Very Soft *Banana Ogura Cake* - by Elaine Kwan

Very Soft *Banana Ogura Cake*
Ingredients:
5 egg yolks + 1 whole egg
60g corn oil
90 g banana (Mashed the banana)
1/4 tsp Salt
75g Cake flour

5 Egg whites
1/4 tsp Cream of tartar
80g Sugar
Method:
utensil :7" pan
1. Whisk egg yolks, 1 whole egg and corn oil until frothy and add banana, mix well. Sift in flour and salt , mix well set aside.
2. Using an electric mixer, whisk egg white, cream of tartar and castor sugar until stiff foam.
3. Mix 1/3 of meringue with yolk batter with a rubber spatula. Then pour in balance of meringue. Fold gently to mix well.
4. Pour batter into pan and tap pan lightly to remove air bubbles.
5. Steam bake for 10 minutes at 160°C and bake for another 55 minutes at lower temperature 150°C.*TEMPERATURE IS DEPENDS ON YOUR OVEN*

Magical Cream Cheese Frosting

Magical Cream Cheese Frosting

Prep time:  1 hour 15 mins

Cook time:  10 mins

Total time:  1 hour 25 mins

Serves: enough to ice (2) 9-inch diameter cakes, (1) 9 x 13-inch sheet cake, or 2 dozen cupcakes

 

A Magical take on the Cream Cheese Frosting we all know and love. A Hybrid of Magical Frosting and Traditional Cream Cheese Frosting, this Recipe offers a More Stable Icing or Filling for your Favorite Baked Goods.

Ingredients

• 1 cup granulated sugar
• ¼ cup all purpose flour
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 1½ cups milk (I used 1%)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ½ cup (1 stick) unsalted butter, softened
• 4 ounces cream cheese

Instructions

1. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
2. Gradually whisk in the milk, ensuring there are no lumps.
3. Place over medium heat and cook, stirring often, until thickened.
4. Pass the mixture through a fine mesh strainer, and into an airtight container.
5. Refrigerate for about an hour, or until completely cooled.
6. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on high speed.
7. Whip in the cream cheese, a tablespoon at a time.
8. Whip in the butter, a tablespoon at a time, until fluffy.
9. Transfer to an airtight container and chill until ready to use.

Notes

Recipe adapted from Mel's Kitchen Cafe

Marbled Chiffon Cake - by Munira Bamadhaj

Marbled Chiffon Cake
Ingredients:
4 Egg whites
1/4 tsp Cream of tartar
50g Castor sugar

4 Egg yolks
20g Castor sugar
40ml Vegetable oil
70ml Milk
1 tsp Vanilla extract
75g Cake flour
1 tbsp Cocoa powder
1/2 tsp Chocolate flavouring (optional)
Preheat oven to 160°C.
Whip egg whites till frothy, add cream of tartar and 50g castor sugar in 3 parts till stiff peaks.
In a separate bowl, beat eggs and remaining sugar. Add oil. Then add in vanilla extract and milk. Finally add in the flour and stir to combine.
Gently fold in the egg whites in 3 parts.
Set aside 1/3 or around 120g of batter and add to it 1 tbsp of sifted cocoa powder and flavoring if desired. Gently fold to combine.
Pour a thin layer of white batter into an ungreased 18cm chiffon pan. Then scoop the chocolate batter and drop them in 4 or 5 random spots around the pan. Lay another layer of white batter. The drop 4 or 5 spots of chocolate layer in between from the spot you placed the first layer. Repeat until all the batter is used up. Using a thin spatula, draw a figure 8 overlapping the next 8 and continue all around the pan.
Bake for 1 hour. Once done, remove from the oven, and invert the pan immediately. Leave to cool completely before unmoulding. I prefer to unmould by hand.

Salted Caramel Filled Cupcakes with Mascarpone Cream Caramel Frosting - by Munira Bamadhaj

Salted Caramel Filled Cupcakes with Mascarpone Cream Caramel Frosting

Recipe time!!!

Salted Caramel Cupcakes

Cupcakes:
1-1/2 cup All purpose flour
1 tsp Baking powder
1/4 tsp Salt
1/2 cup Unsalted butter
1 cup Fine sugar
2 Large eggs
1 tsp Vanilla extract
1/2 cup + 2 tbsp Buttermilk

Preheat oven to 175°C. Mix flour, baking powder and salt, then set aside. Cream butter and sugar until fluffy. Add eggs one at a time. Add vanilla. Alternate flour mixture and buttermilk (dry, wet, dry, wet, dry). Don't over mix. Scoop batter into paper liner and bake for 20-25 mins.

Salted Caramel Sauce:
200g Fine Sugar
85g Butter
125ml Thickened Cream
1 tsp Sea Salt

Melt sugar in a heavy bottom saucepan on medium high heat until reach a light amber colour. Reduce heat. Place the butter in, whisking to combine. Turn off the flame and add the cream and salt. Stir to combine and leave to cool.
Refridgerate to use as filling. Or microwave for 10 seconds to drizzle over cupcakes.

Mascarpone Whipped Cream Frosting:
(Adapted from Mra Madi Kyaw)
113g Mascarpone cheese
1/8 cup Fine sugar
1/4 teaspoon Vanilla extract
1 cup Heavy Whipping Cream
1 tbsp Salted Caramel Sauce (optional)

In the bowl of a standing mixer fitted with a whisk attachment, mix the mascarpone, sugar, and vanilla on high until completely blended. Add whipping cream and mix on low until cream is mostly incorporated into the cheese/sugar mixture. Scrape bowl. Then whip on high until stiff peaks form. Fold in salted caramel sauce. Pipe immediately over cooled cupcakes or refridgerate until ready to use.

PS
1. Plain and all purpose is the same. Self raising is essentially plain flour with baking powder and salt. So its a totally different ingredient. Shd not be use to substitute.
2. Buttermilk can be found in the dairy section at the supermarket. I make my own by putting 1 tbsp white vinegar in a measuring cup and topping up with milk to make 1 cup. Then let it stand for 10 mins and your milk will curd, giving you a buttermilk substitute.
3. I add salt even with salted butter. No big deal.
4. Rock salt is too coarse. As long it can dissolve, I think it's fine. As for other types... saltiness will vary... so I suggest a little at a time, until you get the taste you want. 1 tsp iodized salt and 1 tsp Sea Salt has a very different level of saltiness. So start with a small amount.
Ok done! Happy baking! 1 tbsp vinegar + 1 cup milk

Homemade Nutella icecream - by Fan Alexandra

Homemade Nutella icecream (without use of icecream maker) with crushed toasted hazelnuts....absolutely heavenly n absolutely 肥死人! Bye bye diet! -

Recipe (agak... after few trials)
500ml whipping cream
50 - 60ml fresh milk
Some sweet condense milk (abt 1-2 tbsp, adjust accordingly)
2tbsp nutella
Pinch of Salt
Any desired toppings ( I used crushed toasted hazelnuts)

Method
1) Beat whip cream til soft peaks form
2) pour in remaining ingredients n mix well with a spatula.
* if u use mixer, be careful not to beat til mixture becomes stiff.
3) test taste n adjust condense milk or nutella accordingly, n mix well.
3) Pour into container n freeze in freezer for at least 6hrs!
Have fun n enjoy!

Krispie Pop Orders!!!

You've seen our style. You've seen our recipes. You've created our recipes. (Wait, have you?! Brings tears to our eyes. Share what you've made for a chance to be featured! publiclivessecretrecipes@gmail.com or #PLSRfood) Now you can eat our recipes without even lifting a finger!

Public Lives, Secret Recipes is so excited to announce the launch of our online orders! From here on out, you can easily order Krispie Pops in a variety of flavors & you can even place custom orders! Check out the Krispie Pops below & either email publiclivessecretrecipes@gmail.com or comment below to place an order! They make for delicious gifts, perfect favors, unreal snacks for yourself & of course they look really, really awesome in an Instagram.

Available Flavors:

Original

Cookies & Cream

Chocolate Chip Cookie Dough

Cake Batter

Chocolate Covered Strawberry

Colourful coconut fatt kueh - by Vonne VI

  Colourful coconut fatt kueh
~is ready for today prayer

Ingredients
A)
300g plain flour/ cake flour
1tbsp (3tsp) baking powder or 2 tsp double acting baking powder
200g castor sugar
2 tsp corn oil
265 ml coconut milk ( i using 1 packet coconut cream and mixed with water untill 265 ml)

B)Food colouring (i using red,green and orange )

Direction
Mixed all the ingredients A and beat everything untill combined and no lump.

Divide batter into 4 portion and mix in the (B) ...(3 with colouring and 1 original colour). Pour into the cup with alternate colour untill 90% full.Use a toothpick and make a turn rounding in the cup batter. Use a knife or spatula to make a X cross on the batter before steam.
Preheat the steamer and steam on high heat for 25 minutes

Friendly remind:
1)Preheat the steamer b4 put in the batter to steam

2) use cake flour to get more smooth texture

Homemade Twinkie Recipe

July 15th, 2013. I remember the day like it was yesterday. A beautiful summer day in Chicago & the day Twinkies went back on the market. (Ok, it's also my best friends birthday so that may have helped why I remember this day so clearly...) However, I've always been a fan of the sweet treat. I mean they're the ultimate dessert so clearly I have to like them. Fast forward a year and a half & something even more magical happened. I received a "make your own Twinkie" set as part of a holiday gift exchange. SCORE!

The set comes with a recipe book to make all different type of Twinkies. From regular to chocolate & various types of frosting, you can really make any type in this wondrous machine. If you've ever seen this mesmerizing video, then you'll realize just how similar this scaled down version of the Twinkie maker is to the original machines. 

Ingredients:

for Twinkies:

• 1 1/2 cup all purpose flour
• 1 tsp baking powder
• 1 /2 tsp salt
• 1/2 cup unsalted butter (1 stick/8 tbsp)
• 1 cup granulated sugar
• 2 large eggs, plus 1 egg yolk
• 2 tsp vanilla extract
• 3/4 cup milk

for filling:

• 3 tbsp vegetable shortening
• 3 tbsp unsalted butter (softened)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup light corn syrup

Supplies:

• large mixing bowl
• hand mixer
• baking spray
• Hostess Twinkie Maker

For best results, have all ingredients at room temperature.

for Twinkies
Step 1:
In a large bowl cream butter & sugar with a hand mixer & beat until light & fluffy.

Step 2:
Add eggs, egg yolk, & vanilla extract to butter/sugar mixture & beat until incorporated.

Step 3:
Scrape the sides of the bowl & continue mixing.

Step 4:
Add flour, baking powder, salt, & milk. Mix on low speed until well incorporated.

Step 5:
Plug in unit, spray with baking spray & fill each cavity until 3/4 full. 

Step 6:
Bake between 4-7 minutes or until toothpick inserted in center comes out clean.

Step 7:
Remove Twinkies & allow to cool.

Step 8:
Once the Twinkies are cooled, fill with frosting & enjoy!

for filling:
Step 1:
With an electric mixer beat together vegetable shortening & butter until blended.

Step 2:
Turn the mixer down to its lowest setting & gradually add powdered sugar until incorporated.

Step 3:
Once incorporated, turn mixer on high speed & beat until light and fluffy, about 5 minutes.

Step 4:
Gradually beat in vanilla extract and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more.

Step 5:
Fill pastry bag. Inject about one tablespoon in three locations on the underside of each cooled Twinkie & enjoy!

Yield: 8 cakes

recipe is a product of Hostess Twinkies

Made traditional Teochew Peng Kueh - by Alicia Tan

12 Peng Kueh Servings:

INGREDIENTS FOR SKIN DOUGH:
160g rice flour
60g tapioca starch
half teaspoon of salt
300ml of boiling water
2 to 3 table spoon of shallot or normal cooking oil (shallot is more fragrant)
3 to 4 drops of red or pink food colouring depending on how light or dark you like the colour

INDREGIENTS FOR FILLING:
250g of glutinous rice; uncooked
250g of pork loin; diced (or other parts if you like but I don’t recommend minced pork)
30g of small sized dried shrimps; soaked, dried and diced
6 pieces of dried chinese mushrooms; soaked, dried and diced
60g of braised peanuts; without the sauce and diced
6 cloves of shallot; diced and fried till fragrant (or you can buy ready made ones)
3 to 4 teaspoon of diced or minced garlic
230ml of normal temp water
1 tablespoon of light soy sauce
2 tablespoon of sesame oil
3 tablespoon of oyster sauce (add more if you like for stronger taste)
1 tablespoon of dark soy sauce (add more if you like for stronger taste)
Pinch of salt and pepper

METHOD FOR SKIN DOUGH:
1) To combine rice flour and tapioca starch in a bowl.
2) To mix pinch of salt, shallot or normal oil, food colouring and hot water to combine.
3) To combine 1 and 2 and mix well. Cover with towel and let semi cool.
4) To knead the dough till smooth and nice.
5) To have a big plate and add tapioca starch to spread around.

METHOD FOR FILLING:
1) To wash the glutinous rice and soak in normal temp water overnight.
2) To steam the glutinous rice the next day for about 15 to 20 minutes, and stir as and when.
3) To marinate the diced pork with sesame oil, salt and pepper. Set aside.
4) To use the oil and stir-fry the garlic with the dried shrimps and chinese mushrooms till fragrant and set aside.
5) To stir-fry the pork till fragrant and set aside.
6) To add in the glutinous rice, stir-fried dried shrimps, chinese mushroom and pork together with the braised peanuts, oyster sauce, soy sauces and stir fry till mixed well.
7) To add in pinch of salt and pepper as seasoning and taste.
8) To stir till mixed well and transfer into a pot or pan for steaming for better and softer taste.
9) To use middle heat over pot or pan to steam the ingredients for about 25 to 30 minutes till they are soft.
10) To add the fried shallot on top of the rice when finished steaming, and stir and mix well.
11) To let cool.

METHOD TO FILL THE DOUGH WITH FILLING:
1) To put the dough in the plate and divide into 12 portions.
2) To take one portion of the dough, flatten evenly in your palms and fill it with the rice filling at the middle.
3) To cover the filling up with the dough and roll into round shape.
4) To put and press the dough with filling into the peng kueh mould.
5) To press and spread the dough evenly till no gap is seen on the mould.
6) To gently tap by the side of the mould to let the peng kueh come out.
7) To place the peng kueh into a lightly oiled plate, ready to steam.
8) To steam over high heat for about 10 to 15 minutes.
9) Ready to eat!!!

PS: You may pan fry or eat it as it is after steaming! We prefer to have them as it is

Bean Curd Tarts - by Jenny Lim

recipe credit to misstamchiak

Recipe – Bean Curd Tarts

Pastry (makes 10-12 8cm tart)
150g plain flour
1 tbsp custard powder
1 tbsp milk powder
½ tbsp sugar
½ egg
100g butter

Rub-in Method:
1. Cut cold butter into small cubes.
2. Combine flour, custard powder and milk powder and mix well.
3. Rub in the cold butter.
4. Add sugar, mix well and add beaten egg, mix to form a soft dough.
5. Wrap with cling wrap and refrigerate overnight before use.
6. Roll the pastry dough into sheet (about 5mm thick) and use a round cookie cutter to cut out the shape before placing on the tart mould.
7. Bake in preheated oven at 180 degree celsius for 20 mins.

Filling
30g of ‘Polleney’ Soya Bean Milk Powder
15g of ‘Unisoy’ Soya Bean Milk Powder
350ml of water
15g of sugar to taste (not required if using carton-ed Soya Bean Milk)
8g of Phoon Huat’s instant jelly powder

Method:
1. Stir all the soya bean milk powder together. Sieve.
2. Heat the soya milk in low heat till its hot. DO NOT BOIL.
3. Stir in sugar till it is fully dissolved.
4. Stir in instant jelly powder for about a minute till it is fully dissolved.
5. Pour the soya bean into each tart till 90% full. Allow it to cool.
6. Refrigerate overnight. Enjoy.

Yam Kueh - Alicia Wong

Recipe here

Yam Kueh

Ingredient
• 400g Yam (diced)
• 300ml water
• 40g dried shrimp (soaked, chopped into small pieces)
• 5 shallots (sliced)
• 5 shallots (chopped into small pieces)
• 4 shitake mushroom (diced)
Sauce mixture
• 1Tbsp oyster sauce
• 1Tbsp light soy sauce
• 1 Tbsp sugar
• 1/2 Tbsp salt
• some dashes of pepper
Batter (mix together)
• 200g Rice flour
• 3Tbsp corn flour
• 350ml water
Decorating
• some spring onion (diced)
• some red chili (sliced)

Methods
1) Take 6 Tbsp of oil and fried the sliced shallots, fried until golden brown. Scope out and set aside.
2) Take 2 Tbsp of oil and fried the diced yam. Scope out, garnish with a little salt and set aside.
3) Fried the chopped shallots, until fragrance.
4) Add in dry shrimps and mushroom, fried until fragrance.
5) Add the cooked yam in.
6) Add water.
7) Add the sauce mixture and batter
8) stir fried with low heat until almost sticky.
9) Off the fire and transfer to a 8x8 sq tin / 8nch round tin
10) steam for 30mins
11) remove and add spring onion, fried shallot and red chili on top.

Yam kueh is ready to serve.

Yam and pumpkin kueh - by Alicia Wong

WHAT IS REQUIRED
Servings: About 30 pieces (20 cm x 20cm x 5 cm tray)

• 300 grams of yam or taro peel and cut into cubes
• 200 grams of pumpkin cut into cube
• 50 grams of baby shrimps or dried shrimps (soaked). If dried shrimps were used, chop roughly.
• 50 grams of Chinese dried mushrooms, soaked and cut into small strips
• 100 grams of minced meat
• 100 grams of shallot peel and sliced thinly
• 80 ml of cooking oil
Rice flour solution
• 1/2 teaspoon of salt (not in picture)
• 1/2 teaspoon of five spice powder (not in picture)
• 1/2 tablespoon of white pepper
• 2 tablespoons of light soya sauce (not in picture)
• 250 grams of rice flour
• 400 ml of meat broth from chicken or pork ribs. If plain water is used, additional seasonings to taste is required

Garnish
• 2 tablespoons of coriander leaves chopped
• 2 tablespoons of chopped spring onion
• 1 tablespoon of chopped red chilli (optional)
• 1 teaspoon of toasted sesame seeds
• 100 grams of chopped dried radish （菜脯）
Others
• Line a 20cm x 20cm x 5 cm baking tin with water proof parchment paper or any container that can fit your steamer.

STEPS OF PREPARATION

• In a big sauce pan, put in 80 ml of cooking oil and stir fry the shallots under medium heat until the shallots are brown, Drain and set aside of later use.
• Use the same shallot oil to stir fry minced meat, baby shrimps and mushrooms. Stir fry until slightly brown and the fragrance of the dried shrimps and mushrooms start to spread.

• Add the yam cubes and pumpkin cubes and stir fry for 1-2 minutes. Off the heat.
• In a big container, put the rice flour and meat broth or plain water. Add in half of the fried shallots, seasonings (salt, five spice powder, white pepper and light soya sauce). Stir well and add in the stir fry yams and pumpkins.

• Stir well and transfer to a 20cm x 20 cm x 5 cm baking tin (or any baking tin that can fit your steamer). Steam under high heat for 20-30 minutes or until a skewer inserted to the cake comes out clean.

• In a hot pan, stir fry the dried radish with 1 tablespoon of oil until the radish started to “jump up and down” on the sauce pan. Off the heat, cool and set aside.
• When the yam cake is ready, sprinkle the radish, sesame seeds, chilli, half of the fried shallots, chopped coriander leaves and use a spoon to slightly press against the cake. You have to do this earlier when the cake is still hot and moist, otherwise, the toppings will not stick to the rice cake and when you cut the cake, it will become very messy.
• Cut into the desired size for serving. Best served with Thai sweet chilli sauce or sweet thick soya sauce.

Gula Melaka Huat Kueh - by 지에빈양

Gula Melaka Huat Kueh. Seeing all the HUATs. My four limbs all itchy. Must join in the fun
Gula Melaka / Palm Sugar Huat Kueh (椰子糖發糕)
by 페기양 (25/02/2015)
Estimated 8 small cupcake size

Ingredients:
1) Starter Dough
100ml water (warm)
1 tsp instant yeast
100g plain flour
2)
250g plain flour (I use Superfine flour / Hong Kong Pao flour)
2 tsp double acting baking powder
150g Palm sugar
250g Coconut Milk
1 egg
Method:
• Put starter dough ingredients into a bowl and mix well, cover the bowl and rest for 1-2 hours at room temperature till the dough double or more in size.
• Add the coconut milk and Palm sugar into the starter dough, mix well.
• Add in the sifted flour and double acting baking powder. Mix well. Lastly add in the egg and mix well.
• Spoon batter into paper cups till ¾ full (high side of 3/4 to have the big flower effect). Some feedback to 90% full.
• Steam at high heat for 20-25 mins.
See comments for some ingredients I used.

Double Chocolate Caramel Cupcakes - by Ng Mee Teng

Chocolate Cupcakes :
175g Unsalted Butter
200g Castor Sugar (I use 170g)
3× Size A Eggs
1 tsp Vanilla extract
100g Plain Flour or Superfine Flour
100g Cocoa Powder
1/2 tsp Baking Powder
1/4 tsp Salt
125ml Sour Cream or Buttermilk

- Preheat oven to 180 Celsius. Prepare 12 cup muffin tin by greasing & adding paper cases.
- In an electric mixer, cream the butter & sugar till light & fluffy. Add eggs one at a time, beating well aft each addition. Beat in vanilla extract.
- In a separate bowl, sift flour, cocoa powder, baking powder & salt. Add the flour & buttermilk alternatively, starting & ending with flour.
- Fill into prepared cups abt 3/4 full. Bake for 20 mins or till skewer inserted into a cupcakes comes out clean.
- Cool in the tin for 5-10 mins, then remove fr muffins tin. Cool completely on wire rack before adding frosting.
- Unfrosted cupcakes can be kept in an airtight container for up to one week.

Chocolate Cream cheese frosting:
250g Cream Cheese
120g Butter
1 tbsp ChocolatePowder
150g Icing Sugar (may reduce to 130g)
100g Salted Caramel - store bought

- Beat cream cheese & butter till light and fluffy.
- Add icing sugar & chocolate powder ; continue to beat till smooth.
- Piped frosting around cupcakes & filled centre with Salted Caramel.
- Sprinkle with Chocolate Powder.

Oreo cream cheese macaron - by 黄乐宣

Here's the recipe
Ingredients:
3 egg whites
50g sugar
110g almond meal
200g icing sugar
Coloring

1.Blend almond.
Mix together with icing sugar and sieve.
2.beat egg whites till foamy and add in sugar gradually.
Beat till stiff peak.
Add in your prefered color.
3. Fold in your wet into the dry little bit by bit... i mixed in 4 times.
4. Fold it gently till a lava stage is formed.
5. Pipe the macarons to the size that u want and leave it to air dry for at least 30 mins...
6. Shells r ready to bake when u touch the
macarons and the batter no longer sticks to ure finger..
7.bake at 150'c for 22 mins.
(Do take note that diff oven diff temp, so you have to tial and error yourself)

Step 3 means u fold the egg white mixture into the almond & icing mix 4 times.
Step 4 means that the mixture is smooth and shiny. when u hold up, it will drop back to the bowl like a lava.
Step5 & 6 means put the mixture into the piping bag and pipe to the size you want. leave it to air dry until a smooth layer is form on top. when u touch it, it won't stick to your finger. means its ready to bake.

Hope u success & happy baking.

Wasabi macarron - by 黄乐宣

Wasabi macarron -
Here's the recipe
Ingredients:
3 egg whites
50g sugar
110g almond meal
200g icing sugar
1 - 3 tsp of waxabi powder and green coloring

1.Blend almond.
Mix together with icing sugar and sieve.
2.beat egg whites till foamy and add in sugar gradually.
Beat till stiff peak.
Add in your prefered color.
3. Fold in your wet into the dry little bit by bit... i mixed in 4 times.
4. Fold it gently till a lava stage is formed.
5. Pipe the macarons to the size that u want and leave it to air dry for at least 30 mins...
6. Shells r ready to bake when u touch the
macarons and the batter no longer sticks to ure finger..
7.bake at 150'c for 22 mins.
(Do take note that diff oven diff temp, so you have to tial and error yourself)

Step 3 means u fold the egg white mixture into the almond & icing mix 4 times.
Step 4 means that the mixture is smooth and shiny. when u hold up, it will drop back to the bowl like a lava.
Step5 & 6 means put the mixture into the piping bag and pipe to the size you want. leave it to air dry until a smooth layer is form on top. when u touch it, it won't stick to your finger. means its ready to bake.

Hope u success & happy baking.

Homemade Lo Mai Kai - BY Annie Tan

Homemade Lo Mai Kai - BY Annie Tan

Glutinous rice 1.5 kg soak 4 hrs.
Salt 2 tbsp
Sugar 2 tbsp
Oyster sauce 2 tbsp
Sesame oil 2 tbsp
Onion oil 100 gm
Hua tiao chiew 2 tbsp
Black sauce 2 tbsp
Vestin 1tsp 味精
Hot water 350ml
Chicken drum sticks 2 pieces season oyster sauce n sesame oil n black sauce n corn flour.
Steam about 1 hrs.

22 aluminium bowls
I can make 22 bowls.

Coconut Milk Pudding Recipe - By Fiona Low

Coconut Milk Pudding Recipe
recipe source Christine's Recipes
Prep time: 10 mins
Cook time: 10 mins + chilling time
Yield: 5 to 6 jelly mould (150 ml-capacity each)

Ingredients:

200 ml coconut milk
375 ml milk
90 gm white sugar
20 gm gelatine powder
1 egg white

Coconut Milk Pudding Procedures

Method:

Lightly whisk the egg white with a fork. Set aside.
Use a deep pot, cook coconut milk, milk and sugar over medium heat until the sugar is completely dissolved. You don’t need to bring it to a boil, just heat enough to help dissolve the sugar.
Stir in the whisked egg white. Remove the pot from the heat. Sprinkle the gelatine powder into the coconut milk mixture and stir to combine well. Make sure the gelatine powder is completely dissolved. Sift the mixture through a fine sieve. Pour into jelly moulds evenly. Chill in fridge for at least 3 hours, or until it’s set. Enjoy.
Coconut Milk Pudding02
Notes：

The egg white should be beaten well. Otherwise, your pudding will have some lumps. Yet, no need to beat too hard or too long because you don’t want too many bubbles.
Don't heat the coconut milk mixture too hot. Otherwise, the egg white will be cooked instantly and turn into egg white drops.
If you want smoothest pudding, remember to sift the coconut milk mixture. Or you might want to skip this step if you like.
After sprinkling the gelatine powder, make sure you mix it very well until it’s completely dissolved.