Bubur Cha-cha

Ingredients:
80gm dried cha-cha
1/2 tin evaporated milk
400gm sweet potato (cut into cubes)
1/2 cup sagu
Sugar
Pinch of salt
Pandan Leaf


Method:
1) Boil the sweet potato and sagu separately until soft.
2) Now wash the sago pearls in running water. Boil the pearls with pandan leave
until its turn transparent colour.
3) Than pour the milk,salt,the softened sweet potato and cha-cha.
Let it boil once and add in the sugar.Stir a while.
4) Done.

Remarks: The original recipe add in the coconut milk.I just change it to evaporated milk because of cholestrol problem :)

Marble Bread Pudding

For recipe, pls click here.

Kesari

This is simple Indian Cuisine. Its easy to prepare and very tasty.Those days our moms prepare this sweet in traditional ways. Now 'ready made' Kesari Powder is available in the market and its easy to use.I used the Alagappas Kesari Mix to prepare this. I used 4 cups of water, a handfull roasted cashew nuts and 3 tablespoon ghee.

Orange Carrot Cake

Ingredients:
125gm butter
3/4 cup sugar
1 1/2 cup self rising flour
2 eggs
1/2 cup fresh milk
1 cup grated carrot (coat with 2 tbsp flour)
1 1/2 tbsp grated orange rind

Method:

1) Grease sides and line the base round cake tin with greaseproof paper.Preheat oven.
2) In a mixing bowl, cream butter, sugar and orange rind until light and creamy.
3) Beat in eggs one at a time.
4) Sift in flour mixture, half-portion and follow by the milk.Than add in the
balance flour.Finally add the carrot and mix well.
5) Mix well until well combined. Turn mixture out into prepared tin and level the
surface with a spatula.
6) Bake in preheated oven for 50–60 minutes or until a wooden skewer inserted into
the centre of the cake comes out clean.
7) Leave the cake to cool for 5–10 minutes before turning out onto a wire rack to
cool completely.

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.