Sago Gula Melaka Pudding

26.04.2014 - Batam. Nongsa.  Oooh.. Im craving for this rich and yummy sago gula melaka pudding. ive made the sago pudding overnight and into the fridge and the next day ready to eat! simply easy and delicious, anyone can make this at home.

Ingredients:-

150g Sago
100g  Palm sugar / Gula melaka
150g Coconut milk
Pandan leaves x 2
Water

Method:-

In a pot, add sago and water. Cook sago on low fire. Keep stirring so sago don't clump or burn. Cook sago till translucent.

Pour sago into a strainer and rinse off excess starch in running cold water.

Pour into small dessert bowls in which you’ll serve your dessert. This is to avoid having to transfer it to a serving bowl. You can also put it in muffin tray/small bowls.

Refrigerate for until set in an hour or over night.

In a saucepan, pour in coconut milk, pandan leaves and salt. Boil in low fire until it bubbles. Stir constantly. Set aside to cool.  In another pot, melt palm sugar and three tablespoon of water on low fire and set aside to cool.

Serve chilled Sago Pudding with palm sugar syrup and coconut milk.

Happy Cooking!

Cream Caramel

12.10.2013 - Batam.  Wanted to try Cream Caramel ages!! finally i put my hand on this recipe!! i thought it was easy. hai....ya!! the caramel was a disaster!!. but i managed to pull it together for the 2nd time.   Recipe adapted from Eugenie's Kitchen.  I think the sweetness is a little too much.  Perhaps you might want to reduce the sugar amount in the custard pudding.  But overall taste was incredible.

Ingredients

For caramel:
1/3 cup caster sugar (75g)
1 tablespoon water


For Custard Cream:-
1/2 cup (minus) 1 tablespoon caster sugar (100g) (in other words, 1 tablespoon of sugar should be spooned out of 1/2 cup of sugar.)
3 eggs, medium-sized
Pinch salt
2 cups, plus 1 tablespoon whole milk (500ml)
1 teaspoon pure vanilla extract


Preparation 
Directions

Preheat the oven to 340 degrees F (170 C).

Put the ramekins in the oven to make them warm ramekins. This will prevent cracking when boiling caramel is poured in.

Make caramel

In a sauce pan, stir in sugar and water. Cook it on a medium heat, stirring constantly. When the sugar is completely dissolved, bring it to a boil without stirring until the color turns into dark caramel brown. Quickly pour the caramel into warm ramekins. Then arrange ramekins in a big plate; set aside.

Make cream cream

In another sauce pan pour in the milk and bring to a boil. Then let it cool for 10 minutes.

In a medium bowl, beat the eggs, vanilla extract, and sugar until it becomes yellowish white.

Then stir in the milk mixture through fine sieve.

Fill the ramekins with the cream using a ladle.

Bake the cream

Pour carefully boiling water into the plate so that the water comes halfway up the sides of your ramekins.

Transfer the plate into the oven and bake for 30 minutes, or until the custard is set.

Cool & rest

Cool them on a wire rack first. Then reserve in the refrigerator for about 6 hours , which will allow the caramel to be absorbed into the custard.

Serve

Loosen with a small knife round the edges. Place a dish on top of the ramekin and turn upside down.