Onde-Onde Cookies

Ingredients (A)
280g butter
180g caster sugar
1/2 tsp salt
50g milk powder
40g egg yolk (from 2-3 eggs)
1/2 tsp vanilla essence
1/2 tbsp. pandan paste

Ingredients (B)
80g ground Almond
30g desiccated coconut

Ingredients (C)
360g Top flour
30g glutinous rice flour

Topping
20g coconut oil (more as desired)
200g butterscotch chips
60g gula melaka ~ grated
50g desiccated coconut

Method

1. In stand mixer, place ingredients (A) into the mixing bowl & beat on speed 3 till the butter light & fluffy
2. Add ingredients (B) into butter batter & beat till well combined.  Sieve in ingredients (C) & beat till dough forms.  Wrap the dough in a clingwrap & chill for an hour
3. Remove the cookie dough & set in room temp for 3 mins till dough softens (Note: If dough still hard & crumbly, add in 1 tbsp. of milk & knead gently.  Repeat this step till the dough become pliable)
4. Roll the dough with rolling pin about 3-4cm thickness.  Use a tart cutter & cut out the shape of each cookies.  Transfer the cookies to baking tray lined with parchment paper.
5. Bake cookies in a preheated oven @150 deg C for 18-20 mins.  Allow cookies to cool for 5 mins before transfer to the wire rack to cool completely.

Topping Prepare

• In a microwave use a safe bowl add in butterscotch chips & coconut oil.  Heat it up for 20 sec or more & stir the mixture till well melted.

Assemble

• Scoop a spoonful of melted butterscotch onto the cookies.  Decorate 1/2 cookies with gula melaka & the other half with desiccated coconut
• Leave it in room temperature till the butterscotch harden & ready to be eaten.  Store the cookies in air tight container.

Coconut Custard on Glutinous Rice Cake aka Kuih Seri Muka/Kuih Salat

Glutinous Rice
5 young pandan leaves ~ Rinsed
250g glutinous rice ~ wash & drain in a sieve
125ml water
1/2 tsp salt
125ml freshly coconut milk ~ undiluted
50 blue pea flowers ~ boiled with 1/4 cup water

Custard Layer
5 eggs ~ stir thoroughly & sieve
100g young pandan leaves ~ wash & cut 1/4 cm long
150ml undiluted fresh coconut milk
2 tbsp. plain flour
1/8 tsp salt
115g sugar
90ml water

Rice Method:

• Line bottom of 18 x 18 x 5cm cake pan with parchment paper, leaving some overhang. Spread half of rice in pan evenly; top with pandan leaves & then remaining rice.  Add water & sprinkle with salt.  Steam 10 mins over rapidly boiling water.  Drizzle with coconut milk, mix thoroughly & steam 20 mins.  Discard pandan leaves; drizzle with blue pea juice unevenly & continue to steam 5-10 mins.  Check that rice is cooked; if not drizzle with 1 tbsp. water & steam a few minutes.  Toss to mix the colours slightly; press into an even, compact layer with a wet spatula or spoon.  Cover & steam another 5 mins.

Custard Method:

• Blend coconut together with pandan leaves, strain to 150ml & discard the pulp.  Then add flour, salt sugar & water.
• Cook coconut milk mixture over medium heat till gently simmering; stirring to dissolve the sugar.  Remove from heat.  Pour half slowly into eggs; stir to mix eggs & coconut milk evenly.  Next add eggs to remaining coconut milk & cook combined mixture over low heat; scraping bottom & sides of pot to prevent lumps till slightly thickened.

Method:

1. When rice is cooked, pour custard onto rice.  Reduce heat to lowest possible.  Keep steaming water just below boiling point with the steamer's cover slightly ajar if necessary.
2. Steam till custard is just set in the middle about 35-40mins depending on steaming temperature & thickness of custard before steaming.
3. Test by inserting skewer in the middle & wriggling slightly.  If skewer comes out clean, it's done!
4. Remove the pan to a wire rack.  Allow to cool completely & set 3 hours or so.  Unmould by lifting parchment paper onto chopping board.  Cut with an oiled knife, scraping knife after each cut.

Nutella Tart

Ingredients:
175g salted butter
45g condensed milk
260g All Purpose flour
Nutella

Direction:

1. Mix butter & condensed milk in a stand mixer till well combined.
2. Add flour & mix on low speed till the mixture is like rice grains.  Switch to spatula & mix by hand till a soft smooth dough & not crumbly.
3. Wrap with cling wrap & rest in the fridge for 20 mins
4. Form 10g balls & press using a tart mould & place it on a tray with parchment paper.
5. Bake the tart shell @ 160 deg C for 10 mins.  Remove from oven & let it cool slightly.
6. Pipe Nutella onto tarts & return to bake @ 130 deg C for about 15 mins.  Then increase to 150 deg C for another 5 mins.
7. Remove from the oven & allow to cool completely; pack in airtight container.

Note:

If Nutella is too soft, chill in fridge for about 10-15 mins.  Check & feel for firmness; don't let Nutella harden too much.