Tag Archives: dessert



I remember my first encounter with the stately coconut cake. It was my first christmas in the usa. My husband was still alive and well at that time. We sat around the bar in front of my mother in law’s magnificent rockefella center – esque tree. It was brilliant. It towered over me. It must have been at least 15 feet tall. It sparkled and glowed with all its grandiose. It was no humble tree. Despite the blinding lights from the corner of my eye i spotted s simple white cake. It was elegant and luxurious in its simplicity. A true beauty. I soon found out that it was a coconut cake. Sometimes when something looks so perfect on the outside, the inside can sometimes disappoint. Nothing ruins greatness more than the anticipation if greatness. It was good cake. Tender, moist and had an examplary crumb structure. The frosting wasn’t overwhelming, it was just right. My only issue was that it did not explode with the flavour of coconut. Apart from the superficial beauty of the coconut on the frosting it tasted like the almond extract in dr pepper that i loathe so vehemently. I was unimpressed.

I remember being in awe that night and I continue to be in awe by the beauty of grand christmas trees and coconut cakes. Since that day I have always fantasized about perhaps one day making my own stately coconut cake.

I recently found myself in brazil. I bought some goiabada. Guava paste. I became obsessed with the idea if making a coconut lime guava cake. I did some online trolling and i came up with a white coconut lime cake, sandwiched in between guava jam and frosted with a lime swiss meringue buttercream.

It was a tropical fiesta masquerading as a stately coconut cake.

Coconut-lime guava cake




I finally bought a madeleine mould for myself. My intention was to use it for madeleine and kuih bahulu. Kuih bahulu is a lighter malay version of this petite buttery french cake without the butter.

For breakfast today I decided to make some madeleine. They were so quick and easy to make. I love the contrast of the slightly sweet, crisp exterior and the moist, buttery sponge on the inside. I think they taste best when still slightly warm.

Bon Appetit!

The tragedy of the Kuih Lapis Kacang that was not meant to be


So I woke up really early today so that I could catch a ride from Joe to go to the Asian store. The newly found enthusiasm that I have to explore Malay cooking has led to serious trolling of several Malay food blogs.

Lo and behold, I spotted a reliable looking Kuih Koleh-Koleh recipe. Kuih Koleh-Koleh is a complex, elaborate Malay dessert. Well, at least in my mind. Koleh-Koleh consists of a brown sticky custard that has a caramel, nutty, creamy flavour. And is topped with Tahi Minyak which literally means Oil Shit. What it really is, is coconut milk reduced till the point it curdles and turn a dark chocolate colour and releases coconut oil. The curdled crumbly goodness that remains is known as Tahi Minyak and is sprinkled on top of the steamed brown sticky custard. Tahi Minyak is like the icing on a Malay cake. It adds a new dimension to this humble looking steamed cake. Yum! Just thinking about it makes me salivate. Not quite sure what it is doing to fellow readers who have never had these little bits of brown goodness. Oily shit might not stimulate your salivary glands like it does for me.

You might notice that I swing from calling it a custard then a cake. “Make up your mind already,” you say. Which is it? It really isn’t a cake or a custard. More like a cross between the two. It is complicated like that.

Anyway, it was not Kuih Koleh-Koleh that led me to the Asian store this morning. Kuih Koleh-Koleh just seemed a little intimidating to me. I am merely an amateur with very little experience in making Malay kuih despite being Malay. I only know how to eat them. I later came across a seemingly less complicated recipe from a Kuih Lapis Kacang Hijau (Layered Green Bean Cake). It looked delicious and manageable. And I don’t have to deal with making the extra component of making the Tahi Minyak which require laborious stirring of the coconut milk for an extended period of time.

So Kuih Lapis Kacang Hijau it is.

When I got to the Asian store, the Malaysian/Indonesian section was bare! I don’t see the green bean flour that I thought I saw a month ago. All that was left was hoon kwee flour that is split mung bean flour. I was disappointed and panicked for a second. I scurried to the Thai/Vietnamese flour section. No Green Bean Flour!!!!

As I wandered around the different aisles I spotted Moi-Moi Akara Bean flour. I pondered for a minute. Maybe this might work. For some reason I thought it looked like green bean flour although I don’t even quite know what green bean flour is suppose to look like. I took comfort in the fact that the packaging looked Filipino-ish. Most Filipinos are Malay by race and there are little overlaps in our language, food and physical appearance.

So Moi-Moi Akara Bean flour it is.

As I stood at the check-out line I asked the Vietnamese cashier? “Do you know what kind of Bean this Bean flour is made of?” ” I think it is Mung bean (a.ka. green bean). It usually is.” She sounded confident in her guess. I got the semi-confirmation that I so badly wanted.

I googled Moi-Moi Akara bean flour when I got home.

Apparently Moi-Moi Akara Bean flour is used in Nigerian cuisine. NOT Filipino as I had guessed. I am still not a 100% sure what bean it is made of but there is a mention of black eye peas. So I figured how bad can it turn out.So I chance it.

The first funky feeling I got was when I added the coconut milk mixture to the flour. Earthy, raw soya bean smell started to emit from the mixture. I thought it just needs to be cooked. It will smell better. And as I steamed it layer by layer, it smelled and looked like it was coming together.

I was optimistic but cautious.

I let it cool. I unmoulded it. Took a deep breath and cut into it.

Hmm..pretty gross. Not quite what I had in mind. Gummy. Muddy. Brought me back to that one time I added a wheat grass shot into my orange-carrot juice at Jamba. Overall, YUCK!

I know now that Moi-Moi Akara bean flour is not the same as green bean flour.

Upon closer inspection of the packaging of the Moi-Moi Akara Bean flour. Smack in the middle was a map of Africa. There was also a picture of a mud hut with a lady in a Gomesi pounding some beans.

I feel stupid. I am also disappointed. This sucks. I failed. Into the bin it goes.


I won’t give up. Will get it right the next time round. And the next time it will be Kuih Koleh-Koleh, Oily Shit and all!