Pisang Goreng
(Banana Fritters)
Yield: 2 servings
Ingredients
4 Eggs
12 T Flour
4 Ripe bananas
Oil for deep frying
Cinnamon sugar
Directions
Slightly beat eggs and mix with flour and half cup water.
Mash bananas with fork and mix thoroughly with flour and egg mixture. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.
Drain on absorbent paper and dust with cinnamon sugar.
Sweet Coconut Rice Balls
(Klepon)
Ingredients
1陆 cups glutinous powder
戮 cup lukewarm water
2-3 drops green food coloring
8 tsp. grated Java dark brown sugar
1 cup fresh-grated coconut, mixed with 陆 tsp. salt
Directions
Mix the rice powder with the lukewarm water and green food coloring into a firm but flexible dough.
Pull off one full teaspoon of the dough and shape it into a ball with approximately 1-inch in diameter.
Push a finger into the center of the ball to make a hole, and put in approximately 陆 tsp. of the grated sugar. Seal, and roll it back into the ball shape with the palms of your hands. Prepare all the balls and set them aside.
Prepare a pot half filled with water and bring it to a boil.
Drop the balls into the boiling water. Remove the balls with a spoon once they float to the water surface and then roll the balls in the grated coconut.
Serve at room temperature. Makes 30 rice balls.Anyone have any cool Singaporean Dessert recipes?
Sweet Soy Curd - easy and healthy
Ingredients
3 cups soyabeans, soak for at least 6 hours.
a bunch pandan leaves
3 tbsp tapiocal/corn flour
1 tbsp gymsum powder (calcium sulphate)
Syrup:
300g palm sugar
a bunch pandan leaves
Directions
Separate soaked soyabean into 3 batches, add equal amount of water and grind till fine. Squeeze out all liquid with a piece of muslin cloth into a measuring jar, mix in more water to the paste if necessary to make total 2 litters milk.
To make soyabean milk, the exactly amout of water added is not so important. Put the milk in a large pot filling just about 1/3, add some pandan leaves. Remove foam when necessarily and bring to boil for just a few minutes. It tends to foam and overflow, so make sure the fire is low and you're there watching the cooking process! The milk is not ready. (proceed to making syrup, serve hot with syrup or leave in fridge to cool)
To make soyabean curd. Put starch and gypsum powder into a masuring jar and mix with a cup of water, pour in 1 1/2 litters of hot soyabean milk and let stand for 10 minutes to set. set the remaining milk aside.
To make syrup, simply melt palm sugar with a little water and a bunch of pandan leaves, filter into a bowl.
To serve, simply scoop beancurd into a bowl, add a little soyabean milk and syrup. Best eaten hot.
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