Agar-agar Santan

Bahan-bahan:

Satu paket agar-agar
Air - sampai agar-agar tenggelam
Gula pasir secukup rasa
Pati daun pandan/pewarna
1 tin santan pekat
2 biji telur/esen vanilla - optional

Cara:

1. Basuh agar2 dan masak dengan air hingga hancur.
2. Lepas agar-agar hancur baru masukkan gula, pewarna atau pati daun pandan dan biar sehingga mengelegak. p/s: Kalau tak tunggu agar-agar hancur sebelum letak gula, nanti agar-agarnya lambat hancur dan tak cantik.
3. Masukkan santan, telur/esen vanilla dan tunggu hingga menggelegak. Kacau.
4. Bila kandungan dah mengelegak naik tutup api.
5. Letak dalam acuan dan biarkan sejuk. p/s: Acuan dibasahkan terlebih dahulu bagi memudahkan agar-agar dikeluarkan selepas sejuk.

Puding Laici

Bahan-bahan:

10 gm agar-agar serbuk
2 gelas air
1 gelas gula
2 biji telur - asingkan putih dan kuning
1/4 tin laici
Sedikit perisa laici
Sedikit ceri merah

Kaedah:

1. Pukul kuning telur hingga kembang. Ketepikan.

2. Masak agar-agar bersama air dan gula hingga mendidih.

3. Masukkan kuning telur, kacau sebati.

4. Masukkan susu cair dan perisa laici, kacau sebati dan biar mendidih, kecilkan api.

5. Sementara itu, pukul putih telur hingga gebu, masukkan ke dalam adunan agar-agar dan angkat.

6. Susun ceri di dalam bekas, tuangkan adunan agar-agar. Biarkan sejuk.

7. Setelah sejuk, keluarkan daripada bekas dan tuang buah laici dan jusnya ke bahagian tengah puding.

Caramel Cup Custard

Ingredients

12 medium sized eggs
75 gm evaporated milk
75 ml plain water
240 gm sugar
1 tbsp vanilla extract
Salt to taste

Ingredients for Caramel sugar

900 gm sugar
750 ml plain water

Method:

1. To prepare the caramel sugar, place pan on low heat and stir until sugar syrup turns golden brown colour. During this process, add in plain water step by step.
2. For pudding, blend all the ingredients and lastly strain the mixture from its bubble.
3. Add the caramel sugar into the baking pan and steam the pudding until it is fully cook.
4. Ready to serve.

Chicken Nugget Salad

Ingredients

1/2kg chicken nuggets, fried till brown, then cut into 1cm cubes
1 head iceberg lettuce, thinly sliced
3 whole ripe tomatoes, deseeded and cubed
1 cup mayonnaise

Method

1. Mix cubed chicken nuggets, sliced lettuce and cubed deseeded tomatoes.
2. Add in the mayonnaise.

Batik Cake

Ingredients

175g butter
4 large eggs
300g condensed milk
40g Nestum
110g Milo powder
15g cocoa powder
125 ml water
280g Marie biscuits, break into pieces

Method

1. Beat butter till light and creamy. Add in one egg at a time and beat well after each addition.
2. In a saucepan, mix together condensed milk, Nestum, cocoa powder, Milo and water. Add in the butter mixture. Mix well.
3. Cook over low heat until batter thickens, stirring all the time so that it won’t get burn.
4. When the batter thickens, turn off the heat and set aside to cool. Gently fold in the Marie biscuits bit by bit.
5. Spread the cake mixture and press lightly layer by layer on greased and lined 7-inch square cake tin.
6. Bake at 150 C for 1 hour. Remove and let it cool thoroughly before wrapping up tightly with aluminium foil. Chill for a few hours or overnight before serving.

Note: The small crumbs resulted from breaking the Marie Biscuits into pieces should be discarded and not added to the cake batter.

Banana ice-cream

Ingredients

375ml milk or cream, or a mixture of both

100g sugar

3 ripe bananas

Method

1. Puree the bananas in a mixing bowl.

2. Pour in the milk/cream and sugar, mix well.

3. Then either transfer the mixture into an electric ice cream maker and operate according to instructions or use the 'hand-made' method as described.

'Hand-made' method:

1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.

2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.

3. Beat the mixture until it’s creamy once again.

4. Put it back into the freezer for another half hour.

5. Remove again and beat with a whisk. The mixture has to be beaten a total of three times while freezing in between.

6. Put the mixture back into the freezer for a final time until it is ready to eat.

This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.

Source : Goodbites

Pandan Custard Agar Agar

Ingredients:

1 x 13g packet agar agar powder
200g sugar
60 ml thick coconut milk
875 ml water
2 egg yolks
a pinch of salt
1 tsp pandan paste or
juice of 5 or 6 pandan leaves
1/2 tsp green colouring

Method:

1. Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
2. Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.
3. When agar agar has set, chill in the fridge before cutting into serving pieces.


Source : Rose's Kitchen

Banana Pengat (Serves 5)

Ingredients

6 raja or abu bananas (variants of banana)
60 g (6 level tbsps) skim milk, mixed with 200 ml (1 cup) warm water
80 g (8 level tbsps) brown sugar
1 screwpine leaf (daun pandan)
Some sago, soaked in hot water

Method

1. Peel and slice bananas into 3/4 inch or thicker, depending on preference.
2. Add skim milk, banana pieces, sugar and screwpine leaf in a saucepan. Stir continuously until mixture boils.
3. Simmer until banana pieces become soft.
4. The gravy has to be stirred continuously to ensure it does not become lumpy.
5. Serve hot or chilled.

Source : Nutriweb

Corn Muruku

Ingredients

3 tbsp butter or ghee, melted
2½ cups water or thin coconut milk
Oil for deep frying

A:
1½ cups gram flour (muruku flour)
½ cup rice flour
60g Nestle Corn Flakes, finely ground
2 tbsp toasted sesame seeds
1 tbsp aniseeds
1 tbsp asafoetida (jemuju)
½ tsp soda
Salt to taste

Method

1. Combine ingredients A, mix well.
2. Stir in melted butter and mix until it resembles fine breadcrumbs.
3. Make a hole in the centre of the flour, stir in water or coconut milk a little at a time. Mix until it turns into a soft dough.
4. Rest dough for 30 minutes. Spoon mixture into a muruku mould and press on to a piece of plastic.
5. Gently lift and drop into hot oil. Deep fry in hot oil until golden brown.
6. Cool completely, store in airtight containers.

Ice-cream cocktail

Ingredients

1 cup vanilla ice-cream
1/3 cup concentrated orange juice
1/4 cup light cream
1 cup diced pineapple
1 cup ice-cream soda
4 ice cubes

Method

Blend all ingredients and serve immediately.

Pulut Hitam Porridge

A delicious hot dessert made of black glutinous rice and served with a dollop of coconut milk.

Ingredients
(A):

3 pieces or blocks Gula Melaka 2 litres water 2 pandan leaves, knotted 150g dried longan flesh, washed (optional) Topping: 375ml thick coconut milk (pati santan) 1/4 tsp salt Method Drain glutinous rice and steam for 30 minutes. Sprinkle lightly with water every 10 minutes. When rice grains are fluffy and soft, remove and set aside. Combine ingredients (A) in a saucepot and bring to a boil to dissolve the gula melaka into a syrup. Strain and discard the pandan leaves. Combine syrup, cooked glutinous rice and longan flesh in a deep saucepot; cook until consistency is just right. (If it is too thick, add water to dilute.) Turn off the heat. For the topping, combine the coconut milk and salt. To serve, dish out into individual serving bowls and top with the coconut milk - one to two tablespoonfuls, or more if you prefer.

Trifle

Ingredients

8 pieces Swiss roll slices 3–4 tbsp orange juice Custard filling 50g custard powder 100g castor sugar 150ml water 600ml milk 1/4 tsp vanilla essence 1/8 tsp salt

Jelly layer

1 packet (110g) mango jelly crystals 250ml boiling water Topping Some mango slices, cubed (can change with other fruit) Method Dissolve the custard powder in a little bit of the milk. Next, put the mixture into a saucepan with the rest of the milk. Add in water, sugar, salt and essence. Stir over low heat until mixture thickens and boils. To prepare jelly, dissolve jelly crystals in hot water and set aside. To make the trifle, line a glass dish with the Swiss roll slices. Spoon some fruit juice over them and then top with mango pieces. Pour two-thirds of the prepared custard over the mango pieces then place the glass dish in the refrigerator for 20 minutes to set the custard. Pour half a portion of the dissolved jelly over the custard. Chill in the refrigerator until the jelly sets. Slowly pour remaining custard over the jelly layer. (Should the custard thicken, add 1 extra tablespoon of milk and return to a low heat, stirring all the way until it cooks and custard is smooth again.) For the remaining jelly mixture that has set, cut into cubes and use as topping. When custard has set and is well chilled, garnish with the jelly and mango cubes. (Note: The trifle should be well chilled before serving.)

Sweetcorn Ice-Cream

Ingredients

400ml double or thickened cream 150ml plain yoghurt 250g canned sweetcorn kernels, well drained 2 egg whites 50g fine castor sugar

Method

Combine cream and yoghurt in a well-chilled bowl and beat together until creamy and thick. Add sweetcorn and spoon into a well-chilled, plastic ice-cream container.

Cover and freeze until it becomes slushy. Turn out onto a chilled bowl and beat well again.

In a separate bowl, whisk the egg whites until stiff. Gradually add in the sugar and continue to whisk until it is very stiff. Fold meringue into sweet corn mixture, return the whole mixture to the ice-cream container. Cover and freeze again until firm.

Transfer the ice-cream to the refrigerator 15-20 minutes before serving to make it easier to scoop.

Banana Pancake with Caramel Sauce

Ingredients

1½ cups plain flour, sifted 1½ tsp baking powder 1/2 tsp bicarbonate of soda Pinch of salt 1½ tbsp castor sugar 1½ cups fresh milk 2 tbsp melted butter 1 tsp vanilla essence 1 large banana, diced 2 tbsp raisins A little extra butter for greasing the pan Caramel sauce 1/2 cup soft brown sugar 40g butter 150ml whipping cream Method Put sifted flour, baking powder, bicarbonate of soda, salt and sugar in a mixing bowl. Combine milk, melted butter and essence in a jug. Whisk with a hand whisk until soft, then add to the flour mixture. Stir until well combined. Add bananas to the batter. Heat a non-stick pan over medium heat. Lightly grease the base of pan with a little butter. Working in batches, pour about a quarter cup of batter into the pan for each pancake. Sprinkle a few raisins over. Cook for a few minutes until bubbles appear on the surface and the base of the pancake is golden brown. Carefully turn the pancake over with a spatula to cook the other side until golden brown. To prepare the sauce: Put ingredients in a small saucepan and bring to a boil over a moderate heat. Reduce heat to low and simmer for 7–8 minutes until sauce is fairly thick. Pour into a jug and serve the sauce with the pancake.

Abok-Abok Sago

Ingredients

100g pearl sago 150g gula Melaka, finely grated 150g castor sugar 1/2 tsp salt 1 tbsp pandan juice (blend three screwpine pandan leaves with a little water and squeeze out for juice) A few drops green food colouring 250g grated white coconut

Method

Soak sago in cold water for 10–15 minutes. Wash under running tap to get rid of excess starch. Drain well in a metal strainer.

Mix sago with grated white coconut, sugar and salt in a mixing bowl. Divide into two portions. To one portion, add pandan juice and green food colouring to mix. Add gula Melaka to the other portion.

Grease a 10cm square baking tin lightly with corn oil. Spread the green portion on the base and press down firmly. Put into a steamer and steam for 10–12 minutes.

Pour the gula Melaka portion over the steamed green portion and spread evenly. Press down firmly, then steam over boiling water for 20–25 minutes.

Remove the tin from the steamer and leave aside to cool completely before cutting.

Agar-Agar Santan

Ingredients

30g agar-agar powder 120ml water 750ml hot water 300g sugar 3 screwpine leaves, knotted 180ml thick coconut milk 1/4 tsp any colour (food colouring)

Method

Combine agar-agar powder with 120ml water. Stir to dissolve, then pour into the hot water.

Add sugar and screwpine leaves and bring to a boil for 10–15 minutes over a medium heat. Stir occasionally while cooking.

Divide agar-agar into three portions. Add colouring to the two-thirds portion and pour into wet moulds.

Bring the remaining one-thirds liquid to a gentle simmer, then add thick coconut milk. When it begins to boil, remove from the heat at once.

Test the doneness of the coloured portion. It should be about set. Gently pour spoonfuls of coconut milk agar-agar mixture over the coloured jelly(take care not to break through the surface of the coloured jelly).

Leave to set completely. Chill in the refrigerator before turning out.

Should the coloured jelly set before the coconut milk agar is being added, you can scratch the surface with a fork before pouring in the topping.

CHOCOLATE PUDDING

Ingredients :

10 g China grass powder (serbuk agar-agar)
3 cups water
1 cup sugar
1 tablespoon cocoa powder
1/2 cup water
1 litre Dutch Lady Chocolate Milk

Method :

1. Mix well 1 tablespoon cocoa powder with 1/2 cup water. Strain.
2. Boil China grass with 3 cups water.
3. When boiling, add in the sugar and cocoa mixture.
4. Let it boil for a little while more then remove from heat.
5. Add in the chocolate flavoured milk and stir well.
6. Pour the mixture onto a pyrex dish or a tray and leave to set.

Puding Jagung

Bahan-bahan

1 cawan tepung kastad
1 cawan jagung manis
3/4 cawan gula
3 cawan air
1 1/2 cawan susu cair

Cara-cara

1. Campurkan tepung kastad, gula, jagung, susu dan air.
2. Lepas itu dikacau sehingga pekat dan berkilat di atas api yang sederhana hingga sebati.
3. Angkat dan sejukkan di dalam loyang atau acuan dan boleh lah dihias dengan buah ceri dll.

Puding Roti

Bahan-bahan ( 3-4 orang )

4 / lebih keping roti, disapu mentega
450ml susu segar
3 biji telur
25g gula
1 sudu besar tepung kastard

Kaedah memasak:

1. Potong roti dan susun di dalam loyang.
2. Panaskan susu di atas api(jangan sampai mendidih).
3. Pukul telur dan gula sampai kembang dan masukkan susu yang telah dipanaskan.
4. Masukkan tepung kastard dan kacau hingga sebati.
5. Tuang campuran atas susunan roti. Biarkan selama 15min supaya roti kembang.
6. Bakar 20-30min pada suhu 180 darjah Celcius. Kemudian sejukkan.

PUDING RAJA

Ingredients:

5 – 10 pieces of (not too ripe) bananas (pisang lemak manis preferable)
5 or more pieces of prunes
5 or more pieces of red cherries

SAUCE (Gravy) INGREDIENTS

1 liter of milk
2 tablespoons of condensed milk
1 teaspoon cornflour
1 egg (beaten softly)
125 ml water

COOKING METHOD

1. Fry the bananas in cooking oil (just a short while in low heat) until they turn a little dark yellowish (not fried). Then take them out and put aside on a plate. If available, spread the "jala mas" on top of the bananas.

2. The sauce or gravy ingredients are blended and mixed together and then boiled in a pot. Stir them well while cooking until the sauce becomes a little thick.

SERVING

1. Let the sauce or gravy cool before pouring them on the bananas and other fruits. Ready to serve.