Prepare yeast mixture. Mix yeast, sugar and water together. Let it sit for a few minutes until it turns frothy and forms some foam.
In a big and clean bowl, mix flour, sugar, salt and baking powder together. Make a well in the center.
Pour milk, softened butter, egg yolk and frothy yeast mixture into the well. Mix until combined and knead until the dough is smooth and no longer sticks to the hand. Let it proof until double.
Roll the dough to 1/3 of preferred height, cut with doughnut cutter and place it on small pieces of non stick baking paper cut to fit a single doughnut.
Proof until height of doughnut doubled. (it will be at 2/3 of you preferred height now)
To fry, heat oil on medium heat, lift the whole doughnut together with paper, and carefully, gently slip the doughnut into the hot oil. Fry both sides until golden. Drain and coat with preferred glaze or coatings.
Melt cream cheese, butter and milk over a double boiler. Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well.
Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C).
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. To make the Pandan juice, blend 10 pandan leaves with 220ml water.
Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
Coat the rice balls with grated coconut and serve immediately.
Name : Izatul Asani Born on : Em, can u guess my age? State : Sabah Country : Malaysia Wishes : All dreams will come true Hobby : Cooking Ambition : Chef Quotes : Smile sweetly like muffin ♥ Contact : Twitter | Instagram
Prepare yeast mixture. Mix yeast, sugar and water together. Let it sit for a few minutes until it turns frothy and forms some foam.
In a big and clean bowl, mix flour, sugar, salt and baking powder together. Make a well in the center.
Pour milk, softened butter, egg yolk and frothy yeast mixture into the well. Mix until combined and knead until the dough is smooth and no longer sticks to the hand. Let it proof until double.
Roll the dough to 1/3 of preferred height, cut with doughnut cutter and place it on small pieces of non stick baking paper cut to fit a single doughnut.
Proof until height of doughnut doubled. (it will be at 2/3 of you preferred height now)
To fry, heat oil on medium heat, lift the whole doughnut together with paper, and carefully, gently slip the doughnut into the hot oil. Fry both sides until golden. Drain and coat with preferred glaze or coatings.
Melt cream cheese, butter and milk over a double boiler. Fold in the flour, corn starch, salt, egg yolks, lemon juice and mix well.
Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.
Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of the meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).
Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 325F (160C).
In a large bowl, combine the glutinous rice flour with Pandan juice and knead lightly. To make the Pandan juice, blend 10 pandan leaves with 220ml water.
Pinch a small piece of the dough (about 40 g) and drop it into boiling water. When the dough rises up the surface, remove it with a slotted spoon and shake off the excess water. Mix it back into the main dough and knead well to form smooth dough. Cover the dough and set aside for about 15 minutes.
Mix the grated coconut with a pinch of salt and steam for about 2 - 3 minutes and let it cool completely.
Bring a pot of water to boil. Pinch a small piece of dough (about 15 g each) and flatten lightly. Fill the center of the dough with palm sugar. Roll them in your palm to form a smooth ball and cook the glutinous rice balls in the boiling water. When the rice balls float to the surface, remove them with a slotted spoon and shake off the excess water.
Coat the rice balls with grated coconut and serve immediately.
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