Penang Sara Kitchen

https://youtu.be/H8rLXbJ-FOA

Bahulu / Bolu
Tip Penting :
1. Tepung, Gula dan Telur sama paras – bukan sama berat.
2. Tepung kalau terlebih, bahulu akan keras. Kena pandai main tepung sebab telur ! Telur kalau besar tak mengapa sebab cukup untuk tepung. Tapi kalau telur kecil, bahulu akan berat sebab tepung terlebih.
3. Orang dulu dulu masukkan tepung ikut kepekatan bancuhan telur. Jadi cuba jangan masukkan semua tepung sekali harung. Kalau adunan bahulu elok dah, berhenti tepung.
4. Acuan kalau baru beli, mesti melekat! Jadi beli non stick punya acuan. Kalau nak acuan tembaga atau aluminium, bakar dahulu beberapa kali. Lagi kerap digunakan maka dia akan kurang melekat. Jadi sapu minyak bila nak guna.
5. Sangai tepung bagi dia ringan dan masukkan juga daun pandan. Baru ada bau wangi.
6. Kuap masuk tepung kedalam telur secara perlahan – Bahulu ni adalah jenis kek Sponge Telur – Asalnya ia Bolu dari Portugis – jadi – Portugis – Melaka – Baba – Melayu – Bolu - Bahulu 
7. Ingat, bahulu dahulu tak sama dengan bahulu sekarang. Bahulu sekarang orang jual, dah masuk macam macam untuk melembut kan.
8. 1 sudu tepung jagung dan sedikit minyak masak adalan petua lama untuk melembutkan bahulu
Bahan bahan
130-140 gram Tepung Gandum
5 biji telur
150 g gula
15 g tepung jagung
1 sudu kecil esen vanilla
2 sudu minyak masak

Important Tips :
1. Flour, Sugar and Egg must be of same height – not weight.
2. Egg and sugar, after being beaten, is the main focus when adding flour. Too much flour, your bahulu will be hard.
3. Older generation method, flour is added bit by bit to ensure the consistency is not too thick. They stop the flour once the batter reach the correct consistency. They don’t dump the flour all at once! This is because of the volume of an egg differ by the egg sizes.
4. Dry fry your flour so that the flour is light and airy. Add in Pandan Leaves so that is smells good.
5. Adding corn flour and also some oil, is the old method of softening any batter.
6. Gently when folding the flour – this is practically Egg Sponge Cake. Original name for Bahulu is Bolu – as in cake in Portuguese – so, Portuguese – Malacca – Baba – Malay – Bolu – Bahulu !
7. If your mould is brass or aluminium and you just bought it, it will stick! You need to use is so often or oven bake it many many time and hours, than only it gets better. Another easy option, buy the non stick bahulu mould!
8. Remember - old style of Bahulu and current commercial Bahulu differ in texture and taste but same in design 

Ingredients
130-140 g All Purpose Flour
5 whole Egg
150 g Fine Sugar
15 g Corn Starch / Flour
1 tea spoon Vanilla Essence
2 spoonful oil

Bahulu Asli | Bolu Asli Bahasa Malaysia and English :Bahulu / BoluTip Penting :1. Tepung, Gula dan Telur sama paras – bukan sama berat. 2. Tepung kalau terlebih, bahulu akan keras. ...

https://youtu.be/n0Xz2lOO4sk

Biskut Badam Rapuh
Tip Penting bila buat Biskut Badam Rapuh
1. Bila buat biskut, jangan guna mixer untuk sebatikan bahan basah. Guna senduk atau whisk sahaja. Jika guna mixer, biskut akan kembang.
2. Ingat, tepung jagung digunakan jika kita mahu biskut kita ada keranggupan.
3. Jangan guna putih telur bila buat biskut. Putih telur mengeraskan biskut dan bukan merapuhkan biskut. Itu dua benda berbeza.
4. Bila bakar, pastikan suhu api sekitar 170 dan biar biskut dibakar jadi kekuningan sedikit. Baru rasa keranggupan itu timbul.
5. Biskup jenis rapuh, mesti kena simpan dalam balang kedap udara dan kalau dalam seminggu dia jadi lemau dan tidak ranggup, bakar balik bagi dia panas. Ia akan rapuh semula.
Bahan bahan ( Boleh dapat 140 keping )
250 gram butter
1 biji kuning telur
1 sudu esen vanilla
240 gram tepung gandum
70 gram tepung jagung
140 gram badam serbuk
180 gram gula halus
Crunchy Almond Cookies
Important Tips in making Crunchy Almond Cookies
1. Remember that when ever you are making cookies, don’t use any electronic mixer to mix the wet ingredients. Just use spetula or whisker. Else you cookies will expend.
2. Use corn flour or starch to make you cookies crunchy.
3. Don’t use white egg for making cookies because this will make your cookies hard and not crunchy. This is referring to Kuih Raya and not Chocolate Chip cookies because for Choccolate Chip, using whole egg is just fine.
4. Bake at about 170 and make sure that you cookies turn up brown a bit. That is excellent for the crunchy effect.
5. This type of cookies must be stored in air tight container. If after a week the cookies turn soft, heat it up in an oven for few minutes and the crunchy effect will come back.
Bahan bahan ( Boleh dapat 140 keping )
250 gram butter
1 egg yolk only
1 tea spoon vanilla essence
240 gram all purpose or wheat flour
70 gram corn flour or starch
140 gram Almond Powder
180 gram fine sugar

Wishing you a prosperous Year Of the Tiger! 虎年兴旺！🐯🐯🐯🐯🐯

Dragon Ball Pineapple Tart
Important Tip
1. My honest secret is Ghee – Trust me that no strong smell will occur BUT the taste is rich and so soft. Ghee is the best in changing the texture of the tart to become smooth and rich without strong smell with this amount. Same goes to condensed milk, not only it give a bit of sweetness, but it also keep your tart at the right moist.
2. Corn flour and custard flour about 20 g each or a spoon each will make the tart firmed and not easily broken when handled.
3. Tart is best done using premium butter like Golden Churn or Anchor or other pure butter. The taste will be much better than imitation butter product.
4. To get a golden color for the tart, you have to play with the baking technique. First bake at middle tier and second bake at the top most for just 5 minute until you get that golden color.
5. This recipe is tested many times and it works! And some are doing business with this.
6. REMEMBER ! If dough too soft, add wheat flour. If too hard, add butter. That is how you save your dough in case of emergency !

For the ingredients and how to do and bake, look at this tutorial

https://youtu.be/W2Eztn67U7E

Tart Nenas Bola Naga Cair di Mulut"| Pineapple Tart Dragon Ball Melt in Mouth | 黄梨酥、凤梨酥"入口即化"食谱 Tip Penting bila buat Tart Nenas 1. Rahsia saya ialah Minyak Sapi – InsyAllah tak berbau kuat tetapi rasa amat berbeza – tart akan jadi lebih lembut dan gebu...

Kuih Bangkit Pandan

Important Tips

1. I always use Sago flour as it truly makes Kuih Bangkit melt in your mouth. Yes, many recipes call for Tapioca Flour with strict techniques like keeping the fry flour for 7 days! I have done both types, but from my experience of making Kuih Bangkit, Sago Flour is the best as it truly makes the Kuih Bangkit melts in you mouth.

2. You must fry the Sago flour for 20 minutes so that the flour becomes lighter and dry. It will be lesser in volume after that. So fry 500g and after done frying, we only use 400g. Measure the flour properly.

3. Sieve the flour 2 times after frying as this will make your flour even lighter

4. You MUST use coconut cream and NOT coconut milk. Buy the boxed coconut cream. In old days, we use to simmer the coconut milk and reduce it to half and than only we use the santan.

5. If you need to add more coconut, add in volume of few drops only.

6. Kuih Bangkit must be baked at 160 c for 28-30 minutes.

7. All of the above is to make sure that your Kuih Bangkit becames light, crispy and TRULY MELTS in your mouth.

8. This recipe is … MELT IN YOUR MOUTH Kuih Bangkit!

Ingredients

500 g Sago Flour (But use 400g only after frying)

130 g Coconut Cream

2 Yolks only

130 g Powdered Sugar

2 tea spoon of Natural Pandan Flour and Coloring

½ tea spoon salt

3 Pandan Leaves

How to do it :

Fry the Sago Flour and Pandan Leaves for 20 minutes until the leaves is dried up. Let it cool off at lease 2 hours.

Beat the yolks with sugar until fluffy and add half the coconut cream.

Add in your desire Organic or Homemade pandan paste and color.

Put in the Sago Flour (400g only) and the salt.

Combined them with your hand and start adding the remaining coconut cream until dough can be formed.

Remember, the dough cannot be too soft. It must have crumble texture.

If need to add extra coconut cream, add in drops so that you can control the texture.

If you cannot visualize the process, look at this tutorial

https://youtu.be/-fh6S1CVND4

Kuih Bangkit Pandan | 斑斓番婆餅 –入口即化 | Coconut Cokkies | Kuih Bangkit Pandan Tips Penting1. Guna Tepung Sagu dan bukan Tepung Ubi Kayu. Tepung Sagu membuatkan kuih bangkit anda cair dimulut. Memang ramai yang guna ...

Happy New Year 2022
May it be better year.

🎁 Wishing you a Happy Merry Christmas 🎄

Simple Rice Flour Huat Kueh

Important Tips

1) Yes there is another way of doing this Huat Kueh that is by using fragmented rice – I will show how to do this method one fine day This is the simpler version of Huat Kueh and called Apam Beras using Eno and It really Huat!!!

2) Use medium high steam for this kueh. Medium high is in between medium flame and the highest flame. And, prepare the steamer and heat the mould before doing this kueh.

3) Use low height mould then only your huat kuey will be soft and not too dense at the body. High mould can cause your kueh to be too densed at the bottom. That is the reason why many people use paper cup cake mould as that is low height. Use that better.

4) After you put the eno, the bubbles will reduce as time passes. That bubble is the one that make your kueh rise and Huat! If you steam in batches, the first batch will rise so well but subsequent batch does not rise as well as the first one. Two ways you can handle this. a: If you have big steamer and put all at once : b. Put eno in batches – ½ portion eno with half portion batter and once steamer done, mix the eno into the remaining batch! In short - Do it half by half !

5. Try eating with coconut (with salt a bit) – taste amazing !

Ingredients

300g Rice Flour

110g Granulated Sugar

330g Plain Water

2 tea spoon Eno (regular)

Food Color to your preferences

Coconut if you wish

Steam for 10-12 minutes

How to do it

1. Mix the flour, sugar and water and stir till the sugar diluted

2. Add in the Eno and be fast after that in mixing them

3. Divide according to the color that you wish to have and add in the color

4. Put in low height mould and steam for 15 minutes with medium high steam.

5. Take out once it is Luke warm

If you cannot visualize the process, look at this tutorial

https://youtu.be/vYAbJ2G0LgU

Apam Beras | Huat Kuey | 簡易發糕 | Apam Eno | Kue Apem Mangkok | Apam Cawan Apam BerasTips Penting1. Guna api yang sederhana tinggi untuk mengukus. Pastikan pengukus disiapkan terlebih dahulu dan dipanaskan.2. Guna acuan yang rendah ...

Mango Cheesecake – Tak Perlu bakar

Tips dan Nasihat
1. Guna agar agar yang mencukupi (10g) supaya adunan cheese anda dapat keras elok. Kalau kurang agar agar, adunan boleh jatuh.
2. Untuk bahagian bawah, guna sekurang kurangnya 50g butter supaya bila potong nanti, bahagian bawah tidak hancur. Tekan dengan kejap juga.
3. Anda boleh guna yogut sebagai penganti krim bukan diari jika anda s**a.
4. Susun mempelam dari tengah baru dia tersusun elok.
5. Simpan dalam peti sejuk semalaman baru cheese kek ini elok.

Bahan bahan

Untuk Lapisan Bawah
300g biskut (ikut kes**aan anda, oreo pun boleh)
70g Butter cair

Untuk Lapisan Cheese
500g krim keju
120g gula halus
250g Krim Whip Bukan Dairi (atau guna yogut jika mahu)
250g Mempelam Kisar
10g Agar agar Serbuk
1 sudu kecil esen vanilla

Untuk Lapisan Atas
2 biji mempelam dihiris
5g Agar agar Serbuk
1 cawan air (250ml)
70g Gula Pasir

No Bake Mango Cheese Cake
Tips and Good Practices
1. Use enough jelly powder so that your cheese filling is firmed. If the jelly is not enough, the filling will be soft and can’t hold properly.
2. For the base, use at least 50g of melted butter and press it firmly. If you don’t put attention to this, when you cut the cake, the base will crumble.
3. You may replace whipped cream with yougurt if you wish and that add the sourness taste to the cake.
4. Arrange the mango slices from the middle so that it can hold a good shape.
5. Always keep cheesecake overnite for better taste.

Ingredients

For the base
300g biscuits (up to you as you may use orea too)
70g Melted Butter

For Cheese Layer
500g Cream Cheese
120g Castor or Fine Sugar
250g Non Dairy Whipped Cream – or Yogurt if you like
250g Mango Puree
10g Jelly Powder (Agar agar)
1 tea spoon Vanilla Essence

For Top Layer
2 Mangoes - Sliced
5g Jelly Powder (Agar agar)
250ml Plain water (about 1 cup)
70g Granulated Sugar

https://youtu.be/trPpoavoNt8

Mango Cheesecake Tak Perlu Bakar | No Bake Mango Cheesecake Mango Cheesecake – Tak Perlu BakarTips dan Nasihat1. Guna agar agar yang mencukupi (10g) supaya adunan cheese anda dapat keras elok. Kalau kurang agar agar, ...

In Bahasa and English

Agar Agar Roti | Puding Roti | Bread Jelly/Pudding

Tips Cara Membuat:
1. Bila adunan ada telur, adunan mesti dimasak. Puding ini mengandungi telur, maka mesti dimasak diatas dapur sebentar.
2. Adunan jangan pekat bila masak. Kalau pekat, adunan tak dapat bercampus maka jalur warna tidak akan terjadi. Maka biar dia likat/pekat sedikit sahaja dan masih dalam keadaan cair. Baru jalur warna akan cantik.
3. Campurkan adunan warna semasa ia masih panas.
4. Terpulang kepada anda hendak guna pewarna tiruan atau asli. Saya guna bunga telang untuk warna biru dan coklat untuk warna gelap.
5. Pastikan pudding disejukkan sekurang kurangnya 3 jam, baru potong.

Bahan bahan :
Bahan A (Untuk Blend)
120g Roti (4 keping)
200ml Susu Segar
2 biji Telur
100g Susu Pekat
250g Air Kosong (1 cawan)

Bahan B (untuk masak)
625ml Air Kosong (2.5 cawan)
10g Agar Agar
30g Butter
100g Gula Pasir

Bahan C (Untuk Warna)
Biru – 30 Bunga Telang dan ½ cawan air dimasak
Coklat Gelap – 2 sudu serbuk koko dan 3 sudu air panas
Loyang : 6 x 6

Sila Lihat Tutorial Ini Untuk Cara

Bread Puding / Agar agar

Tips and good practices:
1. When the batter contains egg, it must be heated up on the stove. This Agar agar contains eggs therefore, heat it up a while.
2. When you heat up the batter, make sure it is slightly thick only and NOT too thick. Let it be on the thin side rather than thick side so that when you combined them, the colour separation is clear. This is the part where many failed the most – they cook till the batter becomes thick. Don’t do that.
3. Mix the colour batters while they are still hot. If you let them cool of before mixing them, the batter already solidify.
4. Up to you to use artificial colours or natural colours. For this recipe, I use Blue Pea (Bunga Telang) for blue and Chocolate for dark colour.
5. Make sure you cool it coof for at least 3 hours before cutting the Agar agar.

Ingredients :
Ingredients A (For Blending)
120g Bread (4 slices)
200ml Fresh Milk
2 Whole Eggs
100g Condensed Milk
250g Plain Water (1 cup)

Ingredients B (For Heating)
625ml Plain Water (2.5 cup)
10g Agar Agar / Jelly
30g Butter
100g Granulated Sugar

Ingredients C (For Colour)
Blue – 30 Blue Pea Flowers with ½ cup water to simmer
Dark Chocolate – 2 spoon cocoa powder with 3 spoon hot water

Look at this Tutorial for how to do it ...

https://youtu.be/U8xCWQqB_nE

Agar Agar Roti | Puding Roti | Bread Pudding Jelly | 麵包燕菜布丁 Agar Agar Roti | Puding Roti | Bread Pudding Jelly | 麵包燕菜布丁Tips Cara Membuat:1. Bila adunan ada telur, adunan mesti dimasak. Puding ini mengandungi telur, ma...

Just completed - Bread Pudding

Wishing you all a prosperous and safe New Year.

Pineapple Tarts Melt in Your Mouth - English Version

Important Tip

1. I will always add in 1 spoon full of Ghee – ghee makes the tart soft, rich and flavorful. It is a secret ingredient for many bakers.

2. Ingredients for open flower tart and roll tart are not the same when it comes to amount of flour. Roll tart, the one I am sharing now, need soft texture so that it can be easily pumped out for you to roll. Therefore, roll tart like this, will use less flour and open flower tart will need more flour. How about the ball type of Pineapple tart? I would use flower open tart recipe and not this one! You can use this one but add another 30-40 gram of wheat flour.

3. I use a bit of corn flour/starch, about 20 gram or 2 spoon flat, as it will my tarts firmed and not easily broken when handled, even on the next day. If you are an expert, you can play around with this combination depending on the texture that you desire!

4. This recipe is tested many many times and it works!

5. Always remember that if dough too soft, add wheat flour. If too hard, add butter. That is how you save your dough in case of emergency! Don’t get PANIC! The taste will not run much.

Ingredients

250 gram butter
70 gram Ghee
2 spoon condensed milk
1 egg yolk
1 tea spoon vanilla extract
390 gram wheat flour
20 gram custard flour
20 gram corn flour
Bake at 160-170°c for 22-25min.

On How to do it, look at this tutorial link below

https://youtu.be/4TcVVyUNaTA

Kueh Bangkit Melt in Mouth | Kuih Bangkit Cair di Mulut | 番婆餅 | 入口融化“番婆饼” 食谱| 新年饼

In English, Bahasa Melayu & 中文

Important Tips:

1. Use Sago Flour and not Tapioca Flour. Sago flour truly makes Kuih Bangkit melt in your mouth. Yes, many recipes call for Tapioca Flour with unique techniques like keeping the fry flour for 7 days! I have done both types, but from my experience of making Kuih Bangkit, Sago Flour is the best as it truly makes the Kuih Bangkit melts in you mouth.

2. You must fry the Sago flour for 20 minutes so that the flour becomes lighter and dry. It will be lesser in volume after that. So fry 500g and after done frying, we only use 400g. Measure the flour properly.

3. You MUST use coconut cream and NOT coconut milk. Buy the boxed coconut cream. In old days, we use to simmer the coconut milk and reduce it to half and than only we use the santan.

4. Kuih Bangkit must be baked at 160 c for 28-30 minutes.

5. If you need to add more coconut, add in volume of few drops only.

6. All of the above is to make sure that your Kuih Bangkit becames light, crispy and TRULY MELTS in your mouth.

7. This recipe is … MELT IN YOUR MOUTH Kuih Bangkit!

Tips Penting

1. Guna Tepung Sagu dan bukan Tepung Ubi Kayu. Tepung Sagu membuatkan kuih bangkit anda cair dimulut. Memang ramai yang guna tepung ubi kayu tetapi dari pengalaman saya, Tepung Sagu benar benar membuat kan kuih bangkit cair di mulut.

2. MESTI goreng tepung dahulu sebab kita mahu tepung jadi kering betul. Gooreng dalam 20 minit dan biar dia betul betul sejuk. Ingat, guna 500 g tepung untuk goreng sebab tepung akan jadi kurang berat. Timbang selepas goreng dan ambil 400g sahaja.

3. Kuih bangkit MESTI guna Krim Santan dan BUKAN Santan Perah. Beli santan krim kotak untuk kuih ini. Orang dulu dulu masak santan bagi air naik dengan api yang perlahan (tinggal separuh) dan baru guna santan.

4. Bakar pada suhu 160 selama 28 ke 30 minit.

5. Jika anda perlu tambak krim santan, tambah dalam beberapa titik saja – sedikit sedikit

6. Semua diatas adalah untuk memastikan kandungan air didalam kuih ini ditahap minima. Baru Kuih bangkit and jadi ringan, rapuh dan betul betul cair di mulut.

7. InsyaAllah, kuih ini betul betul cair dimulut!!！

重要提示
1.必須用西米粉而不是木薯粉。西米粉真正使番婆餅入口融化。許多食譜技巧都使用木薯粉來製作，例如將炒粉保持7天！這兩種材料我都用過，但是以我製作番婆餅的經驗來看，西米粉是最好的材料，因為它確實使番婆餅入口融化。

2.將500克西米粉炒20分鐘（炒到斑斕葉乾為止）。然後西米粉重量量會變少。炒完後我們只須用400克。

3.您必須使用椰子奶油而不是椰子奶。購買盒裝椰子奶油。

4.如果您需要添加更多的椰奶油，添加幾滴即可。

5.番婆餅必須在160攝氏度下烘烤28-30分鐘。

6.以上所有都是為了確保您的番婆餅變得輕，酥脆和真正入口融化。

7.這個食譜是……入口融化的番婆餅！

Ingredients:
500 g Sago Flour (But use 400g only after frying)
140 g Coconut Cream
2 Yolks only
150 g Powdered Sugar
½ tea spoon salt
3 Pandan Leaves

On how to do it and more tips, click at the tutorial below
https://youtu.be/5Re0eWQxB5s

Kuih Bangkit Cair di Mulut | Kueh Bangkit Melt in Mouth | 番婆餅 | 入口融化“番婆饼” 食谱| 新年饼 Kuih Bangkit Cair di MulutTips Penting1. Guna Tepung Sagu dan bukan Tepung Ubi Kayu. Tepung Sagu membuatkan kuih bangkit anda cair dimulut. Memang ramai yang...

Green Pea Cookies for CNY !!!

Tips in doing it :

1. Add in ghee because ghee makes the cookies soft

2. Remember, if the dough is hard, add a bit of Mazola oil and if the dough is soft, add a bit of wheat flour

3. Bake for 20-22 minutes and watch it as each oven is different in heat containment

4. Salt makes the cookies tastier ….!

Ingredients

380 g all flour

260 g green pea’s powder

140 g fine sugar

230 g Mazola oil (or any corn oil if you don’t have it)

25 g ghee

½ tea spoon of salt

How to do it :

1) Combined the flour, sugar, the green pea powder and salt and mixed them well.

2) Add the oil and the ghee and mix them with hand.

3) Create a 11 g weight ball and brush the ball with yolk egg that been mixed with 2 spoon of oil.

4) Bake at around 20 -22 minutes at 160 c

If you cannot visualize the steps, look at this tutorial as it may help you ...

https://youtu.be/VE5y2iAWeqA