Baked Cassava Cake (Kueh Bengka)

On my last trip to Malaysia, I made sure I had my fill of Nyonya kueh, something which is difficult to find here in Sydney. There are a few places that sell them e.g. Alice's Makan, but it can be pricey.

This is an easy to make recipe. I bought the frozen grated cassava from the local Asian store.

I modified the recipe:

40gm coconut oil (replace the butter)
100gm caster sugar
100gm soft brown sugar











Texture was a little soft, next time will have to reduce the amount of water. Using frozen cassava may also affect the texture. Must remember to use a smaller tray to get more height.

Wendy, thanks again for another great recipe.

Seri Muka - 2nd Attempt

I decided I wanted to make this kueh again after my dissatisfaction with my first attempt here. Not that the taste was bad the first time, but the top layer was not smooth and the bottom layer was too firm.

Malaysian Monday #9 - Pulut Tai Tai

I organised a BBQ/Potluck picnic with fellow Malaysians whom I met through Facebook. I made this Nyonya kueh for dessert. I didn't have time to make the kaya or coconut jam, so I just bought a jar of Glory's kaya from the Asian grocery store.

This is one of my Dad's favourite Nyonya kueh. I remember he would always buy a piece or two from this Nyonya kueh stall in PJ New Town many many years ago.

I am submitting this post as part of June 2012's Muhibbah Monday - organised by Test for Skewer, 3 Hungry Tummies and Just As Delish.

Assam Laksa and Desserts

My Mum is a fantastic cook. We love and enjoy Mum's cooking especially her Assam Laksa. This version of laksa is different to the more popular curry laksa. Assam Laksa is a sourish fish base stock served with rice spaghetti, garnished with pineapple, cucumber, mint leaves, spanish onions, chilli and prawn paste (hae koe).

Today, Mum cooked two different types of laksa - Assam and Thai Laksa. The latter has coconut milk and kaffir lime leaves added to the ingredients.

Note: Kevin - here's what you missed.

I made two different desserts for lunch - Pulut Tai Tai, a type of Nyonya kueh made with glutinous rice and coconut milk served with kaya (coconut jam).


The second dessert was Sticky Date Pudding with Caramel Sauce. You can find the recipe here.

Cooking Club #1

Today was the 1st cooking and makan (means 'eating' in Malay) session (hopefully there will be many more) at my house with two girlfriends, Joyce and Cindy. We cooked four different types of Malaysian food.

1st dish - Rojak

We used a store-bought sauce for the rojak, mixing it with pineapple, cucumbers, tau foo pok, green apples (granny smith), yau char koay, sesame seed and ground peanuts. Sengkuang (jicama) is not in season.



2nd dish - Fried Wantan Nori Rolls

Joyce and I came across the recipe on Little Corner of Mine's blog and thought it will be interesting to try it out. It is really delicious. The nori sheet adds flavour to what would be a normal fried wantan.

3rd dish - Char Kueh Kak (Turnip Cake)

A famous hawker dish, especially in pasar malam (night markets) back home in Malaysia. My mum helped us to make the kueh kak and Joyce 'char' the kueh kak with help from me (as her assistant).


4th dish (Dessert) - Pulut Inti

We made something sweet to finish off. Pulut Inti is a type of Nyonya kueh famous in Malaysia, made with glutinious rice and grated coconut. I cannot find bunga telang (blue pea/clitoria flower) here in Australia, so I used blue food colouring to achieve the blue coloured rice.


We had a great time cooking and sampling our hard work. We were 'stuffed' at the end of the day. We are already planning for the next session in a few months, after I 'work off' these additional calories. Thanks Joyce, Cindy and Aunty Rosie for a great session.