Jello Roll

Calling all sweet tooth people! This is the stuff for you!
I bet all the kiddos will respond to this call!

This is a very easy gummy roll to do. All it takes is 10 minutes!
I chanced upon the recipe when I browsing some blogs. As usual I forget to note the blog, hence I am unable to credit the blogger. My apologies!

Ingredients:

1 pkt Jello, any flavour (I used Tortally, raspberry flavour)
1/2 cup warm water
12 large plain marshmallow


Method:

1. Dissolve jello and warm water in a bowl.

2. Microwave for a minute.

3. Add marshmallow and stir to coat and microwave for about one and a half minutes until the marshmallows are puffed up and melty.

4. Whisk marshmallow mixture till well mixed with a hand whisk.

5. Pour into a greased 8-in square pan with non-stick cooking spray.

6. Refrigerate till the mixture is well set and firm.

7. Remove by loosening the edge. Roll like a swiss roll with lighter shade inside.
Slice to thickness.

8. Pop one into your mouth!

A lesson to learn from the picture - Use a sharp knife to cut!

Great for children's party!

Mango Jelly

I had three mangoes sitting in the fridge for almost a week. They were over-ripe and wouldn't taste good eaten on their own. I had a choice of making it into juice or jelly.

I decided on the latter as my hubby would appreciate the jelly more than a drink.

The Recipe:

1 packet mango jelly powder (already sweetened)

1 packet plain agar agar powder (unsweetened)

750 ml water

200 ml low fat milk

sugar to taste (depends on how sweet the mangoes are) I used about 4 tablespoons.

3 large mangoes, pureed

1. Dissolve agar agar powder in 250 ml water and set aside.

2. Boil remaining 500 ml water in a pot. Once water starts to boil, pour in mango jelly powder and stir.

3. Add in the agar agar mixture and milk. Once well combined, add in the pureed mango.

4. Add sugar to taste and continue stirring until it begins to boil. Remove pot and pour jelly mixture into a mould. Let it cool before refrigerating.

This was dessert after dinner!

Buboh Cha-Cha

When I was much, much younger, I enjoyed shopping very much. I love window shopping, browsing through things and I would end up buying 'want' things, 'need' things and 'maybe I'll use in the near future' things! As I grew older or aged, my shopping and buying frenzies tamed down a lot. It was partly due to my work (it was getting more demanding) and the 'other job' that kept me too busy and also got me too tired to think of shopping. How I wished they had online shopping then! ;P

Nowadays my shopping is controlled with a list of what-is-necessary-to-buy things and they are mostly groceries and household stuffs. So the only places that I frequent are supermarts or hypermarts. I hardly shop for clothes, beauty stuff etc...

The nearest supermart is ntuc. On Tuesdays, any senior citizen or elderly like me will get a discount of 2% if we shop there. I do my grocery shopping twice a month, on Tuesdays.

Last Tuesday's shopping was slightly different because my husband didn't accompany me. It meant that while I had a shopping list to go by, I had time to do a little browsing. Usually when my husband is with me, I will just 'zero in' on what's on my list and my shopping is done in 45 minutes to an hour.

While browsing, I came across a packet of pre-cut buboh cha-cha ingredients consisting of sweet potatoes, yam and pandan leaves. I was hooked (cos it's convenient) and bought a packet.

Anything coconut or lemak is my husband's favourite. While I am aware of the health implications consuming such foods, a once-in-a-while treat is okay.

What I Used:

1 packet mixed sweet potatoes and yam (about 700g, I used half)

4 to 5 pandan leaves

water (enough to cook the sweet potatoes and yam)

sugar to taste

pinch of salt

coconut milk (I used 1 small packet kara)

Starch Dough (I omitted this, not fond of this)

80g tapioca flour or more

enough boiling water to make starch dough

*Add boiling water to the flour a little at a time and mix to a dough. Take care when handling hot dough. Divide dough and add any preferred colour. Roll out into strips and cut into small pieces.

Boil a small pot of water, add the dough pieces when water is boiling. Let it cook and when the dough pieces start to float, remove and dunk in cold water. Leave it aside.

What I Did:

1. Cook sweet potatoes and yam in enough water with a couple of pandan leaves till slightly soft.

2. Remove the sweet potatoes and yam and put aside. Do not discard water.

3. Add more water, coconut milk, salt, sugar and pandan leaves. Bring it to a partial boil.

4. Add sweet potatoes and yam and dough pieces(drained). Let it boil and then turn off stove.

5. Serve hot or cold.

The brownish look on the sweet potatoes is gula melaka syrup that I drizzled on it.

The yellow blob is...............DURIAN! Yum!

Coconut Marble Jelly

This is for my dear husband. Any food cooked in coconut milk is a favourite of his. Not too long ago, he requested for a gula melaka jelly. But I think this one with coconut milk will do.

This recipe is an old favourite of mine. I have not made this for a very long time (more than 5 years). The recipe calls for agar agar strips and the amounts were given in ounces. I have converted to the metric measurements and instead of using agar agar strips, I used the powder form.

What you will need for Coconut Marble Jelly:

For the coloured part:

3 teaspoons agar agar powder (I used Rose brand)
half teaspoon gelatine powder 110g sugar
450 ml water
3 pandan leaves
Food colouring of choice


Here's how you do it:

1. Fill saucepan with water and sprinkle agar powder and gelatine powder.

2. Add sugar and pandan leaves and stir to mix.

3. Bring mixture to boil, stirring all the time. Add colouring and stir.

4. Remove leaves and pour into a 20-cm square tin and let it set.

5. When jelly is set, use a knife to cut it into strips and leave it in the tin.

For the coconut part:

3 teaspoons agar agar powder
1 teaspoon gelatine powder
120g sugar
quarter teaspoon salt
250 ml water
200 ml thick coconut milk (I used Heng Guan pasteurised coconut milk)
100 ml milk (I used UHT milk)
4 pandan leaves

Here's how you do it:

1. Fill saucepan with water and sprinkle agar powder and gelatine powder.

2. Add sugar and pandan leaves and stir to mix.

3. Pour in the coconut milk (santan) and UHT milk and stir.

4. Bring mixture to boil for a few seconds, stirring all the time.

5. Pour the coconut mixture into the tin of coloured jelly strips. Stir lightly to mix the strips. Let it cool to set. Refrigerate and slice to serve.

Fruity Fruit Jelly

I like to make the fuss-free kind of jelly. In other words, I am quite lazy to go the extra mile for jellies. I admire those who take a lot of pains to make fanciful jellies. But I don't mind eating them if someone were to make it. :)

Here's my very own fuss-free and easy to make jelly



Ingredients:

1 packet plain agar agar powder (I use 'Rose' brand.)
1 can fruit cocktail
3 to 4 ripe mangoes
150g sugar
1 litre liquid (I use the syrup of canned fruit, mango puree and water to get the amount.)

Method:

1. Drain canned fruit. Save the syrup to cook later.
2. Blend the mangoes and mixed with syrup in a pot.
3. Add water to make up 1 litre of liquid.
4. Add in sugar and mix in agar agar powder with a hand whisk.
5. Bring the mixture to a boil, stirring all the time. Remove from fire and add in the fruit and
mix.
6. Pour into a mould and leave to cool before refrigeration.

Time taken to make this jelly : 35 minutes

Hah! My better half has just requested for the Gula Melaka Coconut jelly. I promised him I would make it. It's just the question of 'When?'

Green Bean Soup

Ingredients: (Serves 4 persons)

90g green beans, washed and drained
30g barley, washed and drained
about 6 pandan leaves, washed and tied
sugar to taste
a pinch of salt
1.5 litres water

Method:

1. Place beans, barley, pandan leaves, salt and water in a pot.
2. Bring it to a boil for 10 minutes. Do not cover the pot or it will boil over.
3. Then simmer till the beans and barley are soft.
4. Remove the pandan leaves and add sugar to taste. ( Do not add sugar before the beans are soft)
5. If the water level in the pot has deceased and if you prefer more soup, than add some hot
water and bring it to a boil.
6. You can serve it hot or cold.