Cooking Tips and Recipes

Cooking Tips and Recipes

Kuih Seri Muka

SERIMUKA


Ingredients :
Bottom layer :
600 g glutinous rice ~ washed and soak overnight
2 cups thick coconut milk
1 cup thin coconut milk
pandan leaves (can be substitute with pandan paste for aroma)
1 teaspoon salt

Top layer :
5 whole eggs ~ lightly beaten
300 g sugar
3 tablespoons wheat flour (or cake flour)
pandan juice (from 10 pandan leaves) - can be substitute with pandan paste
2 cups thick coconut

A 24 cm sized tray

Method :
1. Drain the glutinous rice. Add in the coconut milk and pandan leaves to the glutinous rice and pour them into the tray.
2. Steam for 20 minutes. Remove tray from steamer and use a fork to stir the rice. Steam again for another 10 minutes.
3. While waiting for the rice, mix all the ingredients for the top layer. (Can either use whisker or a blender )
4. Remove the tray from the steamer and press the cooked rice with the back of a spoon to level it. Stim for another 5 minutes.
5. Remove the tray from the steamer and pour the top layer mixture on top.
6. Steam for 30 minutes.
7. Leave to cool before cutting.

**Tips :
1. Lined the tray with a piece of heat resistance plastic so that it'll be easier to remove the kuih once cooled.

2. Cut the kuih only when it is cooled.

3. Use a plastic knife to cut.

BEST CHOCOLATE CUPCAKES

Ingredients :
1 1/4 cups all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla essance
3/4 cup buttermilk
* 1/2 cup chocolate chips

Method :
1. In a small bowl, mix together flour, cocoa powder, baking soda and salt.
2. In a large bowl, whisk together sugar, oil, egg and vanilla essance until smooth.
3. Alternately whisk in flour mixture and buttermilk, making 3 additions of flour mixture and 2 of buttermilk, beating until bater is smooth. Stir in chocolate chips.
4. Scoop bater into prepared pan. Bake in preheated oven at 180 celcius for 22 - 27 minutes or until top of cupcakes spring back when lightly touched.
5. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

Note : To make buttermilk : 1 cup milk + 1 tablespoon lemon juice

Rose Tart

ROSE TART

Ingredients :
3/4 cup icing sugar 1 cup margarine
1 cup maziena (corn flour)
1 egg yolk enough
flour (I used 1 3/4 cups flour)
Jam
Filling Paper cups

Method :
1. Beat icing sugar and margarine till light and creamy.
2. Add in egg yolk and continue beating.
3. Add corn flour and mix well.
4. Add in flour, a bit at a time till a soft dough is formed.
5. Roll about 3/4 cm (I rolled about 1/2 cm thick) thick and cut using a round cutter.
6. Spread a bit of jam on top and fold into 2.
7. With two folded pieces, join them together to form a flower shape.
8. Put in small papercups and bake till golden brown.