PRUNE LAYER CAKE OR KEK LAPIS PRUNE

Kek Lapis Prune / Prune Layer Cake

Kek Lapis Prune / Prune Layer cake Pitted Prunes Ingredients: A (sift) 130g cake flour / Hong kong flour 30g ice creamed powder strawberry (Non milk Fat) or skimmed milk 1 tsp baking powder 1 tsp rempah kueh (Lapis cake Spices) Ingredients: B 250g Anchor Butter 200g Wijsman butter (Wysman) 3 tbsp condensed milk 180g icing sugar (sift) / 100g castor sugar 2 tsp vanilla essence 2 tbsp golden syrup (optional) Ingredients: C 24 egg yolks 6 egg whites 100g icing sugar / 100g castor sugar 1 tbsp ovalette (full) Baking pan 10” x 7” or 8” x 8”

ROTI JOHN

Roti John

Recipe

Ingredients: 

2 french loaves /baguette

300g minced mutton / beef

4 eggs

1 Yellow onion

Cucumber

Tomato

Ingredients : *

300g Minced mutton / beef

1/2 tsp coriander powder

1/4 tsp fennel powder

1/4 tsp cumin powder

1/4 tsp black pepper

1/4 tsp salt

Method 1

Step 1

Cook beef with all spices* for 5 mins and set aside

Step 2 

Beat four eggs and add :

1/4 tsp white pepper 

1/4 tsp cumin powder 

A pinch of salt

Combine steps  1 & 2 with chopped onion

Dipping Sauce: 

Sweet Chillie Sauce

5 fresh red chillies (deseeded and slice)

4 garlic

3 tbsp Maggi Chillie Sauce

3 tbsp Heinz chillie sauce

3 tbsp Maggie tomato sauce 

Sugar & salt to taste

1/4 cup hot water

Blend all ingredients and heat in a pan for 5 mins

Making sambal

Sambal Tumis

Ingredients:

40 dried chillies

 (cut into strips, deseed, boil & blend)

Blended Ingredients: Blend with some oil

2 onions /20 shallots

6 garlic

3 cm ginger

Other ingredients:

1/2 tsp shrimp paste granules (belacan)

1 tsp tumeric

1 tsp chicken granules (optional)

2 tbsp red sugar

1 tbsp sugar

Salt to taste

1/2 tsp tamarind paste

Method 2 :

Add 3 tbsp sambal tumis to egg mixture and mix well. Repeat as above

KOLEH KOLEH

Koleh Koleh or Green Bean Pudding

Recipe

Ingredients:

1 cup Green Bean flour

1 tbsp rice flour

200 ml coconut cream

Step 1

Coconut crumbs or Tahi Minyak

600 ml coconut cream

1/4 cup water

1/4 tsp salt

Cook 600 ml coconut cream and 1/4 cup water over low heat

Cook coconut mixture until it crumbly,  sieve and keep the oil 

  

Step 2

Making Sugar syrup

3 palm sugar

14 tbsp sugar

1600 ml water

Salt to taste

3 pandan leaves

Boil sugar syrup for 8 mins and set aside to cool

Step 3

1.  Mix  1000 ml sugar syrup, 200 ml coconut cream and 500 ml water 

2.  Pour 1 cup green bean flour, 1 tbsp rice flour and stir well to dissolve

3.  Sieve mixture into a pan and slow cook on low heat

4.  Add 2 tbsp coconut oil after 10 mins and keep stirring

5.  Continue to cook mixture for about 40 mins until thicken and bubbles break 

6. Place plastic sheet or greaseproof paper on baking dish or plastic container 

7. Pour the cooked mixture and sprinkle coconut crumbs or Tahi Minyak

8. Cool Kuih Koleh Koleh for 4 hours

JEMPUT JEMPUT PISANG

Jemput Jemput Pisang

Traditional Malay kuih,  sweet banana fritters in many different methods on the list.  Quick and simple recipes to suit your taste.

Jemput Jemput Pisang or Banana Fritters

Recipe:-

Ingredients: 

Method 1

1 bunch ripe banana (grated /mashed)

2 palm sugar (optional)

5 tbsp sugar

3/4 tsp double acting baking powder

1/4 tsp salt

(No water added)

3 cups oil

Method 2

1 bunch ripe banana (grated /mashed)

8 tbsp sugar

3/4 tsp double acting baking powder

1/4 tsp salt

8 tbsp flour

3 cups oil

In a bowl combine mashed bananas, double acting baking powder, palm sugar, sugar, salt and flour. (No water added)

Heat oil in a pan on medium heat and drop spoonfuls of batter into the hot oil. Deep fry banana fritters until golden brown.

Method 3

1 bunch ripe bananas
8 tbsp flour
2 palm sugar
8 tbsp sugar
3/4 tsp double acting baking powder
1/4 tsp salt


Method 4

Ripe bananas
8 tbsp flour
1 tbsp rice flour
Salt & sugar to taste