Nasi Minyak (Savoury Rice with saffron) 番红花油饭

3 cups Basmati rice

5 and 1/2cup water

1 cinnamon stick

5 cardamoms
20g butter (salted)
3 shallots, sliced
2 garlics, sliced
4 pandan leaves ( screwpine leaves), knotted , optional
3/4tsp salt

A pinch of Saffron, soak in 1tbsp hot water for 10mins

Method

1. Wash and drain rice, add in water.
2. Heat up a non-stick frying pan, add in butter, shallots and garlics and sauté till aroma.
3. Add in cinnamon stick and cardamom and mix well. Remove from heat then pour the mixture into rice, add in salt and stir well.
4. Add in knotted pandan leaves, and cook the rice.
5. Once rice cooker switch to “warm” mode, sprinkle saffron water on few spots.
6. Once rice is cooked, fluff rice with chopsticks (you can see some rice tinted with yellow ).
7. You may serve with Ayam masak merak, chicken curry or etc, and Pickled cucumber, carrot and onions. 

Recipe by Sonia aka Nasi Lemak Lover

Lemon Meringue Pie 柠檬蛋糖派

*makes 2 x 9” round pie pan
 

For the pastry

500g plain flour
300g unsalted butter
1/2tsp fine salt
125g icing sugar, sifted
100g egg (~2 medium eggs)

Method

1. Mix flour, icing sugar, butter and salt until the flour reaches a sandy texture (I use KA dough hook).
2. Add in eggs and lightly knead to combine for 1min.
3. Cover with cling film and refrigerate before use. 

For the filling

1. Chocolate ganache -110g semi-sweet chocolate ( melt chocolate using double boiler method, add 2tbsp milk)
2. Lemon curd -one quantity from recipe here

For the Meringue

88g egg white
55g icing sugar, sifted
1/4tsp cream of Tartar
1/2tbsp corn starch

Method

1. Add in cream of tartar into egg white, beat egg white over high speed for 1min till foamy.
2. Gradually add in icing sugar and beat till soft peaks.
3. Add in corn starch and continue beat till stiff peaks.

To make

1. Roll out pastry onto a lightly floured surface, then line on a loose-bottom round pie pan. Trim and neaten the edges. Prick the base with a fork, line with foil, shiny side down, and chill for 1⁄2-1 hour (or overnight). Bake at a pre-heated oven at 190C for 20-25mins or until golden brown.
2. Remove pastry case from the pan and cool it, then brush chocolate ganache on the case.
3. Fill lemon curd in a piping bag, then pipe lemon curd on the pastry case.
4. Spread meringue on top of lemon curd, then bake at preheated oven at 190C for 10-15mins or until the meringue is slightly coloured. Eat the same day.

Pastry recipe adapted from Academy of Pastry Arts Malaysia, recipe by Sonia aka Nasi Lemak Lover

Hakka Shui Ban (steamed savoury rice cake) 客家水粄

*makes 10 small bowls

For the filling

150g minced pork
90g Hakka yellow tofu, small cubed
4 dried scallops, soak in clean water for several hours, or you may replace with dried cuttlefish
2 garlic, chopped
1/2tbsp oyster sauce
1/2tbsp light soy sauce
1/2tbsp dark soy sauce
Salt to taste
Water from soaked the scallops
Coriander, chopped

Method

1. Heat 2 tbsp cooking oil in a pre-heated wok, sauté garlic till aroma.
2. Add in minced pork, tofu, scallops and water, stir to mix well, add in all seasonings, stirring constantly over medium heat until cooked.
3. Add in chopped coriander, toss until well combined and aromatic, dish out and ready to use.

For the batter

250g rice flour
30g corn flour
1/2tsp salt
1tbsp cooking oil
270ml water
850ml hot boiling water

Method

1. Combine rice flour, corn flour, salt, cooking oil and water in a mixing bowl. Add in  hot boiling water, keep stirring until well combined, strain well.
2. Grease the 10 small bowls, and preheat over hot boiling water for 2mins.
3. Pour batter in steaming bowls until ¾ full. Steam over high heat for 15mins or until cooked. Remove from heat, leave to cool.
4. Top with filling, and serve.

Recipe reference to cookbook Authentic Chinese dumplings with changes

Canh Kho Qua ( Stuffed Bitter Melon / Bittergourd Soup ) 越式酿苦瓜

15g glass noodles

 5g dried black fungus, soaked and cut into strips
 250g ground pork
 1/2 medium onion, chopped
 1tbsp fish sauce
 1tsp sugar
 1/2tsp salt
 ground white pepper
 1 egg (small)

 2 bitter melons / bittergourds, medium
 6 cups chicken stock
 Chinese chives, blanched in boiling water as this will be used as strings to tie the bitter melons
 coriander leaves (for garnishing)

Method

1. Soak glass noodles and black fungus separately in water till soften. Roughly cut the glass noodles into 1-1/2-inch pieces and place in a bowl with the pork, black fungus, chopped onions, fish sauce, sugar, salt, pepper and the egg. Mix well and set aside.
2. Cut a length wise an opening on one side of the bitter melon deep through the seeds but not through the other side. Using a spoon, scoop out the soft white flesh and seeds of the bitter melons.
3. Fill the whole bitter melon with pork mixture. Tie the both ends of the stuffed bitter melons with the blanched chives.
4. Put the chicken stock in a large saucepan. Season the soup to taste with a bit of fish sauce and salt and bring to a boil.
5. Add the stuffed melon to the soup, return to a simmer, and cook for 25 minutes. The bitter melons are cooked when they turn from bright green to olive green.
6. To serve cut in half or small discs, and garnish with the green onions, coriander and ground pepper.

Recipe adapted from here

Golden Sponge Cake 黄金海绵蛋糕

*makes a 6.3" round cake tin with removable bottom (not a non-stick)

50g butter (salted)

50g cake flour
3 egg yolks
55g milk

3 egg whites

50g caster sugar
6g corn starch

Method

1. Prepare a cake pan, don’t need to line paper.
2. Immediate separate cold eggs from fridge (easy to separate this way) into two mixing bowls. Set aside to return to room temperature.
3. Melt butter in a saucepan, once you see small bubbles, remove from heat.
4. Immediately add in flour, quickly stir to become batter, then add in milk, mix well.
5. Add in egg yolk one at a time, stir well on each addition. The batter is slightly runny if compare to normal chiffon batter.
6. Mix sugar and corn starch together. Beat egg whites till foamy, gradually add in sugar and corn starch mixture (there times) and continue beat until approaching stiff peaks (meringue stand straight up with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture)
7. Take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
8. Fold in 1/3 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
9. Pour into cake tin, bake at pre-heated oven at 140C (no fan) for 25mins at low rack, then increase to 170C (no fan) for another 25mins.
10. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.

Reference : meishilife cookbook, by Sonia aka Nasi Lemak Lover

Pumpkin Custard 金瓜粟米燕菜

*makes one small pumpkin, and 4 small ramekins

1 small pumpkin ~750g

5g agar-agar powder
100g caster sugar
90g sweet corn kernels (from canned sweet corn)
130g evaporated milk

35g sweet corn kernels

Method

1. Wash and dry pumpkin. Cut a "lid" in the top, slice off the seedy part, so that you're left with a clean lid or hat. Set aside.
2. Scoop out the seeds and "guts" of the pumpkin. Save seeds to roast, or discard.
3. Steam pumpkin over hot boiling water for 30mins. Once done, discard excess water and set aside to cool.
4. At the same time, blend sweet corn kernels (90g) with evaporated milk till fine.
5. Add blended corn and milk, sugar and agar-agar powder in a saucepan, cook over medium heat and stir all the time till sugar and agar-agar powder dissolved.
6. Pour or ladle the custard mixture into the pumpkin (if you have leftover, pour into small containers). Add some sweet corn kernel into mixture. Refrigerate until cool before slice it to serve.

Recipe adapted from Cass blog with some changes

Korean Kimchi 韩国辛奇泡菜

*makes one small glass jar

1 medium napa cabbage (~780g)

40g salt (5% over total cabbage weight)

A)

50g radish, shredded

20g carrot, shredded

20g Chives, cut into 2” length

1 spring onion, cut into 2” length

B)

50g apple, cubed

65g pear, cubed

50g yellow onion, cubed

15g garlic

15g ginger

1/4tsp salt

 

C)

60g Korean chili paste (Gochujang)

60g water

1/2tbsp sugar

10g glutinous rice flour 

10ml fish sauce

 

Method

1. Remove the core from the cabbage and cut it into 1" pieces. In a very large bowl, add the cabbages and toss with the salt. Place a clean plate and heavy object on top.
2. Put in room temperature for 1 and ½ hour, remove and squeeze the excess water from the cabbage making it crunchier.
3. At the same time, prepare shredded radish and carrot. Add a pinch of salt, and rest for 30mins, remove and squeeze the excess water.
4. Cut the chives and spring onion into 2” length, keep aside.
5. Put all ingredients (B) in a blender and process until fine paste, set aside.
6. In a saucepan, put all ingredients (C) and stir well. Cook over low heat and stirring all the time till become a paste.
7. In a large mixing bowl, add cabbage, all other ingredients and fish sauce, mix well. Taste it and add more fish sauce or chili sauce as desired.
8. Place the kimchi in a glass jar, let it sit at room temperature for 1day for fermentation (you can see the volume is increased as it will generate more liquid). You can now start to enjoy or refrigerate for later use.

Recipe reference: Bakeling, by Sonia aka Nasi Lemak Lover



Puff Pastry with Homemade Blueberries jam 蓝莓果醬酥

*makes 9 pastries

To make blueberries jam

150g fresh blueberries
55g caster sugar
3tbsp water
1tbsp lemon juices

Method

1. Add blueberries, sugar and water in a saucepan. Cook and keep stirring until blueberries is cooked.
2. Add in lemon juices and stir well. Cook it before store in a glass container.

To shape the puff pastry

1. Place a 9”x9” puff pastry sheet, on a lightly floured table top.
2. Use a pizza cutter, equally divide into 9pcs (3”x3”). Carefully fold the pastry in half on the diagonal, creating a triangle.
3. Use a scissor, cut 1cm from the edge of the both sides of the turnover part but not cut till the end, leave it attached.
4. Place the pastry on a lined baking tray. Egg wash the whole pastry, then fold one side of the cutting edges through the other and lightly pressed. Repeat another side.
5. Bake at a pre-heated oven at 180C for 20-25muns or until golden brown.
6. Cool on a wire rack. Spoon homemade blueberries jam at the centre of the pastry and enjoy!

Shaping method adapted from cookbook meishilife, by Sonia aka Nasi Lemak Lover

Foochow Red rice wine Mee Sua Soup福州红糟酒面线

*serve 5

800g chicken, cut into bite-size

4tbsp sesame oil

3tbsp Foochow rice wine 红糟酒

1tbsp ginger shredded

 

300ml Foochow rice wine 红糟酒 or adjust according to your preference

1lt water

1tsp salt

1tsp chicken stock powder

 

Mee Sua (thin and salted rice noodles)

Chopped corianders

Method

1. Heat sesame oil in a pot, sauté ginger till aroma.
2. Add in chicken pieces and 3tbsp Foochow rice wine, stir fry till color changed and aroma.
3. Add in Foochow rice wine and water, bring to boil. Reduce heat to medium, continue to cook for about 30mins. Add in the seasoning, do not over season with salt as Mee Sua also tasted salty.
4. To serve by individual serving, cook Mee Sua in hot boiling water for less than 1min then put into a serving bowl. Pour the cooked Foochow red wine chicken soup into the serving bowl. Sprinkle some chopped coriander, serve hot.

Reference: 厨苑食谱 and life sinchew, by Sonia aka Nasi Lemak Lover

Micro butter buns (Wei Bo buns) 微波面包

*makes 24buns

A)

400g High protein flour or bread flour

6g instant yeast (1 and 1/2tsp )

115g eggs ( 2 A size eggs)

120g milk

B)

130g High protein flour or bread flour

80g sugar

1/4tsp fine salt

50g water

60g butter, room temperature 

Egg wash-1 egg + 1tbsp milk 

Method:

1. Mix all ingredients (A) in a mixing bowl and knead to form a dough.
2. Cover with cling wrap or cloth, and leave to prove until double size.
3. Add in ingredients (B) in a mixing bowl, tear dough (A) into small pieces and add into mixing bowl. Knead to form a smooth dough.
4. Add in butter continue to knead till dough is smooth and elastic.
5. Divide the dough into 40g each, roll into ball, repeat the rest till finished.
6. Take a ball (start from the first ball), roll out into long rectangle shape, then roll in tightly like a swiss roll, keep aside to rest, repeat the rest till finished.
7. Take a swiss roll dough (start from the first swiss roll dough), roll out into long rectangle shape, then roll in tightly like a swiss roll.
8. Arrange the dough into a baking tray, leave to prove for 50mins.
9. Brush with egg wash, bake at a pre-heated oven at 170C for 15-20mins or until golden brown.

Recipe adapted from Siew Hwei with minor changes, by Sonia aka Nasi Lemak Lover

Easy Strawberry Mille-feuille a.k.a Napoleon 拿破仑千层草莓酥

*makes 2  

1 sheet of puff pastry (8”x8”), thawed

200g whipping cream (dairy)
30g caster sugar
1/2tsp strawberry flavoured powder, optional
Fresh strawberry
Powdered sugar, for dusting

Method

1. Line a baking tray with parchment paper and preheat the oven to 180C.
2. Place puff pastry sheet on the baking tray, using a fork, prick holes over the whole pastry to prevent it from puffing up while baking. Slice pastry sheet to half. Bake for 25mins or until golden brown. Remove from oven, wait till slightly cool, slice each sheet into 3 small rectangular.
3. Add sugar and whipping cream in a mixing bowl, place this mixing bowl over a large mixing bowl that filled with ice water. Beat over high speed till soft peak. Add in strawberry powder, continue to beat till stiff peak.
4. To decorate, place one baked puff pastry on a serving plate, pipe cream on top and place some strawberry. Place second piece of baked puff pastry, pipe cream and place some strawberry. Then place third piece of baked puff pastry, dust with some powdered sugar then serve.

Recipe by Sonia aka Nasi Lemak Lover

Thit Kho (Vietnamese Caramelized Braised Pork Belly and Eggs) 越式卤肉

500g pork belly, cut into 2-3” pieces

4 hard-boiled eggs
1 tofu, slice into 4

2 cloves garlic, sliced

2 shallots, sliced
1/2tsp green peppercorns

2tbsp cooking oil

1tbsp brown sugar or to taste
1tbsp fish sauce or to taste
1tsp salt or to taste
1/4tsp Five-spice powder
1 cup fresh coconut juices 

Method

1. Using a pestle and mortar, pound garlic, shallots and peppercorns till fine paste.
2. Heat cooking oil in a pot over medium low heat, add the brown sugar and stir until it melts. Cook the sugar until it turns caramel and deep golden brown.
3. Add in the pork and cook for 3-5 minutes on medium-high heat until the meat is evenly coated with the caramel, but not cooked through. Add in garlic shallot paste, mix to combine.
4. Add in coconut juices and eggs, the liquid should be generous enough to cover both the pork and eggs to caramelize evenly, if not, add a bit more water or additional coconut water if you still have some left. Add in fish sauce, salt and five-spice powder.
5. Turn to medium high heat and bring to rolling simmer and cover lid, reducing heat to low. Braise for at least 1 hr (add in tofu after 30mins). The natural sugars of the coconut juice and fish sauce will caramelize the pork and eggs. Taste sauce and adjust with additional fish sauce or sugar to taste.

Recipe reference: here, by Sonia aka Nasi Lemak Lover

Orange Chiffon Cake 香橙戚风蛋糕

      *makes a 7” tube chiffon pan 

3 egg yolks (A size)

15g caster sugar

70g cake flour

45g orange juices

40g corn oil

1/2tsp orange rind, optional 

3 egg white (A size)

45g caster sugar

1/2tsp lemon juices 

Method

1. Immediately separate cold eggs after taken them out from the refrigerator (cold eggs separate more easily) into two mixing bowls (No oil and no water in these bowls, clean and dry bowls). Set aside and allow them return to room temperature.
2. Add in sugar into egg yolks, immediately lightly whisk the egg yolks and sugar till light (Try to whisk immediately once sugar is added into egg yolks, egg will cover the sugar and turned hard if sit there for too long).
3. Add in corn oil, mix well. Then add in orange juices and orange rind, stir well to combine. Add in flour, stir to well combine.
4. Beat egg whites and lemon juices till foamy , gradually add in sugar in there batches and continue beat until soft peak formed (takes about 4-5mins using speed 3 at a hand mixer)
5. Take 1/3 of meringue and use a hand whisk to mix well and lighten the egg yolk batter (Do not worry you will deflate the batter at this stage )
6. Now change hand whisk to a silicone spatula, fold in 1/3 of meringue, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
7. Pour cake batter into chiffon pan, wipe off those excess batter stick on the tube or insert area. Fill batter about 80% full but not fill too full as cake has no space to rise while baking and resulted cake shrinkage. Tap pan on the counter top to remove air trapped inside the batter.
8. Bake at pre-heated oven at 170c for 35mins-40mins at middle rack or until cooked.
9. Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
10. Chiffon cake is ready to unmould. You can use a plastic thin spatula to run the pan and unmould the chiffon or you can unmould using bare hands method if you have master this skill.

Recipe by Sonia aka Nasi Lemak Lover

Sweet and Sour Pork Ribs 紅燒排骨 

600g pork spare ribs ( I use bone-in pork belly ), chopped into bite-size pieces

1/4tsp Chinese five spices powder

1/4tsp fish sauce

2tbsp tapioca starch

1 1/2tbsp potato starch 

1tbsp chopped garlic

2 small chili, sliced

1 small onion, wedges

1 small tomato, wedges

2 small green and yellow pepper (capsicum), wedges

1 spring onion, sliced

 

Seasonings (combine together in a mixing bowl to become sauce)

3tbsp tomato ketchup

1tbsp chili sauce

1tbsp sugar

1/2tsp salt

1tsp fish sauce

1/4tsp tapioca starch

3tbsp water

1/2tsp dark soy sauce 

 

Method

1. Marinate pork ribs with Chinese five spices powder and fish sauce for several hours.
2. Coat pork ribs with tapioca starch then coat with potato starch.
3. Heat enough cooking oil in a wok and deep-fry marinated pork ribs over high heat (due to the flour coating, the pork ribs will not brown so quickly even deep fry over high heat) until golden brown. Dish out and drained.
4. In a clean wok, add 2tbsp of deep fry oil and sauté garlic until fragrant. Add in small chili, onion, tomato, and green and yellow capsicum, sauté for 1min.
5. Pour in combined source, then followed by deep fried pork ribs. Quickly toss well to combine. Dish out and serve hot.

       Recipe by Sonia aka Nasi Lemak Lover

 



Chocolate Mousse Cake 巧克力慕思蛋糕

To make chocolate sponge cake (refer to step by step recipe here)

*for a 6.5” round removable bottom pan (not a non-stick) 

3 egg yolks (A size)

15g caster sugar

35g corn oil

45g milk

15g cocoa powder

1/4tsp chocolate emulco,optional

50g cake flour 

3 egg whites (A size)

1/8tsp cream of Tartar

45g caster sugar 

Method

1. Lightly whisk egg yolk with sugar.
2. Add in corn oil, stir to combine.
3. Add in milk, stir to combine, then add in cocoa powder & chocolate emulco, mix well.
4. Add in cake flour, mix well, set aside.
5. Add cream of tartar into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks (十分发 / 硬性发泡) or close to stiff.
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture using a spatula, combine well.
9. Pour batter into the pan (do not need to line with baking paper and do not use a non-stick pan).
10. Bake at pre-heated oven at 140c for 25mins (at lower rack), then increase to 170C and continue to bake for 25mins. Remove cake from oven and cool on a wire rack (prefer to invert the cake pan).
11. Once cake is slightly cool down(10-15mins), remove cake from cake tin (use a think and flat spatula to run around the side and bottom of the cake pan) and let it cool completely on a wire rack.

To make chocolate mousse

50g UHT whipping cream

50g milk

1 egg yolk (A size), lightly stir well

150g chocolate

150g UHT whipping cream 

Method

1. Beat 150g whipping cream till stiff (over a bowl of iced water), keep in the fridge before use.
2. Mix whipping cream and milk in a saucepan, cook it till hot.
3. Remove saucepan and wait slightly warm, add in egg yolk, stir to mix well.
4. Return saucepan to heat, stir to mix well.
5. Melt chocolate over simmering water till melted. Add chocolate into milk mixture, cook over low heat till thicken.
6. Wait till chocolate mixture cool down, mix in the whipped cream, stir to combine.

To assemble chocolate mousse cake – slice sponge cake into 3 pcs, equally divide chocolate mousse into 3 portions. Using a cake ring or removable bottom cake pan, place one piece of sponge cake then pour in chocolate mousse, repeat the rest till finished. Refrigerate for 4hrs or preferable overnight. Decorate the cake as per desired. Use a hot towel (or a hairdryer), wrap the cake pan, then remove the cake.

Chocolate mousse recipe adapted from Eileen, with minor changes, recipe by Sonia aka Nasi Lemak Lover

Curry Puff 咖哩角

*makes 30pcs 

Pastry

185g all-purpose flour

35g rice flour

35g corn flour or tapioca flour

35g butter (salted)

35g cooking oil or vegetable oil

90g icy cold water

Filling

450g potato, peeled and diced

1 medium onion, diced

200g chicken breast (cut into small pieces), marinate with 1/2tbsp curry powder

1tbsp curry powder

1/2tbsp chili powder

3tbsp vegetable oil

3 sprigs curry leaves

1 cup water (+/-)

1tsp salt

1tsp chicken powder

1tsp fish sauce

Method

To cook filling

1. Marinated chicken breast with 1 tbs curry powder for 1hour. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.

2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2mins then add in curry powder and chilli powder. Add water and bring to boil.

3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook with until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use. 

Pastry

1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.

2. Rub in butter with flours until crumble, then add in cooking oil, to mix well.

3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 minutes. 

To assemble- Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.

You may refer to this video on how to pleat the edges.

Recipe source: Helena Kitchen with minor changes, by Sonia aka Nasi Lemak Lover

Kuih Bahulu / Ji Dan Gao 烘鸡蛋糕  

3 eggs (A size) , 56g-57g per egg

120g caster sugar

35g cake flour

70g self-raising flour

1tsp homemadepandan paste, optional

Corn oil, for greasing 

Method

1. Pre-heat oven to 200C, grease the Bahulu mould with oil, pre-heat for 5mins.
2. Sift cake flour and self-raising flour together, set aside.
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use hand electric mixer, 4mins at high speed 4, 11mins at speed 2, 1min at speed 1, total time 13mins ).
4. At the slowest speed, add in flour in 3 batches, add in pandan paste ,roughly combine. Then gently fold with a spatula till well combined.
5. Remove Bahulu mould from the oven, spoon mixture into mould and fill 100% full (so you can have nice bump on top).
6. Bake for 12mins (no fan) at middle rack or until golden brown.
7. Remove mould from oven and put on wire rack, use a toothpick or bamboo skewer, prick cake with skewer and lift out. Cool on wire rack or bamboo basket. Store in air-tight container once cooled.
8. Grease warm mould again before use and put into oven to re-heat for 5mins. Continue to bake until all mixture finished.
9. Store cool kuih Bahulu in air-tight container, consume within 2 days, otherwise store in the fridge for later consume.

Recipe by Sonia aka Nasi Lemak Lover