Chocolate-coated peanut butter goodness!

Its a fun, easy recipe today after yesterdays Nasi Lemak saga! We made sure to transfer our photos carefully today and here we give you some cone-shaped yumminess with peanut butter, chocolate, rice krispies and wafers.

What we used:


1 cup peanut butter (crunchy or smooth, whatever floats your boat!)

1/4 cup butter, softened

1 cup powdered sugar

2 cups of Rice Krispies

1 1/2 cups wafers, crushed into pieces (not too small if you want a bit of a crunch)

1 1/2 cups chocolate squares or chips

2 tbsp butter

1. Beat peanut butter, margarine and sugar until thoroughly mixed together.

2. Add the Rice Krispies and wafers, combine thoroughly.

3. Pour the mixture into the jelly mould and refrigerate for at least a two hours!

4. Melt the chocolate and butter in a saucepan.

5. Demould the peanut butter cone and spoon the chocolate over it. You can refrigerate the cone again until its firm, or devour immediately! We definitely recommend the latter.

Yes, that’s the KL Tower behind me! Its one of Malaysia’s icons, and rises to about 1403 feet, the tallest structure in South East Asia. There’s also a really cool revolving restaurant located 282 meters above ground level! When I first ate there I was worried I might get dizzy but you barely notice the turning and get an amazing 360 degree view of Kuala Lumpur while you’re dining. The food may leave somewhat to be desired, but its definitely an experience to remember!

Have you been following the bloggers on their 30-day challenge? We’ve been so impressed with everyone’s creations so far, take a look at all of them here! There’s been polka dot jelly, croquembouche, cheeky jelly, pink guava sorbet, raspberry ginger ale jelly, pea and corn jelly (how cool is that?), spotted dick, coconut milk and palm sugar agar, rose panna cotta and dragonfruit agar-agar. Isn’t that awesome??? There are no words for how excited and impressed we’ve been so far!

Well, that’s all for today folks! Hope you’ve had a lovely Tuesday.


Rachel and Sophia


Fat Rice!

…. Or as its better known locally, Nasi Lemak! How can you not love something that is called Fat Rice?

We took our recipe from that hallmark of Malaysian recipe blogs, Rasa Malaysia. Nasi Lemak is a staple Malaysian dish that is often sold by the roadside and consists of deliciously fragrant rice, sambal, ikan bilis (dried anchovies), boiled egg, cucumbers and crunchy nuts! It comes wrapped in a pandan leaf and which is often wrapped in newspaper. Isn’t it funny how so many awesome things come wrapped in newspaper – British fish and chips, Cantonese paper-wrapped chicken….

Unfortunately Murphy struck again today and we accidentally deleted most of our Nasi Lemak pictures when transferring them from the camera… we attempted to salvage the situation by taking the leftover Nasi that we hadn’t already gobbled up but as you can see, it was a valiant attempt but not a very successful one nevertheless.

Don’t be fooled by the picture, the Nasi Lemak turned out amazingly delicious. Its a must-try!! Here it is

Nasi Lemak

Adapted from Rasa Malaysia

Ingredients (don’t feel intimidated by the list, its really a simple process once you’ve got everything prepared, and believe us, totally worth it!)

Rice (the ‘Nasi’ part)

2 cups of rice

3 pandan leaves (tied up into a knot)


1 small can of coconut milk


Tamarind Juice

1 cup of water

Tamarind pulp (small ping-point ball sized!)

Sambal (with dried anchovies, or ikan billis)

1/2 red onion

1 cup ikan bilis

1 garlic clove

4 shallots

10 dried chillies

1 teaspoon of prawn paste belacan

1/4 tsp salt

1 tbsp sugar

Other ingredients 

2 hard boiled eggs (sliced in half)

3 small fish/chicken cutlets/whatever catches your fancy

1 small cucumber (sliced and quartered)

1. Rinse the rice and drain! Add coconut milk, pinch of salt and a bit of water, and cook along with the pandan leaves.

2. Fry anchovies to a nice light brown.

3. Mince shallots, garlic and dried chillies (don’t forget to take out the seeds!) into as small pieces as possible. If you have a mortar and pestle or food processor all the better! We improvised. Mix them with the prawn paste sambal.

4. Slice red onion into rings!

5. Soak tamarind pulp in water for 10 minutes, press down on them to release flavour into the water. Drain the pulp and save the juice.

6. Fry the spice paste with a bit of oil until you can smell it! Add onion rings, anchovies, tamarind juice, salt and sugar, stirring after each addition. Simmer on low heat until it thickens!

7. Clean the small fish or chicken cutlets, cut into half and season with salt and pan-fry (we know that the recipe asks for deep-frying but Rachel is incapable of deep-frying anything without leaving lasting scars on her body).

8. Dish the sambal into the top of the jelly mould (for more secure demoulding, you can wrap it in cling wrap!), followed by the coconut milk rice.

9. Serve the cone-shaped Nasi Lemak with the fried fish, cucumber slices and hard boiled eggs. You have yourself an authentic Malaysian nasi lemak! 

Rachel just reminded me to post about the Otak-Otak event at Royal Selangor we had a while back! We took tons of pictures but kept forgetting to write about it. As part of the internship program, affiliated companies host an event for the interns and Rachel and I were in charge of organizing ours! We decided to make the event jelly-related (surprise, surprise) and to add a little spice, we made it a competition.

The challenge: come up with a series of jellies related to the theme of ‘Celebrating Life, Love and Humour’ in teams of 7/8.

And they really went all out! There wasn’t a single jelly that wasn’t unique and really gorgeous. Here are some of the jellies made…

Rachel hard at work personalizing the prizes – vouchers for the always awesome Royal Selangor cafe and a School of Hard Knocks experience. P/S if you look closely, she’s blushing a little!

Our two judges, Tien Yue and Yoon Li, deliberating seriously.

The winning team – they based their concept on the colors of the rainbow!

And finally, the Otak-Otak cohort of 2011!

We had a ton of fun, if you can’t already tell! If you’re interested in having your own jelly-making session, they come free with a purchase of the Royal Selangor jelly mould (if you can make it down to the Royal Selangor cafe in Kuala Lumpur). You can also call Royal Selangor to arrange a private jelly-making session (a great idea for parties!).


Sophia and Rachel

Oreo Cookie Cheesecake

Today, we pay homage to the Oreo cookie!

Who doesn’t love Oreo cookies? Whether you liked the chocolate biscuit alone, the cream filling, or the entire package, Oreos are universally loved by children and adults alike. There’ve been many different flavours ranging from the interesting (blueberry ice cream, banana split, lemon ice) to the awesome (peanut butter, green tea, dulce de leche). Oreos have also been used for hundreds of different purposes – making cupcakespenguins, pandas, truffles, and even as a cooke filling. There’ve also been recipes on how to make your own oreo!

Anyway, Oreo 101 aside, we decided to make Oreo cheesecake!



1/2 cup worth of Oreo cookie crumbs (about 8 Oreos)

3-4 tbsp butter, melted


1/2 cup whipping cream

1 (8 oz) package cream cheese

1/3 cup sugar

8 Oreo cookies (cream separated from cookies)

You can crush the crumbs in a zip lock back (which is much easier!) or by wrapping them in a makeshift clingwrap ‘bag’ like we did.

1. Make the filling first! Whip the cream until stiff peaks form. Refrigerate.

2. Whip cream cheese and oreo cream (from cookies) until smooth. Add the sugar and mix together.

3. Coarsely chop the Oreo cookie and fold into the cream cheese mixture.

4. Fold in the refrigerated whipped cream. Pour the filling into the jelly mould.

5. Make the crust. Add the butter to the crumbs and mix evenly.

6. Press the crust into the bottom of the filling. 

7. Refrigerate for at least four hours!

Demoulding was a little tricky, make sure you dip the jelly mould in a bit of hot water before attempting to demould! As usual, Sophia did a wonderful job of getting the cheesecake out of the mould.

The cheesecake was delicious! Just the right amount of creamy and crunchy, although perhaps we’ll try making the crumbs completely surround the cheesecake for an even crunchier effect.


Rachel and Sophia

Un-Fried Ice-Cream

We’ve discovered that you can basically fry anything. There’s deep fried cheesecake, Mars bars (okay, this one we’re totally for – have you tried it with ice cream?!), pancakes and even coca-cola.

Not ones to question trends (especially involving batter and potentially better-tasting food), we thought we’d give it a shot. Now for the difficult question. What could we deep fry that we could use the jelly mould for? Any ideas?

For us, our first thoughts immediately strayed to ice-cream. Okay, it was more like my first thoughts, since Sophia can’t have ice-cream buuut she totally appreciates the idea of ice-cream!

When we were searching for recipes, we discovered this recipe for ‘Un-fried Ice Cream’, meaning ice-cream that tastes like deep-fried ice cream, but really isn’t. We knew we had to do it!


Vanilla Ice-Cream (You can use up to a 48oz container!)

3 cups cereal (Oat and honey preferred!)

3 tbsp butter

3 tbsp sugar

1tbsp cinnamon

1. Scoop frozen ice-cream out into jelly mould. refrigerate while you make the ‘batter’.

2. Place cereal in a ziplock bag, a la cheesecake digestive biscuit base. Crush them! They don’t have to be so tiny/crushed, especially if you like the crunch in your deep fried stuff.

3. Melt butter. Stir in sugar and cinnamon and pour it into the cereal bag. Mix well!

4. This is the optional part: spread out the cereal mixture onto a baking pan and bake at 350 degrees (or 175 degrees c) until toasted (about 5 minutes!). Watch out, it does burn easily so keep an eye on it.

5. Take ice-cream cone (ha ha, geddit?) out of the freezer and demould. 

6. Roll the cone in the cereal mixture, or do like what Sophia did and press it into the cone.

7. To serve, you can drizzle it with honey and top with whipped cream!

It really did taste like it was deep-fried, by the way! We don’t know about you, but our minds were blown.

Sophia’s mind being blown.

And here it is! Un-fried ice cream goodness.

You see that cinnamon stick over there? Sophia ate it whole after we took this picture. Is this normal?


Rachel and Sophia

Into The Wild (Rawwr)

We have a special friend with us today! Everyone, meet Charis, who’s also another intern in Royal Selangor with Rachel and me, except she’s in the design department (yes, she’s the cool one!). Charis and Rachel are a part of the Otak-Otak program, a special internship program designed to encourage Malaysian students overseas to come back to Malaysia to work and make a difference.

Anyway, today we decided to have a safari theme, and Rachel and Charis designed the animal heads while I got stuck making jelly! We used our previous jelly recipe, you can check it out in our first blog post if you’d like.

And then…. the fun started! We went down to the lobby of my apartment building to get all snap-happy.

The Royal Selangor 30-Day Challenge starts tomorrow, everyone! Who will your favourite blogger be? Check out the Royal Selangor website for more information!


Sophia and Rachel

Butterscotch Pie

We had our second failure today, and guess what? It was a mix again. We seem to be instant mix poison.

You may be able to tell it wasn’t supposed to turn out like this….

We used Jell-O Butterscotch Pudding (and real milk this time around)! For the crumb base, we recycled our cheesecake digestive base.

Now we’re not sure where exactly we went wrong but when Sophia demoulded the pudding, it completely fell apart! It definitely wasn’t Sophia though, because between the both of us, she’s the demoulding expert. Girl can demould just about anything from the jelly mould while keeping it intact. Me, not so much!

Anyway, being seasoned jelly mould failures by now, we took it in our stride and began planning for tomorrow instead. We’re gonna go wild tomorrow!

On a really exciting note: the 10 international bloggers who are taking part in the 30 day challenge will be updating their blogs in two days!! Go check out the Royal Selangor website to see the bloggers taking part. Who knows, you might see some familiar faces on the food blogging circuit! We can’t wait to see what they’re going to cook up!


Rachel and Sophia

Ice-cream Wafer Chill

Just a quick post today!

We mixed some ice cream with some wafers and chilled them. It was great comfort food!

Disclaimer: The tropical fruits are just for show, no actual oranges were harmed in the process of making this dessert.

Anyway, I took Sophia to her first mamak today. A mamak stall is generally speaking a food stall run by Tamil Muslims and are the hang-out place of choice for Malaysians for good, cheap food like roti canai and teh tarik.

Sophia sipping Teh O Ais Limau (Ice Lemon Tea)!

Mee Goring (fried mee)! It was delicious, only a bit too spicy for me. Sophia had no problems of course, with her super well-developed spicy Chinese food tastebuds.

I had promised to take her to eat the huuuuge roti tisu (literal translation: tisu bread) but unfortunately the mamak stall next door to where Sophia stayed only made the small sort.

This is the small roti tisu that we ate that day! I clearly disapprove. The only roti tisu for me is the huge one! Go big or go home, right?

This is an example of what the big one looks like:

Its covered in condensed milk and sugar, I love it!

That’s all for today, we’ll be making Butterscotch Pudding tomorrow, so stay tuned!

Rachel and Sophia

Rice Krispie Cereal Cone

It took us ages to think of a name for todays recipe. We couldn’t call it a cereal bar, could we??

Here’s what you’ll need:


And yes, that’s a photo of me taking a photo. Kind of like a dream within a dream, like in Inception!

Rice Krispie Cereal Cone

Adapted from


3 tbsp unsalted butter (plus a bit more for moulds)

5 ounces mini marshmallows (about half a bag)

1/8 cup unsweetened Dutch-process cocoa

3 cups crisp rice cereal

1 ounces bittersweet chocolate, melted

1. Butter the jelly moulds.

2. Combine butter, marshmellows and cocoa in a large saucepan. Cook over medium heat, stirring frequently until melted (for about 6 minutes)

3. Stir in rice cereal into butter mixture. 

4. Pour mixture into jelly mould. It should be reeeeeally sticky and hot now, so watch your fingers!

5. Let it cool to room temperature, and demould. 

You can drizzle some melted chocolate over the cones for a bit of sophistication and concentration of chocolate-y goodness. I really loved this, it was just the right amount of chewy and crunchy at the same time. It keeps really well too, so pack it in an airtight container and you can keep it for a few days!

Rachel bought some postcards from Royal Selangor today, to send postcards as part of this fun project she takes part in called Postcrossing. Its a really cool project, where you basically can send and receive postcards from all over the world! She just got one from a 2 year old boy, who’s Mum is helping him write and send postcards that he makes with fingerpaint and his hand prints.

The Royal Selangor postcards are pretty cool and this one is by far my favourite:

It features the melon teapot, which Rachel loves because of the interesting backstory behind it!

As you might know, Royal Selangor is a family-run business founded by Yong Koon in 1885. It was passed down to his son and then to his son’s children after. Datin Chen, one of Yong Koon’s granddaughters, tells the melon teapot story beautifully!

During World War II, when the Japanese were attacking Malaysia, a young man named Ah Ham was in a village being bombed. Instead of running for cover, he and a few other villages were scrambling to get food from an abandoned factory due to the poor war living conditions.

As he entered the factory, he spotted something shiny and bent to pick it up. As he leaned down, a piece of shrapnel whizzed past his ear where his head had just been! Ah Ham quickly grabbed the melon teapot that had saved his life off the ground and ran for his life.

He kept that melon teapot for years after, using it to serve tea to his visitors and regaling them with the tale of how it saved his life. One day, as he was serving tea to a friend, he remembered that the friend knew someone who worked with Royal Selangor and asked if he could bring it into the pewter factory for polishing. The friend brought it back to the Royal Selangor factory where it was discovered that the craftsmans mark at the bottom of the teapot belonged to Yong Koon himself!

Some years later, Ah Ham bequeathed the teapot to Royal Selangor and it now sits in the Visitors Centre museum for all to see. Royal Selangor has even released a series of melon teapots!

And that’s todays story, folks! We hope you like it as much as we did.


Sophia and Rachel

Cake… in a Cookie!

Cookie Monster would totally approve of this one!

We decided to use the jelly mould as a cookie cutter today, adding to its growing list of alternative uses. Who knew a pewter jelly mould could have so many uses? Although Nick Munro probably didn’t have ‘cookie cutter’ in mind when he designed the mould…

We used a simple butter cake recipe and added purple food coloring to one half of the batter to create the ‘black’ and white effect!


1 1/2 cups all-purpose flour

1/2 tsp salt

2 tsp baking powder

1/2 cup butter

1 cup white sugar

2 eggs

1 tsp vanilla extract

3/4 cup milk

(To go a little bit off-topic: I never really understood why recipes ask you to preheat the oven as the first step in the recipe. When I first started baking, I used to follow recipes to a tee and would preheat my oven dutifully at the start of the prep process, but somehow was always left having to either preheat it again, or add another ten minutes on the timer. So, true to this, this recipe will only ask you to preheat your oven somewhere in the middle of the recipe!)

1. Add dry ingredients (flour, salt, baking powder) together. 

2. Cream the butter and blend in sugar, eggs and vanilla until light and fluffy

3. Add dry ingredients to the butter mixture and mix until just blended together.

4. Preheat oven to 350 degrees ( or 175 degrees C).

5. Separate batter into two different bowls. Add whatever food coloring catches your fancy! (Halloween idea: orange and black?)

6. Pour batter into tray. You can put them beside one another on the same tray like we did or separate trays!

7. Bake for 25-30 minutes or until a toothpick inserted comes out clean!

While you’re waiting for your cake, you can make the chocolate buttercream.


300 g dark (or milk, whatever suits your fancy) chocolate

100 g unsalted butter, melted

1 cup thickened cream

1. Add all ingredients to saucepan. Stir over low heat until all melted and combined.

2. Allow to cool for 5 minutes. Transfer to fridge to chill for about a half hour.

3. Once chilled, remove from fridge and beat until thick and creamy. 

Remove the cake from the cake pan and let it cool. Use the jelly mould to cut out circle-shaped pieces for your sandwich parts. Generously slather the chocolate buttercream mixture onto the bottom of one piece, and sandwich it with another. Wa-lah, you’re all done and you have your very own cake-cookie-sandwich!

The great thing about using the mould as a cutter was the easy grip the top of the mould had! Some cookie cutters don’t come with any handles and I’m left helplessly imploring the cutter to somehow extract itself from thicker dough. It never listens, of course!

We’re really pooped today, and are going to take a nice, long relaxing break (probably involving the eating of several cookie-cake-sandwiches while vegetating in front of the television)!


Rachel and Sophia

Say Cheesecake!

One of our favourite things (or at least Rachel’s) at the Royal Selangor cafe is the strawberry cheesecake. Quick plug: Grace runs an amazing cafe in the Royal Selangor Visitors Centre that has amazing desserts and daily specials, so if you’re around, go check it out! We’re always there eating a bit (or alot) too much for our own good.

Anyway, given Rachel’s passion for cheesecake (aside from her passion for bread and butter pudding, apple pie, red velvet cake, pavlova… you get the picture) we decided todays recipe would be a cheesecake one! Its an upturned cheesecake, as we lined the mould with the biscuit base and left the base open so it creates a completely covered cheesecake. And everyone eats cheesecake only for the base, right???


250 g cream cheese

75 g caster sugar

250 ml heavy cream

250 g digestives

90 g butter (melted)

1. Make the base! Crumble the digestives. If you have a food processor, excellent! Dump them in and give it a whirr. If like is, you don’t have a food processor, roll up your sleeves and break out a ziplock bag. The easiest way to get the tiny crumb consistency is to lock them in a sealable plastic bag and bash them with a rolling pin. Add the melted butter to the biscuits.

2. Beat the cream cheese until smooth and soft. Slowly add in the sugar and the cream and whip until consistency is thick.

3. Gently press in the crumb mixture into a buttered mould. Pour in the cream cheese mixture!

4. Refrigerate! For anything from 4 hours to overnight.

 Ah-ha! Got Rachel to smile. 

And again!

Demould the cheesecake gently. As you can see, we weren’t as gentle as we should have been! Rachel maintains that cheesecake remains yummy in any form, though. She really loved that there was more base than usual, and it is a nice, conical change from the usual cheesecake!

For a nice complement to the tangy taste of the cheesecake, you can add a bit of strawberry jam to it.

Rachel’s verdict: Very good! …but definitely not as good as Grace’s.

Luckily for us, another one of our colleagues, Syazana, is a baker extraordinaire! She makes the most amazing macarons and sells that and a few other delicious creations under Spinmesilly Bakes. We’re absolutely addicted to her rose-lychee and vanilla bean-Nutella macarons. Evidently, we spend most of our time in the Royal Selangor office eating, isn’t it brilliant?


Sophia and Rachel

July 2018
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