Revelation of Passion

(1)  Homemade Muffins

List of Ingredients:

·         320gm Self-rising Flour

·         160gm Milk

·         180gm Sugar

·         60gm Butter

·         60gm Oil

·         2 Eggs

·         ¾ teaspoon of Salt

·         1 teaspoon of Cinnamon powder

·         1 shredded carrot

·         100gm Cranberries

·          100gm Raisin

·         2 big apples or 3 small apples – cut into cube form

Methods:

Preheat your oven to 375°F (190°C)

Firstly, mix all the dry ingredients together in one bowl such as salt, cinnamon powder and self-rising flour.

Secondly, take another big bowl to combine the wet ingredient such as butter, oil and sugar together. Beat the mixture till light yellow where all the sugar is melted. Add in eggs, one at a time till it has been mixed thoroughly, after which add in milk and self-rising flour (dry ingredients). Once all the mixture has been mixed well, add in shredded carrot and apple.

Spoon the batter into twelve greased muffin cups. Fold in cranberries and raisins into the ready mixture.

Last but not least, bake for 25 minutes.

(2) MAKE YOUR OWN ONDE-ONDE 

List of Ingredients:

·         270gm glutinous rice flour
·         Pinch of salt
·         55gm tapioca flour
·         200ml pandan juice mix with water
·         1 tbsp oil
·         ½ tsp pandan essence
·         A few drops green colouring (if desired)
·         ½ grated coconut, mixed with a pinch of salt

Filling:
·         100g gula Melaka

Method:

Boil together the tapioca flour, oil and 200ml pandan juice over low heat. Keep stirring till only 3/4 cooked. Pour the tapioca mixture immediately into the glutinous rice flour in a large bowl. Stir till well absorbed and gradually add in the pandan essence, salt and green food coloring.Stir well and knead to form a firm smooth dough. If dough is too soft, add a little glutinous flour.
Divide dough into small pieces and form 1 inch size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll into onde-onde balls.Drop the onde-onde into boiling water. Reduce heat to medium. When the balls are cooked they will float. Continue to cook for another 2 mins to dissolve the sugar and make it syrupy.

Scoop up the onde-onde with a perforated ladle into the cold water, leave it for 1-2min, after that toss the onde onde in grated coconut.

It will be nice when it turn cold in room temperature. Do not refrigerate it.