apam telur

apam telur [egg apam]

INGREDIENTS:
1 cup sugar
1 cup egg
¾ cup flour

METHOD:
1. Fry flour without oil just for a few minutes until the flour looks dry. Be careful not to over-fry the flour that might change its color to chocolate. Set aside and let it cool at room temperature.
2. Beat the sugar and eggs using mixer until foamy.
3. Add the fried flour a scoop at a time to the egg mixture until finish. Beat slowly until all the mixture blend well.
4. Pour the mixture in pyrex. Sprinkle raisins on top.
5. Steam for about 30mins.

pulut sekaya

Part 1: The lower-layer

INGREDIENTS :

1.5 rice cup glutinous rice -

1.5 rice cup coconut milk -

a pinch salt

METHOD :

1. Wash glutinous rice thoroughly.

2. Mix well with coconut milk and salt.

3. Steam for about 15 mins. Then, stir.

4. Steam another 20 mins or until the glutinous rice fully cook.

5. Press the cooked glutinous rice.

Part 2: The upper-layer

INGREDIENTS :

2 eggs

2 rice cups coconut milk

3 screwpine leaves

11 tsps sugar [full]

2 tbsps flour

1 part of star anise

0.5cm cinnamon stick

a pinch of green coloring or pandan flavour

a pinch salt

METHOD :

1. Beat slowly egg and sugar.

2. Pound screwpine leaves, cinnamon stick and star anise.

3. Mix the pounded ingredients with coconut milk, salt and flour.

4. Sieve the mixed ingredients into the beaten egg and sugar.

5. Add colouring.

6. Pour on top of cooked glutinous rice (Part 1 : The lower-layer).

7. Continue to steam for about 15-20 mins.

the pressed fully cooked glutinous rice

pulut sekaya [sticky glutinous rice with egg jam].