Извести столько шоколада!!!

Similar to a Jamie Oliver Recipe that I know. So this will taste yummy

Beautiful ❤ looks delicious 😋

GRACIAS POR COMPARTIR BENDICIONES

Виноват Муж, ненадо было оставлять её.

Thank you pretty Lady

ستاد شلون دارس وماتعرف من تعطس شتكوال😮

Such an accurate reading for pile 1 and yes it is an ex I knew it ❤

Mashallah trending dresses ,best quality and unbeatable prices . Eagarly waiting for ur vedioes, make a veidoe on kids collections and abhayas

Damn I Want One 😮😢

I’m starving. Why do I watch these videos when I’m starving 😂

Without egg??

Wow mashallah

Das ist lecker 🥰

You're copying someone

Suka tgk content mcmni yg foreighner..and now ada yg malaysian so best!

My fav kuihh!!! Sedapnyaaaa

Kuih Bakar Kemboja Recipe Ingredients: 380ml coconut milk 100g sugar 170g all-purpose flour 1 egg 1/2 tsp salt 1 tbsp oil or butter Pandan Water: 5 pandan leaves 130ml water Method: Blend the pandan leaves with 130ml water. Strain and discard the pulp. Ensure you have 130ml of pandan water for the recipe. In a blender or mixing bowl, combine the pandan water, coconut milk, sugar, flour, egg, salt, and oil. Blend until smooth and well combined. Strain the mixture and set aside. Grease the kemboja mould with butter and heat it over a gas stove. Once heated, sprinkle sesame seeds inside the mould. Pour the mixture into the mould, then carefully transfer it to the preheated oven. Bake at 170°C for 45-50 minutes, or until the edges and top are golden brown. Remove from the oven and let it cool completely before cutting into bite-sized pieces. Enjoy! Notes: In the video, I used 2 eggs because I doubled the recipe. If using a cake tin, preheat the greased tin in the oven before adding the mixture. Allow the kuih to cool completely before cutting. Do not remove it from the mould while it's still warm, as the custard may not be fully set and could collapse.

Nice❤

Recipe for eggless also please 😍

🙏🙏Jay Swaminarayan 🎂🎂🌹🌹ke se ho mem aap me Gujarat che hu

❤❤

٦ بيضاااات 😮

Izvrsno 👌 sve pohvale za Vas 👋🍀

Novi sam SUB 🔔👍 nadam se uzajamnoj podršci kanalu 👍🎉🎉🥰🍀🕊️

Massive respect miss moon, everything you made from scratch 😍 May your channel grow and hit 500 k subscribers later❤

Wow I just love your work ❤

😋😋😋 temperatura horno y cuántos minutos de cocción, porfa❤

هذه مو شكلاته حقيقيه لان مكوناتها زيوت نخيل ولا يوجد فيها زبدة الكاكاو

와! 제대로 만드시네요. 맛있을것 같아요

Delightful 😊

Satisfying from scratch to a delicious food ❤ thanks for sharing ❤

So Yummy ❤

Very beautiful Christmas bread🌲🍁🌲

I will be making this as a Christmas gift for my dad. He's been wanting to try this for a while.

Yummy yummy 😋😋

Yummy 😋😋

Could someone please tell me the list of ingredients? Thanking you in advance❤

Cara complimenti e grazie per la ricetta, saluti dall'Italia 🇮🇹🥰

I love food!

😋🎉

Supper

Dear Moon, my daughter and I love this video..and the music is so soothing too. We are in Singapore, but we will be coming to Malaysia next year for a long holiday. Will you be willing that I order your ketupat & rendang, please?

My favorite breakfast roti bakar butter bbh sugar or peanut butter coklat ❤ from me Malaysia 🇲🇾 fan Penang

😍😍 so good

😋

I love brownies❤

Your content is so relaxing and delicious, keep it up! 🇲🇾

Malaysian-Style Kopitiam Breakfast Hainanese Bread Loaf: 300g bread flour 40g granulated sugar 2 tbsp milk powder 1/2 tsp instant yeast 1 tsp salt 200g room-temperature water 30g unsalted butter Pandan Kaya: 200ml coconut milk 4 eggs 150g granulated sugar 5 pandan leaves Homemade Butter: 1 litre whipping cream (must contain at least 35% milk fat) Other: Kopi (coffee) Boiled eggs Soy sauce & white pepper Method to Make Bread Loaf: In a mixing bowl, combine all the bread loaf ingredients except for the butter. Mix well, cover, and let the dough rest for 45 minutes or until it doubles in size. Preheat the oven to 170°C. Bake the bread for 30 minutes. Then, cover the bread with aluminium foil and reduce the temperature to 160°C. Bake for an additional 10 minutes. Let the bread cool before slicing to your preferred thickness. Method to Make Kaya: In a large pot, mix all the kaya ingredients, except the pandan leaves. Use a mortar and pestle to pound the pandan leaves, then strain out the pandan juice and add it to the coconut mixture. Stir well and strain the mixture into a clean, dry pot. Use a double boiler to cook the kaya mixture until it thickens into a smooth, creamy texture. Note: Do not let the pot touch the water while using the double-boiling method, and ensure the water doesn’t boil. If the water boils, the kaya will not achieve the desired smooth texture.Remove from heat and set aside. Method to Make Butter: In a large bowl, pour in the whipping cream. Using a whisk or hand mixer, beat the cream until it separates from the buttermilk. (Keep the buttermilk for other recipes). Beat till the butter begins to float on the surface. Prepare a bowl of cold water and transfer the butter into it. Rinse the butter in cold water until it sticks together. Press down to remove any excess water. Repeat this rinsing process 2-3 times. Shape the butter into a rectangle and refrigerate until ready to use. To Make Half-Boiled Eggs: Place two eggs in a pot and pour in boiling water. Cover the pot and let the eggs sit for 6 minutes. Crack the eggs into a serving bowl, drizzle with soy sauce, and sprinkle with white pepper. Serve immediately. To Make Kopi Kaw (Strong Coffee): Add 3 tbsp of kopi powder to a large cup. Pour in 250ml of boiling water and cover the cup. Let it sit for 5 minutes. Strain the coffee into a kopitiam cup and add 1 tbsp of condensed milk. Stir to combine and enjoy. Serving: Serve the kopi kaw paired with kaya toast and half-boiled eggs for a traditional Malaysian-style breakfast. Enjoy!

Kopitiam breakfast were the most iconic breakfasts of my childhood. This nostalgic breakfast always brings back sweet memories of my late father. He used to take me to the kopitiam, order kaya toast, coffee and half-boiled eggs for me, we’d enjoy it together. It’s one of my most cherished memories of him. What about you? Do you love this kind of breakfast too?