Kuih Jongkong Mini

I love traditional desserts but i prefer it when its small and bite sized.. today i made Kuih Jongkong which is traditionally wrapped in banana leaves and steamed.

Firstly chopped some gula melaka and fill the base of the container. I used 3 round blocks This recipe yields 10 small container (yoghurt sized ones) so theres 3 layer.. gula melaka layer, pandan layer & the very lemak yellow layer

1/2 cup rice flour
1/2 tablespoon starch flour
a pinch of salt
2.5 cups coconut milk ( 50ml coconut cream and the rest is water)
1 teaspoon pandan paste
1 teaspoon alkaline water
1 pandan leaf

Mix all the ingredients in a pot and cook until thickened. Spread equally over the chopped gula melaka. Steam for 10 min.

1/2 cup rice flour
1/2 tablespoon starch flour
1 teaspoon salt
2.5 cups coconut milk ( 200ml coconut cream and the rest is water)
1 teaspoon alkaline water
Yellow food colouring

Mix all the ingredients in a pot and cook until thickened. Spread equally over the pandan layer. Steam for 15-20 min. I prefer eating this dessert warm or in room temperature. You can chill it if you prefer. Enjoy!

Nona Manis

Didn't get a chance to take a proper pic because i was rushing to pack this for Mr Hubs yesterday morning!

Green part *
3/4 Cup sugar
1 egg
1.5 cup santan
1 cup all purpose flour
1/2 cup pandan juice
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp Pandan paste
Green food colouring

Blend everything in a blender and cook over Low heat until slightly thickened. But soft enough to pipe. Set aside to cool down.

White part *
1.5 cups Santan
1.5 tablespoon all purpose flour
1/4 tsp salt

Cook over Low heat until really thickened. Cool down & place inside piping bag.

Oil the mould and then pipe the green mixture until 3/4 then pipe the white mixture in the middle. Steam for 15min.

yields 35 kuih

Puteri Ayu

First we grease the mould and spoon the coconut mixture in.

30g grated coconut
1/2 tsp corn flour
A pinch of salt

Mix the above ingredients and press down into the mould. The recipe yields about 9 kuih.

Whisk the egg, ovalette and sugar until really fluffy. Then add the coconut milk

1 egg
1/2 tsp ovalette
50g sugar

60ml coconut milk
Add 1/2 tsp Pandan paste

Sift 75g cake flour & 1/4 tsp baking powder in the mixture. Whisk until well mixed
Spoon the mixture over the coconut and steam for 15-20 minutes. Cool the kuih down and unmould

Pandan Chiffon Cake

Recipe

6 egg yolks
60g sugar
1/4 tsp salt
75ml santan
40g corn oil

30g Pandan Juice (blend 3 Pandan leaves with 1 tablespoon water)
1/2 tsp Pandan paste

Whisk the yolks with sugar until light and fluffy. Add the rest of the ingredients until well mixed.

110g all purpose flour (sifted)
1/2 tsp baking powder

Add the sifted flour into the egg yolk mixture. Fold in the meringue.

6 egg whites
1/2 tsp cream of tartar
80g Sugar

Do NOT grease the chiffon cake tin. You need it ungreased so that the Chiffon will stay light and grip the sides of the tin. Pour the mixture in and bake at 190 degree celcius for 35 min . Remove from
Oven and flip the cake upside down without removing from the cake tin until slightly cooled. Remove from tin and enjoy your light fluffy cake!