Corn Pudding/ Puding Jagung

Hello lovelies!

When I went through my blog posts, the last blogpost that I poseted was in 2018. What happened in 2019? Then I remembered! I was pregnant. I felt sick almost the entire time. I could barely eat let alone cook or bake!Bleargh. To say that I am better this year would be a complete lie.Totally sleep deprived and exhauseted. Not to mention being totally anxious of the pandemic that is happening.This was not how I envisioned my 2020 to be.

Pandemic aside, I am struggling with mom brain a lot these days. I thought it would go away after child birth, but nope, my mind is still very slow and I couldn't always remember names or words. You'll see me repeating the same words a lot just simply because I couldn't remember a better word for it, or I could simply no longer give any Fs. Oh well.

I have loved this corn pudding recipe for years! Since highschool in fact. I realized that I simply did not pen down my Mak Long's recipe and it is time that I put it here. I made some modifications to make this pudding a whole lot creamier!

Corn Pudding/Puding Jagung
1 can (425g) of sweet corn cream
2 cups (500ml) of milk
1 cup (250ml) of water
1 cup (125g) of custard flour/corn flour
1/2 cup (100g) of sugar
1 can of fruit cocktail (to serve)
1 can of evaporated milk(to serve)

1. In a large pot over medium heat, combine the water and sugar. Mix until the sugar dissolves
2. Pour in the sweet corn cream and the milk. Mix well
3. Once the mixture is warm, whisk in the flour and mix well. The mixture will take some time to thicken
4. Once it has thicken, remove from heat and let cool slightly
5. Pour the mixture into small containers or molds. Let cool to room temperature
6. Chill them in the fridge for a couple of hours
7. Serve with fruit cocktail and evaporated milk

You can also pour the WHOLE mixture into one big container and eat out of the container using a spoon. I won't judge.

Enjoy!

Milk Puding/ Dadih Susu

Eid Muabrak!

Boy I haven't written here in a longgggg time! I told myself that I'm going to blog more in 2019. But little did I know that I was going to be baking a bun in my oven for 9 months! That's one heck of a recipe alright. LOOOOONG PROOFING TIME FOR SURE!

Here I am, with my 5-month-old baby on the floor, wanting my attention. Breathe in and out...

I always crave for these Milk Puddings in Ramadhan. Something about swallowing/slurping these cold jiggly puddings during iftars that is so satisfying. The thing about Malaysian desserts is that it is to difficult to find 1) a recipe that I like, 2) a recipe that uses a proper measuring system and not the usual (agak-agak la ikut tekak) *facepalm*.

Below is the recipe with the ratio that "kena with my tekak". There are certainly different variations of flavors but I like the original flavor best..

Milk Pudding/Dadih Susu

10g of agar powder

1 cup of milk powder

4 tablespoon of condensed milk

2.5 liters or 10 cups of milk

1 liter or 4 cups of hot water

180g or 3/4 cup of sugar

1 tsp of vanilla(optional)

1. Put in the water and agar powder in a large pot over medium heat. Dissolve the agar powder. 
2. Add in the sugar and milk powder and mix until they dissolve.
3. Add milk, condensed milk and vanilla. Use a whisk to mix them well.
4. Remove from heat and let it cool slightly.
5. Transfer into small containers or molds.
6. Let it cool to room temperature and put it in the fridge for a few hours to chill.

I shall leave this recipe here for me to look at next Ramadhan! 

Toodles!

Matcha Brownies

Hello all!

I have been loving Matcha green tea since it became a thing 6-7 years ago. Since I don’t have a sweet tooth and my sweet tolerance is quite low, I simply love the earthiness and that Matcha brings into a your mouth and ends every bite with a very delicate floral aftertaste. I feel that Matcha  flavor can be both bold and subtle at the same time. It is strong enough to be a stand-alone flavor and versatile enough to be married with other bold flavour like chocolate.

I came across Matcha Brownies on Pinterest awhile back and I have been wanting to try making them. My family members (whom I live with) are not exactly avid dessert eaters. They would taste the desserts, love the desserts but not indulge in the desserts. I, on the other hand, love making desserts more than eating them. Hence I always try to find an event or a get-together to try making any kinds of desserts or else it will stay in the fridge for weeks!

I tried this recipe a few months back for a friend’s birthday and another friend of mine simply loved it and asked me to bake another one. So I did!

The original recipe came from here: http://www.ful-filled.com/2016/10/17/matcha-cheesecake-brownies/

  

Ingredients

Matcha Cheesecake:

250g  of cream cheese, room temperature

2/3 cup sugar

1 tbsp Matcha powder

1 egg, room temperature

1 teaspoon of green coloring (optional, if needed)

Brownies:

6 tbsp (85g) unsalted butter, diced

1 cup or 160g semi-sweet chocolate chips/coins

1/2 cup sugar

2 eggs, room temperature

1 tsp vanilla extract

1/2 cup all purpose flour

1 tbsp cocoa powder

1/4 tsp salt

Instructions

1.   Pre-heat the oven to 350 degrees Fahrenheit or 180 degree Celsius and line an 8 x 8 inch baking pan

Matcha Cheesecake:

2.    Using an electric mixer,  beat the cream cheese and sugar until smooth and fluffy.

3.    Sift the Matcha powder into the mixture and continue beating.

4.    Mix in the eggs and continue beating until well combined. Set aside.

Brownies: 

5.    In a microwave-safe bowl, melt butter in the microwave.

6.    Stir in the chocolate and add in another 10 to 20 seconds extra in the microwave (if needed)

7.    Mix in the eggs. (if the mixture is a bit too hot, do wait for a couple of minutes to ensure that   the eggs do not scramble)

8.   Add the vanilla, flour, cocoa powder and salt into the mixture and continue mixing until well combined.

9.    Pour ¾ of the brownie batter into the baking pan evenly.

10.  Slowly pour and spread the Matcha cheesecake batter on the brownie batter.

11.  Dollop the remaining brownies batter onto the Matcha cheesecake batter.

12.  Using a skewer or a butter knife, swirl the dollops of brownie batter to create a marble effect

13.  Bake for 30 minutes or until the middle of the brownies no longer jiggle and not sticky to     touch.

14.  Let cool completely before serving (or not, your choice).

 

I like that this brownie recipe is not overly sweet. Do add or reduce the amount of sugar to your liking. The green-ness of the Matcha cheesecake depends on the quality of your Matcha powder. Some can be browner than green. So you may add a bit of colouring if you want the green-ness to pop out a little :)

Enjoy!