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.
Showing posts with label Dessert / Sweets. Show all posts
Showing posts with label Dessert / Sweets. Show all posts
Thursday, September 2, 2010
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.
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.
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.
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.
Thursday, July 22, 2010
PIE PASTRY
Ingredients:
1 ¼ cups of all purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of solid vegetable shortening broken into medium chunks
Iced water
Preparation:
1. Add the flour, sugar and salt together to a food processor bowl.
2. Process them until completely mixed then add the shortening.
3. Process further until the mixture resembles coarse breadcrumbs.
4. Place the mixture in a large mixing bowl and sprinkle 6 tablespoons of iced water over it.
5. Cut the water into the mixture with the blade of a rubber spatula until the mixture is evenly moistened and begins to clump. You may need to add another tablespoon of water.
6. Continue with your hands until the dough comes together in a rough mass. Press it into a flat disc, wrap in plastic and refrigerate for at least one hour or overnight.
1 ¼ cups of all purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of solid vegetable shortening broken into medium chunks
Iced water
Preparation:
1. Add the flour, sugar and salt together to a food processor bowl.
2. Process them until completely mixed then add the shortening.
3. Process further until the mixture resembles coarse breadcrumbs.
4. Place the mixture in a large mixing bowl and sprinkle 6 tablespoons of iced water over it.
5. Cut the water into the mixture with the blade of a rubber spatula until the mixture is evenly moistened and begins to clump. You may need to add another tablespoon of water.
6. Continue with your hands until the dough comes together in a rough mass. Press it into a flat disc, wrap in plastic and refrigerate for at least one hour or overnight.
CRANBERRY APPLE PIE
Ingredients:
3 cup cranberries
2 cup apples (Granny Smith), peeled and diced
1 cup oranges segments (Valencia or Navel)
½ cup brown sugar
2 tablespoon flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon grated orange peel
½ cup honey or Maple Syrup
1 tablespoon butter
2 pastry crusts for 9 inch pie
Preparation:
1. Combine sugar, flour, cinnamon, nutmeg, salt, orange peel, honey, and butter.
2. Cook 2 minutes, stirring until sugar is dissolved.
3. Let the mixture cool down and pour over the cranberries, oranges and apples.
4. Pour mixture into pastry-lined 9 inch pie pan.
5. Cover with top pastry. Cut 4 small slits and bake at 425 degrees till crust is golden brown.
3 cup cranberries
2 cup apples (Granny Smith), peeled and diced
1 cup oranges segments (Valencia or Navel)
½ cup brown sugar
2 tablespoon flour
¼ teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon grated orange peel
½ cup honey or Maple Syrup
1 tablespoon butter
2 pastry crusts for 9 inch pie
Preparation:
1. Combine sugar, flour, cinnamon, nutmeg, salt, orange peel, honey, and butter.
2. Cook 2 minutes, stirring until sugar is dissolved.
3. Let the mixture cool down and pour over the cranberries, oranges and apples.
4. Pour mixture into pastry-lined 9 inch pie pan.
5. Cover with top pastry. Cut 4 small slits and bake at 425 degrees till crust is golden brown.
Monday, June 14, 2010
BAKED APPLES
Another comfort food to enjoy
Ingredients:
4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup chopped pecans
¼ cup currants
¼ cup chopped sultanas
1 tablespoon butter
¾ cup boiling water
Preparation:
1. Preheat oven to 375°F.
2. Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer , but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾ inch to an inch wide.
3. In a small bowl, combine the sugar, cinnamon, currants, sultana, and pecans.
4. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with the mixture. Top with a dot of butter (1/4 of the tablespoon each).
5. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy.
6. Remove from the oven and baste the apples several times with the pan juices.
7. Serve warm with vanilla ice cream or your favorite flavor on the side.
Ingredients:
4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup chopped pecans
¼ cup currants
¼ cup chopped sultanas
1 tablespoon butter
¾ cup boiling water
Preparation:
1. Preheat oven to 375°F.
2. Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer , but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾ inch to an inch wide.
3. In a small bowl, combine the sugar, cinnamon, currants, sultana, and pecans.
4. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with the mixture. Top with a dot of butter (1/4 of the tablespoon each).
5. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy.
6. Remove from the oven and baste the apples several times with the pan juices.
7. Serve warm with vanilla ice cream or your favorite flavor on the side.
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