Homemade Kaya (Coconut Jam)

double boil method

after 5 minutes stirring

after 15 minutes stirring

after 30 minutes stirringafter 45 minutes stirring

after 60 minute stirring - done (thick jam)

After viewing frozen wings blog on homemade Kaya, I decided to try & my 1st homemade KAYA is successful!

Recipe adepted from from frozen wings follow double boiled method

My Ingredients
10 large eggs

500ml thick coconut milk

450gm sugar + 50g sugar for caramel

10 Pandan/screwpine leaves

Method:

1.Whisk the eggs and sugar till well. Add in the coconut milk and pandanus leaves.

2.Pour the coconut egg mixture into a aluminium pot. ( I use my kenwood mixer bowl). Take 50g sugar and cook in another small pot till they become caramel and brown, remove from fire and pour that into the coconut egg mixture.

3 Get ready another larger pot with boiling water. Put the aluminium pot fill with coconut egg mixture into the larger pot with boiling water ( double boil way) and stir . Keep stirring continuously until the mixture becomes thick ( it took me about 50 -60 minutes).

4.Remove it from pot , remove the pandan leaves and let cool down before storing them in
fridge.

BENTO#72 - ASSORTED SANDWICH

Cheese, Egg & strawberry jam sandwich served with french fries, papaya pickles (rose flower) & jelly candy

Coconut with Gula Malaka

Onde Onde (Sweet Potato with Coconut)

Ingredients - 250g sweet potato, 280g glutinuos rice flour, fresh grated coconut + pinch of salt, gula melaka (palm sugar) Break up the gula melaka into small pices

Peel cook (steamed for 10 min) and mash sweet potato

Mix well (sweet potato with glutinuos rice flour + 2 thsp water) and knead into a dough

Form dough into small balls. Make a hole in the centre of the ball and fill with a small pices of gula melaka. Roll again and make into small balls. Repeat till all dough finish.

Pepared a pot of water to boil and place the balls into the boiling water.Wait till they float to the surface of the water. ( means cook)

Remove and roll over the fresh grated coconut and mix well.

Best served warm.

BENTO #71 - Roasted Pork Sandwich

Cream Cheese Orange Muffin

(Ingredients)
250 gm cream cheese

165 gm butter, room temperature

280 gm castor sugar

6 eggs (medium size)

3 tsp baking powder

300 gm cake flour, sifted

1 tbsp orange zest

60 ml orange juice

(Directions)
1.Preheat oven to 180C.
2.Prepare 30 mini cupcakes cups.
3.Put the butter, cream chese and sugar in a mixing bowl, beat it with an electric mixer until soft and creamy.
4.Add egg one by one until mix well.
5.Add sifted flour, orange juice and mix well with spatula until incorporate completely.
6.Pour the batter into prepared mini cupcakes cups.
7.Bake for about 25-30 minutes or until the toothpick inserted come out clean.
Cool on a wire rack.

Steamed Pandanus Sago - 2

Served with Gula Melaka, Coconut milk & Coconut

Steamed Pandanus Sago with coconut

Curry Laksa

BENTO#70 - HOT DOG CHICKEN WITH SPAGHETTI BEEF SAUCE

Served with spaghetti beef sauce, cheese, french fries & strawberry

Avacado Cake

Before bake

After baked

Avocado Cake

Recipe adapted from: Wendyywy

115gm butter
50gm sugar
120gm avocado flesh
1 Tbsp lime/lemon juice
150gm condensed milk
200gm cake flour
100gm all purpose flour
1 tsp baking powder
¼ tsp baking soda
2 large eggs
Walnut (optional)

1. Combine avocado flesh with lemon juice and blend till creamy. Set aside.
2. Sift cake flour, all purpose, baking powder and baking soda together. Set aside.
3. Preheat oven at 170C. Prepare 2 aluminium pans.
4. Cream butter and sugar until pale and fluffy. Beat in eggs, one by one, beating well after each addition. Beat in condensed milk until well incorporated. Put half the sifted flour in and mix on low speed. Add the balance of flour. When everything is smooth, on low speed beat in avocado puree.
5. Pour batter into prepared pans and bake for 35 minutes or until done