Chendol Agar-Agar 椰糖煎蕊燕菜

This is something I don't make often which is extremely addictive. I am terribly addicted to the aroma, the sweet sensation and the exotic flavour of it. Never get enough of it..... haha.... That is why I don't make this often. I made this continuously in two days and ran out of palm sugar in the second day. So, have no choice that I have to use brown sugar which is not AS good as the palm sugar ones. However, still addicted to it ...... haha..... Please read on for more.

Note : Kindly email me directly if any quiestions. Many thanks

Ingredients :
(A) Bottom Layer
500ml water
145gm sugar
300ml thick coconut milk
10gm agar-agar powder
1/3 tspn salt
400-500gm chendol
* 1 cup readymade Azuki beans

(B) Top Layer
500ml water
160gm palm sugar/brown sugar (50%/50%)
300ml thick coconut milk
10gm agar-agar powder
1/3 tspn salt

Method :
(1) for ingredients (A), combine water, coconut milk, sugar, salt & agar-agar powder and bring it to boil or till sugar dissolved. Then switch to low heat and stir in the chendol. Let it simmer for 2 second.
(2) next, off the heat and transfer hat mixture to a 9x13" tray or 10x10" tray.
(3) finally, spread azuki bean all around the hot mixture and let it cool to set.
(4) now for ingredients (B), combine water, coconut milk, sugar, salt & agar-agar powder and bring it to boil or till sugar dissolved. Then off the heat.
(5) before transferring ingredients (B) into (A), make sure you use a folk to make some scratches on the surface of the bottom layer, so that the top layer can join well together.
(6) now, slowly pour the ingredients (B) to (A) and let it cool down till set.
(7) best to keep chill before serving.

Now, this is how it looks by using a 9x13" tray. Slightly thinner in layers but more classy and easy to slice.

And this is the first batch I made with palm sugar and in a smaller container which is thicker in layers, but extremely extremely yummy. Gosh, feel like I wanna to make this again. Salivating just by looking at it......... haha.... Enjoy guys ! And have a great week ahead.

Air Fryer Pandan Sponge Cake 气炸锅班兰海绵蛋糕

I am truly blessed with another successful baking with my air fryer. This round I am trying out the pandan sponge cake by using the straight method, without heating the oil or butter. The texture turns out really nice and fluffy. I am really confident with my air fryer and going to explore more recipes in future. Hope you guys as happy as I am, with your air fryer ! Please read on for more. For Air fryer with 3L fryer basket. (Khind Air Fryer ARF3000) Ingredients : (7" baking tray) (A) 50gm corn oil 60gm pandan juice 50gm all purpose flour 3 egg yolk (B) 3 egg white 1/8 tspn cream of tartar 50gm fine sugar a pinch of salt Method : (1) from ingredients (A), hand beat corn oil and egg yolk till creamy, then add in flour alternately with pandan juice in 3 batches till everything well cooperated. Set aside. (2) Ingredient (B), whisk egg white till foamy then add in cream of tartar and half of the sugar. Continue beating till thick & foamy. Add

Homemade Ginger Wine 自制姜酒

My 2nd attempt making ginger wine. After a 3 whole months of waiting, I am truly happy with the result. It turns out really strong and smell really good compare to the previous batch I made. Just harvested today. Can't wait to try it in my cooking soon .... ginger mee suah, ginger wine chicken, steamed fish, steamed chicken ...... and many more >o< Please read on for more. Couldn't find bentong ginger, so get the Thai bentong ginger instead. Not bad, at least better than the Chinese ginger. I ngredients : 1kg bentong ginger 750gm (3pkt) rock sugar 6L water 2pcs sweet wine biscuit 2pcs spicy wine biscuit Method : 1. wash ginger then blow dry under the sun, cut into small pcs. 2. bring rock sugar, ginger slices and water into boil, keep boiling for 30 minutes over medium heat. 3. then leave cool overnight. 4. crushed wine biscuit into powder form and set aside, then transfer half of the cooked ginger & water into a 10L glass jar. Add in wine

Hakka Steamed Braised Pork In Taro @ 芋头扣肉

This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. In older days, you may have to prepare this dish from A-Z but its much easier to prepare it now in this newer generation. And I have chosen to make them with store bought roasted pork instead. Some time ago, one of the group member gifted me this special five spice powder where she brought all the way back from Penang and this is the only packet left in my pantry. Its one of the famous product from Pok Oy Thong Medical Hall of Penang. Very very fragrant and its wonderful to work with this special hakka dish . So.... show time ! LOL.... It is best to slice the roast pork as well as the taro into same thickness which is about 1mm thick. This will certainly help in the arrangement later on. On the other hand, everything will be evenly cooked by then. Ingredients : 500gm taro, skinned & sliced 300-350gm roast pork, sliced 3 shallots, slice

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