Assorted Kuih Muih

榴莲糯米糕 Durian Kuih Wajik

食谱分享自我的伯母

材料：

糯米    500g（用水泡3〜4个小时）

椰糖   200g

白糖   50g

浓椰浆  600ml

班兰叶    6片

盐    1/4茶匙

榴莲肉    适量

做法：

1）糯米沥干，用大火蒸45分钟取出待凉，备用。

2）用少许清水煮溶椰糖和白糖过滤隔渣备用。

3）浓椰浆，班兰叶和盐一起煮滚，再加入煮好的糖水浆，蒸好的糯米和榴莲肉一起煮到浓稠，所有的糯米饭都黏成团，而且发出很香的榴莲椰香和焦糖味，即可离火。

4）把煮好的糯米饭，放在已铺好香蕉叶的盘里，趁热用汤匙把它压平。待凉，切割即完成。

Ondeh Ondeh Cake

Bean Paste Jelly Cake

Pandan Layer Jelly Cream Rose Cake

Life begins at 40th !!! Yes my BFF is turning 40th today and join the 40th Club :D I baked a pandan layer cake for her on this special yet meaningful birthday ! Wishing you not only a deliriously happy 40th birthday but also a lifetime of immense joy, inner peace and true success!

Ham & Mushroom Cheese Quiche

Ingredients:

1 store bought refrigerated pie crust 

1 1/2 cup milk 

1 tbsp butter 

3 eggs 

1/2 cup self raising flour 

1 large onion 

150 g dice ham 

100 g slice mushroom 

Method: 

1) Heat oven to 350°F. Place pie crust in 9-inch glass pie plate.

2) In a median bowl mix milk, egg and butter. Add in ham, mushroom, onion, flour & Cheese then pour mixture to pie crust

3)  Bake 40 to 50 minutes or until knife inserted in center comes out clean.

Rose Jelly Cream Mango Cake

I baked this cake for my darling for our anniversary! Happy Anniversary to my dear love and very best friend. I love you more than word can say :D

沙谷椰丝糕 （Steamed Pearl Sago with Coconut）

Recipe adapted from Jane's corner




材料：

250克沙谷米
220克白椰丝
100克椰糖，60克水，香兰叶（煮溶）
100克白糖，50克椰浆，少许盐


做法：

1, 将沙谷米洗净以后，浸20 minutes，再沥干水份备用。

2. 把椰糖，水和香兰叶放入小锅里煮溶。

3. 把椰丝及沙谷米混合。

4, 然后把沙谷米分做两份，一部分混合椰糖，一部分混合白糖和椰浆。

5. 把椰糖沙谷米倒入一8寸铺上香蕉叶的蒸盘中。

6. 中大火蒸15分钟或至沙谷熟透。

7. 再把白糖的沙谷米倒在椰糖糕上，再蒸五到十分钟。

8. 洒上一些兰花天然色素，再蒸5分钟即可。

完全冷却后方可切开来吃。



Ingredient:

250g pearl sago, washed, soaked in water for 20 minutes and drained

220g Grated coconut

100g palm sugar, 60g water, pandan leaves (boil till sugar dissolved & set aside to cool)

100g sugar, 50g coconut milk, pinch of salt



Method:

1. Combine pearl sago, and coconut together. Divide into 2 equal portions.

2. Mix one portion with palm sugar and the other one with white sugar and coconut milk.

3. Boil water in the steamer over high heat.

4. Line the base of 8inch cake tin with banana leaf.

5. Spread the palm sugar sago mixture in the tin and press lightly with a spatula.

6. Place tin in steamer and steam for 15 minutes or until sago is transparent.

7. Add the sugar and coconut milk sago to the steamed sago and steam for another 10 minutes.

8. Sprinkle drops of butterfly/blue pea flower juice over the cake. Continue steaming for another 5minutes until it is set.

Leave the kuih to cool completely before cutting.

**Wrap your knife with a layer of cling wrap and cut kueh into slices. This is an easier way to help you cut your kuih nicely. Enjoy!