Banana in Gula Melaka Syrup

banana with brown sugar

Method:

Combine gula Melaka, granulated sugar, water and pandan leaf in a saucepan and put over heat to dissolve sugar. When sugar has dissolved, strain syrup into another saucepan, add sohoon and bananas. Bring to the boil and leave to cook for 5 minutes.
Serve with coconut milk sauce.

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Carrot Sweet

Carrot Sweet Dessert

Method:

Put grated carrots and milk in a large, heavy saucepan and cook over high heat.
When liquid is reduced by half, add sugar, ghee and rose water, and continue cooking, stirring now and then.
When sugar has dissolved, lower heat, add almonds and cook for about 5 minutes. Add sultanas and continue to cook, stirring frequently.
When almost dry, add cashew nuts. When the mixture is dry and leaves the sides of the pan, remove from heat and sprinkle with cardamom seeds.
Spread mixture in a sandwich tin or cake tray and allow to cool, then cut into squares or diamond shapes. Alternatively, put a tablespoonful of mixture in the centre of a rectangular piece of cellophane paper, decorate with a cherry and almond slivers and wrap to form a neat package. Repeat till all the mixture is used.

Note:
The whole cooking process takes about an hour.

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Sweet Potato Balls

sweet potato balls

Method:

Squeeze juice from crushed pandan leaves into mashed sweet potatoes.
Add flour and a pinch of salt and mix.
Take a small lump of dough, flatten it, put a few slivers of gula Melaka in the middle and roll into a ball.
Repeat till all the dough is used up.
Boil a pan of water. Drop sweet potato balls into boiling water.
Remove when they rise to the surface, drain and roll in steamed coconut.

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Rice pudding with white syrup

Rice Pudding with White Syrup

Method:

Combine rice flour, coconut milk, tapioca flour and salt.
Stir and strain into a saucepan.
Add pandan leaves and cook, stirring all the time.
When thick, remove from heat, put into individual moulds or into a tray and chill.
When serving, pour syrup over pudding.

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Almond Sweet (Badam Halwa)

Almond Sweet

Method:

Dissolve sugar in water over low heat, then bring to the boil.
Add almonds, rose water, butter or ghee, then keep stirring.
When mixture thickens, pour into a shallow dish and sprinkle the crushed cardamom seeds on top.
Leave to cool before cutting into squares or diamond shapes.
Decorate with cherries.

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