Rum Fruit Cake廊酒杂果蛋糕

Rum Fruit Cake
廊酒杂果蛋糕

Ingredient (A)
材料(A)

Fruit mixed 600g
杂果粹

Rum 60ml
廊酒

Honey 2 Tbsp
蜜糖

Water 2 Tbsp
水

Ingredient (B)
材料(B)

Butter 250g
牛油

Brown sugar 225g
褐糖

Eggs 6 nos
鸡蛋

Vanilla 1/2tsp
X香精

Ingredient (C)
材料(C)

Flour 300g
面粉

Baking powder 1 tsp
发粉

Salt ¼ tsp
盐

Rum 2 Tbsp
酒

Almond 120g
杏仁粉

Nutmeg ½ tsp
桂皮粉

Method
发粉

1. Soak built mixed with rum and 1 Tbsp. Brown sugar for at least 24 hours or 1 week in fridge.
先将A料腌制24小时或者1星期。(置入冰箱)

2. Beat butter till thicker up add in brown sugar and continue to beat till over sunny and light brown.
面粉，发粉和盐同篩，然后加入桂皮粉拌均匀。

3. Add in vanilla continue to beat. Add in eggs, one at a time beating well each additional. Add in “A”, mix and salt. Fold in.
牛油和糖拌至松软后，随即将鸡蛋逐粒加入拌均匀，并加入面粉和发粉拌均。最后再将杂果粹加入搅拌至均匀。

Egg White Chiffon蛋白雪峰蛋糕

Egg White Chiffon
蛋白雪峰蛋糕

Ingredients
材料

Egg white 9 nos
蛋白

Egg yolk 2 nos
蛋黄

Flour 150g
面粉

Sugar 25ml
糖

Oil 25ml
油

Salt ½ tsp
盐

Baking powder 1 tsp
发粉

Tartar powder ½ tsp
打打粉

Coconut milk 200ml
椰浆

Green coloring a bit
青色素

Method
方法

1. Flour and baking powder sieve together.
面粉和发粉同篩。

2. Egg yolk, coconut milk,green coloring and flour mix well.
将蛋黄，椰浆，盐，油和青色素等一起拌均匀。

3. Egg white and tartar beat together for a while. Then, add in sugar continue beating till fluffy. Pour the mixture into the tray bake for 30 min at 180 degrees.
蛋白加入打打粉一会，加入糖继续拌至发起，倒入盘内烘30分钟，火度180。

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Siena Cookies(6 Layers Black & White)黑白千层香脆曲奇

Ingredient
材料

White dough
白粉团

Unsalted butter 90g
无盐牛油

Icing sugar 70g
糖粉

Egg yolk 1 no
蛋黄

Flour 150g
面粉

Vanilla essence A drop
香精

Chocolate dough
巧克力粉团

Unsalted butter 96g
无盐牛油

Icing sugar 60g
糖粉

Egg white 15g
蛋白

Flour 145g
面粉

Coco powder 13g
巧克力粉

Method
方法

1. White dough: Beat butter and sugar until soft. Add in egg yolk then follow by flour and vanilla essence.
白粉团： 将牛油和糖打至软，加入蛋黄，再加入香精。

2. Divide dough into 3 equal portions. Wrap individually and put freezer for ½ hour.
将粉团分成3份等份量，然后将每份隔包起来，放入冰箱1/2小时。

3. Chocolate dough: Beat butter and sugar until soft. Add egg white then follow by both flours.
巧克力粉团： 将牛油和糖一起打至软，加入蛋白，接着加入粉。

4. Divide dough into 3 equal portions and wrap. Put freezer.
将粉团分成3份等份量，包起来放入冰箱。

5. Roll each dough into flat about 5mm thickness and overlap each dough until can get an alternate color. Put freezer to harden.
将每份的粉团棍杠成5公分厚片。将每一片叠成起来成黑白相隔色后放入冰箱。

6. Cut the dough into about 6mm thickness. Arrange on the baking tray. Repeat until finish. Bake 160 degrees for 15-18 minutes.
取出，用利刀将饼切成6公分厚，然后排在烘盘上，以160度烘至金黄色后取出。

Tiramisu提拉米苏

Tiramisu
提拉米苏

Ingredients
材料

Egg yolk 40g
蛋黄

Egg 20g
蛋

Sugar 75g
糖

Whipping cream, whisk up 150g
淡奶油，打起

Gelatine powder, mix with 25g water 8g
鱼胶粉，搅入25克水

Mascarpone cheese, mascarpone 250g
芝士

Syrup
糖浆

Nescafe powder 5g
咖啡粉

Castor sugar 35g
幼糖

Water 85g
水

Finger Sponge
手指海绵

Flour 110g
面粉

Corn flour 35g
玉米粉

Castor sugar 130g
幼糖

Egg yolk 110g
蛋黄

Egg white 160g
糖白

Icing sugar 10g
糖分


Garnishing
装饰

Cocoa powder, dusting 10g
巧克力粉

Method
方法

1.Prepare finger sponge: Whisk egg white, slowly add in sugar, whisk until peak and foamy, slowly fold in egg yolk then slowly fold in the both flour until everything well mix. Place into the piping with plain nozzle the pipe finger size accordingly the height of the ring then spread two pieces of round base, bake at 190 degrees for 12 minutes.
准备手指海绵 ： 将蛋白打至起泡，慢慢加入糖，然后卷入蛋黄。最后加入A,至全搅均匀。放入挤花袋里，用圆的花嘴，挤出长形和两片圆形。放入烘炉190度至12分钟。

2.Prepare mouse : Bain-marie whisk egg yolk and sugar until hot, transfer to mixer, whisk until pale colour, melt gelatine over bain-marie then slow pour into the egg mix, finally add in the mascarpone cheese.
准备募思 ：将蛋黄和幼糖坐在滚水，打至热，然后转放在搅拌机打至淡色，将鱼胶粉也坐在滚水里搅至溶解，然后倒入蛋料里，最后加入芝士。

3. Slowly combine together whipping cream and mascarpone cheese mix.
将淡奶油和芝士料拌均匀。

4. Finishing – Arrange finger sponge to line cake ring and base. Brush syrup on the base then pour in half of the mix to cover another pieces of sponge base, syrup then finally the remain mix. Spread even . Put freezer for ½ hour.
完成 ： 将手指蛋糕排在蛋糕的圈形里，底部放一片白色的蛋糕，搽上一层的糖水将倒入一半的芝士料再放上一片的蛋糕，搽上糖水，倒入剩下的芝士料。待冷。

5. Remove cake ring. Cut some round paper to place on top then sift cocoa powder. Can be cut and serve.
取出切或剪些圆形的纸张，贴在蛋糕面。然后洒些巧克力粉在表面，即可切供食。

Crunchy Peanut Drop Cookies花生香脆小饼

Crunchy Peanut Drop Cookies
花生香脆小饼

Butter 130g
牛油

Brown sugar 60g
黄糖

Flour 130g
面粉

Chopped peanut, Toasted 40g
花生粹，烘香

Custard powder 35g
蛋黄粉

Peanut butter jam 30g
花生酱

Topping
上层

Whole peanut, toasted 20g
花生，烘香

Method
方法

1. Beat butter and brown sugar until soft. Add in chopped peanut and peanut butter jam. Finally add in flour and custard powder, mix well.
将牛油和黄糖一起打至软，放入花生粹和花生酱，最后加入面粉和蛋黄粉打至均匀。

2. Put into piping bag and press dough into round shape. Place a whole peanut on top.
放入挤花袋挤出圆形，放入一粒花生在上面做装饰。

3. Bake at 160 degrees for 15-18 minutes.
以160度烘至15-18分钟。

Amarican Bake Cheese Cake美国式烘芝士蛋糕

American Bake Cheese Cake
美国式烘芝士蛋糕

Ingredients
材料

Cream cheese 470g
芝士

Caster sugar 95g
幼糖

Egg yolk 55g
蛋黄

Whipping cream 210g
蛋奶油

Castor sugar 45g
幼糖

Egg white 80g
蛋白

Corn flour 20g
玉米粉

Flour 40g
面粉

Vanilla sponge 1 Pcs
海绵蛋糕

Jelfix 100g
亮油

Method
方法

1.Beat cream cheese and castor sugar until smooth, slowly add in egg yolk then follow by whipping cream, finally corn flour mix, remove and put aside.
先打芝士和糖至光滑，慢慢加入蛋，接下来加入淡奶油，最后加入玉米粉，待用。


2. Whisk meringue egg white and sugar, slowly fold into the cheese mix, put aside. Wrap up the cake ring with aluminum foil.
将蛋白和糖打起，慢慢卷入芝士里，待用。

3. Place the sponge at the bottom of the cake ring. Pour in the cheese mix. Bake at oven 170 degree for 50-60minutes.
将蛋糕模围上一张锡纸。然后放上一片蛋糕在内，将芝士倒入，烘170度和50分钟至一小时，取出待冷。

4. Boil jelfix with 50g of water until boiling then brush on top the cheese cake.
煮亮油和水至滚，待冷，搽上芝士蛋糕表层，待冷即可供食。

Sponge Cake
海绵蛋糕

Egg 155g
蛋

Castor sugar 85g
幼糖

Flour 85g
面粉

Method
方法

1. Whisk egg and sugar until light and foamy. Manually fold in flour.
打蛋和糖至起泡白色，用手卷入面粉。

2. Pour the mix onto 12” x 16” tray spread evenly.
倒入一个12” x 16” 盘上

3. Bake 210 degree for 12 minutes.
烘210度12分钟。

Taiwan Tea Leaves Egg 正宗台湾茶叶蛋

Sesame Almond Cookies芝麻杏仁酥饼

Sesame Almond Cookies芝麻杏仁酥饼

Ingredient
材料


Flour 300g
面粉

Almond chip 100g
杏仁脆

Egg 1 no
鸡蛋

Baking soda ½ tsp
苏打粉

Corn oil 14Tbsp
粟米有

Icy sugar 110g
糖粉

Yeast ½ tsp
发粉

White sesame a bit
白芝麻

Method
方法

1.Put the flour in a tray. Add in icy sugar, yeast, baking soda, almond chips and knead evenly. Add in corn oil and blend.
面粉：转用盘一只装载后将糖粉，苏打粉，杏仁脆等一起加入拌均。接着将油加入拌均搓透。

2.Divide the mixture into 50 portions. For every portion, use hand to knead into circular shapes and press. Then arrange and put on a baking tray. Rub every almond cookies with egg and sprinkle with white sesame.
搓好后将它分成50份。每份用手搓圈压遍些少，然后排放在烘盘里。每一粒扫上蛋液些少并粘上些白芝麻。

3.Then out inside an oven and bake between 250 to degrees for 15 to 20 minutes. Bake till aromatic and golden in color.
最后放进烘炉用250至300度火力烘约12-20分钟左右，使它香同时呈现金黄色为好。

Crispy Almond Puff糖酥杏仁饼

Crispy Almond Puff糖酥杏仁饼
Ingredient
材料

Crisp floor 200g
糖酥粉

Almond flake 300g
杏仁片

Oily paper 1 Pcs
油纸

Method
方法

1. Spread oily paper on a baking tray. Sprinkle crisp flour onto the tray. Add on almond flake. Sprinkle crisp flour again. Use 140 degrees to bake till golden color.

将油纸铺在烘盘上，再把糖酥粉撒在烘盘上加上杏仁片再次把糖酥粉撒上，火度 用140度烘至金黄色便可。

Ang Ku Kueh红龟果

Ingredients:

600g glutinuous rice flour

14 tbsp cooking oil

4 tbsp sugar

1/2 tsp red colouring

400ml coconut milk

a pinch of salt

Method:

1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.

2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.

3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

4. Divide dough into even portions depending on the mould you are using. For each kueh ku, the quantity of the dough and the filling should be the same.

5. Clean banana leaves and cut into pieces slightly bigger than the mould because the leaves will shrink when steamed.

6. Flatten each piece of dough to form a thin skin and wrap with a ball of tau sah. Press the dough ball into the mould, knock the mould gently to dislodge the kueh ku and place it on a piece of banana leaf.

7. Steam kueh koo over medium heat for 8-10 minutes. Remove the steamer lid to let out excess steam in between steaming time so that you will have a nicely shaped kueh ku. When cooked, remove and brush with a little oil to prevent sticking.

Mocca Almond Coconut Cookies咖啡杏仁椰丝小饼干

Mocca Almond Coconut Cookies
咖啡杏仁椰丝小饼干

Ingredients

Unsalted butter 125g
无盐牛油

Castor sugar 25g
幼糖

Brown sugar 25g
黄糖

Flour 125g
面粉

Ground almond 25g
杏仁粉

Desiccated coconut 25g
椰丝

Corn flour 25g
玉米粉

Nescafe powder 3g
咖啡粉

Baking powder 2g
发粉

Topping
上层

Almond flakes 15g
杏仁片

Egg yolk 20g
蛋黄

Method
方法

1.Beat butter and both sugar until soft and fluffy. Add in flour mix (A) become dough. Wrap and put chiller for ½ hour.
将牛油和糖一起打至松软，然后加入(A)粉料至打至软团。包起来放冰箱1/2小时。

2.Roll out dough, use a flower round cutter to cut out the cookies size. Arrange on the baking tray. Brush with egg yolk, then place a piece of flake almond on top.
将皮杠成3公分厚，用模切出喜爱的现状，排在烘盘上，涂上蛋黄，放入一片杏仁片。

3. Bake at 160 degree for 15-20 minutes.
以160度烘15至20分钟。

Almond Crisps杏仁碎香薄片

Almond Crips
杏仁碎香薄片

Ingredients
材料

Almond flakes 170g
杏仁片

Icing sugar 100g
幼糖

Melted butter 40g
溶解牛油

Flour 40g
面粉

Egg white 135g
蛋白

Method
方法

1. Preheat oven 150 degrees.
预热150度。

2. Hand whisk egg white and icing sugar until combine and add in the flour. Whisk until mix well. Finally add in butter almond flakes. Spread thin layer on baking tray.
用手打蛋白和糖粉至均匀，加入粉，最后加牛油和杏仁片。涂上红盘上弄成薄片.

3. Bake at 150 degree at 20 minutes until golden brown.
以150度烘15至20分钟。

Portuguese Egg Tart葡京蛋塔 (酥皮)

Oreo Fantasy奥利亚蛋糕

OreoFantasy
奥利亚蛋糕

Ingredients(A)
材料(A)

Chocolate sandwich biscuits(Crushed) 250g
朱古力三文饼

Butter(Unsalted & soften) 60g
牛油

Ingredients(B)
材料(B)

8” Baked vanilla sponge (height at half inch)
海绵蛋糕(半寸高)

Ingredients(C)
材料(C)

Cream cheese 250g
奶油乳酪

Fresh milk 100g
鲜奶水

Sugar 30g
糖

Rich’s value pride (Liquid) 300g
高值奶油

Gelatine powder(Soak in 80g water and bain-marie until dissolved) 15g
植物胶粉

Chocolate sandwich biscuits(Crushed) 100g
朱古力三文饼(弄碎)

Ingredients(D)
材料(D)

Cooking chocolate(Cut into cubes) 80g
朱古力(切快)

Rich’s value pride (Liquid) 100g
高值奶油

Butter (Soften) 10g
牛油

Procedure
做法

1. Mix group(A) to blend well and transfer into spring base pan or cake ring, tp pat down then bring to refrigeration.
把材料(A)拌均匀，然后倒入圆盘，放入冰箱冷冻。

2. Beat cream cheese and sugar until fluffy at medium speed.
用中速度把奶油乳酪和糖打均匀。

3. Slowly add fresh milk and continue to beat until smooth mixture.
然后加入鲜奶水打至滑溜。

4. Bring gelatine to bain-marie until dissolved and leave aside.
把胶粉在bain-marie熔化。

5. Pour in value pride topping into cream cheese mixture and continue to whisk until soft peak.
加入高值奶油和奶油乳酪混合打至软化。

6. Then pour in the dissolved gelatine to stir well and lastly add in crushed chocolate sandwich biscuits to blend well.
加入溶化植物油胶和朱古力三文饼拌均匀。

7. Transfer half prepared mixture into prepared chilled chocolate biscuits base and cover up with baked vanilla sponge. Again fold in the remainder on top and bring to refrigerate approximately 2 to 3 hours.
把一半的混合料倒入冷冻朱古力饼低盖上海绵蛋糕糕粉，把余下叠上，放入冰箱至2-3小时。

8. Pour chocolate ganache to cover on top surface for decoration.
把朱古力粉放至上面做装饰。

Pineapple Tart风梨酥塔

Pineapple Tart
风梨酥塔

Ingredients
材料

Pineapple 3
风梨

(To remove skin and remove half of the liquid and cook with medium heat dry and 2 ½ cups and cook till dry)
风梨3粒磨细挤去1/2汁液以中火煮至有点干，然后加入2 ½杯糖，继续煮至呈黄褐色，圈成小粒即可。

Skin
皮的做法

Butter 500g
牛油

Icing sugar 90g
幼糖

Egg yolk 3
蛋黄

Egg white 1
蛋白

Milk powder 60g
奶粉

Vanilla powder 1tsp
香粉

Flour 700g
面粉

Method
方法

1. Cream better, sugar till white, add in egg yolk and egg white. Add in milk powder, flour, vanilla powder till even.
将牛油同糖拌匀，加入蛋黄在拌一会，然后加入面粉，奶粉及香粉同拌匀即可。

2. Cut into small pcs wrap with filling. Brush with egg. Bake in low oven 160 degree for 25 minutes.
取出一份皮料包入一份馅料搓成榄状，扫上蛋液放入烘炉以160度烘25分钟。

Almond Biscuit杏仁香饼

Almond Biscuit
杏仁香饼

Ingredients
材料

Almond flake 180g
杏仁

Icing sugar 100g
幼糖

Flour 180g
面粉

Salt 1 tsp
盐

Coking oil 140 ml
生油

Egg yolk 1
蛋黄

Method
方法

1. Bake up the almond flake. Use a mixer to crush into powdery from.
杏仁烘香，用搅拌机搅碎。


2. Use a deep bowl. Pour in icing sugar, flour, salt, almond and mix evenly. Pour a bit oil slowly into the mixture and knead into a dough. Use flower shape ease to mounted the biscuits. Rub egg yolk on the biscuits and bake for 20-25 minutes. An aromatic and fragrant almond biscuits are ready for serving.
用一个深碗，盛入糖份，面粉，幼盐，杏仁搅拌均匀。再将生油慢慢倒入，搅拌成面团。用花形印成饼扫蛋液，放入烘炉烘20-25分钟，即可香脆可口的杏仁香饼。

Chocolate Cashew Nut Cake巧克力果豆蛋糕

Chocolate Cashew Nut Cake
巧克力果豆蛋糕


Ingredients(A)
材料(A)

Chocolate flour 30g
巧克力粉

Hot water 100ml
热水

Ingredient (B)
材料(B)

Whole egg 2
全蛋

Salt 1/4tsp
盐

Egg yolk 6
蛋黄

Corn oil 100ml
黍米油

Baking soda 1tsp
苏打粉

Super fine flour 150g
特幼面粉

Raising powder 1tsp
发粉

Chocolate paste 1tsp
巧克力香精

Ingredient(C)
材料(C)

Egg white 6
蛋白

Castor sugar 150g
幼糖

Tartar powder 1tsp
嗒嗒粉

Cake Filling
蛋糕填料

Topping 500g
鲜奶油

Chocolate paste 200g
巧克力酱

Method
方法

1. Use hot water to dissolve chocolate flour.
用热水溶解巧克力粉，待用。

2. Mix egg yolk, corn oil, salt, chocolate(Ingredient B).
把蛋黄，油，盐，巧克力粉打到光滑。

3. Mix egg white, tartar powder, castor sugar(Ingredient C). Beat till tender and fluffy.
蛋白，打打粉，糖打至松发。

4. Pour mixture B to mixture C and blend evenly.
把蛋黄混合物倒入(C)的材料。

5. Use 9 inches tray to bake at 150 degree till baked.
用9寸盘以150度，烘熟为止。

Pandan Sentimental Cake班兰相思蛋糕

Pandan Sentimental Cake
班兰相思蛋糕

Ingredient (A)
材料(A)

Coil oil 130g
粟米油

Filled milk 160g
奶水

Salt A bit
盐

Pandan essence ½ tsp
班兰精

Ingredient (B)
材料(B)

Flour
面粉

Ingredient (C)
材料(C)

Egg 100g
鸡蛋

Egg yolk 200g
蛋黄

Ingredient (D)
材料(D)

Egg white 400g
蛋白
Castor sugar 150g
幼糖

Tartar powder 1 tsp
塔塔粉

Method
方法

1. Blend mixture A and evenly.
将(A), (B)混合搅拌。

2. Add in mixture (C) and blend evenly.
加入(B)拌匀。

3. Beat egg white (D) till fluffy. Add in sugar and blend till thicken.
加入(C) 混合搅拌均匀。先将蛋白搅拌至发泡即可加入糖继续搅拌至硬。

4. Mix and blend egg white dough and egg dough together evenly.
将蛋白面糊和蛋黄面糊一起搅拌至均匀即可。

5. Use 170 degree to bake in a oven for 25 minutes.
放入烘炉中层以170度烘25分钟。

Black Sesame Cake黑芝麻蛋糕

Black Sesame Cake
黑芝麻蛋糕

Ingredient (A)
材料(A)

Egg yolk 300g
蛋黄

Castor sugar 80g
幼糖

Whole egg 3
全蛋

Salt ¼ tsp
盐


Ingredient (B)

Cooking oil 100ml
油

Filled milk 100ml
奶水

Flour 200g
特幼面粉

Baking powder ½ tsp
发粉

Black sesame powder 50g
黑芝麻粉

Ingredient (C)
材料(C)

Egg white 400g
蛋白

Tartar powder ¼ tsp
塔塔粉

Castor sugar 100g
幼糖

Method
方法

1. Beat ingredient (A) till fluffy. Add in ingredient (B).
首先将(A)料打发再再加入(B)料。

2. Add in sugar, tartar powder and egg white (C). Beat till fluffy.
蛋白另外，加入糖，塔塔粉打发。

Kuih Ubi Merah椰糖木薯糕

Kuih Ubi Merah
椰糖木薯糕

Ingredients
材料下

(a) Tapioca 1Kg
木薯

Water 20ml
水

Salt 1/2tsp
盐

(b) 材料上

Gula Melacca / Brown sugar 150g
椰糖 / 红糖

Coconut 350g
嫩椰丝

Corn flour 2Tbsp
粟粉

Method
方法

Top layer
上层做法

1. Steam tapioca for 25 minutes. Salt, coconut milk mix well. Then steam 10 minutes
木薯去皮蒸熟，压成泥状。加入盐，水拌均，然后压入盘内，蒸10分钟。


Bottom layer
下层做法

1.. Add brown sugar mixed together and put on the tapioca (a).
将上面炒溶加入椰丝炒香在加入2Tbsp粟粉拌均，置于上述蒸好之木薯上压紧即可，切块取出吃，别有一番风味。

Fruit Tart水果塔

Fruit Tart
水果塔

Skin Ingredient (Pastry)
塔皮用料

Flour 250g
面粉

Butter 140g
牛油

Icy sugar 50g
糖分

Egg 30g
鸡蛋

Filling
馅料

Water 300ml
水

Sugar 120g
糖

Butter 30g
牛油

Fruit juice 200ml
果汁

Custard powder 200ml
吉士粉

Garnishing
装饰面

Jelly powder 25g
蔗里粉

Water 350g
水

Straw berries, mango, star fruit, kiwi, logan, grapes
草莓，芒果，杨桃，奇异果，龙眼，葡萄

Method (Skin)
皮做法

1. Blend and beat butter, icy sugar till fluffy. Add in eggs. Beat evenly. Mix in flour and knead into dough.
先把牛油，糖粉打松，加入蛋打均匀，再加入粉拌均。

2. Put the dough into the moulds, use 180 degree to bake for 15-20 minutes till golden in color.
将粉团按入模型内以180度烘15-20分钟至金黄色。

Method (Filling)
馅料做法

1. Cook water and sugar till boil. Add in butter. Turn off fire, stir till dissolve.
水和糖煮溶加入牛油熄火拌溶。

2. Mix in fruit juice to custard powder and corn flour. Blend evenly adds in sugar, water. Stir till soft, smooth to form custard.
果汁和两种粉拌均，倒入糖水中搅滑。

3. Set a side to cool. Pour the custard into moulds.
离火代冷才盛在塔皮内。

4. Garnish strawberries, kiwi, and mango on top. Sprinkle jelly water on the fruits in tart mould.
最后把水果装饰在上面淋蔗里水即可。

Nyonya Talam Cake达兰娘惹糕

Nyonya Talam Cake
达兰娘惹糕

Ingredient (Top Layer)
材料(上层)

Tapioca flour 80g
木薯粉

Rice flour 80g
粘米粉

Glutinous flour 80g
糯米粉

Thick coconut milk 200ml
厚椰浆

Water 300ml
水

Salt 1tsp
盐

Ingredient (Lower Layer)
材料(底层)

Rice flour 100g
粘米粉

Tapioca flour 60g
木薯粉

Custard sugar 100g
幼白糖

Water 300ml
水

Pandan juice 150ml
班兰汁

Alkali water 1tsp
碱水

Method

1. Mix the ingredient well. Sieve through and pour it into the pot. Use low fire to cook till thickening form and then pour into the mould. Use medium fire to cook for 30 minutes until fully cooked.
先把材料混合均匀过沥倒入锅里，用小火煮至一点浓状倒入模型，以中火蒸30分钟至熟。

2. Then pour in top ingredient, mix evenly. Pour in the mixture on the top surface of the green mixture. Use slowly fire to cook till well cooked. A delicious nyonya talam cake is ready.
在加入上层的材料混合拌匀过，倒入蒸熟的青色面上，将慢火蒸熟为止，便是一道甜美的娘惹糕。

Rendang Chicken仁当鸡

Rendang Chicken
仁当鸡

Ingredient A
材料

Chicken 1
鸡肉

Potatoes 600g
马铃薯

Coconut 2 Pcs
椰子

Shallots 10Pcs
葱头子

Garlic 20Pcs
蒜米

Seri (lemon grass) 2pcs
香茅

Turmeric small piece
南姜

Cinnamon 1 stick(2inches)
桂皮

Clove 5 Pcs
丁香

Star anise 2 Pcs
八角


Spices
香料

Coconut shred 2Tsp
椰丝香

Concentrated santan 150ml
泷椰浆

Minced ginger 2tsp
姜洱

Turmeric powder 2tsp
黄姜粉

Dilulted santan 1000ml
浠椰浆

Chili powder 4Tbsp
辣椒

Salt 3tsp
盐

Coriander powder 200g
芫茜粉

MSG 1tsp
味精


Seasoning
调味料

Salt 3tsp
盐

MSG 1tsp
味精


Method
方法

1. Cut potatoes into cube shape. Simmer in work and fry till cooked and scoop up.
将马铃薯切成块状，放入油锅炸至熟，捞起。

2. Fry garlic, shallot, add in spices and fry till aromatic. Then add in concentrated santan, ingredients A, chicken meat and stir evenly. Later pour in diluted coconut milk and cook for 20-25 minutes. Mix in potatoes and seasoning. Cook till tender. The appeasing dish with aromatic taste will be ready.
爆香蒜米，葱头子加入香料炒香，接着加入泷椰浆，(A)料及鸡肉块拌均。再加入椰浆水煮20-25分钟，加入马铃薯及调味料至熟即可。