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Showing posts with label Pastry n Cookies. Show all posts
Showing posts with label Pastry n Cookies. Show all posts
Duck motif

When I was a kid, I didn't know how to pronounce this properly... Koi Kapek, Koi Kapiat or even Gugapek, hahahahaha!

Each year, I will look forward to the precious two cans my maternal aunts will pass to us when we visit them on Chinese New Year day 1. And when I was 9 (I think), my siblings and I pestered my mom to make our own. Two cans each year just wasn't enough!


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Kuih Kapit @ Coconut Love Letters



Two years ago, my friend Shenny, gave me a few pieces of cookies that she got from Hong Kong. They were tasty. She asked me if I will be able to crack the recipe. Well.... It's not an easy feat, not if we want to use natural coffee (instant is better than emulco, I guess) and avoid certain ingredients.

Because it's a replication.... it's not easy compared to baking anything I like or think of. It has to be something like it, look almost like it, taste almost like it.


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Coffee Almond Cookies



Kuih Bangkit.... It is a local traditional cookie, one of the staples for Chinese New Year and Eid.
Some people will make this with tapioca starch, some swear by arrowroot flour for best melt in the mouth effect and some will use sago flour to replace that elusive arrowroot flour.

In the olden days, this cookie was baked over charcoal. And I have only seen that being done once in my life, at my kindergarten teacher's home. I'm glad that in recent years, I had the chance to eat charcoal baked kuih bangkit again, made by distant relatives, and they are soooo much better than oven baked. The base of the charcoal baked ones were brown and the cookie was so flavorful and fragrant.


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Kuih Bangkit ~ Gluten Free Coconut Cream Cookies 薯粉饼


I just made these out of curiosity.

They didn't really turn out well, as I find the crust to be not well baked. And there's no flaky effect.
So, there's no need to share the recipe.

But I'd like to share with you, how I got my purple streaks, without the use of any artificial food colouring.


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Purple Spiral Taro Mooncake ~ Natural Colour



I had a big nice Guangxi Taro left after Chinese New Year, and so I tried making this.
Yup, I made moon cakes in February. :)

Somehow, I prefer the non fried version, that yields a more powdery filling. This one has a texture similar to lotus paste, although not as heavy.

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Taro Paste Mooncake Filling 芋头月饼馅


I don't even remember when did I make this. But I remembered I was hosting a dinner for relatives.

I was hesitant to post this, as it didn't look pretty, because I compared it with Tesco's picture.
Why did I didn't get the same effect?

I thought I will bake this again one day and get a nicer shot, as it tasted really good. But after all these years... I just never got around doing it a second time. I shouldn't wait any longer.


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Rhubarb Bakewell Tart


A simple black sesame cookie with only 4 ingredients, that is if you find toasting the sesame not difficult :)

Black may not look auspicious for Lunar New Year, but i think most of us, do wear black during the festival nowadays. We have modernized, right? Hehehe.

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Black Sesame Cookies



Yummy! My hubby said these were so good. It was at Peabody's site that I first came to know of these cookies.

I like the refreshing taste of orange in this, with chewy cranberry bits that contrasts with the crisp cookie. The orange sugar coating adds some glitter to its outlook.


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Cranberry Orange Cookies

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