RED BEAN JELLY

RED BEAN JELLY

30 gm agar2,soaked in water for 3 hours and drain.

2 cup sugar,or to your taste

300 gm red beans,soaked and boil till soft and mashed it up

1 cup thick coconut milk

7 cup water

Few drops of red colouring

About 3 pinch salt

Cook the agar2 in water,stirring constantly. Add sugar and salt. Divide into two portions. Add mashed red beans or cooked red beans in one portion and mix. Pour into a cake tin and let it set.

Add coconut milk to the other portion and bring to boil. Pour on the top of red bean and chill. When both portions have hardened, slice and arrange in a dish and serve.

BREAD CARAMEL CUSTARD

BREAD CARAMEL CUSTARD

For the caramel:

1/4 cup sugar

1/4 cup water

For the pudding

6 sliced bread

6 eggs

3 cup evaporated milk

1 cup water

1/2 cup condensed milk

1 tbsp. vanilla essence

Cherries

 20cm round tin,4cm high cake tin

 24cm square  cake tin

Heat oven to 160c

1. Pour the sugar and water into the round cake tin and heat it up on the stove over a low heat
let the sugar melt. Once its turn into a light brown colour spread evenly in the base. Keep aside.

2.  Blend bread,condensed milk,evaporated milk and water until smooth

3.  Pour into bowl and add in the eggs. Beat slowly,don't over beat the eggs. Mix well. Sieve the batter into the caramel tin.

4. Put the cake tin inside the square tin and pour hot water to about 2 inches high. Slowly put in the oven and bake for 55 mints or until done.

 

SOYA BEAN JELLY

SOYA BEAN JELLY

500 ml  homemade soya bean milk

1/2 teaspoon jelly powder

1 pandan leave

Sugar to your taste

Mix all the above ingredients  and bring to boil over a low heat. Stir till the jelly powder is dissolves

sieve the hot soya in to bowl and let it cool a little then pour into small glasses. Put in

the refrigerator  to cool.

 

LEMON GRASS JELLY

LEMON GRASS JELLY


6 stalk lemon grass,smashed.

1 litre water

1 tbsp jelly powder

Sugar to your taste


1. Bring water,sugar and lemon grass to boil. Lower the heat
and let it simmer until the jelly is dissolve.

2. Let it cool a bit before pouring into glass or any mould. Let it chill in the fridge before serving.

 

MANGO JELLY DESSERT

MANGO JELLY DESSERT


600 gm mango pieces

11/2 cup water

1 tsp jelly powder

Sugar to your taste

1. Bring water,jelly powder and sugar to boil. Until the jelly is dissolve.

2. Put the mango pieces into a blender add in the hot jelly and blend until smooth.

3. Pour into wet glasses and chill in the fridge until set. Serve with a little cream if you like.

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BUBUR CHA CHA

BUBUR CHA CHA

60 gm  cha cha,boil cha cha until soft but not very soft. Drain and keep a side.

2 medium orange colour sweet potato,peel and cut into small cubes.

2 medium sweet potato,peel and cut into small cubes

1 tapioca, peel and cut into small cubes

2 tbsp sago

1 litre coconut milk,you may need a bit more in case the bubur is a bit thick for you.

Sugar to your taste

Salt

2 pandan leafs,tied into a knot

1. In a pot add the coconut milk,the potatoes,tapioca,sago and the pandan leafs. Add let it boil over a low heat until the potatoes are cooked.

2. Add in the sugar to your taste and a little salt. Mix well and add in the cooked cha cha. Let it boil for a while.

3. If you feel that the bubur is a bit thick then add in more coconut milk. Remove from the heat and serve it hot or cool.

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