Jelly

Dear readers,
This is konyaku jelly. I follow the instruction from the packet and add in strawberry emulco and basil seeds. I soak the basil seeds for 2 hours before cook.

Below is about the basil seeds. I get it from here.
Recently, there has been much research into the health benefits conferred by the essential oils found in basil. Scientific studies have established that compounds in basil oil have potent antioxidant, anti-cancer, antiviral, and anti-microbial properties. In addition, basil has been shown to decrease the occurrence of platelet aggregation and experimental thrombus in mice.It is traditionally used for supplementary treatment of stress, asthma and diabetes in India.In Siddha medicine, it is used for treating pimples on the face, but noted that intake of the seeds in large quantities is harmful for the brain[citation needed].

Custard pudding with corn

Dear all,
this custard pudding which I followed exactly from this page. Its bit sticky. I think must reduce water a bit or add flour 1/4 cup. I add in 2 tbsp margarine for the shining.




Ingredients:
1 cup custard flour
3 1/2 cup water
3/4 cup fresh milk
3/4 condensed milk
3/4 cup sugar
1 canned sweet corn
2 tbsp margarine

Method:
1) Dissolve the custard powder in water.
2) Add in the milk and sugar.
3) Cook the mixture over a low heat, stirring continuously until it thickens.
4) Add butter and sweet corn. Keep stirring until well mixed.
5) Pour into a large mould or small, individual moulds and set aside to cool completely.

Chocolate Pudding

Ingredients:

10gm agar-agar powder
1 cup sugar
4 1/4 cup water
1 tsp vanilla flavour
3 tbsp butter / marjerin
1/2 cup cocoa powder
1/2 cup milk powder
4 tbsp corn flour


Method:
1) Mix the cornflour with 1/4 cup water. Mix the cocoa powder with some hot water.
2) Mix the agar-agar powder with sugar. Add in the water and bring to boil. If want can add the pandan leaf or add in 1 tsp vanilla or pandan flavour.
3) After the sugar dissolve, pour in the chocolate milk. Bring to boil.Add in cocoa and hot water mix. Bring to boil.
4) Slow down the fire, add in the corn flour mix. Be carefull as this time the mixture will turn thick. Stir.
5) Add in 2 tbsp butter or marjerin to give shinning to this pudding. Stir once and turn off the fire.
6) Pour into moulds.

Marble Bread Pudding

For recipe, pls click here.

Soya Peach Agar agar

Ingredients:
1 Liter soya
10gm agar-agar powder
8pcs Canned Peach

Method:
1) Mix sugar and agar-agar powder into the soya.
2) Bring to a boil. Switch off the flame and add the chopped peach.
3) Pour into moulds. Leave aside to set. Chill well before serving.

Red Bean Pudding

Ingredients:
1 canned red bean
10gm agar-agar powder
3/4 cup sugar
750ml water
1 canned evaporated milk

Method:
1) In a bowl mix agar-agar powder and sugar.
2) In a medium pot add water and bring it to boil.
3) When boiling add the sugar and agar-agar mixture. Whisk until dissolve.
4) Add milk and red bean. Whisk to blend.
5) Pour into jelly mould.

Lychee Jelly

Ingredients:
1 canned lychee in syrup
1 box konyaku jelly powder with lychee flavour
500ml water

Method:
1) Mix agar-agar powder into the lychee juice and water.
2) Bring to a boil. Switch off the flame and add in the lychee.
3) Pour into small moulds. Leave aside to set. Chill well before serving.

Marble Bread Pudding

Ingredients:

4 pcs bread (I used Gardenia)

1 cup eveporated milk (Ideal)

10gm agar-agar powder (I used yellow colored jelly powder)

1 cup sugar

2 tbsp margarine

3 1/2 cup water

2 tbsp cocoa powder (mix with hot water)

Pandan leaf



Method:

1) Combine 3 cups of water, agar-agar powder, sugar and pandan leaf in a saucepan. Stir over medium heat until sugar and agar-agar powder are completely dissolved.

2) Blend bread pcs with evaporated milk and 1/2 cup of water.

3) Add the bread mixture to the jelly mixture. Keep stirring until well combined. Add margarine. Keep stirring. Discard the pandan leave.

4) Divide jelly mixture into two portions. Leave one portion plain; add the cocoa mixture to the other portion.

5) Put a ladleful of the plain jelly mixture into the mould, add in a ladleful of the cocoa jelly mixture and alternate until both portions are used up.

6) Leave to set at room temperature, then refrigerate and chill well. Cut into ­serving pieces.

Triffle

Ingredients :

1 whole swiss roll

1 canned cocktail fruits

10gm agar-agar powder

3/4 tin evaporated milk (Ideal)

3/4 tin water

7 tbsp sugar

4 tbsp custard powder

Pandan Leaves

Method:
(1) Cut the swiss roll and arrange in a mould. wet the swiss roll with the cocktail's water. Its to make the cake heavy and it won't float when pour the pudding. Keep aside.

(2) Combine agar-agar powder, sugar, water and pandan leaf in a saucepan and bring to a boil.

(3) Add in evaporated milk. Let it boil.

(4) Mix custard powder with 1/2 cup water. Slow down the heat. Add custard mixture into the agar-agar mixture.

(5) Remove from heat, take out the pandan leave and add in cocktail fruits. Stir well to cool slightly. Pour on swiss roll.

(6) Leave aside to set then set them completely (until firm) in the freezer.

Puding belang

Ingredients :
10 gm agar-agar powder
200gm sugar
2 1/2 cup air
1 tin evaproted milk (Ideal)
3 tbsp butter
3 tbsp corn flour
1 tbsp chocolate powder (Mix with hot water)
Yellow colour

Method :

1. Cook jelly powder with 2 cups of water until dissolve.
2. Add in evaporated milk. Bring to boil.
3. In a separate bowl, mix corn flour with 1/2 cup of water. Slow down the heat and pour corn flour mixer inside the jelly mix. Keep stiring.
4. Add in butter. Bring to boil.
5. Separate the mixer for 2.
6. One portion mix with koko powder, another with yellow colour.
7. Pour the mixers alternatively. Do until the mixers finish. Keep aside to cool.