Kueh Bolu


My mother-in-law make Kueh Bolu every Chinese New Year, is a must have breakfast on the 1st day of Chinese New Year, but her recipe is not crispy on the outside at all. So many many years ago, I decided to attend a baking workshop on how to make Kueh Bolu. But the problem is in order to be crispy, I was told that I cannot reduce the amount of sugar, but the recipe was way too sweet for our liking. So after a few alteration, we finally stick to this recipe, though is still a bit sweet but is still crispy on the outside.

Cooking time is about 3 hours
Make about 174 pcs

Prepare the following few days in advance;
1. Dry the flour in pre heated oven at 100 degree for 30-40 mins – stir every 10min to remove the moisture in the flour. Leave to cool completely, sieve it and store it. 


2. Cook the coconut oil (by using this coconut oil, it not only gives a very nice aroma, it also helps your Kueh to last longer then using normal cooking oil)


Heng Guan Fresh Natural Coconut Milk 250g or cann coconut milk (do not use coconut cream)

Cut 3 pandan leaves into section and cook in high heat (keep stiring) till oil exuded and the coconut become light brown, cool and sieve.

THERMOMIX Method: stir/Varoma/30 mins

1. Do not wash the mould before or after use. Wipe with cloth only and air it.

2. If too little sugar, it will not crispy

3. If you using a new mould, be prepared to have the first few batches to be burnt or uneven color, do not worry, as the longer you use the mould the nicer the Kueh will be.

4.  DO NOT turn off the mixer until all the batter is used up, keep the mixer running at min or speed 1. 

10 big eggs (70gm each) and weigh to 640g net weight without shell
640g icing sugar
2 teaspoon Vanilla essence (optional)
450g plain flour

Get ready 4 bowls: 1 to weigh the flour, one to weigh the batter, one slightly bigger bowl for mixing the flour and batter and another bowl for putting utensils. A large baking tray with cooling rack

1. Pre-heat oven at 200 degree. When it is hot, pre-heat the mould till very, very hot.

2. in a electric mixer, use the whisk attachment and whisk the eggs and sugar till pale, thick, light and creamy (speed 0-6) (must beat for 30mins)

3. Add in vanilla essence and mix for 20 sec.  Reduce speed to 1


4.  Weigh 110g egg mixture and 34g plain flour in separate bowl, then pour into the 3rd bowl and use a metal spoon and stir well.


5. Do not turn off the mixer till all the egg mixture has finish

6. remove the hot mould from oven and place it on stove (small burner with small fire, this is to maintain the heat on the mould)

7. brush the mould with coconut oil and spoon about 1 tbsp egg mixture in mould (about 3/4 full because it will rise) and bake it at 190 degree for 7 mins or till golden brown


8. In the meantime, get ready your next batch of batter (step 4) you can mix it into your unfinished batter from the last batch together and mix well

9. remove the mould to stove again (small burner small fire) (this is to maintain the heat and for easy removal of the Kueh from the mould)


10. remove the kueh bolu with a toothpick and place on the cooling rack. leave to cool before storing

11. Repeat step 7 to 9 till egg mixture is all finish.

12. If after a few days and is not crispy any more, you can re-bake in the oven at 100 degree°C for 3-4 mins or heat up in the oven toaster so it will become crispy again.


PULUT INTI – Coconut Glutinous Rice – Gluten Free

Pulut Inti or Glutinous Rice With Sweet Coconut is a traditional malay dessert found in southeast asia – Malaysia, Indonesia and Singapore.  They are great snacks to be enjoyed over an afternoon tea or as a dessert.  The steamed glutinous rice is infused with coconut milk and served with grated coconut that’s been cooked with Palm sugar.  This is a very pretty and yummy dessert to serve when you are entertaining, and it is also gluten free!



600g glutinous rice – (soaked overnight or at least 6 hours), drained

2 pandan leaves – tie in a knot

40ml water

200ml coconut milk (I use Chef’s choice brand)

(B): mix well in a bowl

200ml coconut milk

1 1/2 teaspoon salt

1 tablespoon sugar


a few drops​ blue food colouring


454gms (1 pkt) ​Frozen Grated Coconut or fresh grated coconut

230g​ good quality Gula Melaka – cut into small pieces (or to taste)

2 pandan leaves

Method for the coconut:

1. Heat a non stick wok, put in the Gula Melaka and fry in low heat till melted

2. Add in the coconut and pandan leaves and fry till the coconut has fully absorb the Gula Melaka, taste and make sure it is sweet and damp before 3. turn off the fire and leave to cool

Note: if it is not sweet enough add more Gula Melaka, if is too dry add some coconut milk

Method for the rice:

1. Prepare the steamer on high heat
2. Put (A) into a 7 inch square tin and steam (use 1st tier) for 30 mins over high heat
3. When the time is up, remove the rice from the steamer, add (B) and mix well with a ladle, then make some holes and steam for another 15 mins (or until cooked and soft) 
4. take about 1/3 of the rice into another blow and add a few drops of blue colouring and mix.

5. Combine the white and blue rice together and mix.

To serve:

1. Spoon the rice into mini muffins tray (I use mini cup) use a spoon to press lightly

2. remove to a plate, scoop the coconut using a measuring spoon (1/2 tbsp) and make into a dome shape then put on top of the rice

3. repeat till all ingredients finished.

Nian Gao (Sticky Rice Cake) 年糕


Nian gao (年糕)literally mean Year Cake or Chinese New Year Cake. Is a traditional food in Chinese New Year. The pronunciation of Nian gao sounds like “year high (年高)which symbolizes a higher income, a higher position, the growth of children, and generally the promise of a better year.

300g sugar
300ml water
300g glutinous rice flour
1 teaspoon oil

1. Brush the steaming mould with oil
2. In a saucepan and using a hand whisk, melt half of the sugar till caramelizes and remove from heat (do not cook too long as it will become bitter)


3.Add in the remaining sugar and mix well
4. Add in the water very slowly and carefully and use the hand whisk and mix well, leave to cool slightly


5. Pour the syrup into the glutinous rice flour and mix well (the texture should be like yoghurt and not watery)

6. Add in the oil and mix well


7. Sift the batter into mould and steam for 1 hour over high heat

8. Leave to cool for 24 hours to let it set

Kueh Sarlat


It’s been a long long time since I last make this Kueh. I remember I used to make this Kueh for my mother-in-law when I still living in Singapore. It took many many fail and ugly looking Kueh to get this recipe right, so much so until my maid raise her white flag and ask me please stop making this Keuh, as she is so sick of eating this Kueh. Anyway, I did stop making this Keuh after I finally get it right the way I wanted it. 😊

Bottom layer:
300g glutinous rice – (soaked overnight or at least 6 hours), drained
2 pandan leaves – tie in a knot
120ml coconut milk (I use Chef’s choice brand)

(B): mix well in a bowl
100ml coconut milk
1 1/2 teaspoon salt
1 tablespoon sugar

Top layer:
4 eggs – beaten
130g sugar
300ml coconut milk
1 tablespoon plain flour
2 tablespoon corn flour
1 tablespoon pandan juice (grind pandan leaves, put them into a cloth bag, wet with some water and wring hard for the juice)
1/2 teaspoon pandan paste

1, Prepare the steamer on high heat and line a 7 inch square tin with aluminum foil at the base

2. Put (A) into the baking tray and steam (use 1st tier) for 30 mins over high heat


3. Put the plain flour, corn flour into a mixing bowl, add thick coconut milk into the flour gradually and stir with a hand whisk till combine


4. Add pandan juice and pandan paste and mix well


5. When the time is up, remove the rice from the steamer, add (B) and mix well with a ladle, then make some holes and steam for another 15 mins (or until cooked)


6. In a saucepan, using medium burner, LOW Heat cook the beaten eggs and sugar until sugar is dissolved and is light orange and a bit translucent (must use low heat otherwise the eggs will get cooked)


7. Pour flour mixture into the egg mixture, using a hand whisk, stirring over LOW heat continually until mixture is slightly thicken (about 3-5mins)


8. When the rice is done, remove the rice from the steamer, and reduce the heat to the lowest, using medium burner.

9. Discard the pandan leaves, fluff up rice and level the hot rice


10. Use a strainer and pour the kaya mixture over the rice


11. Before placing the baking tin in steamer (use 2nd tier). If it is still too hot, turn off the fire for awhile first. Using medium burner Steam over very, very low heat for 30mins or till cooked). (Must put on 2nd tier to reduce the amount of heat, otherwise, Kueh will be “wrinkled”. Wrap the cover with a big cloth to prevent water from dripping down into the Kueh)


12. When cooked, leave to cool completely

13. Place a piece of plastic on top the Kueh, then use a knife to cut through the plastic bag, this will ensure your knife free from the rice and Kueh.


阿嬷金瓜糕 PUMPKIN KUEH (Cooking On Stove Or With Thermomix)


My mother in law make this Kueh often while I’m stilling living in Singapore. As this is my husband’s favorite food, I ask her to teach me so I can make for him. But she doesn’t have a recipe, everything is “by feel”, over the past 11 years, I made this countless time but still can’t get it the right texture and taste, eventually I gave up, I stop making this for the past few years. Few months ago., I decided to pick it up again, after the third try, I finally got it right, and my husband says is 👍, and the taste is just nice to his liking. What a relieved! 😅

As you have notice I have 2 method of cooking listed below, using stove or Thermomix.  I am a lazy cook, so I did not use the Thermomix to steam the keuh as the the steamer cannot fit a 9 inch square tin, of course you can steam them in mini bowl/mould, or even half the portion.  As my husband only like the pan fried version so I have to stick to my mother in law’s way of doing it, as he always tell me “I do not like changes!!” 😀😀

30g Dried mushroom, soak then slice thinly
50g Dried shrimp​, soak for 10 mins, drain
200g Pork belly​, remove the skin then cut into small cubes
1 teaspoon garlic
1 tablespoon oil
700g Pumpkin​, cut into big cubes (buy 900g)

Flour mixture:
300ml cold Water​
350g Rice flour​
700g boiling hot water
600g mashed pumpkin

Seasoning A:
2 1/2 teaspoon Salt
2 teaspoon light soy sauce​
3/4 teaspoon pepper

Seasoning B:
1 1/2 teaspoon Salt
2 teaspoon light soy sauce​
1/2 teaspoon of Pepper​

Stove Method:-
1. in a pot, put in the pumpkin with 30ml of water and cook the pumpkin till is soften.

2. then blend or mash it, set aside and leave to cool.


3. heat oil in the wok, put in garlic and fry till fragrant, add in the pork, dried shrimps, mushrooms and seasoning A and fry till cooked.


4. in a heat proof mixing bowl, use a hand whisk and mix the rice flour and cold water till well mixed


5. Add in the boiling hot water and mix well


6. put in the mashed pumpkins, meat mixture and seasoning B and mix well


7. Prepare a 9 inch square baking tray and steamer on high heat

8. pour into the baking tray and steam for about 45 mins or till cooked


9. leave it to completely cool then cut into slices

10. To serve: you can eat it on its own or pan fry till with oil till golden.

Thermomix Method:
1. Put the pumpkin in TM bowl, add in 30ml of water, put on the cap, 100°C / 15 min / speed 1

2. When pumpkin is cooked and soft (if is not soft, continue to cook for a few more min)  blend the pumpkin in 30 sec / speed 5, remove the cover and leave to cool

3. Add 1 tablespoon of oil and the garlic into the TM bowl, 100°C / 1 min / spoon / reverse

4. Add in the pork, dried shrimp, mushroom and seasoning 100°C / 15 min / spoon / reverse

5. in a heat proof mixing bowl, use a hand whisk and mix the rice flour and cold water till well mixed

6. Add in the boiling hot water and mix well

7. put in the mashed pumpkins, meat mixture and seasoning B and mix well

8. Prepare a 9 inch square baking tray and steamer on high heat

9. pour into the baking tray and steam for about 45 mins or till cooked

10. leave it to completely cool then cut into slices

11. To serve: you can eat it on its own or pan fry with oil till golden.

芋头糕 Steamed Yam (Taro) Cake


I remembered the first time when I ate this 芋头糕, which was given to my mother in law from my 姨婆, I just love it. So I ask her to teach me. After a few attempt, I finally did it! 😃😃

400g yam, cut into small cubes
80g Dried shrimps, wash, drain dry and minced it
1 teaspoon mined garlic

240g Rice flour
300ml water
600ml boiling water

8 Inch tray

Seasoning A:
400ml water
1/4 teaspoon Five spice powder
1/2 teaspoon salt
1/4 teaspoon sugar
2 teaspoon light soy sauce
1/2 teaspoon pepper

Seasoning B:
1 teaspoon salt
1 teaspoon light soy sauce
2 teaspoon oil

1 red chili, deseed and diced
1 stalk Spring onion, diced

Lightly greased the baking tray with coking spray
Heat 2 tablespoon oil in a wok and fry the dried shrimp till fragrant, dish up set aside
Heat 1 teaspoon of oil and fry the garlic, add in half portion of the dried shrimp, yam and seasoning A and fry till well mix, reduce heat and cover the work and simmer till yam is soft
While waiting for the yam to cook, put the rice flour in a heat proof mixing bowl
Add in 300 ml water and seasoning B, use a hand whisk and mix well
Prepare your steamer
Add in 600ml of boiling water and mix well
Add in the cooked yam and mix well
Pour into the tray and steam on high heat for 45 mins
Remove and leave cool
Sprinkle the red chili, spring onion and the balance of the dried shrimp on top the yam. Serve

Note: you must boil the water on stove, do not use boiling water from kettle.

Kueh Bengka Ubi (Bake Tapioca Kueh)


This is another simple and yummy stir and bake dessert. Thanks Chris for sharing this recipe!
2 packet frozen grated cassava (about 1 kg)
400ml Chef’s Choice creamy coconut
270g sugar
2 eggs
2 tsp corn flour/ tapioca flour
1 tsp salt
1 tsp vanilla essence

1 tbsp butter, melted for brushing

1. Preheat oven 180
2. Line 7 inch square tin with baking paper and dust with plain flour or line bottom with banana leaf – lightly spray oil on shiny side
3. Mix all ingredients and pour I to tin
4. Bake at 60-70 min till top is lightly browned
5. Remove and brush the top with butter grill for 5-10 min till brown
6. Remove cake from oven. Leave on wire rack till slightly firm, 30-45 minutes.
7. Unmould and leave cake on wire rack till cold
8. Cut with an oiled knife.
9. Leftovers should be wrapped and refrigerated. Cut and rebake till thoroughly heated and soft, then serve hot or at room temperature.