It all started with a comment from my reader kat of SuumCuique: "Do you also know how to make coconut candy? Those colorful cubes that we used to sell in school during canteen days. I think it contains condensed milk."
I actually can't remember what it is called in Malaysia but I can vividly remember how they taste. I remember how I used to chew these seriously moreish treats one after another and the sticky sweetness taste of the condensed milk that lingered in my mouth.....
Coconut ice is a no-cook classic that's extremely easy to make. All it takes is a little mixing and an hour in the fridge.
Since Christmas is less than a month away, I made them in green and red with pandan paste and rose syrup that are commonly used in Malaysian desserts. You can replace them with green and red food colourings.
Christmas Coconut Ice (Coconut Candies) with Pandan and Rose Syrup Recipe
Makes 40 pieces
Ingredients
395 g can condensed milk
3 1/3 cups (300 g) desiccated coconut
2 cups (330 g) icing sugar
1/ 2 tsp vanilla extract
2 drops pandan paste (or green food colouring)
1 tsp rose syrup (or red food colouring)
Method
Grease an 18 x 28cm lamington pan and line with baking paper, leaving some overhanging on the sides.
Place the condense milk, coconut, icing sugar and vanilla extract in a bowl and mix with a metal spoon until well combined (it will be quite stiff). Divide the mixture into half and place them into 2 separate bowls.
Add rose syrup to first half of the mixture and stir well to combine. Spoon the mixture into the pan and flatten the top using damp fingers.
Add pandan paste to the remaining mixture and stir well to combine. Spoon the mixture over the top of the red layer and flatten the top with damp fingers.
Loosely cover with plastic wrap and chill for 1 hour to set.
Invert the coconut ice onto a board and peel off the baking paper. Cut into 5 strips lengthways, then 8 strips widthways to make 40 squares.
Pack the coconut ice into jars or wrap in cellophane to give as gifts - it will keep in the fridge for 3 weeks.
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia MatticchioBastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
Cannoli,Cannoli,Cannoli. Mr J couldn't contain his excitement when I announced to him that this month Daring Bakers' Challenge is Cannoli. Immediately he turned on his favourite episode of Anthony Bourdain's No Reservation: New Jersey that shows how Cannoli is made by a local Italian Bakery (6:57).
Mr J pleaded, "Please, no fancy ingredients, no fancy decorations, it has to be the real deal, just like those Anthony Bourdain and Mario Batali had in the show."
Mr J has special fondness for New Jersey. His is a huge fan of Bruce Springsteen. Vinyls, CDs, you name it, he has it. His ipod has no other songs than Bruce's. Bruce grew up in New Jersey and so did Anthony Bourdain. Bruce sang about New Jersey, Tony lamented about New Jersey. He always wanted to see the New Jersey that was being sang and told - The Asbury Park, The New Jersey Turnpike, The late Madam Marie......
Some said New Jersey is actually one giant freeway, with numerous exits. I clearly remember how excited Mr J was when he drove down the New Jersey Turnpike at the crack of dawn for the very first time during one of his many business trips. He flew to New York and had to drive to Philadelphia to meet a client via the New Jersey TurnPike. He called me and couldn't contain his excitement, "It's surreal! I am actually on it! I am having an epiphany!"
So here I was, braving the 41C heat in Sydney, deep-frying these cannoli shells in the comfort of air-conditioning.
And no, I didn't give in to Mr J's demand to keep it plain and simple. I replaced the cinnamon with Dutch Speculaas Spice since Sinterklaas (December 5th) is fast approaching. And yes, he does like this Italian-Dutch hybrid Cannoli.
1 large egg, separated (you will need the egg white but not the yolk) Vegetable or any neutral oil for frying – about 2 quarts (8 cups/approx. 2 litres) 1/2 cup (approx. 62 grams/2 ounces) grated chocolate for garnish Confectioners' sugar
In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, speculaas spice, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that).
Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
Oil the outside of the cannoli tubes (I use dried Cannelloni pasta instead of the cannoli tubes). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.
Directions For Filling:
In a bowl with electric mixer, beat ricotta and mascarpone until smooth and creamy. Beat in confectioner’s sugar, speculaas spice, vanilla and blend until smooth. Transfer to another bowl. Chill until firm.(The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).
Assemble The Cannoli:
When ready to serve, fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the filling. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
Press or dip cannoli in grated chocolate into the cream at each end. Dust with confectioner’s sugar.
If you are one of the regular readers of my blog, you would probably remember that I was looking for a Dutch butter cake (Boterkoek) recipe. Although I have made a slightly different version of the Dutch Butter Cake with almond meal, I am yet to bake a traditional Dutch Boterkoek. A few Dutch readers have sent me Boterkoek recipes and I am very grateful for their help but I haven't gotten around to try them.
By chance, I came across this Gateau Breton recipe from Nigella Lawson's How To Be A Domestic Goddess Cookbook. As I was reading the recipe and looking at the picture of the cake printed on the cookbook, I couldn't stop thinking if it is possible that this cake would taste similar to the Dutch Boterkoek. I knew immediately I had to get to the bottom of it.
I gathered all the ingredients from the pantry and fridge, and the cake was ready within an hour.
I knew my Dutchie hubby Mr J is the perfect person to provide me with an answer. He could smell the butter as soon as he stepped into the house from work. I saw him matching into the kitchen and his eyes sparkled when he saw the cake sitting pretty on the cake stand. He grabbed a slice, bit into it, a few seconds of silence, he then murmured, "Of dear, you finally found the perfect recipe for Boterkoek."
I giggled and waited. He tried a second slice, third and then fourth and finally he said, "This Boterkoek tastes exactly the same as my mother used to make it." When was the last time your mum bake you a cake? That's my immediate thought. "25 years or so?" that was his answer. I kept my silence and continue to watch him indulge in this Gateau Breton, aka the fake Boterkoek. I didn't have the heart to tell him it's not a Boterkoek.
May be I was wrong. May be this Gateau Breton really does taste like the Dutch Boterkoek. I guess my hope of finding out the answer relies on the Dutch readers.
On a side note, this is a very good recipe to use up all your egg yolks leftover from making the French Macarons.
Nigella Lawson,"I came across the recipe for Brittany butter cake in the wonderful Anne Willan's Real Food, and as she says, it's really a cross between shortbread and pound cake. Rather like the crostata on page 105 (Nigella Lawson's HTBADG Cookbook), it's hard to decided whether it's cake or pastry. I love a stubby slice of this any time, but it does make a perfect, chic ending to a dinner party, too, either with ice cream or fruit, or if you've already had cheese, just with the coffee that follows.
Anne Willan suggests a kneading motion to bring this very sticky dough into shape; I use the dough hook on my free-standing mixer.
Use the best butter that you can find, for this is the plain cake at its simple best, and the taste of each of these few ingredients is crucial."
Gateau Breton (Brittany Butter Cake) Recipe (Adapted from Nigella Lawson's How To Be A Domestic Goddess) Serves 8-10
Ingredients
225 g plan flour, preferably Italian 00 250 g caster sugar 250 g unsalted butter, cut into cubes 6 large egg yolks
25-cm Springform tin, buttered well
For the glaze: 1 tsp of egg yolk, from your 6 1 tbsp of water
Method
Preheat the oven to 190C. Mix the glaze, and put aside while you get on with your gateau.
Put the flour into a bowl (I never bother to sieve 00 flour because it's so finely milled, but if you're using regular plain flour then do so), stir in the sugar and add the butter and egg yolks.
With the dough-hook attachment of a mixer, slowly whirr till you've got a smooth, golden dough. (If you're making this by hand, make a mound of the flour on a worktop, then make a well in it and add the sugar, butter and eggs and knead to mix.) Scoop this dough into the tin, and smooth the top with a floured hand: expect it to be very sticky; indeed, it should be.
Brush the gateau with the glaze, and mark a lattice design on top with the prongs of a fork. For a reason I am not technically proficient enough to explain, sometimes the tine marks leave a firm, striated imprint (a bit like the scrapy lines that drive Gergory Peck mad in Spellbound); at others, as with the cake in the picture in the HTBTDG book, they barely show once the cake's cooked. Bake for 15 minutes, then turn the oven down to 180C and give it another 25 minutes or so until it's golden on top and firm to the touch.
Let it cool completely in the tin before unmoulding it. It'll keep well if you've got a reliably airtight tin. When you come to eat it, either cut it in traditional - though slightly narrower - cake-like wedges or, as I prefer if I'm eating it at the end of dinner, criss-cross, making irregularly sized diamonds.
I made this gorgeous chocolate cake for Mr J yesterday, so I could go out with Linda, Steph and Karen to watch The Twilight Sage: New Moon without feeling sorry for leaving him behind to babysit little Miss C.
I baked this cake for the first time as a trial run for an upcoming birthday + Christmas occasion. It's not perfect but by the look of the pictures, it's pretty good.
This cake is so rich and dense that Mr J only managed to bite into a small portion of it. 90% of the cake is still in the fridge. I sincerely wish some of you live close by enough to drop by and grab a piece!
Belinda Jeffery, "I love this cake. It fills all the criteria for a wonderful holiday dessert. It's rich and sophisticated, keep exceptionally well, is very simple to make and, all-important for a special occasion, look spectacular. The iced cake, minus the raspberries, keeps well in the freezer for up to a month."
Belinda Jeffery's Flourless Chocolate, Pecan and Raspberry Torte Recipe (Adapted from AWW Christmas and Holiday Entertaining Cookbook)
Ingredients
250 g unsalted butter 250 g good quality dark chocolate 3/4 cup (75 g) sifted Dutch processed cocoa powder 1 2/3 cup (200 g) roasted pecans 6 eggs 1 1/2 cups (330 g) caster sugar 1/3 cup (80 ml) brandy or cognac 2 tsp vanilla extract 2-3 punnets raspberries double thick cream, for serving
Chocolate Glace: 250 g good quality dark chocolate, chunks 125 g unsalted butter, chopped 2 1/2 tbsp water
Method
Preheat oven to 180C. Butter a 23 cm springform cake pan and line the base with buttered baking paper. Dust cake pan with flour or rice flour (if you're avoiding wheat) and tap out the excess. Set it aside.
Melt the butter in a medium-sized saucepan over low heat. Add the chocolate and whisk until melted. Take the pan off the heat, then add the cocoa, stirring it in until the mixture is thick and smooth. Set it aside to cool a little.
Meanwhile, whiz the pecans in a food processor to chop them as finely as possible. Stop the machine every so often to check them so they don't become oily and form a paste. Set them aside.
In a large bowl, whisk eggs and sugar with a balloon whisk until they are just blended together, then whisk in the warm chocolate mixture until it's well combined. Mix in the brandy and vanilla. Finally, stir in the ground pecans - the batter will look very loose and sloppy, but don't worry, it's fine.
Pour the batter into the prepared pan. Bake the torte for 40-45 minutes or until the side is set, but the middle 15 cm or so of the torte is still a bit wobbly when you gently shake the pan.
Cool the torte completely in the pan on a wire rack. Once cool, release the sides of the pan and carefully invert the torte onto the rack. Remove the paper.
Chocolate Glaze: Put the chocolate, butter and water into a medium-sized, heavy based saucepan over low heat. Let the chocolate and butter melt, stirring regularly, until they are smooth. (A small, flat sauce whisk is ideal for this, as it gets right into the corners of the pan where the chocolate tends to clump a bit.) The most important thing to keep in mind when you're making the glaze is that it mustn't get too hot and boil; If it does, it becomes oily and grainy and there's not much chance of salvaging it. Once it's silky smooth, take it off the heat. Let it cool until it's barely warm and a thick pouring consistency before using it.
To ice, place the torte on the rack over a plate to catch any drips, then pour a good amount of the barely warm Chocolate Glaze into the middle of the torte. Tilt the rack so the glaze flows evenly over the top and runs down the sides (for the smoothest finish, don't run a palette knife over it). If your room is cool, you can leave the glaze to set at room temperature. However, where I live, summer is hot and humid, so I generally transfer the lot - the torte on its rack on the drip plate - into the fridge to set. Once set, slide the torte onto a serving plate and cover it in plastic wrap - it will keep well like this for at least a week. Before serving, remove the wrap and return the torte to cool room temperature.
To finish off, sit a tightly packed layer of raspberries all over the top, then dust them very lightly with icing sugar. Serve with cream.
Are you still looking for a perfect side dish for the Thanksgiving dinner? Look no further. These Yorkshire Puddings might just be the one.
Yorkshire pudding is a dish that originated in Yorkshire, England, and has attained wide popularity. It is made from an egg batter similar to that used in making Popover. It's most often served with roast beef, chicken, or any meal in which there is gravy.
Food historians generally agree on the American origins of the popover recipe, albeit derived from Yorkshire pudding and similar batter puddings made in England since the 17th century.
Ogden Nash inverts the historical order of events:
"Let's call Yorkshire pudding A fortunate blunder: It's a sort of popover That turned and popped under."
Click HERE for these Julia Child's Popovers Recipe.
Yorkshire Pudding is cooked by pouring a thin batter made from flour, eggs, milk and seasoning into a preheated greased baking tin containing very hot fat or oil and baking at very high heat until it has risen and browned. It is then served in slices or quarters, depending on the size of the tray in which it was cooked.
In recent years, it has become more popular to cook them in batches in bun tins (baked in muffin trays or baking tins like Popovers), making individual mini puddings.
Traditionally, Yorkshire pudding is cooked in a large tin underneath a roasting joint of meat in order to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and moved to a serving platter, which also takes advantage of the meat fat that is left behind.
In pub cuisine, Yorkshire puddings may be offered with a multitude of fillings, with the pudding acting as a bowl.
The pudding can also be eaten as a sweet dish, with jam, golden syrup, lemon juice or sugar.
Yorkshire Puddings Recipe (Adapted from Mary Berry's Complete Cookbook) Makes 12
Ingredients
125 g (4 oz) plain flour 2 eggs, beaten 250 ml milk A pinch of salt Shortening
Method
Sift flour and a pink of salt into a bowl. Make a well in the middle and add eggs and a little milk.
Whisk the milk and egg, then whisk in half of the milk, drawing in the flour to make a smooth batter. Stir in the other half of the milk. Cover and stand for at least 30 minutes.
Put some shortening (white vegetable fat) into each cup of a 12-hole bun or muffin tin and and heat in a preheated oven at 220C (425F) until very hot.
Remove the tin from the oven. Whisk the batter and pour into the cups in the tin.
Bake the Yorkshire puddings in the oven for 15 minutes or until well risen, golden, and crisp.
You won't believe how easy it is to make these pretty eatable miniature Christmas wreaths. Two ingredients, stir and mix. That's all you need to do!
You can turn them into beautiful Christmas decorations, gifts, and gift tags.
Coconut Christmas Wreaths Recipe
Ingredients
180 g white eating chocolate, melted
1 1/4 cups (95 g) shredded coconut
Cachous
Method
Line two trays with baking paper.
Combine chocolate and coconut in medium bowl. Drop heaped tablespoons of mixture onto trays; shape mixture into wreaths using the end of a wooden spoon to make holes in the centre of each wreath.
Decorate wreaths with cachous. Refrigerate until set. Tie with ribbon, if you like.
I always count my blessings and look at the positive side of life. I must be thankful for everything positive in my life. I must look to where my life is and why it is where it is. It is amazing, whether you believe in God or not, there is an energy we dispel into the world that somehow comes back to us.
Christmas is right around the corner. As I was baking these delicious pastries, I can't stop smiling and feeling so blessed.
This is a great appertizer, cocktail or canapes recipe for your Christmas party.
Cinnamon Chicken and Pine Nuts Pastries (Adapted from BBC Magazine: Rick Stein's Summer Meze)
Ingredients
3 tbsp olive oil, plus extra for brushing 450 g / i lb onions, finely chopped 600 g / 1 lb 5 oz skinless chicken breast, chopped into 1 cm pieces 3 tbsp pine nuts, lightly toasted 1 tsp ground cinnamon 1/2 tsp ground allspice 1 1/2 tsp sumac or 1 tbsp lemon juice 500 g pack chilled puff pastry A little plain flour, for dusting
Method
Heat the olive oil in a large, heavy-based frying pan over a medium heat. Add the onions and cook for 10-15 minutes, stirring now and then, until they are very sweet, soft and slightly caramelised.
Add the chicken to the pan and cook for 5 mins. Stir in the pine nuts, cinnamons, allspice, sumac or lemon juice and some salt and pepper, then cook for 2 mins more until most of the excess liquid has evaporated. Check the seasonings.
Heat oven to 200C. Roll out the pastry thinly on a lightly floured surface, then cut out 25 x 8 cm discs using a plain pastry cutter. Working with one pastry disc at a time, dampen the edge with a little water. Place a heaped tsp of the chicken mixture into the centre of the disc, then fold the sides, pinching together in three places to create a triangular shaped parcel, leaving about 1.5 cm of the filling showing in the centre. Repeat with the reamining discs. Place on baking trays lined with non-stick baking paper and brush each one lightly with olive oil. (Can now be frozen for up to a month.)
Bake for 20 mins until crisp and lightly golden. Serve warm.
This is the third recipe I have adapted from Anthony Bourdain's Les Halles Cookbook. The first recipe was his popular PouletRoti (French Style Roast Chicken), followed by the Whole Roasted Fish Basquaise (will post the recipe soon). I made his Beef Bourguignon last weekend.
I have to say his beef bourguignon does not contain any fancy factor. This recipe uses the basic ingredients beef, onion, carrot, red wine and bouquet garni and turned them into a fabulous French beef bourguignon. This is exactly how I like a classic to be.
Anthony Bourdain - "Traditionally, this dish is cooked entirely with red wine. And that's fine, just fine. But if you listened to me earlier, and keep a stash of good, strongdemi-glace * (see note) kicking around in your freezer, a couple of spoonfuls give the sauce a nice flavour boost. This is one of the easier dishes in this book, and also one of the best."
* Demi-Glace: Once referred to a mix of reduced veal stock and sauce espanole (an old-school brown sauce). Now it implies a dark, thick, greatly reduced veal or even chicken stock.
And no, I didn't listen to him nor did I use the demi-glace but it still tastes superb.
One a side note, in case you're curious why I named my blog Almost Bourdain, it's taken from:
Anthony Bourdain'sBoeufBourguignon Recipe (Adapted from Anthony Bourdain's Les Halles Cookbook)
Ingredients
2 lbs (900 g) paleron of beef, or "chicken steak" (* see note), or same amount of should or neck, cut into 1 1/2-inch (4-cm pieces) Salt and pepper 1/4 cup (56 ml) olive oil 4 onions, thinly sliced 2 tbsps (28 g) all purpose flour 1 cup (225 ml) red Burgundy 6 carrots, cut into 1-inch (2.5-cm) pieces 1 garlic clove 1 bouquet garni (* see note) A little chopped flat parsley
* Paleron: A noble, flavorful, and relatively tender cut from the shoulder of beef or veal, inexplicably called the "chicken steak" by American meat-cutters.
* Bouquet Garni: 1 sprig of flat parsley, 2 sprigs of fresh thyme, and 1 bay leaf, tied together with string and used for flavouring (usually stews or sauces). Tying the bundle in cheesecloth makes it easier to retrieve from the pot.
Method
Season the meat with salt and pepper.
In the Dutch oven, heat the oil over high heat until it is almost smoking. Add the meat, in batches - NOT ALL AT ONCE! - and sear on all sides until it is well browned (not gray). You dump too much meat in the pot at the same time and you'll overcrowd it; cool the thing down and you won't get good color. Sear the meat a little at a time, removing it and setting it aside as it finishes.
When all the meat is a nice, dark brown color and has been set aside, add the onions to the pot. Lower the heat to medium high until the onions are soft and golden brown (about 10 minutes).
Sprinkle the flour over them. Continue to cook for 4 to 5 minutes, stirring occasionally, then add the red wine. Naturally, you want to scrape up all that really good fond from the bottom of the pot with your wooden spoon. Bring the wine to a boil.
Return the meat to the pot and add the carrots, garlic, and bouquet garni. Add just enough water ( and two big spoons of demi-glace, if you have it) so that the liquid covers the meat by one third - meaning you want a ratio of 3 parts liquid to 2 parts meat. This is a stew, so you want plenty of liquid, even after it cooks down and reduces. Bring to a boil, reduce to a gentle simmer, and let cook for about 2 hours, or until the meat is tender (break-apart-with-a-fork tender).
You should pay attention to the dish, meaning to check it every 15 to 20 minutes, stirring and scraping the bottom of the pot to make sure the meat is not sticking or, God forbid, scorching. You should also skim off any foam or scum or oil collecting on the surface, using a large spoon or ladle. When done, remove and discard the bouquet garni, add the chopped parsley to the pot, and serve.
I can hardly believe Christmas is around the corner. After reading Karen's Mini Christmas Cake and Trissa'sChristmas Macarons recipes, I couldn't wait to start baking for the holidays.
Green is my favourite colour. Green and white is my favourite colour combination. When I came across this pandanus macaroons recipe on the lastest issue of Gourmet Traveller Magazine, I knew this is going to be a great recipe to kick off this years Christmas baking season.
My green and white theme living room
I have changed a few ingredients and cooking steps to make it gluten free and it now has a more KUIH-like texture. I have baked them in mini muffin tray instead of the traditional macaroons shape. I hope you like my adaptation.
On a last note, these are Coconut Macaroons made of dried shredded coconut, not to be confused with French Macarons.
Pandan Coconut Macaroons
(Loosely adapted from Gourmet Traveller Magazine)
Ingredients
3 eggs
225 g (1 cup) caster sugar
80 g (3/4 cup) rice flour
50 g (1/3 cup) tapioca flour
1 tsp vanilla essence
300 g shredded coconut
60 ml (1/4 cup) pandan juice - Blend three shredded pandan leaves with 60 ml water in a blender until finely pureed, then pass through a fine sieve
Method:
Preheat oven to 150C.
Whisk eggs and sugar until dissolved. Sieve over both flour, fold to combine. Add vanilla essence and 1 tsp salt, fold through shredded coconut and pandan juice.
Grease a 12-hole mini muffin tray with oil or butter. Spoon coconut mixture into each hole until full. Bake in oven until golden and cooked through (35 minutes).
Cool slightly, carefully remove macaroons and set aside to cool to room temperature (20-30 minutes).
It all started with a comment from my reader kat of Suum Cuique: "Do you also know how to make coconut candy? Those colorful cubes that we used to sell in school during canteen days. I think it contains condensed milk."
Christmas Coconut Ice (Coconut Candies) with Pandan and Rose Syrup Recipe
Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little. 
Gateau Breton (Brittany Butter Cake) Recipe
Method
Belinda Jeffery's 
Method
You won't believe how easy it is to make these pretty eatable miniature 
How often do you count your blessings?
Christmas is right around the corner. As I was baking these delicious pastries, I can't stop smiling and feeling so blessed.
This is a great appertizer, cocktail or canapes recipe for your Christmas party.
This is the 
I can hardly believe Christmas is around the corner. After reading Karen's 
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