Grandmother's Saffron rolls - Swedish style

Ingredients:

• 50 gram stick margarine or butter
• 2 cups milk
• 50 grams fresh yeast or 2 tablespoons active dry yeast.
• 1 teaspoon salt
• 2 teaspoons sugar
• 6 1/4 cups all purpose flour
• 1 gram saffron
• 1 sugar cube or 1 teaspoon cognac
• 125 gram stick margarine or butter, softened
• 2/3 cup sugar
• 1 egg

Brushing and garnishing:

• 1 egg, lightly beaten
• raisins
• pearl sugar, if desired

Methods:

1. Melt the butter in a saucepan. Add the milk and heat to 37 C. If using active dry yeast, heat to 45 C Crumble the yeast in a large bowl and add some of the milk, stirring until dissolved. Add the remaining liquid, salt, sugar and most of the flour. Knead until the dough no longer sticks to the sides of the bowl. Sprinkle with a little flour, cover and let rise until doubled, around 1 hour.
2. Crush the saffron with the sugar cube in a mortar or mix with the cognac.
3. Beat the butter and sugar until light and fluffy. Add the saffron and the egg. Knead this mixture into the dough. Add the remaining flour, reserving a little for later. 
4. Form into shapes, as pictured. Place on a greased or parchment - lined baking sheet. Cover and let rise until almost doubled.
5. Brush with beaten egg and garnish with raisins and pearl sugar. Bake one the center oven rack for 8-10 minutes.

*Oven temperature: 250 C                                                                      45 rolls

Lenten Buns - Swedish style

Ingredients:

• 100 grams stick margarine or butter
• 1 1/4 cups milk
• 50 grams fresh yeast or 2 tablespoon active dry yeast
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 egg
• 1 1/2 teaspoons baking powder
• 4 cups all purpose flour

Brushing: 

• 1 egg , lightly beaten

Filling :

• 150 gram almond paste

Garnish:

• 3/4 cup whipping cream powdered sugar

Methods:

1. Melt the butter and add the milk. Heat to 37 C. If using dry yeast, heat to 45 C .
2. Crumble the yeast in a large bowl and add salt, sugar, milk mixture and egg. Combine baking powder and flour, knead it until smooth and elastic. Cover and let rise for 30 minutes in the bowl.
3. Turn out onto a lightly floured surface and knead until smooth and elastic. Form into round balls. Place on a greased or parchment-lined baking sheet. Cover and let rise until doubled.
4. Brush with beaten egg. Bake on the center oven rack for 8 - 10 minutes. Let cool.
5. Cut off the tops of the buns and remove some of the crumbs in the center, but do not break through the outer surface of the buns. Fill with some fillings.
6. Filling: Place a little almond paste in each bun. It can be mixed with a little of the cream for garnish, if desired.

* Oven temperature : 250 C                                                     12-15 buns

Bingka Ubi (Baked Tapioca cake) - Malaysian style

Ingredients:

• 1 medium sized tapioca
• 2 cups sugar
• 2 block palm sugar
• 1 grated coconut

Method:

1. Grate the tapioca and grind together with the coconut.
2. Melt the sugar, palm sugar and screwpine leaves.
3. Mix thoroughly all the ingredients and put in a baking tin.
4. Bake in oven in a temperature of 180 C until done
5. Cool the cake before cutting. 

Braided Sweet Bread - Swedish style

ingredients:

• 2/3 cup milk
• 25 gram fresh yeast or 1 tablespoon active dry yeast
• grated zest of 1/2 - 1 orange
• 1/3 cup orange juice
• 1/2 cup creamed cottage cheese, sieved, or quark
• 1/2 cup sugar
• 1 egg ( reserve a little of brushing)
• 3 cups all purpose flour

Brushing and garnishing:

• beaten egg
• 3/4 powdered sugar
• 2-3 tablespoons orange juice

Method:

1. Heat the milk to 37 C. If using active dry yeast, heat to 45 C. Crumble the yeast in a large bowl and add the milk, stir ring until the yeast is dissolved. Add the orange yeast and juice, cottage cheese and sugar.
2. Beat the egg and add most to the dough liquid, reserving the rest for brushing.
3. Knead in most of the flour. The dough should be smooth but not to stiff. Cover and let rise for around 30 minutes.
4. Turn the dough out onto a lightly floured surface. Knead with the remaining flour until smooth and elastic.
5. Divide the dough into 3 equal parts. Roll each piece into a 40 cm long rope. Braid the ropes into a long tight braid.
6. Form the dough into a round loaf on a greased or parchment - lined baking sheet. Cover and let rise for around 30 minutes. Brush with the remaining egg.
7. Bake on the center oven rack for 20 - 25 minutes. Remove from the oven and place on a rack. Cover and let cool. Stir the powdered sugar into the juice. Drizzle over the loaf.

* Oven temperature : 200 C

Jelly roll - Swedish style

Ingredients:

• 3 eggs
• 1 cup sugar
• 1 cup all purpose flour
• 2 teaspoons baking powder
• 1/4 cup milk or sour cream

Filling:

• 1 cup thick preserves or fruit puree

Method:

1. Line a baking sheet cake pan with parchment paper.
2. Beat the eggs and sugar until light yellow and very thick.
3. Combine the dry ingredients and fold into the egg mixture. Stir in the milk.
4. Spread the batter evenly over the prepared pan.
5. Bake on the center oven rack for around 5 minutes.
6. Turn the cake out onto parchment paper sprinkled with sugar. Remove the paper from the cake.
7. Immediately spread with filling and roll up the cake. Let cool completely, seam side down, before cutting into slices.

* Oven temperature : 250 C

Cardamom rolls - Swedish Style

Ingredients:

• 150 grams stick margarine or butter
• 2 cups milk
• 50 gram fresh yeast or 2 tablespoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons ground cardamom
• 5 1/3 cups all-purpose flour

 Filling:

• 100-125 gram almond paste
• 2 teaspoons ground cardamom
• 50 gram stick margarine or butter

Brushing and garnish:
1 egg, lightly beaten pearl sugar

                                                                                                approximately 45 rolls
Method:

1.  Melt the margarine in a saucepan. Add the milk and heat until lukewarm, around 37 C. If using active dry yeast, heat to 45 C.
2. Crumble the yeast in  a large bowl and add some of the milk mixture, stirring until dissolved. Add the remaining liquid, salt, sugar, cardamom and around 2/3 of the flour, mixing to combine.
3. Knead the dough until smooth and elastic. Add more flour, but reserve 1/2 - 3/4 cup. The dough is ready when it no longer sticks to the sides of the bowl. Sprinkle a little flour over the dough so that it doesn't dry out. Cover with a cloth and set in a warm, draft-free place. Let rise until doubled.
4. Punch down the dough and knead it in the bowl for a few minutes. Turn out onto a lightly floured surface. Knead in the remaining flour. The dough is ready when it no longer sticks to the sides of the bowl and hands. If the dough is cut, the exposed surface should have even pores. if there are big holes, it hasn't been kneaded enough.
5. Grate the almond paste and mix with the cardamom and butter until smooth.
6. Divide the dough in half. Roll each half into a flat rectangle on a lightly floured surface. Spread the filling over the dough. Roll up and cut into even slices. Place them, cut side up, in a paper baking cups or on a parchment-lined baking sheet.
7. Cover and let rise until doubled. Brush with beaten  egg and sprinkle with sugar.
8. Bake on the center oven rack for 8-10 minutes.

*Oven temperature: 225 C

Peppernuts - Swedish style

Ingredients:

• 100 gram stick margarine or butter, softened
• 1/3 cup sugar
• 1/2 tablespoon light corn syrup 
• 1/2 egg
• 1 teaspoon ground cardamom
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 1/2 all purpose flour
• 1 teaspoon baking soda

                                                                                           approximately 30 cookies
Method:

1. Beat the butter, sugar and molasses until light and fluffy. Add the egg, beating well. Stir in the dry ingredients, kneading until smooth.
2. Roll into balls and place on a greases or parchment-lined baking sheet. 
3. Bake on the center oven rack for around 20 minutes.
4. Peppernuts should be completely dry and brown.

*oven temperature : 175 C

Gingerbread cookies - French Style

Ingredients:

• 200 grams stick margarine or butter
• 3/4 cup sugar
• 1/2 cup light corn syrup 
• 2 teaspoons ginger
• 2 teaspoons cinnamon
• 2 teaspoons ground cloves
• 1 teaspoon baking soda
• 2 1/2 cups all purpose flour
• 125 grams chopped almonds

Method:

1. Beat the butter, sugar and syrup until light and fluffy. Gradually add the dry ingredients and nuts, mixing well.
2. Turn the dough out onto a floured surface. Knead until smooth. Divide in half and form into thick logs. Flatten into a rectangular shape, if desired.
3. Wrap each log in plastic. Refrigerate for several hours or overnight.
4. Cut into thin slices wit a sharp knife. Place on greased baking sheets.
5. Bake on the center oven rack for around 12 minutes. 

* Oven temperature: 175 C

Saffron cake - Swedish style

Ingredients:

• 200 grams stick margarine or butter
•  1/2 grams saffron
• 1 sugar cube
• 2 eggs
• 1 1/4 cups sugar
• 2/3 cup milk
• 1 2/3 cups all purpose flour
• 2 teaspoons baking powder
• powdered sugar

Method:

1. Grease and flour a 24 cm spring form pan.
2. Melt the butter and let it cool.
3. Crush the saffron with the sugar cube in a mortar.
4. Beat the eggs and sugar until light yellow and very thick. Add the saffron, butter and milk.
5. Combine the dry ingredients ad beat well.
6. Pour into the prepared pan.
7. Bake on a low oven rack for around 45 minutes.
8. Just before serving, sift powdered sugar over the cake.

*Oven temperature: 175 C

Chocolate muffins - Swedish style

Ingredients:

• 100 gram stick margarine or butter
• 2 eggs
• 1 cup sugar
• 1 1/2 teaspoon vanilla extract
•  pinch salt
• 4 tablespoon cocoa
• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder

                                                                                                             12 muffins
Method:

1. Grease muffin tins place paper baking cups in the tins.
2. Melt the butter and let it cool. Beat the eggs and sugar until light yellow and very thick.
3. Add the remaining ingredients, adding the butter last. Pour into the tin
4. Do not fill more than 1/4 full. 
5. Bake in the center oven shelf for around 10 minutes.

*Oven temperature: 200C

Banana with nut Bread - Malaysian Style

Ingredients:

• 5 tablespoon unsalted butter
• 1 1/2 cups plain flour
• 1 teaspoon Sodium bicarbonate
• 1 teaspoon salt
• 1 cup sugar
• 2 eggs
• 1 cup Banana (mashed)
• 1/2 cup sour cream
• 1 teaspoon Vanilla flavour
• 1/2 cup Pacan nut (Coarsely chopped)

Methods:

1. Sift the flour together with sodium bicarbonate and salt, set aside.
2. Cream the butter and sugar at medium-high speed until light and fluffy. Then add in egg and beat until incorporated.
3. Add the flour mixture into the butter mixer and beat at low speed until combined. Add the banana, sour cream and vanilla and beat again until well combined.
4.  Stir in pecan. Divide mixture evenly into a loaf pan.
5.  Bake a preheated oven at 170 C for 30 to 35 minutes or until the loaf are golden brown. 

Doughnut - Malaysian Style

Ingredients:

• 250 gm- high gluten flour
• 250 gm- super fine flour
• 15 gm- milk powder
• 220 gm- water
• 50 gm- sugar
• 10 gm- salt
• 75 gm- butter
• 2- eggs
• 15 gm- yeast
• 5 gm- improver

Method:

1. Combine flour, improver, sugar, salt, yeast, milk powder, water and eggs stir in slow speed for 2 minutes, put in the butter and change the speed to second speed and stir for 10 minutes
2. Rest the dough 5 to minutes, divide into each dough 40 gm. Then roll into round shape, rest it for 5 minutes and then make like a ring. 

Baguette (French Stick) - French Style

Ingredients:

• 350 grams high gluten flour
• 150 grams super fine flour
• 11 grams yeast
• 8 grams salt
• 5 grams sugar
• 300 grams water

Method:

1. Combine flour, yeast, salt, sugar and water into a bowl. Mix slow speed for 2 minutes. Then change to second speed for 8 minutes.
2. Rest one hour and then punch down the dough and let it rest for 15 minutes.
3. Divide the dough into 200 gram, roll until long shape and put into french stick mould. Keep into a cabinet or cover with plastic. Keep near warm place for 15 minutes.

* Baking time : Between 30 - 40 minutes
* Baking temp : 200 C

Jemput jemput Pisang (Golden Banana Croquettes)- Malaysian style

Ingredients:

• 360 grams self-raising flour
• 120 grams grated coconut
• 10-12 bananas
• 4 eggs
• 250 grams sugar
• 1/2 teaspoon salt
• 2 cups thick coconut milk - extracted from 1/2 grated coconut
• Oil for deep frying

Method: 

1. Beat eggs and sugar until thick and creamy. Put in salt.
2. Stir in flour gradually.
3. Add in the coconut, mashed bananas and coconut milk. Mix very lightly.
4. Heat oil and when it is hot, drop few spoonful of the batter and fry until golden brown. Turn over only when one side has browned.

Kuih Lapis (Steamed Layer Pudding)- Malaysian Style

Ingredients:

• 750 grams grated coconut
• 600 mls water
• 360 grams wet rice flour
• 250 grams sago flour
• 1/2 teaspoon salt
• 500 grams granulated sugar
• 300 mls water
• A screwpine leaves
• Food colouring

 
Method:

1. Squeeze out the coconut milk with 600 mls water. Add water to the coconut milk, bringing it to 900 mls.
2. Mix the rice flour, sago flour and salt in a bowl. Add in coconut milk, a little at a time and blend in until smooth.
3. Boil the sugar with the water and screwpine leaves for 10 minutes. Strain the syrup and add hot water if necessary to bring it to 450 mls.
4. Pour the syrup into the flour mixture, stirring all the time until it is well blended.
5. Divide the mixture into 4 portions. Set aside one portion to remain uncoloured and drop a few drops of different food colouring to the other portions. Set aside 3/4 cup of the uncoloured mixture to be coloured dark red for the top layer.
6. Grease and 18 cm diameter, 5 cm deep round cake tin. Place the tin in a steamer of rapidly boiling water.
7. Pour 1/2 cup of a coloured mixture into the tin, and steam for 5 minutes until set. Pour over 1/2 cup of the uncoloured portion and steam until set. Do the same for the third and fourth portions, using 1/2 cup of batter and steaming till set each time. Keep alternating the colours until all the mixture has been used up.
8. For the final uppermost layer, use the dark red mixture. Remove from steamer and leave cake to cool for at least 7-8 hours.

                                                                                                      Serves 6-8

Lassi (youghurt drink)- Indian style

Ingredients:

•  1 cup yoghurt
• 3 cups iced water
• Salt and pepper to taste
• Pinch of cummin - toasted and ground

Method:

1. Beat yoghurt until smooth and gradually stir in iced water.
2. Season with salt, pepper and a pinch of toasted ground cummin.

 

Dodol Durian - Malaysian Style

Ingredients:

• 500 grams of glutinous rice flour
• 1 teaspoon salt
• 850 grams brown sugar
• 850 grams castor sugar
• 9 cups coconut milk
• 5 screwpine leaves
• 1 bowl durian flesh

Method:

1. Mix the glutinous rice flour with the coconut milk in a pan. Stir over a medium flame, making sure it does not burn.
2. When the mixture starts to thicken, add the sugar and durian flesh.
3. Stir slowly over a low flame until thick and glossy.
4. Cool and cut before serving.

 

Simple Agar Agar - Malaysian Style

Ingredients:

• 50 grams agar-agar strands - soaked for 5 minutes
• 300 grams sugar
• 2 liter of water
• 4 screwpine leaves - washed and knotted
• few drops colouring

                                                                                        serves 6-8
Method:

1. Boil agar-agar in water until it dissolves.
2. Add sugar and stir until dissolved. Strain.
3. Colour with a few drops of food colouring and pour into rinsed moulds. Chill to set.
4. Chopped fruits or fruit cocktail can also be added. First half-fill the mould, chill until almost set, add the fruits and pour in the remaining agar-agar mixture. Chill.

Kuih rose (rose cookies) - Malaysian Style

Ingredients:

•  1 cup coconut milk
•  3/4 cup flour
• 4 tablespoon rice flour
• 3 tablespoon sugar
•  1 egg
• Oil for deep frying

Method:

1. Sieve both types of flour into a bowl, add sugar and mix well.
2. Make a well in the center, drop in the egg and half of the coconut milk. Mix to get a smooth batter.
3. Add the remaining coconut milk, beat the batter for 10 minutes and then let it rest for 30 minutes.
4. Heat the oil for deep-fat frying and heat the rose mould in oil. 
5. When both the oil and mould are hot, lift the mould, shake away excess of oil and dip into the batter so that the batter almost reaches the top of the mould. The mould should be evenly coated with a thin layer of batter.
6. Hold the mould in hot oil and shake gently when the batter browns and hardens so that it comes away from the mould.
7.  Fry until golden brown. Drain well and cool before storing in a airtight tin. 

Cendol - Malaysian Style

Ingredients:

• 10 screwpine leaves
• a few drops of green food colouring
• 1/2 cup green pea flour
• 1 block palm sugar
• 1 coconut- grated
• Pinch of salt

                                                                                            Serves 4-6

Method:

1. Pound the screwpine leaves and strain to extract the juice.
2. Add enough water to make 2 cups pandan juice and also drop in the green colouring.
3. Mix the green pea flour with this mixture and cool over a medium flame, stirring continuously until it bubbles.
4. Place a cendol frame or strainer over a basin of cold water containing ice cubes. Spoon the mixture into the strained and press through with a spatula.
5. Drain off the water and chill the cendol.
6. Boil the palm sugar and white sugar with 1/2 cup of water to get a syrup. Strain and cool,
7. Extract coconut milk using 2 cups of water. Add in salt.
8. To serve, place 1 tablespoon cendol in a small serving bowl or sundae glass, then add 1 tablespoon syrup and 1/4 cup coconut milk. Serve cold. 

Pengat Pisang (Banana Porridge) - Malaysian Style

Ingredients:

• 6 ripe bananas- peeled and cut
• 5 cm piece ginger
• 3 cups thin coconut milk
• 1 cup thick coconut milk
• 1 cup sugar
• 1 tablespoon sago

                                                                                                Serves 4-6
Method :

1.  Bring to boil the thin coconut milk together with ginger.
2. Add the sugar and banana. Stir constantly so that the coconut milk does not curdle. However, be careful so as not to break the banana.
3. When the bananas are cooked, add in the thick coconut milk sago.
4. Bring to boil and when the sago becomes transparent, turn off the heat.
5.  Serve either hot or cold.

Bubur Kacang ( Green Beans Porridge) - Malaysian Style

Ingredients:

- 500 grams  of green beans- boiled until soft
- 4 cup of coconut milk- extracted from 1 coconut
- 2 pieces of palm sugar
- 2 screwpine leaves- washed and knotted
- Pinch of salt


Method :

1. Bring to boil the cooked green beans with the coconut milk and screwpine leaves.
2. Add the palm sugar and a pinch of salt.
3. Continue boiling over a medium flame until the gravy thickens.
4 Serve hot, removing the knotted screwpine leaves.

Almond Jelly- Chinese Style

Ingredients:

- 300 grams of gelatine powder
- 4 tablespoon of sugar
- 1/4 tin evaporated milk
- 1 teaspoon almond essence
- 2 1/2 cups of water
- 1 standard-sized can lychees


Method:

1. Pour the milk and water into a saucepan.
2. Add the gelatine and sugar and dissolve over low heat.
3. Put in the almond essence and mix well.
4. Pour the contents into a glass bowl and set aside to cool before placing it in the refrigerator to chill.
5. When the jelly has set, cut into cubes and  serve together with the lychees and syrup.
6 Serve in small porcelain bowls as a dessert.

Banana Pancakes- Malaysian Style

Ingredients:

- 1 cup of flour
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup of milk
- 6 large ripe bananas
- 1 1/2 tablespoon castor sugar
- Pinch of ssalt
- 1 tablespoon
- 2 tablespoon of sugar


Method:

1. Sieve flour and baking powder into a bowl. Make a well in the center, add the eggs and half of the milk.
2. Mix well and beat batter for 10 minutes until smooth and light. Add the remaining milk.
3. Mash bananas together with castor sugar and salt. Mix with the batter.
4. Grease a frying pan, heat it and fry the pancakes until brown on both sides. Repeat until all the mixture has been used up.

Chocolate Chip Cookies

Ingredients:

- 250 gram of unsalted butter (soften)
- 250 gram of castor sugar
- 200 gram of brown sugar
- 1 tsp vanilla essence
- 3/4 tsp salt
- 2 eggs (beaten lightly)
- 400 gram of self raising flour
- 250 gram of chocolate chips (Hershey brand) semi-sweet
- 120 gram walnut chopped
- 1 ounce cocoa powder


Method:

1. Add in castor sugar, brown sugar, butter and vanilla essence to the beaten egg. Then add in the salt. Mix them altogether.
2.Secondly, add in the flour, cocoa powder, chocolate chip and chopped walnuts.
3.Form into balls shape and then flatten them.
4.Lastly, bake them at 170 degrees C for 25 minutes.

Chewy Brownie

Ingredients:

- 30 gram of bitter chocolate melted

- 1 cup of butter soften

- 1-1.5 cup of sugar

- 4 eggs

- Pinch of salt

- 1 tsp of Vanilla

- 1 cup of flour

- 1 cup of nut (optional)

Method:

1. Mix them in this order and bake in the oven for 25 minutes around  180 degrees C.