Ingredients:
300g orange-fleshed sweet potatoes
300g Japanese sweet potatoes
50g dried longans
2500 ml water
120g rock sugar
3 pandan leaves, knotted
1 thumb-sized piece ginger
Method:
1. Peel and cut sweet potatoes into chunks. Wash and flatten ginger with the back of a cleaver.
2. Place 2.5 litres of water in a pot together with the ginger and pandan leaves. Bring to a boil.
3. Add in the dried longans, sweet potatoes and rock sugar. Simmer for 15 to 20 minutes or until the sweet potatoes are just tender.
4. Discard pandan leaves and serve.
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April 16th, 2009
Posted by
rose |
Desserts and Snacks |
no comments
Ingredients:
1 packet agar agar powder
1 cup sugar
4 cups water
4 tbsp evaporated milk
1 tsp almond essence
Method:
1. Measure 4 cups water and 1 cup sugar into a saucepan.
2. Sprinkle the agar agar powder on top of the water and stir well.
3. Bring to the boil, stirring continuously.
4. When boiled lower flame and add in evaporated milk and almond essence.
5. Pour into rinsed jelly mould and leave to set.
6. Chill before serving with fruit cocktail or longans.
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October 17th, 2008
Posted by
mark |
Jellies and Jam |
no comments
Ingredients for Caramel Jelly:
1 packet agar agar powder
1 cup sugar
4 cups water
Method:
1. Melt 1 cup of sugar till sugar turns brownish.
2. Sprinkle agar agar powder on top of 4 cups of water and stir well. Add in caramelised sugar and bring to boil. Strain agar agar mixture when boiled and let half of it set, keeping the other half warm over a pot of hot water.
Ingredients for Coconut Jelly:
1 packet agar agar powder
1/2 cup sugar
2 cups water
2 cups coconut milk
1 tsp salt
Method:
1. Boil agar agar powder with sugar and 2 cups water and strain mixture.
2. Add 2 cups coconut milk and boil again. Let half of coconut jelly set on top of caramel jelly.
3. When coconut jelly is nearly set, heat up the other half of caramel jelly and pour on top.
4. When caramel jelly is nearly set, heat up the other half of coconut jelly and pour on top.
5. Let jelly set and chill before serving.
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October 17th, 2008
Posted by
mark |
Jellies and Jam |
no comments
Ingredients:
300g plain flour
250g brown sugar
200ml thick coconut milk
50ml water
1 egg
1 tsp double action baking powder
5 pandan leaves
Method:
1. Boil the brown sugar and 50ml water till sugar dissolves. Strain and leave to cool.
2. Pound the pandan leaves and extract the juice.
3. Mix the egg with the thick coconut milk and pandan juice.
4. Mix the shifted flour with the cool sugar solution and mix well, then add in the thick coconut milk mixture.
5. Dissolve the double action baking powder with 2 tbsp of hot water and add to the mixture.
6. Pour mixture into small containers and steam immediately for about 20 minutes.
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October 16th, 2008
Posted by
rose |
Desserts and Snacks |
3 comments
Ingredients:
10 eggs
600g sugar
500ml thick coconut milk
4 pandan leaves, knotted
a pinch of salt
a slice of ginger
Method:
1. Stir eggs and sugar together till sugar dissolves.
2. Add half the amount of coconut milk with a pinch of salt to the egg mixture and stir well to mix. Add the ginger and the pandan leaves.
3. Heat mixture in double-boiler over a low heat. Stir constantly with a wooden spoon till the sugar is completely dissolved. Remove the ginger and pandan leaves and strain mixture.
3. Add the other half amount of coconut milk and continue stirring till the mixture is thick and creamy.
4. Wrap lid of double-boiler with a dry tea-towel, cover and steam kaya for 3 hrs over a moderate heat.
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October 15th, 2008
Posted by
rose |
Jellies and Jam |
6 comments
(8 votes, average: 4.25 out of 5)
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