Addicted?

Lately I yearned to bake so much that I think I am addicted to it. Well it is good news rather than bad right? At least I am not addicted to gambling. LOLz.

It is definitely easier on the pocket than shopping or spa. These days I also refrain from e-bay shopping. I realised that the list of toys that I wish for is never ending. They will always be new cutters, new moulds and new books.

If I don't exercise self control, I think I will need a subscription to a storage hub to house all my toys.

Believe me, I do know of someone whose husband rented a warehouse space for his wife so that she can store all her stuff resulted from her shopping craze. Definitely I don’t want to end up like that for my craze. LOLz.

I wanted that extra money for our holidays. Hahahah. Today I yearn to bake again but yet I was feeling really shitty.

I had a very bad back ache yesterday. Blame it on wrong judgement. I was doing sugar crafting standing up!!!

Thus by evening, I was practically dead and my back has this wobbly feel as I couldn't stand tall. Still on painkiller so now I am in between the zombie stage and yet feeling restless.

I decided to bake to snap myself out of the stage. Seeing Anita's Steam Horlick Cake, it was way too tempting not to try it.

I simply love Horlick so I went for this one. When I baked I need to stay 1oo% focus. I wasn't myself so I did a blunder, a big mistake that kept me praying that the cake will rise and be good enough to eat.

Definitely don't want to waste a block of butter as well as eggs! Phew, luckily it was nice and fluffy and the tutor said it was delicious.

Thanks A for sharing this wonderful recipe. Next round, I just simply need to stay focus.



What you need:

250 gm Butter , room temperature
120 gm Castor Sugar
5 Eggs (S or M)
1 tsp Vanilla extract

Mix together :

120gm Condensed Milk with
50gm Strawberry Jam
70 gm Horlick
130 gm Plain flour )
1 tsp Baking Powder ) Sift together

Method :

Set a steamer filled with enough water and preheat at medium high fire . Line and grease a 8 inch round pan.

Cream butter and sugar at high speed till light and fluffy (about 3 or 4 mins)

Add in one egg at a time and continue to cream till well blended.

At low speed add in strawberry paste and blend well.

Still at low speed add in the condensed milk mixture and blend till mixture is smooth.

Fold in the horlick and sifted flour , stir will a spatula till well blended

Spoon the batter into cake pan and cover the top losely with a piece of aluminuin foil.

Steam at medium high fire for 50 till 60 mins.

Cool cake on rack before cutting.

Wrong timing

My son is in the morning session and he gets up about 6:15am. Usually he will have a sandwich either with Nutella or Peanut Butter or Ham and Cheese and followed by a cup of milk. After seeing

All That Matters's fluffy pancake, I am inspired to make some Blueberry Fluffy Pancake for my kid's breakfast but I just couldn't get up to prepare for son and also I picked the wrong timing as my girl usually get up late on Tuesday as she goes to bed late every Monday night because of taekwondo class.

Of late, the blueberries are so cheap that it is hard to resist not loading a few boxes home. As it is full of nutrients, I encourages my kids to eat them as snacks.

I am relatively surprised that although it is at a discount, it isn't sour at all.

Actually I am so glad to be able to enjoy this fruit at a decent price. In the past, strawberries too are expensive and through time and the savvy of supermarket purchasers, we get to enjoy these berries at a much lower price.

Let's hope some day, raspberries and other exotic fruits will be easily affordable for us to enjoy them as well. So instead of serving this as breakfast, I am giving Blueberry Fluffy pancake to the girl for her afternoon snack.



What you need:

100g self raising flour
2 tbsp castor sugar
a pinch of salt
2 eggs, separated
75ml milk
1 tbsp vegetable oil
1/2 tsp vanilla essence

Method

Sift flour into a mixing bowl, stir in sugar and salt and mix well.

Add egg yolks, milk, vanilla essence and oil.

Stir till you get a smooth batter.

Whisk egg white till stiff.

Stir in 1/4 of the egg whites to the batter and then gently fold in the remaining egg whites.

Heat a non stick frying pan and brush lightly with melted butter.

Drop a tablespoon of batter onto the frying pan.

Swirl round to form a cicle.

When bubbles appear, flip the pancake and cook till it is golden brown.

Serve hot.

It is such a luxury

I don't have the luxury of attending classes as and when I feel like it. I need to make sure that hubby's travel schedule doesn't clashed with the date that I committed to and someone must be babysitting my kids for I don't trust my helper. She has no maternal instinct in her. I am blessed to have friends who understand my position and are really good to me by sharing their wonderful recipes with me. Thus, that explains why sometime I cannot publish those recipes. I cannot betray their trust. When I found out a baking school nearby and classes are in the afternoon, I was overjoyed as it falls on days that my son is having his tuition. It also helps that son's tutor is responsible and I feel at ease leaving them at home during that time. She is committed and I have trust in her that she will fulfil her responsibility wholeheartedly. It was a nightmare locating the school. I left the address at home and there isn't a way to find a phonebook nearby. I made two calls hoping that they are at their desk so that they can log online for me but no luck. I was desperate as I was going to be late. Luckily, I found a bakery and the lady was kind enough to direct me. After registering myself, I settled down and was relatively surprised that there were only 3 students and yet the teacher didn't cancel the class. The teacher is very experience. Perhaps too experience for me as I struggled to follow her instruction. I didn't even realise that I missed a step for one of the recipe till the next day. I brought home some cake samples that the teacher gave us and it turned out that my kids and hubby liked them. Personally I still find it a little too sweet. What I learnt must put into practise right? So today, after fulfilling my cupcake commitment, I baked Banana Cheese Cake. With the reduced sugar, it fits perfectly with a cup of tea or coffee. Yeah... this is what I call a good afternoon break. Note: I won't be sharing this recipe as the teacher is still teaching this. This morning, we were doing grocery shopping as a family. Actually I love doing grocery as a family because I have extra help in managing the bags. Secondly, the family gets to pick their own favourites. Thirdly, the tasks are divided so we spent half the time in the supermarket which is great. On our way home, my dear boy said he wanted to help me cook dinner. I was shocked and yet happy. Finally he is a grown up boy. With my supervision, these are what he presented on the dinner table. Perhaps food done by own effort tasted better as he was the first to finish dinner. LOLz. Definitely not bad for a first timer in the kitchen. Well done son and keep it up. While the kids had son's cooking. We had this .... Remember I told you that my neighbour is from Penang and she said she knows how to cook Penang Prawn Noodle. Well today she gave us a huge bowl of Penang Prawn Noodles! It was so good that I just have to ask how she does it. Do remember to check out this little blog of mine as I hope to attempt this soon. It was simply irresistable. I feel so lucky ....

Chemistry

I befriended W through a forum and didn't really get a chance to connect with her till late. Though I had her contact on my msn list for a long time, somehow, I am afraid that she might be busy and had no time for me. Being at home, we have own time own target but I cannot assume others are too. Anyway, I finally get to meet her in person and I am glad. It is such a wonderful feeling finding like minded people who shares the same passion as you. I love it. I am not a brittle person as I don't really like peanuts but hey this Almond Brittle is something special. In fact it is really very good that I have to control myself so that I can save some for my hubby who adores brittles. W make this for sales and it is absolutely delicious. Thanks for sharing this with me and nice knowing you.

I am so curious

When A asked me as to whether I had eaten Bangkok Kaya Cake before, my response was "what is that?". Apparently this recipe was made popular in the 90s. I wasn't really into baking then.

During that time, I think my favourite was Sara Lee Pound cake and it is simply off the shelf type. LOLz.

She told me that it is basically a layer of sponge cake, a layer of coconut agar agar and a layer of coffee flavoured agar agar.

The question to her was, how can it be kaya cake when there isn't any? A, who is the lucky one, had a chance to taste an authentic one and she told me that when you eat it, it gives a feel of you eating a kaya cake.

Though I am no fan of coconut, this really got me curious enough to do a search on the internet.

True enough, I didn't get any luck. Even the one that posted by a popular blogger under a different name for the cake (who adapted from a magazine) was nothing close to that according to A as she had tried that recipe from this particular magazine ages ago.

The search result leads me to a few Malaysian bakers who either sell this cake or conduct lesson on this. Of course, I don't have the luxury to drive or fly up north just to learn this.

Strangely, there isn’t any Thai baker who is doing this either, so now how on earth this Bangkok Kaya Cake comes about?

If you are the lucky one who had tasted this and know about the origin of this cake, please do share with me or if you have the recipe, I would love to try it out. Nevertheless, A managed to source for one that she said was close to the authentic.

Well at least for now, I get to taste something close. Don't try won't know right? I didn't breeze through this cake even though the recipe looked simple.

I failed on my sponge base. Threw it in the bin and got deflated. Wanted to try another sponge recipe but that one don't use Optima flour and I was thinking that this bag of flour is going to waste.

Luckily D was sharing with me a reliable easy sponge that still uses Optima Flour. So this morning, after the cake batter was in the oven, I was praying hard that it will be nice and brown.

I was into the 2nd process and decided to halt it just in case the base failed me again. Phew, all went well and the cake unmould beautifully.

After that, it was easy peasy all the way. I am going to share this with a group of mommies over dinner. I can't wait for the review.



My kaya layer is in a horrible hue as I added in the wrong colour! Though it might be yucky in looks, let's hope it is not yucky in taste to this group of ladies.

Verdict: The coffee overpowering, the coconut is distinctive but it is no way kaya like. So conclusion is that this cake doesn't give that kaya cake feel. Nevertheless, it is nice as little N had three pieces at one go and the ladies like it too.

What you need:

3 eggs
188g Optima flour
52ml water
53ml corn oil
½ tsp vanilla essence
A pinch of salt

Method

Preheat oven at 180 ˚C . Greased and lined a 10” pan.

Beat all the above for 10 mins and bake for 15 mins.

Coffee Layer

What you need:

500ml water
150g sugar (I will reduced to 100g)
¾ tbsp agar agar powder
½ tbsp chocolate emulco
1.5 tsp instant coffee (reduced to 1 tsp)

Method

Put all the ingredients into a small pot.

Stir to boil till sugar and agar agar dissolved.

Pour into a 9” pin and leave to set.

Kaya Layer
What you need:

750ml thick coconut milk (from 1.5 coconut)
150g sugar (reduced to 100g)
¼ tsp salt
1.5 tbsp agar agar powder
A little green colouring
45g cornflour
90ml milk

Note:
I will reduce to 500ml coconut and 340ml milk with an additional of 2 eggs.
Reduced corn flour to 20g.

Method

Stir and boil milk with sugar and agar agar powder till sugar and agar agar is dissolved.

Add in cornflour and stir till blended.

Add in coconut milk and eggs and whisk till it thickened.

Reduced heat and further cook it for a few mins.

Pour into coffer layer and then put the cake on top of the kaya layer.

Leave to set and chill in the fridge. Serve chilled.

Procrastinating no more

I bought a packet of mochi premix flour from L long time ago. I seriously don't know whether it is still edible as there isn't any expiry date on it. I procrastinated on this also because I lost the recipe that came with it. Even though I saw it on several blogs but it didn't motivated me enough. Last week, I had the chance to be in my favourite bakery and I quickly grabbed a few to satisfy my yearning. This indeed spurred me to bake some on my own. Nevertheless, I took the risk as I really don't want to waste this precious pack. Yes my one and only premix pack of mochi flour. Somehow it seems so difficult to get hold. I have asked friends who visited Taiwan or Hongkong to look out for it but in vain, perhaps they don't bake thus they don't know where to look for it. Anyway, at long last this packet of mochi flour is put into good use. Unfortunately it wasn’t like those in the bakery. Initially, it was rock hard but after cooling down, it turned a little softer but I was expecting something chewy like store bought but in the end, I was disappointed. Could it be I kept it too long? or Perhaps the proportion of the premix is different from the one I found on the internet. Whatever it is, I am glad this didn’t go to waste but this might be my last attempt to bake mochi bread. Well this is because, recently W gave me a recipe that allows us to baked from scratch but it seems that one or two of the component is not available in Singapore. Let’s hope one fine day, some baking guru will be able to reveal this secret recipe of this mochi flour and be able to make it more accessible for home baker like me who adores this mochi bread.

The nicest

I have seen many different type of sport coaches but for this one, I find her a rare gem.

I chanced upon this lady who is coaching Taekwondo from a community club three years ago. At first glance, she seems so mild and gentle to be a Taekwondo coach. In fact, I had my doubt that she can "control" my "out of control" son then. Surprisingly after a month, I was getting NO ear ache at all. In fact, she was all praised for my son. The bonding she made with her students are amazing and best of all, the kids enjoyed her training.

When competitions are drawing near, she will encouraged her students to come for more practise and with no additional cost! She will find vacant parking lots to train the kids. Thus I was not surprised that her club is one of the top 3 in the nation.

Unlike many clubs that I witnessed, the students are sore losers but for her club, the members are well mannered and good sportmanship which is so important for a sportsman. Though we wanted our son who has such great passion for this game to pursue further.

Sad to say, Taekwondo wasn't recognised much by Singapore. Yes, Singapore Sports School does not have this as their programme.

With a recent freaked accident, I really hope parents will not stopped their kids if they have the passion.

So as an encouragement for this wonderful coach, I baked her a blue berry chiffon cake. As I was telling you, I borrowed this chiffon cake book from the library.

The steps looks so simple and easy. For this particular recipe, some how I know something was wrong.

The egg yolk batter after adding in the oil, initially seems okay but once I added in the flour, everything went wrong. It was so thick that I had problem removing it from the whisk. Thus when I add in the first batch of egg white, I was making sure that it will blend in well before adding the remaining egg white.

All went well after but ...... Unfortunately, my chiffon cake turned out really really ugly. Nevertheless, let's hope she still likes it.

This is for her.



This is for my family.



Now who still dares to eat this ugly piece of cake? Haiz..... I just need to keep on trying till I get it.

I am going to write down the recipe, I strongly believe the author missed out the water but then again, I might be wrong.

Adapted from Chiffon Cake Book - 44 recipes

What you need:

5 egg yolks
95g blueberry jam
65ml salad oil
130g cake flour
7 egg whites
80g castor sugar
80g frozen blueberries (coat with flour)

Note: I strongly suspect the water portion is missing from here.

Method:

Preheat oven to 180 degrees. Prepare a ungreased 20 cm chiffon cake pan.

Beat egg yolks with jam till well mixed.

Add in salad oil and incorporate it into the batter.

Add in flour and whisk till it is glossy. Set aside.

Whisk egg white and sugar till stiff.

Add 1/3 of egg white to egg yolk batter and followed by the remaining egg white.

Add in frozen berries and mixed evenly.

Pour into cake pan and bake for 40mins.

The real thing

I seldom or don't blog about product but for this one, I really wanted to tell the whole world. My dear cousin K dropped by Singapore for a short holiday. He bought along this packet of wonderful Shrimp Noodle (虾子面 read in Cantonese) for us to try. He told us that these days, it is rare to find a good product that has no preservative and is truly authentic. As taste is subjective, I was not really into what he said till I cooked it today. Boy was he right. This noodle has a distinctive 虾子 taste. In fact, when you cooked it, you can literally see it in the pot of boiling water. Though it takes long to cook but the taste was really good. I am going to stock this up when I next goes to HongKong. I just love it to bits.

Yearning

I haven't been baking a chiffon cake for the longest time. Don't ask me why? Actually besides Pandan Chiffon, I love chiffon cakes. I like the light texture and it doesn't give you the "heavy" taste like a sponge or a pound cake so you can easily finished half a cake by yourself. In fact, I wanted to buy a reputable recipe book by a Japanese lady but I really need to make sure this is what I wanted as I don't really know how to read Chinese recipes. The terms confused me. From what I understand, different country has their own way of naming the ingredients. Anyway, just by luck, I found this particular book in the library and guess what, as usual, there are many torn pages!!!!! This is so darn irritating!!!!!! I guess you might have already read about my frustration some time back but I really need to voice it out again!!! "Damn to whoever the selfish pig you are. If you really wanted it why can't you just photocopy it!!! ! it is only 3 cents!!!!!!". I just don’t get this as it is ALWAYS the Chinese recipes that gone missing…. arrrgh .... pissed! Enough of my ranting, I think I lost touch with chiffon. Though the Chocolate Chiffon tasted good, I believe I didn't do it correctly. The whole cake dropped out of the tin when I wanted to turn it over to cool. Luckily, damaged done was really minimal. I shared this with JY and CO and both like it but I am still not fully satisfied with it. Back to the drawing board and hopefully I will get it the next time. In the meantime, expect more Chiffon cakes.

Juggling

Hubby is down and out. He is hardly sick so when he taken ill, it means that he is really ill. Initially I too had symptoms of flu but after a restless night and a slightly dreary morning, I thought I caught the bugs from him. Luckily after lunch, I felt much better unlike him. He just needed plenty of bed rest and the good news was that he doesn't get any fever so we are more at ease. Since we are staying home, I might as well do some revision with the kids. I was also getting "bored" and my farm town crop wasn’t ready for harvest. So the thought of baking stirred. We also needed some cookies to fill the jar. Initially I wanted to bake scones, cookies and a cake but juggling to coach the kids and to bake is not that easy. In the end, I gave up on the cake. This Chocolate chip cookies is crispy and my kids love it! In fact, I have to stop my son from eating too much. Don’t want any member in the family to become sick. So he was already reserving some for himself to share with his best pal tomorrow. What you need: 186g plain flour ½ tsp baking powder ½ tsp baking soda ½ tsp salt 125g unsalted butter, room temp 110g castor sugar 105g brown sugar 1 large egg 1 tsp vanilla essence 185g semi sweet chocolate chips 125g almond nibs, toasted Method Preheat oven to 180˚C, prepare cookie pan. Sift the flour, baking powder, baking soda and salt. Set aside. Cream the butter and sugars till fluffy. Add the egg and vanilla and beat on low speed until blended. Add flour mixture to the butter mixture and mix on low speed until well mixed. Add the chocolate chips and almonds and mixed well. Shape the dough with ice cream scoop and space them 4 cm apart. Bake cookies till golden brown for approx 12 mins. Cool briefly on pan and then transfer to cooling rack. I have been eating plain scones with cream and jam but when I went through my pile of KIV recipes, I saw Cherry, chocolate and buttermilk scones, I become curious enough to try it. Partly I wanted to finish up a tub of dried cherry that I find it too sweet to eat as it is. The texture is wonderful as it is moist unlike many “dry” scones that I tried before. Definitely a keeper. Next round, I will make it thicker to look more scone like. Adapted from The great book of Chocolate What you need: 140g plain flour 140g cake flour 60g castor sugar 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 tsp orange zest 115g unsalted butter, cold 90g dried cherries 60g chocolate chips 170ml buttermilk Toppings: 3 tbsp sugar ¼ tsp cinnamon Method Preheat oven to 190˚C, prepare baking sheet. Mix flours, sugar, baking powder, baking soda, salt and orange zest with a wire whisk. Rub butter into flour till it forms cornmeal size. Add in cherries, chocolate chips and buttermilk, stir till the dough becomes wet and sticky. Do not over mixed. Put into the tray and pat it to form a circular shape (1 inch thick). Using a spatula, cut into 8 pieces. Sprinkle the toppings over it and press it alittle to the dough. Bake till golden brown. Cool on rack.

click click click

At the blink of the eyes, a week had past. We are in the midst of preparing my little boy for his Prelim which is in the month of August. Since I hired a Maths tutor for him, I am suppose to be a little more relax but when I saw how the tutor who charges S$50/hr, had been coaching him. I started getting nervous again. Imagine, while giving my son tuition, his mobile phone is turned on and it kept beeping. Though his conversation is short, he is always smsing. During the school hols, he came twice in the morning and twice he went for his poo time during class. His method of teaching is by asking my son to attempt questions from an assessment book and he on the other hand is busy smsing. He only explains to my son when the kid can't solve the problem. Now, aren’t they supposed to go through topics by topic to see which topic he needed help most or just killing time asking the child to do his assessment while he looked on? Now he is telling me my son’s standard is okay when a month ago, on his first lesson that my son can’t even comprehend the basic? I am baffled that during this one month, my son’s had shown such improvement. Thus I need to put a little pressure on him by telling him that since my son is not taking his Chinese, I am expecting either A or A* for the other three subjects. He gave me a stare and quickly continued to say that it takes two hands to clap? As I have lost touch with the tuition world, I am wondering whether this is the norm of tutors? I really don't know whether I am getting petty or what. For that kind of fees, I am definitely expecting something in return. Next week, son will be starting on his Science tuition as my hubby won’t find the time to coach him. She too came with years of experience and only charges only S$30/hr. Let’s see this one is better than the first. So enough of my ranting ….. Have you ever been obsessed with Pork Floss Buns? When the rave first got started, queues were seen at many of this reputable bakery. In fact, you can see people piling buns after buns into their trays. Some how, this trend died slowly, though it is still available but I reckoned it is still one of their best selling item. Recently I was up in Jakarta and this trend was once again seen. Doing a currency conversion, it is roughly the same price but the size is a little bigger than what we are getting here. Anyway, I started to get motivated to bake bread again. Though I have already acquired the 17 hour bread book few months ago, I didn't get any motivation to explore further. Thus I am making my own Pork Floss Bun. We just can’t pinpoint exactly how mine is different but I believe the floss has a role to do with the taste. What you need: White bread loaf recipe Mayonnaise Pork Floss After reading that somewhere is offering Durian on Toast and charging S$4+ for it. I just couldn’t resist having my own version. Thus the concept of embedding durian puree into my bun comes about. So I am calling this Durian Bun. I really don’t know whether any one or any where else had this. Nevertheless, this didn’t taste bad at all. In fact, my hubby and I like it. We tried both hot and a little cooled down and I think this bun is best eaten when cooled. What you need: White bread loaf recipe Durian Paste Enjoy.

Stung!

Past few days, I get tired really easily. I blame it on my poor sleeping habit. Really hard falling asleep and yet I was easily woken up. Guess I was getting paranoid about getting mosquito bites. Well for the past week, my home was infected with mosquitoes. Thankfully, the relevant authority was able to trace the source yesterday and this will take a day or two for it to clear. Yes, it is my neighbours below me that created a breeding grounds. You won't believe me if I tell you it was many. In fact, in just one day, we are able to collect about 40 - 50 dead mosquitoes for the authority to "view". It was really scary. We had to restock our insect repellents! It was so serious that they actually had someone over to fumigate our neighbour's place right after they make a round in my house to make sure that I am not the one that is breeding the mosquitoes. Even my next door neighbour commented that she smelt the air of someone fumigating. I am really glad that they acted so quickly, perhaps they are aware that this is really serious and not their usual case that they encountered on a daily basis. Initially I wanted to stay up to watch MJ's memorial service aired at 1:30am. I am no die hard fan of his but I do like some of his music and greatly admired his talent. To me, I think he overrides Elvis Presley! Anyway, I missed it. After a decent peaceful night, though not fully recharged, I told myself that I will take a nap this afternoon. The weather was great after a downpour, guess the week long fatigue took on to me and I just couldn't resist a nap after all. It was a good one and I woke up feeling much better. My table was laid out with my baking ingredients. Initially I wanted to try out a really delicious looking recipe that I copied from a library book but after going into details on the ingredients, I realised that something was wrong. Contacted my online bake kakis but they were busy to check it out for me. No choice, the temptation to bake is too great. So I switch to Plan B. Let me present you with my Chocolate Durian Cake . To some, this might be yucky but hey, sometime I guess we just had to be adventurous to find out whether it is good or bad by trying right? I will let you decides whether this is good or not but I definitely get a thumb’s up from my kids. We are saving a portion for hubby who is heading home tomorrow. Yipee.

On the road

Hubby left this morning on yet another trip. Guess I am now getting used to him being away.

Though I don't sleep well whenever he is not around but at least I don't have that panic attack anymore.

Yes, I used to have that whenever he travelled, because during his absence, somehow dear son will goes into his tantrums which I find it so hard to deal with.

I am glad that either our dearest son is growing up or I am getting more relaxed with him.

Saw a few cartons of the soya milk left untouched in the fridge. Normally these will go off the shelf like hot cakes but I guess because there were two cartons that is unsweetened. After tasting it, my kids got turned off by it and didn't touch it since. Well a mistake of trying to be healthy.

Sometime back, I saw this recipe shared in one of the forum and A forwarded me a hard copy. It was meant for me to test out but like many other recipes, there is this "one fine day" I will try.

I like Chilled Beancurd (豆腐花). Thus I was eager to find out whether I can do it too. Getting good Chilled Beancurd is really hard to come back these days. There are a few that is reputable but I find that the standard had dropped over the years. Perhaps the commercialisation played a part to the quality.

This recipe needs you to make your own soya milk but I took the lazy way out because I needed the space in the fridge.

My trial didn't turn out well. It looks silky though but it was way too soft. Perhaps I will increase the agar agar powder the next time round. Now back to the drawing board.



What you need:

500gm Soya Bean (Soak for 5 -6 hours )
2875mls water
125mls evaporatd milk
1 tbsp agar agar power
2 tbsp sugar
3 - 4 pcs Pandan leaves

Method

Liquidize beans with 2L water & sieve twice with "cotton bag ". Top up with water to get 2875 mls of soya milk.

Dissolve agar agar power with 500 ml of soya milk.

Pour in remaining soya milk, sugar & mix well.

Boil with pandan leaves till boil (stir constantly) & continue to simmer for another 10 mins over low heat.

Add in evaporated milk, stir well (DO NOT BOIL). Remove & leave to cool slightly for 5 mins. Scoop out bubbles & bean curd skin.

Pour into plastic containers with cover & leave to set.

After 10 mins, scoop out bean curd skin for smooth surface

When cool, cover with plastic cover & chill till set.

Serve with sugar syrup or gula melaka syrup.

Note: This can be kept in the fridge for 3 to 4 days.