KUIH BUAH MELAKA / ONDE-ONDE

Bahan-bahan
2 1/2 cawan tepung pulut
2 sudu besar tepung gandum
2 ketul gula melaka (dipotong kecil-kecil)
sedikit pewarna hijau (sekiranya mahu)
5 helai daun pandan (di blend dan diambil airnya 1 1/2 cawan)
Kelapa parut yang agak muda
sedikit garam
air secukupnya untuk merebus

Masukkan tepung pulut dan tepung gandum didalam satu bekas. Gaulkan ia agar bercampur. Masukkan air pandan sedikit demi sedikit sambil digaul sehingga ia boleh diuli. Jika ia keras tambahkan sedikit air lagi , dan jika ia terlalu lembik tambahkan sedikit tepung. Sementara itu rebukan air ke dalam periuk. Ambil sedikit, buatkan lubang sedikit dan masukkan gula melaka tadi, Tutupkan ia dan buatkan bulat-bulat. Masukkan kedalam air yang mendidih. Bila kuih dah masak ia akan timbul. Angkat dan gaulkan dengan kelapa parut yang di gaulkan dengan sedikit garam. Sedia untuk di hidangkan.

BENGKANG ROTI/ KUIH BAKAR PANDAN

Bahan-bahan

1 cawan gula
1 cawan jus pandan
2 cawan tepung gandum
2 1/4 cawan santan
2 sudu kecil butter
3 biji telur
1/2 sudu kecil garam
sedikit pewarna hijau
bijan jika suka

Campurkan semua bahan-bahan dan blend sampai sebati. Sapukan rata sedikit butter ke dalam loyang pembakar. Panaskan loyang dalam oven. Bila dah panas, masukkan mixture kuih tadi dan taburkan bijan. Bakar 180 degree sampai garing di bahagian atas lebih kurang 40-50 minit. Setelah sejuk, potong dan sedia untuk dihidangkan.

CARAMEL BREAD PUDDING

Ingredients Bread Pudding

8 slices bread
1/2 cup water
1 cup brown sugar
2 tablespoon butter/margerin
2 eggs
2 cups milk
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Additional

Raisin
Choclolate chips
White Chocolate

Preheat an oven to 180 C. Lightly butter a baking dish. Combine all the ingredients and put into the blender and blend until smooth. Pour the mixture into the baking dish and spread raisin on top of the bread pudding. Bake at 180 F for 50 to 60 minutes or until a knife inserted near the centre come out clean. Let cool for a couple of minutes. Serve the bread pudding with caramel sauce, chocolate chips or white chocolate. Serve warm or cold.

Ingredients Caramel Sauce

1 cup sugar
1 tablespoon water
6 tablespoon butter
1/2 cup whipping cream

Heat sugar and water moderate high heat in a saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as all of the sugar crystal have melted ( the liquid sugar should be slightly dark brown in colour), immediately add the butter to the pan. Whisk until the butter has melted. Once the butter has melted, take the pan of the heat. Then slowly add the whipping cream to the pan and continue to whisk to incorporate. Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a jar and let sit to cool to room temperature. Store in the refrigerator for up to 2 weeks. Warm before serving.

TOFFEE APPLES ON STICKS

INGREDIENTS

6 Apples
125 gm butter
2 cups sugar
2 tbsp water

Wipe the apples well to remove any waxy coating, otherwise the toffee won't stick. Remove the stalks and put a stick or a wooden skewer in each stalk end.
Carefully heat the sugar, butter and water in a pan over a low heat until it is all dissolved. Bring to a boil and cook for a few minutes.
Remove from the heat and stir. Dip the apples into the toffee, swirling them around until coated. Place them on none stick baking paper and allow them to set.