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Three letters come to mind when one mentions baking needs in Malaysia: BWY, Bake With Yen. They pride themselves as the No.1 baking ingredient retail store in Malaysia, and with 40 stores across the nation, they should be proud.
So, who better to seek recipes from but the specialist who caters to home bakers, professional chefs and F&Bs? Here is Bake With Yen’s top recipes perfect for the upcoming holidays.
The classic cookie to make for Chinese New Year, Deepavali, and Hari Raya! It is the cookie to give friends, family, and loved ones.
Almond cookies are crumbly, crunchy, and fragrant, and its sweetness is perfectly balanced. You will come back for more.
500gm of BWY White Almond Biscuit Mix
100gm of diced almonds (toasted)
180ml of corn oil
- In a bowl, combine white almond biscuit mix, diced almonds and corn oil to form a soft dough.
- Divide the dough into 10gm each. Roll them into balls and flatten them, then place them on a baking tray lined with baking paper.
- Bake the cookies in a preheated oven at 170 °C for 20 minutes, or until golden brown.
Chicken Floss Roll
Chicken Floss Rolls is the ideal childhood holiday snack. Fare warning, they are addictive.
These crispy bite-size flavour bombs will finish like hotcakes. So, make sure you make enough for your guests, and most importantly, yourself.
20 sheets of Frizz Spring Roll Pastry
170gm of Chicken Floss
600gm of cooking oil
- Cut each sheet of spring roll pastry into 9 sheets. Cover them to prevent it from drying out. Put a suitable amount of chicken floss on each small sheet and wrap it. Brush the end of the pastry with water and seal it.
- Deep-fry the chicken floss rolls in medium-low heat in 3 batches until golden brown. Stir occasionally for the heat to distribute evenly. When chicken floss rolls have turned light golden brown, turn up to high heat for 40-45 seconds before removing them.
- Remove the chicken floss rolls with a strainer ladle to strain the oil. Spread out kitchen towels and place the chicken floss rolls on it to absorb the oil. Store them in an airtight container after they have fully cooled down.
Garlic Bread Roll-Ups
These garlic bread roll-ups are perfect for when you have guests. Usually, they drop by after lunch; they are pretty full. So, you can slide them a garlic bread. The portion is just right. It is light, fluffy, and aromatic. Perfect for afternoon tea.
1 pack of BWY frozen puff pastry
(10inch x 10inch, thawed overnight in the fridge)
5 tablespoons of softened Echte Boter salted butter
1 tablespoon of minced garlic
1 tablespoon of chopped fresh parsley
1 tablespoon of grated Mamalena Parmesan cheese
- Pour the butter, garlic, parsley, and parmesan cheese in a bowl and mix it.
- Dust your work surface lightly with flour and gently unfold the puff pastry. Spread out 3/4 of the butter mixture evenly on the puff pastry. Spread it from edge to edge.
- Roll up the puff pastry and cover it with cling wrap. Place it in the fridge for 20-30 minutes.
- Preheat the oven to 200°C and line the baking tray with parchment paper.
- Remove the puff pastry from the fridge and slice it about 1inch wide. Arrange them on the baking tray, keeping them 1-2inches apart.
- Brush the tops with the remaining butter mixture.
- Bake for 20 minutes until golden brown and puffed. Brush the tops again if you have leftover butter.
Show off your kuey skills with BWY’s huat kuey recipe! Huat Kueys are simple to make, pleasing to the eye, and delicious to eat. Feel free to use food colourings of your choice. Your huat kueys can be whatever colour you want them to be.
200gm of Teratai Blended Rice Flour
100gm of icing sugar
160ml of water
1 teaspoon of baking soda
1/2 teaspoon of Double Acting Baking Powder
Few drops of red food colouring
- Sift the rice flour, baking powder and icing sugar into a big mixing bowl. Add water and red food colouring, stir well.
- Add the baking soda into the batter and mix well.
- Fill each paper cup 3/4 full and steam them on high heat for 15-20 minutes. Poke a skewer into the middle of the huat kuey. It is ready if the skewer comes out clean.
- Remove the huat kueys from the steamer to cool.
Taiwanese Pineapple Cake Rolls
Can’t visit Taiwan and buy their pineapple cake rolls? Bake With Yen has got you covered, with this recipe you can make it yourself and show off your baking skills on Instagram and Facebook.
400gms of BWY Biscuit Flour
100gm of BWY Bread Flour
80gm of BWY Instant Custard Mix
110gm of icing sugar
5gm of BWY Emplex
350gms of Ausicows butter
1kg of BWY Pineapple Paste
- Preheat the oven to 180°C.
- Blend Ingredients A together and set aside.
- Beat Ingredient B until a creamy consistency. Add Ingredient C and mix well.
- Pour Ingredients A into the wet mixture. Mix it until it is well incorporated and forms a smooth dough. Let it rest for 30 minutes.
- Weigh the pastry dough skin 100gm each. Prepare the BWY Pineapple Paste filling by weighing 100gm for each one.
- Place one portion of the filling to the center of one 100gm pastry dough skin. Fold the pastry to encase the filling inside.
- Place the pineapple dough in the mold. Press it lightly to ensure it takes shape.
- Place the pineapple cake rolls on the baking tray and brush on a thin layer of egg wash
- Bake for 20 minutes or until golden brown.
Pandan Sponge Cake
Nothing says yum like a light and airy sponge cake and adding pandan brings it to a whole new level. This sponge cake is perfect as an after-dinner dessert because you know how filling holiday dinners can be. So, a fluffy dessert is just right.
250gm of Vanilla Sponge Mix
250gm of eggs
60ml of water
60gm of melted Echte Botter butter
1 teaspoon of pandan emulco
A dash of green colouring
- Mix the Vanilla Sponge Premix, eggs, and water for 5-6 minutes with a mixer at high speed
- Add in the melted butter and continue mixing until well incorporated.
- Add in the pandan emulco and green colouring.
- Pour the mixture into a lined/greased 9inch mould.
- Bake at 180°C for 35-40 minutes.
Portuguese Egg Tart
You must admit, Portuguese egg tarts reign supreme. You cannot get tired of them. Their shells are like flaky and buttery bowls and in them is a smooth and delicate custard. You have to try them out.
1 bottle of RICH’S Portuguese Egg Tart Liquid
1 pack of BWY Portuguese Egg Tart Shell
- Defrost RICH’S Portuguese Egg Tart Liquid in cooling temperature (2-7°C) for 24-48 hours.
- Place the tart shells on the baking tray and let it defrost for around 30 minutes.
- Pour the liquid into the tart shells until 80-90% full. Remove any bubbles on top to ensure a smooth surface.
- Preheat the oven to 235°C (top) and 205°C (bottom). Bake for 15-20 minutes and it is ready to serve.
What better way to show off your baking skills than making Shanghai mooncakes during the holidays? The combination of textures and flavours will undoubtedly impress your guest.
500gm of BWY biscuit flour
70gm of bread flour
50gm of BWY custard powder
10gm of milk powder
140gm of icing sugar
5gm of BWY Emplex
350gm of salted Ausicows butter
1kg of lotus paste
1kg of red bean paste
500gm of toasted melon seeds
- Preheat the oven to 180°C.
- Blend all the dry ingredients (biscuit flour, bread flour, custard powder, milk powder, icing sugar and emplex) then set aside.
- Beat the butter until a creamy consistency, then add in the eggs. Mix until well incorporated.
- Add in the dry ingredients and mix it until it is well incorporated and forms a smooth dough. Let it rest for 30 minutes. Later, divide the dough into 75gm each.
- Add in the toasted melon seeds into the paste and mix it well. Divide it into 60gm each and roll them into balls.
- Take one pastry dough and flatten it. Place one filling in the middle and wrap it.
- Place the mooncakes on the baking tray and brush on a thin layer of egg wash.
- Bake the mooncakes for 15-20 minutes or until golden brown.
Feel like baking more? Checkout Lokataste for more recipes on local delights.