Fluffy steamy Chelsea Buns.......

Cinnamon rolls switch up……

I was unable to update my blog this couple of days due to ‘blogger is currently unavailable’, whatever they mean by it.. Some kind of interruption in service, I don’t understand it at all, so finally it’s back on. Immediately, I am back to work…..

I am making cinnamon rolls for tea today (technically 2 days ago). This time I added raisins as filling instead of just sugar and cinnamon powder. The rest of the process remains the same except a switch up in the filling. It was so fluffy and disappears the moment I take them out of the oven. I serve them with hot lavender tea given to me by sister from her last visit to Cameron Highland. I wish you could smell them. So heavenly good…. Some people called them as Chelsea Buns, check out my cinnamon roll recipe posted earlier if you want to try it out…

the recipe makes 16-17 pinwheel buns

cover with plastic to double in size

after 30 minutes rest

bake for 12-15 minutes

sprinkle with powdered sugar before serving 

Kek lapis Sarawak ( Layer cakes) for sale...

Kek lapis Sarawak/Layer cakes

It has been common practiced or rather trend to hold your important events during school holidays…being it an engagement or wedding party (kenduri). And it is customary to bear gifts during those days. By and large, Kek Lapis Sarawak (Layer Cakes) is now widely chosen as gifts (hantaran) to the bride/groom-to-be. More often than none, these cakes are being included in the door gift bags to close friends and guests too.

So, have no fear… I am here… Yours truly is at your service..  I welcome any enquiries or quotations. I can also assist on the sizes, flavours, colours/theme colours and packaging to suit your needs. More importantly, I welcome your every request and value your personal preferences while keeping your budget in place to make your special day unforgettable.

Today I am posting pictures of more layer cakes called the Chocolate layer cake (kek lapis coklat) and feel free to drop by for free sampling. More assorted flavours will periodically be added on soon…

8x8x3 is for whole cake

front view

side view

Fluffy Steamy Cinnamon Rolls- Part 2.....

The Joy of Baking Cinnamon Rolls

Welcome again.. So here is the recipe for my fluffy steamy cinnamon rolls, the ingredients are:-

• 4 cups of bread flour/ unbleached flour/high protein flour
• 1/3 cup of sugar
• 1 tspn salt
• 1 tbspn dry yeast
• 1 egg
• 1 cup of luke warm water

Mix everything together in a large bowl, knead for 5 minutes until it form a ball, then rest it for about 8-12 hrs (I usually do it in the morning for baking in the late afternoon).

The dough will double in size and large bubbles will appear all over. Roll the dough on a well floured top into a rectangle shape. Brush with 2 tbsp of melted butter and sprinkle with cinnamon sugar (mix 2 tsp cinnamon power with 3 tbspn brown sugar). Roll it and seal both end by pinching it inwards. Cut it about 2’’ thick or however you like, place them in the baking tray with pinwheel shape facing upwards, rest them for 30 minutes or until they double again.

Preheat oven at dial no 7 or 220 degree Celsius, bake for just about 7-10 minutes. Sprinkle with icing sugar the moment you take it out of the oven, and then ready to serve. Enjoy them with family and friends… Delicious…. 

I prefer the unbleached wheat flour for nutrition

after 1 hr rest

after 8 hrs rest

the pinwheel shape cinnamon rolls resting

ready for the oven

The Joy of baking Cinnamon Rolls.....

The Fluffy Steamy Cinnamon Rolls

Baking at home can bring enormous amount of joy not just to you but also to your family and friends. I find it rather soothing and soul searching experience when I am baking. One of my family’s much-loved treat is the Cinnamon Rolls. They get hooked by the aroma of freshly baked rolls the moment they step into the house. Words just don’t do justice when it comes to describing the scent, what a delight to come home to.

I much prefer the classic pinwheel cinnamon rolls as against the braided version; with a generous amount of cinnamon powder and rich sprinkle of sugar on top (such a tantalizing treat to just about anyone). And sometime I would switch it up by adding dried fruits, nuts or chocolate chips. Other time I would add another layer of spice like a pinch of nutmeg to enhance while not overpowering the cinnamon flavour at all. A small pinch of nutmeg really does go a long way. So, today I am showing you my family’s ultimate must have treat, the fluffy steamy cinnamon rolls. Do keep track of the recipe/tips on cinnamon rolls soon…

cinnamon rolls fresh out of the oven

the aroma is just overwelming

Kek lapis Sarawak ( Layer cakes) for sale...

Kek lapis Sarawak/Layer cakes

Raya celebration will never be the same in my household without the presence of Sarawak layer cakes. These cakes are usually served in small cube pieces due to its richness, and kids/adults love to peel each layer while eating it.

It is my passion in baking for family and friends which later blossom into commercialization, with having a small scale home baked confectioneries and bakery that I am very much in love with. Currently, I am only offering the following flavours:-

1. Prune layer cake (kek lapis prune)
2. Asam manis/Haw Flakes layer cake (kek lapis asam manis/Haw flakes)
3. Rainbow layer cake (kek lapis pelangi)
4. Spice flavoured layer cake (kek lapis rempah)
5. Cheese n chocolate layer cake (kek lapis keju n coklat)
6. Chocolate layer cake (kek lapis coklat)

The sizes are in +250gm, +500gm, +1kg and +2kg. These layer cakes if kept refrigerated can last up to 6 months. Due to the fact that layer cakes require a large quantity of eggs and butter, added with the tropical climate we live in, I would insist on keeping it refrigerated all the time. You should take out the amount needed and return the rest back in the fridge.

Layer cakes are eaten on any occasion actually, however due to the intricate pattern, multi-layer, beautiful colors and the scarce availability have somehow led to most people having it on special celebrations only.

Prune layer cake

Haw flakes layer cake

The origin of this layer cakes was as far back as during the Dutch colonial era in Indonesia (to be more specific Borneo) which was later introduced to Sarawakian sometime in late eighties. What are neighbors for after all, right?
The process of making layer cakes required not only dedication but also your undivided attention and plenty of patience. You need to be willing to spend hours upon hours in the kitchen, sweating it (burning calories.. killing two birds with one stone) baking each spoonful layer at a time. It is not so much of the degree of difficulties but rather really testing your patience.

Layer cakes have been gaining popularity around the world at a rapid speed and it will definitely be around for a long long time for sure. I will be adding more images in the future. So stay with me you guys…..

How to make sourdough pancakes -Part 2

Continuity on how to make sourdough pancakes...


I hope your starter has been growing well, and as promise I am showing you how to cook the perfect pancakes…

You would need the basic utensils like a non-stick frying pan, a spatula and the pancake batter… Easy !!!! 

1. Heat the pan
2. Pour the batter
3. Once the bubble starts appearing, flip it (hence named Flip Jack)
4. Cook it about 1 minute
5. Done
6. Bon Appetite!!!!!!!!!!_

see those bubbles....

flipping it

voila.....

How to make sourdough pancakes

Here's how to make those fluffy pancakes....

1. Make the starter............. 

You need to culture the starter by adding 1 cup of plain flour with 1 cup of water, mix them in a plastic bowl. Cover it, leave it for 24hrs then add 1 cup flour and 1 cup water. Cover, leave it again for another 24hrs.. Repeat for 2 more times until it looks foamy and smells sour....... 

after 2-3 days

after 4-5 days, smells sour a bit....

the batter/mixture ready for the pan...

2. Now you are ready to make the pancakes batter/mixture.... 

The ingredients are:-

    1 egg, 2tbsp sugar, 1 tsp salt, 1 tbsp cooking oil. Mix them well..

    Add 1 cup starter, 3 tbsp flour and 2 tbsp warm water.. The mixture should be thick and bubbly..

3. Ready to cook....

I will show you how to properly cook the perfect pancakes.... Good Luck!!!

Fluffy sourdough pancakes

Yummy Yummy Yummy In My Tummy Tummy Tummy..........
hungry for pancakes..... i made them this morning for breakfast.. u can have them with butter or honey or maple syrup or if u r into local cuisine, have them with curry....Yup!!!
These yummy fluffy sourdough pancakes are as good as the one in any 5 star hotels..
I will tell you the secret of making it... Soon!!!!