月饼秘诀 Evergreen Mooncake Recipes Tips

永远不过时的Y3K月饼秘诀

虽然庆贺中秋节的气氛越来越淡，然而每年这个季节总是会买几盒月饼应节。女媳给岳母送礼、学生借助一盒月饼表达对老师的感恩……。市场上一早推出各类月饼，然而价格并不便宜，对于有时间自己动手做月饼的厨艺好手，中秋节除了能够让你大展身手之外，接些月饼订单还可以赚一笔佳节钱。虽然月饼的馅料花样多，然而万变不离其宗，离不开基本制做法。掌握月饼基本制做法等于掌握了赚钱的厨艺。

每年这个时候总有读者要求我们刊登一些月饼食谱，我们将曾经在《Y3K美厨食谱》第二期刊登过，最值得珍藏的传统月饼制做法重新刊登，这些食谱包括糖浆、饼皮、馅料及许多贴士。

糖浆(贴士)

☆ 制做糖浆时不可搅动，以免已经溶解的糖浆重新结晶。

★ 制做糖浆加入数片柠檬（连籽），可避免糖浆重新结晶。

☆ 糖浆可以提早一年制做，盖好存放在室温处，翌年才采用颜色会更加均匀。

炒馅料(贴士)

★ 自己炒莲蓉馅料最好选择湘莲，胶质较多，烘烤时不会膨胀而挤坏饼皮。

☆ 炒馅料时将油分数次加入，比较容易吸收。

★ 炒馅料最好采用好的不锈钢镬，热度较均匀。

☆ 将馅料炒至离镬及起泡，但注意不可让油溢出（万一出油的补救方法是加入少许水再炒）。

★现在流行低糖，将糖份减少会影响月饼的可口度及耐放度，可能会提早发霉，不可不注意。

制做月饼(贴士)

☆ 月饼皮的重量一般上介于40克左右，馅料百多克（视月饼模的大小而定）。

★ 如果放咸蛋黄，将馅料的重量减去蛋黄的重量。

☆ 将新买的木制月饼模浸在油内过夜，以防敲打时爆裂。

★ 在按入月饼之前，将月饼模撒上少许面粉，以免粘着月饼模。

☆ 由于月饼一年只做一次，每个模型的份量有所差异，记得将你的模型背后写上馅料及皮料的重量。

★ 刚烘好的月饼饼皮较脆及干，必需置最少24小时吸收馅料的油，饼皮才会变软。

☆ 多余的月饼皮可以做成猪仔饼，让小孩将来有个美好回忆。

炸潮州月饼(贴士)

★ 炸潮州月饼的油必须够滚，否则炸不脆及饼皮吸太多油，炸的时间一久馅料会膨胀。

☆ 炸潮州月饼每次只炸少量以免油温突然间降低。

Custom-Made For Success Evergreen Mooncake Recipes

The Mid Autumn Festival is no longer as exciting as it used to be, before men landed on the moon but somehow lanterns and mooncakes have survived to this day because of their historical
significance. Thus mooncakes retain an important place in the Chinese culture and most households prefer to buy them as gifts to relatives, to renew friendship or as a token of appreciation from students to teachers.

It is also that time of the year again, when restaurants, hotels and bakery shops advertise their goodies and the many varieties available. These Chinese delicacies do not come cheap anymore. In fact, mooncakes can be quite exorbitant in price, depending on what is used as a filling. Many homemakers bake their own mooncakes as in general, it is not too difficult to handle if you follow the recommended recipes as precisely as possible. The more adventurous can try and accept baking orders from home as mooncakes can be eaten for all seasons.

Every year around this time, we receive many requests for mooncake recipes. Though it sounds easy, making good mooncakes demand patience and a lot of time. Although it has been featured in Y3K Issue 2 before, we are reprinting it for the benefit of readers who do not possess the past issue. Please read through the following on syrup, pastry and filling before you get started as these are all golden rules of making mooncakes. Have a fun time trying the recipes.

Syrup: （Tips）

* Do not stir syrup to prevent the dissolved syrup from crystallization.

* Adding in a few slices of lemon (with seeds) will prevent syrup from forming crystals.

* Syrup can be made a year in advance. Cover it properly.

* Store at room temperature. This storage period will even out the colour nicely.

Frying filling: (Tips)

* Make your own lotus seed paste by using good quality lotus seeds (seong lin with skins). It has a better starch content and during the baking process, it would not burst open the mooncakes' skin.

* Do not add all the cooking oil in at once. Do it gradually in small amount. This is better for absorption.

* Use a stainless steel wok as temperature is even.

* Fry filling on low heat till it leaves the wok and has started to foam. Please note that oil should not seep out (if it does, the only remedy is to add a little water and stir-fry again)

* At present, it is a craze to use low sugar contents but this actually makes the mooncakes not so nice in texture and does not keep well. Check on mooncakes as it can turn mouldy rather quickly.

Making Of Mooncakes: (Tips)

* Divide skin dough into 40 grams and filling at a hundred plus grams (depending on the size of the mould).

* If using salted egg yolks in each filling, the weight of each yolk must be considered. Thus the filling's weight should be smaller as you minus the weight of yolk.

* New wooden mooncakes moulds must be soaked in oil overnight to prevent breakage as you knock the mould against the table to dislodge the mooncakes.

* Dust mould with a little flour before imprinting mooncakes to prevent it from sticking onto the base.

* As you normally make mooncakes once a year (for homemakers), it is wise to mark out the weight needed for skin dough and filling at the back of each different mould.

* Freshly baked mooncakes are dry as they need time to release the oil's content. Eat them 24 hours later for better flavour and texture.

* Excess skin dough can be used to churn out fanciful piggy biscuits and kids simply adore them,

To Deep-fry Teochew Mooncakes: (Tips)

* Oil must be at a rolling boil or else skin does not crisp and soaks in excess oil. Do not prolong frying time as filling can overflow.

* Do not fry too many pieces at the same time as oil's temperature can be lowered.

Banana Coffee Jelly Mooncakes 香蕉咖啡燕菜月饼

Ingredient
A: To make mock egg yolk
170ml carrot juice
2g agar-agar powder
50g caster sugar
1/4 tsp salt

Utensil needed:
1 round ice-cube tray mould

B: For filling
90g ripen bananas (mashed)
2g agar-agar powder
200ml water
40g caster sugar
3g jelly powder (instant)
1/4 tsp salt
50g fresh milk

Utensil needed:
Few tart moulds

C: Coffee crystal jelly skin
450ml water
80g rock sugar
5g agar-agar powder
5g jelly powder (instant)
2g coffee granules (instant)
Few drops of coffee essence

Utensil needed:
Few jelly moulds

Method:
1. Cook ingredient (A) in a pot over low heat till well-dissolved. Once it has reached a boiling point, turn off heat. Pour into mould, cool and keep chilled till well-set. Unmould for usage.
2. Bring ingredient (B) to a boil over low heat. Once it has reached a boiling point, turn off heat. Pour into tart moulds. Place a piece of no.(1) mock egg yolk into the centre. Cool, keep chilled till well-set. Remove for usage.
3. Place ingredient (C) into a pot. Use low heat to cook. Bring it to a boil, pour a little into moulds. Place in one piece of no.(2). Fill up with boiled ingredient (C). Cool, keep chilled.

材料

A：素蛋黄燕菜
红罗卜汁170毫升
燕菜粉2克
幼糖50克
盐1/4茶匙

用具：
圆形冰块模1个

B：燕菜内馅
熟香蕉90克（压烂）
燕菜粉2克
清水200毫升
幼糖40克
即溶遮里粉3克
盐1/4茶匙
鲜奶50克

用具：
塔模数个

C：咖啡水晶皮
清水450毫升
冰糖80克
燕菜粉5克
即溶遮里粉5克
即溶咖啡2克
咖啡香精数滴

用具：
燕菜模型数个

做法：
1. 将材料（A）放入锅里以小火煮至溶解及滚，熄火倒入模里待凉，冷藏至凝固后取出，待用。
2. 将（B）料放入锅里以小火煮至滚，熄火倒入塔模里，中间放入1粒（1），待凉，冷藏至凝固，取出待用。
3. 将材料（C）放入锅里，以小火煮至滚后倒少许在模里，放入（2）再淋满（C）料，待凉冷藏至凝固，即可享用。

Fookchow Kong Paeng 福州光饼

福 州 光 饼

光饼是福州传统食品之一，另一个名称是征东饼，材料简单，只需面粉、水及面种，再加盐或加糖。

咸光饼皮脆而结实、甜光饼较松软，却比法国面包还硬。

根据战国时代史料记载，戚继光将军由俘虏袋里搜出藏着竹叶包裹的饭团干粮而获得灵感，改以面团制成饼，在饼的中间开个小孔，再以绳子将干粮串成一串让军队带着打仗，解决了行军的伙食问题。为了纪念这位将军，以戚继光的名字将这种干粮称为‘光’饼，成为福州人钟爱的一种传统面饼。

住在双溪比力的汤祥和向叔叔拜师学了这门传统手艺，在福州人居多的家乡打出名堂。他说：“制作光饼最重要是炉。”

从外形看，烘烤福州光饼的烤炉有点像北印度人烤丹奴里烤鸡及naan的烤炉，不同的是它内部以一个高约两尺、瓮口直径约十寸耐高温的陶瓮裹上一层厚厚的水泥，再以生铁围在外层制成。

祥和将点燃的火炭放入烤炉内，再以风扇隔着一块木板将风力导入炉内吹。大约四十分钟后，整个炉被烤得热烘烘，他将一块以盐水浸湿的布在炉内周围抹一遍，只见大量蒸汽随着‘吱吱’声由炉口冒出，其热度可想而知。

祥和告诉我们：“烘之前以盐水抹一遍，光饼不会黏到之前烘时留下的饼碎。陶瓮的热度够，光饼才能够粘贴在瓮壁。”

只见他将炉内贴满光饼之后，再用毛刷沾盐水轻轻在饼上扫一次，然后即刻用一块湿布封着炉口，使炉内温度提高却保持潮湿，作用是让光饼表层快速膨胀。待光饼烧至金黄，祥和左手拿筛右手拿勾，将烘好的光饼一一取出置于盘内，读小学的长子马上在饼皮上喷水以让热度稳定，避免烘烤过度变焦，饼皮也因此香脆但不会太干。

忠于传统的全手工制福州光饼，有流传下去的价值。

Fookchow Kong Paeng

This is another famous biscuit of the Fookchows - the Kong Paeng. Another name for it is 'Ching Tung Biscuit' derived from the translation of 'Overpowering The Japanese'. It is in reference to the war won over a Japanese invasion during the Ming dynasty.

Ingredients used are simply flour, water and yeast before the addition of salt and sugar. Savoury Kong Paeng has a crispy exterior but it is firm, not flaky textured. The sweet Kong Paeng has a softer finishing quite in resemblance to the French loaf's texture.

How did the biscuit become synonymous with a Chinese general's name of Kong?

According to a tale related, this general was asked to lead his solders in a battle against foreign forces. For food rations, he was smart to have come up with the idea of churning out biscuits from the rice encased in bamboo leaves. In the centre of the baked biscuit, is a hole, in order for the biscuits to be strung together and worn around the neck. It was simply a good idea and when the battle was won, the biscuits acquired his name 'Kong' as an honour to him.

Mr. Teng Song Ho runs a famous bakery in the Sungai Pelek area. He learnt the art from his paternal uncle and believes the clay oven plays a very important role in the making of such biscuits. It bears a strong similarity to the tandoor oven used to bake the North Indian leavened bread - naan. The main difference lies in the interior of the oven which is fashioned slightly different from the tandoor.

Mr. Teng heated up some coals before placing into the oven's pit. An electric fan was switched on to help blow some air in, to fan up a better flame from afar, screened by a piece of thin plank. It takes 40 minutes for the heat to warm up the clay oven. Next, he wipes the interior of the oven's wall with a piece of cloth previously soaked in salt solution. A hissing sound jets out from the furnace and hisses its way up the oven's chimney. This step is necessary to prevent the next fresh batch of biscuits from picking up remnants of the last batch baked.

With a correct temperature, the biscuits will adhere itself to the oven's wall. He gives them the finishing touch by glazing them with brine using a pastry brush. A piece of wet cloth is stuffed into the oven to seal the opening. It keeps moisture in and biscuits baked tend to have a nice golden hue.

Finally, the cloth is removed and biscuits are arranged on a tray. His son, a young lad sprays water on the biscuits' surfaces to stop the heat and moisten it as well.

More efforts should be done to promote traditional specialties as lip-smacking good lineage of a certain heritage should not be forgotten and left in the lurch.

健康吗??健康！

早上八点半在厨房为爱犬准备晚餐（因为傍晚回到家太迟，来不及准备），突然胸口一阵小痛，一阵麻痹，直透背部大约占据一方尺范围，左手无力。脑海闪过年头斜对面家的中年汉子晚上在冲凉房突然暴毙的画面，心想：不妙！不会发生在我身上吧？！

告诉太太与孩子，他们一脸担忧，我的心情更加沉重。心想：责任重大，不能出事！

冲凉、吃早餐、驾车上班、上下梯级。。。一切动作尽量放慢。两个小时后疼痛消失，胸口还有少许不舒服。

事隔三个小时，被太太逼着到国家心脏中心（Institut Jantung Negara Sdn Bhd
Address: No. 145, B, Jln Tun Razak, 50400, Wilayah Persekutuan Phone: 03-26178200 Fax: 03-26941384）做检查。

今天是星期五，回教徒祈祷日，中午到达门诊部接近休息时间，向询问处道明情况，被指示直接到紧急部检验。

填个人资料表格时，柜台接待员客气地声明：这里不是政府医院，需要付费的哦！可能国家心脏中心与政府医院为邻，引起许多误会，很多病人欠的医药费追不回吧？

一个嘛嘛（印度回教徒）医生拿了个人资料（不用等，真好！）问了几个问题后（其中一个他很想知道的问题是当时我在做什么？听到的结果他脸上有少许失望，他到底在想什么！！），让我随着他到病床上躺着，以超音波扫描，再抽血检验，再问一些病历问题。这里虽然是紧急部，却没有一丝一毫紧张气氛。

医药报告出炉了，换另外一个华人医生WEE接待。询问、记录、建议三步曲，一切都不紧张。

几岁?

50+

家人有高风险病历吗？
有！母亲(今年四月往生)、大姐及二妹有糖尿病。父亲五十年前当时三十多岁患上心脏病,我的小弟刚出世不久(修正;是三妹剛 學走路,四妹及小弟還沒出世)，在中央医院躺了两个月，在家休息三个月，后来靠中药医治，以忌口（清淡饮食）保健，至今八十多岁，健康良好，唯有高血压。

昨天有做过激烈运动吗？搬运重物？
没有。

有冒冷汗吗：
没有。

有晕眩吗？
没有。

手有麻痹吗？
没有，只有胸部及背部。

如果以一至十为疼痛指数，你的指数是多少？
嗯。。。大约是三至四。

OK。基本上你的症状60%不是由心脏问题所引起。不过还有40%的可能性，今天不需要住院。需要再次作更加深入的全身血液检查(29/9/09)，到时候需要事先节食后抽血。

暂时放下心头大石。

医生建议要注意健康生活习惯如：
健康饮食；
一周至少运动两三次，每次半小时；
良好的睡眠。

开出的药物：
ASPIRIN让血液稀释，一天三次（饭后）每次半粒，服用后注意有无敏感等副作用，如有必须马上停止服用，情况严重即刻到最靠近的医院洗胃，换药。（听来好象很严重）

另一种药（EVILINE FORTE – MAGNESIUM TRISILICATE MIXT）与ASPIRIN同服，每次5毫升，可避免因服食ASPIRIN而搅肚。

这么好的医疗设备及服务，医药费多少：RM123.20很合理吧！住在吉隆坡真好！

人健康真好!!

能夠與家人一起用餐真的真的非常好!!

28/9/2009：晚上七点用过晚餐后吃医生配给的最后半粒ASPIRIN，在将胶袋丢进垃圾桶之前顺便阅读包装上的说明：服用前以一杯水溶解！我都是直接将药丸直接放入口中让它在口中溶解！

29/9/2009：按照约定时间9.50AM准时抵达国家心脏中心，登记后拿了1168号，医生房号115。看看只差三个号码就轮到我，每个病人进入病房约20分钟才出来，结果等了接近两个小时，显示的号码是1169，竟然跳过1168。敲门进入医生房向服士询问，并告诉她我从昨晚七点晚餐后就滴水不沾，已经十七个小时，等着验血，她说下一个就轮到我。晕！！

抽血后到食堂吃一个面包及喝一杯咖啡，免得等会压力测试晕倒。

压力测试：分五个阶段进行。

脱了上衣，好像电影中常见画面，身上贴了整十个磁贴（？），再以电线连接到心跳机（？）。站在跑步机上。

第一个阶段如在平地步行五分钟，间中测量心跳及血压。

第二阶段步行机倾斜向上，模拟步行上斜坡，同样五分钟，间中测量心跳及血压。脚开始有点感觉。

第三阶段步行机倾斜向上，速度加快，模拟快步上斜坡，同样五分钟，间中测量心跳及血压。脚开始有点酸，有点气喘。

第四阶段步行机倾斜向上，速度再加快，模拟跑步上斜坡，同样五分钟，间中测量心跳及血压。两分钟后脚很酸，气很喘，坚持到结束。

第五阶段没进行。

结束前回到第一个阶段如在平地步行一分钟，间中测量心跳及血压。流了一身汗。

再回到见医生报告测试结果：

心脏没阻塞，没心脏病！！！只是血压稍稍高（饮食要低盐、低油、少炸，多运动）。开心！放下心头大石！

血液测试显示：肝脏正常！肾脏正常！胆固醇稍高（饮食要少海鲜、高胆固醇食物），唯好的胆固醇也高，基本上还好。其他都在健康范围内。开心！

到柜台还钱，总共RM400。

脚步轻松踏出医院，阳光明媚，今天是好天气！

Serikaya Cake咖椰蛋糕

Ingredients:
A: 230g butter
½ tsp vanilla essence
5 eggs
B: (sieved together)
175g plain flour
1½ tsps double-action baking powder
C: 100g condensed milk
150g kaya
125g Horlicks
100g black treacle
200ml evaporated milk
Some macadamia nuts (chopped)
Utensil needed
9” round cake tin
材料:
A： 牛油230克
瓦尼拉香精半茶匙
鸡蛋5粒
B：（一起筛过）
普通面粉175克
双倍发粉1茶匙半
C： 炼乳100克
咖椰150克
好立克125克
黑糖酱100克
淡奶200毫升
夏果一些（切碎）
用具
9寸圆模
做法Method:
1. 铺张蛋糕纸及搽油在9寸圆模里，以180℃预热烘炉。
Line and grease a 9 inches round cake tin. Preheat oven at 180℃.
2. 材料（A）的牛油及瓦尼拉放入搅拌器搅打至浓，加入鸡蛋拌匀，一次放一粒，逐渐交替加入材料（B）及材料（C）至拌匀，倒入模里，撒入夏果碎。
Beat butter and vanilla of ingredient (A) in a mixing bowl until creamy. Add in eggs one at a time. Gradually add in ingredient (B) and ingredient (C) alternately until well-combined. Pour into prepared tin and sprinkle with nuts.
3. 将（2）蒸烘45-50分钟或用竹签插入蛋糕取出不粘面糊即熟。
Steam bake no.(2) for 45-50 minutes or until skewer comes out clean when inserted into cake’s centre.

Baking ingredients & kitchen equipment shops 糕点及烘焙用品材料店 (Updated 03/12/2013)

糕点及烘焙用品材料店
Baking ingredients & kitchen equipment shops
(Last updated 03/12/2013 - Y3K Cookbooks volume 40 - Time For Kuih-Muih)

Kuala Lumpur & Selangor

8P Concept Sdn Bhd

57, Medan Midah, Taman Midah, 56000 KL. 

Tel: 03-9132 9008

Alice Bakery Ingredients Shop

26, Lorong Laksamana 20 Taman Sentosa Perdana 

41200 Klang. Tel: 016-404 3322

Bake Ideas

4, Jalan Damai Perdana 1/8A, Bandar Damai Perdana, 

56000 K.L. Tel: 016-3816368

Bake Well Supplies

47, Jalan SG 1/9, Taman Sri Gombak, 68100 Batu Caves, Selangor. Tel: 03-6189 7896

Bake Oven Bakery Supplies

17, Jalan SG 3/8, Taman Sri Gombak, 68100 Batu Caves, Selangor. Tel: 03-6185 8601

Baker Station

388, Jalan 5/59, Petaling Garden, 46000 PJ. Tel: 03-7783 4122

Baker’s Mall Sdn. Bhd.

113, Jalan Kenari 23, Bandar Puchong Jaya. Tel: 03-8075 6675

Baker’s Mall

165, Jalan Cheras, Batu 9, 43200 Cheras.  Tel: 03-90766409

Bakery Yu Enterprise

264, jalan Batu Unjur 7, Taman Bayu Perdana, 41200 Klang

Tel: 012-312 9326

Best Baking Solutions

57, Jalan USJ 8/2B, 47610 Subang Jaya, Sel. Tel: 03-5637 6637

Best Mark Trading

C-8-GA, Jalan Prima Saujana 2/C, Taman Prima Saujana, Kajang. Tel: 012-611 1030

BFEE Bakery Ingredients Sdn. Bhd.

Unit 313G, Kompleks Diamond Bangi Business Park, 

Jalan Medan Bangi, 43650 B.B. Bangi  Tel: 03-8210 1588

Bibun Food Sdn. Bhd.

12, Jln Bidara 2/4, Tmn Bidara Light Ind Area, 

68100 Batu Caves. Tel: 03-6138 9288

Bis Ingredients Specialist S/B

30A, Jalan Suasana 8/4, Town Park 1, 

Bandar Tun Hussein Onn, Cheras. Tel: 03-9080 3868

BS Bakery Shop

209, Batu 1 1/2 , Jalan Meru, 41050 Klang.  Tel: 03-3341 1513

41, Persiaran Pengaga, Taman Bayu Perdana, 41200 Klang. Tel: 03-3324 6898

Chang Thung Sdn. Bhd.

26, Jalan SS24/13, Taman Megah, 47301 P.J. Tel: 03-7804 6866

City Bakers

20, Jln PJU 5/15, Dataran Sunway, Kota Damansara, 47810 PJ. Tel: 03-6157 9378

Cook & Bake

35G, Jalan USJ 1/1, Regalia Business Centre, USJ 1, 47600 Subang Jaya. Tel: 03-80232553

Easy Make Bakery Ingredients

48, Jalan Serkut, Taman Pertama, Batu 4, Cheras, 56100 KL. Tel: 03-9200 8278

Ezymix (M) Sdn Bhd

50, Jalan Lang Kuning, 52100 kepong Baru. Tel: 03-6261 7766

Belanga Resource Sdn Bhd

12, Jln KP 1/1, Kajang Prima, 43000 Kajang. Tel: 013-383 4898

Eleven F & B Ingredients

29, Jalan Kemuning Prima A33/A, Kemuning Utama, 

Seksyen 33, 40400 Shah Alam. Tel: 012-388 6448

Hearty Ingredient Supply Sdn. Bhd.

3-1 (1st Floor), Jalan Permaisuri 9, Bandar Sri Permaisuri, 

56000 Kuala Lumpur 

Hot Oven Bakery Supplies

133 Jln PUJ 3/3 Taman Puncak Jalil 43300 Seri Kembangan Tel: 03-89449513

Jiayi Bakery

40, Jln Sentosa 5, Taman Bayu Tinggi, 41200 Klang. 

Tel: 03-3325 7419

Jadi Baking & Culinary

5 & 7, Jalan Puteri 5/20, Bandar Puteri, 47100 Puchong. 

Tel: 03-8061 5234

Makcik Bakery 

7G, Jalan medan PB2, Section 9, Bandar Baru Bangi. 

Tel: 03-8926 7991

LMC Bakery World

1, Jalan BRP 1/3, Bukit Rahman Putra, 47000 Sg Buloh. 

Tel: 03-6140 3823

LS Bakery Shop

56, Jalan Bunga Tanjung 8, Taman Muda, 56100 K.L. 

Tel: 03-4296 7399

Manis Bakery Ingredients Shop

27, Jalan Manis 7, Taman Segar, Cheras, 56100 K.L. 

Tel: 03-9130 8828

Milita Bakery Supply

355, Jalan Selesa, Happy Garden, Off Kuchai Lama, 

58200 K.L. Tel: 03-7987 2993

Moms Food & Bakery Ingredient Enterprise

35-1, Jalan PJU 5/11, Dataran Sunway. Tel: 017-634 6922

My Bakery Ingredients Sdn. Bhd.

39, Jln Metro Perdana Timur 2, Tmn Usahawan Kepong, Kepong Utara, K.L. Tel: 03-6250 9502 

Perfect Formula Ingredients Sdn. Bhd.

6, Jalan 6/38D, Taman Sri Sinar, Segambut, 51200 K.L. 

Tel: 03-6273 2208

45G, Jalan Wawasan 2/1, Bandar Baru Ampang, 

68000 Ampang. Tel: 03-4294 6810

Polymart Plastic Packaging

45, Jalan PDR 5, Pusat Dagangan Desaria 2, Balakong, 

43300 Selangor. Tel: 03-8962 3313

Simply Bake

5, Jalan PSK 5, Seri Kembangan Commercial Centre, 

43300 Seri Kembangan. Tel: 03-8943 2303

Speed Bake Baking Solution

62A, Jalan Temenggung 17/9, Seksyen 9, 

Bandar Mahkota Cheras. Tel: 016-2539815

Yumi Bakery Supplies

10, Jalan 1A/6, Taman Setapak Indah, 53100 KL. 

Tel: 03-4023 6666

Kedah/ Perlis

Apple One Stop Enterprise

28, Lrg Semarak 2, Taman Semarak, 09000 Kulim. 

Tel: 04-4909710 

Butter Sweet Ingredient Shop

17, Lorong Meranti Paya, Taman Bandar Jaya, 01000 Kangar, Perlis  Tel: 012-412 1638

CSB Food Trading

92, Susuran Tandop, Kaw Perusahaan Tandop, 

05050 Alor Setar. Tel: 012-471 7219 

Honey Food Industries (Kedah) Sdn Bhd

168, Jalan PSK Utama, Pekan Simpang Kuala, 

05400 Alar Setar Tel: 04-772 0098

May Bakery Ingredients Supplies

279, Lrg Keranji, Tmn Keranji 2, 09000 Kulim. Tel: 04-490 3101

Sayang Cake Ingredients Mart

1903, Jalan Stadium, 05100 Alor Setar. Tel: 04-730 0225

SP Aroma Bakery Mart

173, Ground Floor, Jalan Lagenda Height 1, 

08000 Sungai Petani. Tel: 04-425 2289

Sunshine Bakery & Ingredients Supply

94, Ind Ringan, Lorong Semarak 2, Taman Semarak, 

09000 Kulim. Tel: 04-4955 439

Sweet Berry Enterprise

287-B2, Jln Tunku Ibrahim, 09000 Kulim. Tel: 04-495 7837

Yumi Food Ingredients Mart

83-85, Seberang Jalan Putra, 05150 Alor Setar Tel: 04-730 1016

348, Grd Floor, Tmn Mutiara, Jln Kangar-Alor Setar

01000 Perlis, Kangar. Tel: 04-9770016

Malacca/ N. Sembilan

Amore e-Bake

282-G,  Jalan Haruan 5/7, Pusat Kemersial Oakland, 

70300 Seremban. Tel: 06-6336 7799

Baker’s Mall (Great View Enterprise)

16 Jln Masjid, Pusat Perdagangan Bahau, 72100 Bahau. 

Tel: 012-3221090

E-Mix Baking Ingredients

19 (GF), Matrix Court, Jln Manickarasagam, 70200 Seremban Tel: 012-6588569

Fun Bake Enterprise

11, Jalan IKS-M1, Taman IKS Melaka, Batu Berendam, 

75350 Melaka. Tel: 06-317 5889

I Love 2 Bake

3988, Jalan SJ 8/5, Taman Seremban Jaya, 70450 Senawang. Tel: 06-677 4716

KingHin Sdn. Bhd.

89, 91 & 93, Jalan Temenggong, 75200 Melaka. 

Tel: 06-292 6981

38, Jalan BPM 2, Taman Bukit Piatu, 75150 Melaka. 

Tel: 06-281 8196

Simple Bakery Ingredient & Services

3988, Jln SJ 8/5, Tmn Seremban Jaya, 70450 Seremban  

Tel: 06-6774716

Tampin Mini Market

10, Jalan Besar, 73000 Tampin.  Tel: 06-441 2589

Perak

Dmaster Recipe

186, Jalan Pasar, 34000 Taiping. Tel: 05-8071542

Merit Food Ingredients Supply

3, Jalan Horley, 30300 Ipoh. Tel: 05-243 9823

Sri Si Manis

28, Taman Raja Idris, 33000 Kuala Kangsar.  Tel: 05-776 1927

4, Jalan Raja Chulan, 33000 Kuala Kangsar. Tel: 05-776 2975

The Yummy Kitchen Bake & Dine

21, Lorong Taman Ipoh Satu, Taman Ipoh Selatan, 31400 Ipoh. Tel: 05-5499677

Te Jia Enterprise

50,Jalan Taming Sari, 34000 Taiping. Tel: 05-808 2368

Wa Seng Food Supplies

74, Lrg 2, Tmn Sitiawan Maju, 32000 Sitiawan. Tel: 05-691 9308

Wah Seng Sdn. Bhd.

131-133, Jalan Dato Onn Jaafar, 30300 Ipoh. Tel: 05-254 0267

2&4 Hala Pasar Baru 30300 Ipoh. Tel: 05-2543055

Yida Bakery Enterprise

12A-1, Hala Bercham Timur 11, Bercham Heights, 31400 Ipoh. Tel: 05-5477809

Penang

Bonjour Trading

6, Lintang Burma, Pulau Tikus, 10250 Penang Tel: 04-226 3285

Carson Bakery & Confectionery

192, Tingkat Bawah, Jln Tembikai, Tmn Padang Lallang, 

14000 Bukit Mertajam. Tel:04-5399599

Eazy Bake Baking Supplies

118, Jln Kota Permai, Tmn Kota Permai, 14000 Bkt Mertajam. Tel: 04-508 6628

GA Baker Paradise

26, Jalan Penaga (Jelutong Market), 11600 Jelutong, 

Penang. Tel: 04-659 0477

Store 1B, Batu Lanchang Market, 11600 Penang  

Tel: 012-431 0049

Hong Aun Kimia Sdn Bhd

1019, Jalan Baru, Taman Bunga Raya, 14000 Bukit Mertajam. Tel: 04-390 1031

Hong Yap Trading Company

56-B, Siam Road, 10400 Penang Tel: 04-229 3579

New U-Nited Chemical Sdn. Bhd.

6789, Jalan Raja Uda, 12300 Butterworth. Tel: 04-332 3677

Pure Bakery & Confectionary Supply

3001, Jalan Berjaya, Taman Sri Maju, 14000 Bukit Mertajam. Tel: 04-538 9373

Sim Company Sdn Bhd

193 & 195, Lebuh Carnarvon, 10100 Penang. Tel: 04-261 0522

Sweet World Enterprise

9372, Jalan Datuk Haji Ahmad Badawi, 13200 Kepala Batas, S.P.U. Tel: 012-401 6138

Johor

Bake Well Enterprise

55, Jalan Tengku Ahmad, 85000 Segamat. Tel: 07-9322 605

Bake Well Ingredient Centre

67, Jalan Susur, Larkin Perdana 1, Larkin Perdana, 80350 J.B. Tel: 07-234 3633

Caldo World Sdn. Bhd.

148, Jalan Dedap 13, Taman Johor Jaya, 81100 Johor Bahru. Tel: 07-358 1128

Chan Guan Trading

671, Jalan Taib, 82000 Pontian. Tel: 07-687 2816

Mega Bakery Ingredients

2, Jalan Tembusu, 85000 Segamat. Tel: 07-777 1863

Delight Bake

4008, Jalan Iris 7, Indahpura, 81000 Kulai. Tel: 07-6632572

Fu Le Kitchen Ware Enterprise

66, Jalan NB 2¼, Taman Nusa Bestari 2, 81300 Johor Bahru. Tel: 07-512 4014

Jessery Trading

92-93, Taman Orkid, 84000 Muar. Tel: 06-951 0225

Kim Wah Trading

27-29, Jln Batu Pahat, 86000 Kluang. Tel: 07-774 3828

Merry Kitchen Wares Sdn Bhd

27 Jln. Nakhoda 1, Tmn Ungku Tun Aminah, Johor Bahru. 

Tel: 07-5588 498

Natural Bake Ingredient House

14, Jalan Tropika 1, Taman Tropika, 81000 Kulai Jaya.  

Tel: 07-663 3806

114, Jalan Pasar, 86200 Simpang Rengam Tel: 07-755 3806 

Ng Ming Huat Sdn. Bhd.

116, Jalan Harimau Tarum, Century Garden, 80250 JB. 

Tel: 07-334 9999

Nihsin Bakery Mart

57, Jln Berlian Satu, T. Berlian, 86000 Kluang Tel: 07-771 0067

OTN Trading

84, Jalan Pee Kang Hai, Kg Abdullah, 85000 Segamat. 

Tel: 07-932 4935

Perling Indah Enterprise

11, Jalan Persisiran Perling, Tmn Perling, JB. Tel: 07-236 9763

Sabah

Annie’s Cooking Studio

Gr. Floor, Shoplot No.3, Tmn. Tshun Nyen, 

P.O. Box 1120, Sandakan. Tel: 089-223 566

Pelangi Bakery Shop

Gr. Floor, Shop No.5, Tmn. Pelangi, Lrg. Angsa 6, Luyang, K.K. Tel: 088-225 857

Pahang/ Kelantan

Bakewell Trading

74/1, Jalan Teluk Sisek, 25000 Kuantan. Tel: 09-513 1618

Citarasa Trading

Lot 1129, Jln Sultanah Zainab, 15050 Kota Bharu. 

Tel: 09-745 3318

E Bakery Ingredients Trading

67, Jalan Zapin Utama, Bandar Inderapura, 27000 Jerantut. Tel: 09-266 2375

Easy Bake Station

35 Jalan Bungor Taman Rimba, 28400 Mentakab  

Tel: 09-277 7129

Happy Sun Trading

62, Jalan Tan Sri Yahya, 28000 Temerloh. Tel: 09-296 7081

Kim Frozen & Confectionary

82, Taman Ketari, 28700 Bentong. Tel: 09-222 3450

Lee Bakers House

B-18, Block C, Jln Lim Hoe Lek, 25200 Kuantan. Tel: 09-516 3108

Pui Fatt Ingredients

5, Jalan Loke Yew, 28700 Bentong. Tel: 09-222 0937

Pui Fatt Ingredient Shop

3A, Lorong BBKL 2/3/1, Bdr. Baru Kuala Lipis. Tel: 016-9593419

Pui Fatt Trading

74, Jalan Tun Razak, 27600 Raub. Tel: 09-355 0939

Sunflower Bakery Trading

S143, Taman Intan, 27000 Jerantut. Tel: 09-260 1631

Sweet Berry Trading

4662-C, Sultan Yahya Petra, 15200 Kota Bahru. Tel: 09-747 3682

Talent Bakery Ingredients

19, Jalan Temerloh, 28300 Triang. Tel: 09-255 6151

Sarawak

A.C.T.C Bakery Ingredients House

Lot 350,1st floor,Tabuan Laru Commercial Centre,

93350 Kuching Tel: 082-363058

DIY Bakery Ingredients Sdn. Bhd.

4 (Grd Flr.), Lot 2946 Hock Kui Commercial Centre,

Jln Tun Ahmad Zaidi Adruce, 93350 Kuching Tel: 082-238 510

Emiwon Enterprise

60, GF, Parkcity Commerce Square, Jln Tun Ahmad Zaidi, 97000 Bintulu. Tel: 086-319 989

Fortune Contracts Sdn. Bhd.

14, Lorong 4, Jln Keranji, 96000 Sibu. Tel: 084-339 811

Hibiscus Ingredients Shop

G/F No. 202 Lot 2028 BLK 71 Lorong 10 Kota Padawan 

Jln Penrissen 93250 Kuching Tel: 012-8822 140

Home Bake Bakery Ingredients Shop

85, Jalan Keppel, 97000 Bintulu. (Back portion) 

Tel: 086-314 737

Hua Huat Company

No.20, Brooke Drive, Lane 1, 96000 Sibu. Tel: 084-320839

Khin Kueh Khiong Sdn Bhd

48G, Jalan India, 93000 Kuching. Tel: 082-252 739

Khin Seng Trading

Lot 1485, Lorong 10B, Krokop, Miri. Tel: 085-429 331

K.T. Bakery Ingredients Supply

68 (Grd Flr), Block A, Queen’s Court, Jalan Wan Alwi, 

93350 Kuching Tel: 082-456 768

ST Trading

14, Ground Floor, Lrg. Kg. Datu 3A, Jalan Kg. Datu, 96000 Sibu.  Tel: 084-318011

Wee Hock Pastry Ingredients Supply

557G, Jalan Datuk Wee Kheng Chiang, 93000 Kuching. 

Tel: 082-425 045

Singapore

Anna’s Culinary Centre

No.1, Sims Lane #01-11, Singapore 387355. Tel: 02-6747 0069

Baker’s Desire

30 Woodlands Ave 1 #01-02, The Woodgrove, 

Singapore 739 065 Tel: 02-6367 2393

Chef’s Warehouse

Blk 148, #01-927, Toa Payoh Lorong 1, Singapore 310 148. 

Tel: 02-6252 2216

Clementi Lian Huat Trading & Supplier

Block 448, #01-54 & 01-49, Clementi Town Centre Ave 3, Singapore. Tel: 02-6778 6091

Gim Hin Lee Pte Ltd

Blk 10 Haig Road #01-363/365, Singapore. Tel: 02-6742 8388

Brunei

Le Apple Bakery Mart

26, Bgn Hj Abdullah, Menglait, Jalan Gadang. 

Tel: 673-2-423 789

烘焙材料店主：请将你们的最新资料传真至03-8945 0888，以便下次免费刊登。
Bakery shop owners, please fax your updated information to us at 03- 8945 0888 for free advertisement.

Y3K Recipes