Onde Onde

 

 

 

 

 Ingredients:

200g glutinous rice flour

pinch of salt

100ml water

1 tbsp tapioca flour

1-2 sweet potato, cut into pieces, steamed until soft and mashed

 

Filling for the ball:

100g grated gula melaka

Grating for the ball:

200g grated coconut (white part only) and a pinch of salt. Steam for 5 minutes and leave to cool. (This helps it to keep better and the grated coconut won't spoil so fast.)

Method:-
1.Bring water, salt and tapioca flour to a boil over low heat. Keep stirring until almost transparent and sticky (texture a bit like glue.)

2.Pour the mixture immediately into the glutinous rice flour in a large mixing bowl. Stir till it is well absorbed. Add the mashed sweet potato and mix well to form a dough until the dough no longer sticks to your hand.

3.Pinch a small piece of dough into small balls with your palms. Then flatten the ball and put a bit of the filling in the centre.

4.Seal the ball and roll again into round balls. Bring apot of water to boil. Drop the balls into boiling water until they float to the surface. Then it's ready to be removed with a strainer.

5.Coat the round balls with grated coconut and serve immediately.

Kuih Makmur

           Sift 500gm plain flour and cook on medium fire for 3-4 minute and set aside.

Prepared the filling - Cook the 200gm peanut in medium fire for 5-8 minute and set aside to cool it.

Remove all the skin

Pound the peanut

Combine the 200gm peanut with 70g castor sugar in a small bowl and set aside.

Ready 200gm ghee or butter

Combine ghee with cook plain flour and kead well

Make a small dough and make a hold in the centre to refill the peanut filling.

Firmly roll into a ball.

Place kuih makmur on a greased papper/tray and bake for 15 minute (Preaheat oven for 150C)

Remove from oven and let it cool (5minute)

Roll them in milk powder (Mixed 50gm icing sugar with 100 gm milk powder)

 

 

Store cooled kuih makmur in an air tight container. Enjoy!

Coffee & Condensed Milk Jelly

Overlook the recipe, turn out like Indian sweet!

Cendol

Cendol Jelly

Ingredients A:

- 50 gm green pea flour (lek tau hoon)
- 40gm rice flour
- 10 gm tapioca flour

- 1/2 tsp salt

- 3 tbsp sugar
- 200ml pandan water ( I use 100 ml pandan water + 100 ml tick coconut milk)

Ingredient B:
- 425 ml pandan water (blend 100g pandan leave with 625 ml water)

How to make cendol:-

1. Mix all ingredients A into bowl into mixture A.

2. Pour Ingredient B into a pot and bring to boiled. Slowly add in mixture A and gradually stir until cook (thick & smooth).
3. Turn off heat, stirring constantly until slightly warm.
4. Prepare an ice water in a container (water level must 3 inch lower that the cendol mold). Pour batter cendol in hot conditions in the mold cendol. Then press-press until the dough runs out. Strain of the water and cendol ready for use

Note : This recipe cendol texture turn our a bit soft but still taste good.

Prepared coconut syrup
- Coconut milk to taste, bring to boil with few pandan leaves and a pinch of salt . Keep stirring & turn off the heat soon after start boiling. Set aside to let it cool and chill in the refrigerator.

Prepared Gula Melaka Syrup

Place gula Melaka, add water, pandan leaves in a pot and cook till the gula Melaka dissolved.Set aside to let it cool and chill in refrigerator.

To serve, place 2 tbsp of cendol , add cooked kidney/red bean or jackfruits (Optional) in to a glass, gula melaka syrup (3-4 tbsp depending how sweet you want), shaved ice and top with coconut milk.

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.