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Wednesday, 9 August 2017

Singapore Flag 🇸🇬 Semi-Coconut Jelly


4 pudding bottles of semi-coconut agar-agar jellies prepared in celebration of Singapore 52nd National Day 🇸🇬🎊
As the jellies were prepared in a hurry, hence not many photos were taken for this recipe 😬


Serving: 4 x 200ml pudding bottles

Ingredients

5g agar agar strips *
400g water
1~2 blades pandan leaves
50g fine sugar

100g cold coconut milk
Pinch of salt 

100g water
Red food colouring

* If you prefer a stiffer jelly, you can increase the agar agar strips to 6g. The 5g quantity is just nice for scooping from a cup.

Directions

1. Rinse and soak the dried agar agar strips for about 15 to 20 minutes. The final weight of the soaked agar agar was about 26 to 27g.
Drain away the water and cut the agar agar strips into shorter length.



2. Heat agar agar strips with 400g of water and pandan leaves till all the agar agar strips dissolve. Cover the pot with a lid to prevent water lose through evaporation.



3. Add 50g of fine sugar to the agar agar water, stir till all the sugar dissolved.

4. Pour out about 240g of the agar agar water into a mixing bowl, and mix with the cold coconut milk and pinch of salt till well combined.



5. Pour about 70g each of the coconut-agar agar mixture into 4 pudding bottles. Refrigerate them till the surface harden (about 15 to 20 minutes).



6. Pour the remaining about 60~50g of the coconut-agar agar mixture into a flat plate lined with a cling wrap or a parchment paper. The thickness was about 2 to 3 mm. Refrigerate till the layer solidified.

Cut out 4 crescent moons and 20 stars using the shape cutters.
Pour cold water over to lift out the cut shapes. Set aside.

or you can cut to any desired shape.


7. Add 100g of water and red food colouring to the remaining agar agar water in the pot. You can keep warm about 1 tbsp of agar agar water without the red food colouring for sticking the moons and stars later.



8. Pour the red colour agar-agar-water above the coconut-agar-agar layer. Refrigerate till the layer set (about 10 to 15 minutes).


9. Pour about a teapoon of colour-less agar agar water over the set red agar agar layer. Arrange one crescent moon and 5 stars above the red layer of each bottle of agar agar jelly.


or other shape


10. Refrigerate and serve them cold. Enjoy the jellies 🍧
Happy National Day, Singapore 🇸🇬🎊🎈



or,


Monday, 7 August 2017

Sourdough Waffles





A nice recipe which helps to salvage discarded sourdough and turns it into golden crispy waffles :)

Ingredients


Sponge
100g unbleached all purpose flour
10g raw sugar
200g fresh milk/buttermilk*
100g sourdough starter, 100% hydration

* Original recipe suggested buttermilk


Waffle Batter
Above sponge
1 egg, 55g
20g melted butter
3g fine salt
3g baking soda

Directions

1. Mix the four Sponge ingredients together in a mixing bowl.




2. Seal with cling wrap and let the sponge dough stands in room temperature for 5 hours or overnight. The original recipe suggested to keep the Sponge overnight, but I shortened the fermentation duration to 5 hours 😬


3. Towards the end of the 5-hour fermentation, melt butter in the rice cooker using "Keep Warm" function.


4. At end of the 5-hour fermentation, 

mix melted butter with an egg,


before pouring into the Sponge dough. Mix well.

Followed by salt,

and baking soda.

Blend well.

The batter became bubbly.


5. Preheat the waffle maker and apply a thin coat of oil over the surface.
Pour an appropriate amount of batter onto the waffle maker, close and wait for the "Ready" sign to light up.
As the batter "expands" quite substantially during heating, try to avoid over filling the mould, to avoid spilling.

At end of baking, the waffle became golden brown and crispy.

6. Serve the waffles immediately to enjoy the crispiness.  If the waffles become soft after cooling down, toast it to regain its crispiness.


Serve with whipped cream and berry jam




Whipped Cream
150g cold whipping cream
10g icing sugar
10g cold mayonnaise subsititute (optional) *

* it helps to hold the whipped cream in room temperature longer.

1. Freeze the mixing bowl and whisks for 30 minutes before using.

2. Pour all the ingredients in the cold mixing bowl, whip using an electric hand mixer till firm peaks formed.


3. Keep the whipped cream in the fridge till needed.



Waffle recipe adapted from King Arthur Flour - Classic Sourdough Waffles or Pancakes with great appreciation :)