万圣夜怪异眼球果冻 Spooky Halloween Eyeball Jelly

续手指面包与南瓜浓汤后我再来一个恐怖诡异的眼球果冻，我做这果冻纯粹因为好玩和想拍照。去年就看到类似的食谱，不过由于时间关系却没有去行动，这些眼球果冻时我趁帮佣还没回前赶紧做了，要不然过后忙家务，长时间内都不会有空去做这些果冻。


眼球果冻的颜色都是天然的，白眼球是用椰浆做成的，蓝色的虹膜是用蓝花做的，而瞳孔就是用市售的仙草。我用了蒟蒻果冻粉来做，所吃起来的口感会QQ的。这眼球果冻几可乱真，再加以“假血”装饰，怪异得来又有点恐怖，非常配合万圣夜的主题。

万圣夜怪异眼球果冻

材料：
眼球果冻：
水晶蒟蒻果冻粉 5克（Jim-Willie牌子）
糖 60克
椰漿 200毫升
冷水 225毫升
水 30毫升
蓝花 / 蝶豆花 10朵

“假血”：
玉米糖漿 适量
红色素 数滴

做法：
1. 将一片约3mm厚度的仙草冻放在占板上，以吸水管切割出小圆形，然后排在球状冰块模内作为“瞳孔”。

2. 将30毫升的水和10朵蓝花放入一个小碗里，放入微波炉里加热1分钟。把蓝花汁过滤备用。

3. 在一个碗里混合水晶蒟蒻果冻粉和糖。把冷水、水晶蒟蒻果冻粉和糖放入一个小锅里，搅拌至均匀，然后开中火加热，煮至水晶蒟蒻果冻粉和糖完全溶化。将果冻液煮滚，然后调至小火。

4. 把25毫升的果冻液倒入一个小碗里，与蓝花汁混合均匀。以1/4茶匙的量匙将蓝花果冻液勺入冰块模，作为“虹膜”。把冰块模放入冰箱冷冻库里2-3分钟至果冻凝固，但不要放至冷冻。

5. 把椰浆加入果冻液里，搅拌均匀，然后煮至滚即可熄火。将椰浆果冻液过滤，然后倒入冰块模里，收入冰箱冷藏至凝固。

6. 将玉米糖漿与红色素混合均匀，做成“假血”。把眼球果冻脱模，放入玻璃杯中，以“假血”装饰即可享用。


份量：28粒眼球果冻（2个球状冰块模）

Spooky Halloween Eyeball Jelly

Ingredients:
Eyeball Jelly:
5 g Konnyaku jelly powder (Jim-Willie brand )
60 g sugar
200 ml coconut milk
225 ml cold water
30 ml water
10 blue pea flowers

For the "Blood":
Some corn syrup
Few drops of red colouring

Method:
1. Place a slice of grass jelly (about 3mm in thickness) on cutting board, use a straw to cut out small round shape as the "Pupil". Then place the "Pupil" ball shaped ice cubes trays.

2. Place 30ml water and 10 blue pea flowers in a small bowl, microwave for 1 minute,. Strain the blue pea flower juice and set aside until ready to use.

3. Mix Konnyaku jelly powder and sugar in a bowl. In a saucepan, add 225ml cold water and jelly powder-sugar mixture, stir until well combine. Turn on the heat and cook the mixture over medium heat, stir until the jelly powder and sugar fully dissolved. Bring the jelly mixture to boil, then turn to low heat.

4. Pour 25ml jelly mixture into a small bowl, mix well with blue pea flower juice. Use a 1/4 teaspoon to spoon the blue color mixture into ice cubes trays to make "Iris". Place the ice cubes trays into freezer for 2-3minutes to let the jelly set but not frozen

5. Add coconut milk to the jelly mixture, stir well and bring to boil, turn off the heat. Strain the coconut jelly mixture and pour into the ice cubes trays and chill it in refrigerator until set.

6. To make "blood", mix corn syrup with few drops of red colouring, stir until well combine. Unmould the eyeball jellies, place the jellies in glasses, garnish with some "blood" and the eye balls are ready to serve.


Yields; 28 eyeballs (2 ball shaped ice cubes trays)

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

椰糖西米布丁 Sago Gula Melaka | Sago Pudding With Palm Sugar

三年前的四月，我开始了我的爱心厨房部落格，椰糖西米布丁是我第一个上的甜品帖子。椰糖西米布丁的做法是从妈妈的食谱书学的。口感QQ的西米布丁淋上香浓的椰浆和椰糖浆，又香又甜，最适合作为辛辣餐后甜品。


其实也有一段日子没吃椰糖西米布丁了，刚好家里有不少马六甲带回来的椰糖，所以我就动手准备这饭后甜品。我用了不沾甜甜圈模型来装西米布丁，一来方便清洗，二来布丁形状也比较漂亮。在厨房准备将布丁倒模在甜品杯时，外面的天气还阳光普照，没多久当我要将准备好的甜品端上楼上拍照时天色却突然暗了起来。由于布丁的份量有限，没办法换隔日才拍，所以我只好临时换背景，希望拍出来的照片不会太暗，结果拍出来的照片都是得调整后才可以见人。

椰糖西米布丁

材料：
西米布丁：
西谷米 200克
水 2000毫升

椰糖浆：
马六甲椰糖 200克（切碎）
水 100毫升
香兰叶 2片（剪段）

椰浆：
新鲜椰浆 250毫升
香兰叶 1片（剪段）
盐 一小撮

做法：
1. 西米布丁：
将2000毫升的水放入锅内煮滚，加入西米以中火煮10分钟，偶尔搅拌一下以防止西米沾锅。10分钟后熄火，加盖让西米静置10分钟。以流动的水冲洗煮好的西米，然后沥干。把煮好的西米勺入模型里，放入冰箱冷藏至定型。

2. 椰糖浆：
将全部材料放入小锅里，以小火煮至椰糖完全溶化，然后过滤，放置一旁待凉，放入冰箱冷藏备用。

3. 椰浆：
将全部材料放入小锅里，以小火煮至微滚即可熄火，取出香兰叶，放置一旁待凉，放入冰箱冷藏备用。

4. 食用建议：
将定型的布丁倒模在甜品杯中，淋上椰糖浆和椰浆，即可享用！


份量：6份




Sago Gula Melaka | Sago Pudding With Palm Sugar

Ingredients:
Sago Pudding:
200 g sago
2000 ml water

Palm Sugar Syrup:
200 g palm sugar / Gula Melaka, chopped
100 ml water

Coconut Milk:
250 ml fresh coconut milk
1 pandan leaf, cut into sections
A pinch of salt

Method:
1. To prepare sago pudding:
Bring 2000ml water to boil, add sago and cook over medium heat for 10 minutes. Stir occasionally to prevent them from sticking to the pot. After 10 minutes remove from heat, cover the pot with lid. Let it stand for 10 minutes. Rinse the cooked sago with running water. Drain and scoop the sago to individual moulds. Chill in refrigerator until the pudding is set.

2. To prepare palm sugar syrup:
Combine all ingredients in a saucepan. Heat the palm sugar over low heat, stir occasionally until the sugar is dissolved. Strain the syrup through a sieve. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

3. To prepare coconut milk:
Combine all ingredients in a saucepan, heat the coconut milk over low heat. Turn off the heat. Remove and discard the pandan leaf. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

4. To serve:
Unmold the sago pudding into dessert bowls. Spoon the palm sugar syrup and coconut milk over the sago pudding. Serve immediately.

Serving: 6

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

椰子炖燕窝 Double Boiled Bird's Nest in Coconut

上周末整个城市又再被烟霾笼罩着，到底何时才能呼吸到清洁的空气呢？最近我也因为烟霾的关系咳嗽了一段日子才痊愈，就连医生也看看了好几回。在这种天气，喉咙很容易感到不适，最好是喝些滋润的甜品润一润。已经有一段日子没炖燕窝给家人吃了，所以上周末我就买了几粒香椰回家，用这些椰子来炖燕窝。我用了上次的做法，再做少许调整，炖出来的燕窝带点淡淡的椰香，而且喝起来的味道不会太甜，就连小宝贝也很喜欢喝。

椰子炖燕窝

材料：
泰国香椰 4粒
燕窝 2片
香兰叶 4片（剪成2寸段）
蔗糖 1/3杯或适量

做法：
1. 用清水将燕窝浸泡2小时或至发透柔软，将发透好的燕窝稍微用清水清洗，然后沥干。

2. 将燕窝、香兰叶和蔗糖放入炖盅，放入一个深锅内以中火隔水炖2个小时。炖好后将香兰叶取出弃之，把燕窝分成四份，备用。

3. 把椰子顶部切开，保留作为盖子。每粒椰子倒出约1/3杯椰水，以让椰盅里有足够的位子放入燕窝。每粒椰子放入一份燕窝，盖上椰子顶盖，把椰子盅放在烤碗或瓷碗内。

4. 把椰盅放入锅内，以中火炖大约1/2个小时即可。冷热享用均可。


份量：4人份


备注：
**不同的燕窝炖的时间也不同，可参考包装指示或依个人喜好炖至自己喜欢的软度。

Double Boiled Bird's Nest in Coconut

Ingredients:
4 Thai fragrant young coconut
2 pieces of bird's nest
4 pandan leaves, cut into 2 inches sections
1/3 cup cane sugar, or to taste

Methods:
1. Soak the bird's nest pieces for 2 hours or until softened. Rinse and drain.

2. Add bird's nest, pandan leaves and cane sugar to the ceramic double boiled jar, then cover with lid. Place the jar into the pot, fill the pot with enough water, then put the lid on. Double boil for 2 hours over medium heat. When the bird's nest is cooked, remove and discard the pandan leaves, then divide the bird's nest into 4 portions, set aside.

3. Crack open the top of the coconut, pour out about 1/3 cup of coconut juice from each coconut. Place 1 portion of bird's nest in each coconut, cover with the lid, then place the coconut in a ramekin or bowl.

4. Put the coconuts in pot and double boil for 1/2 hour over medium heat. Serve warm or chilled.


Servings: 4


Note:
**You can refer the package instructions for the cooking time of the bird's nest, or you can cook the bird's nest to desired texture.

This post is linked to the event Little Thumbs Up (Oct 2015 : Coconut) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.

魔术美禄球 Magic Milo Balls

偶然看到魔术美禄球的食谱，发现这食谱蛮容易的，而且材料也很简单，只需四种材料。可是食谱里的其中一个重要材料葛根牛奶饼干，我却不知道要到哪里去买，原本打算不做了，不过我很幸运，前几天逛街时看到有食品促销展，刚好就有卖这款饼干，既然材料都有齐了，那当然要试一试做这个魔术美禄球。


Arnott's 牌子的葛根牛奶饼干历史悠久，来自澳洲，饼干是以小麦粉、糖、植物油、炼乳、盐、发粉及葛根粉制成的，一般开始向婴儿介绍固体食物时都会让婴儿试吃这饼干（资料来源维基百科）。我试吃了一块这饼干，觉得味道很熟悉，可是却说不上这是什么味道，可能这就是葛根粉的味道吧！这食谱里的两大材料都是原自澳洲的产品，饼干是道地澳洲生产的，不过美禄粉我却选用本地装的，原因是澳洲进口的美禄粉太贵了，一罐750克的澳洲美禄粉价钱大约RM64，本地装的美禄粉1.5kg才大约RM32，虽然我也知道味道方面可能会有些不同，不过价钱差别太大，所以实在很难下得了手去买。


原食谱里提到在佳节时，魔术美禄球这款小点心可以用来代替兰姆酒让小朋友们吃，魔术美禄球和兰姆球的做法很相似，唯一不同的是前者没加入酒，而后者是兰姆酒为主。魔术美禄球蛮容易做的，相信小朋友们都会感兴趣，家长们可以先帮忙混合材料，然后搓成球状的工作就交给小朋友们，大家一起做的话一定可以增进亲子关系。虽然这小点心偏甜了些，不过偶尔吃一些应该没关系。

魔术美禄球

(食谱参考Starts At Sixty)

材料：
葛根牛奶饼干 1包（250克）
炼奶 1罐（392克）
美禄粉 8汤匙
干椰丝 适量

做法：
1. 将饼干放入食物处理器里打碎，加入美禄粉和炼奶，混合至均匀。
2. 用手取一些饼干混合物，搓成1汤匙大小的球状（弄湿手搓会比较容易操做）。把搓好的美禄球放入干椰丝里，裹上一层椰丝，收入冰箱里冷藏30分钟或直到定型。

Magic Milo Balls

(Recipe adapted from Starts At Sixty)

Ingredients:
1 packet Milk Arrowroot biscuits (250g)
1 tin sweetened condensed milk (392g)
8 tbsp Milo powder
Dessicated coconut, for rolling

Method:
1. Crush the biscuits until small or fine (this works well in a food processor if you have one!). Add the Milo and condensed milk and mix until well combined.
2. Roll into tablespoon sized balls with your hands (damp hands make the balls easier to handle) and then roll in the shredded coconut to coat. Refrigerate for 30 minutes or until firm.

This post is linked to the event Little Thumbs Up (Sep 2015 : Milo) organised and hosted by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.

海底椰龙眼糖水 Sea Coconut And Longan Dessert

最近烟雾又来袭，让人喉咙感觉很不舒服，在这种时候就需要一碗清凉的糖水来滋润一下，海底椰龙眼糖水就是一个不错的选择。最近都一直在吃点心，吃完了这些丰富的点心后再来碗海底椰龙眼糖水作为甜品就最完美不过了。送上海底椰龙眼糖水给大家，希望大家喜欢！

祝大家国庆日快乐！

Happy National Day！

海底椰龙眼糖水 

材料：
新鲜海底椰 900克
蜜枣 2粒
香兰叶 6片（打结）
水 2公升
黄糖 150克（可依个人喜好调整糖份）
罐头龙眼 1罐
柠檬片 适量

做法：
1. 将海底椰去皮，然后切薄片备用。将2公升的水倒入锅里，加入海底椰、蜜枣和香兰叶，以大火煮至沸后转小火煮大约1小时30分钟。

2. 加入黄糖，煮至糖溶化即可熄火，待稍微冷却后即可加入罐头龙眼，搅拌均匀。食用前加入柠檬片。冷热享用皆可。




Sea Coconut And Longan Dessert

Ingredients:
900 g fresh sea coconuts
2 honey dates
6 pandan leaves, knotted
2 litres water
150 g brown sugar, or more to taste
1 can canned longan
Some lemon slices

Method:
1. Remove the sea coconut skin and slice thinly. Pour 2 litres of water into a pot, add sea coconut, honey dates and pandan leaves, bring to boil over high heat, then turn to low heat and cook for 1 hour and 30 minutes.

2. Add brown sugar and cook until fully dissolved, Turn off the heat and let it slightly cool down. Add canned longan and stir well. Add lemon slices before serving, Can be served warm or chilled.

I'm submitting this post to the Best Recipes for Everyone August 2015 Event (BREE# 12 Dim Sum) organized by Fion of XuanHom's Mom and co-hosted by May (厨苑食谱).

This post is also linked to the event Little Thumbs Up (Aug 2015 : Brown Sugar and Molasses) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jess from Bakericious.