Cooked Glutinous Rice Flour aka Gao Fen (糕粉)



Gao Fen or cooked glutinous rice flour is a very important ingredient in Chinese pastry recipes.. It was used in many Chinese cakes or pastry that have sticky or gluey, interior fillings. In addition, it was also  used as some form of flour to prevent sticking during the preparation of Chinese biscuits.. I have been exposed to this unique ingredient since very young as my late parents used this in the preparation of traditional Chinese delicacies.


Cooked glutinous rice flour can be used for the preparation of: Snow skin Moon cake (冰皮榴莲月饼)


Sugar Puff, Sun Biscuit And Pong Piah (太阳饼, 碰饼)


Old School Of Moon cake With A New Look–Orange Snow Cake (橘皮云片雪花糕)


Winter Melon Puff or Wife Biscuit or Sweet Heart Cake (老婆饼)


Chinese Horseshoe Biscuits, Ma Ti Su, Beh Teh Soh, Heong Paeng (马蹄酥, 香饼)


Re-Creating My Homesick Snack–Citrus Zested Kite Moon cake (风吹饼,风筝饼, 烘吹饼)


This item can be easily obtained from the bakery shop in Asian countries and it is cheap and economical. However, most overseas bakery shop did not carry such item especially in USA, UK or Australia etc.. Last year, readers have a difficulty to obtain this item for the preparation of snow skin moon cake and that sparks my desire to share this recipe with readers..


This is not the best batch of Gao Fen and the stickiness definitely cannot be compared with the store bought. However, I have tested the homemade Gao Fen for the preparation of snow skin moon cake, it did work satisfactorily. For local readers where you have assess to store bought Gao Fen, I will advise you to buy from the stores. For those overseas readers, I hope that this recipe will help you  to curb your cravings of snow skin moon cakes and other Chinese pastries or biscuits.




  • 100% raw glutinous rice flour
  • 10% plain flour (optional)

* Please take note that it is the ratio and you can use any quantity of glutinous rice flour you desired. For example, if you used 500 grams of glutinous rice flour, you will need to add 50 grams of plain flour .



PicMonkey Collage1

  • Sift the glutinous rice flour and plain flour into a steamer tray. Make some holes in the middle. Cover the tray with clingy wrap. Steamed at high heat for about 45 minutes until cooked. Sift the  cooked flour again and stored in a dry containers when completely cooled.


  • Cooked glutinous rice flour will show some lumps and smell different from the raw glutinous rice flour. It is not that floury and smooth to touch. It can be slightly sandy and once it touches water, it will become sticky.


Once again, homemade Gao Fen is not as ideal as store bought Gao Fen, prepared this only when you have no other choices. At least it will still help other readers who totally do not have assess such ingredients. More moon cake ingredients will be lined out soon. Bookmark this recipe just in case you may need it one day.


Hope you like the post today. Cheers and have a nice day.




Homemade Red Bean Paste (家居自制红豆沙馅)



Moon cake festival is 3 months away and I believed it is time for me to share recipes of moon cake fillings.. To start of, I will share the basic recipe of red bean paste which can be used not only in moon cake but also as fillings for steamed buns etc..


If I tell you homemade red bean paste is healthy, I think i am telling you a lie and it can classified as healthy if and only if you do not compared with those sold in the counter.. In order to get what it looked like those that was sold in the counter, you will need to have quite a high fat content.. Lots of oil is needed to make it smooth as silk .. As for the sweetness, you do have the ability to adjust.


However, there seems to be still something lacking when compared homemade red bean paste with store bought red bean paste. One is the flavour. While the flavour is very rich with red bean aroma  but it is slightly different than those sold in the stores.. Most will believe something has been  added to the store red bean paste and none seems to know what it is ..


Another is the colour of the red bean paste. Traditional red bean paste are very dark until the shade of black.. But it seems it is not possible to attain that shade of black with normal red beans.. It puzzled me too as the childhood red bean paste is black rather than red… I do hope some readers can shed some light with me.. Is there any possibility that the black bean was used instead of red beans.. May be I will try again in the next attempt.


All quantities listed here are for your reference and it very much depends on  your personal taste buds. What I am sharing is more of a method of preparation. As for sugar and oil, you will need to gradually add until it suits your taste bud.


I have also use the homemade red bean paste to prepare some flower buns and also moon cake.. I am happy that it works well on both bakes. For the flower buns, it taste just nice with a dough but for the moon cake, it is still slightly sweeter though definitely not as sweet as what is sold commercially.




  • 500 grams of red beans
  • 200 grams of brown sugar
  • 4 tablespoons of maltose
  • 4 tablespoons of glutinous rice flour (optional)
  • 250 grams of lard or peanut oil

* As for oil and sugar, it is advisable that you add gradually along the preparation. You may need more or less depending on your desired texture and smoothness.



PicMonkey Collage1

  • Clean the red bean and put about 1 litre of water together with the washed red bean in a pressure cooker. Pressure cook the red bean for 30 minutes or until the red bean is soft. Drain away the additional water if any. Transfer the cooked red bean to a food processor, blend until as fine as you can. You may took a while to blend the cooked red bean as it can be rather sticky, therefore, pause and stir is required.  Add the brown sugar, maltose and 50 grams of lard or peanut oil and continue to blend until as smooth as possible.  Additions of this will facilitate the blending.  (Remember you can gradually add the brown sugar until your desired sweetness).

PicMonkey Collage2

  • In  a wok, heat up the remaining lard or peanut oil, add the blended red bean paste, followed by the glutinous rice flour. Stir fry under medium heat until aroma start to emit, sugar melted and the oil is well mixed with the red bean paste. Take some to taste if this is your desired sweetness and texture, otherwise, adjust by adding more oil and sugar now.  Once done, cooled completely before store in an air tight container in the refrigerator.



For me, it is a good attempt though I have wished that the sugar and fats are much less than stated in the recipe. I did try but it is not tasty and smooth at all. Therefore, I hate to say that delicious homemade red bean paste may not be the healthiest. However, it is still much healthier than those sold in the store as no preservatives were added, less sugar can be used and most important of all, you know what is inside the red bean paste.


Hope you like the post today. Cheers and have a nice day.



Kung Pao Chicken aka Gong Bao Ji Ding (宫保鸡丁)



Gongbaojiding or Kung Pao Chicken (宫保鸡丁 或 宫爆鸡丁) is another famous Szechuan dish that is commonly served in China or Overseas’ restaurants. It is a very well known dish that was well liked by most Asians and also westerners.  Unlike lazijiding (辣子鸡丁),the dish are less spicy and it was served together with the nuts. 


Being in China many years, this dish is not uncommon to me  and it is another one of my must order dishes when I frequented Szechuan cuisine restaurant.. The reason is simple, I like the nuts being served.


In China, the nuts used are usually peanuts which is more economical. However, In overseas, most restaurants served the dish with cashew nuts possibly because it is more classy and in fact, with cashew nuts, the dish was charged at a much higher price premium.


Hmmm, it is very interesting to read about the background of this famous cuisine written in Wikipedia and I never know that there is such a history or politica associated with this famous dish. As per Wikipedia:


“Kung Pao chicken, (Chinese: 宫保鸡丁), also transcribed as Gong Bao or Kung Po, is a spicy stir-fry dish made with chicken,peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Sichuan Province of south-westernChina and includes Sichuan peppercorns. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine. The dish is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of Sichuan Province. His title was Gongbao (Kung-pao; Chinese: 宫保; pinyin: Gōngbǎo; Wade–Giles: Kung1-pao; literally: “Palace Guardian”).[1] The name “Kung Pao” chicken is derived from this title. During the Cultural Revolution, the dish’s name became politically incorrect because of its association with Ding. The dish was renamed “Fast-fried chicken cubes” (Hongbao Jiding) or “chicken cubes with seared chiles” (Hula Jiding) until its political rehabilitation in the 1980s under Deng Xiaoping’s reforms” (Source:




Servings: 4-5 adult servings


  • 300 grams of chicken drumstick , cut into cubes
  • 100 grams of roasted cashew nuts or peanuts
  • 2 Chinese leeks or 3 spring onions cut into small pieces
  • 10 dried chilli , cut into small pieces
  • 2 cm of ginger, sliced into small pieces
  • 3 cloves of garlics, cut into small pieces
  • 1 tablespoon of Sichuan pepper corn

Chicken marinating ingredients/sauce ingredients

  • 1 tablespoon of Chinese cooking wine
  • 1 tablespoon of corn starch
  • 1 tablespoon of dark soya sauce
  • 1 teaspoon of white pepper

Sauce ingredients

  • 1 tablespoon of Chinese cooking wine
  • 1 tablespoon of corn starch
  • 1 tablespoon of dark soya sauce
  • 1 tablespoon of oyster sauce
  • 1 tablespoon of sugar
  • 1 teaspoon of white pepper
  • 1 tablespoon of black vinegar
  • 1 tablespoon of water




PicMonkey Collage1

  • Cut the chicken drumsticks into cubes and marinate with the above marinating ingredients (Chinese cooking wine, corn starch, dark soya sauce, and white pepper) for at least 1/2 hour.

  • In a bowl, put all the sauce ingredients, stir until well mixed. Set aside for later use.

  • Heat a wok with 4-5 tablespoons of oil under high heat.

PicMonkey Collage2

  • Stir fry the marinated chicken cubes until it turn beige in colour or when the exterior is cooked. This will took about 3-4 minutes. Drain and keep 1-2 tablespoons of hot oil in the wok, sauté the garlic, Chinese leek or spring onion, ginger, dried chilli , sichuan pepper corn until fragrant. Add in the stir fried chicken, followed by sauce ingredients. Give it a quick stir for 2-3 minutes. Prior to dishing up, add in the cashew nuts or peanut. Stir until well mixed and best served hot with a bowl of steaming white rice.



Definitely not a difficult recipe to prepare and my kids love  the dish. Well, for kid’s purposes, I have reduced the usage of chilli and Szechuan peppercorn significantly, and they love the tangy, sweet and aromatic taste of the chicken. As for me, I loved the nut that was served in the dish.


Hope you like the post today. Cheers and have a nice day.



Chinese Chilli Chicken aka Lazijiding (辣子鸡丁)



This is an unique recipe.. This recipe is not suitable for your family if your family cannot take spicy food. It is also not suitable if you are having dinner in a rush…However,  I called this dish a “family bonding” dish.. a dish that you need to spend time together to have the meal and it should not be a fast dinner..


This is a famous recipe in China and not my invention. This is also different from the infamous  gongbao chicken 宫保鸡丁 where there are nuts in it.  It is a Szechuan cuisine where most of its cuisines are famous for the spiciness.. In Szechuan, it is especially important to eat spicy food to “drive away” moisture in the body since Szechuan is located in a basin whereby the weather is very misty.


The uniqueness of the dish is that the chilli used is almost the same quantity as the meat and the diced meat were buried in the dried chilli.. The meat are tasty and the diner will have to pick out the meats from pool of dried chillies. Diners usually take their sweet time to dine in the restaurant and is ideal for those who are entertaining clients or friends where they eat this as snack together will Chinese wine and bear.


I first tried this dish about 20 years ago when I visited Chongqing in China.. I can remember this dish well because of the above mentioned unique characteristics.. I remembered my lips were almost swollen after finishing the entire bowl… Ha-ha . However, the taste really linger in my mouth and whenever I saw this dish being served in the restaurant, I will have the urge to order the dish.  Since my kids were only holiday 2 weeks ago, I have decided to prepare this dish for our dinner.


“Chicken with chillies (辣子鸡, pinyin: Là Zǐ Jī; literally “Spicy chicken”) is a well-known Sichuan-style Chinese dish. It consists of marinated, deep-fried pieces of chicken that are then stir-fried with garlic, ginger, and chilli peppers. The chicken and chillies are served together and diners use chopsticks to pick out the pieces of chicken, leaving the chillies in the bowl. Chicken with chillies originated near Geleshan Park in Chongqing” (Source:



Servings: 4-6 adults


  • 400 grams of chicken drumsticks , deboned and diced into about 2 cm cubes
  • 30 grams of dried chilli, cut into about 2 cm in length
  • 2 stalks of Chinese leeks, cut into small pieces
  • 2 sprigs of Spring onion, cut into big chunks
  • 3 cm of ginger, sliced into thick pieces
  • 1 teaspoon of Sichuan peppercorn (hua jiao)
  • 1 teaspoon of sesame seeds (optional)
  • 3-4 cloves of garlics (sliced)

Chicken marinating

  • 1 tablespoon of Chinese cooking wine
  • 1 tablespoon of dark soya sauce
  • 1/2 tablespoon sugar
  • 1 teaspoon of white pepper



PicMonkey Collage1

  • Marinate the chicken using the above chicken marinating ingredients (Chinese cooking wine, dark soya sauce, white pepper, sugar) for at least one hour. Drain the chicken into a bowl. Keep all the marinating ingredients for later use. Otherwise, you will have to re-prepare the sauce ingredients again using the same recipe.

  • Heat up about 2 cups of hot oil in a wok, when the oil is about 70% hot, stir fry the chicken for about 4-5 minutes or until the chicken exterior turn whitish. The timing will very much depends on the size of your chicken cubes. Do not overcook the chicken as the chicken will continue to cook in the next step. Drain the chicken.


  • Because this is chicken drumstick meat, I did not marinate with egg white or corn flour. If you are using chicken breast, you may need to put some egg whites and corn flour together with the marinating. That will prevent the meat from over cooked and become too hard.

PicMonkey Collage2

  • Use the same oil to stir fry the chilli until crispy. In this step, reduce the heat to low. The most it will take is only 1-2 minutes. Drain and set aside.

  • Pour away the excess oil and leave about 1-2 tablespoons of oil in the wok. Add the Sichuan peppercorns, ginger, garlic, Chinese leek and spring onion. Sauté until fragrant, add the chilli and the chicken cubes and give it a quick stir. Add in the marinating juices earlier and stir fry for 2-3 minutes until the juice dries up. Dish up and sprinkle with tossed sesame seeds before serving. Best served as a side dish in a standard Chinese meal.



Don’t be frightened by the spiciness. Of course, for home cooked, house chefs can control the amount of chilli used. If you want to have a fast meal and less spicy, do not cut the chilli like what I did, use the whole chilli and you will have less chilli and more meat..It is also easier for you to pick the chilli away.  For me, I enjoy this meal with my wife when my kids were not at home.. It took me about 45 minutes to finish our dinner, chatting and picking the meat from the pool of chillies.. Do give it a try for this famous Chinese cuisines..


Hope you like the post today. Cheers and have a nice day.



Thai Red Rubies Dessert (Tub Tim Grob, Thapthim krop, ทับทิมกรอบ, 椰香红宝石)



My kids went holiday to home town and their aunties brought them to a Thai restaurant..They ordered the Thai red ruby dessert and obviously very impressed with that.. They told their aunties that it is very nice and wanted to ask their father to do it… My sister in law messaged me and asked me if I am able to do this dessert.. I told them, no problem as it is a rather simple recipe..


When they are back home few days ago, I have decided to lay my hand to do the dessert.. I prepared early in the morning and when they woke up from the bed, they are so happy to see the dessert is ready.. It is also a joy to see them “wow here and there” seeing the food that they liked.. ha-ha.


I am sure this is not an unfamiliar dessert to most readers. Initially, I thought that it is very difficult to prepare when I first tasted it many years ago in the Thai restaurant. The dessert looked very complicated since it is a piece of water chestnuts wrapped in some transparent tapioca dough. Initially, I thought that I have to make a red dough and wrap the small white water chestnuts one by one…


But I was wrong, totally wrong, all my speculations were wrong.. After viewing one video in the internet, i found that the process is much easier . Water chestnut was cut, coloured and “coated” by using tapioca flour rather tapioca flour dough.. Well, I did not follow exactly that recipe since this is a very simple flexible recipe and error tolerances are very high.. Therefore, for readers, I will share the methods and feel free to add or minus quantities of the ingredients as stated in the recipe.


“Thapthim krop (Thai: ทับทิมกรอบ, pronounced [tʰáp.tʰīm krɔ̀ːp]) is one of the most famous Thai desserts, which is made of cubes of water chestnuts in syrup coated with red food coloring. This dessert is known as “pomegranate seeds” or “rubies” because of its appearance.[2] It is usually eaten with coconut milk and ice cubes.”



Servings: About 8-10 adult servings


Water Chestnuts Coating

  • 500 grams of water chestnuts, de-skinned
  • 250 grams of tapioca flour
  • About 1 tablespoon of red colouring

Coconut milk syrup

  • 600 grams or ml  of thick coconut milk
  • 600 grams or ml of plain water
  • 150 grams of castor sugar
  • 10 pandan leaves, tie into knot
  • Pinches of salt




PicMonkey Collage1

  • Put all the coconut milk syrup ingredients in a pot and bring to boil under medium to high heat. Constant stirring is required to avoid lumps being formed. Once done, take out the pandan leaves and let it cool completely. If preferred, chill in the fridge.  If it is too sweet, you can add more water but remember that water chestnut will be tasteless.

  • Put the red colouring and add additional a few tablespoons of water. Cut the water chestnuts into about 1 cm x 1 cm x 1 cm size (note that this is ideal and of course there will be head and tail that cannot follow the size which is ok as it will not be obvious). Put the cut water chestnuts into colouring water and let sit rest for at least 15 minutes or longer .


Colouring quantities is for your reference and it depends on your personal preference. In addition, it will varies with different brand, liquid gel vs liquid or powder form. So use your judgement and get the colour that you preferred.

PicMonkey Collage2

  • Once the water chestnut reached the colour tone you preferred, drain and pour the coloured water chestnuts into the tapioca flour. Use a spoon or fork to fold the flour onto the water chestnuts such that all the water chestnut is evenly coated. The coating shall be until an extent that the water chestnut cubes looked whitish . If it is pinkish, more tapioca flour need to be added. Let it rest for 15 minutes before the boiling.

  • Meanwhile, get ready another pot of icy cold water adequate to put all the cooked water chestnut.

PicMonkey Collage3

  • Get ready a big pot of hot boiling water. Once the water is boiling, add in the floured water chestnut cubes. The water chestnuts cubes will sink to the bottom of the pot and once it floated up, it is generally considered as cooked. However, as an additional cautious measure, looked for any cubes that is whitish in colour and ensure that all the cubes are transparent. Transfer the floated water chestnuts cubes to the icy cold water and let it rest for about 5 minutes. Drain and transfer to a container for future serving. Add some cooked water to avoid the cubes stick to each other.

  • For serving, in a serving cup, put one or two tablespoons of water chestnuts, put adequate chilled coconut syrup and best served as a dessert. If you preferred, you can add shelved ice to the dessert.




Let’s be very frank, if you are not into colouring, this dessert will not be suitable to you… But is it not the same when you ordered in the restaurant? However, it you do not mind to have another colour, I can suggest that you use blue pea flower for blue coloured water chestnut. That it will be blue ruby which is equally interesting…


Hope you like the post today. Cheers and have a nice day.



(updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.


Steamed Sago Cake–Kuih Bronok or Lapis Sagu(西米椰丝蒸糕,珍珠糕)



I have seen a kuih that looked rather similar with this kuih in Bengawan Solo made of sago balls.. It was called Sagu Melaka. Possibly such name was called because gula melaka was used in the middle layer and coconut milk was added for the first white layer..


However, in Malaysia especially in the East Coast states of Peninsular Malaysia, this kuih was called kuih bronok or Kuih bronok Sagu. As per Malay Wikipedia, kuih bronok is a Malay delicacy that is made of sago balls and eaten with shredded coconut.

Kuih Beronok atau juga dikenali sebagai beronok sagu merupakan sejenis kuih tradisional Melayu. Ia dibuat daripada sagu biji atau juga dikenali sebagai sagu mata ikan. Kuih Beronok ini dimakan bersama dengan kelapa parut.” (Source:


There is no unwritten rules that the kuih must be red or green. Both are for colouring and to a certain extent for some flavouring as all should know that sago is tasteless and transparent. Red colour is a striking colour and most sold in the stores are red colour.


The flavouring commonly used by our Malay brothers are air bunga or rose water possibly because of the historical influence of Middle East cuisines. If you like air bandung, a type of rose flavour drinks, you may like the flavour. Though the price of rose water is very cheap and can be easily purchased in Indian Muslim or Malay provision stalls, this is optional since you just need 2-3 tablespoons of such flavour.


“Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup is made from rose water, with sugar added. Rose water has a very distinctive flavour and is used heavily in Persian and Middle Eastern cuisine—especially in sweets such as nougat, gumdrops, raahat and baklava. For example, rose water is used to give some types of Turkish delight their distinctive flavours.” (Source:


As for Pandan flavour sago balls, I have used the ready made from the stores. Traditionally, there is no other variation except the red colour rose water version. Apparently, you can also add Gula Melaka and coconut milk to the sago balls like what is sold in Singapore’s Bengawan Solo.



Servings: Prepare an 9” diameter tray of Kuih bronok sago


  • 250 grams of white sago balls
  • 250 grams of Pandan sago balls
  • 200 grams of castor sugar
  • 1-2 tablespoons of rose water (optional)


Steamed shredded coconut

  • 200 grams of grated coconut
  • Pinches of salt
  • 3-4 pandan leaves



PicMonkey Collage3

  • In a steamer, place the grated coconut, 1/4 teaspoon of salt and the pandan leaves. Steam in the steamer for about 10-15 minutes or until the pandan leaves are soft. Castor sugar to taste can also be added.

  • For the white sago balls, add 3-4 drops of red colouring and the rose water. Soak both red and green sago balls in cold water for at least 1/2 hour or when the balls cannot expand anymore. Drained away the excess water and add in the 100 grams of sugar each to both green and red sago balls.  Stir until well mixed.

  • Grease a baking tray and get ready a pot of boiling water capable of steaming about 30 minutes.

  • Transfer the red sago balls to the steamer, level it and let it steams for about 5 minutes such that the red layer is slightly cooked.

PicMonkey Collage2

  • Open the lid, add the green sago balls. Level it and steam under high heat for 25-30 minutes until the sago balls turn transparent. Best to cool completely before cutting into pieces and served with shredded coconuts. If desired, some castor sugar can be added to the shredded coconut if a sweeter version is preferred. It can be served cold by keeping in fridge as a dessert.



This kuih yields a very QQ texture when completely cold. It is especially fun to chew when it is chilled. Whether coloured or not, rose water or not is up to readers to desired. If preferred, readers can substitute the castor sugar with palm sugar such as Gula Melaka, and it will yield a brown colour kuih bronok sagu .


Hope you like the post today. Cheers and have a nice day.







Kaya Muffins (加椰小松饼)




I have prepared another batch of kaya muffins using homemade caramel Hainanese kaya and the outcome is very good with the amended recipe as listed below. It is fluffier as expected.



I do not know how to convince you that this is a nice muffin as the colour combination is not beautiful.. In fact I find that it is rather awful. Actually, I should have used caramelized Hainanese kaya which is orange in colour instead of the greenish Nonya pandan kaya…


Facebook Group members are assuring me that it looks ok and they are willing to try as they have trust with my recipe.. I have to thank them for  having confidence on me and that is why I am issuing the post today..


I have a bottle of Pandan kaya sitting in my kitchen cabinet for ages and I desperately wanted to get rid of it. Since kaya is made of sugar, eggs and coconut milk, it forms the major part of my intended muffins. Therefore, what is needed is only flour and some liquid. In my illustration, I have only used melted butter and after tasting, I found that some milk should have been added to further moisten the cake.. In addition, I have amended the recipe for better fluffiness.


As with all muffins, preparation is very easy. Just a bowl and a fork. It took me about 1/2 hour to transform the ingredients into muffins. Therefore, this recipe is very suitable if you want to get rid of your coconut jam and you are rushing for time.


However, if you need homemade kaya recipe, you can read this post: Coconut Egg Jam – Pandan Kaya (香兰加椰)And Caramel Kaya (焦糖加椰)




Servings : about 3-4 medium size muffins


  • 150 grams of coconut jam of your choice (Pandan Kaya or Caramelized brown kaya)
  • 100 grams of self raising flour
  • 80 grams of butter,melted or cooking oil
  • 50 grams of milk or water
  • 1/2 teaspoon of baking soda



PicMonkey Collage

  • Pre-heat the oven to 180 degree Celsius.

  • Stir the melted butter, kaya and milk until well combined. Set aside. Sift the self raising flour and baking soda, make a well in the centre. Pour the Kaya mixture onto the flour. Use a spoon or fork to quickly and lightly fold it. A bit of lumps is acceptable. Transfer the batter to the muffin cups. Bake in the pre-heated oven of 180 degree Celsius for 15-20 minutes or when a skewer inserted into the muffin comes out clean.



This is a simple recipe.. If you like Kaya, you will like this. Your eventually output may look slightly different from this illustration as I have amended the recipe for a fluffier muffin. 


Hope you like the post today. Cheers and have a nice day.