4 desserts with one basic dough recipe. Get useful tips from this video to make your desserts.
Basic Dough Recipe
Ingredients:
200g glutinous rice flour
50g tapioca flour
2 tbsp caster sugar
2 tbsp cooking oil
100ml hot water
100ml room temperature water
Some additional suggestions
Replace 100ml temperature water with Pandan juice (blend panda leaves and strain)
or
Replace 100ml temperature water with thick coconut milk.
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Tang Yuan
Basic dough roll into small balls. Served in sugar syrup to taste that is boiled with pandan leave and ginger slices
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Ondeh Ondeh
For the filling chopped up gula melaka-150gm. For the coating mix 200gm of grated coconut with a pinch of salt.
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Kuih Kochi and Green Koo Kuih
Both have the same filing. For the filling, melt gula melaka-150g with water-50ml flavoured with pandan leaves then add in freshly grated coconut-200g. Cook till the grated coconut absorbs the mixture. Lastly add in 1tbsp tapioca starch slake with cold water. Pour into the mixture and mix well. Remove from heat. Set aside and let it cool down before wrapping.
#ondeonde #kuihkoci #tonyuen #angkoo
同時也有4部Youtube影片,追蹤數超過1萬的網紅Rasaflix,也在其Youtube影片中提到,Fuh, memang sedap betul Sagu Gula Melaka ni. Tambah bila dimakan sejuk-sejuk. Rupa dia pun cantik, berwarna-warni je. Resepi Sagu Gula Melaka | Sago ...
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- 關於gula melaka syrup recipe 在 The MeatMen Facebook 的最佳貼文
- 關於gula melaka syrup recipe 在 Sherbakes Facebook 的最佳貼文
- 關於gula melaka syrup recipe 在 Rasaflix Youtube 的最佳貼文
- 關於gula melaka syrup recipe 在 The Meatmen Channel Youtube 的最佳貼文
- 關於gula melaka syrup recipe 在 Spice N' Pans Youtube 的最佳貼文
gula melaka syrup recipe 在 The MeatMen Facebook 的最佳貼文
Bored at home? Let us bring Happy Hour to you – virtually!!
During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.
Today’s recipe in our stay home series is a Kaya Toast Cocktail inspired by a drink from Bitters and Love. In our own rendition of the cocktail, we have used kaya, which is a traditional jam made from pandan, coconut and eggs. This olive-green jam most known as a spread on toast for a truly authentic Singaporean breakfast (the link to our kaya toast recipe below). Also in the mix are the Gula Melaka or known as palm sugar, and coconut cream. For this recipe, we will also be using the Dark Rum from Compendium, a homegrown distillery that produced the first and only rum made in Singapore.
Serve this cocktail with a slice of Kaya Toast on the side perfect for an afternoon tea. Cheers and we hope to see you when it’s safe to travel again!
Here is the link to our Kaya Toast recipe for your reference:
https://www.facebook.com/meatmen.sg/videos/1003830069658202/?v=1003830069658202
#bitters #cocktails #simple #PassionMadePossible #VisitSingapore
Serving:
Ingredients:
45ml Dark Rum
2 bar spoon Kaya
20ml Gula Melaka Syrup
20ml Coconut Cream
Pandan Leaf
Steps:
1. Add Dark Rum, Kaya, Gula Melaka syrup and coconut cream into a shaker. Froth/stir and taste.
2. Add ice into a rocks glass. Add ice into the shaker, shake for 8-10 seconds. Strain into rocks glass with ice.
3. Garnish with pandan leaf and kaya toast on the side.
gula melaka syrup recipe 在 Sherbakes Facebook 的最佳貼文
🥥🍍Pineapple Coconut Cake with delicious coconut cream (SO GOOD) and pineapple filling✌🏻Sorry for the Long wait guys! I finally managed to get the recipe out during the weekend! Hope you guys like it❤️❤️
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Deets 👉🏼 3 layers of fluffy coconut cake , 2 layers of cooked pineapple filling, coconut cream frosting using @ayambrandsg can coconut cream + a little icing sugar. The brown topping you see at the top and sides of the cake is actually dedicated coconut shavings mixed with a little Gula Melaka syrup😍
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💝Click the link in my bio @sherbakes for the full recipe or copy link below👇🏼
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https://www.sherbakes.com/…/…/coconut-cream-cake-recipe.html
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#ayambrandsg #ayambrand #coconut #coconutcake #coconutgulamelaka #gulamelaka #pineapplecake #chinesenewyear #cny2019 #feedfeed #foodphotography #instavideo #desserts #sgig #sgbakes #instabakes #dripcake #frosting #coconut #dessertbae #pineapple #tropicalcake #fruitcake #sherbakes #feedfeedbaking
gula melaka syrup recipe 在 Rasaflix Youtube 的最佳貼文
Fuh, memang sedap betul Sagu Gula Melaka ni. Tambah bila dimakan sejuk-sejuk. Rupa dia pun cantik, berwarna-warni je.
Resepi Sagu Gula Melaka | Sago Pudding with Palm Sugar Recipe
//Bahasa Melayu
--------------------------------------------------------------------------------------------
Bahan-Bahan Sagu
250 gm sagu
4 cwn air
Pewarna makanan (merah & hijau)
Nota: Warna yang digunakan boleh dipilih dan diubah mengikut cita rasa masing-masing.
Bahan-Bahan Air Gula Melaka
100gm gula melaka
4 sb gula pasir
1/2 cawan air
2 helai daun pandan (diikat)
Bahan-Bahan Kuah Santan
300 ml santan
1 sk garam
2 helai daun pandan (diikat)
Cara memasak
1. Untuk memasak sagu, tuangkan air ke dalam periuk dan biarkan ia sehingga mendidih.
2. Setelah itu, masukkan biji sagu. Sentiasa kacau untuk elakkan sagu hangit pada permukaan bawah periuk.
3. Tambahkan air sedikit demi sedikit jika perlu.
4. Didihkah sehingga menjadi sagu bertukar menjadi jernih.
5. Bilaskan sagu pada air mengalir menggunakan tapis untuk menghilangkan kanji pada sagu.
6. Kemudian, bahagikan sagu kepada beberapa mangkuk dan warnakannya. Pastikan semuanya digaul dengan sebati.
7. Sejukkan sebentar di dalam peti sejuk.
8. Untuk larutan gula melaka, didihkan air di dalam periuk.
9. Masukkan gula melaka dan gaulkan sehingga semuanya larut.
10. Masukkan pula gula pasir dan gaulkan sebati.
11. Tambahkan daun pandan untuk menaikkan lagi bau.
12. Untuk kuah santan pula, panaskan santan di dalam periuk.
13. Tambahkan garam dan daun pandan, masak sehingga mendidih sedikit. Pastikan sentiasa gaul untuk mengelakkan santan berketul.
14. Setelah semuanya siap, bolehlah nikmati sagu gula melaka bersama kuah santan.
//English
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Sago Ingredients
250 gm sago
4 cups of water
Food coloring (red & green)
Note: You can use any preferable food coloring.
Palm Sugar Syrup Ingredients
100 gm palm sugar
4 tbsp of sugar
1/2 cup of water
2 strands of pandan leaves (knotted)
Coconut Milk Sauce Ingredients
300 ml coconut milk
1 tsp of salt
2 strands of pandan leaves (knotted)
Cooking methods
1. For sago, pour water into a pot and let it boiled.
2. Then, add sago. Make sure to always mix it to avoid it burned at bottom of the pot.
3. Add water gradually if needed.
4. Cook sago until becomes fully translucent.
5. Rinse sago with flowing water by using strainer to remove the sago starch.
6. Next, divide sago into several bowl and color it. Make sure to mix it well.
7. Chilled it in the refrigerator for a while.
8. For palm sugar syrup, boil water in a pot.
9. Add palm sugar and mix it until all dissolved.
10. Add sugar and mix it well.
11. Add pandan leaves to enhance the smell of the sugar syrup.
12. For coconut milk sauce, heat coconut milk in a pot.
13. Add salt and pandan leaves, cook until it simmer. Make sure to always mix it to avoid the coconut milk become lumpy.
14. Once it is all done, you can enjoy palm sugar sago with coconut milk sauce.
Nak resepi lagi?
Sertai Telegram Rasaflix di
https://t.me/rasaflix
#sagugulamelaka #sagu #gulamelaka #sugarpalm #creamy #sago #pudding #dessert #recipe #resepi #pencucimulut
#kisahdunia #rasaflix
#dapurterpanas #mr_lovva #lemankakap #lawakdboom #rinrinchan
![post-title](https://i.ytimg.com/vi/xVEqbf5SvRA/hqdefault.jpg)
gula melaka syrup recipe 在 The Meatmen Channel Youtube 的最佳貼文
Bored at home? Let us bring Happy Hour to you – virtually!!
During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience @VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.
Today’s recipe in our stay home series is a Kaya Toast Cocktail inspired by a drink from Bitters and Love. In our own rendition of the cocktail, we have used kaya, which is a traditional jam made from pandan, coconut and eggs. This olive-green jam most known as a spread on toast for a truly authentic Singaporean breakfast (the link to our kaya toast recipe below). Also in the mix are the Gula Melaka or known as palm sugar, and coconut cream. For this recipe, we will also be using the Dark Rum from Compendium, a homegrown distillery that produced the first and only rum made in Singapore.
Serve this cocktail with a slice of Kaya Toast on the side perfect for an afternoon tea. Cheers and we hope to see you when it’s safe to travel again!
Here is the link to our Kaya Toast recipe for your reference:
https://www.facebook.com/meatmen.sg/videos/1003830069658202/?v=1003830069658202
#bitters #cocktails #simple #PassionMadePossible #VisitSingapore
Serving:
Ingredients:
45ml Dark Rum
2 bar spoon Kaya
20ml Gula Melaka Syrup
20ml Coconut Cream
Pandan Leaf
Steps:
Add Dark Rum, Kaya, Gula Melaka syrup and coconut cream into a shaker. Froth/stir and taste.
Add ice into a rocks glass. Add ice into the shaker, shake for 8-10 seconds. Strain into rocks glass with ice.
Garnish with pandan leaf and kaya toast on the side.
![post-title](https://i.ytimg.com/vi/4DMiE-hCIzc/hqdefault.jpg)
gula melaka syrup recipe 在 Spice N' Pans Youtube 的最佳貼文
Teochew cuisine (also pronounced as Chiu Chow/ Chao Zhou) is food from the Chaoshan region in China Guangdong province. Teochew cuisine is quite similar to Hokkien (or Fujian) cuisine because of the similarities of the cultures and even language of these dialect groups, even though Teochew cuisine is somewhat influenced by Cantonese cuisine in terms of style and technique used. Compared to Hokkien cuisine, Teochew food is usually prepared with the intention of bringing out the freshness of the ingredients used. Case in point would be steamed pomfret and their cold crabs.
Taro paste with gingko nuts is a traditional Teochew dessert that many Singaporean Chinese absolutely love - whether they are Teochew or not. We usually only get to enjoy this dish at wedding dinners or when we dine in some restaurants. For this dish, the yam and then mashed. Pumpkin is added for sweetness (I think also for the colour because yam looks so boring on its own :p) To give the dish extra fragrance, lard (super sinful!!!) or fried onion oil is added. Instead of sweetening this dessert dish with water chestnut syrup, Roland used brown sugar instead. Gingko nuts are a must for this dish because they add a very yummy texture difference to this dessert. Traditionally, I believe coconut cream wasn't added but in Singapore, our yam paste is usually laced with a lot of coconut cream so don't badger us, okay :). This was done according to what we have eaten in Singapore. By the way, although we call this yam paste -- this is not really a sweet potato paste because in Singapore, taro is widely known as yam - although I know that in the US, yam is widely known as sweet potato. Both sweet potato and taro are both roots, they are actually different types of plants. Oh by the way, I just read that in Polynesia, taro is enjoyed in somewhat similar way too. How awesome! If you have never tried this dessert before, perhaps you can try to make them and enjoy it with your family.
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. These two brands are also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 5 - 6 pax
500g of taro - steam til soft then mash them w/ 50g of brown sugar
1 can of gingko nuts - boil in 200ml of water w/ 3 tbsps brown sugar
250ml of coconut milk (add 1/3 tsp of salt and bring it to a gentle boil)
150g of pumpkin (steam until soft & mash it up)
Note:
Use some cooking oil to fry the taro into a smooth dough. You can also use shallot oil or lard instead.
Once you have made the taro into a smooth dough, add coconut milk to make the dough into a smooth paste. Alternatively, you can just serve them separately and let your guests do it themselves.
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If you like this recipe, you might like these too:
Sago Pudding w/ Gula Melaka 椰糖西米露布丁 Yummy Dessert
https://www.youtube.com/watch?v=Ml0Tknz2rVE
Thai Red Ruby Dessert
https://www.youtube.com/watch?v=IjczGEBxNg4
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
![post-title](https://i.ytimg.com/vi/COcpauuH7Ec/hqdefault.jpg)