Air Fryer Kuih Gula Hangus @ Honeycomb Cake 气炸锅焦糖蜜蜂窝蛋糕

It's been many years back since I made this kuih gula hangus. Gosh, I have phobia making this kind of cake cause extremely worried if the honeycomb holes won't form in the cake. haha..... So, this round I just gave it a kick and it ended up pretty well. It turns out much better than expected. I am dancing with joy now. The picture says it all ! Please read on for more.

This is how you prepare the black treacle (gula hangus). Let sugar cook over medium heat till melted and turn dark brown colour.

Then slowly add in hot water about 50ml at a time till all in and let to cook over low heat till sugar completely dissolved. Set aside leave cool.

Ingredients :
250ml hot water
160gm sugar
125gm melted butter
125gm all purpose flour
1 TB baking soda
5 medium size eggs
150ml condensed milk
pinch of salt

Method :
(1) beat egg and condensed milk till light & pale, as picture shown below.

(2) now, add in melted butter, salt & black treacle (gula hangus) till well cooperated, as picture shown below.

(3) next, fold in flour & baking soda mixture till everything is well combined.

(4) once its done, sieve batter to 8" greased silicon bundt cake mould or 7" baking tray.

Finally, bake at preheated air fryer 170'C 35 minutes then 165'C for another 13 minutes or till tester came out clean. (place baking tray directly into the AF box, with a rack below for metal tray, without using the fryer basket)

See, the cake or kuih turns out looking like this and the tester came out clean. So, I am pretty sure it's cooked. Let it cool down for about 20 minutes and then unmould it.

OLALA..... now, you see what I mean ! I am one happy baker clap, clap, clap..... Hope you guys will love it too. Have fun !

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away..... haha...... Please read on for more. Note for my dearest readers : For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm taro (after cleaning) 80gm sugar 1/2 tspn salt 1 TB cooking oil 4 TB wheat starch **200gm mozzarella cheese, grated **100gm bread crumb Method : (1) wash & skinned the taro, then slice it into small portions. (2) next, steam for 25 minutes or till soft. (2...

Homemade Calamansi Jam 自制本地柑子果酱

This is definitely something that I don't usually make. My friend gave me a big bag of calamansi the other day. I have juice out some of them for bottling and another kilo for jam making. Of course, I can make preserved calamansi too but I still have plenty of them in storage. So, decided to make jam out of it this round. You know what I love about these calamansi ? It is pesticide free >o< My friend don't use pesticide on his fruit and vegetable plants. I am lucky to have a little share of his harvest everyday for free. For thanking him, I have reserved a few jars of jam for his wife. Please read on for more. It is a tedious job to prepare these calamansi cause plenty of seeds to be removed along. Do wear your spec ya guys ! haha..... Ingredients : 1.1 kg calamansi 1.5 kg white sugar 1.5 ml water Method : (1) clean and wash calamansi thoroughly then sliced and seeded. (2) now, combine water, sliced cal...

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making keropok lekor !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it. Keropok lekor is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy, keropok leko r is slightly thicker and fishy flavoured. And I have chosen to use ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg ikan kembung or bloating fish 1/2 cup water 1 tspn vegetable granules 2 tspn salt 1 tspn pepper 200-250gm tapioca starch Meth...

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