Semolina Pudding (Suji)

Suji (Semolina Pudding) with pistachios, almonds and raisins

My first attempt at making Suji (Semolina Pudding) and alhamdulillah its turn out good 😊  This pudding is originated from India and it has become a favourite among the Arabs and the Malays as well.

My youngest gal was the most happiest about it cos its one of her favourite 😉 She practically devoured almost all of them hahaa… 😉

Semolina Pudding

Ingredient A:
– 2000 ml water
– 300 gm sugar
– 4 cardamons
– 2 screwpine leaves (wash and tie to a knot)

Ingredient B:
– 250 gm semolina
– 250 ml evaporated milk
– 1 tbsp rose water (optional, I did not use it)
– 100 gm raisins
– 50 gm sliced almonds (I did not have sliced almonds so instead use diced almonds which I roasted in the oven for a while)
– enough pistachios (optional, can also just use sliced almonds)
– a few strands of saffron (I used yellow colouring instead)

– Boil ingredient A after which you add in the ingredient B (medium heat)
– Stir constantly till mixture becomes thick, off the fire.
– Pour into pudding moulds, topped with the raisins, almonds and pistachios. Can serve warm or cold.


Fresh Strawberry Cobbler

My virgin attempt at making Fresh strawberry cobbler. In fact this is the first fruit cobbler dessert that I’m baking.
Because I like my dessert to be less sweet so I cut back a little on the sugar. Verdict? I like my fresh strawberry cobbler very much, especially accompanying it with ice-cream… Yummylicious! 🙂


Strawberry Cobbler with Ice-cream …. … hmmm


3 cups fresh strawberries, diced
½-3/4 cup sugar
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 cup milk
½ teaspoon vanilla extract
1 stick butter, melted


Preheat oven to 180 C.
In a medium bowl, add strawberries and ¾ cup sugar (I used 3 tbsp only)
Stir to coat strawberries in sugar and set aside.
In a large bowl whisk together flour, baking powder, salt and sugar.
Add in milk, vanilla extract and melted butter.
Stir until combined. A few lumps are ok.
Grease a 9-inch casserole dish.
Pour batter evenly into dish.
Spoon strawberries evenly on top of batter. Do NOT stir.
Baked for 35-40 minutes or until golden.
Serve warm or cold.

Original recipe from :


Before entering the oven …




Slicing off  …. whooppee!!!!

Talam Cempedak

I keep seeing cempedak last week (aka Artocarpus integer), wherever I go and so I could not resist purchasing one of it.  After that, I could not decide whether to just fry it or make it into a dessert.  Finally, I decided to puree the flesh of the Cempedak and make the Talam Cempedak.  Talam Cempedak, is a Malay kuih, a sweet dessert that is usually serve during teabreaks or gatherings.

It’s pretty easy to cook it just that the steaming will take a couple of hours and you have to properly cool it before you can cut and eat it.

Here’s the recipe :

First layer ingredients :

280 gm rice flour
20 gm corn flour
280 gm castor sugar
1500 ml coconut milk (I use 500 ml KARA coconut milk and add water to make 1500 ml)
1 tsp salt

Method – First Layer :

– Mix all ingredients together, whisk until blended well.
– Pour this mixture into a greased 11 inch round tray (use a little of vegetable oil to grease the tray)
– Steam for 50-60 mins or until cook. Use medium fire to steam.

Second layer ingredients :

3 eggs
230 gm castor sugar
150 gm rice flour
70 gm plain flour
orange colouring
750 ml coconut milk (I use 500 ml KARA coconut milk and add water to make 750 ml)
400 gm cempedak puree (blend the flesh of the cempedak with a bit of water)
1 tsp salt
1 tsp vanilla essence

Method – Second layer :

– Mix all ingredients together and strain it.
– Pour this mixture over the first layer (after the first layer is cooked and firm)
– Continue to steam for another 1hr 45 mins
– Once the second layer is cooked and firm, take it off from the steamer, cool it for at least 3 hours before cutting it.


Talam Keladi

We had our iftar (break fast) at my 3rd sister’s house today. It’s our yearly tradition to do so during the fasting month. Family get-together and break fast together. Wonderful atmosphere and a good way to strengthen family ties.

Usually in such occasion, each of us would bring some dish to the host house. So what I did was to steam a traditional Malay cake called Talam Keladi (Yam cake). This cake has two layers to it, the bottom is filled with yam and the top part is usually coloured with purple colouring. Unfortunately i did not have purple colouring so have to make do with what I have 🙂

Talam Keladi is one of my favourite traditional cake. I just love them!

Ingredients :

For the bottom layer :

300 ml coconut milk
65 g rice flour
1 tsp plain flour
100 g of yam, cut into small cubes, steam till 3/4 soften and mash lightly
55 g fine sugar
1/4 tsp salt

For the upper layer :

100 ml coconut milk
60 g fine sugar
2 tbsp rice flour
20 g corn flour
1 egg, beat lightly
a pinch of salt
a few drops of purple colouring

Method :

– Heat the steamer over a medium fire.

– Have a small cake container, spread a bit of oil all over it.

– Mix all the ingredients (Bottom layer) except for the yams. Mix thoroughly and sieve the mixture. Then add the yams and steam it for about 15 mins.

– Next, mix the ingredients (Upper layer), mix thoroughly and sieve.

– When the bottom layer is ready, then pour the upper layer over it. Continue to steam for about 25-30 mins or till the surface are cook.

– Cool it and once cool, cut it into small serving with plastic knife. It’s ready to serve.