My Bakery & My Interests

10/03/2026

10/03/2026

♨️ 提拉米苏 Tiramisu 🩷

✅ 食材 Ingredients :

• 4pcs 蛋黄 egg yolks
• 50g 白砂糖 sugar
• 500g 马斯卡彭 mascarpone
• 350g 淡奶油 whipping cream
• 适量 手指饼干 ladyfingers, as needed
• 适量 咖啡液 coffee liquid, as needed

✅ 做法 Steps :

1️⃣ 蛋黄加30g白糖隔热水打发至蓬松发白。
Beat yolks with 30g sugar over hot water until pale and fluffy.

2️⃣ 马斯卡彭室温软化，搅匀至细腻，倒入蛋黄糊搅匀。
Soften mascarpone at room temperature, mix smooth, add yolk mixture and combine.

3️⃣ 淡奶油加20g白糖打至有纹路，倒入马斯卡彭蛋黄糊翻拌均匀。
Whip cream with 20g sugar to soft peaks, fold into mascarpone mixture.

4️⃣ 手指饼干蘸咖啡液，铺入模具，倒入一半马斯卡彭奶油糊抹平；再铺一层手指饼干，倒入剩余奶糊抹平。冷藏6小时，表面筛可可粉。
Dip ladyfingers in coffee, layer with half the mascarpone cream; repeat and smooth the top. Chill 6 hours and dust cocoa powder.

#小厨娘食谱 #提拉米苏

🤗 喜欢美食就关注我，每天更新不停歇！ Follow me if you love good food — new recipes every day！

10/03/2026

班兰 Kuih Talam 食谱

经典南洋双层糕点，下层是香气浓郁的班兰层，上层是咸香顺滑的椰浆层。口感柔软Q弹，甜中带咸，层次分明。翠绿色的班兰层清香自然，搭配浓郁椰浆层，冷却后口感更加扎实细腻，是许多人从小吃到大的传统娘惹糕点。

材料

下层班兰层：
绿豆澄粉 10g
木薯粉 30g
粘米粉 120g
细砂糖 120g
盐 1/2 tsp
班兰水 300ml
浓椰浆 200ml
清水 120ml
碱水 1/2 tsp

上层椰浆层：
粘米粉 50g
木薯粉 25g
浓椰浆 250ml
盐 1 tsp
滚水 250ml

班兰水做法：
班兰叶 8–10片（剪小段）
清水 350ml

将班兰叶与清水放入搅拌机打碎，然后过滤并挤出汁液，即可得到约300ml班兰水备用。

做法
1. 将绿豆澄粉、木薯粉、粘米粉、细砂糖和盐放入盆中混合均匀。
2. 加入班兰水、椰浆、清水和碱水，搅拌至顺滑无颗粒成班兰粉浆。
3. 8寸方形模具抹上一层薄油，放入蒸锅中预热。
4. 将班兰粉浆过筛倒入锅中，用中小火加热，一边加热一边搅拌至粉浆微微变浓。
5. 把煮好的班兰粉浆倒入模具中，用中大火蒸约20分钟至班兰层凝固。
6. 制作椰浆层：将粘米粉、木薯粉和盐放入碗中，加入椰浆搅拌均匀。
7. 倒入滚水快速搅拌均匀，再将粉浆过筛。
8. 将椰浆层粉浆倒在已经蒸熟的班兰层上，盖上锅盖继续蒸约18分钟。
9. 蒸好后取出完全放凉，再切块食用。

小贴士

• 班兰层先加热至微浓稠，蒸出来的层次会更稳定
• 椰浆层加入滚水后要快速搅拌避免结块
• 完全冷却后再切，切面会更整齐漂亮

⸻

Pandan Kuih Talam

A classic Southeast Asian two-layer kuih. The bottom layer is a fragrant pandan layer, while the top layer is a smooth and slightly salty coconut milk layer. The texture is soft and slightly bouncy, with a balanced sweet and savory taste. The natural green pandan layer pairs beautifully with the rich coconut topping. Once cooled, the kuih becomes firmer and more delicate in texture. It is a traditional Nyonya dessert that many people grew up enjoying.

Ingredients

Pandan Layer:
10g mung bean starch
30g tapioca flour
120g rice flour
120g caster sugar
1/2 tsp salt
300ml pandan juice
200ml thick coconut milk
120ml water
1/2 tsp alkaline water

Coconut Layer:
50g rice flour
25g tapioca flour
250ml thick coconut milk
1 tsp salt
250ml boiling water

How to Make Pandan Juice:
8–10 pandan leaves (cut into small pieces)
350ml water

Blend the pandan leaves with water until fine. Strain and squeeze the mixture to extract about 300ml pandan juice for use.

Method
1. In a bowl, combine mung bean starch, tapioca flour, rice flour, sugar, and salt.
2. Add pandan juice, coconut milk, water, and alkaline water. Mix until smooth and lump-free.
3. Lightly grease an 8-inch square mould and place it in the steamer to preheat.
4. Strain the pandan batter into a pot and cook over medium-low heat while stirring continuously until the batter thickens slightly.
5. Pour the pandan batter into the mould and steam over medium-high heat for about 20 minutes until the pandan layer sets.
6. To prepare the coconut layer, mix rice flour, tapioca flour, and salt in a bowl. Add coconut milk and stir until smooth.
7. Pour in the boiling water and stir quickly until well combined, then strain the mixture.
8. Pour the coconut mixture over the steamed pandan layer. Cover and continue steaming for another 18 minutes.
9. Remove from the steamer and allow it to cool completely before cutting into pieces.

Tips

• Slightly cooking the pandan batter first helps create a more stable base layer
• Stir quickly after adding boiling water to prevent lumps
• Allow the kuih to cool completely before cutting for neat and clean slices

10/03/2026

♨️ 巧克力芝士蛋糕 Chocolate Cheesecake 🩷

✅ 食材 Ingredients (6 Inch)

🔹 饼干底 Biscuit Base

• 200g 饼干碎 biscuit crumbs
• 70g 黄油 butter

🔹 芝士层 Cheesecake Layer

• 250g 奶油奶酪 cream cheese
• 50g 白砂糖 sugar
• 150g 淡奶油 whipping cream
• 30g 牛奶 milk
• 10g 吉利丁片 gelatin sheets
• 3pcs 饼干 biscuits

🔹 巧克力淋面 Chocolate Topping

• 50g 黑巧克力 dark chocolate
• 50g 淡奶油 whipping cream
• 3pcs 棒子巧克力棒 chocolate sticks

✅ 做法 Steps :

1️⃣ 黄油隔水加热融化，与饼干碎混合均匀，倒入模具压实冷冻。
Melt butter over a double boiler, mix with biscuit crumbs, press into the mold and freeze.

2️⃣ 奶油奶酪＋糖隔水加热搅拌至顺滑，倒入淡奶油搅匀。
Beat cream cheese and sugar over warm water until smooth, then mix in whipping cream.

3️⃣ 牛奶＋泡软的吉利丁片隔水加热搅拌融化，倒入奶酪糊中拌匀。
Heat milk with softened gelatin sheets until melted, then stir into the cheese mixture.

4️⃣ 饼干掰碎加入奶酪糊中拌匀，倒入模具冷冻至凝固。
Break biscuits into pieces and fold into the mixture, then pour into the mold and freeze to set.

5️⃣ 淡奶油＋黑巧克力隔水加热搅拌融化，倒在芝士上，摆上巧克力棒即可。
Heat whipping cream with dark chocolate until melted, pour over the cheesecake, and place chocolate sticks on top.

#小厨娘食谱 #巧克力芝士蛋糕

🤗 喜欢美食就关注我，每天更新不停歇！ Follow me if you love good food — new recipes every day！

10/03/2026

♨️ 提拉米苏蛋糕 Tiramisu Cake 🩷

✅ 食材 Ingredients ：

🔹 可可卷 Cocoa Sponge

• 60g 低筋面粉 low-gluten flour
• 60g 白砂糖 sugar
• 55g 玉米油 corn oil
• 50g 开水 hot water
• 10g 可可粉 cocoa powder
• 5pcs 鸡蛋 eggs
• 适量 柠檬汁 lemon juice, as needed

🔹 提拉米苏奶酱 Tiramisu Cream

• 250g 马斯卡彭 mascarpone
• 150g 淡奶油 whipping cream
• 30g 白砂糖 sugar
• 15g 咖啡力娇酒 coffee liqueur
• 2pcs 可生食蛋黄 pasteurized egg yolks

✅ 步骤 Steps ：

1️⃣ 鸡蛋蛋清蛋黄分离，蛋清冷冻备用。
Separate egg whites and yolks; freeze the whites briefly.

2️⃣ 可可粉加开水搅匀，加入玉米油搅至充分乳化。
Mix cocoa powder with hot water, add corn oil and emulsify.

3️⃣ 筛入低筋面粉以 Z 字形轻拌均匀，加入 5 颗蛋黄继续拌匀成细腻面糊。
Sift in flour, fold in using a Z-motion, then add yolks and mix until smooth.

4️⃣ 蛋清加几滴柠檬汁，用打蛋器分 3 次加入白砂糖，打发至弯钩状态。
Beat egg whites with lemon juice, add sugar in 3 portions until soft peaks.

5️⃣ 取 1/3 蛋白霜加入面糊拌匀，再倒回剩余蛋白霜翻拌均匀。倒入烤盘震出气泡。
Fold 1/3 meringue into batter, then fold batter back into remaining meringue. Pour into tray and tap to release bubbles.

6️⃣ 烤箱预热，150°C 烤约 20 min。出炉后震出热气，盖油纸倒扣，撕掉油布晾凉后防干。
Bake at 150°C for 20 minutes. Tap after baking, invert with parchment, peel off lining, cool and cover.

7️⃣ 奶酱：可生食蛋黄加咖啡力娇酒与白砂糖，搅打至体积膨胀发白。加入软化的马斯卡彭搅拌均匀。
Cream: Whisk pasteurized yolks with liqueur and sugar until pale; mix with softened mascarpone.

8️⃣ 将淡奶油打至小弯钩，分次倒入奶酱中翻拌均匀。装入裱花袋冷藏备用。
Beat whipping cream to soft peaks, fold into mascarpone mixture. Chill in piping bag.

9️⃣ 取 6 寸模具，压出 2 片蛋糕片。放入活底模具中，一片蛋糕 → 一层奶酱 → 第二片蛋糕 → 顶层奶酱。冷藏隔夜。
Cut two sponge layers, layer in a 6-inch mold: cake → cream → cake → cream. Chill overnight.

最后洒上可可粉脱模即可完成！
Dust with cocoa powder and unmold to serve.

#小厨娘食谱 #提拉米苏蛋糕

🤗 喜欢美食就关注我，每天更新不停歇！ Follow me if you love good food — new recipes every day！

10/03/2026

班兰椰香小甜糕
Kuih Nona Manis

柔软香甜的马来西亚传统小糕点——Kuih Nona Manis。
外层绿色带着淡淡的甜味，中间白色部分略带咸香，甜咸结合恰到好处，再加上班兰的清香，让人一口接一口停不下来。小巧可爱，适合下午茶或节日甜点。

⸻

材料

绿色部分：
普通面粉 150克
粘米粉 1汤匙
椰奶 250克
鸡蛋 1颗 中的
砂糖 100克
班兰汁 125毫升（约 4-5片班兰叶，加 120毫升清水搅打过滤）
椰奶 100克
玉米淀粉 30克
盐 ¼茶匙

白色部分：
椰奶 250克
普通面粉 1汤匙
盐 ¼茶匙

⸻

做法

绿色部分
1. 准备一个碗，将鸡蛋打散加糖搅拌均匀，再加入普通面粉和椰奶，充分混合备用。
2. 在锅中加入班兰汁、椰奶和玉米淀粉，用小火加热煮至变稠。
3. 将步骤1的混合液倒入锅中，继续小火加热至稍微变稠。冷却后装入挤花袋备用。

白色部分
1. 将椰奶、普通面粉和盐放入锅中，小火煮至浓稠。冷却后装入挤花袋备用。

组装与蒸制
1. 准备小杯子，每个杯子涂上一层油防粘。
2. 先挤入绿色部分，填满杯子约3/4高度，再在中间挤入白色层。
3. 水烧开后蒸约10分钟至熟。
4. 稍微冷却后，可直接从模具取出或用小汤匙挖着食用。

小贴士

• 冷却后口感更Q弹
• 挤花袋使用方便，可做出漂亮层次
• 甜咸比例可根据个人口味微调

⸻

Kuih Nona Manis
(Pandan Coconut Mini Kuih)

A soft and fragrant Malaysian traditional kuih called Kuih Nona Manis.
The green layer is mildly sweet, the white center is slightly savory, and the pandan aroma adds a refreshing fragrance. The combination of sweet and savory makes each bite delightful. Perfect for afternoon tea or festive treats.

⸻

Ingredients

Green layer：
150g plain flour
1 tbsp rice flour
250g coconut milk
1 egg medium size
100g sugar
125ml pandan juice (blend 4–5 pandan leaves with 120ml water, then strain)
100g coconut milk
30g corn starch
¼ tsp salt

White layer：
250g coconut milk
1 tbsp plain flour
¼ tsp salt

⸻

Method

Green layer
1. In a bowl, beat the egg with sugar, then add flour and coconut milk. Mix well and set aside.
2. In a pot, combine pandan juice, coconut milk, and corn starch. Cook over low heat until thickened.
3. Add the egg mixture from step 1 and cook gently until slightly thickened. Cool and transfer into a piping bag.

White layer
1. Combine coconut milk, flour, and salt in a pot. Cook over low heat until thickened. Cool and transfer into a piping bag.

Assemble & Steam
1. Grease small cups lightly.
2. Pipe the green layer to fill 3/4 of each cup, then pipe the white layer in the center.
3. Steam over boiling water for 10 minutes until set.
4. Cool slightly and serve directly from the cup or scoop with a small spoon.

Tips

• Cooling improves the texture and makes it more bouncy
• Piping bags help create neat, layered cakes
• Adjust the sweet and savory ratio according to your taste

10/03/2026

煎蕊燕菜食谱
Cendol Agar Agar

经典南洋甜品，Q弹的仙草与浓郁的椰浆，再加上香甜的黑糖层，清凉解暑，口感丰富层次分明。
适合夏天或炎热天气享用，冷藏后风味更佳。

⸻

材料

下层：
水 500ml
浓椰浆 300ml
白砂糖 160g
燕菜粉 10g
少许盐
班兰叶 适量
煎蕊/绿色cendol 500g 超市找现成的

上层：
清水 500ml
浓椰浆 200ml
红糖/椰糖 180g
燕菜粉 10g
蛋黄 1粒 中的
少许盐

⸻

做法
1. 下层
将清水、浓椰浆、白砂糖、燕菜粉、少许盐和班兰叶混合均匀。
2. 中小火加热至煮沸，让糖完全溶解，取出香兰叶。
3. 关火，加入仙草或绿色cendol，搅拌均匀。
4. 模具（8×8英寸）内稍微沾上少许水，倒入cendol混合液。放入冰箱冷藏一至两小时至凝固。
5. 上层
将水、浓椰浆、红糖/椰糖、燕菜粉、蛋黄和少许盐混合均匀。
6. 中小火加热至煮沸，关火后隔水稍微降温。
7. 用勺子或刮刀在下层表面轻轻刮几下，让上层更好附着。
8. 将上层经过一个大勺子倒在已经凝固的下层表面，放入冰箱冷藏两小时至完全凝固。

小贴士

• 下层冷却后再倒上上层，更易形成分层效果
• 可以用少许班兰叶煮出香味
• 冷藏后口感Q弹滑嫩，甜度可根据喜好调整

⸻

Cendol Agar Agar

A classic Southeast Asian dessert featuring soft, bouncy cendol with rich coconut milk and a sweet, fragrant palm sugar layer. Refreshing and perfect for hot weather, the layers are distinct and the texture is silky, chewy, and indulgent. Chilling enhances the flavor and texture.

⸻

Ingredients

Bottom Layer:
500ml water
300ml thick coconut milk
160g sugar
10g agar agar powder
A pinch of salt
Pandan leaves
500g cendol (ready-made, available in supermarkets)

Top Layer:
500ml water
200ml thick coconut milk
180g palm sugar or brown sugar
10g agar agar powder
1 egg yolk (medium)
A pinch of salt

⸻

Method
1. Bottom Layer
Mix water, coconut milk, sugar, agar agar powder, salt, and pandan leaves until well combined.
2. Heat over medium-low heat until it comes to a boil, ensuring the sugar dissolves completely. Remove the pandan leaves.
3. Turn off the heat, then add cendol and mix well.
4. Lightly wet an 8×8 inch mold, pour in the cendol mixture, and chill in the fridge for about 1-2 hours until set.
5. Top Layer
Mix water, coconut milk, palm sugar, agar agar powder, egg yolk, and salt until smooth.
6. Heat over medium-low heat until it boils. Remove from heat and let to cool down the temperature a bit in a water bath.
7. Lightly scratch the surface of the set bottom layer with a spoon or spatula to help the top layer adhere.
8. Carefully pour the top layer over the set bottom layer using a ladle, then chill in the fridge for 2 hours until completely set.

⸻

Tips

• Wait until the bottom layer is fully set before adding the top layer for clean layers.
• A few pandan leaves in the bottom layer will enhance the fragrance.
• Chill thoroughly for a smooth, bouncy texture; adjust sweetness to taste.

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