Let’s Try To Have Homemade Cendol (珍多,煎律)



I just came back from Melaka last night and this is the first recipe I am trying to prepare.. I have eaten lots of cendol when I was young .. It was a bit dark greenish shade, translucent and soft but chewy snack.  But the cendol that I have eaten is not the same as the one I tasted in Melaka which was a  bit mushy and definitely not the texture I am looking for.. Possibly that is the characteristic of Melaka chendol, lighter colour but not chewy..


Having said that, I respect the fact the cuisines will vary regionally to suit the local taste buds.. i am not claiming that this is the best recipe but a recipe that are closer to what I have tasted during childhood days.  This recipe provide a slightly chewy texture and it can be slightly bitter if too much of pandan leaves were used. However, such bitterness will not be obvious or being masked when eaten together with the sweet gula melaka syrup and coconut milk..


The shape of the cendol will depend on the mould you used to prepare. i have only a simple strainer to prepare and hence it is less smooth. However, if you have some cookie presser with simple holes, you can try as it will be much easier to be pressed. This set of pictures is also less attractive because I do not have shaved ice.. It is a challenge for me to prepare shave ice at home. I used a blender but the shave ice soon melted by the time I took my photo…


“Cendol /ˈɛndɒl/ is a traditional dessert originating from Southeast Asia which is popular in Indonesia,Malaysia, Singapore,Brunei, Cambodia, Vietnam, Thailand and Burma. There is a popular belief in Indonesia that the name “cendol” is related to, and originated from, the word jendol, in reference to the swollen green worm-like rice flour jelly; in Javanese, Sundanese and Indonesian, jendol means “bump,” “bulge,”or “swollen.” In Vietnam, this worm-like rice flour concoction is called bánh lọt or “fall through cake”. Bánh lọt is a common ingredient in a Vietnamese dessert drink called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as “gone through a hole”, indicating the way it is made by pressing the warm dough through a sieve into a container of cold water.[5] In Burma it is known as mont let saung or မုန့်လက်ဆောင်း. In Cambodia, it is known as lot. “(Source: http://en.wikipedia.org/wiki/Cendol)





  • 100 grams of rice flour
  • 50 grams of tapioca flour
  • 10 grams of mung bean flour
  • 600 grams or ml of water
  • 1-2 drops of alkaline water or lye water (optional)


Gula Melaka Syrup

  • 150 grams of gula Melaka
  • 25 grams of brown sugar
  • 3-4 pandan leaves
  • 20 grams of water
  • 3 Pandan Leaves

Coconut milk

  • About 200 ml or grams of thick coconut milk (freshly squeezed coconut milk preferred)
  • pinches of salt
  • 3 Pandan leaves



PicMonkey Collage3

  • In a pot, place the thick coconut milk, add pinches of salt and pandan leaves. Use low to medium heat and bring to boil. Once it boils, off the heat and let it cools. The purpose of this step is prevent the coconut milk from turning bad in hot weather and to reduce the gastro-intestinal gas production.

  • Put all the ingredients for gula melaka syrup in a pan, boil under medium heat until it melts and slightly thickens to the consistency you like. Set aside for cooling.

PicMonkey Collage1

  • Get ready a pot of icy cold water and a strainer with big holes.

  • Put all the flour in a pan that shall be used later for cooking the batter.

  • Cut the Pandan leaves into small chunks, transfer to the blender, add 600 grams of water, blend until as fine as you can.

PicMonkey Collage2

  • Sift the pandan juice to the flour, add 2 drops of lye or alkaline water. Use a wooden spoon to stir until well mixed. Transfer the batter to the stove. Use medium heat to cook the batter until it thickens. Transfer the cooked cendol to the strainer, use the wooden spoon to press it down directly to the cold water.

  • For servings, have some cendol, topped with lots of shaved ice, drizzle sparingly with the Gula Melaka syrup and thick coconut milk.. Best served when it is immediately prepared.



  • To enhance the colour, drops of green colouring or pandan essence extract may be used. However, in this illustration, no coloring was added.

  • The cooked batter in this illustration is slightly too thick. Therefore, I have adjusted the recipe to make it less thick and therefore easier for pressing. If you have a cookie press or mash potatoes presser, you can consider using that. Otherwise, transfer the cendol to a plastic piping bag, cut a small hole at the tip, and press the hot cendol directly into the cold water.



All cendol recipe are basically the same, finding the optimal mix of rice flour, tapioca flour and mung bean flour that give you the texture that you like. If you like it even more springy texture, reduce rice flour and add more tapioca flour. Variation of the Cendol shaved ice is many, you can add red beans or even durian to it.. In a house environment, of course we will lose out to what is sold outside because of the shaved ice but I am willing to compromise this as I know what I have used in the preparation.


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



Baked Barbecue Pork Buns or Sio Bao (烧包 / 酥皮叉烧包)



This is another recipe in my series of my Chinese buns – the baked barbecue pork buns or Sio Bao . Sio essentially means baked and bao means Chinese steamed buns. Instead of being steamed, these buns were baked in the oven.


Initially, I have this naive believed that preparation is the same as the steamed buns but instead of steamed, it is baked. However, subsequent read up shows that the dough is totally different from the steamed buns. Both ingredients and preparation methods are much more difficult than the steamed buns. However, the hard work off once you took the first bite.


I have always loved this sio bao and in fact, I have just asked my mother in law to bring back some sio bao from Kuching 2 weeks ago. I love its crispy skin and the sweet fillings.


I decided to try out yesterday with some leftover roast pork that I have. However, for the filling preparation, I did not take any picture and I have to revert all of you back to the Char Siu Steamed buns fillings. I have used exactly the same filling except that I have added some green peas to the fillings.


I am extremely happy with the batch of sio pao that I have prepared yesterday. The skin is crispy and thin. In fact, after yesterday’s exercise, I am more confidence to prepare  Chinese crispy  skin biscuits with this dough method.




Skin Recipe adapted from: 酥皮叉烧包

Servings: Prepare about 15 Sio Baos


Water Skin

  • 200 grams of Plain flour 
  • 60 grams of vegetable shortening/Lard/cooking oil/butter
  • 30 grams of castor sugar
  • 1/4 teaspoons of salt
  • 100 ml or grams of water

Oil Skin

  • 150 grams of plain flour
  • 100 grams of vegetable shortening/Lard/cooking oil/butter


  • 300 grams of diced barbecue pork (叉烧)
  • 200 grams of green peas (青豆)
  • 1 big onion – diced (大葱)
  • 2 tablespoons of sesame oil (麻油)
  • 3 tablespoons of castor sugar (细砂糖)
  • 3 tablespoons of Chinese cooking wine (烹饪酒)
  • 5 tablespoons of oyster sauce (耗油)
  • 2 tablespoons of dark soya sauce (not in picture) (酱油)
  • About 5 tablespoons of corn starch/potato starch with 5 tablespoons of water (5勺生粉或玉米粉加5勺的水)


  • 1 egg mixed with 1 tablespoon of golden syrup
  • some sesame seeds





  • In the frying pan, add 4 tablespoons of cooking oil, sauté the onions until fragrant. Add in the barbecue pork and stir fry until well mixed which took about 1-2 minutes. Add in the green peas, cooking wine, oyster sauce, sesame oil, sugar, oyster sauce and dark soya sauce. Stir fry for another 2 minutes. Add in the starch solution and off the heat when the starch solution turns transparent. If it is not sticky enough, add in more starches.

  • It is best to take some filling and taste if it suits your taste buds. Note that you have to be rather high handed with your seasonings because the bun skin is rather plain in taste. Once ready, set aside for later assembly.


  • Pre-heat the oven to 180 degree Celsius and line a baking tray with baking paper.

  • Put all the ingredients for the water skin and use a stand mixer to knead until smooth. Note that this is rather fast and may took 2-3 minutes. Kneading using a stand mixer is optional and it is rather easy to knead by hand. Take out the water skin, set aside and perform the same for the oil skin. If it is too sticky, add plain flour one tablespoon by tablespoon until a pliable dough is form.


  • Divide both the water skin and oil skin into 15 equal portions. Take one portion of water skin, flatten it, put a portion of oil skin on top. Seal the water skin. Lightly flatten it and set aside.

  • For the wrapping, take one portion of the combined skin (oil skin wrapped by water skin) and placed in a lightly floured surface. Use a rolling pin to roll it until about 2 mm thick and in the shape of a circle.


  • Put about 1-2 tablespoons of the fillings on the centre of skin, seal the edges and placed in a baking tray lined with baking paper. Perform the same for the remaining 14 portions.

  • Once ready, bake in the preheated oven for 15 minutes. After 15 minutes, take the buns out and egg wash followed by sprinkle with some sesame seeds. For egg wash, crack 1 egg and add 1 tablespoon of golden syrup, stir until well combined, brush on top of the buns sparingly. Send back to the oven again and bake for another 15-20 minutes until the desired colour tone.



In fact, handling this dough is very fun. It is rather oily and quite elastic. It is much easier to shape than the traditional buns dough. Remember that  any type of fats is acceptable. However, usually vegetable shortening or lard is used as it will produce a much crispy skin. Do try and I am sure you will not regret the hard work that you have invested.


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


For the reader’s convenience, Guiashushu have issued the E-book (Easy Chinese New Year Recipes – A step by Step Guide). The e-book was packed with 30 Chinese New Year recipes and you can get hold of a copy of the E-book HERE or by clicking on the picture below.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


A Chinese Steamed Cake That I Am Not Familiar With–Hee Pan or Xi Ban (古早味喜板)



I was rather confused about this Chinese steamed rice cake called Hee Pan or Xi Ban that was doubted as a traditional celebration cake for Hakka descendants. However, two of my sister in laws and my wife’s auntie who are Hakka’s have never heard of this special cake. In addition, none of my Hakka friends in Singapore have heard of it either. Apparently, it is not common among the Hakka’s in Singapore and East Malaysia. I was subsequently told that this is also called Ki Ka Ku steamed buns or 3K steamed buns. However, I have never heard of such name before I issued the post and neither do I know the Chinese name of Ki Ka Ku..


But it is a very popular night market snack in West Malaysia. When I posted a few photos in a West Malaysian Facebook Group, it was very well received and members are requesting for recipes.


Unlike my other post, I have very little to share about the background of this popular West Malaysian snack as there are very limited written literature on this. What I understand is this a type of traditional Hakka  steamed rice cake usually prepared during important ceremony and festivals such as marriage and birthday celebrations.


The cake are supposed to be springy or chewy, sweet and yeast flavoured. This is expected as the main ingredients are wheat flour, sugar and glutinous rice flour. Personally, I like it very much. My girl have requested a piece after she had her lunch and she concurred with me that it is a nice  special type of “bread” as she put it.


While I know there are many variants of this Hee Pan recipe that uses sweet potatoes, pumpkins or pandan, but I purposely chose one that is of original flavour and as traditional as possible. I stumbled across this recipe from Stepwongkitchen.blogspot.sg. After I read the ingredients, I have decided to give it a try.



Recipe adapted from: 喜板 Stepwongkitchen.blogspot.sg

Servings: about 15 Hee Pans



  • 150 grams of glutinous rice flour (糯米粉)
  • 150 grams of plain flour (普通面粉)
  • 100 grams of castor sugar (细砂糖)
  • 1/2 packet or about 6 grams of Instant Yeast (即时酵母)
  • 25 grams of corn oil (玉米油)
  • 150 grams of lukewarm warm water (温水)
  • Few drops of permitted red colouring (optional) (红色色素-可免)


  • About 15 pieces of lightly greased banana leaves of 7cm x 7 cm (香蕉叶)
  • A steamer with water capable of steaming at least 15 minutes under high heat.




  • Put all dough ingredients in a whisking bowl. Add the water and use a tablespoon to lightly stir in until a dough is form. Transfer to a stand mixer and knead under medium speed until the dough is smooth (about 10 minutes)。 Note that unlike bread making, this process is to ensure all ingredients are well mixed and not to ensure that gluten structure is formed.  Alternatively, you can use hand to knead until the dough is smooth which is also rather fast as this is glutinous rice flour. Once done, divide the dough into 15 equal portions of about 30 – 40 grams each.


  • Take a portion of the dough, shape it into a ball, place on top of a piece of banana leave and press it until it is about 1 cm thick. Perform the same for the remaining 14 portions. Put in the steamer tray and let it proof until double in size which may take about 45 minutes to one hour. In the process of proofing, cover it with some clingy wrap or a piece of wet tower.

  • When the dough double in size and become smooth, get ready the steamer. Bring the water to boil under high heat and transfer the steamer tray to the steamer. Steam for 12-15 minutes. After 15 minutes, off the heat, and let it rest in the steamer for 5 minutes before taking the Hee Pan out of the steamer. Cool in a wire rack or place the hot Hee Pan in a piece of newspaper. The purpose is to let the newspaper  absorbs the water under the Hee Pan due to condensation. Best served hot as a snack item or breakfast item when hot.



I have purposely choose this recipe because of its simple ingredient. I would considered that this is a successful steamed cake as the surface are smooth, it is not wet in the bottom, it is chewy but not sticky… If you are looking for a traditional recipe, may be this is for you.


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


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


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A Nonya/Malay Kuih That I Loved Very Much–Kuih Ketayap, Kuih Dadar (香兰椰丝卷)



Kuih dadar or Kuih dadar gulung or kuih ketayap is one the Nonya or Malay delicacies that I liked very much. I loved the juicy palm sugar flavoured shredded coconut fillings that is wrapped in a piece of screwpine flavoured green crepe.  It is one of the must buy items when I frequented the pasar malam or night market.


Preparation is straight forward with simple ingredients and preparation methods.


Per Wikipedia’s Malay Kuih category, it was written that:

“Kuih ketayap is a pancake mix filled with coconut filling. Traditionally,the juice of pandan leaves is added to the pancake batter to get the green colour. Today green colouring is added and the flavour of the pandan leaves is obtained by artificial essence or by using pandan leaves to flavour the filling. The coconut filling is made by adding grated coconut (dried grated coconut can be used if you cannot get fresh grated coconut) to brown sugar syrup. The syrup is made by heating brown sugar in a small quantity of water. The resulting jam like consistency is wrapped in the pancake skin. This is done first by rolling the pancakes around the coconut filling, then folding the sides and finally rolling it again to form cylindrical parcels.’(Source:  http://en.wikipedia.org/wiki/Kuih)





Servings : About 8 Kuih Dadar or Ketayap


  • 200 ml of coconut milk
  • 150 ml of plain water
  • 1 egg (not in picture)
  • 150 gram of plain flour
  • Pinches of salt
  • 2 tablespoon of cooking oil (not in picture)
  • Few drops of green food colouring or pandan extract. (You can substitute with 5-6 leaves of pandan leaves blend with 150 grams of plain water above and sifted)


  • 250 grams of grated coconuts (fresh or package)
  • 150 grams of grated/shredded coconut palm sugar (Gula Melaka) – or white sugar
  • 2 pandan leaves (optional) – not in picture
  • 75 grams of water
  • Pinches of salt




  • In a big whisking bowl, place all the liquid together, add in the Pandan extract, whisked until well mixed. Sift in the flour, whisk until well combined.


  • In a flat frying pan under medium heat, lightly grease the pan with some cooking oil or melted butter. Put a ladle of the batter into the pan and swirl around the pan as evenly, quickly and thinly as possible. Let the wet batter dries up and colour will start to darken which took about 2-3 minutes depending on your heat. Use your hand to take out crepe quickly, put the other side of the batter in the pan and let it cooked for another one minute.  If you find the batter slightly thick, add in water tablespoon by tablespoon until it is watery and easy swirl around the pan. Let it cool and set aside.


  • In a pot, put knotted pandan leaves (optional), water and the coconut palm sugar. Bring to boil and until all sugar dissolved. Put the shredded coconut, stir until well mixed. Let it simmer until the shredded coconut is moist and the water almost dry. Transfer to a bowl and let it cool.


  • For assembly, put a crepe in a flat surface. Put 2 tablespoons of coconut fillings on the centre of the crepe. Fold the bottom, follow by left and right sides, then roll the crepe from bottom to the top.



Frankly speaking, I am not very satisfied with this batch of crepe as it is slightly thick as far as I am concerned. This is due to the thicker batter resulted from the entire package of thick coconut milk that I have used. However, though thick the crepe is soft and fragrant. If you wish to have a thinner batter for the pancake, you can adjust the 350 ml of liquid (200 ml coconut milk and 150 ml of water as in the recipe) to the proportion of each ingredients that you want. (for example: 100 ml coconut milk and 250 ml of water). Feel free to change and it wouldn’t ruin you pandan crepe.


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


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  



If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.


Easy Peasy Asian Heart Attack Burger–Teriyaki Pork Burger



As an Asian, I seldom eat burger. We basically have burger when we frequented worldwide fast food chains such as McDonald, Kentucky Fried Chicken, Burger Kings and etc. However, at times, I do have urge to have this Western comfort food. As I am not taking beef, therefore, it is hard for me to buy the ready made burger patties sold in the supermarket.


In fact, I do not have much choices to choose from since most burgers are beef based. So I can only have burger made from chicken like KFC’s Zinger or Colonel Burger. I do not have the chance to eat pork burger since most Malaysian and Singapore fast food outlets are “Halal” outlets meanings no selling of pork related products because of Islam. Therefore, I have decided to prepare it my way… marinate the minced pork with some Japanese teriyaki sauce and come out my very own version of Teriyaki Porky burger..


Preparation is extremely simple and I have used an oven to prepare the patties and eggs. Lots of ingredients are optional depending on your preference.  Not even a single drop of oil is used. Whether or not it can be termed as a healthy burger will very much depends on the dressing used.


Being an Asian style burger, I have selected mayonnaise dressing for the burger. Therefore, this burger, in my humble opinion cannot be termed as healthy and in fact it had became a sinful burger. As the meat patties are rather big, I have termed this as a “heart attack” burger, a burger which is huge and sinful enough to trigger a heart attack. Haha.


Just have a lighter moment, you may be interested to refer the following articles about burger before you proceed to the preparation.



Servings: About 4-6 big size burger


Meat Marinating Ingredients

  • 500 gram of minced meat (pork belly preferred, chicken and beef is substitutable)
  • 5 big tablespoons of Teriyaki sauce
  • 3 tablespoons of Japanese rice wine, Mirin (optional)
  • 2 teaspoons of chopped garlics (optional)
  • 1 teaspoon of white pepper (optional)
  • 2 tablespoons of white sugar (not in picture)
  • Salt to taste (not in picture)
  • 1 teaspoon of dark soya sauce (not in picture) – for colouring
  • 3 teaspoons of corn starch (not in picture) – for better binding and improve meat texture
  • 6 eggs (not in picture)


  • 6 standard burger buns
  • Some lettuces
  • 2 tomatoes – sliced
  • 6 breakfast cheese slice
  • 1 cup of mayonnaise
  • 3 tablespoons of condensed milk (not in picture)
  • Some white/black pepper
  • Some butter (optional)



Preparing the burger patties


  • Put all the meat marinating ingredients (except eggs) together in a bowl. Stir until well mixed. Let it marinate for about 30 minutes.


  • Preheat the oven at 170 degree Celsius.

  • Lightly grease some muffin tins and put the minced meat . Press it hard to make it compact. Meanwhile, crack some eggs in another muffin tray. Put the eggs tray in the centre rack whereas the minced meat tray on the top rack. Baked in the oven for 15-20 minutes. For the eggs, after 10 minutes, take out the tray if you want some runny yolks. Otherwise, take out after 15 minutes. Meanwhile, the minced meats will start to shrink and become patties with lot of meat juices.


  • After 20 minutes, take out the minced meat and placed it in a baking tray. Continue baking for another 5-10 minutes or until the surface dries up. If you like juicy and light colour patties, you can bypass this step.


Burger Assembly


  • In a bowl, place the mayonnaise, condensed milk and some black or white pepper. Stir until well mixed.
  • Cut a burger bread into half, spread with some butter both side, put some sliced tomatoes.

PicMonkey Collage2

  • Add a piece of lettuce and cheese and eggs on one side and on the other side, place the meat patty. Top the meat patty with generous amount of mayonnaise dressing. Put both sides of the burger bun together and the burger is done. Well, in my humble opinion, there is no right or wrong way of preparing a burger, do feel free to use your own ways to prepare it.



The burger is very “Asian” taste and I should say, I like the teriyaki flavoured meat patties. It is easy to prepare and use very little oils in the preparation. It took me about 1.5 hours to prepare these burgers and I am sure you can do it even faster than me with a little planning..Do give this a try and let me know whether it suits your taste buds.


Hope you like the post today. Cheers.


For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  


If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.