Persatuan Kemahiran Hidup

 

How to make Kuih Kosui

Kuih Kosui

Kuih Kosui

Ingredients
Serves: 8 

  • 100 g dark palm sugar, chopped
  • 100 ml water
  • 50 g sugar
  • 1 pandan leaf, knotted
  • 60 g rice flour
  • 20 g tapioca flour
  • ½ teaspoon alkaline water
  • Toppings
  • 60 g freshly grated coconut
  • pinch of salt

Directions
Prep:10min  ›  Cook:30min  ›  Extra time:4hr cooling  ›  Ready in:4hr40min 

  1. First make the syrup: put the dark palm sugar , knotted pandan leaf and water into a pot and cook until it becomes a syrup. Then add regular sugar and stir until they’ve all dissolved. Remove the pandan leaf and let cool.
  2. Prepare egg cups or mold in a steamer and lightly steam. Mix the rice flour and tapioca flour together and then add the alkaline water. Pour in the cooled syrup and stir to create a smooth batter.
  3. Cook the batter in a pan over very low heat, stirring continuously until it thickens slightly and immediately remove from heat.
  4. Pour the batter into the egg cups about ¾ full. Steam for about 15 minutes or until it’s cooked and set. Remove from heat and let cool completely before unmolding.
  5. Mix the grated coconut with a little salt. Unmold the little cakes and top with coconut.

Reference: http://allrecipes.asia/recipe/9614/kuih-kosui.aspx

Filed under : Recipes,Sharing Info
By perskh.ppc@smjk.edu.my
On May 26, 2016
At 7:24 pm
Comments : 0
 
 

To Make Pancakes From Scratch

stack of pancakes

Pancake Recipe Ingredients

2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 egg, beaten lightly
1 ½ cups milk
2 tbsp butter, melted

 
Sift together first three ingredients (to prevent lumps). In a separate bowl, mix egg and milk, then add it to flour mix, stirring until just smooth. Then stir in butter. If you want to mix it up, throw in blueberries, a tiny dice of apple, or bits of banana. Grease a griddle or nonstick pan with cooking spray or a little vegetable oil. Heat pan on medium for about ten minutes. Pour batter to form pancakes of whatever size you like. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it, too, is brown, about two minutes. Serve immediately with butter and syrup or hold briefly in warm oven. Serves four.

Reference : http://www.esquire.com/food-drink/food/a5774/make-pancakes-0509/

Filed under : Recipes,Sharing Info
By perskh.ppc@smjk.edu.my
On September 14, 2015
At 4:12 pm
Comments : 0
 
 

How To Make Chewy Brownies

What You Need

Ingredients
1/2 cup plus 2 tablespoons unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
4 ounces bittersweet chocolate (70% cacao), finely chopped
2/3 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup chopped walnuts, optional

Equipment
Metal 8×8-inch baking pan
Parchment
Baking spray or butter for greasing the pan
3-quart saucepan
Whisk
Spatula or wooden spoon
Toothpick

Instructions

  1. Line a baking pan with parchment: Heat the oven to 350°F and move an oven rack to the center of the oven. Line a metal 8×8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with baking spray or butter.
  2. Melt butter and chocolates in a saucepan: Melt the butter and both chocolates in a 2-quart saucepan over low heat, stirring frequently.
  3. Add the sugar: Remove from the heat and whisk in the sugar and brown sugar. The mixture will be grainy.
  4. Add the eggs: Whisk in the eggs and egg yolk, one at a time, and then the vanilla. Whisk vigorously for about 1 minute.
  5. Add the dry ingredients: Stir in the flour, salt, and baking powder, then fold in the walnuts, if using.
  6. Spread the batter in the pan: Spread in the prepared baking pan.
  7. Bake the brownies: Bake for 25 to 35 minutes or until a tester comes out with just a few crumbs. The edges should look firm and well-baked, and the center should be moist but not gooey.
  8. Chill the brownies: Immediately put in the refrigerator to cool. Chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Store at room temperature for up to 5 days, well covered.

 

Chewy brownies on parchment

 

Reference : http://www.thekitchn.com/how-to-make-chewy-brownies-223699

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By perskh.ppc@smjk.edu.my
On
At 4:05 pm
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Easy Fried Rice

INGREDIENTS

             3 cups cold leftover cooked rice

    1/2 – 1 cup oleo

              1 medium onion (chopped)

              2 stalks celery (chopped)

              2 carrots (diced)

              1 cup frozen peas

              3 eggs beaten

1/4 – 1/2 cup soya souce (to taste)

              pepper

DIRECTIONS

  1. Melt oleo in large non-stick skillet.
  2. Add onion, celery, and carrots.
  3. Saute until onions are transparent and carrots are crisp tender, about 5 minutes.
  4. Add peas and cook one minute more until peas are thawed.
  5. Push veggies to one side of skillet.
  6. Scramble eggs in empty side of skillet after the oleo spreads from veggies.
  7. Mix eggs into veggies and season with pepper.
  8. Add soy sauce.
  9. Then slowly mix in rice by the spoonful until all rice is added and all ingredients are well blended.
  10. Fry until steamy hot stirring often.

 

Reference : http://chinese.food.com/recipe/easy-fried-rice-20643

Filed under : Recipes,Sharing Info
By perskh.ppc@smjk.edu.my
On
At 3:59 pm
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How To Make Vanilla Cupcakes

Vanilla cupcakes

Reference : http://www.bbc.co.uk/food/recipes/cupcakes_93722

Ingredients

For the buttercream icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.

  2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.

  3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.

  4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

  5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

  6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

  7. Add the food colouring and mix until well combined.

  8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Filed under : Recipes,Sharing Info
By perskh.ppc@smjk.edu.my
On
At 3:17 pm
Comments : 0