Kek Hong 吉红

Ingredients:
700g glutinous rice flour
600g Sugar
800ml Water
1/2 tbsp banana essence
100g cooked rice flour


Method:
Mix glutinous rice flour, sugar, banana essence and water till the sugar dissolves. Pour the mixture into greased baking tins and steam at medium heat for about 20 minutes or till it's cooked through. Leave to cool. Toss in the cooked rice flour and cut into small pieces.

Coconut Cream Agar-Agar

椰浆菜燕

Coconut Cream Agar-Agar
Ingredients:
7g agar-agar strands
100g granulated sugar
150g coconut cream
1 egg
1/2 tsp vanilla essence
2 3/4 cups (700 ml) water

Method:
Boil the Coconut cream in a pot. When it's boiled, immediately turn off the fire. Whisk the egg into the mixture. Set aside to cool.

Soak the agar-agar stands in the water till softened. Drained and place in a pot filled with water and stir well. Add sugar and vanilla essence and cook further till the sugar has dissolve completely.

Pour agar-agar mixture (using a strainer) into a baking tin, let it cool a bit. Then pour in the coconut cream mixture (strained) over the agar-agar mixture. Refrigerate for 4 hours or until set. Serve cold.

Milo Agar-Agar

Milo Agar-Agar

Chocolate Layer:
8gm agar-agar strands (soaked in water and drained)
1 3/4 cups water
1/3 cup sugar
3/4 cup MILO powder

To prepare chocolate layer:
Cook agar-agar in water till dissolved Add sugar and MILO, stir well to dissolve sugar; strain. Spoon mixture into a 20 x 20cm square pan or any desired jelly mould. Allow to set, then lightly scratch surface with fork.

Milk Layer:
10gm agar-agar strands (soaked in water and drained)
1 1/2 cups water
1/2 cup sugar
1 cup CARNATION Full Cream Evaporated Milk
a few drops of vanilla essence

To prepare milk layer:
Cook agar-agar in water until dissolved. Add sugar and stir well until dissolved; strain. Stir in CARNATION FuLL Cream Evaporated Milk and essence. Carefully spoon milk layer over chocolate. Chill until set. Serve cold.

Kuih Lapis 九层糕

This recipe was taken from fenying's blog. I did some changes as I don't have fresh pandan leaves and fresh coconut milk. This kuih lapis recipe has been tried and tested by many members at M4M parenting forum. It's highly recommended, should give it a try.

Kuih Lapis

Ingredients A:

220g sugar

150ml water

a bit of pandan paste

Ingredients B:

50g rice flour

50g sago flour

130g tapioca flour

200ml coconut milk (packet)

280ml water

½ tsp salt

¼ tsp vanilla essence

Method:

1) Put Ingredients B into a mixing bowl and mix well.

2) Mix Ingredients A and bring to boil. Pour into Ingredients B and mix well, strain.

3) Divide batter into 2 equal parts. Add red coloring in 1 part.Leave 1 part white

4) Heat up a 16 - 18 cm steaming tray, pour 100g of white mixture into the steaming tray and steam for 5 mins

5) pour 100g of red mixture on top of the white layer and steam for 5 mins

6) Repeat until the last layer, steam for 10 mins

7) Remove, leave to cool completely before using a plastic knife to cut into pieces. Serve.

Bread Pudding

Bread Pudding

Ingredients:

6 slices bread

400ml milk

3 eggs

5 tbsp sugar

3 tbsp raisins

50g butter

red and green cherries (optional)

Method:

Cut each slice of bread diagonally into 2 triangles. Spread with butter and bake in the preheated oven for about 5 minutes.

Beat the eggs with sugar, add milk and mix well.

Arrange the bread evenly on the baking tin (I use pyrex bakeware). Sprinkle raisins over the bread. Pour in egg mixture and soak the bread with egg mixture.

Put it into a preheated oven at 180 deg C for about 25 minutes. Serve hot.

Agar Agar Talam

Ingredients:
1 packet of agar agar strips
some fresh pandan leaves (split and tie into knots)
1 -1/2 cups castor sugar
1 packet of Coconut Cream (200ml)
a pinch of salt
a few drops of green food colouring
2 litre Water (or slightly more)


Method:
Cut agar agar strips into small pieces. Soak in cold water for a while and rinse.
Boil the agar agar strips in a pot of boiling water together with the fresh pandan leaves. Add sugar into the pot and stir gently until the sugar has dissolved.
Pour half the mixture into a baking tin and add a few drops of green food colouring and stir. Let it cool and set for a while.
Add coconut cream, a pinch of salt into the other half of the agar agar mixture and let it come to a boil.
When the first half of the agar agar mixture has set, pour in the other half of the agar agar mixture (coconut), chill in the fridge for a few hours. Serve.