Tuesday, February 13, 2018

Rainbow Agar Agar

Revisiting my rainbow agar agar recipe made few years ago! Love the cute heart mould which I newly acquired. Instead of using coconut milk for layering, I've replaced with condensed milk this time round. Actually I did not do a good job today. Some of the layers smudge! arrrgghhh....some of the layers too thick resulting I've to skip 2 more layerings. *cry* Only consolation is that it dislodged beautiful onto the serving plate rather then breaking up into pieces. hahaha....

Ingredient (8" square pan or 1.5L container)
Colours Layer
  • 1 packet 10gm agar agar powder
  • 1200 ml water
  • 200gm sugar
  • 2 pandan leaves, knotted
  • wilton colour paste I've used 6 colours : violet, blue, green, yellow, orange & red
Milk Layer
  • 1 packet 10gm agar agar powder
  • 1000ml water
  • 250gm condensed milk
  • 2 pandan leaves, knotted

  1. Colours Layer : Place pandan leaves and water into a pot. Bring to boil and add in sugar and agar agar powder. Boil for 1 minute and turn off heat. Sieve mixture into a bowl. Discard pandan leaves. Place the bowl (covered) over a pot of hot water (double boil) to keep the mixture warm while preparing the milk mixture.
  2. Milk Layer : Place pandan leaves and water into a pot. Bring to boil and add in condensed milk and agar agar powder. Boil for 1 minute. Turn off heat. Sieve mixture into another bowl and discard pandan leaves. Place the bowl (covered) over a pot of simmering hot water (double boil) to keep the mixture warm.

To assemble 12 layers agar agar : milk, violet, milk, blue, milk, green, milk, yellow, milk, orange, milk, red (or reverse order if using the heart mould*)
  1. Measure 200ml of milk mixture  and pour into a 8" x 8" pan. Leave it to set slightly but not harden. The surface will be sticky to feel. Use your finger gently touch on the surface to test out.
  2. Second layer : Measure 200ml of plain mixture and add the violet colour (use a toothpick to swap some colour paste and stir into the agar agar mixture, add more till the desired tone you prefer), stir evenly to dissolve the colouring. Gently spoon the coloured mixture over the milk layer (first layer). Leave to set slightly but not harden.
  3. Repeat Step 1 and 2 till the layers are completed (ending with a red coloured layer).
  4. Leave the whole jelly to cool down in room temperature before refrigerating till cold. Slice and serve!
* For the heart mould, each layer requires approx. 150ml of liquid. 

Monday, February 5, 2018

CNY 2018 Cookies Platter

Revisiting this cute butter cookies recipe I've done previously. I love this recipe as it uses only egg whites which I've a lot in the fridge after a series of CNY baking! Love the crisp and buttery taste of these cute doggie cookies. The cookie cutter makes the cookie look effortlessly adorable. This is the most simpler cookies I've made for this Chinese Lunar New Year! ^0^ Save the easiest job to the last hahahaha.....

Ingredient (approx. 40 pcs) 
  • 180gm salted butter
  • 100gm icing sugar, shifted
  • 30gm egg whites
  • 1 tsp vanilla extract
  • 180gm top flour
  • 80gm rice flour
  • 80gm cornflour

  1. Using a electric whisk, beat butter and icing sugar till creamy. Beat in egg whites and vanilla till well combined.
  2. Sift in plain flour, rice flour & cornflour. Use a spatula to fold in the flour and lighlty knead the mixture with hands till a soft dough is formed.
  3. Place dough between plastic sheet, (I used a large ziplog bag), roll flat. Keep dough sheet in the refrigerator for 30 mins. Remove dough from the refrigerator. Stamp out dough using your desired cookie cutters.
  4. Arrange on lined baking trays. Bake in a preheated oven at 160 deg cel for 20 to 25 minutes. Cool well and store in air-tight container.

Voila....managed to complete my baking on schedule! Coming weeks I can rest and relax and go CNY shopping with my friends! You can refer to the recipes I've made by clicking here...pineapple tarts, salted egg yolks cookies and laksa cookies.

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