Jeli Kelapa Kelantan

This is another desserts or snack you can find at Kota Bharu.At restaurant they will serve like mine,put the jelly in coconut shell.You also can find it at road side and they sell the jelly in a small plastic containers.
Wendy told me that this agar-agar is a bit wobbly.Children will love it.Like eating pudding.
It very refreshing desserts especially in hot weather....

I'm using this agar-agar powder.For me this is the best agar-agar powder.

Here is the recipe :

Ingredients

1/2 pack agar-agar powder
10 cup of coconut water from 3 large young coconut
1 cup of sugar
coconut meat from the coconut

Method

1. Use a large pot,put all the ingredients in and mix well.
2. Use high heat and let boil until the sugar is dissolved.Remember always stir it if not the agar-agar powder will stick on the pot.You can taste the mixture,if not enough sweet you can add some sugar.
3. Turn to medium low heat and let it boil for 2 min.
4. Turn off the heat and put in the coconut meat.
5. Pour mixture in the coconut shell and let it cool before put in fridge.
6. Serve cool.

I am submitting this post to Malaysia Food Fest ,Kelantan month

hosted by My Kitchen Snippets

Kuih Puteri Mandi

Kuih Puteri Mandi......Princess take bath??Sound funny,right?It almost like kuih ondeh-ondeh.Just the filling is outside the kuah.Normally,Terengganu people make this kuah for they'll tea time.It abit sweet,but go with a cup of hot tea or coffee it taste so good.For me it like Tang Yuan....Maybe Tang Yuan Festival can make this.... :p

Ingredients
Recipe source : Dari Dapur Madihaa

Filling
half of young grated coconut
1-2 cup water
salt for taste
1 piece of gula melaka
some sugar-if you think it not enough sweet
2-3 piece of pandan leaf

Dough
300g glutinous rice flour
some salt
enough water to knead

Method

• Prepared the filling.Put gula melaka,water and pandan leaf into a pot.Boil it until gula melaka melted.Then add in grated coconut and salt.Cook until it thickens like filling of kuih koci but don't too try.Set aside.

• Prepared the dough.Put all the dough ingredients into a large bowl.Knead it until become a soft dough.Like knead Tang Yuan dough.
• Pinch off small portions and roll into ball,place on a clean plate.Use finger press a hold on the rolled ball.

• Cook all the small dumplings in a pot of boiling water until they float.Dish out.

• Then mix together with the filling.Serve.

I am submitting this post to Malaysia Food Fest,Terengganu Month hosted by Lena of Frozen Wings

Double-Boil Hashima In Whole Coconut

I just finish drink this desserts.Feel so refreshing and sweet.....I like the taste of coconut water.As i say at last post my presure cooker can double-boil also.So,I using my multifunction pressure cooker to double-boil this desserts.

Here is the recipe :


Ingredients


1 whole coconut - keep the juice,filtered it.
20g Hashima （雪蛤 ) - soak it overnight until it soft. 
12pcs red dates （红枣 ) - remove seeds. 
20gm lotus seed ( 莲子 ) - soak.
50-80gm rock sugar ( 冰糖 )
water


Method

1. Open a hole on top of coconut,pour out the juice.
2. Put all the ingredients into coconut shell and pour 1 cup of the coconut juice and water until 80% full.
3. Cover the coconut with the coconut lid.
4. Double-boil it for 4 hours.(i using slow cook to double-boil it.If you using the usual way,stew in medium heat.)
5. Serve it.

I am submitting this post to  Aspiring Bakers #20 :

 Asian Desserts Buffer! (June 2012)

Hosted by Moon of Food Playground

Herbal Jelly-Sweet Gui Ling Koh

Herbal jelly,in chinese we call it Gui Ling Koh.It a very healthy snack,especially in hot weather and after a spicy meal.For those want beautiful skin,eat more Gui Ling Koh because it a very good detox food.
I like to serve cold.Feel refreshing.It taste sweet and abit bitter.

I make this Gui Ling Koh using my Multifunction Pressure Cooker.I love my pressure cooker very much.It help us alot.Make our life more easy.It easy to use,save cost,time and energy.
Why it call Multifunction Pressure Cooker?Because it not only got high pressure function.It got low pressure,stir-fry,keep warm,steam and slow cook.My mother use it everyday for cooking porridge for the little one and also soup for us.Even double-boil soup i also using my multifunction pressure cooker.Easy,right?No need always check the level of water when making double-boil soup.

Here is the recipe :


Ingredients
Recipe source : Y3K Recipes (60)-5/6-2011 by Eliz Ng


A
15g lui qin cao ( 六琴草）
1 large loh hon guo ( 罗汉果）
12g fu shen (伏神）
810g brown cane sugar (片糖)-about 2 packet
2.5 liter water ( if you not using pressure cooker,you need 3 liter water )


B
(Mix together)
1 packet original taste gui ling koh powder (10 small sachets in 1 packet)
580ml water


Method


Put all ingredients (A) except cane sugar into pressure cooker.Set time at high pressure for 40 min.If you cook using usual way,once it boil turn to low heat and let it simmer for one and half hours.

After 40 min,release the water vapor and turn to stir-fry function.Then add in brown cane sugar and let it boil until the sugar is melted.

Stain out the herbal solution. ( if you not using pressure cooker,make sure there is 2.5 liters of solution or add extra hot water ).Then put it back into pot and add in ingredients (B).Stir all the time until it boil.

Then turn off the heat.Spoon into utensil and leave it cool.Keep it chilled at least 1-2 hours before serve.
Serve it cold.

I am submitting this post to Aspiring Bakers #20 :

 Asian Dessert Buffer ! (June 2012) 

Hosted by Moon of Food Playground

Sweet potato Tung Yuen in ginger sugar syrup..

Not forget before Christmas,we chinese got one very big festival must celebrate.See the title already know what is the festival......Yes........Tung Yuen Festival.Time to eat tung yuen...Yesterday sitting in my office,suddenly want to eat tung yuen.So i call my mum and ask her got sweet potato or pumpkin at home.My mum say both also have.Then i choose sweet potato because yesterday my mum make pumpkin cake for breakfast and cook pumpkin rice lunch and dinner.So i don't want make pumpkin tung yuen,if not supper also eat pumpkin...hahaha....

Dough ingredients :

200g glutinous rice flour

50g rice flour

150ml-200ml hot water

150g steamed and mashed sweet potato

 

Syrup ingrendients :

1500ml water

4-5pcs pandan leaf

5cm-10cm ginger ( i like the ginger taste,so i put a big ginger in the syrup )

sugar to taste ( this depand on your own taste,some don't like too sweet )

Method for ginger syrup :

1. Combine water pandan leaf and ginger in a pot and bring to boil and simmer over low heat for 10 min.
2. Then add in sugar and boil until sugar dissolves.Taste it
3. Turn off heat and cover with lid to enhance further the ginger fragrance.

Method for the dough :

Put glutinous rice flour and rice flour in a mixing bowl.Pour in hot water and mashed pumpkin to mix.

Knead into a smooth dough.

Pinch off small portions and roll into balls,place onto a clean plate.

Cook all the small dumplings in a pot of boiling water until they float.

Remove and soak in cold water.

Remove the dumpling from the cold water.Then put the dumpling into ginger sugar syrup.

Serve immediately.

Wish all Happy Tung Yuen Festival.......