Roti Jala pictures (1 of 8)
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Roti Jala–means “net bread” literally–is another Malaysian delicacy that deserves special introduction on Rasa Malaysia. These lacy and net like pancakes/crepes are very popular during the Muslim fasting month of Ramadan, where vendors set up temporary stalls selling roti jala to go with various curries offered. Roti Jala is also very popular as an afternoon tea snack. For me, I can eat them anytime of the day as long as I have some curries to go with them. I have always wanted to make Roti Jala, but there is a problem, I didn’t have the mold. Recently I brought one back from home, together with the pie tee mold that I’d blogged about. I got to play with my new toy yesterday and dished out these fantabulous Roti Jala…(learn how to make roti jala with my YouTube video after the jump)
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I have been eating this simple but fulfilling crepe sucre for days as my afternoon snack. I got it from a cozy little creperie at the corner of my hotel.
Although not quite similar, crepe sucre reminds me of Malaysian roti canai with sugar…both are equally great snacks and perfect with coffee…
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I had gone completely bananas with this delicious banana bread. (Banana bread is also known as “banana cake” outside of the United States.)
I love the smell of baking, especially the smell of banana bread, so yesterday, I baked banana bread (banana cake). Previously, I baked banana nut muffins to perfume my house with the [...]
One thing I resolved to do better is learning how to bake, so when I was home this past trip, I managed to pick up a ton of baking essentials: cookie cutters, scale, baking thermometer, cake tester, scraping spoons, etc. (Things are a lot cheaper in Malaysia despite the weak dollars!).
Last weekend, I unwrapped all [...]
This is my lemon chiffon cake. I love the lemony essence and the pillowy soft texture of this chiffon cake.
Other than lemon flavor, I also love coffee and pandan (screwpine leaf) chiffon cake.
What kind of chiffon cake do you like?
(Chinese recipes, prepare authentic Chinese food now!)
This is the last of my red bean paste recipes.
Truth be told, I didn’t really have a recipe of my own so I referred to my Chinese cookbook “Yan Kit’s Classic Chinese Cookbook.” The recipe is pretty good, except one flaw. If you look at my pictures, you will [...]
This is my second creation using red bean paste. It’s still amazing to me that I made three completely different Chinese desserts using just a can of red bean paste…it’s such a versatile ingredient.
There are many different kinds of bao or steamed buns, but one of my absolute favorite is Tau Sar Bao (豆沙包). When [...]
My secret ingredient for this souffle egg white balls recipe is red bean paste. Red bean paste or 红豆沙 is widely used in Chinese cuisine and Japanese cuisine for many dessert dishes.
I must confess that I have never made these red bean paste souffle balls or 高力豆沙 at home. A classic Shanghainese dessert, I have [...]
