KUEH MAKMUR

Ingredients for pastry:

250 gm Butter
100 gm Ghee
50 gm Sugar
1 egg
450 gm. plain flour
¼ teaspoon baking powder
½ teaspoon salt
Icing sugar
A few drops of green colouring

Ingredients for filling (Mix together):

300 gm. roasted groundnuts - roasted and blended coarsely
120 gm. castor sugar
3 Tbsp. Creamy Peanut Butter

Preparation:

1. Cream butter, ghee and sugar till creamy. Add in egg and a few drops of green colouring.
2. Add in flour, baking powder and salt and mix till dough is formed. Rest in the fridge for 30 minutes.
3. Roll peanut fillings into small balls.
4. Pinch some dough, roll thinly and wrap up with peanut filling. Make into an oval shape and then use pincher to press into leaf-like design. Place onto baking tray.
5. Bake in preheated oven at 150C for 20 minutes.
6. Remove and cool a little before dusting with icing sugar.
7. Cool and store in airtight containers.

KUEH JONGKONG

Ingredients:

250g glutinous rice flour
200 ml water
2 tablespoon plain flour
2 tablespoon green pea flour
1½ teaspoon salt
4 tablespoon sugar
1½ coconut (grated white part)
1 liter water
250g gula melaka
5 screw pine (pandan leaves)
35 banana leaves (22 cm x 17 cm)
100g gula melaka (chopped)
35 banana leaves (18 cm x 8 cm.)
Toothpicks (for securing banana leaves)

Preparation:

1. Combine glutinous rice flour with 200 ml. water; knead till a sticky paste is formed.
2. Add in both flours. Combine mixture well; add in salt and sugar; set aside.
3. Squeeze the coconut with 1 liters of water.
4. Combine the flour mixture with half of the coconut milk; stir until smooth dough is formed.
5. Heat the remaining coconut milk on low heat in a saucepan. Add in palm sugar and pandan leaves; boil for 5 minutes and strain.
6. Pour palm sugar mixture into the dough mixture; stir well.
7. Boil again, stirring constantly till mixture thickens. Turn off the heat and leave to cool.
8. Place 2 tablespoonfuls mixture on a larger banana leaf. Put a few pieces of chopped palm sugar on top of the dough. Top with 2 tablespoonfuls dough mixture.
9. Enclose dough with a smaller piece of banana leaf. Secure packet with toothpicks.
10. Repeat until all dough and palm sugar are used up.
11. Place jongkong parcels in a steamer and steam for 20 minutes.
12. Remove from steamer. Chill kueh jongkong before serving.

SUGEE CAKE

Ingredients:

340 gm semolina
115gm all purpose flour
10 eggs
340 gm butter
340 gm sugar
½ tsp salt
225 gm almonds, ground (but not too finely)
1 tablespoon vanilla essence
2 teaspoon almond essence

Preparation:

1. In a mixing bowl, add butter and half the sugar.
2. Whip to a creamy consistency.
3. In a 2nd mixing bowl, add the yolks of 10 eggs, the whites of 4 eggs and the other half of the sugar.
4. Whip till as airy as you can get it.
5. To the first mixing bowl, add the semolina, almonds, vanilla and almond essences & salt. Mix well.
6. Fold in the contents of the 2nd mixing bowl (egg mixture) and lastly the flour.
7. Pour the dough into a well greased baking pan.
8. Bake in a preheated oven at 400F for 8 minutes, then reduce heat to 350F for 1 hr 10 minutes.

MANGO BLUEBERRY PARFAIT

Ingredients:

500 gm ripe mango, pitted, peeled, and cut into chunks
¼ cup sugar, or to taste
1 tablespoon fresh lime juice, or to taste
1 cup chilled heavy cream
1½ cups blueberries (225 gm)
Pinch of salt
Grated lime zest to taste

Preparation:

1. Purée mango, sugar, lime juice, salt in a blender until very smooth.
2. Blend the lime juice and sugar in small quantities till your desired taste.
3. Add cream and continue blending until very thick.
4. Transfer to a bowl and fold in 1 cup blueberries, then divide among 6 glasses.
5. Top with remaining blueberries and zest.
6. Chill, loosely covered, 30 minutes before serving.