Easy S Cookies Recipe (Version 2)

Posted on By sweet surrender No Comments on Easy S Cookies Recipe (Version 2)

This is not the traditional recipe for the S cookies that Kuching people (at least for me) are familiar with. I can’t seem to find the traditional recipe for it. All the recipes found online were not the taste and texture I’d been looking for. Do you have the traditional recipe to share?

This one is version 2. I slightly modified the ingredients. It has more ingredients than the one I shared last year.

This recipe yields approximately 100 cookies.

Ingredients:
75g salted/unsalted butter (room temperature)
60g castor sugar
1 egg (any size)
1 tbsp vanilla essence
1 tbsp coconut cream powder
190g plain flour

Instructions:

  1. Cream butter for 2 minutes.
  2. Add sugar and cream until white and creamy.
  3. Add egg and vanilla essence. Cream until it’s creamy.
  4. Sift the flour and mix. The dough should not be sticky once incorporated.
  5. Shape the dough. About 1/2 tsp for each piece of cookie.
  6. Freeze for at least 10 minutes before baking.
  7. Bake in a preheated oven at 150 degrees Celsius for 30-34 minutes. Adjust the timing according to your oven. Make sure it’s cooked and you don’t burn it.
  8. Cool and store in an air-tight container.
S Butter Cookies (Version 1)

Version 1 tasted closer to the traditional taste. Check out the video here:

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Food Porn, Vlog

Time to Eat Nian Gao

Posted on By sweet surrender No Comments on Time to Eat Nian Gao

I forgot to share this nian gao dish earlier. It’s today! Usually, people eat this on the 20th day of CNY. (often celebrated as “Sky-Mending Day” or Tian Chuan by the Hakka community). Some eat it on the 9th day. Actually, any day will do. There are many ways to do it. However, if you don’t want to deal with lots of oil and deep frying, you can try this out. Just use popiah skin and pan-fry it. Easier and less messy.

You can have the sweet potato and yam wrap inside the popiah skin too. Just make sure you steam them first so that they’re cooked. Then, you don’t have to pan fry it for too long or worry about uncooked sweet potato and yam.

Did you eat nian gao this year?

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Food Porn, My Kitchen, Vlog

Happy Chinese New Year 2026

Posted on By sweet surrender No Comments on Happy Chinese New Year 2026

It’s that time of the year again! It’s horse year this year. Wishing you a blessed Happy Chinese New Year. May the year of the horse bring you great health, happiness, prosperity, and best of luck.

新年快乐、马年蒙福、安康、喜乐、财源滚滚、事事顺心。

Bulletin Board, Me, myself and I

Easy Golden Honey Corn Flakes

Posted on By sweet surrender No Comments on Easy Golden Honey Corn Flakes

Golden Honey Corn Flakes, also known as Honey Joy, is so easy to make! This recipe I’m sharing can make approximately 55 pieces.

Ingredients:
40g salted butter (get it here https://s.shopee.com.my/LhHMchwwO)
40ml honey (get it here https://s.shopee.com.my/6KyUVa5C4W)
100g cornflakes (get it here https://s.shopee.com.my/9zrmsDTGCu)
Enough sprinkles of your choice (optional) (get it here https://s.shopee.com.my/6pul6dhmVK)

Steps:

  1. Melt the butter. Do use the smallest flame throughout the process.
  2. Once the butter is melted or almost all melted, add in the honey.
  3. Give them a stir.
  4. Once it’s bubbling, pour in the cornflakes and mix them well.
  5. Once all coated and shiny, place the cornflakes into mini paper cups.
  6. Add some sprinkles on top.
  7. Bake in a pre-heated oven at 150 degrees Celsius for 10 minutes.
  8. Leave it to cool and store it in an airtight container.

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Food Porn, My Kitchen, Vlog

Easy Rice Paper Seaweed Chips

Posted on By sweet surrender No Comments on Easy Rice Paper Seaweed Chips

Rice Paper Seaweed Chips, also known as Korean Seaweed Chips and Gim Bugak, it was quite popular a few years back. However, I only jump on the bandwagon now haha… CNY is near! So this year I decided to try to make this.

This is my first time making it. It’s easy but rather time-consuming due to the drying part.

Ingredients:

1 egg
Salt
Pepper powder
Sesame seeds (optional)
10 pieces of rice papers (get it here https://s.shopee.com.my/8pfpTljZQ1 )
10 pieces of seaweed sheets (get it here https://s.shopee.com.my/8fMPHSkCky )
Enough cooking oil for frying (get it here https://s.shopee.com.my/8zzFg4iw54 )

Instructions:
  1. Beat egg, salt, pepper powder, and sesame seeds.
  2. Brush the beaten egg on the rice paper. Be generous.
  3. Paste the seaweed sheet on the rice paper.
  4. Repeat steps 2 and 3 until finished.
  5. Arrange them without overlapping for drying. You can dry it whole or cut it into smaller pieces.
  6. Dry them. Drying them in the sun is the fastest way.
  7. If you dried them whole, once they’re dried, cut them into smaller pieces for frying. Otherwise, skip to step 8.
  8. Heat the cooking oil to fry them. Ensure the oil is hot enough for frying by testing it with a piece of the chip.
  9. After frying, remove from the oil. Soak up the excess oil from the chips by lining the paper towel on the base of the plate/tray/basket.
  10. Season it with your choice of seasoning powder if you want.
  11. Store in an airtight container.

Happy trying!

Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.

Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.

By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.

Only food & beverage-related topics are shared in these accounts. Hope to see you there!

Food Porn, My Kitchen, Vlog