Bubur Kacang Hijau

INGREDIENTS

Kacang Hijau/ Mung beans ( soaked overnight in cold water, then drained and rinsed).

Pandan leaves, tied into a knot

Water

Coconut Cream

Tapioca stripes

Sugar

Brown Sugar

Pinch of salt

METHOD

1. Bring the mung beans, pandan leaves and water to a boil until the mung beans half cook.

2. Add the coconut cream, tapioca stripes, sugar and brown sugar, and season with the salt. Stir to mix well and cook the mixture until the mung beans and tapioca stripes completely cook.

3. Then remove from the heat and serve hot or cold.

I used to made by my self, but now I found it available from the groceries shop..Make my job more easier. 

Individual Mango, Berry & Mascarpone Trifles

INGREDIENTS

20 savoiardi (sponge finger), quartered
1 1/2 cups (375ml) orange juice
375g frozen raspberries, thawed for 10 mins
1 tbsp icing sugar
3 medium mangoes, peeled, thinly sliced

PRALINE
1/2 cup (110g) caster sugar

MASCARPONE CUSTARD
3 cups (750ml) milk
1/2 cup (75g) caster sugar
2 eggs
3 egg yolks
1 tbsp cornflour
1 tbsp vanilla extract
500g mascarpone, at room temperature

METHOD

1. To make praline, grease and line a baking tray. Heat sugar and 1/4 cup water in a small heavy-base pan on medium, stirring until sugar has dissolved. Increase heat to medium. simmer syrup for 4-5 mins, until golden, without stirring. Remove from heat.Pour onto prepared tray and allow to cool. when set, break into pieces. Reserve a few shards for decoration. Process remaining praline in a food processor until finely chopped.
2. To make custard, bring milk to a simmer in a large saucepan on medium-low heat. Beat sugar, eggs, yolks and cornflour in a large bowl until pale and creamy. Stir in hot milk. Place in a clean saucepan  on low heat. Cook, stirring constantly, for 5-6 mins, until thick. Stir in vanilla. Pour into a heatproof bowl. Cover surface with plastic wrap. cool. Stir in mascarpone.
3. Lightly toss savoiardi with orange juice. Leave to soak for 5 mins.
4. Meanwhile, using a blender, puree raspberries with icing sugar.
5. To assemble, place serving glasses on a tray. Divide mango and half of raspberry puree between glasses, then layer with praline, soaked biscuits and mascarpone custard. Chill for 3 hours.
6. Top with extra fruit and remaining puree. Decorate with praline shards. Serve.

Mango mess

INGREDIENTS
1 1/2 crunched peanuts (baked)
3 mangoes
300ml Thickened cream
1 tsp vanilla extract

METHOD
1. Peel mango and cut flesh from the stones. Cut into slices. Use electric beater to whip cream with vanilla extract until soft peaks form.
2. Layer cream and mango into serving glasses. Sprinkle toasted peanuts on top and serve immediately.

Rhubarb Crumbles

INGREDIENTS

• 10 stalks of rhubarb, rinsed and chopped
• 75g caster sugar

• Crumble topping

• 125g cold unsalted butter, chopped
• 175g plain flour
• 50g brown sugar
• 25g raisins

METHOD

1. Preheat oven to 170°C degrees.
   
2. Place rhubarb and caster sugar in a saucepan over medium low heat and cook for 5 minutes, stirring occasionally. Remove from the heat and set aside.
3. To make the crumble topping, sift the flour into mixing bowl and rub in the unsalted butter with your fingertips until it resemble coarse breadcrumbs. Stir in the brown sugar and raisins.
4. Pour the rhubarb mixture into a 4-cup capacity oven-proof dish or four 1-cup capacity oven proof ramekins. Sprinkle the crumble mixture on top. Bake for 15 minutes. Serve warm.

Bubur pulut hitam / Sweet Black Glutinous Rice

INGREDIENTS

2 cups black glutinous rice (soaked overnight in cold water, then drained and rinsed)
3 pandan leaves, tied into a knot
4 cups water
1 cup coconut cream
1/2 cup sugar
1 tsp salt



METHOD

1. Place the rice and the pandan leaves in a pan, then bring to a boil in 4 cups water, Stir constantly for about 15 minutes until the rice is cook.
2. Add coconut milk, sugar and salt. Bring to boil.
3. Then remove from the heat and serve hot or warm.

Croissant Pudding

You want something creamy for dessert but you don't want it to be too sweet. And best of all, you want it to be something that you can make in advance to serve your family. So why not try this delectable dessert?

INGREDIENTS
250ml fresh milk
250ml whipping cream
100g   castor sugar
4 eggs, medium size or grade B
1/2 tsp vanilla essence
2 medium-sized croissants, sliced ( I used more than 2 criossants due to small sizes)

METHOD

Break eggs in the bowl. Add sugar. Stir well, don't beat. Add vanilla. Then add milk, stir. Add whipping cream,stir. Sieve the mixture, put aside. Glaze the baking bowl with melted butter so that the pudding won't stick. Place croissant slices in bowl. Pour mixture into the baking bowl. Bake using double boiler ( baking tin partly submerged in a bigger tin, half filled with water) at 170C for 30 minutes. Serve cold.

Meringue

INGREDIENTS

3 large eggwhites
1/4 cream of tartar
3/4 cup (150g) superfine of caster sugar
(if you don't have superfine sugar simply
take granulated white sugar and process
it for about 30-60 seconds in a food
processor).
1/4 tsp vanilla extract

METHOD
1. Preheat oven to 90C and place the rack in the centre of the oven. Line a baking sheet with parchment paper.
2. Beat the eggwhites on low-medium speed until soft peaks form. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
3. Bake the meringue for approximately  1 1/2 to 1 3/4 hrs. The meringues are done when they are pale in colour and fairly crisp.
4. Turn oven off. Cool in oven with door ajar for several hours of overnight to finish drying. Serve.

Tiramisu

This stunning layered tiramisu cake looks like one you'd order in a restaurant, but it's actually incredibly easy to make.















INGREDIENTS

3 egg yolks
3/4 cup (165g) caster sugar
300ml thickened cream
500g mascarpone, at room temperature
*1 tbsp gelatine powder
2 tbsp boiling water
50g dark chocolate
80g white chocolate
3 tsp instant coffee granules, dissolved in 3 tsp boilling water, cooled
1 cup( 250ml) strong espresso coffee, cooled
sponge finger biscuits
cocoa, to dust
white chocolate shaving and raspberries to decorate (optional)

* I'm replacing gelatine to jelly powder.
METHOD

1. Grease a 21cm x 10cm loaf pan and line with baking paper, ensuring paper extends 5cm above rim of pan.
2. Using an electric mixer, beat egg yolks and sugar in a large bowl until thick and pale. Beat or whisk cream in separate bowl until firm peaks form. Fold mascarpone into cream until just combined. Using a whisk or spatula, gently fold mascarpone mixture into egg mixture, until just combined.
3. Sprinkle gelatine over boiling water. Stir with a fork until dissolved. Cool for 5 mins. Fold into cream mixture.
4. Meanwhile, place dark and white chocolate in separate mixrowave-safe bowls. Microwave, separately, at 50% (medium) in 1-min bursts, stirring between each burst with a ckean spoon, until melted and smooth. Cool slightly.
5. Add 2 cups mascarpone mixture to dark chocolate and 2 cups to white chocolate, mixing until combined. Fold dissolved, cooled instant coffee into remaining mascarpone mixture until combined.
6. Spoon dark chocolate mixture over base of prepared pan and smooth surface. Dip 6 biscuits, one at a time, into coffee. Arrange over dark chocolate layer, crossways, pressing down slightly. Top with white chocolate mixture and smooth surface. Repeat biscuit layer, follower by coffee mascarpone. Finish with remaining biscuits. Drizzle over a little of remaining coffee mixture. Discard remaining coffee mixture.
7. Fold baking paper over biscuits to cover. Cover with plastic wrap and refrigerate for 6 hrs or overnight, until firm. Invert tiramisu onto a serving platter. Dust with cocoa powder. Decorate with white chocolate curls and raspberries, if you like.

3-step Meringues

INGREDIENTS

2 eggwhites
1/2 cup (110g) caster sugar
4-5 drops pink food colouring

1. Preheat oven to 100C. Line a large baking tray with baking paper.
2. Using an electric mixer, beat eggwhites until soft peaks form. Add sugar, 1 tbsp at a time, beating constantly until thick and flossy. Gently fold through colouring for a swirled appearance.
3. Spoon meringue into a large piping bag with 1 fluted nozzle. Pipe meringue onto tray. Bake for 2 hrs. Turn oven off. Cool oven with door ajar for 3 hrs. Serve.

5 TIPS FOR MAKING
BEAUTIFUL MERINGUE.

1. Separate eggs carefully : eggwhite won't foam up
if there are egg yolk traces in them.
2. Add sugar gradually and make sure it is well dissolved.
To test, rub a little eggwhite mixture between your
fingers; if grainy, continue to beat until smooth.
3. The way the meringue is shaped before baking
is the way it will remain. To make peaks and swirls,
use the back of a spoon.
4. Bake meringues on the lowest rack in the oven to
prevent colouring and overcooking.
5. Leave meringue in oven to dry (and become crisp)
overnight, if possible.

Princess slice

INGREDIENTS

125g unsalted butter, at room temperature
1/3 cup (75g) caster sugar
3 egg yolks
1 tsp vanilla essence
1 2/3 cups (250g) plain flour
1 tsp baking powder
1 tsp xanthan gum
1/3 cup ( 110g) raspberry jam
1/2 cup (50g) chopped walnuts
1/4 cup (50g) red glace cherries, chopped
1/4 cup (45g) dark choc bits

Meringue topping
3 eggwhites
1/2 cup (110g) caster sugar
1/2 cup ( 25g) coconut flakes
1 tbsp finely grated orange rind

1. Preheat oven to 160C. Grease and line a 26cm x 16cm slice pan, extending paper above rim on long sides for handles.
Beat butter, sugar, egg yolks and vanilla until pale and creamy. Stir in flour, baking powder and xanthan gum until combine. Bring mixture together with hands and press into prepare pan. Bake for 10 mins, until coloured slightly.
2. Meanwhile, to make meringue topping, beat eggwiths until soft peaks form. Beat in sugar, 1 tbsp at a time, until thick and glossy. Fold through coconut and orange rind.
3 Spread jam over base. Scatter walnuts, cherries and choc bits over jam. Spread meringue over top. Bake for 25 mins, until firm to touch. Remove from oven. Cool completely. Lift from pan and cut into pieces to serve.

Churros

INGREDIENTS

2 tbsp extra vigin olive oil
300g (2 cups) plain flour
Canola oil, for deep-frying
110g (1/2 cup) raw sugar
1 tsp ground cinnamon
Hot chocolate, optional, to serve

METHOD

Combine oil, 1/2 tsp salt and 2 cups water in a saucepan, bring to the boil, then add flour and stir vigorously until mixture is smooth and comes away from side of pan. Remove from heat and cool slightly.
Place half the mixture in a piping bag fitted with 2cm star tube and pipe onto a large piece of baking paper.
Heat oil in a deep-fryer or a large saucepan , then, using a spatula to transfer fritters into oil, fry fritters, in batches, until golden brown. Drain on absorbent paper and keep warm in a low-temperature oven while cooking remaining fritters.
Combine sugar and cinnamon in a small bowl and sprinkle over fritters.
Serve churros immediately, with mugs or bowl of hot chocolate, if using.

Frozen Berry Parfait

INGREDIENTS

400g raspberries
300ml thick cream
2 tsp vanilla extract
1/2cup (110g) raw caster sugar
2 eggwhites

METHOD

1. Line loaf pan with a double plastic wrap, allowing a 5cm overhang of wrap on all sides.
2. Place 300g of raspberries in a food processor and process until pureed.
3. Using an electric mixer, beat cream and vanilla in a large bowl until soft peaks form.
4. Combine sugar and 1 1/2 tbsp water in a small saucepan. Place over low heat and stir for 1-2 mins, until sugar dissolves. Increase heat to medium and bring to boil. Boil without stirring, for 2 mins. Remove from heat.
5. Using an electric mixer, beat eggwhites in a clean dry bowl until stiff peaks form. Gradually beat in sugar syrup until thick and glossy.
6. Fold meringue mixture into cream mixture until combined. Transfer half to a separate bowl. Add raspberry pure to one bowl and fold until combined. Cover with plastic wrap and chill.
7. Pour remaining cream mixture into prepared pan and smooth surface. Scatter remaining raspberries over cream mixture and freeze for 1 1/2 hrs, until firm. Pour chilled raspberry mixture over ice cream in pan and smooth surface. Fold over plastic wrap to cover, and freeze for a further 3 hrs, until firm.
8. Before serving, remove parfait from freezer and stand at room temperature for 20 mins, until slightly softened. To serve, invert onto a serving plate, remove plastic wrap, and slice.

Deep Fried Lotus Paste Fritters (Kuih Bom)

Ingredients:-
100gm lotus paste
some white sesame seeds

Dough Ingredients:-
150gm glutinous rice flour
50gm sugar
120gm water
60gm wheat starch
60gm hot water
50gm shortening

Method:-
1. Mix well glutinous rice flour and sugar with water, for later use.
2. mix well wheat starch with hot water,knead into some dough.
3. Add in shortening into dough (1) and dough (2).
4. Knead into long stripe, divide into small portions and cut into small pieces, wrap in filling and knead into round ball. Spray with water and coat with sesame seeds.
5. Deep fry at low heat with warm oil until golden brown.

Frozen Egg-nog Parfait with Hot Buttered Cherries.

Ingredients:-

3/4 cup sliced almonds, toasted

1 3/4 cup thickened cream, chilled
7 large egg yolks
1/2 cup caster sugar
1/2 cup grape juice
1/4 tsp salt
1 tsp ground nutmeg

For the cheery sauce:-

85g unsalted butter
1/2 cup light brown sugar
1/3 cup thickened cream
2 tbsp golden syrup
2 tsp grape juice
2 cups cherries, steam and pits removed, halved

Method:-

* To make the parfait, lane a 23x13cm loaf tin with baking paper. Sprinkle the almonds evently over the bottom of the tin and set aside.
* Fill a medium saucepan 1/3 full with water and bring to the simmer.
* Whisk the eggyolks, sugar, juice,salt and nutmeg in a large stainless steel mixing bowl. Place the bowl over the pan of simmering water and whisk cconstantly for 7-10 minutes, or until the mixture has thickened substantially.
* Removed the bowl from the heat and, using a handheld beater, whip the mixture until is has cooled down.
* Place the cream in a large mixing bowl and whip to soft peaks with an electric mixer or whisk.
* Gently fold the whipped cream in small additions into the cooled custard using a rubber spatula until fully incorporated.
* Pour the mixture into the prepare loaf tin, cover with plastic wrap and freeze until firm, for about 8 hours but preferably overnight.
* To make the sauce, melt the butter, golden syrup, cream and brown sugar in a medium saucepan over low heat. Raise the heat to medium, add the juice and cherries and bring to a simmer. Simmer for 5 minutes, remove from the heat and cool for a further 5 minutes.
* Once the parfait is set, carefully remove from the loaf tin and gently invert onto a chilled serving platter so that the almonds are facing up. Carefully peel away the baking paper.
* Dip a large serrated knife into hot water to warm the blade. Dry well and cut the parfait. Warming and drying the blade of the knife between each cut.
* Serve each slice of parfait with a spoonful of the cherry sauce.

Slice carefully through the parfait with a warmed knife. Dry the knife after each cut.