R & K stand for Raymond and Karina who graciously brought the powder from Singapore. This jelly will not be possible if not for them. Renee loves this type of jelly which is Konnyaku.
Ingredients:
10 gm Konnyaku powder
210 gm sugar
Juice from the tin of lychee + water = 950 ml
1/4 tsp Citric Acid
lychee, pineapple and glazed cherries
coloring
Method:
Mix the konnyaku powder and sugar together and mix them well.
Pour the mixture into the liquid gradually and stir till it comes to the boil and turn off the fire.
Keep stirring for 5 minutes till the bubbles disappear.
Add citric acid and coloring and stir well.
Put pieces of fruits in the moulds and fill the moulds with jelly.
Chill the jelly in the refrigerator before serving
Serves
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Years ago this bun is known as the Mexican bun. When a friend asked if i know how to make rotiboy, i had to look it up and found that rotiboy is mexican bun.The rotiboy consists of three parts: the filling, topping, and sweet dough. The filling and topping can be prepared beforehand and kept in the refrigerator until ready for use. The ingredients and instructions for preparing each of the three parts are given as follows. Please don't be put off by all the steps, it is very detailed. The aroma fills your home while the buns are baking and i would suggest eating them fresh when they come out of the oven.
Ingredients:
Filling
170g unsalted butter, softened
1/2 teaspoon salt
Topping
100g butter, softened
100g confectioner's sugar(powder sugar), sifted
1 large egg + 1 egg yolk, lightly beaten
1 tsp coffee emulco + 1 tablespoons instant coffee powder dissolved in 1 tbsp warm water
(a pinch ground cinnamon can be added)
100 g all purpose flour
Sweet dough
480 g bread flour
20 g soya bean flour
20 g powdered milk
70 g sugar
6 g salt
8 g instant yeast
1 large egg slightly beaten
270 g water
25g butter
6 g bread improver
Method:
For Filling:
Beat butter in electric mixer on medium speed with the paddle attachment for three minutes.
Blend in salt and refrigerate until firm.
Divide mixture into 10 g portion into ball. Keep refrigerated until ready to use.
For Topping:
Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy.
Gradually beat in eggs.
Mix in coffee mixture.
Sift in flour and mix on low speed until combined.
Refrigerate until ready to use.
For Sweet Dough:
Mix 1/2 of the flour, soya bean flour,castor sugar, yeast and salt in electric mixer with paddle on low speed for one minute.
Add egg and water and mix on low speed for another minute.
Mix in butter.
Mix on medium speed for eight minutes until dough forms like spider web.
Change to dough hook and add the rest of the flour slowly.
Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms.
Remove dough from mixture and shape into a ball.
Divide the dough into 55 g portions(should get 17 portions).
Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute
To shape the buns:
Flatten a ball of dough with the palm of your hand.
Place a ball of filling in the centre of the dough.
Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.)
Pat into shape and place on a greased baking tray.
Repeat with remaining portions of dough.
Place each bun about 7.5 cm apart on the baking trays.
Prove for 45 min in a warm place.
Pipe the topping on the buns in a spiral, starting from the centre. (Use a ziplog bag and cut 1/8 inch hole at one corner, pipe until half way down the bun)
Bake in preheated oven at 400 deg f for 12 mins, turn off oven and let the bun continue to brown.
Serves
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We had a neigborhood block party and had to make something that is a pleaser as our neighbors are mostly caucasian. This is a moist and not so densed cake but the frosting is too sweet for me , anyway i guessed it should be sweet otherwise it will not be a frosting.
Ingredients:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans/walnuts
Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans /walnuts
Method:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots.
Fold in pecans/walnuts.
Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
Beat until the mixture is smooth and creamy.
Stir in chopped pecans/walnuts.
Frost the cooled cake.
Serves
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