jessiefoodinthekitchen

  Tambun biscuits or Tau Sah Piah ( 淡汶饼) are Malaysia delicacies. It one of Penang popular style pastry with sweet savory mung bean filling which also name as Tambun biscuit due to the fact that its origin comes from Bukit Tambun, Penang. This is not something that I am unfamiliar with even though I am not from Penang. It is a very popular gift for friends who visit Penang. In fact, it can be easily got it in other parts of Malaysia nowadays. It is famous for its savory sweet with aromatic shallot oil. Thin crispy crust from the outside and soft dense inner filling. I am using Chinese crispy pastry to make the crispy crust. Traditionally lard is used for Chinese Pastry, you can now substitute with shortening, pure ghee or butter. Chinese pastry always come with two types of dough which are water dough and oil dough. These two types of dough come together to create the lamination or layers and flaky crust after baked. During the shaping process, it is crucial to let the doug...

Kaya jam or coconut jam is a household name in Malaysia. It is the most common and favorite kind of jam used to spread on bread.  It is perfect on toast with coffee or tea. Kaya has a creamy texture which is prepared with eggs, coconut milk, pandan leaf flavor and sugar.  The color of the jam varies depending on the amount of pandan, the color of the egg yolks, and the extent of the sugar caramelization. I thought about when I was a student. Almost every morning, my mother only let me bring one breakfast back to school, which was kaya spread on white bread. This breakfast accompanied me throughout my primary school years. It is not difficult to make except that it takes a little time. After it is done, it can be stored in the fridge and eaten for many days. Anyway, today I am going to share how to make this golden pumpkin kaya without eggs. It retains the sweet flavor of kaya while increasing the nutrition and unique taste of pumpkin. INGREDIENTS 350 g pumpkin flesh ...