the good old classic. Sourdough is the ultimate form of bread making. It takes a lot of patience, planning in advance, and many attempts for the perfect loaf. But that also makes the result that much more satisfying for novice home bakers. What are you waiting for? Get started on a starter now!

Puteri Ayu Pandan

Working from home during those warm tropical afternoons definitely gets you restless and craving a yummy snack now and then. It’s no wonder this fragrant pandan-infused mini sponge cakes made the list! Easy to make, perfect for snacking, and a nostalgic favourite of Ramadan bazaar lovers.

Kuih Tapak Kuda

Chocolate-y, fluffy, and delicious. This all-time favourite Raya treat was a hit with our home bakers in 2020. It’s no wonder, when you can switch up the chocolate filling for hazelnut cream, coco

Who can resist Ondeh Ondeh? This Southeast Asian sweet treat has everything we love about dessert in this region – coconut, gula melaka, and it’s oh-so-soft and chewy! Today, we’ve got the ultimate Ondeh Ondeh recipe for you. This recipe is contributed by passionate homecook Hedy over at Share Food. Unlike original recipes which uses food colouring and glutinous rice flour and tapioca flour, home cook Hedy uses purple sweet potato to achieve natural colouring and gives the ondeh ondeh’s skin a firmer structure that makes the wrapping of gula melaka much easier! Hedy is a certified pastry chef and she believes that cooking is a life skill that everyone should have. You can check out her Instagram account #Chefanista where she shares her heirloom recipes! Read the full story here. But in the meantime, let’s make Ondeh Ondeh! Can't get enough of Ondeh Ondeh? Try our hugely popular Ondeh Ondeh Cookies recipe!

Kuih Talam Keladi (talam means tray and keladi means yam) is part of the talam family, where you will find two-layer kuihs steamed in trays. Not as commonly seen as the other kuehs, but it’s just as delicious! The top layer is made from coconut milk and rice flour, and the bottom layer is flavoured with pandan. Perfect for Sahur or for Buka Puasa, the recipe that we are sharing features a combination of taro and purple sweet potatoes, giving it natural sweetness without being too cloying! This delicious treat is part of our homemade series on kuihs where we teach you how to create these traditional mouthwatering desserts: Kuih Bingka Gula Melaka, Kuih Harum Manis, Kuih Tapak Kuda, Kuih Permata, and Kuih Nagasari.

The cake lapis, a musthave in the goodies spread during Aidilfitri celebrations, now comes in a variety of additions. Here we introduce the cempedak cake lapis where ripe cempedak flesh is blended into puree and mixed into the dough; a thin layer of which will then be arranged on top of every layer of cake during the baking process.

A Malay delicacy, the Bingka Gula Melaka is a soft, chewy and delicious traditional tapioca cake. With an inviting aroma of Gula Melaka and coconut milk, this treat is sure to be a family favourite. More importantly, this is an extremely easy dessert for home bakers to whip up. This delicious treat is part of our homemade series on kuihs where we teach you how to create these traditional mouthwatering desserts: Kuih Talam Keladi, Kuih Harum Manis, Kuih Tapak Kuda, Kuih Permata, and Kuih Nagasari.

A common sight at any Ramadan bazaar, these sweet mini pandan sponge cakes are made with fragrant pandan-infused batter. They are then steamed in moulds – similar to a bundt cake mould – with grated coconut pressed at the bottom. The final product? A fluffy little snow-capped sponge cake, bite-sized and perfect for snacking. The best part about this recipe is that it uses fresh ingredients, but it’s still easy to execute! This recipe makes 10 – 12 little cakes. This recipe uses the KENWOOD Titanium Mixer.

“Permata” literally translates to gemstone, this is a traditional Malay kuih that mimics the colour of a sapphire stone, which is achieved by using the extract of the butterfly pea flower. The combination of mango gives a bright burst of flavour and also marks the beginning of the fruit’s season that is also in conjunction with the Eid festival. This recipe makes 10 pieces of kuih. This recipe is made possible with a KENWOOD Titanium Mixer. This delicious treat is part of our homemade series on kuihs where we teach you how to create these traditional mouthwatering desserts: Kuih Bingka Gula Melaka, Kuih Harum Manis, Kuih Tapak Kuda, Kuih Permata, and Kuih Nagasari.

Also known as the Red Tortoise Cake in direct translation – these little tortoises are perfect with an afternoon tea. Ang Ku Kueh is a traditional Chinese snack with its origin from Fujian, China. These little kuehs are shaped to look like tortoise shells with the Chinese character “shou” or “longevity” imprinted in the centre, especially because tortoises are a Chinese symbol long associated with long life. Think about it - tortoises live for rather long, don't they! They are often used as temple offerings particularly during Hungry Ghost and Ching Ming Festivals. It is also presented as an auspicious gift during a baby’s full month celebration. A good kueh is soft and pleasantly chewy, with a smooth, slightly oiled, delicate skin made of glutinous rice flour. Fillings you can find inside range from traditional sweet mung bean - which is what we're making today - to peanut, yam and coconut! Making the mung bean filling is easy this time round, because of the Kenwood Handblender, a nifty little device that can help you mix the paste.