SOY BEAN MILK JELLY

Beautiful sakura flower.The dried salted sakura flower was a handgift to my daughter from her friend holiday in japan..My daughter back home,brought this bottled of dried sakura flower,once open,the taste is like our salted assam boi,nothing special nor fragrant,but beautiful when soaked in water to get rid of the saltiness.
I make into jelly,for my daughter friend who niece bithday party.

SOY BEAN MILK JELLY

Ingredients;Plain jelly
12g agar agar strip,soaked in water till soften,drain
700ml water
4 pandan leaves,tear into halves
100g sugar ( adjust to your taste)
some dried sakura flower,soaked in water for an hour or two to rinse off the saltiness,drain

Ingredients; soy bean milk
13 g agar strip,soaked in water to soften,drain
700ml soy bean milk ( bought unsweet soy bean milk small packet,add some water to get 700ml)
4 pandan leaves tear into two
100g sugar or more ( adjust to your taste)

Method;
Combined,agar strip,water,pandan leaves bring to a light boil,cook till the agar strip dissolves add
sugar for taste.once the sugar dissolved.in the jelly mould,add one soaked sakura flower at the bottom,pour in the plain agar 1/3 full.let it set.while waiting to set .in another pot,add in soy bean milk,agar strip,pandan leaves cook till agar strip dissolved,add sugar cook till the sugar dissolve.off heat wait to cool slightly pour on to the pain jelly slowly till full.let it set and cool.chill in the fridge..make sure the plain agar just set,when lighty 
touch  with your hand .it dry.then pour in the soy bean jelly.don't set too long orelse it will stick together when unmould the jelly


method;
combine agar agar strip,pandan leaves to a boil,simmer till the agar strip dissolved

SOY BEAN MILK JELLY

come out from the jelly mold,beautiful rose shape soya bean milk.I bought some street stall soy bean milk
asking for hot soy bean milk without adding sugar.you can use the pack in box soy bean milk sold in supermarket.

SOY BEAN MILK JELLY

Ingredients;
25g agar agar strip
1 1/2 liter soya bean milk.
5 pandan leaves
some sugar,adjust to your taste

Method;
soaked the agar agar strip in water till soften,drain off water.
I bought a small packet soy bean milk (Hot) from street vendor for a dollar without adding sugar
add water till you get 1 1/2 liter.In a pot,add soaked agar strip,the soy bean milk with water together in a pot,bring to a boil,lower heat simmer till the agar agar strip dissolves.then add some sugar,stir till the sugar dissolves.off heat,pour into the jelly mold let it cool throughly ,chill in the fridge

TAPIOCA SWEET SOUP

Hubby loves this dessert.saw some tapioca at the market,bought some back.very few people cook into deseert.very simple homecook dessert.

TAPIOCA SWEET SOUP

Ingredients.
some tapioca ,peel off the outer layer skin,wash clean cut into 2 inches sectioned and cut into halves.
Heat a pot with 1 liter water,add in tapioca ,some pandan leaves,bring to a boil,simmer in low heat till the tapioca is cook and soft,then only add in sugar to cook till dissolved.off heat.serve hot or cold.

CHINESE PANCAKE /APAM

Chinese pancake is so popular,in where I stayed there only two stall in town.Usually there is long queque,but don't have to wait that long,they are fast in making this pancake,4 gas stove working at the same time.

CHINESE PANCAKE /APAM

Ingredients;
170 plain flour
100g rice flour
30g cornflour
2 tsp baking powder
1/2 tsp bicarbonate soda
1/2 tsp salt
2 egg ,beaten
6-7oz water
150g castor sugar

Filling
120g melted butter
150 sugarsome
some fried chopped peanut /cream sweet corn

Method;
1.put the sifted all the flour,baking powder,b.soda sifted together into a mixing bowl,add salt beaten salt,water,castor sugar and mix into batter.strain and keep in fridge for 3-4 hour before using.
2.heat up a non stick saucepan or heavy bottomed,pour in enough batter to form a pancake,sprinkle some sugar on top and cover up using medium heat.cook till golden brown,sprinkle some melted butter on top and use any filling you prefer,remove and fold into half.if the pancake is big,cut into triangle shape.

DRAGONFRUIT JELLY

with four ingredients to make this jelly. so good to have the chilled jelly in this scorching  hot weather.
simple recipes that everyone know how to cook it.

DRAGONFRUIT JELLY

Ingredients;
12g jelly strip
800ml water(take 200ml water to blend with the dragonfruit)
half dragon fruit (133g)
6 tbsp sugar (adjust to your taste

Method;
soak the jelly strip in water for an hour,drain.Blend the dragonfruit flesh with 200ml water to fine paste.
In a pot add in the soaked jelly strip, water,blend dragonfruit juice bring to a boil,lower heat,boil till the jellystrip dissolved,then only add in sugar stir till the sugar dissolved, filter the jelly liquid and pour into any plastic mould you have.let set at room temperature till cool and chilled in the fridge.

KUIH KETAYAK /DADAR

My crepes skin have tiny holes,previous time i make is a smooth crepes skin.the recipe is the same
Is a nice soft skin.the crepes have a pandan flavor  rolled up with a palm sugar sweetened coconut filling.

KUIH KETAYAP / DADAR

Batter ingredients;
180g plain flour
1/2 tsp salt
 1 1/2 egg,beaten
8 pandan leaves,blend with 350ml water,strained
a drop of green colouring,if necessary ( I did not add)

Filling;
3 cup frsh grated coconut ( about 3/4)
100g gula melaka,chopped
3 tbsp water
1 pieces pandan leaves ,tear halve,cut to shorten length 1/2 tsp salt
1 tsp cornflour,mixed with 1 tbsp water,for shickening ( I omit it)

Method;
1.batter; sieve flour,salt into a mixing bowl,make a well in the centre and add eggs and pandan juice gradually.mix flour into water working from center outwards,strain and leave to stand for at least half an hour.
2.filling; cook gula melaka,water in a saucepan until syrupy.Add coconut,pandan leaves,salt and mix thoroughly.Add cornflour water and stir fry till thicken.leave to cool.
3.making skin batter;heat up a non sticksaucepan,grease with a little oil,pour 1 scoop of batter in the pan,tilt pan quickly to form a thin pancake.cook on low heat till set.remove from pan,put 1 tbsp filling onthe pancake and roll up like popiah.
4.place on serving plate and serve hot or cold as snack or dessert.
Note; i use a stainless steel saucepan with heavy bottomed,greased the pan with brush with oil,using lowest heat,when the pancake skin is ccok,flip onto a plate,pour the batter to the saucepan swirl to make it round,while waiting it to cook,you have to time to wrap while it still hot and it will stick together better.

SWEET PUMPKIN, PEARL SAGO DESSERT

Pumpkin cook with big  pearl  sago in coconut milk .I used half of the pumpkin to make this nice sweet dessert .Steam the pumpkin first,your perfer or cook it in the coconut milk.

SWEET PUMPKIN,TAPIOCA PEARL SAGO DESSERT

Ingredients;
2 cup  pumpkin (cut off the skin and cut into 1 1/2 cm block)
1 cup  pearl sago ( buy the big round one)
1 fresh grated coconut
4 pandan leaves,( cut into section and tear into two)
water for boiling the sago
some sugar

Method;
In a big pot add 1 liter of water,bring to a boil,add in the tapioca pearl sago and bring to a boil,swtitch
on to medium low heat to boil for half hour or till the tapioca pear sago is tranparent and some of it there will be a tiny white dot in the middle of the tapioca pearl sago,it ok.off the heat,discard the boil water.add in water again to soak for half hour.Drain off the water when in use.
Put pumpkin onto a plate and steam till cook,don't oversteam it,will turn mushy.put aside.Squeeze the grated coconut for the first thick santan.kept aside.Add 1/2 liter  water to the grated coconut the second time round for thin coconut milk.Pour the thin coconut milk into a pot,with pandan leaves to a boil,lower heat,add in the steamed pumpkin ,cook tapioca pearl sago ,add in sugar and lastly add in the first squeeze thick coconut milk,stir well mixed,don't let it boil.off heat and serve hot or cold.
Note; adjust the thin coconut milk to the correct amount for the dessert soup.

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

My eldest boy back from sem break holiday .Request me to cook this white fungus dessert.This white fungus I bought for him and he bring back home ,he cook and share, none of his housemate like it.This morning to market,bought a just ripe papaya and the flesh is still firm,suitable to cook for dessert.Can add some red dates if you like

WHITE FUNGUS ,GINGKO NUT AND PAPAYA

Ingredients;
1 small ripe papaya (peel and cut into cub
1 big pcs white fungus (soaked overnite in water)
some cooked gingko nut
Some rock sugar /sugar
2 litres water
A few pandan leaves.

Method;
Soaked the white fungus overnite ,drain  and wash,cut  and tear into small pieces.Put into a pot of water with pandan leaves,bring to a boil and simmer for an hour or still the white fungus is soft enough,add in the cooked gingko nut,sugar and cut cube papaya to boil for 10 min or until the papaya just soft,don't overcook it. If not enough water,add in more.serve hot or cold.chill in the fridgre
Note; soaked the white fungus ovenite,to shorten the cooking time and remember to make sure the white fungus is soft enough before adding in the sugar or else add too early it may take a long time to cook till soft. Don't over cook the papaya,cook just a nice soft texture.

RED BEAN SOUP WITH TANG YUAN

Red bean  soup with green tea tang yuan really a match. First time I cooked this red bean soup,my husband and son give a like . Cook the red bean soup first,while waiting make the glutinous rice ball.
and boil it till cook and when the red bean is soft and cook add in the glutinous rice ball,bring to a boil for a minutes,off heat.Can be serve hot or cold.

RED BEAN SOUP WITH TANG YUAN

Ingredients; for the red bean soup
250g red bean
1 1/2 litre water or more
some sugar to taste.

Method;
wash the red bean,drain.Put the red bean and water in a pot and bring to a boil,bring the heat to medium low and boil till the red bean is soft,it depend on how watery you want  or the softeness your
bean is.Add more water and cook till you get the red bean texture to your liking.Then add in some sugar to taste for the sweetness.once the sugar is dissolve off the heat.Remember to add the sugar when the red bean is soft and cook.(if you add the sugar and red bean together to cook,it will take longer for the bean to cook)

TANG YUAN OR GLUTINOUS RICE BALL

Ingredients;
195g glutinous rice flour
95g hot boiling water
100g water or less
2 tbsp green tea powder
1 tsp castor sugar
1 1/2 litre of water for boiling the tang yuan/glutinous rice ball
Method;
In a pot, put in the glutinous rice flour, green tea powder,add in the hot boiling water and use a spoon to stir well combine,slowly add in the cold water ,use your hand to knead well combined to get a non sticky and soft dough.Divide all dough into small ball and use both hand to roll into a round ball.
Bring a pot of water ,bring to a boil,add in glutinous rice balls.cook over low heat until they float up.
Remove the glutinous rice ball and filter.add in to the cooked red bean soup and cook for at min.
Off heat.this dessert can be served hot or cold.( sieve the green tea powder and the glutinous rice flour )

BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT

Black sticky rice is a rice pudding serve with coconut cream and caramelised coconut.Can be eaten cold or hot and serve in bowl serving bowl.

BLACK STICKY RICE PUDDING WITH CARAMELISED COCONUT
source;sbs thai food

Ingredients;
2 cup black sticky rice,soaked overnite
1.25 litres water
440g sugar

sweet coconut cream;
250ml thick coconut milk
2 tsp rice flour
1/2 tsp salt
pinch of sugar

caramelised coconut
2 cup freshly grated coconut
200g (1 cup) palm sugar (gula melaka)

Intstruction;
rinse the rice and place in a pot with water,bring to a boil over medium low heat and cook until the grain are soft and split and most of the water has been absorbed.add the sugar and continue cooking till the sugar dissolved.

Meanwhile make the sweet coconut cream,combine the ingredients in a saucepan and gently bring to
the boil.Then remove from the heat. The rice flour should be thickened the cream

To make the caramelised coconut;
Put the grated coconut,palm sugar in a saucepan with little water and stir constanly over med low heat until thickened and moist.

Spoon the black sticky rice into serving bowl and top with coconut cream and caramelsed coconut.
Note;I add some leaves to cook with the black sticky rice and I less the sugar.

MATCHA AGAR AGAR JELLY

The agar agar jelly just nice for this terribly hot weather. I use matcha green tea powder plus some peppermint  essence and chilled it in the fridgre. The agar aga jelly taste cooling
.
MATCHA AGAR AGAR JELLY

Ingredients;
25 g agar agar strip
2 tsp green tea powder
1.2 litre of water
250-300g sugar  ( adjust the sweetness to your liking)
pinch of green colouring
1-2 tsp peppermint essence.

Method;
1.In a big pot add in the water,agar agar strip and green tea powder,bring to  boil till the agar agar dissolved.
2.Add in the sugar and lower heat ,boil till the sugar is dissolved .off the heat and pour into the jelly
mould and let is set and cool it first before putting into the refrigerator to chilled.

MANGO ROSETTE TART

I love this mango tart .This is the mangoes season,every fruits stall sold all kind of mangoes. I search
the recipes from internet,so many .At last I found one that the cream filling does not need whipping
cream.This cream filling taste very good and not too sweet.My mangoes is bit over ripe. Use one that just got ripe in time,easily to handle.Recipes from blog.beanilla

MANGO ROSETTE TART

Ingredients;
2 1/2 cup all purpose flour
1 tsp castor sugar
 1 tsp salt
1 cup unsalted cold butter,cut into 1/2 inch ( use 1 1/2 cup butter)
1/4 to 1/2 cup ice water (use fresh milk)
 1 egg small (optional)

Direction;
Make the tart shell
1.Pulse flour,sugar and salt in a food processor to combine. Add butter and processor until mixture resembles coarse meal (about 10 second with machine running,slowly add ice water and process to a
soft dough.wrap the dough and chill in the fridgre for an hour (or up to 2 day in fridge).
2.preheat oven to 180c on a lightly floured surface.roll out each disk of dough to 1/4 inches thickness.
cut out 12 circles using a 4'inch round cutter.grease the tart pan,fit each cicle into 2 1/2 inch tartlet pan.trim overhang. Refrierate shell for at leat 30 min. ( i straight away into the preheat oven)
3.Bake for 15 to 20 minutes,or bake till golden brown.let tart shell cool on the sheet.

Ingredients;cream filling
 12 oz whole milk ( fresh milk)
3 oz sugar ( I use 2 oz )
10 oz cornstarch
1 1/2 oz egg ( 1 whole big egg)
1oz.egg yolk ( 2 big egg yolk)
1/2 oz salted butter
1/4 tsp salt
1 tsp vanilla essence
2 ripes mangoes sliced (  a few mango )

Direction;
1.In a medium size pan,bring milk,half of the sugar to a simmer over medium heat.
2.whisk together the egg,egg yolk,sugar,salt ,vanilla essence and cornstarch in a small bowl.
3.whisk a small amount of the hot milk mixture into the egg mixture,continue until all the hot milk incorporated. Return the tempered mixture to the saucepan.
4.bring custard to a low boil and cook at the boil for 2 minutes,stirring constanly with a whisk.
5.turn heat off and whisk in butter,strain through a fine mesh strainer int a bowl.
6.let cool slightly and cover the surface of the custard with plastic wrap ,chill in the fridge,
7.spoon 1/2 tbsp filling into the cool bake tart shell,don't over fill,arrange the sliced mango layer by layer into the shape of the rose.

JAGUNG PUDDING

Jagung pudding,another sweet dessert.,the recipes is from my brother,one of his malay customer gives him the recipes pass by word.simple recipes.cut  a pieces of the pudding in a bowl add in fresh milk and use a spoon to scoop the pudding with some fresh milk eaten togethe, another way to eat  the pudding.

JAGUNG PUDDING

Ingrdients;
 1 tin sweet corn
1 tin evaporated milk
240g sugar
2 cup custard powder
1/4 tsp salt

Method;
in a medium size pot,open the tin of sweet corn,evaporated milk pour into the pot,add in the sugar,
,salt and custard powder,use a hand whisk to whisk until well combined.Put the pot on the gas stove,
using medium low then to low kept stirring till the batter is cook and thicken be careful not to burnt the bottom pan.,pour onto a cake pan,level it smooth,once it cool,chill in the fridgre.ready to serve.

APPLE ROSE TART

There are lot of apple rose tart recipe on internet,I found this blog after baking the rose apple look pinkish and beautiful and use the recipes from blog Time to cook. The first picture is the uncooked tart.It took me the whole morning to make this 12 apple rose tart.

APPLE ROSE TART
source;time to cook

Sweet crust pastry dough
250g plain flour
125g unsalted butter,chilled and diced
75g sugar (I use 40g)
1 egg beaten
1/2 lemon grated zest only

step instruction;
1.blitz the first 4 ingredients in a food processor until mixture resembles breadcrumbs
2.pour in the beaten eg in stages. This important,add about a tbsp at a time and give the flour time to absorb the liquid.The mixture will come comes together when sufficient liquid has been added.
3.when the mixture has come together,flip it out of the proessor and knead once or twice into a ball.cover and chilled for at least 30 minutes.

APPLE FILLING

Deep red apple 8 ( I use 9 medium size apple)
1 liter apple juice ( I use 500ml apple juice)
500 g sugar ( I use 250 g sugar)
1 lemon juice

Stir sugar and apple juice together in  a large,(I use medium size)Pan,until the sugar is fully dissolved.Cup apple in half vertically,remove the core and cut into thin  slices.,squeeze the lemon juice to the slice apple,gently mix well.Put in the slice into the apple syrup and simmer for 5 minutes or until cook.You need the apple to be soft enough so that you can roll them,but not too soft as to fall apart.Depending on how thickly you sliced the apple after a few minutes,you;ll find that the colour  from the skin leeches into the syrup and turn the flesh of the apple to  a wonderful dusky pink.lift the apple slice from the syrup with a slotted spoon and allow to drain/cool in sieve.( I put the apple slice into the apple syrup into 3 to 4 batches  (,I blend 4 apple and the unwanted small slice of  the apples  using 200ml water to blend together and strain to get 500ml apple juice)

Apple custard filling;
3 apples of your choice
100g sugar ( i use less sugar)
120ml thick double cream
1 tbsp lemon juice
1/2 rind lemon,large egg,2 large egg yolk
1-2 tbsp cornflour

mix the sugar,cream,egg yolk,lemon rind and juice.peel core and grated the apples finely over a sieve to drai n off excess  juice.stir into the egg/cream mixture mixture.Put cornflour into a cup and add some of the apple custard mix to it.stir until fully combined,stir cornflour mix into the main ingrdients.

TO ASSEMBLE;
Heat oven to 200c.Roll out the pastry thinly 3 mm.line the holes of the cupcake tin with pastry by whatever method you prefer.spoon in filling 1-2 per hole.I use hand to wrap,taking the cook apple slice pieces by pieces to wrap into the shape of rose and gently drop the wrap rose into each cup cook for 10 minutes,turn oven to 180c then cooked for another 10 mniutes or until pastry is cook and brown.( using 2 sheet of clean plastic sheet to roll the pastry tart)

While the tart are cooking,simmer the apple juice/sugar mixture over a medium high heat until the thicken to syrup.remove tart from oven,set aside to cool,brush tart with the sugar.

ROSE SHAPE ANGKU KUIH

It has a sweet chewy texture that wrap with filling in the shapes of a rose angku kuih.Shape the dough
pastry into a round ball wrap with filling and sealed it. Use a clip,the picture above to clip into a rose.

ROSE SHAPE ANGKU KUIH

Ingredients; A
250g glutinous rice flour
30g castor sugar
75ml cooking oil
100-150ml water
some red food colouring
some banana leaves,wash and wipe dry

Ingredients; B
50g rice flour
125 ml water

Filling; Cook the filling first
300g fresh grated coconut
4 blades of pandan leaves,tear to pieces
150g shave gula melaka/palm sugar
50g sugar
200 ml water
150g toasted ground peanut

Method;
1.Mix ingredients b together in a small pot,use low heat to cook,stir constanly till thicken ,set aside.
2.In a mixing bowl,put in glutinous rice flour,sugar together and add in the cook ingredients b batter and knead well mix,by slowly add the water (use 100ml first) and add in 75ml oil to the batter mixture and knead to a thick sticky dough.Grease your hand with oil,take a lump of the dough and see if it can roll into the ball.If you can roll into a smooth round ball,it ok. if not,add water  spoon by spoon until you can form into a smooth ball. You have to greased your hand with oil every time to make a ball .Take a smooth roll ball dough,flatten it and take the filling ,wrap and sealed,Put into a greased banana leaf,use the clip to clip into a rose shape.
3.Heat a steamer,when water is boiling,lower heat to low medium  and put the rose angku to steam for 2 minutes or until cook, Don;t use high or medium to cook,or else your angku will turn out flat.

To cook the filling;
 put sugar,water,pandan leaves into a pan and bring to a boil until the sugar is dissolved.add in the grated coconut and stir fry until dry.add in the ground peanut and stir until well mixed.dish up and set aside to cool.take a big tbspful of filling and shape into a ball .ready to use.
(note.divide the dough  12 portion and the 12 portion of filling)

WATERMELON JELLY

How nice to have some watermelon to eat on this hot weather.hubby bought a big watermelon around 10 kg. I use some to make this watermelon jelly and reserve some to cut into small cube for the topping. Is was a bright red and a colourful jelly .

WATERMELON JELLY

Ingredients;
12 g agar powder
150 g sugar
950 ml watermelon juice

Method;
cut the water melon and use a blender  to blender into juice to get 950ml watermelon juice.Strained the water melon juice .In a bowl,put in the agar agar powder and sugar ,mix both together.Heat a pot,pour in the watermelon juice add in the mixed agar agar powder sugar mixture using medium low heat to boil ,use handwhisk to whisk till the agar powder and sugar is dissolved ,bring to a boil .off the heat.Pour into a jelly mould 3/4 full and topped some small cube of watermelon.let it cool before
put into the fridge to chilled.

MANGO MOCHI

very nice mochi wrapped with mango ,all my family loves it.Second times making this mochi since this is the mangoes season ,quite cheap,a kilo cost rm $3.50.the stall owner sold me for $3.00 a kilogram. Use just nice ripe mangoes. My younger sister told me this mochi recipes from youtube,tinrry.I use grated white coconut to coat the mochi taste muh nicer .Wow,It soft and chewy

MANGO MOCHI

Ingredients;
make about 10-12

120g glutinous rice flour
100g fresh milk ( I use plain water)
50g icing sugar ( I use 30g )
30g cornflour
1 tbsp /15g melted butter
100g coconut milk ( I used fresh thick coconut milk)
1 big mango cut into 1cm cube or bigger to your liking
some fresh grated white coconut for coating

Method;
In a big bowl add all the ingredients  with a handwhisk and whisk till no lumps. preheater a steamer and pour on to a shallow dish and steam the batter till cooked,lift out and use a chop stickes to knead into dough,when it was not to hot,use your hand ( wear a plastic glove on both hand and the dough won't stick to your hand) to knead to a smooth dough , took  a lump,roll into a ball flatten put in a cube of mango and sealed it and rolled and coat with  fresh grated coconut

COCONUT JELLY

My sister in law gave me some young coconut.we cut open a few to drinks the coconut water in this hot climate. And remain a few I decided to make into jelly and chilled in the fridge.very cooling to eat in this hot climate.

COCONUT JELLY

Ingredients;
12 g of agar powder
250g sugar
800ml coconut water
scrape of the young coconut flesh

Method;
In a big pot,put in the coconut water,sugar and agar agar powder,place pot on medium heat,stir freguenty to avoid agar agar from thickening at the bottom until everything has dissolved.when mixture boil,of the heat,pour into agar agar mould 1/2 full,top with a few scrape of coconut flesh and add in some boiled agar till full, allow to cool for 10 minutess.then place in the fridges to set.

HOMEMADE CENDOL

Cendol is a traditional dessert in Asia country made with starch noodles look alike.Put in a bowl,or cup,add in coconut milk,gula melaka and shaved ice. How nice to have a bowl of shaved ice cendol in our hot weather.

Ingredients;
100g green pea starch/hoon kwe(sold in a tube)
100g potato starch
12pcs pandan,cut into small strips
1/2 tsp alkaline water
1,200ml water
1/2 tsp salt
a drop of green colouring (optional)

Gula melaka syrup;
300g gula melaka chopped,100g sugar and cooked with 150ml water, into syrup,set aside.

To serve;
500ml,thick coconut milk mixed with 1 tsp salt stir well mixed,put into a bowl,set aside.
some shaved ice

Method;
1.put pandan leaves and water into blender and blend till fine.strain out pandan juice,add in alakaline water,salt and mix well.
2.put green peas starch,potato starch into a mixing bowl,pour in pandan juice and mix well.strain into a pot.
3.stir and cook the mixture till boiling in medium heat,switch to the lowest heat,continue to stir and cook till translusant and glossy.
4.get ready 1/2 pot icy cold water with ice cubes inside,put the steamer with small holes on top of the pot,pour cooked cendol mixture into the steamer.
5.Fold and place a hand tower inside a zip lock plastic bag,slip your hand inside the plastic bag and place on top of the hand towel. press the cendol mixture into the icy cold water to form cendol strips.
6.leave the cendol in the ice water for 15 minutes to harden.strain and ready to be served.
TO serve; scoop some cendol into a serving bowl,add coconut milk,gula melaka syrup and someshaved ice.
  

PENGAT PISANG WITH SAGO

Pengat is a soupy dessert cooked with gula melaka and coconut milk and fresh banana to cook till soft.I love to eat this pengat chilled in the fridge.I have a few banana plant.One of the tree have the ripe banana which can be cooked.My malay neighbour told me,this banana called pisang susu or pisang lilin.

PENGAT PISANG WITH SAGO

Ingredients;A
20g sago
1litre water
6 pisang susu/pisang raja (or any other cooking banana,peeled and sliced 1cm thick)
1pcs gula melaka ,chopped
75-100gm sugar to taste
3 pcs pandan leaves,knotted

Ingredients;B
400ml thick santan mixed with 1/2 tsp salt.

Method;
1.Put water into a pot and bring to a boil.Add sago,stir and cook till transparent.
2.Add A,stir well and cook with medium low heat till banana are soft and gula melaka has dissolved.
3.Add in ingredients B,stir and bring to a boil.off heat,serve hot as a snack or dessert.