The kids love this sweet cool dessert
I did not really enjoy, perhaps basically, I'm not a fan of Oreo
Not to say that I couldn't eat it but I know I won't miss this pudding
Recipe is from Rima's site I wish I could make as beautiful as hers :)
What you need:
10g agar agar powder
750ml water
120g sugar (I reduced a little)
400g evaporated milk
3/4 cup Milo powder
137g Oreo - break into small pieces but keep the sandwich together
Mix agar agar powder and water in a pot, cook til agar agar dissolved. Add in sugar and cook til sugar dissolved. Add in milk, stir well and off fire once boiled
Take 2 cups from the mixture and add Milo. Stir well til Milo dissolved
Pour 1 cup of Milo mixture in the mould, keep the remaining 1 cup warmed up on smallest fire. Let it set slightly on the surface before pouring another layer
Pour plain mixture on top. Sprinkle Oreo and let it set on the surface
This dessert is originally from Southern Sulawesi, one province in Indonesia
It's really yummy and oh so smooth, it's very easy to enjoy finish :)
And one thing, it's so easy to make too
Recipe is from Hesti's site
Thank you Hesti for introducing me to one of sweet dessert from the place where DH was born :)
What you need:
8 ripe saba bananas - remove the core
250ml coconut milk (I do not like it so thick, so I mixed 150ml Kara coconut milk with 100 water)
2 eggs
2 tbsp sweet condensed milk
1/4 tsp salt
50g sugar
banana leaf for the base
Blend together bananas, coconut milk and eggs til very smooth
Add in sweet condensed milk and, salt and sugar. Mix well
Line banana leaf on a heat resistant bowl, pour the batter on it
Steam in preheated steamer for 20 minutes or til cooked
Note:
*** As you can see from Hesti's pictures, that's how it's originally served - individually wrapped in banana leaf
Mine is just the easy short cut LOL - believe me, it's still as fragrant :)
*** Using saba banana and also removing the core is to yield pale color of the pudding, most other bananas will give yellowish/brownish shade for the end result after steaming
But it doesn't affect the taste and texture, though
The first Terengganu dish I cooked and not only me buy the whole family enjoyed it
Very delicious with a bowl of rice, and you do not need anything else, trust me
But for the sake of eating some portion of vegetables daily, I served this with a vegetable dish :)
Wingko babad is the theme for LBT challenge this month
I made some with the same recipe I did the last time I made it, but this time I shaped with cookir cutters and used skewers
It's much better eating this way, no sticky hand
Another intention was to attract my kids to at least give this a try, but still no avail
I should have made the chocolate version, actually - perhaps next time :)
Recipe can be found HERE
So yummy, burst with coconut flavor in every bite!
My 10th bake for The Home Bakers, how time flies!
This is definitely not a cake to me, hence the change I made in the name
Whatever the name is, this is really a keeper!
Such a soft and yummy bread I baked this morning!
Let's see how it'll be tomorrow morning :)
I made half recipe, divided the dough into two and it still yielded two huge loafs
The changes I made was:
I used 2 medium eggs for half recipe
I substituted the all purpose flour to bread flour
For the topping, I used grated cheddar cheese instead, since my kids do not eat breads and cakes with nuts, the choice I didn't regret at all, I really enjoyed the cheesy crust!
I used breadmaker to do the kneading and first proofing
I halved the cinnamon powder so not to 'interrupt ' the chocolate flavour - this I did for my kids in particular
I didn't quite get it at the instruction where I was supposed to pull and twist each cut so I just skipped this. I should have blog hopped to those baked this earlier to find out. Later part I found out Anuja has the picture to show how it's done. But it's too late LOL
Perhaps that's the reason why I had flatter bread compared with the rest of the members' :)
Flat bread as it is, this bread is really delicious with wonderful texture
The whole family loves this
I'll definitely make this again, and yes, will do the pulling and twisting next time :)
For full recipe, please hop over to Anuja's site, she has chosen this wonderful recipe
Chop onion, garlic and ginger, mix with a little water and blend til smooth
Mix with seasoning and put chicken in, marinade overnight
Take out chicken from the seasoning, put in the griller, smear seasoning all over and grill til cooked
Halfway grilling, smear the remaining seasoning
I cooked this vegetable dish to accompany the grilled chicken, just a simple dish of julienned chayote stir fried with garlic and seasoned with salt, pepper and a little sugar
This chocolaty sweet refreshing dessert was so good I could not stop munching on it
The funny thing was, it needed more than just a few bites to relay the message to my brain that this pudding was so good
My first impression after the first bite wasn't so convincing, it's just too heavy to call it pudding, it could make me so full I could consider it as a meal - definitely because of the use of bread in the pudding
But as my mouth kept munching, slowly my impression changed, to the better
And final result - I was addicted to it! And so was my kids
It's delicious, sweet, chocolaty and so smooth
DH wasn't though, he still prefers something light, and unlike me, after a few tries his opinion didn't change
Oh well, I just enjoyed it together with the kids then :P
Recipe is from Nina's site but I didn't make the custard sauce and I didn't use almond, either (the original recipe is to sprinkle chopped almond in the mould before pouring the pudding mixture and serve with custard sauce)
To me, the pudding is already so good on its own :)
What you need:
14g plain white agar agar powder
1200ml fresh milk
6 pcs stale white bread, remove the crust
225g sugar
100g dark chocolate, chopped
1 egg yolk, lightly beaten
Wet the pudding mould
Blend bread, half of the milk, chopped dark chocolate and agar agr powder til very smooth
Pour the mixture in a pot, mix with the remaining milk, sugar and egg yolk, bring to boil over small fire, off heat
Turn on the heat again, stir vigorously, bring to boil another time, off heat
Pour into the mould, let it set and cool
Keep in the fridge
Quickest - one of my favorite word when coming to kitchen activity :)
Indeed it didin't take long to make this cake
Another interesting fact was to bake in a cold oven, yeay, no need to preheat! LOL
But one thing I couldn't think the same way was to name this as cake, cos to me this is bread :)
It's yummy especially when it's fresh from the oven
It turned dense when cold, warming it up in the microwave helped, though
I baked half recipe using rectangle 20 x 10cm baking pan, and it's enough for a day consumption - eaten by me and DH :)
90ml fresh milk
2 tbsp unsalted butter
3/4 tbsp instant yeast
98g plain flour
1/4 tsp salt
1/8 cup sugar
1 tsp ground cinnamon (I use full recipe measurement since I love strong flavour of cinnamon)
2 tbsp light corn syrup (the one I had in stock LOL)
1 1/2 tbsp light brown sugar
30g chopped walnuts
Grease pan and dust with flour, knock out any extra
Heat milk and 1 tbsp butter in a small saucepan until butter melted and milk is very warm to the touch
Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with mixer on medium low speed til forming sticky dough
Press the dough into the prepared pan
Combine sugar and cinnamon in a small bowl. Sprinkle with cinnamon sugat evenly over the batter
Melt the remaining 1 tbsp of butter. Combine the corn syrup, brown sugar and melted butter in a medium bowl and stir. Spread over the dough. Sprinkle walnuts evenly across the top
Place pan in a cold oven. Turn the heat ti 175degC. Bake until the cake is golden and set in the center, about 20 minutes
Let cool slightly and serve warm
This post is for Bake Along, hosted by wonderful bakers Zoe, Joyce and Lena
This InLinkz widget is not allowed in this website. You can still view the linkuphere
This bread is soft, moist, aromatic and sweet from the honey and tasty, too with yummy buttery crust at the top
I didn't need anything else to enjoy this bread, I ate it plain
I had a confession to make, when the bread was just out from the oven, I couldn't wait I ate four slices at one go! *grin*
Yes, it's that good!
It's still good the next day, I just popped into oven for awhile just before eating
Microwave would be good too, only no crusty top, which I don't mind cos the taste is still really nice
I followed the recipe to the dot but I used two 20x10 cm loaf pans, also I used bread flour instead
Used breadmaker to do the kneading and first proofing, divided the dough into two hence my rather short bread :)
Due to the size, my baking time was only 25 minutes
Do check out other members who baked this lovely bread HERE
I've cooked coconut rice three times for the past few months with three different recipes
The first one I made, pic below, I used packet instant seasoning, just mixed with the rinsed rice and water, put in the rice cooker. Served with fried fish, stir fry kangkong with dried shrimp, stir fry prawns and petai using instant sambal seasoning with dried shrimp, fried ikan bilis and store bought nasi lemak sambal chilli
My kind of cooking when hit by lazy bug LOL
Second time I made was more original, pic below, everything made from the scratch including the sambal chilli
I served with pan fry seabass, fried silver fish, scrambled eggs and prawn sambal belimbing
Recipe for the nasi lemak is from recipe book: All About Rice & Noodles
What you need:
For the rice:
uncooked rice (amount as needed)
half part water and half part coconut milk to cook the rice
salt
4 pandan leaves
Rinse rice and combine well with coconut milk, salt and water. Set aside for 20 minutes then add pandan leaves
Cook in rice cooker
For the sambal chilli:
Blend well:
1 small piece lemon grass
1 clove of garlic
1/2 tsp ground turmeric
20g dried shrimps (soaked til softened)
1 small piece of prawn paste (belachan)
140g shallots (chopped)
100g onion (chopped)
30g red chillies (chopped)
3 tbsps sugar
1 tbsp light soya sauce
salt and pepper
Heat oil and fry the paste til oil seeps out, add sugar, light soya sauce, salt and pepper
Third time I cooked nasi lemak, pic below, I used recipe from Ellena's site and now I know, this is the recipe I'm going to use in the future
My whole family loves this nasi lemak, so tasty and fragrant, too
The sambal chilli I used the recipe I shared above, nice sambal I must say, even though the preparation is not so friendly to my eyes -> chopping 240g of shallots and onion, teary eyes I got at the end of everything, but it's worth it - really! :P
Even from the pictures, you will know which one going to be your favorite, isn't it? :)
Some of mooncakes I made last month yet to be posted til today *grin*
Ya ya ya, me and my backlogs.. see, I'm posting out my mooncakes in the month of October this year LOL
I made 4 varieties:
* Apple snowskin with red wine berries filling
* Cranberries snowskin with passionfruit filling
* Plain snowskin with chocolate filling
* Coffee kahlua snowskin with chocolate filling
Not so pleased with the result, I should have made the skin a little thinner
The plain skin with chocolate filling - the filling leaked out :(
And the coffee kahlua skin should have been more moist - if you see the first picture below, the one on the right side, the brown color, that's coffee kahlua skin with a little crack :(
But tastewise, it's still really good :)
I love the fruity types, while the rest preferred those with chocolate filling
Recipe for the skin can be viewed HERE
I replaced the cold water with:
-cold apple juice for apple snowskin
-cold cranberry juice for cranberry snowskin,
-1 sachet of 3-in-1 powder powder (20g) with 90ml of hot water. Leave to cool and then completely chill in fridge before using
As for the filling, I purchased the chocolate filling from Jasmine from The Sweetylicious, and the rest were complimentary from her, so sweet of her :)
Baked this sometime ago and failed miserably
You may view the 'choux with hat' HERE
With Bake Along theme this month - cream puff, I knew it's time for me to give this recipe another try
But this past two weeks has been a very busy time for me, so I only managed to bake this today
Ian was sick, I mean really sick, started with mild cough on Monday last week
Then it started to get worse, broguht him to our family doctor and he had 3 days MC last week - Wednesday to Friday, high fever with very bad phlegmy cough and blocked stuffy nose. His fever was so high, it's so rare to see the thermometer below 39deg, it's always between 39-40deg, shivered badly, vomitted numerous times, diarrhea and tummy pain - it's a 3 days of nightmare
Even with antibiotics, his condition was not getting any better on Monday morning, so I had to bring him to KK Hospital on that morning, did blood test and X-ray, and he's diagnosed with mild asthma and respiratory infection and gave him a week MC with a series of medication and reliever puff
Reached home, I started giving him the medication and to my horror, at night I saw his eyes were swollen and red, and soon rashes started to appear all over his body
The very next morning which was yesterday, I brought him back to KK Hospital and doctor said he might be allergic to the antibiotic since he never took this type before
So I had to stop giving him the antibiotic and gotta give him syrup for allergy for the next 4 days
Thank God since yesterday afternoon til now, his fever has stopped completely
Now he's more alive, appetite is slowly coming back, rashes only a little left and nomore swollen eyes. Cough and runny nose is much much better, too
He's now still on MC and will be back on Monday
Parent's nightmare is when the child is sick, indeed
So glad the real Ian is back now, a kind of miss his mischievousness :P
Okay now back to my today's bake
Here's the pics, so glad I could bake it right this time :)
I made two fillings, vanilla rhum and chocolate
%5B1%5D.jpg)
