Sweet Corn Custard Pudding by May Chong

Ingredients
1 jar of canned sweet corn 430g
Custard powder 110g
Corn starch 25G
Coconut Milk 200g
Water 750g
Sugar 125g
Pandan leaves 5pcs

Cooking Method
1) Mixed well Corn flour, custard powder,sugar and coconut milk.
2) Add in water, mix canned corn kernels and pandan leaves.
3) Use medium heat and cook while stirring to avoid burnt off at the bottom.
4} Reduce to lower heat continued for about 10 minutes, or until creamy.
5) Remove from heat immediately and poured into the mould, let it cool to freezing, put into fridge before served.

Breadmaker Method
1) Combine all the ingredients and put into breadmaker, press No 9(Jam) and let it cooked until left 30 mins, then switch off. Pls do not let it keep running till finish as it may cause too thick.


Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/855898317812579/

Read More

Orange Jelly by Deon Ho

Ingredients
500g water and 500g orange juice for 1 packet of jelly powder

Method
1) Choose those oranges that are SWEET to prevent the outcome to be sour, slice orange to half ... By horizontal
2) squeeze out the juice from Orange
3) dig out the remaining ... Throw ... If u want you can eat it up.
4) bring the water and juice to boil
5) slimmer the fire
6) add the jelly powder
7) keep stirring till the liquid become smooth
8) pour to the Orange 'bowl' (skin)
9) let it cool down then put it in the fridge to chill
10) Enjoy it

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/852060681529676/?__mref=message_bubble

Read More

Kuih Jagung by Linda Lim

(makes 12)

250 ml cocunut milk
4 tbsp custard powder
3 tbsp sugar
1 tbsp corn flour
280 g creamy sweet corn
250 ml water
2 pandan leaves


1. Combine corn flour, custard powder, sugar, coconut milk and water and mix well.

2. Add in creamy sweet corn and pandan leaves, mix well.

3. bring the mixture to a boil under medium heat, keep stirring to avoid burning,

4. when the mixture boils, change to low heat, keep stirring until the mixture thickens, approximately 10 mins.

5. pour the mixture into a mould and leave it to cool completely before refrigerating it for at least 3 hours. Serve chilled.

Discussion: https://www.facebook.com/photo.php?fbid=1074385359256909&set=gm.844964318905979&type=1&theater

Read More

Fruit Yoghurt Jelly by Lucinda Lau

(A) The base
660ml water
1 tbsp agar agar
80gms sugar

(B) 140 ml mango yoghurt/ other flavours yoghurt

Top Layer
(C) 500 ml water
50 gms sugar
1/2 tbsp agar agar powder
Mango/ Strawberries/ Canned Cocktails

Method: Bring ingredients (A) to a boil and agar agar is dissolved. Stir in ingredients (B) Turn off fire. Pour into Jelly cups and let it cool.

Bring ingredients C to a boil and stir till agar agar is dissolved. Arrange slice fruits on the top layer and pour mixture (C)on the sliced fruits. Let the jelly cool before putting in the fridge.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/842548609147550/?__mref=message_bubble

Read More

Steamed Chendol Sweetcorn Kueh by Ginny Chan

Prepare a square 9 x 9 inch baking tray. Wipe the inside with a damp cloth and line with plastic with two overhanging sides. The plastic will stick easily to the tin due to the dampness.

Ingredients
2 x 300gm box Pandan Chendol
1 corn-on-the-cob
Drain the chendol thoroughly (drained wt appx 250gm)
Remove corn niblets and microwave about 3 mins

Bottom Layer A100g riceflour
160g tapioca flour
70g sago flour
300ml coconut milk
200ml water
Mix everything together and strain to remove lumps.

Bottom Layer B240g castor sugar
1 tsp salt
200ml coconut milk
300ml water
Mix everything in a pot and boil till sugar is melted. Pour in the strained Layer A ingredients and stir continuously. Add the chendol and corn niblets and stir for a couple of minutes. Switch off fire and pour in prepared tray and steam 6 to 8 minutes over medium heat.

Top Layer C60g riceflour
100g tapioca flour
150ml coconut milk
100ml water
Mix everything together and strain to remove lumps.

Top Layer D200g shaved Gula Melaka
½ tsp salt
350ml water
2 pandan leaves (knotted)
Boil mixture till Gula Melaka melts, remove pandan leaves and strain syrup. Return syrup to pot and add Layer C ingredients, cook a couple of minutes stirring all the time and pour over the Chendol layer and steam for 30minutes.
Cool thoroughly before cutting.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/837308036338274/

Read More

Mango Konnyaku Jelly by Wan Jing

Ingredients
- 1 pack Jim Willie Konnyaku jelly powder (10g)
- 2 ripe mangoes (1/3 - diced and balance purée, adjust according to your preference)
- 600ml Orange juice
- 350ml water
- 4 tbsp fine sugar
- 1 tsp mango essence (for the aroma)

Steps
- Mix jelly powder and sugar in a bowl
- Boil water, orange juice, mango puree and essence. (You may use mango juice)
- Add the jelly mixture into the boiling liquid and mix till dissolved.
- Pour jelly liquid into jelly mould (half the mould), put in the diced mango then pour remaining liquid over.
- leave it to cool before popping into the refrigerator.

~ First attempt so please pardon me for any imperfections.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/837294319672979/

Read More

Mango Agar Agar by Lucinda Lau

( A) 500 ml Marigold Mango juice
2 tsp agar agar powder
50gms sugar

(B) 500ml milk
50gms sugar
2 tsp agar agar powder

Method: Cook the Mango juice with the agar agar over low fire till boils. ( I didn't add much sugar so it's a bit sourish, if you want it sweet add 50gms - 80gms sugar.)
Pour into jelly moulds or into a tray. Let it set before cooking the milk layer.
Boils the milk, sugar and agar agar over low fire. Let it cool for a while before pouring into the set mango agar agar. Cool before letting the agar agar set in the fridge.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/832138743521870/?__mref=message_bubble

Read More

Home made mango pudding by Dong Ni Chen‎

Ingredients

2 mangoes
1 box of Holly farm mango pudding powder
Ayam brand trim coconut milk (first try, normally will put carnation milk)
containers for storage

Method
First, cut the mango into cubes. After that, place them evenly into the containers for storage.
second, put 400ml of water to boil, pour the hollyfarm mango powder into the pot when u see little bubbles. use a ladle to stir till it completely dissolved. Simmer the fire if is going to overflow. turn high fire if powder not completely dissolved and keep stirring.
Upon powder completely dissolved, add 100ml of trim coconut milk, turn off fire after boiling.
use a strainer to pour the mixture equally into the containers with cubes mangoes.
after that use a dry spoon, lightly stir the mixture to enable the mango to 'float' up.
leave them for half an hr to cool down before placing them in the fridge.

You may also refer to the instructions on the hollyfarm mango pudding package.

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/813882218680856/

Read More

Royal Pudding by Wahyuni Tjendera

For 6 bottle of Royal Pudding and 6 bottle of chocolate royal puding

Make the Caramel (12 bottles ) ;

Put 75gr caster sugar in a non stick pan
With small heat, strir constantly until sugar melt and a bit burn (I love the burn taste) .
Add in 4tbs of boiling water (be careful of the bubbles) stir well and allow to boil for a minute.
Remove from the heat , stir in 1/2 tsp of vanila extract.
Divide the caramel to 12 bottles , set a side about 10 minutes or until the caramel became hard.

Royal Pudding (6 bottles )

Ingredients;
55ml fresh milk
5g of unflavoured gelatine
395ml of heavy cream
25 gram of sugar (you can cut of the sugar as you like )
1tsp (5ml) of vanilla extract

Directions;
Put milk in a small bowl with gelatine , let it absorb, set a side.
Heat the heavy cream with sugar in a pot until sugar melted, then pour the gelatine mixture, let it boil for 1 minute.
Off from fire and stir in the vanilla extract.
Strain the mixtures.
Slowly pour to the bottles with hardened Caramel.
After cooling then chill for at least 3 hours or overnight.

For Chocolate Royal Pudding;

Just change the vanilla extract with chopped of 60gr dark chocolate + 20 gr of milk chocolate

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/827671227301955/?__mref=message

Read More

Sakura Jelly 樱花果冻 by Ann Low‎

Recipe: http://goo.gl/qLjF9Q

Discussion: https://www.facebook.com/photo.php?fbid=10204208952893629&set=gm.828406157228462&type=1&theater

Read More

Tofu-milk pudding by Goh NgaiLeng

Recipe: http://mymindpatch.blogspot.sg/2015/05/mango-tofu-milk-pudding.html

Discussion: https://www.facebook.com/groups/singaporehomecooks/permalink/826000337469044/

Read More

Lychee Lime Jelly by Goh NgaiLeng‎

Photo Credit: My Mind Patch

Recipe from: http://mymindpatch.blogspot.sg/2014/06/lychee-lime-jelly.html

Post link: https://www.facebook.com/#!/photo.php?fbid=636839406412419&set=gm.664093313659748&type=1&theater

Read More

Milk Tea Jelly by Goh NgaiLeng

Photo Credit: My Mind Patch

The milk tea jelly really tasted better than cappuccino jelly.
Sharing with you the recipe link of a similar recipe cappuccino jelly. You only need to replace the instant coffee powder by 3 tea bags. Immerse the tea bags in the warm water before adding the agar agar mixture. You may add a pandan leaf
to enhance the flavour
Cappuccino jelly recipe link: http://mymindpatch.blogspot.sg/2014/06/cappuccino-jelly-agar-agar.html

Post link: https://www.facebook.com/photo.php?fbid=635983166498043&set=gm.663183757084037&type=1&theater

Read More

Ai-yu Jelly by Eat Play Cook

Photo Credit: Eat Play Cook

Recipe from: http://eatplaycook22.blogspot.sg/2014/06/cook-making-of-ai-yu-jelly.html?m=1

Read More