Wooohooo cocktail time
600 gram chopped pineapple
1/2 cup of caster sugar
4 kaffir lime leaves, remove the middle stalk
500 ml santan (coconut milk)
140 ml vodka
Juice of one lime
Ice
Directions:
1. Blend pineapple and sugar in the blender till smooth. Add the kaffir lime leaves, coconut milk and vodka and blend till smooth
2. Blend with ice serve immediately in tall glass
Ingredients:
Beras Ketan (glutinous rice)
Pineapple, grated
Vanilla essence
Sugar
Desiccated coconut
Daun pandan (screw pine leaf) torn in small pieces
Pinch of salt
Preparation:
1. Cook the glutinous rice until cooked. (for instructions click here)
2. Combine the pineapple, daun pandan, sugar, coconut, vanilla and salt in a saucepan and cook until the sugar is dissolved
3. Add the cooked glutinous rice and mix well. Cool
4. Wrap in 4 X 4 cm plastic, approximately 1 tablespoon amounts.
Ingredients:
3 Egg yolks
200 gr butter
250 gr plain flour
1 Egg white
25 gr Castor sugar
Vanilla essence
Pineapple Jam
Preparation:
1. Beat Butter, castor sugar and vanilla
2. Add egg yolks one by one
3. Add flour
4. Shape into small ball
5. With the end of a wooden spoon make little wells in the middle of the balls and place on a grease biscuit tray
6. Fill the little wells with a little pineapple jam
7. Bake in a moderately hot oven 200° Celsius until golden brown
Note:
Cool and store in airtight containers
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