WATER CHESTNUTS COCONUT MILK PANDAN PUDDING

Ingredients:

Coconut Top Layer:

20gm Green Bean/Mung Bean Flour
128ml Ayam Brand Coconut Milk
60gm Fine Sugar
125ml Water
Pinch of Salt

Bottom Pandan Layer:

30gm Green Bean/Mung Bean Flour
50gm Fine Sugar
5pcs Water Chestnuts
250ml Pandan Juice
(6pcs Pandan Leaves
300ml Water - blend together)


Method:

1. Wash pandan leaves and blend to extract out the pandan juice. Set aside.
2. Wash and clean water chestnuts and chopped into smaller pieces.
3. Prepare pandan layer. Mix green bean flour with pandan juice and sugar, bring to boil and cook on  low fire until it look thicken, add in chopped water chestnuts and mix well.
4. Spoon the cooked mixture into prepared casings, half filled.
5. Next, prepare top coconut layer.
6. Mix green bean flour with ayam brand coconut milk, water and sugar together and bring to boil/cook on low fire until it thickens. Remove from fire.
7. Spoon mixture over the pandan layer.
8. Allow to cool before chilled in the fridge to set and firmed.
9. Best served it when chilled.
Enjoy.


Steps to make the casing:

- Washed and clean the pandan leaves.
- Cut 6″ lengths of each pandan leaf.
- Make 4 slits on the bottom part, 1 1/2″ apart to make five sections.
- Alternately tuck in each section to make a small pandan square box.
- In the last flap, use a toothpick to close the side together.
- If there is a hole in the centre of the casing, just cut a small piece of pandan leaf and placed it on top of the hole.

MANGO & PASSIONFRUIT COCONUT JELLY

Start with the bottom layer.


INGREDIENTS:

Bottom Layer:

2pcs Ripe Mangoes
3pcs Passion Fruits - cut half and remove the flesh
6gm agar agar powder
400ml Water
4tbsp Sugar
150ml Mango puree - blend 2 Mango to get the puree.

Method:

1. Cut and remove mango skin. Blend the mangoes flesh with and 150ml water to get the mango puree. Set aside.
2. Bring 400ml water to boil with agar agar powder. Mix well.
3. Once boiled, add in sugar to taste.
4. Add in blended mango puree and passionfruit flesh and stir well to combine.
5. Pour mixture into the prepared glasses or mould, half-filled and let it half set in the fridge.

Prepare the top layer while waiting.


Top Layer:

~ 6gm Agar Agar Powder
~ 5tbsp sugar
~ 200ml water
~ 200ml Ayam Brand Coconut Super Light
~ Pinch of Salt

Method:

1. Bring 200ml water to boil together with agar agar powder in a saucepan.
2. Once the mixture is boiled, add in sugar to taste. (Adjust to your taste)
3. At this point, add in Ayam Brand Coconut Super Light and a pinch of salt, stir and mix well.
4. Pour mixture onto the bottom mango passion layer.
5. Allow to cool down before chill in the fridge.
6. Serve cold and enjoy.

STEAMED BLUE PEA TAPIOCA KUEH

Ingredients:

500gm Fresh Grated Tapicoa
30pieces Dried Blue Pea Flowers
100ml Hot Water
130ml Coconut Milk
140gm Fine Sugar
140ml Water
1/2 Salt

3 Pieces Banana Leaves
200gm Fresh Grated White Coconut
Pandan Leaves

Method:

1. Soak dried blue pea flowers with 100ml hot boiling water for 1 hour.
2. Squeeze out grated tapioca  water until slightly dry and put into a bigger bowl.
3. In another pot, add sugar together with water, coconut milk, blue pea flowers water, bring to simmer until sugar dissolved.
4. Pour the coconut liquid mixture into the grated tapioca. Stir and mix well.
5. Pour the mixture into a tray/plate and level it evenly.
6. Place few pieces of pandan leaves on top of tapioca mixture.
7. Put to steam on medium fire for about 45 to 50mins.
8. Once cooked, remove from wok and leave to cool for about an hour before cut into bite size and coat each piece with the steamed grated coconut.

** 9. While the tapioca steaming, prepare the grated coconut, sprinkle with 1/2tsp salt, place some cut pandan leaves on top of the coconut, steam for 5 to 8mins.

CHICKEN MUSHROOMS QUICHE

PASTRY INGREDIENTS:

- 80gm Unsalted Butter
- 1 1/2tbsp MARIGOLD DAWN Sweetened Beverage Creamer
- 160gm Plain Flour
- 2 Egg Yolks
- 20gm Caster Sugar

METHOD:

1. Rub cold butter with flour and sugar with our finger until crumbly.
2. Add in add in MARIGOLD DAWN Sweetened Beverage Creamer and egg yolk, mix to form dough.
3. Transfer dough into cling wrap and chill in the fridge for an hour.
4. Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 8 inches in dia and just under a ¼-inch thick removable-bottom fluted tart pan and trim the edges. Chill the pastry for 15 minutes in the fridge.
4. Dock the bottom of the pastry shell with a fork and bake it for 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking.
5. Allow to cool completely before adding filling.


FILLING INGREDIENTS:

- 120ml MARIGOLD King of Kings Full Cream Evaporated Milk
- 60ml Fresh Milk
- 2 pieces of Chicken Breast - cut into smaller pieces
- 5 pieces of Shiitake Mushrooms  - cut strips
- 10 pieces of Cherry Tomatoes
- Handful of Baby Spinach
- 3 Large Eggs - beaten
- 1tbsp Olive Oil
- 2 cloves of Chopped Garlics
-  Shredded Mozzarella Cheese
- Salt and Pepper to taste


METHOD:

1. Heat up a pan, add in olive oil to fragrant the chopped garlics
2. Add in chicken breast and season with salt and pepper.
3. Add in the mushrooms and stir fry with the chicken until dry. Remove from heat.
4. Whisk eggs in a bowl and add in MARIGOLD King  of  Kings Full Cream Evaporated milk and fresh milk. Add salt and pepper to taste.
5. Add the cooked ingredients into the egg mixture.
6. Pour the mixture onto the prepared tart. Lay few cherry tomatoes and baby spinach and sprinkle shredded mozzarella cheese.
7. Bake in a preheated oven for 30mins at 180deg oven temp.
8. Serve hot and enjoy.

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