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	<title>Rasa Malaysia &#187; Flour</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<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>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>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>
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		<item>
		<title>Carrot Cake with Maple Cream Cheese Frosting</title>
		<link>http://rasamalaysia.com/carrot-cake-recipe/</link>
		<comments>http://rasamalaysia.com/carrot-cake-recipe/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 17:32:04 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=11146</guid>
		<description><![CDATA[One of my favorite root vegetables is carrot. I love carrot in my soups, drinks (carrot juice), so it&#8217;s no surprise that I love carrot cake, even though the idea of adding carrots to a cake is somewhat bizarre, but carrot cake is a good cake. My contributor Pick Yin at Life is Great is here to share her carrot cake recipe, topped with a rich and decadent maple cream cheese frosting. Just the name alone is mouthwatering enough. Check it out! Carrot cake…who knew I’d love it? When I first announced to Vijay that I’d make some soon, he asked “The white one or the black one?” – referring to the Chinese fried radish cake rather than this baked cake frosted with cream cheese. He knew I’m not that girl who’d put a root vegetable and a cake together and I’d sooner turn a bunch of carrots into a pot of soup before considering them in a healthy dessert&#8230; However, with more than a handful of friends professing themselves as carrot cake fans and Bee listing it as something she’d like to see featured here, it was imminent that I’d be baking one and eating some. There’s a first time for everything in life, so with not much reference or recommended recipes to fall on, I studied a few recipes and adapted what I thought were the best elements from each to come up with a carrot cake I really didn’t want to share. The base recipe is from no other than my favorite celebration cake lady. Deb’s cakes had never failed me. I wanted a smooth crumbed cake—no chunky bits of nuts or fruits in my cake, please—one that’s packed with flavor, yet moist and preferably melt in my mouth, along with an exceptional frosting. I was pleased...<br /><br /><div><img src="/images/homepage/carrot_cake_hp.jpg"/></div>]]></description>
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		<slash:comments>37</slash:comments>
		</item>
		<item>
		<title>Pajeon (Korean Scallion Pancake)</title>
		<link>http://rasamalaysia.com/pajeon-korean-scallion-pancake/</link>
		<comments>http://rasamalaysia.com/pajeon-korean-scallion-pancake/#comments</comments>
		<pubDate>Mon, 22 Aug 2011 19:04:36 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[30-Minute Meals]]></category>
		<category><![CDATA[Korean Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Asian Takeout]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Scallions]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8984</guid>
		<description><![CDATA[Are you one of those who love eating Korean food because of the many side dishes served? I love Korean food because of the banchan served along with rice and the main dish. Banchan are full of surprises and there are always something new to look forward t0: kimchi, stewed potato, Korean rice cake, spicy anchovy, Korean scallion pancake (pajeon), omelet, and more. Sometimes, I stuff myself eating the banchan so much that by the time the main entree comes, I am already full&#8230; In the Korean restaurant near my house, the ones that we often go to, pajeon or Korean scallion pancake is always served as a banchan. I love their pajeon because they are mini in shape, slightly orange in color because kimchi juice is added. I can&#8217;t get enough of the mouthwatering pajeon and often ask for more. This is my pajeon recipe, based on the ones I have at my favorite Korean restaurant. I also made a spicy soy-vinegar sauce to go with the pajeon. (Click Page 2 for the Pajeaon/Korean Scallion Pancake Recipe)<br /><br /><div><img src="/images/homepage/pajeon_hp.jpg"/></div>]]></description>
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		<slash:comments>32</slash:comments>
		</item>
		<item>
		<title>Sausage Rolls</title>
		<link>http://rasamalaysia.com/sausage-rolls/</link>
		<comments>http://rasamalaysia.com/sausage-rolls/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 07:36:36 +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[Sausage]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=10642</guid>
		<description><![CDATA[I have wanted to make sausage rolls for the longest time. I spotted the sausage rolls recipe on both Food-4Tots and also Christine&#8217;s Recipes and added it to my to-bake list&#8230;finally, I found the time to bake these goodies. This sausage roll is probably more Asian than western baking. If I am not mistaken, it&#8217;s probably a Cantonese creation. If you go to dim sum restaurants or Chinese bakery shops, you will most likely find them, though I have also seen them at Japanese bakery shops. In any case, sausage rolls are quite a treat as I love sausages. I followed the recipe on Food-4Tots but for the wrapping, I chose the easier method on Christine&#8217;s Recipe (please click on the link to see the step-by-step picture guide). The end result was these cute and gorgeous looking sausage rolls that I just couldn&#8217;t stop eating. (Click Page 2 for the Sausage Rolls Recipe)<br /><br /><div><img src="/images/homepage/sausage_rolls_hp.jpg"/></div>]]></description>
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		<slash:comments>51</slash:comments>
		</item>
		<item>
		<title>Mexican Coffee Bun (Rotiboy)</title>
		<link>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/</link>
		<comments>http://rasamalaysia.com/mexican-coffee-bun-rotiboy/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 01:26:35 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=9286</guid>
		<description><![CDATA[I have long heard about the legendary Mexican coffee bun or Rotiboy, a made-in-Malaysia bun with a crusty coffee topping and butter filling. The word &#8220;Mexican&#8221; might be misleading but this bun originated from a bakery in Bukit Mertajam, Penang, and now Mexican coffee bun is famous all over Asia, with many bakeries and copycat bakeries selling this popular Mexican coffee bun. I finally had a chance to taste this aromatic and wonderful bun when I was home in Penang earlier this year. For the Mexican coffee bun recipe, I turned to my contributor Siew Loon. Check it out and hope you get to try this bun soon.  Contributor: Ho Siew Loon Recently an old friend of mine who has migrated to Australia started a small Malaysian bakery called Papparoti selling coffee-flavoured buns which happens to be one of my daughter&#8217;s favorite. This has inspired me to revisit this Mexican coffee bun recipe and get to work. The aroma of this Mexican coffee bun bun is really tantalizing and makes you just want to eat it piping hot. Mexican Coffee Bun is a bun stuffed with butter and has a very crispy coffee pastry topping. It is made popular by this Malaysian bakery called Rotiboy and now this bun is commonly known as &#8220;Rotiboy&#8221; in Malaysia and throughout Asia. This coffee bun is also a very popular snack in Singapore, Indonesia, Thailand, and even Korea. Mexican coffee bun is best eaten when it&#8217;s just off the oven and fresh. The joy of baking this Mexican coffee bun or rotiboy is as fun as the joy of eating it hot and fresh. (Click Page 2 for Mexican Coffee Bun/Rotiboy Recipe)<br /><br /><div><img src="/images/homepage/mexican_coffee_buns_hp.jpg"/></div>]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Pineapple Bun (Polo Bun/菠蘿包)</title>
		<link>http://rasamalaysia.com/pineapple-bun-polo-bun/</link>
		<comments>http://rasamalaysia.com/pineapple-bun-polo-bun/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 16:27:55 +0000</pubDate>
		<dc:creator>Siew Loon</dc:creator>
				<category><![CDATA[Baking Recipes]]></category>
		<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Flour]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8610</guid>
		<description><![CDATA[If you have been to Chinatown and have tried authentic Cantonese dim sum, you will probably know pineapple buns (boroh bun). Regardless of its name, there is no pineapple in the bun—it&#8217;s a soft bun with a sweet and crusty topping, which is extremely tasty when it&#8217;s freshly baked. I love pineapple buns and that&#8217;s why I asked my contributor Siew Loon to share her pineapple buns recipe. If you love Asian-style pastry, buns, and bread, I am sure you will love this. Enjoy! Over the last few months, the craze about Asian breads and pastry has prompted me to try baking these delicacies such as pineapple buns, Hokkaido milk loaf, Castella, and the list goes on. One of my favorites is pineapple buns (or called buo luo bao/菠蘿包 in Cantonese) which is a popular bun in Hong Kong. This is a MUST EAT on my list whenever I visit Hong Kong. Pineapple bun is a combination of soft bun with a butter pastry topping. While enjoying the softness of the bun, we are also able to savor the sinfully fragrant butter pastry and this is really irresistible. And this pineapple bun is always great to be taken hot-off-the-oven so baking it yourself will allow you to pop the bun into the mouth as soon as it is out of the oven. It is best to go with a cup of green tea. After a lot of trials and errors, I have finally made it. I hope you will enjoy this pineapple bun recipe as much I do. (Click Page 2 for the Pineapple Bun Recipe)]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>Shrimp Fritters</title>
		<link>http://rasamalaysia.com/shrimp-fritters/</link>
		<comments>http://rasamalaysia.com/shrimp-fritters/#comments</comments>
		<pubDate>Sun, 05 Jun 2011 23:19:51 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Malaysian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=8501</guid>
		<description><![CDATA[When my eldest sister came to visit in mid April, we were reminiscing on our family recipes, especially all the dishes that our late mother used to prepare on a daily basis. My mother was an excellent and creative home cook. She fed us every day with 4 to 5 dishes. On our dining table, there were always soup, pork/chicken, seafood, tofu/eggs, and vegetables. Somehow, she managed to cook something new and never seemed to run out of ideas. Even though we came from a poor family, we ate well, extremely well&#8230;a revelation that I only realized much later in life. As we were talking, I remembered the shrimp fritters, or hee chee, that my mother used to make—doughy nuggets of little shrimp, bean sprouts and flour, fried to golden brown and served with her homemade garlic chili sauce. The thought of the shrimp fritters immediately made my mouth water. It&#8217;s a dish that I haven&#8217;t had for a long while, one recipe that my family is particularly fond of&#8230; So here it is, my mother&#8217;s simple yet delicious shrimp fritters recipe. It is very easy to make and takes only a few basic ingredients. I have made it again and again since my sister left, it is so good that my good friend&#8217;s little boy gave his thumb up after his first bite. Try it and I am sure you will enjoy this homey and nostalgic recipe from my late mother. Other delicious family recipes that you might like: Chili Crab Sweet and Sour Eggs (masak Belanda) Prawn Sambal (sambal udang) Stewed Pork Ribs Sesame Oil Chicken Braised Pork Belly in Soy Sauce (tau yew bak) Assam Prawn Fish Head Curry Squid Curry (gulai sotong) Stir-fry Pork with Cincaluk Chai Buey Sambal Stuffed Fish (Click Page 2 for the...]]></description>
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		<slash:comments>14</slash:comments>
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