<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Rasa Malaysia &#187; Baking Recipes</title>
	<atom:link href="http://rasamalaysia.com/recipes/baking-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
	<lastBuildDate>Fri, 25 May 2012 03:53:16 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Matcha Roll (Green Tea Swiss Roll)</title>
		<link>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/</link>
		<comments>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/#comments</comments>
		<pubDate>Thu, 03 May 2012 05:38:57 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Japanese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Green Tea]]></category>
		<category><![CDATA[Red Beans]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=14848</guid>
		<description><![CDATA[After a long hiatus, my baking contributor Siew Loon is finally back in action. She baked us a nice Match Roll, or Green Tea Swiss Roll. Green Tea is widely used in Japanese cuisine, especially in desserts and baking. Get a cup of tea or coffee, sit back, and enjoy! Contributor: Ho Siew Loon I am finally back after a very long break. Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking. I love Japanese pastries and cakes and it is simply irresistible. It is just so perfect and delicate. One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan. After some trial and error, I finally get the Matcha Roll recipe that I love. And I wanted to share it with the readers on Rasa Malaysia. Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans). It is so soft and moist that the cake is gone the very moment you slice it for serving. (Click Page 2 for the Matcha Roll Recipe)<br /><br /><div><img src="/images/homepage/matcha_roll_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/matcha-roll-green-tea-swiss-roll/feed/</wfw:commentRss>
		<slash:comments>27</slash:comments>
		</item>
		<item>
		<title>Melting Moments Cookies</title>
		<link>http://rasamalaysia.com/melting-moments-cookies/</link>
		<comments>http://rasamalaysia.com/melting-moments-cookies/#comments</comments>
		<pubDate>Tue, 21 Feb 2012 17:00:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cake Flour]]></category>
		<category><![CDATA[Cookies]]></category>
		<category><![CDATA[Potato Starch]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13891</guid>
		<description><![CDATA[Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit. Just before going home for the holidays, I was thinking all sorts of festive cookies I used to have in Malaysia, particularly melt in your mouth cookies, eg. Butter cookies, Sugee cookies and Cornstarch cookies. So, I decided to whip up a small batch of my very own &#8216;Melting Moments&#8217; to satisfy my cravings. I did not get to share this wonderful and simple recipe as I was busy preparing to fly home. Now that I have a chance to, I must say my version of Melting Moments comes closest to just the way I like it. If you have not had a chance to savor these delicate treats that I am going on about, &#8216;Melting Moments&#8217; are aptly named for their buttery shortbread-like texture. Trust me, it really melts in your mouth as it titillates your every taste bud. After browsing variations of these delightful cookies over the net, I am inspired to get my &#8216;joy of baking&#8217; mood on. And with ingredients that are so easy to come across, it&#8217;s easily inspiring to bake some of my own best Melting Moments ever. For a velvety smooth and fluffy, crumbly cookie that is totally irresistible, the key ingredients are substituting cornstarch (cornflour) with potato starch for the light and fluffy texture, cake flour for a soft finishing touch and real butter for the wonderful flavor. Since this is an easy-to-bake recipe, perhaps it would make a great addition to an early Easter bake, an eggless Melting Moments! (Click Page 2 for the Melting Moments Cookies Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/02/melting_moments_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/melting-moments-cookies/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Peanut Cookies</title>
		<link>http://rasamalaysia.com/peanut-cookies/</link>
		<comments>http://rasamalaysia.com/peanut-cookies/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 19:32:38 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Chinese New Year]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Oil]]></category>
		<category><![CDATA[Peanuts]]></category>
		<category><![CDATA[Shortening]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=13132</guid>
		<description><![CDATA[Peanut cookies are one of my favorite Chinese New Year cookies. I grew up helping my aunt making hundreds of them. Shaping them into round balls, slightly flattened them with the cap of toothpaste to form the circle pattern on top of the cookies before brushing the top with an egg wash. Peanut cookies are crumbly and absolutely addictive. Once I start eating, I just can&#8217;t stop. Check out this peanut cookies recipe by my contributor Siew Loon. Don&#8217;t forget to scroll down and check out other festive baking recipes for Lunar New Year. Happy 2012 to all the readers! Time flies and with just a wink of an eye, 2011 has ended. Lunar New Year is just 3 weeks away and I am sure all of us are looking forward to eat lots of good food, gatherings with the loved ones and &#8220;ang pow&#8221; (red packets). I have managed to squeeze in some time during the long holidays to bake some of my favorite cookies, including peanut cookies. It is kind of addictive and once you pop one into your mouth you will definitely come back for more. Peanut cookie is a traditional Chinese New Year cookies. I remember my mom making them every year during for Lunar New Year. It is mainly made of peanuts and blended with oil and flour. Peanut cookies are obviously not a very healthy snack but they are too good. As it is for the Lunar New Year celebration, just indulge and enjoy them with a cup of Chinese tea. More Lunar New Year Baking Recipes: Pineapple Tarts Pineapple Cookies Cornflake Cookies Kuih Bahulu Kuih Bangkit Pineapple Rolls (Nastar) . (Click Page 2 for the Peanut Cookies Recipe)<br /><br /><div><img src="/images/homepage/peanut_cookies_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/peanut-cookies/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Moist Christmas Fruit Cake</title>
		<link>http://rasamalaysia.com/moist-christmas-fruit-cake/</link>
		<comments>http://rasamalaysia.com/moist-christmas-fruit-cake/#comments</comments>
		<pubDate>Thu, 08 Dec 2011 21:38:08 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Fruit]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12620</guid>
		<description><![CDATA[Want a moist fruit cake recipe? Check out this moist Christmas fruit cake recipe as the method calls for boiling the ingredients first before baking. A new method to try that guarantees a flavorful fruit cake that is sure to please.  Contributor: Ho Siew Loon It&#8217;s the time of year again&#8230;Christmas!!! Christmas has always been my favorite time of the year. It is a season where you can feel so much love in the air and the melodious Christmas tunes never fail to make me happy. It is also a season of eating and drinking!  Besides the Roast Turkey, having a really good fruit cake is also a must on my Christmas menu. This year I have managed to bake the fruit cake earlier then usual as I am preparing to pass them as gifts to my close friends. This is a must-try recipe from Catherine Lau which uses the boiling method. I have used this recipes for wedding cakes and Christmas baking and it has never failed to impress my friends and family. The big grin on their face is the best  Christmas gift for me. Fruit cake is a traditional British Christmas cake that is full of fruits and nuts and laced with alcohol, usually brandy.  This gives the fruit cake a subtle brandy flavor and a moist texture, plus it also allows the fruit cake to be stored fora long time. I always enjoy eating it with a glass of red wine or even a cup of espresso. (Click Page 2 for the Fruit Cake Recipe)<br /><br /><div><img src="/images/homepage/fruit_cake_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/moist-christmas-fruit-cake/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Spritz Cookies</title>
		<link>http://rasamalaysia.com/spritz-cookies/</link>
		<comments>http://rasamalaysia.com/spritz-cookies/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 17:57:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Sugar]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12748</guid>
		<description><![CDATA[I&#8217;ve been baking quite a bit lately, thanks to my new KitchenAid 7-Quart Stand Mixer (enter to win here) that my friend at KithenAid sent me. This past weekend, I baked a batch of spritz cookies using my favorite cookie recipe, and they were gone in no time. (Spritz cookies are basically butter cookies made with a cookie press.) These spritz cookies are beautiful, festive (with holiday-themed sprinkles), but more importantly, they are buttery, melt-in-your-mouth crumbly, and absolutely addictive. I got the original recipe from the packaging of a cookie cutter I bought in Malaysia and adapted the recipe to fit my taste. The recipe yields the BEST homemade cookies ever! To make the spritz cookies, I used a cookie press and chose the Christmas tree pattern. Everyone who has tasted these cookies can&#8217;t stop raving about them, some even told me to start selling these cookies! Try this spritz cookies recipe and I&#8217;m sure you&#8217;ll love them. Happy baking! (Click Page 2 for the Spritz Cookies Recipe)<br /><br /><div><img src="/images/homepage/christmas_cookies_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/spritz-cookies/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Kabocha Pumpkin Pie</title>
		<link>http://rasamalaysia.com/pumpkin-pie-recipe/</link>
		<comments>http://rasamalaysia.com/pumpkin-pie-recipe/#comments</comments>
		<pubDate>Tue, 22 Nov 2011 21:33:30 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Kabocha]]></category>
		<category><![CDATA[Pie]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12555</guid>
		<description><![CDATA[Are you still looking for last-minute recipes for Thanksgiving? Look no further as I have the PERFECT pumpkin pie recipe—with a nice Asian twist—made with kabocha squash, which is a Japanese variety of squash. The recipe came from my good friends Jared and Alice at Eat A Duck I Must. Team Eat A Duck shot the most beautiful pictures in my cookbook: the ingredients shots. They also created my cookbook promo video (including a cute blooper reel), which can be seen here. If you go to Eat A Duck I Must and browse their recipes, you will know that this pumpkin pie recipe is exactly what you need to impress your family and guest this Turkey Day. The kabocha squash is sweeter than a regular pumpkin so it yields a silkier, richer, and sinfully decadent taste. The end result is a pumpkin pie that tastes almost like a custard, even close to a creme brulee. It&#8217;s a staple at the Team Eat A Duck household and have won many praises as the best-ever pumpkin pie every Thanksgiving. Give their recipe a try this week and happy Thanksgiving! (Click Page 2 for the Kabocha Pumpkin Pie Recipe)<br /><br /><div><img src="/images/homepage/pumpkin_pie_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/pumpkin-pie-recipe/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Ham and Cheese Buns</title>
		<link>http://rasamalaysia.com/ham-and-cheese-buns/</link>
		<comments>http://rasamalaysia.com/ham-and-cheese-buns/#comments</comments>
		<pubDate>Sat, 05 Nov 2011 21:03:31 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Ham]]></category>
		<category><![CDATA[Sausage]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11920</guid>
		<description><![CDATA[Contributor: Ho Siew Loon I have always loved baking. One of my friends has asked me to bake something savoury for a change and  Bee gave me an idea of coming out with buns wrapped in different types of filling and toppings. I decided to combine two sinfully good ingredients—ham and cheese. It was quite challenging to bake these ham and cheese buns but at the same time I really enjoyed the process. Making buns using Overnight Sponge Dough Method from Alex Goh&#8217;s Baking Code actually gives the buns a very soft, cottony and fine texture which I really love. The bun is soft like a pillow that you can eat it on its own . I truly enjoy eating this ham and cheese bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. (Click Page 2 for the Ham and Cheese Buns Recipe)<br /><br /><div><img src="/images/homepage/ham_cheese_bun_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/ham-and-cheese-buns/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Red Bean Bun</title>
		<link>http://rasamalaysia.com/red-bean-bun/</link>
		<comments>http://rasamalaysia.com/red-bean-bun/#comments</comments>
		<pubDate>Wed, 26 Oct 2011 18:21:10 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Red Bean Paste]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12174</guid>
		<description><![CDATA[Contributor: Ho Siew Loon Baking has always been my cup of tea. And I would say that I love to bake breads and buns for my family and friends. With some leftover red bean paste in the refrigerator, I have decided to clear it up by making some of these beautiful red bean buns (or rolls). I am really happy  with how they turned out and within minutes they were all gone. They were delicious! Making buns using Overnight Sponge Dough Method from &#8220;Alex Goh&#8217;s Baking Code&#8221; actually gives the buns a very soft, springy and fine texture which I am really impressed. The bun is soft like a pillow that you can eat it on its own or with your favorite filling. I truly enjoy eating this bun especially when it is fresh from the oven. The lovely aroma that filled the house makes it difficult to resist. This red bean bun is definitely one of the best buns I have made so far. For the shape, I was inspired by Happy Home Baking. (Click Page 2 for the Red Bean Bun Recipe)<br /><br /><div><img src="/images/homepage/redbeanbun_hp.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/red-bean-bun/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Heavenly Eggless Tiramisu</title>
		<link>http://rasamalaysia.com/tiramisu-recipe/</link>
		<comments>http://rasamalaysia.com/tiramisu-recipe/#comments</comments>
		<pubDate>Fri, 21 Oct 2011 00:31:14 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Dessert Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Chocolate]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=12125</guid>
		<description><![CDATA[I&#8217;ve known Terri from Hunger Hunger for many years. We connected when both of us were featured in a local Malaysian newspaper. Once in a blue moon, Terri and I would exchange emails and I even made plans to visit her in her hometown, Kota Kinabalu in Malaysian-Borneo, but the plan never panned out. One thing is for sure, Hunger Hunger continues to whet my virtual appetite with Terri&#8217;s fabulous home-cooked meals, baking recipes, her local dining experiences and travel eats. Please visit Hunger Hunger and you will be hungry for sure as Terri tempts us with her mouthwatering content and food photography. Please don&#8217;t miss out her heavenly eggless tiramisu recipe below. I am honored and delighted to guest post on Rasa Malaysia, one of the top food blogs that inspired me to start my own blog 4 years ago. I don&#8217;t know if Bee remembers it, but I wrote to her asking for photography tips and was thrilled to my toes when she replied me. One of her tips, which I stick to, is to use white tableware and if you dine at my house and find that all my tableware are white, blame it on Bee! Bee and I agreed on a tiramisu post and I took quite a while to make different versions of tiramisu (green tea, green tea with choc and classic) because Italian mascarpone cheese (pronounced &#8220;mas-car-pon-nay,&#8221; not &#8220;mas-car-pon&#8221;) is flown in only once a week by a wholesaler and the hotels get the first pick. I&#8217;ve found that only Italian mascarpone—creamy-white, less dense but silkier than clotted cream with a milky flavor that reminds me of good buffalo mozzarella—makes the best tiramisu. Tiramisu is one of the easiest desserts to make. There&#8217;s no baking (unless like me, you make your own sponge fingers...<br /><br /><div><img src="/images/homepage/tiramisu_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/tiramisu-recipe/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Chocolate Cake</title>
		<link>http://rasamalaysia.com/chocolate-cake/</link>
		<comments>http://rasamalaysia.com/chocolate-cake/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 16:11:52 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Milk]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11854</guid>
		<description><![CDATA[Contributor: Ho Siew Loon Since young, I have always been a chocolate lover and eating chocolate always make me feel happy. Chocolate Cake is of course one of my favorites but I have been putting off the idea of baking it as it can get quite messy at times. I came across the lovely chocolate cake on Little Teochew and decided to put my hands into baking it. Chocolate cake is a very rich cake. To get a good chocolate cake you must use very good quality chocolate. I used Valrhona Equatoriale 55% as suggested by Little Teochew and the cake turned out heavenly. The taste is just so perfect, you get the texture of a moist chocolate cake and not too sweet.  Give this chocolate cake recipe a try over the weekend and you will definitely get lots of gleeful smiles from your loved ones. (Click on Page 2 for the Chocolate Cake Recipe)<br /><br /><div><img src="/images/homepage/choccake_slide.jpg"/></div>]]></description>
		<wfw:commentRss>http://rasamalaysia.com/chocolate-cake/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
	</channel>
</rss>

