Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Sago Agar Agar

Ingredients
1000ml water
300g sugar
2 1/2 agar-agar powder
500ml santan
1/2 tsp salt
200g sago

Method
1. Soak the sago for 5 mins in a container. then boil with plenty of water until transparent. Dish out in a sieve and drain well.
2. Divide into 2 portions and color one red and another green.
3. Boil water, sugar and agar-agar powder until dissolved, add in santan and salt. Divide into 2 portions and cook for a while.
4. Mix well the red portion of the sago into one portion of the agar-agar, pour into tray and let it set.
5. Mix well the green portion of the sago with the second portion of the agar-agar. Pour on top of the red sago agar-agar.
6. Let it set and cool in fridge before serving.

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August 20, 2006 Posted by | Kuih | 4 Comments

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.

August 8, 2006 Posted by | Kuih, Recipes | 3 Comments

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.

August 8, 2006 Posted by | Kuih, Recipes | Leave a comment