年糕 Kuih Bakul

年糕 

Kuih Bakul

KL Liew Recipe from YouTube 

https://youtu.be/lh_x-pQ9ahs?si=XPNfFKOwnWwKcCec

Serving : 4 round 5" tins & 1 ensure tin

INGREDIENTS 

720g glutinous rice flour 

680g white sugar (don't reduce further; not too sweet)

2 tablespoons cooking oil

4-6 Pandan leaves 

900ml hot water

Banana leaves (adequate)

STEPS : 

1. Wash banana leaves. Soften with iron. Lay into the tins. 
2. Cook white sugar & Pandan leaves with medium fire until it melts and caramelizes. Do not use big fire to prevent sugar burn (will have irreversible chaoda taste)
3. Remove Pandan leaves. 
4. Sieve. Leave to cool completely. 
5. Add in flour mixture. 
6. Sieve before pouring into tins. 
7. Steam at medium - high fire for 2.5 hours. 
8. Keep in fridge latest by day 3 left at room temperature.

Air Fryer Oven Blueberry Jam Muffins

 Air Fryer Oven Blueberry Jam Muffins 

Recipe : from chatgpt

🫐 Soft & Moist Blueberry Muffins (Runny Jam Version – 9 cups)

🧁 Ingredients

Dry

1½ cups all-purpose flour (180g)

⅓ cup sugar (65g)

1½ tsp baking powder

¼ tsp salt

Wet

1 large egg

½ cup milk (120ml)

⅓ cup vegetable oil (80ml)

1 tsp vanilla

Blueberry

150g runny sweet blueberry jam

1 tbsp extra flour ⬅ very important

Optional: ¼ cup blueberries

🧁 Method

1️⃣ In a bowl, whisk: Flour, sugar, baking powder, salt

2️⃣ In another bowl, whisk: Egg, milk, oil, vanilla

3️⃣ Pour wet into dry

Mix gently until just combined

4️⃣ Mix jam with 1 tbsp flour, then fold into batter

(Swirling is okay — don’t fully mix)

5️⃣ Scoop into 9 muffin cups, fill ¾ full

🔥 Air Fryer (10L)

Preheat 160°C for 3 minutes

Bake: 160°C for 14–16 minutes

Check with toothpick: Moist crumbs = perfect

Wet batter = 2–3 more minutes

Cool 10 minutes before removing.

Why this works 💙

The extra flour:

absorbs excess liquid from runny jam

prevents wet, sticky centres

keeps muffins fluffy and tall

Your muffins will be: 

✔ moist but a little dense 

✔ blueberry-fragrant

✔ not overly sweet

Air Fryer Oven Choc Muffins

Air Fryer Oven 

Choc Muffins

Recipe : Chat GPT

Serving : 

Can yield 9 topline cupcakes when fill 2/3 cup with batter 

🧁 Ingredients

Dry

95 g all-purpose flour

22 g cocoa powder (unsweetened)

75 g sugar (I used 65 g)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

Wet

1 large egg (room temp)

90 ml buttermilk (or 90 ml milk + 1 tsp lemon juice, rest 5 min)

50 ml vegetable oil

60 ml hot water

1 tsp vanilla

🥄 Method (important for fluffy texture)

Preheat air fryer 160°C for 5 minutes

Whip the egg In a bowl, beat the egg with sugar for 1–2 minutes until pale and slightly thick.

This traps air → light crumb.

Add wet Whisk in oil, vanilla, then buttermilk.

Mix dry In another bowl, whisk flour, cocoa, baking powder, baking soda, salt.

Combine Add dry into wet. Mix gently until just smooth.

Add hot water Slowly pour in hot water and fold gently.

Batter will be thin — that’s correct for light texture.

Fill Line tray. Fill cups ⅔ full (not ¾ — prevents density).

Bake 160°C for 13–15 minutes

Do NOT overbake — toothpick should have moist crumbs.

Cool Let rest 10 minutes before removing.

🧁 Texture you will get

✔ Soft sponge

✔ Moist crumb

✔ Light, fluffy

✔ Not heavy

✔ Not dry

Not too sweet too, just nice. I added half cadburry choc on top, perfect. 

Poolish Milk Buns

 Poolish Milk Buns

波兰种

高筋粉 100克

水 100克

酵母 1克

主面团

高筋粉 330克

牛奶 145克左右

鸡蛋 1个

砂糖 65克

食盐 3克

奶粉 20克

酵母 3克

黄油 50克

Convert to 1.5 times

波兰种（1.5×）

高筋粉 150克

水 150克

酵母 1.5克

主面团（1.5×）

高筋粉 495克

牛奶 约218克

鸡蛋 1.5个（≈ 75克蛋液）

砂糖 97.5克

食盐 4.5克

奶粉 30克

酵母 4.5克

黄油 75克

Stuffed Mozzarella Cheese Chicken Meatballs

 Stuffed Mozzarella Cheese Chicken Meatballs

Recipe taken from ChatGPT

800 g minced chicken breast (half frozen) 

1 large egg

60 g cracker crumbs 

4 tbsp squeezed minced onion (I omitted) 

2–3 cloves garlic, grated

1 teaspoon dried parsely flake 

1/2 teaspoon dried basil flake

7-8g salt (original recipe calls for 9g: too salty) 

1/2 teaspoon mushroom powder 

½ tsp pepper

½ tsp paprika (optional)

1 tbsp oil

1. Mix all ingredients in mixer. 
2. Dice mozzarella cheese. 
3. Wrap cheese in meat to form balls. 
4. Coat thin layer flour. Dust off excess flour. 
5. Coat with egg wash.. 
6. Coat with cracker crumb. 
7. Freeze if never fry immediately. 

Chicken Meatballs for Carbonara Pasta

 Chicken Meatballs for Carbonara Pasta 

Serves 3–4

Ingredients

412 g minced chicken breast

35 g plain crackers, finely crushed

65 ml milk

41 g egg (≈ ¾ large egg, beaten)

1½ cheddar sandwich cheese slices (≈ 30 g), finely chopped

10 g olive oil (≈ 2 tsp)

1 small garlic clove (≈ 3 g), very finely minced or grated

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried parsley / Italian herbs

Method

1. Soak crackers
2. Mix crushed crackers with milk until soft and paste-like.
3. Prepare meatball mixture
4. In a bowl, combine minced chicken, soaked crackers, egg, chopped cheddar, olive oil, minced garlic, salt, pepper, and dried parsley.
5. Mix gently until combined. Avoid overmixing.
6. Shape meatballs
7. Roll mixture into small meatballs, about 18–20 g each.
8. Cook meatballs
9. Pan-fry: Heat a little oil in a pan on medium-low. Cook meatballs 6–7 minutes, turning gently until golden and cooked through.
10. OR Bake: Preheat oven to 190°C. Bake meatballs 14–16 minutes until cooked through.
11. Rest
12. Let meatballs rest for 2 minutes to redistribute juices.
13. Serve with carbonara
14. Toss cooked pasta with carbonara sauce off heat.
15. Add meatballs gently and mix.
16. Finish with extra grated cheese and black pepper if desired.

Notes 

• I used Jacob cream crackers
• According to ChatGpt this can be frozen 

Orange Thai Butter Cake

ORANGE THAI BUTTER ROYAL CAKE 

Serving: 8-inch square tin.

This version uses ONLY natural ingredients—no artificial orange paste, no colouring, no syrup.

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🍊 Orange Thai Royal Butter Cake (Natural Strong Orange Version)

Ingredients

A. For the Cake

Unsalted butter – 150 g (room temp, soft)

Fine sugar – 150 g

Eggs – 3 large

Cake flour – 150 g

Baking powder – 1 tsp

Salt – ⅛ tsp

Freshly reduced orange juice – 80 ml

Orange zest – 2 tbsp (from 2–3 oranges)

Vanilla – ½ tsp

Optional (natural booster): Orange marmalade – 1 tbsp

🍊 How to Make Strong Natural Orange Juice Concentrate

(Do this first)

1. Squeeze 120 ml fresh orange juice (from 2–3 oranges).

2. Pour into a small pot.

3. Simmer on low heat until it reduces to 80 ml.

4. Let cool completely before adding to the cake.

💡 This step intensifies the flavour without artificial ingredients.

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🍊 How to Infuse the Butter With Orange Aroma

This boosts fragrance dramatically.

1. Take 150 g butter (soft).

2. Add 1 tbsp of the zest into the butter.

3. Mix roughly.

4. Let it sit 15–30 minutes.

The citrus oils infuse into the fat → richer aroma.

(You will add the remaining 1 tbsp zest later.)

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🧡 Instructions

1. Prepare

1. Preheat oven to 160°C (fan) or 170°C (no fan).

2. Line and grease your 8-inch square tin.

3. Sift cake flour + baking powder + salt together.

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2. Creaming Step

1. Beat zest-infused butter + sugar for 5–7 minutes until pale and fluffy.

2. Add eggs one at a time, mixing well after each.

3. Add vanilla + the remaining 1 tbsp orange zest.

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3. Add Dry & Wet Ingredients

1. Add the flour mixture in 3 portions.

2. Alternate with the 80 ml concentrated orange juice.

3. If using it, add 1 tbsp orange marmalade during the wet addition.

⚠️ Mix gently. Do not overbeat or the cake will be dense

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4. Bake

1. Pour batter into the pan, level the top.

2. Bake 45–55 minutes or until toothpick comes out clean.

3. Let cool completely.

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⭐ Why This Version Tastes Extra Orangey (Naturally)

✔ 2 tbsp fresh zest → strongest natural citrus aroma

✔ Butter infusion → oils from zest spread through the whole cake

✔ Reduced orange juice → concentrated, deeper flavour

✔ Optional marmalade → natural peel oils + moisture

✔ No artificial colour or paste

This cake will taste bright, floral, and intensely orange even without syrup.