)
Ingredients :
- 200g ghee (minyak sapi)
- 200g castor sugar
- A pinch of salt
- 1 teaspoon of soda bicarbonate
- 350g flour (sifted)
- Cherry for topping decoration
Directions :
- With a wooden spatula, mix together ghee and sugar until creamy, add in the salt and mix again.
- Add in the flour bit by bit until you get a soft and not sticking.
- Roll the mixture approximately 1cm thick and cut the with a cookies cutter. If you don't have cookies cutter you can just cut the the dough into small even cubes.
- Decorate the topping with cherry.
- Place the cookies on a greased pan, and bake in the oven at 170'C for about 15 minutes.
- Once the cookies are cooked, place it on a rack to let it cool before removing it into an air tight container.
Ingredients :
Chocolate Layer :
Chocolate Layer :
- 7 gms agar agar powder
- 1 3/4 cups water
- 1/3 cup sugar
- 3/4 cup milo
Milk Layer :
- 8gms agar agar strands
- 1 1/2 cups water
- 1/2 cup sugar
- 1 cup evaporated milk
Directions :
To prepare chocolate layer :
To prepare chocolate layer :
- Cook agar agar in water till dissolved.
- Add sugar and milo, stir well to dissolve sugar, strain.
- Spoon mixture into a 20×20cm square pan or any desired jelly mould.
- Allow to set, then lightly scratch surface with fork.
To prepare milk layer :
- Cook agar agar in water until dissolved.
- Add sugar and stir well until dissolved, strain.
- Stir in full cream evaporated milk and essence.
- Carefully spoon milk layer over chocolate.
- Chill until set.
Ingredients :
- 1 x 13g packet agar agar powder
- 200g sugar
- 60 ml thick coconut milk
- 875 ml water
- 2 egg yolks
- a pinch of salt
- 1 tsp pandan paste or juice of 5 or 6 pandan leaves
- 1/2 tsp green colouring
Directions :
- Bring agar agar powder, sugar and water to a boil. Stir constantly to prevent agar agar powder from sticking to bottom of pan.
- Beat egg yolks lightly with a pinch of salt. Add coconut milk, pandan juice and green colouring and stir till combined. Pour mixture into boiling agar agar. Stir well and turn off heat. Cover mixture for a while before pouring into rinsed mould to set.
- When agar agar has set, chill in the fridge before cutting into serving pieces.
Ingredients :
- 25 gms jelly
- 600 ml water
- 3 tablespoons castard flour
- 125 ml milk
- 250 ml santan
- 240 gms sugar
- 1 egg
- Pandan flavour coloring
- Strawberry flavour coloring
- 240 gms nescafe
Directions :
- Boil jelly and sugar with water till dissolve.
- Add in castard flour and milk. Then add in santan and egg too. Mix evenly.
- Divide into 3 bowls. Add in nescaffee, strawberry and pandan flavour into each bowl. Then slowly pour each bowl into a tray for cooling. Ready to serve.
