Simple and yet not too sweet desert !

Ingredients:

3 Eggs

200 g of Sugar

120 g of Custard powder

1 can of evaporated creamer ( susu cair – i use marigold )

1 cup of thick coconut milk (santan)

1 can of Creamy Corn ( i use ayam’s brand)

2 tsp of Vanilla essence

Method:

- Beat eggs with sugar until fluffy

- In a pot, combine custard powder with evaporated creamer until smooth

- Then add in coconut milk, creamy corn, vanilla essence and beaten egg mixture

- Cook all the mixture over medium fire, stirring until mixture thickens.

- Spoon mixture onto a square baking tin or tiny cups just as in the picture.

- Leave to cool and chill in the fridge.

- If you use baking tin, then cut into square pieces.

Ingredients:
500 gm premix chocolate chip muffin flour
135 gm eggs
175 gm unsalted butter/oil
100 ml water

Method:
- Put the wired tray in the middle of the oven and nicely line up the muffin cups on the tray.
- Preheat oven for 180 C (use upper and lower heat) for 10 minutes.
- Make a hole in the middle of the mixture bowl.
- Melt your butter with the double boiler and then mix in eggs too.
- Pour the mixture into the middle of the hole and pour water.
- Mix all up slowly.
- Fill up the muffin cups with the final mixture until 3/4 of the cup.
- Bake in the oven for 15-20 mins until it’s golden brown.
- Remove from wired rack and let it cool before serving.

Ingredients:
12 ripe banana (Pisang Nipah)
1.5 cups of Concentrated Coconut Milk (Santan Pekat) + 3 cups of water
1 cup of water
200g Palm Sugar / Brown Sugar (Gula Melaka)
3 pcs of Daun Pandan
Pinch of Salt
2 tbs of Sago (soaked in water)

Method:
- Cut the palm sugar into small pieces or cubes.
- Put the gula melaka into a pot and pour 1 cup of water
- Stir it slowly until all of the gula melaka melt with the water
- Put all the bananas and stir slowly and evenly so that all the bananas simmer with the gula melaka mixture.
- Pour the mixture of santan & water inside, and stir slowly , let it simmer with medium fire
- Stir in a pinch of salt and soaked sago
- Let it simmer for 10-15 mins so that the taste will be even.
- Ready to serve

Ingredients
Item A:
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract

Item B:
1 1/2 cups all-purpose flour (sifted)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup corn flour
1/2 teaspoon ground cloves
1/2 teaspoon salt

3 cups rolled oats
1 cup raisins

Method:
- Preheat oven to 175 C (350 F)
- In a mixer bowl , cream together butter, butter flavor shortening, brown sugar white sugar, eggs, and vanilla until smooth.
- In another bowl, combine the sifted flour, baking soda,corn flour, ground cinnamon & cloves and salt.
- Stir Item B to Item A , stir in oats and raisins, mix well.
- I use teaspoon as a measurement for my cookies, so just scoop and level it, drop it on the tray
- Bake for 10-12 minutes until light and golden, do not over bake.
- Let it cool completely before storing in an air tight container.