Flour Tips

9 Self Raising Flour Recipes That Rise To The Occasion for Malaysians

Self raising flour recipes turn one pantry staple into scones, muffins, pancakes, and steamed buns without a separate tin of baking powder. 

Malaysian home bakers and small F&B businesses get consistent rise when the flour itself is milled to a fixed ratio, which is also the answer to what self raising flour actually is and how it differs from all-purpose flour.

What Is Self-Raising Flour?

Self raising flour is wheat flour pre-blended with leavening agents, making it convenient for cakes, muffins, scones, pancakes, and other recipes that need a quick, even rise. 

The blend reduces the need to measure raising agents separately, which helps bakers achieve a more consistent texture across repeated batches. 

MFM Peaches Self-Raising Flour is a Halal-certified self raising flour in Malaysia, milled from carefully selected soft, low protein wheat with a protein level of 8.3% to 9.5%. This makes it suitable for cakes, biscuits, pastries, and deep-fry batter.

All-purpose flour does not contain added raising agents, giving bakers more control in recipes where the rise is adjusted separately. 

Self raising flour and all-purpose flour are not interchangeable in most recipes because switching one for the other can affect texture, lift, and the final structure of the bake. 

Contact MFM Flour today for a free recommendation on the right self-raising wheat flour for your kitchen or bakery.

What Can You Make With MFM Peaches Self-Raising Flour?

Below are 9 bakes that Malaysian home cooks and small bakeries make most often with MFM Peaches self-raising wheat flour.

1. Butter Cake

Ingredients

  • 2 cups MFM Peaches self-raising wheat flour
  • 200g butter, softened
  • 200g sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 100ml milk

Steps

  1. Preheat the oven to 170°C and grease a loaf tin.
  2. Cream the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the vanilla extract.
  5. Fold in the MFM Peaches self-raising wheat flour and milk alternately until just combined.
  6. Pour the batter into the loaf tin and smooth the top.
  7. Bake for 35 to 40 minutes, or until a skewer inserted in the centre comes out clean.
Butter cake

MFM Peaches Self-Raising Wheat Flour helps the cake rise evenly while keeping the crumb soft and light.

2. Steamed Sponge Cake

Ingredients

  • 1 cup MFM Peaches self-raising wheat flour
  • 3 eggs
  • ¾ cup sugar
  • 3 tbsp condensed milk
  • 2 tbsp cooking oil

Steps

  1. Prepare a steamer and bring the water to a boil.
  2. Grease a steaming tin or line it with baking paper.
  3. Whisk the eggs and sugar until pale, thick, and airy.
  4. Fold in the MFM Peaches self-raising wheat flour gently in batches.
  5. Stir in the condensed milk and cooking oil until just combined.
  6. Pour the batter into the prepared tin.
  7. Steam over medium-high heat for 20 to 25 minutes, or until the cake springs back lightly when touched.
Steamed sponge cake

MFM Peaches Self-Raising Wheat Flour supports a lighter texture, especially in steamed cakes where the batter depends on steady lift.  

3. Blueberry Muffins

Ingredients

  • 2 cups MFM Peaches self-raising wheat flour
  • 1 cup sugar
  • 2 eggs
  • 1 cup milk
  • 100g butter, melted
  • 1 cup blueberries

Steps

  1. Preheat the oven to 180°C and line a muffin tray with paper cups.
  2. Whisk the eggs, milk, and melted butter in a bowl.
  3. Add the MFM Peaches self-raising wheat flour and sugar.
  4. Fold gently until just combined; small lumps are fine.
  5. Fold in the blueberries carefully.
  6. Divide the batter evenly into the muffin cups.
  7. Bake for 18 to 20 minutes, or until the muffins are golden and firm to the touch.
Blueberry muffins

Minimal mixing with MFM Peaches Self-Raising Wheat Flour helps the muffins rise taller and keeps the texture soft instead of dense. 

4. Banana Bread

Ingredients

  • 1¾ cups MFM Peaches self-raising wheat flour
  • 3 ripe bananas, mashed
  • 100g butter, softened
  • 100g sugar
  • 2 eggs
  • ½ tsp cinnamon, optional

Steps

  1. Preheat the oven to 170°C and line a loaf tin.
  2. Cream the butter and sugar until smooth.
  3. Beat in the eggs one at a time.
  4. Add the mashed bananas and mix until combined.
  5. Fold in the MFM Peaches self-raising wheat flour and cinnamon, if using.
  6. Pour the batter into the loaf tin.
  7. Bake for 45 to 50 minutes, or until a skewer comes out clean.
Banana bread

MFM Peaches Self-Raising Wheat Flour gives the banana bread enough lift while keeping it moist and tender. 

5. Scones

Ingredients

  • 2 cups MFM Peaches self-raising wheat flour
  • 60g cold butter, cubed
  • 2 tbsp sugar
  • ¾ cup milk

Steps

  1. Preheat the oven to 220°C and line a baking tray.
  2. Rub the cold butter into the MFM Peaches self-raising wheat flour until the mixture looks like breadcrumbs.
  3. Stir in the sugar.
  4. Add the milk gradually and mix until a soft dough forms.
  5. Turn the dough onto a lightly floured surface and pat it to about 2cm thick.
  6. Cut into rounds and place them on the baking tray.
  7. Bake for 12 to 15 minutes, or until golden.
Scones set

The quick rise from MFM Peaches Self-Raising Wheat Flour helps the scones form a taller, lighter texture. 

6. Fluffy Pancakes

Ingredients

  • 1½ cups MFM Peaches self-raising wheat flour
  • 1 tbsp sugar
  • 1 egg
  • 1 cup milk
  • 1 tbsp butter, melted

Steps

  1. Whisk the egg, milk, and melted butter in a bowl.
  2. Add the MFM Peaches self-raising wheat flour and sugar.
  3. Fold lightly until just combined; do not overmix.
  4. Heat a greased pan over medium heat.
  5. Pour ¼ cup of batter onto the pan for each pancake.
  6. Cook until bubbles appear on the surface, then flip.
  7. Cook the other side until golden.
Fluffy pancakes

The thicker batter and MFM Peaches Self-Raising Wheat Flour help each pancake turn soft, fluffy, and evenly lifted. 

7. Pisang Goreng Batter

Ingredients

  • 1 cup MFM Peaches self-raising wheat flour
  • 2 tbsp sugar
  • ½ tsp turmeric powder, optional
  • ¾ cup water
  • 6 ripe bananas, halved
  • Oil, for frying

Steps

  1. Heat oil in a deep pan over medium heat.
  2. Whisk the MFM Peaches self-raising wheat flour, sugar, turmeric powder, and water into a smooth batter.
  3. Dip the banana halves into the batter until evenly coated.
  4. Fry in hot oil until golden and crisp.
  5. Remove and drain on paper towels before serving.
Preparing batter for pisang goreng

MFM Peaches Self-Raising Wheat Flour gives the batter a light puff, making the fritters crisp outside and soft inside. 

8. Steamed Buns

Ingredients

  • 2 cups MFM Peaches self-raising wheat flour
  • 1 tbsp sugar
  • ¾ cup milk
  • 1 tbsp cooking oil

Steps

  1. Mix the MFM Peaches self-raising wheat flour and sugar in a bowl.
  2. Add the milk and cooking oil.
  3. Mix until a soft dough forms.
  4. Knead for about 5 minutes until smooth.
  5. Divide into 8 pieces and shape into buns.
  6. Rest the buns for 10 minutes.
  7. Steam over boiling water for 12 to 15 minutes, or until puffed.
Steamed pau buns

This quick mantou-style method with MFM Peaches Self-Raising Wheat Flour skips yeast proofing while still giving the buns a soft, lifted texture. 

9. Curry Puff Pastry

Ingredients

  • 2 cups MFM Peaches self-raising wheat flour
  • 100g cold butter, cubed
  • ½ cup cold water
  • 1½ cups curry potato or curry chicken filling
  • Oil, for frying, if frying

Steps

  1. Rub the cold butter into the MFM Peaches self-raising wheat flour until the mixture becomes crumbly.
  2. Add cold water gradually and mix until a firm dough forms.
  3. Rest the dough for 10 minutes.
  4. Roll out the dough and cut into round pieces.
  5. Place a spoonful of curry filling in the centre of each round.
  6. Fold over, seal the edges, and crimp with a fork or pleat by hand.
  7. Fry in hot oil until golden, or bake at 190°C for about 20 minutes.
Using self-raising flour for curry puffs

MFM Peaches Self-Raising Wheat Flour helps keep the pastry lighter and less tough, making it suitable for homemade curry puffs. 

Quick Comparison of Self Raising Flour vs All-Purpose Flour

Home bakers considering all-purpose flour for a recipe that needs rise for their baked goods should check this comparison first.

Factor Self Raising Flour All-Purpose Flour
Raising agent
Pre-mixed baking powder and salt
None, must be added separately
Best for
Cakes, muffins, scones, pancakes
Bread, noodles, pastry, roux
Shelf life
Within 6 months as the baking powder gradually loses potency
12 months or more
MFM protein grade
Medium-protein blend for even rise
Ranges high to low by grade

Find out more about the all purpose flour recipes and Japanese bread flour recipes you can do at home.

Talk to MFM Flour’s team for a free product match based on what you are baking.

Bake More Consistently with MFM Peaches Self-Raising Flour

MFM Peaches Self Raising Wheat Flour

Getting consistent rise starts with consistent flour, and that is the gap MFM’s Peaches Self-Raising Flour closes for home bakers and F&B businesses across Malaysia. 

As an established flour manufacturer in Malaysia, MFM mills its self-raising wheat flour to contain premixed leavening agents and has a stated protein level of 8.3% to 9.5%, making it suitable for cakes, biscuits, pastries, and deep-fry batter. 

  • Consistent ratio, every batch: the baking-powder-to-flour ratio stays fixed batch after batch, so recipes do not need re-testing each time you restock.
  • Suitable for different baking needs: MFM Peaches Self-Raising Flour is available in 25kg commercial packs and 850g consumer packs, supporting both business use and home baking. 
  • One supplier, full range: MFM’s self-raising wheat flour sits alongside all-purpose flour, medium-protein fortified wheat flour, and Japanese bread flour with different specifications to support commercial baking needs, allowing bakeries and F&B businesses to source multiple flour types from us.

View more details about MFM’s self-raising flour and place your order today.

Order MFM Self-Raising Flour for Consistent Baking

A good bake starts with flour that performs consistently. When the rise, texture, and structure depend on self-raising flour, using a reliable blend can make each recipe easier to control.

MFM Self-Raising Wheat Flour helps home bakers, cafés, bakeries, and F&B businesses prepare cakes, muffins, pancakes, scones, and local teatime snacks with better consistency. 

Its balanced flour and raising agent blend supports a softer crumb, even lift, and smoother preparation across different recipes.

Contact MFM Flour today to order self-raising wheat flour or request a free flour recommendation based on your recipe or business needs.

Frequently Asked Questions About Self Raising Flour Recipes

1. Is self raising flour the same as all-purpose flour?

No, self raising flour already contains raising agents, while MFM all-purpose wheat flour needs baking powder added separately for recipes that require rise. 

Yes, but only if the recipe suits added leavening, as self raising flour already includes baking powder and salt. 

Self raising flour works well for scones, pancakes, muffins, steamed buns, curry puff pastry, and quick teatime snacks.  

A dense cake may come from old flour, overmixing, or poor storage, which can affect the flour’s rising power and final texture.

Yes, MFM supplies self-raising wheat flour for both commercial bakeries and home bakers in bulk and retail pack options. 

You can order MFM self-raising wheat flour in bulk by contacting the team.