Try it and you'll know what I mean.
I took the recipe from Koleksi Resipi Diana.
Ingredients
(For the jelly)
1 box of jelly (any flavour you like)
(For the custard pudding)
4½ cups water
½ cup sugar
1 cup custard powder
1 cup evaporated milk
½ cup cocktail juice
(For decoration)
1 tin mixed cocktail
Method
(For the jelly)
1. Prepare jelly as per the instructions on the box.
2. Pour into containers & put them aside to harden.
1. In a saucepan over a small fire, mix custard powder, sugar & water.
2. Stir it slowly.
3. When it starts to boil, pour evaporated milk & cocktail juice.
4. Keep on stirring until the custard mixture is thick & shiny.
5. Remove from fire.
6. Pour the custard mixture into the awaiting jelly in the containers.
7. Cool them in the fridge.
8. Serve with the mixed cocktail.
Labels: dessert
Last Sunday was my daughter's Islamic birthday. We celebrated her birthday by giving decorated cookies to her madrasah classmates on Saturday and also to her mother-tongue classmates on Monday.
For her madrasah teachers
For her madrasah classmates & mother-tongue classmates.
Cookies iced, waiting to be packed individually.
Cookies all packed individually & ready to go in a box!
Decorated Cookies
Origin: Sweetlilly's Kitchen
Ingredients
250g butter
50g castor sugar
1 egg
1 egg yolk
300g plain flour
1 tablespoon corn flour
100g ground almond
1 teaspoon vanilla essence
Method
1. Cream butter & sugar till creamy.
2. Add in egg, egg yolk & vanilla essence.
3. Add in plain flour & ground almond.
4. Mix into a dough.
5. Roll out the dough with the thickness of 6mm & use a cookie cutter to cut out the cookies.
6. Lay onto a tray and bake at 150C for about 20 minutes.
7. When the cookies are cooled, you can decorate them with royal icing.
Royal Icing
Ingredients
1 egg white
200g icing sugar
1 teaspoon lemon juice
Method
1. Whisk egg white till soft peak.
2. Add in castor sugar & lemon juice & whisk again till stiff peak.
3. You can start decorating the cookies.
4. After decorating the cookies, put them back into the oven for about 10 minutes.
Labels: cookies
7:51 AM
I've tried both recipes but I found that the recipe from Dapur Tanpa Sempadan aka known as Mat Gebu is easier & faster to make.
MARSHMALLOWS
Origin : Mat Gebu
Ingredients
1/4 cup cornstarch*
1/3 cup icing sugar*(*combine together & sift)
21g halal gelatine
1/3 cup water
2/3 cup fine sugar
1/2 cup corn syrup/glucose syrup
a pinch of salt
1 teaspoon strawberry emulco (or whichever flavour that you prefer)
Method
1. Brush a bit of oil on the base & sides of the tin measuring 8" x 8" x 3".
2. Sprinkle the sifted cornstarch & icing sugar evenly.
3. Pour out the excess sifted cornstarch & icing sugar.
4. Put it aside for later use.
5. Combine gelatine with water.
6. Leave it aside for 5 minutes.
7. Add fine sugar & boil on a slow fire.
8. Mix it till the gelatine has dissolved completely.
9. Pour the gelatine mixture into a mixing bowl together with the corn syrup, strawberry emulco and a pinch of salt.
10. Blend using the mixer on high speed for 15 minutes.
11. Transfer to the prepared tin and spread evenly.
12. Let it harden for about 2 hours but don't put in the fridge!
13. Cut with a wet knife and cut to whatever shapes that you prefer.
14. Dust the cut marshmallow with the balance sifted cornstarch & icing sugar.
15. Keep it in a container.
120g confectioners' sugar for dusting
400g white sugar
15ml light corn syrup
295ml water, divided
25g unflavored gelatine
2 egg whites
5 ml vanilla extract
Method
1. Dust a 9" x 9" square dish generously with confectioners' sugar.
2. In a small saucepan over medium-high heat, stir together white sugar, corn syrup and 3/4 cup water.
3. Heat to 121 to 129 degrees C or until a small amount of syrup dropped into cold water forms a rigid ball.
4. While syrup is heating, place remaining water in a metal bowl and sprinkle gelatine over the surface.
5. Place bowl over simmering water until gelatine has dissolved completely.
6. Keep in a warm place until syrup has come to temperature.
7. Remove syrup from heat and whisk gelatin mixture into hot syrup.
8. Set aside.
9. In a separate bowl, whip egg whites to soft peaks.
10. Continue to beat, pouring syrup mixture into egg whites in a thin stream, until the egg whites are very stiff.
11. Stir in vanilla.
12. Spread evenly in the prepared pan and let it rest for 8 hours or overnight before cutting.
7:58 AM
Happy Birthday to Natasha Andrienna
My daughter helped with the sprinkles.
1:39 PM
9:02 PM