造型汤圆 Glutinous Rice Ball

又是迎接一年一度的冬至

冬至冬至 幸福必至

今年心血来潮玩造型汤圆

虽然费时费力

但是却超有满足感

看了开心吃了更满足

都用了天然色素

 吃得安❤啊🤩😍

冰糖雪梨炖燕窝 Stewed Bird Nest with Rock Sugar N Crystal Pear

材料(二人份)Ingredients(for 2)

两块半燕窝 2 1/2 pieces of bird nest
雪梨1粒(洗净削皮，挖去内核，切小块) 
1 crystal pear (remove the skin and core and cut into smaller pieces)

2碗水 2 bowl of water

冰糖适量 rock sugar 

燕窝用清水浸泡2小时
期间要清理其中的燕毛等杂物

燕窝，雪梨，清水和冰糖放入炖盅

炖盅加盖文火隔水炖2小时即可

soak the bird’s nest for 2 hours until it becomes loose

cleanse and strain dry

add in the bird's nest, crystal pear, water and rock sugar 

into the stewing bowl

covered and place into the slow cooker 

covered and stew for 2 hours

美食功效:

养阴润燥，益气补中，止咳化痰

nourishes the lungs, dissolves phlegm

stops cough and most effective for asthma

桂圆肉杞子冰糖燕窝 Bird's Nest Dried Longan Wolfberry Rock Sugar

枸杞子冰糖燕窝 ~ 养颜，润肺止咳，
适应心悸失眠、头晕目眩。

枸杞子含甜菜碱、胡萝卜素和多种不饱和脂肪酸等，

能补血养阴，强精明目；桂圆肉含酒石酸、

腺嘌吟胆碱及多种维生素，能补血安神，滋润五脏；

冰糖含大量糖类和多种微量元素，能补中益气，养胃润肺。

注意和禁忌肺胃虚寒、腹泻患者不宜服用；

湿热者不宜多用；糖尿病患者禁用。

资料取自资料取自上海窝网

材料(二人份)

燕窝 2 pieces bird's nest

2大碗水 2 bowl of water

枸杞子 12 pieces of wolfberry
桂圆肉 6 pieces dried longan

冰糖适量 rock sugar

燕窝用清水浸泡2小时, 清理其中的燕毛等杂物

最后，连浸泡之水一起, 加入枸杞子, 
桂圆肉和冰糖用文火隔水炖

保留燕窝的原汁原味以及营养

炖大约2小时即可

soak the bird’s nest for 2 hours until it becomes loose

cleanse and strain dry

add in the bird's nest, wolfberry, dried longan, 
water and rock sugar 

into the stewing bowl

covered and place into the slow cooker 

covered and stew for 2 hours

枸杞子冰糖燕窝 Bird's Nest with Wolfberry N Rock Sugar

枸杞子冰糖燕窝 ~ 养颜，润肺止咳，
适应心悸失眠、头晕目眩。

材料(二人份)

燕窝 2 pieces bird's nest

2大碗水 2 bowl of water

枸杞子 12 pieces of wolfberry

冰糖适量 rock sugar

燕窝用清水浸泡2小时, 清理其中的燕毛等杂物

最后，连浸泡之水一起, 加入枸杞子和冰糖用文火隔水炖

保留燕窝的原汁原味以及营养

炖大约2小时即可

soak the bird’s nest for 2 hours until it becomes loose

cleanse and strain dry

add in the bird's nest, wolfberry, water and rock sugar 

into the stewing bowl

covered and place into the slow cooker 

covered and stew for 2 hours

椰香糯米糕 Coconut Glutinous Rice Cake (pulut inti kuih)

材料Ingredients:

糯米 4 small cup glutinous rice

浓椰浆 300ml thick coconut milk

盐 2 teaspoon salt

班兰叶 pandan leaf

糯米洗净，用水泡浸隔夜，然后滤干水分，

将糯米放入已铺了布的蒸锅，撒上盐加上班兰叶

蒸大约20分钟，拿掉班兰叶加入浓椰浆

继续蒸大约20分钟

(期间用筷子翻几下，粘性出来了就差不多了)

如果不够软可以加少许水

wash and clean and glutinos rice 

soak overnight then filter the water

place a piece of cloth on the steam pan

pour in the glutinous rice onto the steam pan 

add in salt and pandan leafs

steam for about 20 minutes

remove the pandan leafs

add in the thick coconut milk

steam for another 20 minutes until the rice is cooked

(turning the rice once or twice with chopstick while steaming)

add some water if the rice is not soft enough

将糯米饭放入一个四方形的盘

然后压实，加上椰糖椰丝在上面

待冷才切成小块状

较简单的可以将糯米饭揉成小饭团

在上面加上椰丝

也可以用香蕉叶包裹糯米饭

再加上椰糖椰丝在上面

就成了传统的“娘惹”的Pulut Inti Kuih

place the rice onto a square pan

press down hard and add some coconut on top

cool off and cut into smaller pieces

you can even round up the rice ball

then add the coconut on top

it taste even better if you wrap the rice with banana leaf

and place some coconut on top 

it become kuih nyonya pulut inti

椰子馅料材料Coconut Ingredients:

嫩椰丝 300g young shredded coconut

黄砂糖 3 tablespoons brown sugar

4汤匙红椰糖(加热水溶化过滤)

4 tablespoons gula melaka (melt in hot water & filter)

班兰叶 pandan leaves

牛油 2 tablespoons butter 

热锅加入牛油煮溶

将嫩椰丝和白砂糖加入翻炒

再慢慢的加入椰糖酱和班兰叶再拌匀

盖上锅盖焖10分钟即可

melt the butter in hot pan

stir fry in coconut and brown sugar

add in melted gula Melaka and pandan leave

stir f and mix well for 1-2 minutes

covered and cook for about 10 minutes

蒸椰香糯米饭 Steamed Coconut Milk Glutinous Rice

一大清早起来就在厨房忙呀忙

要吃好吃的就得早起啦！

所谓“早起的鸟儿有虫吃”

昨晚泡浸了糯米

今天一早就要把它“干掉”

蒸这糯米饭就让我想起了小时候

在家乡爸爸的咖啡店卖的闻名白糯米饭 

我们每天只蒸一大盘卖完就算，因为太多人会争着要， 

我们并没有将它和其它的食物一起摆放在外边卖， 

唯有放在碗橱里，有顾客要求或者是熟客才卖给他们。 

通常白糯米饭是配我们自己炖的加央(kaya)，味道独特！ 

这椰香糯米饭不单只配加央 

配上咖喱，椰丝，芒果，更有人喜欢加上榴莲来吃 

我还是比较爱配加央或咖喱吃

材料Ingredients:

糯米 4 small cup glutinous rice

浓椰浆 300ml thick coconut milk

盐 2 teaspoon salt

班兰叶 pandan leaf

糯米洗净，用水泡浸隔夜，然后滤干水分，

将糯米放入蒸锅，撒上盐加上班兰叶

蒸大约20分钟，拿掉班兰叶加入浓椰浆

继续蒸大约20分钟

(期间用筷子翻几下，粘性出来了就差不多了)

如果不够软可以加少许水

wash and clean and glutinous rice 

soak overnight then filter the water

place a piece of cloth on the steam pan

pour in the glutinous rice onto the steam pan 

add in salt and pandan leafs

steam for about 20 minutes

remove the pandan leafs

add in the thick coconut milk

steam for another 20 minutes until the rice is cooked

(turning the rice once or twice with chopstick while steaming)

add some water if the rice is not soft enough

椰糖椰奶燕菜 Gula Melaka Coconut Milk Agar Agar

椰糖 Gula Melaka layer
燕菜粉 2 tablespoons agar agar powder
椰糖 5 tablespoons gula Melaka/gula merah
糖 2 tablespoons sugar
水1000ml water

将椰糖和水一起煮滚
离火过滤
燕菜粉加入适量的水溶化
然后加入椰糖里一起煮
再加入糖煮煮滚
boil the gula melaka with water
bring to boil and then filter it
dilute the agar agar powder with water
add into the gula melaka and boil together
add in sugar and bring it to boil

椰奶 coconut milk layer
燕菜粉 2 tablespoons agar agar powder
糖 150g sugar
水 600ml water sugar
椰奶 250ml coconut milk

燕菜粉加入适量的水溶化
然后和水一起煮滚
加入糖和浓椰浆再煮滚dilute the agar agar powder with water 

add into the water and bring it to boil

add in sugar and coconut and bring it to boil

 先倒入一层椰奶燕菜

稍微冷却后加入一层紫色燕菜
重复步骤一层椰奶燕菜再一层椰糖燕菜
冷却后放入冰箱
然后取出切成喜爱的形状
make one layer of coconut milk agar agar
let cool off and add another layer of gula melaka agar agar
repeat the step until done
let cool off and chill in the refrigerator 
remove from the refrigerator and cut into the shape you like

炸年糕及香蕉 Fried Kuih Bakul N Banana

今天弄了“金枕头” (炸年糕及香蕉)
用了水饺皮包着年糕及香蕉来炸
好香脆要趁热吃喔！口感还不赖
用过薄饼皮包来炸
还是用薄饼皮包的比较好吃！

材料Ingredients:
年糕及香蕉 (切小块状)
水饺皮
kuih bakul & banana (cut into smaller pieces)
dumpling skin

用水饺皮包着年糕及香蕉
以一些水糊口
用热油炸至金黄色即可
wrap the kuih bakul and banana with the dumpling skin
use some water to close up the edges
fry with hot oil in wok until golden brown both side

芋香椰奶燕菜 Yam Coconut Milk Agar Agar

材料Ingredients :

燕菜粉 2 tablespoons agar agar powder

芋头切块(蒸熟搅泥状) 250g
250g yam cubed (steamed and mashed)

水 800ml water

糖 180g sugar 

浓椰浆 400g coconut milk 

班兰叶 pandan leaf

将水和香兰叶一起煮滚

将香兰叶取出

用适量的水加入燕菜粉溶解后加入煮滚

然后加入糖，芋头泥和浓椰浆再煮滚

熄火将燕菜分成两份，一份加入少许紫色素拌匀

先倒入一层椰奶燕菜

稍微冷却后加入一层紫色燕菜

重复步骤一层椰奶燕菜再一层紫色燕菜

冷却后放入冰箱

然后取出切成喜爱的形状

boil the pandan leaf

removed pandan leaf after boiled

dissolved the agar-agar powder with 80ml water

then add into the pandan water and bring it to boil

add on sugar, mashed yam and thick coconut and bring to boil

remove from heat and divide it into two portions

one portion add in a few drop of purple colouring

make one layer of coconut milk agar agar 

let cool off and add another layer of purple agar agar

repeat the step until done

let cool off and chill in the refrigerator 

remove from the refrigerator and cut into the shape you like

香芋燕菜月饼 Yam Agar Agar Mooncake

咸蛋黄Salted Egg Yolk

材料Ingredients :

燕菜粉 1 1/2 teaspoons agar agar powder 

水 300ml water 

糖 40g sugar
班兰叶 pandan leaf

黄色及橙色素 yellow and orange coloring 

将水和香兰叶一起煮滚

将香兰叶取出

加入燕菜粉和糖煮滚

熄火调好蛋黄色

将燕菜倒入蛋黄模

冷却后放入冰箱
也可以加入芋头泥及椰奶煮滚，
然后过沥才加入适量的橙色素拌匀

boil pandan leaf in the water

removed pandan leaf after boiled

add in agar-agar powder and sugar bring to boil

remove from heat make egg yolk colour 

and pour into the egg yolk mould

let cool off and chill in the refrigerator 

can add in smashed yam and coconut milk
bring it to boil and then add in orange colouring

香芋内层 Yam Inner Layer

材料Ingredients :

燕菜粉 3 teaspoons agar agar powder

芋头切块(蒸熟搅泥状) yam cubed (steamed and mashed)

水 400ml water 

糖 40g sugar

浓椰浆 140ml thick coconut

将水, 燕菜粉和糖煮滚

加入芋头泥和浓椰浆再煮滚

熄火将燕菜倒入较小的模

加入一粒蛋黄在中间

冷却后放入冰箱

boil agar-agar powder and sugar in the water 

add in mashed yam and thick coconut and bring to boil

remove from heat and scoop into smaller mould 

and add in 1 egg yolk in the center

let cool off and chill in the refrigerator 

香芋外层 Yam Outer layer

材料Ingredients :

菜燕粉 1 packet agar agar powder (12g) 
芋头切块(蒸熟搅泥状) yam cubed (steamed and mashed)

水 700ml water 

浓椰浆 100ml thick coconut

糖 60g sugar

将水，燕菜粉和糖煮滚

加入芋头泥和浓椰浆再煮滚

熄火调色将2汤匙燕菜加入燕菜月饼模

再加入一块芋单黄燕菜在中间

然后再加满燕菜

冷却后放入冰箱

boil agar-agar powder and sugar in the water 

add in mashed yam and thick coconut and bring to boil

remove from heat and add in colouring

scoop two tablespoons into the agar agar mooncake mould

add in one piece of yam with egg yolk agar agar in the center

scoop into the agar agar and covered full 

let cool off and chill in the refrigerator 

咖啡外层 ~ 煮好的椰奶燕菜再加入适量的即溶Nescafe精拌匀

龙珠果外层 ~ 煮好的椰奶燕菜再加入适量的龙珠果碎粒拌匀

龙珠果燕菜月饼 Dragon Fruit Agar Agar Moon Cake

材料Ingredients :

菜燕粉 1 packet agar agar powder (12gm) 

水 800ml water 

糖 150g sugar

龙珠果(切小块) 1 bowl (1/2) dragon fruit (cut into smaller pieces)

香兰叶 pandan leaf

将1000毫升水和香兰叶一起煮滚

将香兰叶取出

加入燕菜粉和糖煮滚

熄火将燕菜倒入燕菜月饼模

慢慢的加入适量的龙珠果

冷却后放入冰箱

boil pandan leaves in 1000ml water

removed pandan leaf after boiled

add in agar-agar powder and sugar bring to boil

remove from heat and pour into the agar agar moon cake mould

scoop in dragon fruit 

let cool off and chill in the refrigerator 

椰糖和凉粉椰奶燕菜 Gula Melaka Black Jelly Coconut Agar Agar

材料Ingredients:

椰奶上层 black jelly coconut top layer

燕菜粉1包(11g)1 packet Red Man Agar Agar Powder

糖6大汤匙

水700毫升

椰奶200毫升

凉粉(切细粒)1碗

班兰叶

6 tablespoons sugar

700ml water

200ml coconut milk

1 bowl black jelly (diced)

some pandan leave

椰糖底层 gula Melaka layer

燕菜粉1包

椰糖4大汤匙+200毫升水煮溶(离火过滤)

糖6大汤匙

水800毫升

班兰叶

1 packet Red Man Agar Agar Powder

4 tablespoons gula Melaka + 200ml water (boiled)

6 tablespoons sugar

800ml of water

some pandan leave

煮法：

椰奶上层 black jelly coconut top layer

将水和班兰叶煮滚, 煮滚后将班兰叶取出

然后加入燕菜粉, 砂糖, 椰奶再煮滚

boil the water and pandan leave together, remove pandan leave

add in the agar agar powder, sugar and coconut milk 

stir constantly and bring to boil

椰糖底层 gula Melaka layer

将水和班兰叶煮滚, 煮滚后将班兰叶取出

然后加入燕菜粉, 砂糖, 椰糖再煮滚

boil the water and pandan leave together, remove pandan leave

add in the agar agar powder, sugar and gula Melaka 

stir constantly and bring to boil

先倒入椰奶燕菜至燕菜模的一半再加入凉粉细粒

凝固后倒入椰糖底层燕菜，冷却后放入冰箱

fill up the mould in half with coconut agar agar

then add in the black jelly mix evenly 

let it cool off and make sure the top layer is hard enough

to support the gula melaka layer

add in the top layer gently 

leave it in the refrigerator for about 20 minutes

remove the agar agar gently

椰奶Cendol燕菜 Coconut Cendol Agar Agar

底层材料 lower layer 

青色素燕菜粉 1 packet green colouring agar agar powder

糖 6 tablespoons sugar

水 1000ml water

班兰叶 pandan leaf

将燕菜粉，糖，水，班兰叶全倒在锅内煮滚

boil the water in a pot together with agar agar powder

add the pandan leaf and sugar 

stir constantly and bring to boil

remove the pandan leaf

椰奶Cendol上层 coconut cendol layer

燕菜粉 1 packet agar agar powder

糖 6 tablespoons sugar

椰奶 250ml coconut milk

水 600ml of water

班兰叶 pandan leaf

将燕菜粉，椰奶，糖，水，班兰叶全倒在锅内煮滚

boil the water in a pot together with agar agar powder

add the pandan leaf, sugar and coconut milk

stir constantly and bring to boil and remove the pandan leaf

先倒入椰奶燕菜底层至燕菜模的一半

拌入cendol拌匀

凝固后倒入青色燕菜，冷却后放入冰箱

fill up the mould in half with coconut agar agar

then add in the cendol and mix well 

let it cool off and make sure the top layer is hard enough

to support the second layer 

add in the top layer gently onto the slightly harden coconut layer

leave it in the refrigerator for about 20 minutes

remove the agar agar gently