He attended this cookies class over at The Cooking House for children on Father's Day.
These were my boiboi's creation.
And lastly here he is writing the message for his daddy.
Sago Gula Melaka (Sago Pudding With Palm Sugar Syrup)
(serves 4)
3 litres (12 cups) water
200gm (1 cup) sago pearls
1 cup palm sugar syrup
250ml (1 cup) thick coconut milk
1. Bring water to a boil in a pot. Sprinkle in sago pearls and stir to keep them moving to prevent them from sticking together and settling to the bottom of the pot.
2. Cook for 10 mins. Turn off heat and cover pan. Set aside for 10 mins. By then the sago should be completely translucent, indicating that it's cooked.
3. Pour sago into a strainer and rinse under running water to wash off the excess starch, until the grains are loose and separated. Leave sago in the strainer to strain off the water completely.
4. Spoon sago into 4 rinsed jelly moulds or small dessert glass and chill well.
5. To serve, turn the sago out onto a plate and spoon some coconut milk and palm sugar syrup onto it.
Palm Sugar Syrup
200gm (1 cup) palm sugar (gula melaka), chop roughly
250ml water (1 cup) water
1-2 pandanus leaves, tie into a knot
1. Combine palm sugar with water and pandan leaves in a small pan. Bring it to a boil then reduce heat to a simmer. Simmer until sugar dissolved for 10 mins or until liquid thickens slightly and is syrupy. Cool.
Banana Pancakes
(Serves 6 - 8)
190g self-raising flour
2 tsp baking powder
pinch of salt
300ml low fat or skimmed milk
2 tbsp vegetable oil
2 egg whites, beaten lightly
1 tsp vanilla essence
280g ripe bananas (preferably pisang emas), mashed well
1/4 tsp cardamon powder
1/4 tsp nutmeg powder
1. Sift together flour, baking powder and salt in a mixing bowl.
2. Combine milk, egg whites, 1 tbsp oil, vanilla essence and beat well. Stir into flour until just combined. Do not overmix.
3. Mix nutmeg and cardamon with mashed bananas and add into batter.
4. Heat remaining oil in non-stick pan and pour in a ladle of batter. When bubbles start to appear on the surface and the edges turn golden brown, flip it over and cook for another 1 min. Remove onto a serving plate. Repeat process until batter is used up.
5. Serve hot with your favourite topping of fruit, or jam.
Ref: Her World Cookbook Vol 72
Steamed Minced Beancurd
3 pcs soft beancurd, mashed
150g minced meat
3 pcs mushrooms, soaked and diced finely
1 tbsp fried shallots
3 eggs beaten
1 tsp cornflour
1 tbsp chicken powder (I omitted)
1/4 tsp pepper
1/2 salt to taste (it's a bit bland, so need to add more the next time)
1 tsp sesame oil
1. Mix all ingredients and put into greased 8 inch casserole.
2. Steam over medium heat till form and cooked. Insert knife in the middle of dish to test.
3. Serve hot with rice.
These steamed beancurd can be cut into cubes or blocks when cold and deep fried in batter for a delicious difference.
Ref: Her World, May 1992, The Versatile Beancurd