Tofu Coffee Dessert

Coffee Layer Ingredients
1no Japanese egg beancurd
500ml water
180g caster sugar
100g rice flour
120g tapioca flour
1 tsp coffee essence
1 tsp chocolate essence

Pandan Layer Ingredients
1 no Japanese egg beancurd
500ml pandan water
100g rice flour
120g tapioca flour
180 caster sugar

Method
1. Combine coffee layer ingredients, mix well. Divide into 4 portions.
2. Mix the pandan layer ingredients until well conbined. Divide into 4 portions. Keep aside.
3. Prepare a 7 inches square steaming tray, steam over a high heat for about 10 mins.
4. Place a portion of pandan layer into the steaming tray, steam over a medium heat for 4 mins, then top with another coffee layer, steam over a medium heat for 4 mins. Follow the same method to finish the rest of the mixture. Steam together for about 15 mins after the last layer covered. Remove from heat. Leave to cool and cut into pieces. Serve at once.

Notes
To make pandan water, pound 4 blades of pandan leaf with 500ml water in afruit blender until finely. Strain well and reserve 500ml of pandan juice only.

Tofu With Tapioca Dessert

Tapioca Layer Ingredients (Bottom Layer)
250g tapioca, finely shredded, squeezed out its moisture
80g caster sugar
1 tbsp plain flour
1 tbsp cooking oil
100ml pounded beancurd batter

Beansurd Layer Ingredients (Upper Layer)
600ml pounded beancurd batter
100g cornstarch
50g caster sugar
1/8 tsp salt

Method
1. Combine all bottom layer ingredients, mix well. Pour into a 7 inches square steaming tray, level the surface and steam over a medium heat for about 25 mins.

2. Mix the upper layer ingredients until well combined, then cook over a low heat in a pot until thicken. Pour over to bottom layer (tapioca layer), level the surface and steam over a medium heat for further 25 mins. Remove from heat, leave to cool and cut into pieces. Serve at once.

Note
To make pounded beancurd batter, pound 1 stalk of Japanese egg beancurd with 600ml water in a fruit blender until finely pureen.

Orange & Honey Veg. Chicken

Ingredients

300g vegetarian chicken

130ml fresh orange juice

1 tbsp orange peel, shredded

1/2 tbsp honey

1/2 tsp cornstarch

Some sesame oil

1 tsp water

Seasoning (Mix Well)

1 tsp ;light soy sauce

2 tsp plum sauce

1/4 tsp pepper

3 tbsp water

Method

1. Rinse veg. chicken and cut into pieces. Deep fry into hot oil till golden browned. Remove, drain well and keep aside.

2. Mix the orange juice with sesame oil until well combined, leave aside.

3. Heat up 1 tbsp oil in preheated wok, pour in orange sauce mixture and bring to a boil. Add in honey, cook until honey is completely dissolves.

4. Place in prfried chicken pieces and shredded orange peel, toss well.Lastly, thicken with a little cornstarch solutions, sprinkle with some sesame oil, stir fry for a moment. Dish up.