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Mini Malysian Cakes and Desserts

Mini Malysian Cakes and Desserts

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Mini Malysian Cakes and Desserts

129 pagine
40 minuti
Dec 25, 2012


Malaysia has some of the tastiest treats in Asia and with this cookbook they can all be yours. Malaysian Cakes & Desserts features easy recipes to make over 50 authentic and delicious sweets and treats that everyone will enjoy. Malaysian Cakes & Desserts contains recipes for basic essentials, cakes, slices, desserts, puddings, sweet broths, and more. Recipes include:
  • Bubur Ca Ca
  • Kuik Dadar
  • Onde-Onde
  • Wajik
  • Durian cake
  • Palm sugar rice cakes
  • Tapioca and coconut layered cake
  • Sweet mung bean fritters
  • And many more!
Also included are unit conversion tables, dual measurements, over 35 clear photos, and an overview of basic Malaysian recipes and ingredients. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
Dec 25, 2012

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Anteprima del libro

Mini Malysian Cakes and Desserts - Rohani Jelani

Published by Periplus Editions (HK) Ltd.

Copyright © 2003 Periplus Editions (HK) Ltd. All rights reserved.

Copyright © 2001 Periplus Editions (HK) Ltd.

All rights reserved.

The publisher wishes to thank the following for the use of their tableware: Chinoiserie, Aseana, Suria KLCC, page 60; Lotus Arte, Suria KLCC, pages 12, 20, 24, 28, 33, 43, 44, 51, 56 and 59 (plate); Ombak, Suria KLCC, pages 10, 16, 19, 54 and 59 (mat and napkins).

ISBN: 978-1-4629-1111-0 (ebook)

Printed in Singapore

15 14 13 12 11

10 9 8 7 6 5 4 3 2


Asia Pacific: Berkeley Books Pte Ltd,

61 Tai Seng Avenue, #02-12

Singapore 534167

Tel: (65) 6280 1330; Fax: (65) 6280 6290.

Indonesia: PT Java Books Indonesia,

Kawasan Industri Pulogadung

Jl. Rawa Gelam IV NO.9

Jakarta 13930, Indonesia

Tel: 62 (21) 46821088; Fax: 62 (21) 4610206.

Photography: Suan I. Lim

Food Styling: Christina Ong, Rohani Jelani, Suan I. Lim

Recipes Tester: Angie Ng

Design: Periplus Design Team


Cakes & Desserts

Rohani Jelani

This collection of over 30 delicious cakes and desserts highlights the tastiest sweet offerings of Malaysia's multi-ethnic community. Learn how to make classics such as Bubur Ca Ca (Sweet Potato Pudding), Kuih Dadar (Sweet Coconut-Filled Pancakes), Onde-Onde (Glutinous Rice Balls Stuffed with Palm Sugar) as well as more unusual sweets such as Wajik (Sticky Celebration Rice Cake) using these easy-to-follow homestyle recipes.


Singapore • Hong Kong • Indonesia

Basic Ingredients

Agar-agar is a tasteless dried seaweed widely used to thicken soups, sauces and desserts, as it sets without refrigeration. Commonly sold in small packets of fine, white powder, agar-agar is also available in the form of bars, strips and flakes. Powdered gelatine may be used as a substitute although it gives a slightly different texture.

Alkaline water, also known as lye water, is a dilute alkaline solution made from sodium or potassium carbonate that is added in small amounts to noodle, rice dumpling or cake recipes to give a sheen and springy texture to the starch. Small bottles of alkaline water are sold in grocery shops. If you cannot find it, replace with the same amount of baking soda solution (made from 1 part baking soda dissolved in 1 part water).

Banana leaves are used to wrap foods when steaming or grilling them. The moisture within the banana leaf lends texture and flavour to the food, but if you can't find fresh or frozen banana leaves, use aluminium foil. Before using them to wrap food, the leaves should be softened for easy folding, either by pouring boiling water over them in a tub and allowing them to steep for 1 to 2 minutes, or briefly heating them over a low flame.

Coconut cream and coconut milk are widely used in Asian desserts. While freshly pressed coconut milk has more flavour, coconut cream and milk are now available in cans and carton packets that are quick and convenient to use. Consistencies vary from brand to brand, so use your judgment and dilute with water as needed. Thick coconut milk is obtained from coconut cream by diluting by half with water; and thin coconut milk is half again as diluted as thick milk. If preferred, you can make your own from fresh coconuts. For fresh coconut cream, add ½ cup water to the grated flesh of 1 coconut, knead it a few times, then strain it with your fist or using a muslin cloth or cheesecloth. This yields about ½ cup of coconut cream. Thick coconut milk is obtained by adding 1 cup of water to the grated coconut flesh, which will yield about

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