1st try: (adapted from masak-masak) made once before, refer to previous 2012 post

165g banana (defrosted from frozen and pooling water removed)
130g egg
110g sugar
110 oil
1 teaspoon vanilla essence
227g flour (replace 25g with cornflour)
1 teaspoon soda bicarbonate
1/2 teaspoon salt
around 165Celcius

2nd try: (adapted from masak-masak)

My YouTube showing me making it 🙂

First try: using a blender

baking in a loaf pan

done

no visible banana “strand” 🙁 as i used a blender

recipe for 2nd try

using a fork to mash the banana with sugar

lovely banana strand

3rd try, adapted from a yogurt cake base recipe

yogurt + egg + vanilla, banana etc

4th try, using a blender as well, as the banana is not ripe enough and would be difficult to fully mash them

no visible strand, not memorable at all

Overall,  the 2nd try yield the best looking result, with beautiful banana black strand. Never use blender to make banana cake!

RSMY restaurant, famous among the Malays for their extra cheesy naan, available from 6pm onwards (although the restaurant open around 4pm onwards with briyani etc available), be sure to arrive slightly before 6pm to book a seat and it quickly fill up once 6pm approach

walking distance from Maju junction, parking can be hassle here, you might need to pay RM5 per entry parking just at the end of the road

menu

look at the big glob of mozzarella cheese waiting to be wrapped into naan dough

dhaal

The famous cheese naan, RM6; Dhall, RM4

It is extremely rich with cheese, by the end of one piece of these, you will feel really really full.

Side order of chickpea, just ok, RM4

Overall, it is like try once kinda eatery, it can get really filling with all the cheese, to the point of being uncomforable full, worth to try once though

Address: RSMY House of Real Briyani (Restaurant Selera MY)
11 & 13, Jalan Medan Tuanku,
Kuala Lumpur, 50300, WP Kuala Lumpur.

Post by other blogger:

Simple Life As Me

janeschwan.com

Recipe taken from The Kitchn

Dry mixture:
113g whole wheat flour (I used Atta flour available widely for making Indian chapatti as it is actually much cheaper than american whole wheat flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger powder

Wet mixture (to be poured into dry mixture making a well in the middle)
140g yogurt
50g brown sugar (original recipe is 60g honey)
1/2 egg
25 oil
1/4 tsp vanilla

Dry and wet mixture

individual muffins

Bake in 190 Celcius for 15-18 minutes

Very moist and tender interior! Yum