Coconut Pudding

Ingredients:

4 packets gelatine powder

225g sugar

1200ml water

300ml thick coconut milk

2 tbsp condensed milk

3 egg whites

Method:

1. Beat egg whites till stiff.

2. Bring 1200ml water to a boil. When boiling add in the sugar and gelatine powder.

3. Keep stirring till sugar and gelatine powder has dissolved then add in the coconut milk.

4. Pour mixture into the beaten egg whites and stir evenly with a whisk. Add in the condensed milk and stir well.

5. Place the whole pot of jelly into a bigger pot filled with water and ice cubes. Continue stirring till the mixture combines and set.

6. Chill in the fridge before serving.

Almond Shortbread

Ingredients:

200g plain flour

5g baking powder

50g ground almond

50g chopped almond

125g castor sugar

180g butter

3 egg yolks

1 egg, beaten ( for egg wash)

Method:

1. Sift flour with baking powder.

2. Cream butter and sugar until light and creamy. Add egg yolks and the sifted flour and ground almonds and mix well. Mix in the chopped almonds.

3. Knead into a dough and roll it into a 2cm-diameter cylinder. Brush with egg wash and roll in granulated sugar. Wrap in cling flim and chill in the refrigerator until hard.

4. Cut the roll into 2cm lengths. Arrange the cut dough on a baking tray and bake in a preheated oven 180 deg C for 30 minutes.

5. Cool the shortbread in the tray for a minute before removing to a wire rack to cool completely before storing in airtight jars.

Suji Cookies

Ingredients:

400g ghee (clarified butter)

350g icing sugar

700g plain flour

100g full cream milk powder

Method:

1. Sieve flour with milk powder.

2. Cream ghee with icing sugar till light and fluffy.

3. Fold in the flour gradually till a soft dough is formed. Leave dough aside for 30 minutes.

4. Roll out dough and cut out desired shapes and arrange on greased baking trays.

5. Bake in a preheated oven at 150 deg C for 25 minutes.