I know there aren’t many butter cake fans out there especially so with girls because the first thing that crosses our mind when the word ‘butter cake’ is mentioned would be f.a.t.t.e.n.i.n.g!

But i’m one of the few exceptions i think.. :P

I love butter cakes to death. I can eat it everyday and not feel bored or ‘jelak’.

However, i’m pretty picky. I only like the old fashion type which would be slightly crumble, coarse texture, moist yet dry (does it make sense to you? :P), extremely rich (read : very fattening) and with a dash of rum is must.

Last time when i have not started baking, i used to fancy the ‘BreadTalk’ kind : soft, moist, melt in the mouth but not anymore. Too boring! (no offence to BreadTalk fans yeah?)

So when i came across this recipe, i knew it was a must do for me. Not sure if you can group this under butter cakes but i would very much like to think so because it does taste like one except that this is more power!

More grainy and coarse yet moist.. Simply out of this world! In my humble opinion that is.. :P

Like many butter cakes, its appearance is unassuming but its flavour and texture are unparalleled.

What makes this cake unique from other normal butter cakes lies in its ingredient. Just as the name suggested, this cake uses semolina and flour. Not just flour itself.

Personally, i feel baileys is pretty good with the cake but i think rum would be a better choice.

See how grainy it is?

Terribly fan-tas-ti-ca! I am sooooooooooo hooked!

If i can only pick one person out of so many to cook for me for the rest of my life, i would pick my mother :)

To me, she’s the best cook there is. Whatever she cooks, it always turns out fantastic. What’s more is that she doesn’t stint on ingredients nor toppings like i do (most of the time actually especially when it’s only us who are eating). Plus she makes sure her food all look presentable and nicely garnish (with parsley, spring onion etc) even though it’s only for her own family.

Sometimes or rather most times, she even chooses her toppings and ingredients based on their colour so that her dishes will look pretty!

Power right? Lol. So much effort put in you know…

I did ask her this question once sometime back -> Ma, why do you always wanna ‘dress up’ your dishes when it’s only us who are eating?

Her answer?

So that it will look more appealing and appetizing and most importantly, it makes her happy..

Guess i gotta learn a thing or two aye? Heh.

Last week when i was back, she cooked one of my favourites which is lao shu fen, my mommy’s style :)

As usual, mothers and their vegetables. See how much vege she gave me? *faint* :P

Again, i asked her why were there so many kind of fishballs when they literally taste the same?!?!?

Normal fishball, then the fishball with brown skin and sliced fish cake!

Answer from the mother : I like loh.. *me smack forehead*

I could really sluuurrrrppp this up! So ‘slippery’!

Oh god… posting this makes me drool and crave big time..

I want my mommy now!!

Lol.