Archive for the ‘Desserts’ Category

Hopjes Pudding with Custard

February 14th, 2010

INGREDIENTS:
200 g granulated sugar
1 litre water
100 ml sweet condensed milk
10 g coffee powder
1 package colourless gelatine powder
A pinch of salt
For the sauce:
100 ml sweet condensed milk
300 ml water
2 egg yolks, 40 g

Directions:
1. Heat 100 g sugar until dissolved and caramelized. Add water, sweet condensed milk, coffee powder, gelatine powder, salt and remaining sugar. Let come to the boil over lower flame whilst stirring until sugar is dissolved. Take from flame.
2. Take a suitable pudding form, rinse with cold water and pour in mixture of step 1. chill in the refrigerator until set.
3. Mix sweet condensed milk, water and egg yolks. Let come to the boil over lower flame whilst stirring until thickened. Take from flame and serve with pudding.

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Puding susu leci lapis markisa (Lychee pudding with passionfruit layer)

February 14th, 2010

Mix I:
1.200 ml milk
1 1/2 sachet agar-agar powder
225 gram white sugar
150 gram white cooking chocolate, chopped in pieces
2 egg yolks, beaten

Mix II:
400 ml water
1/2 sachets agar-agar powder
25 gram sugar
100 ml passionfruit pulp
175 gram lychees cut in half
1 pkt basil seeds, soaked
Selasih

Directions:
Mix I:
1. Boil the milk, agar-agar and sugar, stir until boiling. Add the white chocolate. Stir until chocolate has melted.
2. Take a little of the mix and add the beaten egg yolks to it. Take off the heat. Pour this back into the mixture and stir until combined. Turn the heat on and stir until it boils again. Take off the heat
3. Pour into mould and leave to cool slightly.
4. Mix II: Boil water, agar-agar, passionfruit pulp and sugar and stir until it boils.
5. Pour a little over the cooled Mix 1, spread the lychee evenly with the selasih . Pour remaining mixture over the top and chill till set.

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Puding Tape Kelapa Muda

July 22nd, 2009

Ingredients:

Green layer:
1 Pkt Agar-agar  no colour
1.5 Glass coconut cream (santan )
200 Grams caster sugar
Green colouring
5 Egg whites
2 Cups of coconut meat

White Layer :

1 Pkt agar-agar no colour
3 Glasses of coconut cream (santan)
150 Grams caster sugar
2 Egg yolks
100 Grams green tape ketan. ( tape -rice wine with green colouring)

Directions:

  1. Cook the agar-agar with the santan ( coconut cream), sugar and green colouring until boiling.
  2. Add the coconut meat.
  3. Leave for one minute to simmer than take off the heat. Leave to cool.
  4. Beat the egg whites until firm than add the mixture above. Beat until well mixed. Pour into a mould.
  5. Leave until set
  6. Add all the ingredients for the white layer except the the egg yolks and tape ketan. Bring to boil than take off the heat.
  7. Beat the egg yolks than add to the mixture above.
  8. Beat on high speed so as not to separate the egg with the santan until well combined.
  9. Add 2 to 3 tablespoons of tape ketan on top of the green mixture than pour white mixture about 2 cm
  10. Keep layering in this method until all the mixture is finished.
  11. Leave to set.

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Tropical Delight Trifle

February 18th, 2009

Ingredients:

  • 50ml orange juice
  • 175 ml Golden Mango Cello
  • 16 sponge fingers
  • 3 egg yolks
  • 1/3 cup sugar
  • 1 cup whipping cream, whipped until stiff
  • 1 cup mascarpone cheese, softened
  • 1/3 cup icing sugar
  • Pulp of 4 passionfruit
  • 1 mango, peeled, stoned, and cubed
  • 1 banana, sliced
  • 1 orange, peeled and segmented
  • 3/4 cup of pineapple pieces, drained
  • 3 tablespoons dried toasted coconut flakes

     
     

Passionfruit Custard:

  1. Combine the egg yolks, sugar, and 90ml Golden Mango Cello in a heatproof bowl or the top of a double boiler. Set over simmering water, and whisk until it thickens. Set aside to cool, then fold in the whipped cream. In a mixing bowl, cream the mascarpone with the icing sugar and the remaining Golden Mango Cello. Fold together the custard, mascarpone mixture, and passion fruit pulp.
  2. Mix together the orange juice with 60 ml of the Golden Mango Cello.
  3. Dip half the sponge fingers into the liquid, and arrange them in the base of a large glass bowl. Pour a quarter of the passionfruit custard mixture over the sponge fingers, and arrange half of the fruit pieces on top. Pour on another quarter of the passion fruit custard. Repeat for next layer.
  4. Top with the rest of the whipped cream and sprinkle coconut over the top. Refrigerate for at least 1 hour and no more than 3 hours before serving. Serves 8.

 
 

 
 

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Kue Pisang

February 18th, 2009

Ingredients:
150 gram rice flour
100 gram sugar
700cc santan
½ tsp salt
1 daun pandan leaf
75 gram hunkwee flour (available from your local asian grocery store)
2 ripe bananas cut up into pieces
Banana leaf to wrap dough in or you could use plastic wrap

Directions:

  1. Mix the flour, sugar, santan, salt and pandan leaf.
  2. Cook on stove top until the mixture is thickened. Take of heat and cool a little.
  3. Add the hungkwee flour to the mixture little by little and mix evenly
  4. Take a piece of banana leaf and put two tablespoons of the mixture in the middle with a piece of banana. Wrap and secure with tooth pick.
  5. Steam little parcels for approximately 30 minutes until cooked.

 

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