Mango Sticky Rice Dessert - Love on the Plate

I am sure some of you may know and have tasted this sweet dessert. My first encounter to this yummy dessert was back when I lived in Australia. This dessert is from Thailand and has spread out around the world. I was craving for this dessert when I saw a very intimidating picture of my dear foodie friend who recently travelled to Bangkok and had this dessert there (lucky you Rita!).

So here is my version of mango sticky rice dessert.

Ingredients:

200g sweet glutinous rice, soaked overnight

2 pandan leaves

1 can of coconut milk (app. 400ml)

1/2 block of palm sugar (app. 80g), shredded

salt

1 Thai mango

Directions:

Rinse and drain the glutinous rice, then add 1/2 can of the coconut milk and some salt. Stir it well. Add one of pandan leaf. Then place the mixture in a heat resistant container for steaming. Steam it until cooked (the rice becomes clear and sticky) app. 40min.
Meanwhile boil the other half can of coconut milk and then add the shredded palm sugar, pandan leaf and some salt. Mix it well.

To serve, place some scoop of the steamed sticky rice, top it up with some cut mango and pour the sweet sauce on top.

I would like to share this recipe for the event of Masak Bareng Yuuk - Love on the Plate.

Bubur Biji Salak (Sweet Potato Balls Dessert)

This sweet potato balls dessert is known as one of many sweet treats that is usually served to break the fast during Ramadhan month in Indonesia. You may find it easily sold at small stalls on the streets. It is a really nice treat, rich and sweet with a tad of savory from the coconut milk added on top. The recipe is from an old Kartini magazine shared by Lia.

Ingredients:

500g sweet potato

200g tapioca flour (I used sago flour)

1L coconut milk

250g palm sugar, shredded

2 pandan leaves

salt

water

tapioca mixture (1Tbsp of tapioca+3Tbsp water)

I used half of the recipe.

Here is how the raw balls look like.

Directions:

Boil the sweet potato until cooked, peel off the skin and mash it while it is still warm. Cool it off, add the flour little by little and mix well. Continue to mix until it does not stick. Form small balls as shown as the above picture. Boil some water in a pot and transfer the ball inside the pot while it is still boiling. Wait until it is floating (means it is cooked). Take it out of the boiling water and keep it aside.

Take 125mL coconut milk, add salt and boil it. Keep it aside.

Meanwhile, boil the rest of the coconut milk, shredded palm sugar, pandan leaves, and salt. When it is boiling add the tapioca mixture and stir it instantly until thicken. Add the cooked sweet potato balls. Turn off the stove. To serve, pour it into a small serving bowl and add some cooked coconut milk on top. You may enjoy it warm or cold (refrigerate before serving).

I got big help from this big girl...good job Bianca!

Es Sirsak Manado (Manadonese Style Soursop Shake) - Red and White Food Photo 2011

It has been more than 7years I had not had soursop (read: not seen it anywhere around me). So last week when I saw it in an Asian store, no more thinking twice, it was bought! When I got home, I just realized it was soooo expensive..it cost me more than 11$ for 2Lbs of it...what a rip-off! O well..I really want it, so 11$ got to be good then. One of my fellow food blogger suggested me to make this shake, to be honest, it was the first time for me to hear the name of it...never heard about it before and sure never had it before either. Thus I check her blog out, and found the recipe here (thank you mb Ria). A little modification was made and here is my version:

Ingredients:
- 1.5cup of soursop, discard the skin and seeds
- 1 cup of coconut juice

- 0.5 cup of shredded coconut meat

- 0.5 cup of nata de coco, discard the sugary water

- 0.5 cup of red palm seeds, discard the sugary water

- 1 cup of longan, discard the sugary water

- 1 cup of shaved ice

- 2Tbsp of sweet condensed milk

- 1Tbsp of cocopandan syrup (red color)

Directions:

Blend soursop, coconut juice and meat in a blender until smooth. Put some of nata de coco, palm seeds and longan into a serving glass. Add the soursop shake and top it up with shaved ice. Drizzle some sweet condensed milk and cocopandan syrup on top.

The recipe is good to make 3 tall glasses of shake. Serve immediately.

I would like to submit the first picture to the Red and White Food Photo 2011, in order to celebrate our National Independence Day. Happy 66th Independence Day Indonesia!

Chocolate Pudding with Vanilla Sauce - Happy Valentine's Day!

So it is here again with all its sweetness, Valentine's Day! Don't you simply love this particular day? Though love should be shared each of every day, but this day is to express your feeling to your beloved in a special way. Here is a simple recipe to sweeten up your day. Happy Valentine's Day all!

Recipe from here. Beware of addiction (...but chocolate has anti oxidant in it, so do not worry! eat more and stay healthy :P).

Ingredients:
For Pudding:
1 package of agar powder, app. 8g
50g granulated sugar
200g dark cooking chocolate, melted
400mL water
100mL sweet condensed milk, you may use whole milk and then add some more sugar and reduce the water volume added
1 egg yolk, slightly beaten

For sauce:
1 tsp vanilla powder (I used vanilla liquid)
1 Tbsp cornstarch
200mL sweet condensed milk
pinch of salt
1 egg yolk, slightly beaten
300mL water
I added 1 tsp rum (to my sinfulness...:D)

Directions:
For pudding:
Wet/rinse pudding mold with water. Set aside. In a sauce pan, mix well sweet condensed milk, agar powder, sugar and water. Boil at medium high heat and stir constantly. Add melted dark cooking chocolate and mix well. Dissolved beaten egg yolk with 2 Tbsp of this agar mixture. Pour it into the sauce pan, mix well and continue to boil. Remove from the heat. Wait for 3min until the vapor gone. Pour it into the mold. Keep it in fridge. Serve cold with vanilla sauce.

For sauce:
In a sauce pan, mix well vanilla, cornstarch and salt. Add sweet condensed milk and water. Boil at medium high heat and stir constantly. Dissolve beaten egg yolk with 2 Tbsp of this mixture. Pour into the sauce pan and stir instantly until thicken. Remove from the heat and stir in the rum. Refrigerate before serving.

Fermented Glutinous Rice Pudding (Puding Tape Ketan Ijo)

I have posted this writing on my Multiply last month for an event called Monthly Foodie Multipliers. As the theme was green, every body got to submit their entry anything in green. It was my first time making fermented glutinous rice in my kitchen (well, I used to help students making it in a microbiology lab). The taste was super fresh, sweet and alcoholic. Mostly it was consumed as it is and a little portion was used to make this three layer pudding.

Ingredients:
To make fermented glutinous rice:
- 500g glutinous rice
- 1/2 of the culture pill, crush until powdery
- 2 drops of pandan essence
- 5Tbsp of sugar
- 200ml boiling water
- water

To make the pudding:
- 3 packages of clear/no color agar powder
- 1L cool water
- 500mL of fresh milk
- 24Tbsp of sugar
- 4drops of durian essence
- 2drops of green food grade coloring

Directions:

Making Fermented Glutinous Rice:
Wash the glutinous rice and add pandan essence. Mix it well and soak it with water overnightly. Drain the soaking water and steam the rice. During the steaming when the rice is hot enough, add some boiling water into it. Continue to steam until done (app. 30minutes). Cool it down and then add the culture powder and sugar and mix it well. Keep it in a tight-sealed container for 2-3days until an alcoholic aroma produced. Do not forget to check it every day and stop the fermentation immediately when the aroma produced by placing it into refrigerator. Keep it in fridge for longer use.

Making Pudding:
In a pot, pour 500mL water and 1 package of agar powder and stir it well until the agar distribute evenly. Place the pot on a stove and cook until boiling, do not forget to stir it while cooking. Once it is boiling, add 8Tbsp sugar, green coloring and durian essence and stir it well until all sugar dissolved. Remove from stove and pour it into a mold. Keep it in a fridge for 20minutes just enough time to let it just harden.
While waiting, prepare the second layer by well mixing 500mL water with 1 package of agar powder. Bring it to boil and then add 8Tbsp of sugar and half of the fermented glutinous rice, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first layer from the fridge and carefully pour the second layer agar on top of it. Put it back to the fridge and keep it for another 20minutes.
Prepare the third layer by well mixing 500mL fresh milk with a package of agar powder. Bring it to boil and then add 8Tbsp of sugar, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first and second layer from the fridge and carefully pour the third layer agar on top of it. Put it back to the fridge and keep it until all harden. Serve it cold.

Mixed Fruits Drink (Es Buah Campur)

The weather has been so unpredictable recently. One day could be so warm and humid and the next day could be lightly snowing again. They have already had the air conditioning on in our building. On one of those humid warm days, I had special treat for my little family. This drink is easy and quick-almost no time to prepare.

Ingredients:
- 1 can of longan in sugar solution/syrup
- 1 can of cocktail fruits (containing: green grapes, cherry, pineapple, peach, pear)
- ice cubes

Directions:
Mix all of the ingredients in a punch bowl and stir it well. Adjust the sweetness by adding some water or ice cubes. Serve it cold.

Young Coconut and Rambutan Drink (Es Kelamud Rambutan)

I can not believe, this place could get warmer now, and it feels like summer already. So couple days ago, I just prepared this drink for evening "snack"...yes, it sounds a bit weird when I said it's snack, but it's true...we had it as our snack, not just a drink...a refreshing snack. And Bianca loves it...yes she loves any drink and snack...and yes it is a snack and drink as well, so she loves it...

Ingredients:
- 1 can of rambutan with pineapple filling
- 1 package of frozen shredded young coconut (available at asian store), thawed
- ice cubes
- water
- cocopandan syrup

Directions:
In a punch bowl, mix well all of the ingredients except the syrup and ice cubes. You may use the sugar solution from the canned rambutan too. Then add some cocopandan syrup to taste. At last add some ice cubes or you may keep it in fridge for an hour before serving.

Two Layer Mango Pudding

Who does not love mango? If you said you don't, you will be the first one I know. Well at least, as long as I live, I have never met someone who hates mango. My almost 2y old daughter loves it, my husband loves it and so do I. Back in my country, where you may find lots of Mango variety, you can choose of what your favorite, but in Canada, I have to be content of what the market has to offer. Even the canned one taste good! This time, I feel like combining the canned mango with agar. It's superb for dessert!

Ingredients:
- 1 package of red color agar powder
- 1 package of clear color agar powder
- 5 egg white
- 1lt of fresh milk
- 400ml cold water
- 18Tbsp of sugar
- 1 can of mango
- 1 small package of blackberries

Directions:
In a pot, pour 500ml milk and 200ml water, mix it. Then add the clear color agar powder and stir it well until the agar distribute evenly. Place the pot on a stove and cook until boiling, do not forget to stir it while cooking. Once it is boiling, add 9Tbsp sugar and stir it well until all sugar dissolved.
Meanwhile place sliced mango on the bottom of round cake tin or pudding mold. Beat the egg white with a mixer at high speed until foamy. Pour the boiling agar into it and beat again at lowest speed for 1min or gently stir it with a wooden spoon. Pour it into the mold. Keep it in a freezer for 10minutes just enough time to let it just harden.
While waiting, prepare the top layer by well mixing the rest of milk and water with the red color agar powder. Bring it to boil and then add the remaining sugar, stir it well until all sugar dissolved. Remove it from the stove and wait for 2minutes (do not give time for agar to harden). Take out the harden first layer foamy agar from the freezer and carefully pour the red agar on top of it. Put it back to the freezer or fridge until it is harden (remember that using freezer is a way to accelerate the hardening process, but at the end it is better to keep it in a fridge). You may add some blackberries when serving.

Japanese Cheese Cake - My Heaven on Earth Dessert

I was literally drooling over the pictures I saw on Titi's page. And when I asked, she kindly sent the recipe to my mailbox, it was very nice of her. So one of those quiet evening, when my two kids were asleep and while waiting for my husband to get back from work, I made this yummy cake. It is definitely heaven on earth! Unfortunately I can not share the recipe publicly due to Ti's privacy. I hope you still can enjoy the pictures!

Note: drop her a line, you may be lucky enough to get the recipe sent to you...

Raisin Sponge Cake - A Friendship Recipe

I am thankful to have many great friends from blogging world. And with some of them I am even able to chat almost every day. And from what we are talking about, I have learnt a lot about many things. The other day, while chatting with Deetha and Rurie, I was dragged of the way they described this particular cake. They convinced me that this cake recipe is the best among its class. Thus, I tried it at my little kitchen and yes they are absolutely right. It is the best sponge cake I've ever made. It is super moist and soft. Now, I am happily presenting this sponge cake recipe and dedicating it for our friendships!

Yongki Gunawan's Sponge Cake (modified by me)

Ingredients:
- 10 egg yolk
- 5 egg white
- 10g emulsifier (I used 1tsp of ovalette)
- 150g sugar (I used 120g)
- 100g cake flour shifted (I used all purposed flour)
- 1Tbsp powdered milk (I used baby powdered milk)
- 1Tbsp cornstarch
- 150g butter
- 1Tbsp condensed milk (I used sweetened condensed milk)

I added:
- 1tsp of vanilla extract
- 2tsp of rhum
- raisin

Directions:
Preheat oven to 180C, grease and flour a round or square cake tin. Melt butter in a saucepan. Whisk eggs and sugar until just thick and then add emulsifier and continue whisking until it is thick, white and fluffy. Add flour, cornstarch, powdered milk, sweetened condensed milk, vanilla extract and rhum and mix it well. Add melted butter and mix well again. Pour in the cake tin and sprinkle some raisin and bake for 25-30 minutes or until a tooth pick inserted comes out clean.

Left-over Files of 2008 Series, Bongko Roti (Steamed Coconut and Bread Dessert)

Still with left-over pictures from last year...
I used to have this food as snack during my childhood, my mom used to make it for us. But it has been a long while and it was almost forgotten, until one day I came across cie Ine's page which shares the recipe of it. She called it pisroti, however I am more familiar with the term "bongko roti". Anyway...basically it is the same thing. So here is the recipe...

Ingredients:
- 2 pieces of sandwich bread, cut into 8 each
- 1/2 can of young coconut meat
- 1/2 can of jackfruits, slice it
- 2 pandan leaves, cut into 3cm in length
- 800ml of light coconut milk (I used 1 can of coconut milk, plus 1glass of water)
- 100g of sugar
- dash of salt
- banana leaves for wrapping

Directions:
Dilute the sugar and salt with coconut milk and water and stir it evenly. Place a piece of pandan leaf, 2 cuts of sandwich bread, 1Tbsp of coconut meat, 1Tbsp of jackfruits and 100ml coconut milk on a wide piece of banana leaf. Then wrap it and seal it with a toothpick (see this picture). Do it over and over until all done. Steam them for at least 20minutes.

Note: Cie Ine suggested to serve it cold but I prefer to eat it warm.

Fresh Mixed Fruits Dessert (Manisan Buah Segar)

I had some good friends coming over late in the evening last week. And since I did not receive any notification about their visit ahead of time, I did not prepare some foods for nibbling. I only had some fruits in my fridge. But it was kinda boring just to serve whole fresh fruits, despite the fact that I did not have much fruits left. So I just made this dessert (they said they had have dinner already). Thought if I mixed them I would have enough for every body...

Ingredients:
- 3 Royal gala apple
- 3 tangerine orange
- half of cantaloupe
- bunch of green grapes
- 5Tbsp of sugar
- 80ml of water
- 1 lime

Directions:
Wash and cut apple and cantaloupe into bite size. Peel off the skin of orange. Wash the grapes. Place all of the fruits in a big bowl. Meanwhile, pour water and sugar in a microwaveable bowl and microwave it for 1minute. Stir it well until all the sugar dissolved. Drizzle the lime juice and mix it well again. Pour the solution into fruits and mix it. Keep it in the fridge for an hour or longer. Serve it cold. You may add other fruits as you like.

Raisin Cake To My Favorite...

Initially I wanted to make lapis surabaya, my forever favorite cake...However when browsing around the recipe on the internet, I found out it requires a big quantity of eggs and as a beginner in baking I do not dare to follow the recipe with a large amount of eggs. How if I fail? I do not want to waste the eggs that way..

So instead of making it layers, I just made it simple and added some raisin. This becomes my favorite...

Ingredients:
- 2 egg yolk
- 3 whole eggs
- 55g sugar
- 1tsp of ovalet
- 35g all purpose flour
- 15g of full cream milk powder (I used baby formula)
- 15g of corn starch
- 100 gr of melted margarine
- 1Tbsp of rhum
- 150gr of raisin

Directions:
Mix eggs and sugar with a mixer at high speed for 10minutes. Add ovalet and continue to mix until thick and fluffy. Add shifted flour, milk powder, corn starch and rhum, and mix it well with a spatula. Add melted margarine and mix it well again. Transfer it to a loaf tin which was layered with margarine and flour and then add the raisin. Bake at 350F for 40minutes.

Don't Chuck Me into Garbage-Brownies Pudding

It was late at night when I was going to make brownies for my little girl and her dad. It's supposed to be baked for 45minutes, but I left it for a longer period of time whilst taking shower. The brownies turned out to be too hard and chewy and seems like no one would ever touch it nor eat it. Therefore the next day, I just prepared agar pudding and dipped the hard brownies into it while the agar was still hot so that the liquid immersed to the brownies and magically made it edible and soft...and it worked! I did not have to chuck it into garbage...

Ingredients:

To make brownies:
- 160gr of semi-sweetened cooking chocolate
- 75gr of margarine
- 2 eggs
- 200gr of sugar
- 1tsp vanilla essence
- 100gr of sliced almond
- 100gr of crushed peanut
- 150gr of choco chips
- 200gr of all purpose flour
- 1/2tsp baking powder
- salt

To make pudding:
- 1 package of clear/transparent agar powder
- 400ml fresh milk
- 350ml cold water
- 4Tbsp of sugar

Directions:
To make brownies:
Cook chocolate and margarine in a pot and stir it until melted. Turn off the stove and let it cool down. Mix egg, sugar and vanilla essence in a mixing bowl with a mixer under medium high speed until thick and fluffy. Add the cooked chocolate and mix it well. Add flour, baking powder and dash of salt, mix it well. And then add almond, peanuts and choco chips. Transfer it into a baking pan which was layered with margarine and flour before. Bake it for 45minutes at 350F.

To make pudding:
Mix well water, milk and the agar powder. Place it on top of stove and cook and stir until boiling. Add sugar, stir and turn of the stove.

To finish up:
Place the brownies in the center of mold and then pour the hot agar mix on it. Keep it in a fridge until it is harden.
Slice it as you like and serve it cold.

Kolak Pisang (Sweet Banana Dessert with Coconut Milk)

First of all, I would like to extend my greetings to my dear moslem friends from all around the world, who will soon be entering the month of fasting. Wishing you a blessed month and happy fasting!
I remember when I was still in Indonesia, during the fasting month, people like to have sweets to break the fasting. And only during this month, I noticed a lot of small stalls opened on street selling foods, mainly fresh, cold and sweet dessert. Kolak was one of many things they sold. So to remind me of the feeling of that fresh afternoon air, I made kolak myself 3 days ago...

Ingredients:
- 3 banana, cut into 1.5cm thickness
- 2 sweet potato, peel off the skin, cut into small chunks
- 1 can of jackfruits
- 1 can of palm seeds
- 1/2 can of coconut milk
- water
- 1 block of palm sugar
- dash of salt
- 9cm of pandan leave, cut into 3



Directions:
In a pot, boil the sweet potato in water until almost tender. Add palm seeds, pandan leaves and palm sugar and stir until all the sugar dissolved. Add jackfruit, banana and salt and stir it well. Continue to cook until boiling. Add coconut milk and stir it instantly. Wait until boiling again and turn off the heat by then.
Keep in fridge before serving, or add some ice cubes if you like.

Fruity Pudding with Homemade Strawberry Syrup

I was extremely happy when I got some packages of agar powder from my auntie in California two weeks ago (thank you Bou Bulan..). It is a bit hard to find that particular Indo brand here and I like to use that brand...that is why I was so happy to have them on stock in my kitchen now. My daughter loves to eat pudding made of that agar powder and I usually try to serve it with various flavor.
This time I mixed it with canned fruits and I made strawberry syrup as well.

Ingredients:
- 1 package of clear agar powder
- 1 package of red agar powder
- 1000ml of cold water (700ml+300ml)
- 400ml of fresh milk
- 1 can of cut mixed fruits, discard the syrup
- 18Tbsp of sugar

To make strawberry syrup:
- 1 box of fresh strawberry (approx. 350gr)
- 200ml of cold water
- 150gr of sugar



Directions:
In a pot, mix well the clear agar powder with 700ml cold water. Cook and stir until boiling. When it is boiling, add 9Tbsp of sugar and mix it well. Pour it in a molding bowl. Add the canned fruits. Keep it in a fridge until harden.
While waiting, make the second layer of agar by mixing the red agar powder with 400ml milk and 300ml cold water. Cook and stir until boiling and then add 9Tbsp of sugar and mix it well. Pour this agar on top of the harden first layer. Put it back into the fridge until harden.
To make the strawberry syrup, blend the fresh strawberry with cold water in a blender under high speed until smooth. Place it in a pot and cook until boiling. Add sugar and stir it well. You may add some more sugar or decrease the amount of it to meet your desired sweetness. Continue to cook and stir for 10minutes until thicken. Keep it in fridge.
To serve, cut the harden pudding and pour some cold syrup over it.

3 Layers Orange Pudding

I made this pudding for an Indonesian community picnic potluck which was held last week at Hawrelak park, Edmonton. A friend of mine asked me to bring it and she also gave me 3 packages of orange color agar. To be honest, I rarely used orange color one, I prefer using clear, green or red one. This time since I only had orange color, I decided to make something that close to orange...and the choice went to mandarin orange.
So I bought some mandarin orange in an Asian store. Initially the idea was to make 2 layers, the first one contained orange juice with pulp (I remembered I still had some orange juice with lots of pulp at home), and then the next layer just clear orange pudding with peeled mandarin orange as accent. However, when I made the last layer and put it in fridge for a while, Bianca was cranky and I needed to bring her to bed. I thought the agar would not be harden so quick and that Bianca would fall asleep before the agar got to hard for me to attach the mandarin orange...when finally Bianca felt asleep, the agar was hard enough and I could not attach the mandarin orange on top, so I decided to make the third layer. At the end, I think 3 layers look better!



Ingredients:
- 2,5 packages of orange color agar powder
- 3 mandarin orange, peel off the thin skin
- 600ml orange juice with pulp
- 1000ml water (150ml+750ml+100ml)
- 250ml fresh homogenized milk
- 19Tbsp sugar (5+9+5Tbsp)



Dissolve one package of agar powder with 150ml water and 600ml orange juice. Put it on top of a stove under medium high heat. Cook and stir it until boiling. Once it is boiling, add 5Tbsp of sugar and stir it until all sugar dissolved and boiling again. Pour in a molding bowl. Keep it in fridge until harden.
While waiting, make the second layer using another orange agar powder. Dissolve it with 750ml cold water. Cook it as we did for the first layer. Add 9Tbsp sugar and stir. Pour it on top of the hard first layer and put it back to the fridge until harden.
Make the third layer by dissolving half package of agar with 250ml milk and 100ml water. Cook it at the same way and add 5Tbsp sugar and stir. Pour it on top of the second layer. Decorate with peeled mandarin orange. Try to do it while the agar is warm but not hard yet.
Serve it cold and add some vanilla sauce if you like.

Blueberry-Melon-Mango Pudding

One of my new Indonesian friends here in Edmonton, asking me to make pudding, any kind of agar pudding. Since I got freedom to decide what kind of pudding I would make, I just dig out what I had in stock. I had fresh blueberry and also some melon-mango juice....hm..why not combine the two of them?

Ingredients:
- 2 packages of agar powder (red and transparent/clear one)
- 1 small bowl of fresh blueberry
- 600ml of melon-mango juice
- 500ml of fresh homogenized milk
- 100ml+200ml of cold water
- 9Tbsp+5Tbsp of sugar



Dissolve the clear agar powder with milk and 200ml cold water. Put it on top of a stove under medium high heat. Cook and stir it until boiling. Once it is boiling, add 9Tbsp of sugar and stir it until all sugar dissolved and boiling again. Pour in a molding bowl. Add the blueberry and keep it in fridge until harden.
While waiting, make the second layer using the red agar powder. Dissolve it with juice and 100ml cold water. Cook it as we did for the first layer. This time add less sugar (approx. 5Tbsp), since the juice is sweet enough. Pour it on top of the hard first layer and put it back to the fridge until harden.
Serve it cold and add some vanilla sauce if you like.

Cendol (Tapioka Bubbles Drink)

I have been talking about making it since two month ago, but keep postponing. I'd already had all the ingredients needed, still no desire to make it. Eventually last Monday I made it for my friend's birthday party. People loved it as the weather was warm outside.

Ingredients:
To make bubbles:
- 1 package of hunkwe powder
- 70gr of rice flour
- 35gr of tapioka flour
- 4drops of pandan essence
- 200ml of water
- 400ml of boiling water
- 1Tbsp of sugar
- pinch of salt
- ice cubes and cold water in molding pot

To make coconut milk mix:
- 1can of coconut milk
- 100ml of water
- pinch of salt

To make sweetener:
- 2blocks of palm sugar
- 3Tbsp of brown sugar
- 180ml of water
- 4 pandan leaves

Optional adding:
- 1can of jackfruit in syrup, discard the syrup, cut into small pieces
- 1can of grass jelly, cut into small pieces



In a bowl, dissolve hunkwe powder, tapioka and rice flour, sugar and salt with water. Add pandan essence and mix it well until all color distributed evenly. Prepare the boiling water on stove. While boiling, add the flour mixture little by little and stir it instantly and continuously until thickening and boiling again. Prepare the molding pot with ice cubes and cold water inside. Then pour the hot thick mixture and press it using a wooden laddle, so that the mixture will come out of the holes and form bubbles. The bubble which drops into cold water and ice cubes will harden and would not stick to each other. Do it until all done. Keep it aside.

In a small pot, mix well coconut milk, water and salt. Bring it to boil. Put it aside.

In a small pot, bring to boil water. Add pandan leaves. Then add palm sugar and stir it well until all dissolved. At last add brown sugar, stir it until all dissolve and wait until boiling again.

To serve, in a glass, put some bubbles, jackfruits and grass jelly. Then add coconut milk and the palm sugar sweetener. Stir it well. Add some ice cubes as it is good to serve it cold.

Pandan Marble Cake

After the first trial and everything turned out good, I confess that am addicted to baking. And since I still have some self raising flour and eggs and all the stuff I need for making marble cake, two days ago I made this pandan marble cake for my friend's birthday. The taste was good but the texture was not as smooth as the first trial. I suspect, the cold egg made the difference. Next time I do making cake again, I better let the egg stands for awhile and reaches room temperature before mixing it with other ingredients.

Ingredients:
- 150gr margarine (leave it for awhile at room temperature)
- 75gr sugar
- 3 egg
- 50ml fresh milk
- 130gr self raising flour
- 1tsp of baking powder
- 3 drops of pandan essence
- 1/2 tsp of extract vanilla



In a mixing bowl, mix margarine and sugar under medium speed until smooth. Add the egg one by one while mixing and then add milk. Continue to mix for awhile. Add the vanilla and then flour and baking powder, continue to mix until you get a fluffy mixture. Divide the mixture into 3, add pandan essence to the one third of the mixture, stir it well with a spatula until color distributed evenly. Put it aside.
Prepare the loaf tin by greasing it with margarine. Pour the first one third of the yellowish mixture into the tin. Then the green pandan mixture and lastly the other one third of the yellowish mixture. Make a line movement from one side of the tin to the other end using a fork. Bake for 45minutes to 1h at 300F until done. Take it out of the oven and let it cool off, then cut into the desired thickness. Serve it with a cup of tea or coffee.