JESUS CARES FOR YOU

JESUS CARES

Jesus knows you well

Enough for Him to be aware of your every needs

Surely He cares, because He loves you abundantly

Unless you reject and deny Him

Swift is He to receive you with open arms

Come as you are

Answer His call, and open your hearts to Him

Rest in His arms and He will see you through

Ever so loving and kind is He

So, why are you still waiting?

EGGLESS SCONES

Scones

are single serving biscuits or quick bread.

Guai Shu Shu introduced his Scones as

"Basic but presentable, 

Basic but irresistible raisin scones."

I like to call the scones he shared,

"Eggless Scones"

No 2 scones look the same, not to mention being beautifully shaped!

The rugged look tells you that the scones are well risen.

Notes to successful Scones baking:-

1) all ingredients need to be cold

2) the dough needs the minimum handling

3) if you add raisins or dried fruits, omit the sugar from the recipe

Eggless Scones

500g self raising flour, sifted with
2 tsp baking powder

50g sugar
1/4 tsp salt

100g cold butter, cubed & kept in fridge until required

300-350g cold milk

1) preheat oven to 210C

2) mix together all dry ingredients

3) rub the cold butter into the flour swiftly with your finger tips

4) add milk to combine the flour, do not pour in the milk all at once, but slowly.

5) when mostly combined, place dough on the table top & press to 1/2" height

6) cut into required shape (either smaller circle or a large circle & divide into wedges)

7) place on a lined baking sheet, brush the top with beaten egg or milk

8) bake for 20-min until golden brown

COCONUT CAKE

Coconut Cake

Coconut Cake 

is a simple but flavourful cake.

I have made it too thin 

so I cut it in half and stacked them up to get the height for photography.

After that, I cut it into small pieces to serve.

Those who tasted agreed with me that

it is the right way to serve, just a mouthful!

If you are curious of the taste, try it

Coconut Cake

60g butter

60g coconut milk

60g sugar

1 large egg

2 Tbsp shredded coconut

1/4 tsp salt

75g plain flour sifted with

1/2 tsp (scant) baking powder

Method:

1) cream butter & sugar until light & fluffy

2) beat in the egg & salt

3) add shredded coconut, mix well

4) fold in sifted flour 

5) pour into lined tin and bake @175'C for 35min 

PULUT PANGGANG

Pulut Panggang

is a favourite among both the 

Chinese Community and our Malay friends.

These are either made with sambal (spicy) or kunyit.

My late mom liked these non-spicy type

but they may be hard to come by

because the spicy ones are more popular.

My brother Richard started to plant bananas recently

and 

I managed to get some banana leaves from his farm.

And, I was told that I must not use the leaves from pisang emas 

because it makes the kuih bitter!

Try, if you want to prove my friend wrong!

Pulut Panggang

(A) 1 cup glutinous rice, soaked for 4 hours)

       100 ml water

       50ml coconut milk

       3/4 tsp salt

(B) 3/4 cup shredded coconut
       1/2 tsp kunyit powder
       3 shallots
       1/2 old ginger
       1 lemongrass
       2 Tbsp dried shrimp, washed, soaked & keep the soaking water
       2-3 Tbsp cooking oil
       salt & sugar to taste

(C) 1-2 banana leaves for wrapping
             a) soften by heating over the griddle
             b) cut into 5" or 6" squares
       few tooth picks for securing
                         

Method:
1) steam (A) until glutinous rice is cooked
2) slice shallots, ginger and lemongrass thinly
3) blend them together until fine, add kunyit powder
4) blend the soaked dried shrimp
5) Heat up the oil & add the blended ingredients and fry
6) add dried shrimp & continue frying until fragrant
7) add shredded coconut, soaking water and salt & sugar to taste.
8) remove from heat when the ingredients bind together. Let cool
9) wrap as shown in the photo below & secure the ends with tooth picks
10) heat the griddle with a little oil & arrange the kuih on it to 'char'
11) serve warm is nicer