Ingredients :
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1/2 cup butter or margarine -- softened
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla
- 3 cups quick-cooking or old-fashioned oats
- 1 cup all-purpose flour
- 2/3 cup raisins
Directions :
- Heat oven to 375º.
- Mix all ingredients except the flour, oats and raisins by hand in a large bowl.
- When well mixed, stir in raisins, flour and oats.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 9 to 11 minutes or until light brown.
Ingredients :
- 300 grammes glutinous rice flour
- Water
- 1 bar of dark chocolate
Syrup :
- 1 piece gula melaka
- 5 pieces pandan leaves (knotted)
- 500 ml water
Directions :
- Gently rub a little bit of water gradually into the glutinous rice flour till it forms a dough. Take care not to add too much water as the dough will appear runny.
- Cut dark chocolate into small pieces about the size of green peas.
- Take a dough the size of a large marble and roll it into a ball. Gently press the center till it forms a small well. Place a piece of dark chocolate into the center and fold the edges of the dough over it. Roll it on your palms till it forms a ball. Continue with the rest till all completed.
- To prepare syrup, melt the gula melaka in the boiling water with pandan leaves.
- To cook the glutinous rice balls, cook the balls in rapid boiling water. The balls are cooked once it floats to the surface. Remove quickly and place them into a bowl of iced water.
- To serve, scoop desired number of balls into a serving bowl and pour syrup over it.
Ingredients :
- 200 grammes of tenderloin pork (sliced thinly)
- 1/2 piece of szechuan vegetable (julienned and washed thoroughly)
- 4 cloves garlic (chopped)
- 1 tablespoon cooking oil (preferably palm oil)
- 50 ml of warm water
Seasoning :
- 2 teaspoons dark soya sauce
- Sprinkle of sugar (optional)
Directions :
- Heat oil in wok and add chopped garlic. Stir for 5 to 10 seconds. Add pork and preserved szechuan vegetables and stir-fry for 1 minute.
- Add dark soya sauce and water and cook until pork is thorougly cooked and sauce has reduced. Sprinkle some sugar if you find it too salty.
Ingredients:
- 150g rice flour
- 50g green bean flour
- 280ml coconut milk
- ¼ tsp alkaline water
- ¼ tsp salt
- 150g palm sugar or brown sugar
- 100g superfine sugar
- 336ml water
- 2 pandan leaves
Direction:
- In a pot, boil the following palm sugar, sugar, 336ml water and 2 pandan leaves till everything dissolves.
- In a mixing bowl, combine the rice flout, green bean flour, salt, coconut milk and alkaline water.
- Mix well till everything is incorporated.
- Add in the cooled sugar syrup into the flout batch.
- Stir well to form a liquidy batter.
- Pout the batter into hot ramkins and steam in steamer for about 15 mins or till set.
- Serve with grated coconut.
