Loh Mai Chi aka Snow Ball

Loh Mai Chi aka Snow Ball

Loh Mai Chi aka Snow Ball

Bahan-bahan ( 15-16 biji )

* 1 cawan tepung beras
* 1 cawan tepung pulut
* lebih kurang 1 cawan air
* secubit garam

* *INTI*
* 100 gm kacang tanah
* 2 sb gula pasir

* **3 sb tepung beras digoreng tanpa minyak hingga masak jgn sampai kekuningan.


1. Campurkan tepung pulut dan tepung beras. Gaulkan dgn air dan sedikit garam hingga menjadi doh..
2. Sebelum itu goreng kacang tanah tanpa minyak hingga masak. Buang kulit dan tumbuk kacang. Gaul kacang yang telah ditumbuk dgn gula… jadilah inti dia….
3. Panaskan air dalam periuk.
4. Buat doh kecil dan masukkan inti. Masukkan doh yg siap ke dlm air yg mendidih. (Macam buat buah melaka).
5. Doh yg masak akan timbul. Akan doh yg timbul dan golekkan keatas tepung beras yg telah di goreng tadi. Siap



9-Layer Kueh Lapis (Penang Style)

9-Layer Kueh Lapis (Penang Style)

9-Layer Kueh Lapis (Penang Style)

160g rice flour
20g green bean flour (hoen kwe flour)
150ml water

For the Syrup:
190g castor sugar (i reduced to 170g)
300ml water
2–3 screwpine leaves (pandan leaves), knotted
250ml thick coconut milk (squeezed from 1 grated coconut)
1/4 tsp. salt ( i didn’t use salt)
A few drops red colouring ( i used pink and purple)

Combine sugar, water and screwpine leaves in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool. Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 40–45 minutes.

Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps. Divide batter into two. Leave half a portion white and add colouring to the other half.

Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour half cup of the white batter on the heated tray. Cover and steam over medium heat for 5–6 minutes or until set. Pour half cup of the pink batter over the white layer and steam covered for 5 minutes.

Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer add a little more colour to make it a deeper shade of pink. After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Cool the kuih thoroughly before cutting into small diamond-shaped pieces.


Amish Hash Browns

Amish Hash Browns

Amish Hash Browns


* 1/2 cup flour
* 1/3 cup yellow cornmeal
* 2 teaspoons salt
* 1 teaspoon baking powder
* 5 cups peeled and shredded potatoes
* 1/3 cup vegetable oil
* 2 eggs
* 1 onion, minced
* 1/4 cup vegetable oil


1. In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended.
2. Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

Courtesy of http://allrecipes.com