Jelly Tau Fu Hua (Tau Huay)/Beancurd

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1/3 packet of jelly strip
250 ml water
1 box sugarless Vita Soy Milk/fresh soy milk (1.4 litre)
6 pieces pandan leaves – tied into a knot

1) Add water, soy milk, jelly strip  and pandan leaves in a pot and boil till well dissolved, strain and cool in the fridge for 3-4 hours.

Gula Melaka Syrup
2 small blocks of gula melaka
800 ml water

1) Put gula melaka and water in a pot, boil till well dissolved and strain.

To Serve
Scoop some jelly tai fu hua in a serving bowl, drizzle with sone gula melaka syrup and serve hot or cold.

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Steamed Yam Kueh

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600 g yam
340 g rice flour
50 g tapioca flour
1.2 litres water (divide into 2 portions)

200 g chicken meat -boil till cooked and mince finely
80 g dried shrimps – soaked in water till soft, drain and chopped.
20 dried mushrooms (soaked till soft – drain and chopped)
6 cloves garlics – minced finely

Seasoning ingredients
1 tbsp chicken granules
1/2 tsp Five spice powder
1 tsp white pepper
1 tsp salt

6 tbsp oil

For Garnishing
100 g sliced shallots – fried till crispy
Sliced spting onions
Sliced red chilli

1) Skin yam, shred 300 g and the balance cut into small cube.
2) Mix rice flour with tapioca flour with 1 portion of the water, stir to mix well.
3) Heat oil in a non stick wok and saute garlics and dried shrimps till aromatic. Then add in mushrooms, chicken meat, shredded yam, cube yam. remaining portion of water, seasoning ingredients. Simmer till it boils, reduce heat.
4) Lastly, stir in flour solution from (2), stir to mix well.
5) Grease a 8 ” square tray and line it with a sheet of white plastic. Pour in the yam mixture and steam over high heat for 45 minutes or till cooked through.
6) Garnish with sliced spring onions, chilli and shallots, serve with chilli sauce.

Chilli Sauce
200 g fresh chilli (pounded)
50 g shallots (pounded)
3 tbsp tomato sauce
1 tbsp Thai chilli sauce
2 tbsp sugar
1 tbsp lime juice
1/2 tsp salt
200 ml water
3 tbsp oil

1) Heat wok with oil, saute pounded ingredients, over medium heat, keep on stir frying for 5 minutes till aromatic.
2) Add in remaining ingredients and stir till sauce thickens.

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Pengat Ubi Kayu

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600 g tender fresh tapioca
Gula Melaka syrup
3 Pandan leaves (screwpine leave)
70 gm Grated gula melaka
150 g rock sugar
200 ml water
200 ml coconut milk
a pinch of salt

1) Peel and cut into tapioca into strips or pieces or chunks
2) Boil tapioca with pandan leaves and salt till tender or cook through. Drain and set aside.
3) Boil gula melaka and rock sugar in 200 ml water, strain the mixture.
4) Cook tapioca and gula melaka syrup together over low heat and slowly stir in coconut milk, stir to mix well and cook till sauce thickened.
5) Serve hot or cold.

Fantasy Ice Kacang Jelly

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Ice Kacang Ingredients
1 small bowl cooked red kidney beans
1 small bowl cream corn
1 small bowl – cendol

Ingredients for Bottom Layer
(translucent jelly layer A)
31/2 tsps Jelly powder
130 g castor sugar
800 ml water
2 pieces pandan leaves –  knotted
(For translucent layer B)
1 bowl of shredded grass jelly
1) Place all the above ingredients into a pot, bring to a boil, stir till it comes to a rolling boil. Remove from heat, discard pandan leaves. Divide into 2 equal portions. Pour one portion into a 9 inches round mould. Arrange the ice kacang  ingredients in. Leave jelly to set, next pour in the second portion and arrange the grass jelly.  Leave it to set.

Upper Layer
(Ingredients for Evaporated Milk Layer)
2 1/2 tsps jelly powder
90 gm castor sugar
150 ml evaporated milk
300 ml water
2 pieces pandan leaves
1/4 tsp salt

2 tbsp shedded gula melaka

1) Place all ingredients in a pot. Stir as you bring it to a boil. Discard pandan leaves and divide into 2 equal portions. One portion add in gula melaka and cook over low heat till well combined.
2) Pour gula melaka portion over bottom layer, leave it to set and pour the milk portion over it and let it set completely and place in  refrigerator to chill before serving.


Soya Bean Curd Fruit Cocktail Pudding

Soya Bean Curd Fruit Cocktail Pudding

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4 tsp agar agar powder/ 1 packet jelly powder
1000 ml water
400 ml soya bean milk (milky) sugarless
150 g castor sugar
100 ml evaporated milk
1/2 tin mixed fruit cocktail

1) Boil agar agar powder and water, add in soya bean milk and sugar. Bring to a slow boil for 2 minutes.
2) Then add in evaporated milk, mix well.
3) Pour the mixture into small mould of your choice, put mixed fruit on top and syrup. Let it set and keep in refrigerator.
(let the agar agar slightly set before add in the mixed fruit and syrup)

Syrup Ingredients
2 tsp agar agar powder
500 ml cocktail syrup
1 tsp Gelatine powder
Few drops of yellow coloring

Boil all the ingredients.  Let it cool.

Mashmellow Pudding With Coconut

Masmellow Pudding

Ingredients A
4 eggs whites
50 g castor sugar

Ingredients B
1 tbsp gelatine powder
1 tbsp agar agar powder
90 g castor sugar
150 ml coconut milk
100 ml fresh milk
500 ml water
2 blades of pandan leaf (knotted)

A little drop each of the following colours : red, brown, yellow, green, orange

Ingredients C
100 g grated white coconut (Mixed with a dash of salt)

1) Cream Ingredients A till stiff peak. Set aside.
2) Boil Ingredients B and stir non-stop till mixture comes to a roaring boil on low heat. Discard pandan leaves. Stir in No. (1) a little at a time. Divide into 4-5 portions and colour each portions to your preferred colours and mix well.
3) Pour one coloured portion of No. (2) into a 7 inch round or square mould. Leave it to slightly set before ladling the next coloured portion. Repeat process to the end. Keep chilled.
4) Sliced set pudding and serve with grated coconut.

Crystal Mooncake aka Ang Ku Kueh

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Green Beans Fillings
150 g – Cooked Green Beans
80 g castor sugar
150 ml Coconut milk
100 ml fresh milk
2 tsp Agar Agar powder
10 g Instant Jelly powder or Gelatin powder

Crystal Skin
300 ml coconut milk
15 g 0Green Bean flour (Hoon Kwee)
4 tsp Agar agar powder
15 g Instant jelly or Gelatin Powder
700 ml water
200 g sugar

A few drops of red and green colour (Colouring of your choice)

Green Beans Filling
1) Blend all ingredients in a blender till smooth.
2) Pour mixture into a saucepan and bring to boil. Then pour into a tray (3 x 6 inch). When fillings is cool, cut into pieces and set aside,

Crystal Skin
1) Mix coconut milk with green bean flour and stir till well blended. Set aside.
2) Combine agar agar powder, instant jelly or gelatin, water and sugar. Bring to boil, stir in coconut milk mixture and bring to boil again, divide into 2 equal portion and add in green colour to onto one portion and red colour to the other portion.
3) Fill ang ko kueh moulds half full with crystal skin mixture.  When mixture is 1/2 set, add a piece of filling then fill moulds to the brim with crystal skin mixture. Place moulds in refrigerator.
4) Remove ang koo kueh from moulds when set.


Gnocchi Gado Gado

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For the Salad
1 packet potato chips
4 hard boiled eggs – sliced thinly
1/2 cabbage  – sliced thinly
A handful of Kang Kong – sliced roughly
1/2 cucumber – cut into 2 inch matchstick in lengthwise
2 handful of beansprouts
150 g Gnocchi – boiled in salted boiling water till it floats, drain and pat dry
1 small sweet potato – cut into matchstick
2 small tau kwa – cut into matchstick

Peanut Sauce
1 clove garlic
40 g Gula Melaka  (adjust sweetness according to taste)
120 g Crunchy peanut butter
3 fresh red chilli
1 stalk lemongrass – white part only
1/2 inch galangal
Salt to taste
50 ml – 80 ml water
Juice of 2 calamasi

1) Bring a pot with salt and oil to a boil, add in cabbage, scald for 1 minute, drain and set aside, in the same pot of boiling water, add in beansprout, kangkong , covered with lid and leave for 5 seconds, drain and set aside.
2) Heat sufficient oil in a wok till hot, fry tau kwa, sweet potato and Gnocci till golden, drain and set aside.
3) Place all vegetables, tau kwa, eggs and Gnocchi on a platter.
4) For the peanut sauce, blend everything until smooth, bring to a boil in a saucepan, adjust taste to your preference and the sauce should not be too runny or thick.
5) Squeeze 2 fresh lime juice evenly over the gado gado and sprinkle crushed potato chips over gado gado and serve.

Rainbow Mashmellow Pudding

Rainbow Mashmellow Pudding

Rainbow Mashmello Pudding 2

2 tbsp condensed milk
140 ml Ayam Brand Coconut milk
2  egg white
15 g agar agar powder
150 g castor sugar
500 ml diluted coconut milk (10 ml coconut milk mixed with 400 ml water)
Toasted Peanut – pounded coarsely
Colouring – red, yellow, green and brown
2 pieces pandan leaves

1) Bring 500 ml diluted coconut milk, agar agar powder and pandan leaves to boil.
2) Once boil, add in 40 g castor sugar from the 150 g  and 140 ml coconut milk, allow to boil and lastly add in the condensed milk. Stir to mix well, discard pandan leaves and strain, set aside.
3) In a mixing bowl, whisk egg whites with 110 g sugar till stiff and smooth, slowly use a hand whisk to beat into the mixture.
4) Divide into 4 portions and add in individual colour, mix well.
5) Pour into round or square tray, layer by layer and leave to set in the fridge.
6) Cut to your desired pattern and dust with chopped peanut on top.

Green Beans Coconut Milk Jelly

Green Beans Coconut Milk Jelly

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Green Beans layer A
50 g green beans
100 ml water
2 pieces pandan leaves- knotted

Green Beans Layer B
50 g castor sugar
2 tsps agar agar powder
125 ml water
1/2 tbsp corn flour

Coconut Milk Layer
2 tsps agar agar powder
60 g castor sugar
1/8 tsp salt
100 ml Ayam Brand Coconut Milk
250 ml water
2 pieces pandan leaves – knotted

1) Cook ingredients A till soft, discard pandan leaves, drain grean beans off excess water.
2) Add 100 ml water to the cooked beans and blend into a paste.
3) Cook Ingredients B and No. (2) till it reaches a boiling point. Divide mixture into 3-4 equal portions.
4) Cook coconut milk layer till it comes to a boil. Dsicard pandan leaves and divide mixture into 3-4 equal portions.
5) Prepare a mould, alternate in a layer of No. (3) set it, then pour in a portion of No. (4). Leave it to set before pouring in the next alternate layer. Put jelly into refrigerator to fully set. Serve chilled.