11/05/2025

ON SUNDAY MAY 11, 2025 theSunday Special XII

F OOD and motherhood are for ever entwined. Before we had recipe books, we had mothers improvising, sharing, tasting and teaching. Their cooking wasn’t just about feeding the family, creating memories, offering care and making a home. This mother’s day, surprise your mum with a homemade treat – breakfast in bed, an afternoon tea spread or a refreshing drink with a handwritten note. Below are three easy yet thoughtful recipes that are perfect for the occasion. Bake one, make all three or add your family twist. And if she’s no longer here, cook her favourite dish, raise a glass in her honour and share her stories. Because in every cherished recipe, she lives on. We’ve chosen a special bake for the occasion. From the soft, pandan -scented layers of traditional seri muka to café-style baked eggs with spinach and feta, and ¿QLVKLQJ ZLWK D ]HVW\ OHPRQ DQG UDVSEHUU\ tea cake, each dish is simple to prepare and full of heart.

Taste of her cooking still speaks loudest

BY CECILIA FONG

Wholesome recipes for a heartfelt Sunday celebration

Recipe 2: Baked eggs with spinach & feta A wholesome, café-style brunch dish Serves: 2-3

Ingredients • 4 large eggs

• 200g of baby spinach • 1 garlic clove, minced • 100g feta cheese, crumbled • 2 tbsp olive oil

• 2 tbsp cream or milk • Salt & pepper to taste • Optional: cherry tomatoes, herbs, chilli flakes

Recipe 3: Seri Muka (Glutinous rice & pandan custard layer cake) A classic kuih with layers of love

Instructions 1. Preheat the oven to 180°C.

Ingredients

2. Sauté the garlic in olive oil and add the spinach, cooking until it is wilted. Season lightly. 3. Spoon into 2-3 small ovenproof ramekins. 4. Crack eggs on top, drizzle with cream and sprinkle with feta. 5. Bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny. 6. Garnish with herbs or chilli flakes. Serve with crusty bread. Optional variation: Add mushrooms or smoked salmon.

For the bottom layer (glutinous rice): • 300g glutinous rice, rinsed and soaked for at least 4 hours or overnight • 200ml thick coconut milk • ½ tsp salt • 1 pandan leaf, knotted For the top layer (pandan custard): • 3 large eggs • 120g caster sugar • 250ml coconut milk • 100ml pandan juice (blend 5-6 pandan leaves with water and strain) • 60g all-purpose flour • 1 tbsp cornflour • Pinch of salt • A few drops of green food colouring (optional, for a richer green) Instructions 1. Prepare the glutinous rice layer: • Drain the soaked glutinous rice. Steam with the pandan leaf, coconut milk, and salt for about 30-35 minutes, stirring halfway. • Once cooked, remove the pandan leaf. Press the rice firmly into a lightly greased 8-inch square tin to form an even base. 2. Make the pandan custard layer: • In a large bowl, whisk the eggs and sugar until well combined. • Add pandan juice, coconut milk, salt, flour and cornflour. Mix until smooth; strain if necessary. • Pour the custard mixture gently over the pressed rice. 3. Steam the layered kuih: • Steam over low heat for 30-35 minutes until the top is set. • Leave to cool completely before cutting into diamond or square pieces. • Garnish with a few toasted coconut flakes or edible flowers for a fancy twist. • Pack in a paper box lined with banana leaf for that nostalgic kampung charm. A little effort, a lot of heart IT’S not the perfection of the dish that matters – it’s the love behind it. Whether you’re serving mum a slice of homemade cake, a hearty brunch or her favourite childhood kuih, she’ll remember most of the time and care you put into it. So this Sunday, let the kitchen be your way of saying thank you for the meals she made, the moments she created and the love she continues to give, every day. Tips & touches • Use a clean plastic knife or an oiled blade to slice neatly.

Recipe 1: Lemon & raspberry tea cake A soft, zesty loaf that’s perfect for tea time, brunch or dessert Ingredients • 200g unsalted butter, softened • 200g caster sugar • 3 large eggs • 200g self-raising flour • Zest of 2 lemons • 2 tbsp lemon juice • 1 tsp vanilla extract • 100g fresh or frozen raspberries • Pinch of salt Glaze • 100g icing sugar • 2-3 tbsp lemon juice • Optional: extra raspberries & zest for garnish Instructions 1. Preheat the oven to 170°c. Line a loaf or 20cm round tin. 2. Cream butter and sugar. Add the eggs one at a time, beating well after each addition. 3. Fold in flour, salt, zest, lemon juice and vanilla. 4. Gently mix in the raspberries. 5. Bake for 45-50 minutes, until golden and a skewer comes out clean. 6. Cool before glazing with lemon icing. Pro tip : Toss the berries in a bit of flour to prevent them from sinking.