Chocolate Cake Recipe (Resepi Kek Coklat)

Chocolate Cake ( Kek Coklat )


  • 290g flour
  • 150g cocoa powder
  • 1 tbsp salt
  • 1tbsp baking powder
  • 1tbsp baking soda
  • 675g sugar
  • 5 large eggs
  • 1tbsp vanilla extract
  • 230ml milk
  • 2tbsp lemon juice
  • 170g butter
  • 250ml strong coffee

How to make:

  • Sift together all the dry ingredients;flour,cocoa powder,baking powder,baking soda,salt.
  • Stir in sugar. Sukatan gula ni quite banyak, so if you guys rasa tanak manis sgt,you can always lessen the amount.
  • Combine eggs and vanilla essence in a different bowl. You guys kena make sure that the eggs are at room temperature. Kalau bawak kluar straight from fridge let it warm up to suhu bilik dulu baru guna.
  • Mix in the eggs into the dry ingredients.
  • In another bowl, add milk and lemon juice. Actually, this is to substitute buttermilk. Since buttermilk ni susah juga nk carik,you guys can always use this substitution.Let the milk sit for awhile, sampai susu tu jadi pekat sedikit.
  • Melt the butter.
  • Add in milk(buttermilk tadi),melted butter and coffee ( coffee ni boleh guna Nescafe yang dah dicampur dgn air ) to the dry ingredients.
  • This batter will bake you two 9-inch(23cm) cakes. So kalau nak buat satu je,then separuhkan all the ingredients diatas.
  • Bake in pre-heated oven (180degrees) for about 50mins or so. You guys kena make sure that you guys preheat the oven dulu. This is very important in order to make sure cake korang bakar naik dengan elok, and doesn’t sink in the middle.
  • Transfer pans to a wire cooling rack. Make sure that you guys let the cake cool off completely before doing any decorations on the cake.

I found this recipe after purchasing a book on Cake decorations from

Kate’s Cake Decorating:

Techniques and Tips for Fun and Fancy Cakes Baked with Love

Buku ni is mainly on how to make decorations for you cake, but inside are also a few recipes on cakes,fondants,buttercream etc. Agak menarik. And I tell you, the chocolate cake is AMAZING!

Sila la cuba resepi kek coklat ni. And if you find some of the ingredients terlebih ke terkurang ke, you can always make adjustments based on you own taste.

Happy Baking!

New York Baked Cheesecake Recipe

New York Baked Cheesecake

NY cheesecake


  • 1 pack of phillidelphia cream cheese (250g)
  • 200g of sour cream
  • 200ml whipped cream
  • 3 eggs
  • 90g sugar
  • a few drops of vanilla oil
  • 20ml lemon juice
  • 2 tablespoon of cornstarch
  • 300g of Graham crackers
  • 50g melted butter
  • How to make:

    1. Wrap the cream cheese in sunwrap and put in the microwave oven for about 1-2 minutes. The microwave setting has to be at low, and the cream cheese should be warm and soft enough that it will leave a mark when you lightly touch the surface.

    2. Cream the cheese with sugar. Then gradually add the sour cream to the mix. Make the sour cream into 4,5 portions and add it one at a time,evenly mixing it out. Avoid adding the whole sour cream at one time.

    3. Then, add in the vanilla oil and eggs. Eggs should also be added one by one.

    4. Sift in the cornstarch and lastly, add in the whipped cream to the mix. You have to make sure that you mix everything well, and avoid having any lumps in the mix.

    5. Crunch the Graham cookies using a food processor into fine bits. Melt the butter and add into the crushed Graham cookies. Press frimly onto the base of the baking pan evenly.

    6. Take a flour sifter and pour in the mix into the pan through the sifter. This is to avoid any remaining lumps from going into the pan, and making the mix spread out nicely.

    7. Bake in a preheat oven (180degress) for 30 minutes. The technique of baking the cheesecake is to put boiled water around the pan. Avoid putting to much water, and if you’re using a spring type pan, make sure you wrap your pan with aluminium foil to avoid water from going into the pan. Baking at 180degress will give your cake a nice brown color on the top.

    8. Next is to bake it at 160degress for another 30 minutes. This is to make sure that the inside of the cake is cooked. Total baking time is approximately 1hour.

    9. Once finished baking, wrap the cake and put it in the refrigerator to chill.

    I did this recipe quite a while ago, and had always been my favourite cheesecake recipe eversince.Coba,coba jangan tak coba.A simple recipe that I’m sure anyone can do it at a small amount of time -)

    Cornflakes Cookies Recipe

    BISKUT CORNFLAKES ( Cornflake Cookies )


  • 300g cornflakes
  • 2 eggs
  • 250 g butter
  • 180 g fine sugar
  • 300 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence
  • Red cherry for decoration
  • How to make:
    1. Sift flour with baking powder
    2. Crunch cornflakes into tiny bits ( try not to over-crunch it, though 🙂 )
    3. Beat butter and sugar until fluffy and add in the eggs, followed by vanilla essence
    4. Add in flour and cronflakes.
    5. Spoon out the mixture onto the cookie tray
    6. Cut cherry into small pieces and put on to cookie to garnish
    7. Bake at 150degree Celcius for 10-15minutes.

    ..tried out the recipe..turned out very the yummy, but as the chef also said “rupenye tak cantik,tapi rasenye sedap!” hehe..couldn’t agree more!

    ( recipe courtesy of Dari Dapur Ogy )

    Kani-kuri-mu-korokke ( Creamy Crab Croquette ) Recipe

    Kani-kuri-mu-korokke ( Creamy Crab Croquette )

    Ingredients:(for 4 servings)

  • 1 pack crab meat
  • 1/2 onion
  • 1 tablespoon butter
  • 1/2 teaspoon honey
  • Making the white sauce

  • 50g butter
  • 7 tablespoon flour
  • 2 cups milk
  • salt and pepper to season
  • Outer skin (bread crumbs skin)

  • flour
  • egg
  • bread crumb
  • How to make:

    1. Cut crab meat into small pieces and make sure to strain out crab juice.
    2. Heat up pan and melt in butter. Add in flour and stir well.
    3. Gradually pour in heated milk into the pan and stir until paste becomes creamy. Add in salt and pepper to season white sauce.
    4. In another pan, melt butter and add in finely chopped onion. Then add in crab meat and honey to the onion. Fry for about 3-5minutes.
    5. Add together fried onion and crab meat to the white sauce and stir well. Place in a flat caserol and spread out filling to cool.
    6. Once cooled, cut crab filling into 8 servings and shape into round balls. Cover shaped crab filling with flour, egg and lastly bread crumbs.
    7. Deep fry in pan at high heat ( 170degrees C) until golden brown.
    8. Serve with thinly sliced cabbage, tomato and lemon.

    note: serve while still hot 🙂

    This time I wanted to try out this delicious lookin’ fried croquette filled with creamy white sauce and crab meat. Better yet, serve it with tartar sauce or mayonaise 😉

    Chawan-mushi (egg custard) Recipe

    Chawan Mushi (egg custard)

    Ingredients: (for 4 servings)

    • 3 eggs
    • 500cc dashi (ichiban-dashi)
    • 1/2 teaspoon salt
    • 1/2 teaspoon usukuchi (lightly flavored) soy sauce
    • 50 g sasami chicken meat
    • 4 shrimps
    • 50 g shimeji mushrooms
    • 4 slices of kamaboko
    • half stalk of mitsuba (trefoil)
    • yuzu (citron) peel

    Making egg mixture

    1. Break eggs in a large bowl. Draw the letter Z on the bottom with the tip of the chopsticks, do not foam.
    2. Little by little, add cooled dashi and then salt, soy sauce.
    3. To improve texture, strain egg through a net.


    1. Remove white sinewy tissue from sasami chicken meat. Cut into bite size pieces. Sprinkle with soy sauce.
    2. Remove black vein from shrimps. Devine except for tail.
    3. Remove roots of shimeji mushrooms, tear into easy to eat pieces.
    4. Cut mitsuba (trefoil) into 3cm pieces.
    5. Thinly slice peel of yuzu.

    How to make:

    1. Prepare 4 Chawan mushi serving cups. If serving cups with lids are not available, use tea cup covered with aluminum foil.
    2. Divide fillings into 4 except for mitsuba and yuzu strips, neatly place filling and kamaboko slices in individual cups.
    3. Pour in egg mixture.
    4. Fill a double-boiler pan (mushiki) half full with water.
    5. When water comes to a boil, place cups in to steam.
    6. Cover with cheesecloth, place lid slightly off so that steam can escape.
    7. Heat 1-2 minutes on a strong fire, reduce heat and cook for an additional 12-15 minutes. If the fire is too strong or if steamed too long, Chawan mushi becomes spongy, loses flavor and attractiveness.
    8. Insert bamboo stick to check readiness. If clear liquid rises Chawan mushi is ready.
    9. Take cups out of steamer. Top with mitsuba and yuzu, re-cover.
    10. Chawan mushi is served chilled in summer, hot in winter.

    note: When double boiler is unavailable, place net on bottom of pot. Chawan mushi can also be prepared in the oven . Place cups in large pan 70% filled with water. Bake at170 c for 20 minutes. To prevent the surface from burning, double cover ( under lids) with aluminum foil.

    ..saw a tv program called ?????? (Ai no apron) just now and watched them make the famous Japanese cuisine called ????? (Chawan Mushi – also known as egg custard) . It looked so yummy that I’ve decided to give it a shot :d

    ( recipe courtesy of Bob and Angie Japanese Cuisine Recipes )