Sticky Rice Mango

Read here for the recipe.

Peanut Butter and Jam Bread Pudding

I do not hesitate to give a try to this recipe after watching Anna Olson in her programme @ Asian Food Channel. Another bread pudding variation.

Ingredients

• 4 Tbsp unsalted butter
• 2/3 cup peanut butter
• 1 ¾ cups milk at room temperature
• 2 egg yolks
• 2 whole eggs
• 1/3 cup sugar
• 2 tsp vanilla extract
• 6 cups cubed egg bread
• 2/3 cup raspberry or other fruit jam
• turbinado sugar, for sprinkling (i use brown sugar)

Method

1. Preheat oven to 350F (180C). Melt butter and brush pan with half of it.
2. Add peanut butter to remaining melted butter and heat over low until fluid. Remove from heat and whisk in milk, then whisk in egg yolks, eggs, sugar and vanilla.
3. Toss mixture with diced bread and let sit 10 minutes.
4. Spoon mixture into preapred pan and dollop jam over bread, pressing in slightly to incorporate just a touch.
5. Sprinkle with turbinado sugar.
6. Place pan in a larger dish and fill it with an inch of hot tap water. Bake for about 50 minutes, until golden on top and set. Let pudding sit for at least 30 minutes before serving.
   Pudding can be served warm or chilled.

Lemon Tart

Puding Jagung Berkuah

I had the creamed corn left over from the delighted ais kacang, we made during the hot wheather last 2 weeks. I tried to salvage the corn before it went rotten, so this is what we had for our dessert.

For Pudding: Combine the following ingredients and stir well to avoid lumpy mixture. Put on the medium low heat and keep stiring. Take it off from the stove when it thicken. Mould.

• 1/2 cup custard powder
• 2 and half cups water
• 1/2 cup evaporated milk
• 1/2 cup creamed corn
• 1/4 cup sugar (to taste)
• salt to taste

Sauce: Combine the following ingredients and stir well to avoid lumpy mixture. Put on the medium low heat, keep simmering until it reached the boiling point. Dont let it boil.

• 1/2 Cocktail syrup
• 1/2 canned evaporated milk
• 2-3 tablespoon of sugar (to taste)
• salt to taste
• 3 tablespoon custard powder

To serve: Serve the pudding with the sauce and top with the fruit cocktail.

Mango Mousse

Tuan rumah nii..still lum habis mood nak makan mousse. Belum muakk lagiii..meanwhile, layan je lahh yerrrr hehehheheh

1. Canned mango with syrup (425gm) - mango not yet in season here, that's why i'm using canned mango. Puree those mango with the syrup. Just take half of the syrup, otherwise mousse will turn to sweet.
2. 2 eggs white meringue - set aside.
3. 150ml whip cream -whisk/cream with little bit sugar. Not to much sugar, as we already have mango syrup from the can.
4. 75-100 ml luke warm water, disolve with 1 heap tsb gelatine. Combine gelatine mixture with mango puree.
5. Add cream, stir well, then add meringue and stir well too.
6. Add 1-2 tsb lemon juice if you like to hae zesty taste (optional).
7. Place mousse in individual mould or in cake tin. Chill in refrigerator til set.
   

Choco Mousse Brownie

Seen this for the first time at Zaliana's blog. It looks sooooo yummm, and yess it is..worth try! Recipe from yani (myresipi).

Almond Mousse

Happy Mothers's Day!

Belum terlambat kannn..hehehh

Almond Mousse

• 100gm white chocolate bites
• 1 tsb gelatine
• 100ml water
• 200ml fresh cream
• 2 eggs white
• 30gm caster sugar
• 1tsb almond meal
• Almond essense

1. Melt chocolate with double boil method.
2. Dissolve gelatine into water. Add gelatine mixtue into melted chocolate. Let it cool for a while.
3. Beat fresh cream till thicken/ form a cream - set aside.
4. Meringue white eggs with caster sugar - set aside.
5. Pour cream into chocolate mixture, stir well.
6. Add meringue, again..slowly stir well.
7. Add almond meal and almond essence.
8. Pour mixture into mould, refrigerate till it set.

ABC

Huhuuu..it's pretty cold this week....but i just feel like having it!

Tiramisu

Made this for Rezan's birthday which has fallen today. Got the recipe from my Italian Cook Book, and i found the recipe is pretty simple. No cream required for this recipe, and it's called for merigued white egg instead. I discarded the coffee liqouir and i used instand coffee as a substitute.

This is what i did..

• Meringue 3 eggs white with 1 tablespoon of icing sugar.
• Combine 500gm mascarpone cheese with meringued eggs.
• Prepare 18 finger biscuit.
• Prepare coffee mixture, just dilute instant coffee with water. Depends how strong coffee you would like to have.
• Layer finger biscuits altenately with cheese mixture. Make 3 layers of biscuit and finish it with cheese mixture. Dip finger biscuits into coffee mixture beforehand.
• Sprinkle with chocolate powder before serve.

Bubur Jagung

Corn, sago pearl, coconut milk and sugar

Aiskrim Goreng

• Ice cream - Shape, either you want to make it round or square, etc. Any flavour will do, but mango & strawberry will be ummpphhh!
• Egg white - lightly beaten.
• Bread crumb - prepare in a plate.
• Oil - for fry

What i did was..shaped the ice cream, then i kept in the freezer, to make them 'steady' heeehehee. When it ready, dip the ice cream into egg white, then coated it with bread crumbs. Repeat this as many time you like. The more you repeat...the thicker the skin will be.

You can immeadiately fry them in heated oil (very) for 20-30 seconds. But i normally individually wrap it with cling wrap, and keep it in the freezer. (I normally make a lot!). So you can always have this fried ice-cream whenever you like it. Can be served as fast-dessert as well when you having 'tetamu mengejut'. Just heat oil, fry and enjoy it with your love one!

Figs Yogurt

• Dried figs - Soak overnite, clean it and blend to make puree.
• Mix figs puree with plain yogurt.
• Top yogurt with fresh figs.
• yummmm!

Puding Roti Caramel

My heart rasa soooo berbunga2! Want to know why?? read here... :D

Meanwhile, this is a dessert recipe from Kak Liza's blog, check it out! and here is the translation:

A: Caramel

• 1/2 cup of sugar, heat it in pan (caramelize) and add little bit of water.

B: Pudding

• 10 slices of white bread
• 1 canned (375ml) evaporated milk
• 1 canned of syruped peaches - keep the syrup
• 2 eggs
• 1/2 cup of sugar
• 1 teaspoon of vanilla essence
• 2 tablespoon of custard powder

1. Heat up the steamer.
2. Prepare caramel and pour into the pan. Set aside.
3. Combine breads, evaporated milk, syrup from the canned peaches, eggs, sugar, vanilla and custard powder. Mix well.
4. Pour into prepared mould. Cover with aluminium foil.
5. Steam for 30 minutes.
6. Let it cool, and remove from the pan, upside down. Top with syruped peaces.

Taufu Fa

Here is the recipe:

I made half of the recipe, 2 litre is a lot for 2 of us! Dont get surprised, we managed to finished it is less than half day!! Yesss...i'll make more and more after this..!

• 4 litre of soya milk(homemade is preffered, as we dont need sugar in it)
• 11 gm gypsum powder
• 20 gm cornstarch
• 1/2 cup water

1. Bring soya milk to the boil, stiring constantly. Remove from stove when it start boiling.
2. Mix well the gypsum powder, cornstarch and water - tickening agent. Pour it into the container that we are going to set the taufu fah. keep stiring.
3. Then quickly pour the soya milk into the tickening agent. Let it settled. I kept in the fridge the let it turn more firm.
4. Serve with palm sugar sauce.

Jelly Cendol

Look here for recipe Recipe

• 13 gm jelly powder
• 800 ml water
• 80 gm palm sugar
• 170gm sugar
• 200 gm cendol
• 350 mk fresh milk/evaporated milk
• 150ml cocunut milk
• pandan leaves

1. 5 gm jelly powder + 400ml water + pandan leave : bring to the boil, let the jelly powder disolve. Add in palm sugar, stir till disolved. Remove pandan leave, and pour the mixture into a mould.
2. Remaining jelly powder + 400 ml water + pandan leave : bring to the boil, let the jelly powder disolve. Add in sugar, stir to disolved. Add milk and coconut milk, simmer. Remove pandan leave, add cendol.
3. Pour milk mixture into palm sugar mixture. Allow the palm mixture to set first, before we pour santan mixture on it.

Bubur Ca-cha

• Readymade ca-cha (i boiled in separate pot - till tender)
• In other pot, i boiled sweet potato till tender. Add in some sago pearls. Let them cook.
• When it ready, i added prepared ca-cha into sweet potato pot.
• I added some canned corn kernels.
• I poured in coconut cream and palm sugar (to taste). Salt to taste.

Cendol

• Cendol
• Cocunut milk + boiled water
• Salt to taste
• Melted palm sugar
• Shaved ice
• Boiled red bean (optional)

How to make cendol (from myresipi.com):

• 1 cup rice flour, 3 cup water pandan juice, little bit lime paste (alkaline), salt to taste, food coloring (green) - mix well all ingredients.
• Simmer on the stove untill it turn shine & thicken.
• Prepare a basin with cold water. Using the mould, press the cendol mixture into the cold water.
• Ready to use. Serve with coconut milk, ice and palm sugar.

Agar-Agar Karamel

Just a normal jelly, with a touch of caramel, milk and custard powder. And it turn out like caramel pudding..yummmmm.

I dont have the exact recipe for this jelly, as different jelly powder or jelly strip are calls for different measurement of water. Like mine, the 7gm jelly powder calls for 900 ml liquid, so i adjusted accordingly. For those who would like to try this, i would suggest you to do the same, measure a sufficient jelly for 900 ml liquid.

• Jelly powder
• 600 ml water
• 300 ml evaporated milk
• 120 gm sugar
• 1 tsb custard powder (or maybe you can add another 1/2 tsb if you like)
• Vanilla essence
• 1 cup sugar - for caramel
• 3 - 4 tsb water - for caramel

1. Prepare caramel - heat sugar till it caramelize and browned and disolved. Slowly add water. Stir till it set and put aside.
2. Mix custard powder with evaporated milk and set aside.
3. Boil water and jelly powder till disolved. Add sugar, keep stiring till sugar disolved.
4. Slow down the stove temperature to medium, add custard mixture and vanilla essence. Keep stiring till they become little bit thicken.
5. Pour into any mould prepared with caramel. Let it cool and keep it in the fridge until set.

Ginger and Lime Shaved Ice With Mango Syrup

Bahan Ice:

• 220 gula castor
• sedikit halia, potong julienne
• 5 helai daun limau purut, koyak2 kan
• 2 sudu besar lime juice
• 3 cawan air

Bahan Mango Syrup:

• 2 biji besar mangga masak ranum (ambik isinya sahaja) - diced
• 180 gula
• 50ml lime juice
• 1 cawan air

Sediakan Lime Ice:

1. Sediakan ice sehari sebelum kita nak serve.
2. Satukan semua bahan untuk ice, masak sehingga larut. Freeze.

Sediakan Mango Syrup:

1. Masak semua bahan atas api kecik selama 10 minit, atau sehingga mangga hancur menjadi puree & pekat (menjadi lebih kurang 2 cawan).

Serve:

1. Kisar ice.
2. Drizzle dengan mangi syrup. yummm!!

Cendol

Cendol lagii! Ni kes tak puas hati la ni..! hehehehehee mggu lepas buat tak berapa jadi. Minggu ni pun tak berapa nak jadi gakkk..bentuk dia sontot2 hahaaahahaa! Tapi nampak elok sikit dari yang minggu lepas. Resepi kat sini.