Its week 2 of Ramadan! How’s your fasting going and what time do you break your fast? Here in Melbourne, Alhamdulillah we have it pretty easy being in winter, maghrib is about 5.08pm. This week, I am launching my cute cloud garland with the option of using the ‘eid flags’ or ‘eid raindrops’ to go with the “Happy” garland. Happy crafting!
The ‘Happy’ cloud garland is on A3 and the rest are A4.
CREAM PUFF – PROFITEROLES
Adapted from Donna Hay with slight modificationsIngredients for choux
½ cup (125ml) water
¼ cup (60ml) milk
¼ teaspoon salt
¼ teaspoon caster sugar
80g unsalted butter, chopped
¾ cup (110g) plain flour, sifted
3 eggs, lightly beaten
1 teaspoon vanilla essenceWhipped cream
¾ cup (185ml) thickened cream
2 tablespoons icing sugar, sifted
1 teaspoon vanilla essenceMethod
Preheat oven to 180°C. Place the water, milk, vanilla, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the stove, add the flour and beat with a wooden spoon until the mixture is all mixed through and smooth; and comes away from the sides of the pan. Let it cool for 5 minutes.
Transfer to the bowl of an electric mixer and beat on medium speed for 1 minute or until cooled slightly. Add half the egg and beat until combined. Gradually add the remaining egg and beat for 1–2 minutes or until the mixture is smooth and well combined.
Spoon the mixture into a piping bag fitted with a 1cm star nozzle. Pipe into a rose onto a lightly greased baking tray lined with non-stick baking paper. Bake for 20–25 minutes or until puffed and golden. Allow to cool completely on the trays.
Place the cream, icing sugar and vanilla in a bowl and whisk until soft peaks form. To assemble the puffs, use a bamboo stick to wiggle around the bottom of the pastries and then pipe the cream into the centre. Sift the top with icing sugar
RECIPE FOR KUIH LAPIS
Ingredients
Method
1. Heat the steamer until water boils. Prepare a 7 inch cake pan
2. In a small pot, heat up the coconut milk until just lukewarm.
3. Add all the flours, sugar and salt into a large bowl. Add in the coconut milk. Stir until evenly mixed.
4. Divide the batter into 2 smaller bowls.In one of the bowls, add a bit of pink colouring as well as the rose. Leave the other untouched.
5. In the cake pan, pour about 100mls of pink batter and put it into the steamer. Cover and steam for 5 minutes (must time this). When time is up, open the lid and add 100mls of the white batter. Steam for another 5 minutes. Repeat this process until all the batters are finished. You should end up with 7 layers. The top layer MUST be the pink colour.
6. Once done, let it cool for a few hours and cut into mini diamond shaped cake.
I love these tiny crunchy sugary…what can I call it, spring roll snails? They are super easy to make and takes only a few minutes to fry.
See some photos and a video here if you need to know how to roll them!
RECIPE FOR KUIH LAYANG LAYANG
Ingredients
1 Packet spring roll (20 sheets)
Caster sugar
Oil (for deep frying)
Water & a bit of cornstarch (as glue)
Method
1. Using 1 bamboo skewer (BBQ sticks) as a guide, put it at the edge of the spring roll sheet and start rolling as small as you can. When you reach the end, dab some glue and press gently to close the flap. See photos here for guidance
2. Cut diagonally (this is purely for looks) and set aside in a large bowl. Repeat step 1 & 2 until all sheets have been rolled and cut.
3. In a medium sized wok, heat oil. Once heated, fry them until golden brown. This should take less than 5 minutes. Repeat until all have been fried.
4. Let cool and smother with caster sugar. Yes. Don’t be afraid of sugar. Its Eid :p
I love the simplicity of biskut Arab (Arab bicsuits). There are only 3 ingredients and the ratio is 2:1:1. Easy to make and easy to eat! You can dust them with icing sugar or eating them just as they come out of the oven is divine too! *drool*
Do you like my “Eid Mubarak” straw flags and bottle wrapper as seen on the milk bottle? You can download them for FREE here and DIY it at home!
BISKUT ARAB | ARAB BISCUIT
Ingredients
2 cup plain flour
1.5 cup ghee, room temperature
1/2 cup caster sugar
1/2 cup icing sugarMethod
1. Preheat oven to 160 degrees celcious (with fan).
2. In a food processor, put the soft ghee and sugar and combine until fluffy.
3. Add the flour and pulse until all incorporated and looks like a dough.
4. Shape into small balls and bake for 15minutes.
5. Let it cool before transferring into an air tight container
6. Optional: Dust with icing sugar
