Easy Pandan Gula Melaka Cake 香兰椰糖蛋糕

I finally did it! This cake has been in my to-do list for ages. I was always put off by the lengthy steps and the degree of difficulty. I have, hence, came out with a relatively simple recipe that is more suitable for occasional bakers like myself. 

Water Chestnut Coconut Pandan Pudding/Kuih Tako 香兰马蹄糕

A traditional Malay dessert, it is actually a pandan and milk coconut pudding with water chestnuts inside. It is made of mung bean flour or more popularly known as hoen kwe flour in this region. This pudding is beautifully encased in a pandan leaf box for its aesthetics and its aroma. What I like about our local kuih-muih is its simplicity and diversity. Most of them do not require much technique or baking but tastes fabulous. And most often, it comes in vibrant colours.

Ever since I started blogging, I have started to explore different types of food and this time, I bought some kuih tako to try. I have seen this a lot but have never bothered to taste it.  And I was in for a pleasant surprise. Now I know what I have been missing all these while. Yes, I admit my ignorance.

Whenever the Ramadhan month approaches, I will see lots of these selling in temporary bazaars. This is a surprisingly refreshing dessert, flavoured by its natural pandan juice. It has water chestnuts at the bottom to give the pudding an additional crunchy texture. Not too heavy and not too light, it is especially delicious when served cold.

It is even more delicious if you make your own as the ingredients used are fresh and natural, especially the pandan juice. I do love the little basket. It is authentic and artsy. It looks dainty and cute. Making the baskets is well worth the trouble. Too tedious for you? Chill the pudding in little glasses to give it a more chic appearance (like the picture above). Ain't it a beauty? You could actually save a lot of work too. Whichever way you prefer, the bottom line is, this is addictively good.

Water Chestnut Coconut Pandan Pudding/Kuih Tako 香兰马蹄糕

Adapted from WendyinKK

Ingredients

Pandan Layer

25 g green hoen kwe flour (also known as mung bean flour)
250 ml pandan juice (2-3 pieces pandan blended in 250ml water)
50 g sugar
3-4 waterchestnuts, peeled and diced

Coconut Layer

20 g white hoen kwe flour
250 ml fresh coconut (one coconut added with water until 250 ml)
50 g sugar
1/4 tsp salt (a pinch)

Cooking Instructions

1. Make tako cases from pandan leaves (see illustrations below).

2. Prepare pandan juice. Cut pandan leaves into small pieces. Add leaves and water into blender and blend finely. Sieve pandan juice and measure 250 ml. If lesser, add a little water. (I used leftover pandan pieces from making the case for the juice.)

3. Add everything except water chestnuts into a saucepan. Cook on medium heat, stirring constantly. Mixture is cooked when it turns transparent and bubbles. Remove from fire immediately.

4. Add a few pieces of water chestnut into the panda case. Using a spoon, scoop mixture into pandan cases. Fill up half the case only. Repeat until finish.

5. Using a fresh saucepan, mix everything for the coconut layer. Stir constantly until mixture is cooked. Mixture is cooked when it thickens and bubbles. Remove immediately.

6. Using a spoon, scoop mixture onto green layer. Fill up the case. Repeat until finish. Chill in the refrigerator. Serve chilled.


*pandan leaf = screwpine leaf
*garnishing = srewpine leaves, not edible raw

No Bake Chocolate Corn Flakes Cookies Recipe 免烤巧克力玉米片曲奇

Making this recipe was inevitable. Cornflakes was selling at RM5.95 per jumbo box. That was like more than half the price cut. The cheapskate in me could not resist...and I bought quite a few boxes. Before you chide me for reckless spending, I have already planned to make these long ago. I am now conveniently posting this recipe as a Ramadhan special.

Easy Bread Pudding with Dates 海枣面包布丁

Dates are found abundantly and cheaply around this Ramadhan time of the year here. Have you ever wondered why dates are so significant in a fasting month? Beside its spiritual significance, dates have a very high natural sugar content. The sugar would quickly be converted into energy, giving those who fasts an instant boost of needed energy. This energy would help jumpstart the digestive system before a heavier meal. Besides this, dates are high in vitamins A and B6, folic acid, potassium, sodium, iron, magnesium and fibre. This serves well to replenish the exhausted nutrients in the body.

With all these dates lying around, it is only apt for me to make fullest use of this wonderful nutritious fruit. I have came out with an easy bread pudding recipe with dates. Bread pudding is one of the easiest dessert to whip up. Whether you want to have a quick sugar fix after your meals or even at the start of the day as breakfast, bread pudding fits the bill. This is also one dish that does not take up much effort in the event you feel fatigued.

Candied Agar-Agar (Agar-agar Kering)

It is the time of the year again. The sun is blazing and it is scorching hot outside. But I'm not complaining. My laundry is able to dry in no time on such days. Hallelujah! Laundries aside, I wanted to make full use of this God-sent resource. I decided to make candied agar-agar or more fondly known as agar-agar kering.