My Precious Ashley: September 2011

When I free I love to cook simple dish !

Home make tuna egg mayonnaise hand roll

Sausage cheese wrap + chicken cheese burger

Home make tuna egg mayo sandwich

cheese Sausage +Egg +hotcake

fried rice

Veg porridge

rice steamed cake

ingredients A
200g rice flour
200ml coconut milk
160ml boiling water
1tsp double acting baking powder
...
ingredients B
120g sugar
1tsp double acting baking powder

method:
ingredients A - sift rice flour and baking powder. combine rice flour with coconut milk and mix well . add boiling water, mix well and set aside to cool. when cool stir in baking powder and set aside for 1 hrs.

after 1hrs add in sugar n colour mix well.

line aluminum cups with paper and arrange on steamer tray. pour batter into cups until 90% full and leave to rise for 30 mins. steam over rapidly boiling water for about 15mins .

Lychee mooncake

Filling Ingredients:

1 can Lychee (drain and keep syrup)

1 Pkt Nata De Coco (drain)

Grind the above coarsely and keep for later use.

400ml Syrup from lychee

3 tsp Agar agar powder

45g Sugar

3 tsp Gelatine powder

100ml Fresh milk (to be added last)

Boil all the above ingredients and keep stirring it for about 5 mins at medium heat.
Leave heat and add in milk, stir well and pour in the grinded Lychee and Nata De Coco, add a little rose pink colour, mix well and pour into a 9" cake tray to set.
After the filling is set, cut to required size. Use a small knife roughly scratch the surface lightly.

Skin Ingredients

750ml Lychee Drink

20g Agar agar powder (1 1/2 packet) + 1 tsp gelatine powder

210g Sugar

750ml Fresh milk (to be added last)

Boil all the above ingredients and keep stirring it for about 5 mins at medium heat.
Leave heat and add in milk, stir well. (Optional ~ add 1/2 tsp lychee essence)
Pour some white liquid into moulds.
Place one piece of filling in each mould, then fill up the moulds.
Put the moulds in the fridge to set.