My mum and I love snacks made from coconut. For example ondeh ondeh (a nonya snack make of sweet potatoe), putu mayam (an Indian food make of rice noodles that goes well with freshly grated coconut), Chinese tutu (a snack make of rice flour with grated cocconut cooked in gula melaka) etc etc. The list can go on & on.
However, my mum doesn't like butter and milk. Hence, when I make these little muffins using dessicated coconut, I made some changes to the original recipe from here. And for all you know, I accidentally omitted putting baking powder, thus, you can see that my muffins did not rise a lot, kinda tiny ...... Low fat evaporated milk has very mild taste, so my mum did not notice I do use milk in these muffins. WHEW!
35g unsalted butter (i changed to using sunflower oil)
40g brown sugar
1 egg, beaten
50g dessicated coconut
50g plain flour
3/4 tsp baking powder (i accidentally omitted this!)
35ml milk (i changed to using low fat evaporated milk)
1. Preheat oven at 180*C.
2. Cream butter and sugar with electric mixer.
3. Add beaten egg in additions to Step 2, mix well.
4. Add dessciated coconut, mix well.
5. Add sifted flour & baking powder, then add milk. Mix well but don't overmix.
6. Spoon batter into muffin liners and bake for 25 mins till golden brown or when skewer inserted comes out clean.
7. Let cool on the wire rack.
Baked this cheesecake today. The result was a soft and light cheesecake which my DH said it tasted something like those sold in BreadTalk. Whew! A sigh of relieft as I thought it would be too cheesey because of the whole block of cream cheese I have added. Well, a little consolation for the long weekend ... :-)
Ingredients: (This is what I used for 8" tart crust)
1 piece ready-made 8" tart
1 cup water
8 tbsps sugar
4 tsps lemon juice
2 tsps lemon zest
4 tbsps custard powder
4 tbsps cornflour
3ooml skimmed milk
Half a punnet of strawberries (halved them)
(recipe from: Tasty Low Fat Desserts, Seashore Publishing)
1. Put custard powder & cornflour into a mixing bowl. Add milk & mix well. Set aside.
I used Rino brand mango flavour jelly crystal to make these puddings. Surprisingly, the result was very good.
1 packet mango flavour jelly crystals (available from supermarkets)
3/4 to 1 can of evaporated milk
2 medium size mango, cut into small chunks
1. Bring water to boil, add in the packet of jelly crystal, stir constantly until all crystals dissolved.
2. Add evaporated milk into the jelly mixture, continue to stir till the milk incorporated into the mixture.
3. Spoon mixture into jelly cups with chunks of mango inside. (use a teaspoon to remove unsightly air bubbles on the surface of the mixture)
4. Put into fridge to chill for at least 2 hours before serving.