PINEAPPLE JAM BISCUITS

This time, I didn't even know what I was baking at first. As I looked at these pineapple jam biscuits, they reminded me of a childhood favourite that my mother loved to buy and share with the family. My siblings and I were always so happy whenever she brought them home. They were one of our favourite treats growing up.

With some leftover pineapple jam from making pineapple tarts—and in fact, an entire packet of pineapple jam sitting on my kitchen shelf—I decided to make these pineapple sandwich biscuits. I wanted them to resemble those beloved biscuits from my childhood.

Although they don't taste exactly the same as I remember, they come quite close. The biscuits are fragrant, sweet, and delicious, with a rich pineapple filling tucked between two buttery layers. Most importantly, they bring back warm memories of simpler days and happy moments shared with family.

I've stored them in an airtight container, where they can keep well for up to two weeks, allowing me to enjoy them slowly. No one is going to fight me for them this time, as everyone is usually out and about these days. But if they do want some, I'll be more than happy to share.

Pineapple Jam Flower Cookies Recipe

For the pineapple jam filling

Ingredients

• 1 medium pineapple (about 500–600 g grated flesh)
• 80–120 g sugar (adjust to sweetness)
• 2 cloves (optional)
• 1 small cinnamon stick (optional)

Method

1. Grate or blend the pineapple lightly.
2. Cook in a pan over medium heat until liquid reduces.
3. Add sugar and spices.
4. Stir continuously until thick, sticky, and jam-like.
5. Cool completely.
6. Roll into small balls (about 1 tsp each).

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Cookie Dough

Ingredients

• 250 g unsalted butter (softened)
• 50 g powdered sugar
• 2 egg yolks
• 350 g all-purpose flour
• 50 g cornstarch
• 30 g milk powder (optional but recommended)
• 1/4 tsp salt
• Vanilla extract (optional)

Egg Wash

• 1 egg yolk
• 1 tsp milk

Instructions

1. Make the dough

• Cream butter and powdered sugar until smooth.
• Add egg yolks and vanilla.
• Sift in flour, cornstarch, milk powder, and salt.
• Mix into a soft dough.

2. Shape the cookies

• Roll dough to about 3–4 mm thick.
• Use a flower cookie cutter.
• Cut equal numbers of tops and bottoms.
• For the top pieces, cut small petal holes or use a patterned cutter.

3. Fill

• Place a small pineapple jam ball on one cookie.
• Cover with another cookie and gently press edges.

4. Bake

•  Brush tops with egg wash.
• Bake at:
  • 170°C (340°F) for 15–20 minutes
• Bake until lightly golden.
• 
  

Here’s the simplified version focused just on the cookie dough and assembly.

Easy Pineapple Jam Sandwich Cookies

Ingredients

• 250 g unsalted butter (softened)
• 50 g powdered sugar
• 2 egg yolks
• 350 g all-purpose flour
• 50 g cornstarch
• 30 g milk powder (optional, but gives bakery taste)
• 1/4 tsp salt
• 1 tsp vanilla
• Store-bought pineapple jam filling

Egg Wash

• 1 egg yolk
• 1 tsp milk

Instructions

1. Make the dough

• Beat butter and powdered sugar until smooth.
• Add egg yolks and vanilla.
• Mix well.
• Add flour, cornstarch, milk powder, and salt.
• Mix until a soft dough forms.

Do not overmix or the cookies become hard.

2. Shape

• Roll dough to about 3–4 mm thick.
• Use a flower cookie cutter.
• Cut matching top and bottom pieces.

For the top cookies:

• make small slits/holes with a straw, knife tip, or patterned cutter.

3. Fill

• Put about 1 teaspoon pineapple filling in the center.
• Cover with another cookie piece.
• Press gently around edges.

If the jam is sticky, chill it first for easier handling.

4. Egg wash

Brush the tops lightly with egg wash for the golden color.

5. Bake

Bake at:

• 170°C / 340°F
• 15–18 minutes

Bake until edges turn lightly golden.

DIY Self-Raising Flour

 

DIY Self-Raising flour at home whenever you need it instead of buying.

Ingredients:

1 cup all purpose flour + 1/4 tsp salt + 1 1/4 tsps baking powder

2 cups all purpose flour + 1/2 tsp salt + 2 1/2 tsp baking powder

Yam Shanghai Mooncakes(smaller batch)

  

Yam Shanghai Mooncakes 

🟣 Yam Filling (for 6–8 mooncakes)

Ingredients

 • 200 g yam (taro), peeled & steamed

 • 40–50 g sugar (adjust to taste)

 • 20 g butter (or margarine/shortening)

 • 1 tbsp condensed milk (optional)

 • ½ tbsp oil (if mixture is too dry)

Method

 1. Steam yam until soft, then mash finely.

 2. In a pan, cook mashed yam with sugar and butter over low heat until smooth and not sticky.

 3. Cool completely, then divide into 25 g balls.

 • Optional: wrap each around half a salted egg yolk.

Pastry Dough (for 6–8 mooncakes)

Ingredients

 • 100 g all-purpose flour

 • 20 g icing sugar

 • 40 g unsalted butter (softened)

 • ½ egg (about 25 g, beaten and divided)

 • ¼ tsp vanilla extract

 • ¼ tsp baking powder (optional)

Method

 1. Cream butter and sugar until light.

 2. Add egg and vanilla, mix well.

 3. Sift in flour (and baking powder if using). Mix into a soft dough.

 4. Chill for 30 minutes.

 5. Divide into 30 g portions. 

🟤 Assembly

 1. Flatten a dough portion into a circle.

 2. Place yam ball in the center, wrap and seal.

 3. Shape into smooth ball or dome.

 4. Place on lined tray.

⸻

🟠 Egg Wash

 • Mix leftover beaten egg with a splash of milk.

 • Brush lightly on mooncakes, sprinkle sesame seeds if you like.

⸻

🔥 Baking

 • Preheat oven to 170°C.

 • Bake for 10 minutes, remove and brush with egg wash.

 • Return to oven and bake another 12–15 minutes until golden.

 • Cool completely before storing. Best eaten after 1–2 days.

Soft Yogurt Buns With Raisin/Pumpkin Seed

With Raisins

With Pumpkin Seeds

INGREDIENTS:

135g milk

40g sugar

1 tsp instant yeast

50g greek yogurt

1 egg

1/2 tsp salt

300g bread flour

25g unsalted butter

raisins or pumpkin seeds

EGG WASH:

1 egg + 1 tbsp water

Bread machine kneading start with liquid first, then dry ingredients. Add in butter only after it has become a dough. Add in raisins or pumpkin seeds when the machine beeps.

let the dough rise for 1 hour or double in size. Divide dough into 9 pieces and let rise for 1 hour again or until double in size. Bake in pre heated oven 180°c for 20 mins. Graze the top with butter for a shiny look.

By Mixer:

Dissolve sugar in warm milk and stir in the yeast. It will turn foamy later.

Add in the greek yogurt, egg, salt, and flour. knead until a rough dough forms.  The dough will be sticky. Once dough comes together, add in the butter. knead until the dough is smooth. Add in raisins or pumpkin seeds.  Cover and let it rise for about 1 hour.

Divide dough into 9 equal pieces. shape into ball. Cover and let rest for 1 hour or double in size.

Bake in pre heated oven 180°C for 20 mins. Glaze the top with butter for a shiny look.

STEAMED ALMOND LAYERED SPICE CAKE

 

I’ve been eyeing a recipe from an old recipe book I picked up for free at a supermarket a long time ago. I made this cake many years ago but can’t quite remember how it tasted. Last week, I decided to make it again, and it turned out to be a nutty and spiced cake. If you love almonds and spices, I recommend giving it a try!

Some of my family members aren’t fans of spiced cakes, but they liked this one. Perhaps it’s the almonds that won them over, and I’m not complaining! The almonds definitely made the cake better.

INGREDIENTS:

250g butter

200g fine sugar

4 tbsp honey

300g self raising flour

1/2 tsp baking powder

1 tsp cake spice

6 eggs

1 tsp vanilla essence

4 tbsp condensed milk

pink colouring or plain

150g sliced toasted almond for topping each layer

METHOD:

1.  Cream butter with condensed milk till creamy and add in honey. Add in egg yolks one at a time, beating well after each addition.  Add in vanilla essence.

2.  Sieve flour, cake spice and baking powder.  Add it to butter mixture.

3.  Beat egg whites with sugar until stiff.  Fold egg whites into mixture(2) Mix lightly.

4.  Divide mixture into 2 if want to add  colouring, if no colouring don't have to divide. Add pink to one mixture and the other mixture leave it plain.

5.  Prepare steamer.  Grease cake tin with butter.  Take 1/2 cup of  pink colour mixture and put in the greased cake tin.  Steam for 10-12 minutes.  Sprinkle sliced almond. Add another 1/2 cup of plain mixture and put on top of pink layer.  Steam for 10-12 minutes again.  Repeat process until sliced almond and cake mixture are used up.

Cool cake on wire rack.

ROTI BOY WITH MILO

MILO BUNS

 

My son's friend gave us some packets of Milo that is about to expired in 2 months time. Knowing that we may not enough it in due time, I decided to use it up quickly and so, I make cakes, cookies, agar-agar and the last one is Roti Boy Milo. A mixture of a bit of coffee gave the buns a unique milo coffee taste. I cover the whole bun(to the sides as well) with the cookie topping.

These buns are a hit in our home that day after baking. My family loves it. 

DOUGH INGREDIENTS:

2/3 cup fresh milk, warmed

4 tbsp 3 in 1 instant coffee powder

11/2 tsp instant yeast

1 egg, grade b

1 1/2 tbsp granulated sugar

1 3/4 cups all purpose flour

1/4 cup milo powder from dark chocolate milo sachet

2 tbsp unsalted butter

1/2 tsp salt

COOKIE TOPPING:

4 tbsp butter

1/4 cup icing sugar

1 egg

1/3 cup all purpose flour

2 sachets dark chocolate milo(33g x 2)

FILLING:

6 cubes butter(small)

METHOD FOR DOUGH:

Stir fresh milk and milo powder together until well mixed. Add in the instant yeast. Stir well. Let it stand for 3 minutes until bubbles formed.

Add in the sugar and egg.

Mix the all purpose flour and the dark chocolate milo together(sifted).and add in to the milk mixture.

Stir it well so that it's well mixed. then add in the unsalted butter and the salt and mixed well again.

Knead the dough with the mixer machine with dough hook until formed a dough.

Cover the dough with a damp cloth. let the dough rest for 1 hour.

Divide the dough to 6  round balls. Cover and let rest for 10 mins. Flatten each dough and fill with a cube of the butter. Seal and shape to round balls. Cover and let rest for 1 hour.

METHOD FOR COOKIE TOPPING:

In a bowl, add butter and sifted icing sugar and mix well.

Add dark chocolate milo , egg, all purpose flour and 2 tbsp hot water and mixed until well combined.

Transfer the mixture into a piping bag.

After the buns has rested for 1 hour or double in size, it's time to pipe the topping. Swirl round the buns until covers the top and sides as well.

Bake at 180°C for about 22 mins depending on your oven. Normally it took 20 minutes to bake.

STEAMED MOIST MILO CAKE

 

6 packs dark chocolate milo powder(33gx6)

3/4 cup granulated sugar

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 pkt 3 in 1 instant coffee powder(optional)

3/4 cup evaporated milk

2 eggs

1/4 cup melted butter

In a mixing bowl, add dry ingredients first-mixed well. Then add in wet ingredients.

Pour to baking tray, cover the top with foil and steam for about 40-50 minutes  under medium heat.

The cake can be cover with frosting preferably with milo frosting.

MILO FROSTING:

3 sachets dark chocolate milo

1 cup evaporated milk

1/4 cup brown sugar

2tbsps unsweetened cocoa powder

2 tbsps all purpose flour

1 tbsp butter

Put sugar in pan,cocoa powder,all purpose flour, 3 packs of milo. Mix with whisk. Add milk.

Mix well. cook in low heat until thickens. Add butter. Remove from heat.

Frost the cake.

STEAMED MILO CEREAL CAKE

 

Seeing that my packets of Milo cereals is nearly expired, I use it to make this cake. I opt out the frosting as I was lazy to make and I don't love cake with frosting that very much.

INGREDIENTS:

1 cup all purpose flour

1/2 cup milo cereal powder(about 3 Pkts)

1 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

1 cup white sugar

2 large eggs

1 cup evaporated milk

1/4 cup vegetable oil

1 tbsp vinegar

METHOD:

Put all of the dry ingredients in a large mixing bowl and mixed well. Then add in the wet ingredients and whisk well.

Pour to baking tray and steamed for 50-55 minutes using medium heat.

Cool completely before frosting.

CHOCOLATE SAUCE:

1 cup evaporated milk

1/2 cup sugar

2 tbsp all purpose cream

4 tbsp cocoa powder(unsweetened)

1/4 cup all purpose flour

2 tbsp melted butter(unsalted)

METHOD:

In another bowl, add all of the above ingredients accordingly. Mix it well with a whisk.

transfer to a saucepan under low heat and cook for 5-6 minutes, stirring occasionally until thickens.

Pour over the top of the milo cake.

Recipe adapted from kusina Ni Lola

BURNT KUIH SALAT

After steaming my Kuih Salat dessert, I bring to the oven to grill the custard top like the Burnt Cheescake that was popular before. It was not bad. Tasted super delicious.I did that because water got to the top when steaming. I used the top grill to dries up the water. As soon as the water dries up, I turned off the heat of the oven.

KUIH SALAT WITH NO EGGS

INGREDIENTS:

2 cup glutinous rice

21/4 cup santan

1 tsp salt

21/2 cup thick coconut milk

1/2 cup pandan juice

3/4 cup wheat flour

1 tbsp custard powder

3/4 cup sugar

1/4 tsp salt

WHITE LAYER:

1. Soak the glutinous rice overnight or at least 5 hours. Discard the water.

2. Add salt to the santan and mix well.

3. Pour the salty santan to the glutinous rice.

4. Steam the glutinous rice for 15 minutes.

5. Puffed up the rice with a fork..

6. Put to another tray that is greased or lined paper or with banana leaves. Smooth the rice either

with banana leaf or the back of a spoon.

GREEN LAYER:

1. Mix thick coconut with pandan juice,wheat flour, custard powder, sugar, and salt. Mix thoroughly

with a whisk.

2. Put to kuali and make hot and slightly thicken, then turn off the heat.

3. Add to the glutinous rice top.

4. Steam for 40 minutes until done.

5. Take the kuih salat out from the kuali and bring to grill using top heat only in the oven till the top is

browned and so called "Burnt Kuih Salat"..

ROLLED OATS GRANOLA

 

INGREDIENTS:

2 cups rolled oats

1/4 cup any type of oil(can be less than 1/4 cup)

1/4 cup honey

1 tsp salt

2 pkts sunflower seeds( can be replaced with almond or cashew nuts)

2 tbsps chia seeds

Dried strawberries( optional)

METHOD:

1.  In a bowl, add in oil, follow by honey, salt, rolled oats, sunflower seeds, and chia seeds.

2.  Spread on a lined baking tray.

3.  Bake at 150°C for about 55 minutes or until crisp and brown.

4.  Cut into pieces or just break with your hands.

5. After cooling, keep it in an airtight container.

NOTE: If it is too oily, can add in more rolled oats.

 

Bean Sprouts Flat Noodles, locally known as Char Kueh Tiaw and fried with only towgeh or beansprouts or can be fried with seafood, most commonly are prawns and cockles. I liked to simply cook plain with only beansprouts or towgeh, hence it is called"Towgeh Kueh Tiaw".

Every ingredients here is agak agak only(estimation). Measure according to my own taste.

Nice Char Kueh Tiaw are hard to find nowadays, so why not cook it at home?

Since Kueh Tiaw are already oily, I do not want to add in much oil .Some hawkers cooked their Kueh Tiaw too oily. Cooking at home means I can control the oil and I wanted my Kueh Tiaw to be not too oily. Ingredients:

1 packet flat noodles/kueh tiaw 1 pip garlic 1 small red onion 2 eggs 1 handful of fish cake 1 handful of towgeh/bean sprouts a handful of green leafy vegetables Sauce: (mixed together before cooking) 1 1/2 tbsp soya sauce 1 tbsp light soy sauce 1 tbsp oyster sauce 1/2 tbsp chicken granules(optional)

cooking oil

1. Add oil to the wok. When ready, add in red onions and garlics and fry till brown and fragrant.

2. Add in the fish cake, then the kueh tiaw.

3. Move the kueh tiaw to leave space to pour in the eggs. let the eggs set for a while, then keep frying.

4. Then add in the mixed sauce. Fry for a minute before adding in the towgeh and green lefy vegetables.

5. Keep frying for 3 more minutes until evenly mixed and dish it up to serve. Over cooking will make the kueh tiaw to break easily.

Note: Another method of cooking is to add in all the ingredients in first then the sauce add in last. Either

way can still get a nice delicious Char Kueh Tiaw.

CLAYPOT TOFU

CLAYPOT BEANCURD

Let's make Claypot Tofu or Beancurd at home. No eating out. No need fancy fancy restaurant or cafe. Just grab all your ingredients needed and tools to cook delicious tofu in your kitchen. Claypot Beancurd mainly consist of fried beancurd, prawns, broccolli, cauliflower, mushrooms, peas, carrots, tomatoes, and meat or without meat at all. Prepare all the ingredients and start cooking. Ingredients: Tofu 10 florets - Broccoli 8 florets - cauliflower 1 pkt enoki mushrooms 1 tin button mushrooms 6 straw mushrooms 1 carrots 2 tomatoes 200g chicken meat 8 big prawns(optional) 2 inch ginger 1 onions 1 garlics sauce: 1 tbsp dark soy sauce 1/2 tbsp light soy sauce 1 tbsp cooking gourmet wine 1/2 tbsp fish sauce 1 tbsp oyster sauce 1 cup water 1 1/2 tbsp corn starch + water These are my basic ingredients to make claypot beancurd. My recipe are just estimation only. My servings are for 3-4 persons. You can taste and adjust to your liking.,

INSTRUCTIONS TO COOK:

Cut beancurds into small equal sizes. Deep fried the beancurds in hot oil.

Cut broccoli and cauliflower into small florets. Peel carrot skin and slice small. Cut soften soaked straw mushrooms into small. Cut tomatoes to one quarter size. Cut chicken breast into small bite pieces. Deveined the prawns and unshelled. Slice the ginger thin and chop onions and garlics into small.

In a frying pan, heat oil and add in the ginger, onions and ginger and fry till fragrant. Add in the chicken meat. Stir for a while. Add all the vegetables in to stir.

PREPARE THE SAUCE:

Add all the sauce in a small bowl and mixed well. Pour the sauce into the vegetables.

Mix the cornstarch with water.

Add the previously fried beancurd into the vegetables. Lastly, add in the cornstarch water.

Pour the dish into the claypot pot and simmer with low fire for 2 seconds and off the fire.

Now it is ready to eat. Serve with rice.