SESAME AND OAT COOKIES AND BEAUTIFUL CARDS

Since we are nearing the end of the week, baked this melt in the mouth cookies which is not so sweet and tasted great. Added rolled oat and black sesame seed for this recipe, really perfect combo, contains goodness of oat and sesame seed.

The dough is too soft to handle but managed to roll them into small ball. You can refrigerate the dough for 30 minutes to make it firmer.

INGREDIENTS

2 cups all purpose flour
1 cup butter
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon vanilla essence
1/2 cup rolled oat
5 tablespoons black sesame

METHOD

* Sift flour and baking powder, add rolled oat and sesame seed, mix well.

* Cream butter and sugar until creamy, add vanilla essence.

* Now add butter mixture with flour and form into pliable dough.

* Shape the dough into small ball then flatten and place onto baking pan. Preheat oven @ 170 C.

* Bake for 10-15 minutes . Remove from pan after 5 minutes and cool on wire rack.

* Store in an airtight container once it is completely cool.

CARD

My blogger friend, Priya Prashanth has sent this beautiful card to mark her 250th post. Thanks for sharing this with me. Keep posting dear..



Thanks to Sanyukta Gour for sharing this on completing her first month of blogging, really admire your creativity!

BEST PIZZA DOUGH

Pizza is one of favorite foods loved by young and old. Today it is available around the clock in shopping malls and popular food joint including home delivery not to mention in supermarket too.

But nothing can beat home made pizza where you could add whatever topping, sauces and cheese tailored to our taste.

The recipe below yields 6 mini pizza, the crust is fantastic, much better than the store bought, really beautiful crust with perfect crunch. So far this is the best pizza base I ever cooked.

PULUT SERIKAYA

This is two layered traditional dessert from  Malaysia/Singapore made of glutinous rice and topped with green custard.

Instead of steaming the sticky rice, I used a rice cooker to do the job. For health reasons use only water but you could use coconut milk to cook the rice. For the top layer, blend pandan leaves with water to extract juice but if unavailable just add a drop of green food colouring. It's eggless too but you could add an egg to the custard if you wish.For more information about screwpine leaves, go through this link:
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius

INGREDIENTS

1 and 1/2 cups glutinous rice soak 1 hour
1 and 1/2 cups water of coconut milk
1/2 teaspoon salt

CUSTARD

3/4 cup wheat flour
1/4 cup corn flour
8 tablespoons sugar
1 and 1/2 cups coconut milk
1/2 cup pandan juice (blend 3 pandan leaves with water)
1 egg (optional)
green food coloring
1/2 teaspoon salt

METHOD

* Wash and drain the rice. Put the rice, water and salt into the rice cooker and let it cook.

* Transfer the rice onto greased shallow 8 inches tray and press with spatula to level top.

* Heat the steamer and bring the water to boil. Heat the glutinous rice, scratch top with fork.

* Add all ingredients for custard and strain. Pour this on top of the cooked rice, steam for 20 minutes with medium heat. Recommended to cover the lid with clean towel to avoid water dripping.

* Cool for 3-4 hours before cutting.

CURRY BUN

I used to buy  Curry Bun from a nearby bakery. This is one of my son's favorite bread.

It is stuffed with potato but it could be too spicy and may not cater to those who can't take hot stuff.

When baking this, I made sure they turn out extra spicy. My son really loved this  Curry Bun and I would be baking more often for his sake. Besides potato, you could use chicken or meat for a change.

WAJIK

I'm craving for wajik (sweetened palm sugar glutinous rice pudding) now. This is a traditional festival sweet my mum used to make.

The process of making this kuih, first you have to cook the glutinous rice either by steaming or use rice cooker which is simplest and safest method, can't go wrong, just dump the rice in the cooker it will do the rest.

 Secondly prepare the sugar and coconut milk syrup until it thickens, and that requires constant stirring. Only then the cooked glutinous rice is added. What I have used here is low fat coconut milk but feel free to use normal ones.

Another item is screwpine leaves that was used but if unavailable you could omit this since the leaves are for fragrance only.