Coconut Pandan Jelly

 

Ingredients:

(A) Pandan Layer

6 pandan leaves (washed and cut into 2-inch pieces)

600 ml. water, divided (100 ml. for pandan juice + 500 ml. for the rest)

70 g. granulated sugar

8 g. agar-agar powder

2 drop pandan extract (optional, for color)

(B)  Coconut Layer

400 ml. coconut milk (full fat)

200 ml. water

8 g. agar-agar powder

80 g. granulated sugar

1/8 tsp. salt

2 pandan leaves (washed and knotted)

Methods:

1. Prepare pandan juice

• In a blender or food processor, blend the pandan leaves with the water until pulverized.
• Using a cheesecloth, squeeze the pandan puree into a measuring cup.
• Pour the remaining 500 ml. water through the cheesecloth and squeeze the pandan juice.  It should measure out to exactly 600 ml.  If it needs more liquid, add 1-2 additional tablespoons of water. Set aside.

    2. Cook pandan layer

• Transfer 600 ml. of pandan juice into a medium saucepan/pot.  
• Over medium heat, add the sugar, agar agar powder and two drops of pandan extract.  
• Stir until the sugar has dissolved and bring to a boil.  Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.  Make sure that all of the agar agar has dissolved.  Then turn off the heat and cover it with a lid to keep it warm.

   3. Cook coconut layer

• In another medium saucepan/pot over medium heat, add the coconut milk, water, agar agar powder, sugar, salt and knotted pandan leaf.
• Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.  Make sure that all of the agar agar has dissolved.  Then turn off the heat, remove the knotted pandan leaf, and cover it with lid to keep warm.

   4. Assemble the first layer

• In a glass container or pan of your choice, carefully spoon 1/3 of the pandan mixture into the pan.  Use a toothpick to pop any air bubbles.
• Place in the fridge for a quick minute.
• To assemble the next layer, add 1/3 of the coconut mixture on top of the pandan layer, again place in the fridge for a quick minute.  Tip for pouring the second layer onwards, pour the mixture slowly over the back of a spoon instead of hitting the layer before it directly as the mixture is still hot.
• Continue with the rest of the remaining mixtures, total of six layers.
• If the mixtures begin to solidify in the saucepan/pot, simply reheat the mixture to liquefy.

   5. Refrigerate and serve

• Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the pan upside down onto a flat plate.
• Slice into bite-sized pieces.
• Enjoy!

This recipe is adapted from 'takes two eggs' with a slight adjustment to suit my preference.

Matcha Muffins with colorful toppings

Nothing 'green' in color can escape my eyes!!  The original recipe is topped with almond slices, but I decided to use white chocolate buttons, colorful sprinkles and colorful chocolate rice crackers, as it is readily available in my pantry.  These muffins are so yummy with soft texture.

Ingredients: (makes 6)

10 g. matcha powder (sifted)

1 1/2 tsp. baking powder (sifted)

140 g. cake flour (sifted)

1 egg

60 g. caster sugar

120 ml. milk

70 g. unsalted butter (melted)

Methods:

1. Add and mix matcha powder, baking powder and cake flour in a bowl.
2. In another bowl, add egg and caster sugar.  Whisk with a hand whisk until well mixed.  Add the milk and melted butter, continue to whisk until combined.  Add in half of the flour mixture and stir with a rubber spatula, then add the other half and continue to stir until the mixture is thick and creamy with no trace of flour.
3. Line six muffin pan with paper cups.
4. Fill the paper cups with the mixture.
5. I topped two of the muffins with white chocolate button, two with colorful sprinkles and the other two with colorful chocolate rice crackers.
6. Bake in a preheated oven of 170 degree Celsius for 20-25 minutes.  To test doneness,  use a wooden skewer.  If it comes out clean, then the muffins are baked.
7. Enjoy!

Sharing a few photos during the process of baking...

Before baking

Process of baking

This recipe is adapted from 'Youtube' by Miss Ling's Kitchen with a bit of adjustments to suit my baking preference.

Honey Scones with Lemon Glaze

 

Ingredients: 

2 cups plain flour (sifted)

2 1/2 tsp. baking powder (sifted)

1/2 tsp. salt

1 1/3 cup cream

1/4 cup honey

1 tsp. lemon zest

2 tbsp. butter (melted)

1 1/2 tbsp. sugar

For the lemon glaze:

3/4 cup icing sugar (powdered sugar)

2 tbsp. lemon juice

Methods:

1. In a large bowl, combine flour, baking powder and salt.
2. Stir in honey, cream and lemon zest.  Mix everything with a wooden spoon until the dough just starts to come together as a shaggy and sticky mass.
3. Turn the dough out onto a floured pastry mat.  Knead briefly just to bring the dough together.  Add more flour (bit by bit) if the dough is too sticky.
4. Shape it into an 8-inch circle.  Brush the top with melted butter and sprinkle with sugar.  Cut into 8 wedges and place the wedges 1 inch apart on a lined baking sheet.
5. Bake in a preheated oven of 200 degree Celsius for 15 to 20 minutes or until golden brown.
6. To make the lemon glaze, add icing or powdered sugar in a small bowl.  Pour the lemon juice and stir until the glaze is smooth.  The glaze should be thick but still pourable.  You can adjust the consistency by adding more sugar or lemon juice.
7. Drizzle over warm scones.

Before baking

After baking

I adapted this recipe from 'womanscribbles.net'.

Tea Buns

 

Bread and buns are our (me and hubby) favorite breakfast thing.  After coming home from our morning walk we will both sit down to enjoy my simple yet yummylicious home-baked bread/buns, with a cup of freshly home brewed coffee.

I adapted this recipe from Nir Recipes.  Click this link here to get the full recipe.

Let's enjoy this soft and fluffy bun...

Custard Buns

 

These Custard Buns are so deliciously yummy! Surprisingly, this is the first time I baked buns with custard fillings.

This recipe is adapted from Woman Scribbles, to get the full recipe, click here.

Sharing some of my photos during the process of baking these buns...

Before baking

After baking

Custard