Pandan Coconut Layered Jelly 班兰燕菜层

The weather in Malaysia has been so hot recently, making agar-agar would be absolutely perfect. Pandan Coconut Layered Jelly is great for hot weather. It looks fancy with the multi layers. It is simple to make, appetizing and also suitable for any gathering.
近日，马来西亚的天气越来越让人吃不消！在这样的天气，制作燕菜是很赞的事，班兰燕菜层是炎热天气值得推荐的甜品。这甜品美妙之处就是那层次感，班兰燕菜层制作不但简单、美味，同时也适合聚餐时享用。

Girls, you can flavour it with your favourite fruits too. Chopped and blended half of a dragon fruit into a puree. The layers which makes from pureed red dragon fruit gives jelly a wonderful colour.

孩子，你可以用自己喜爱的水果为燕菜添上不同的风味，把半粒龙珠果切块状，然后绞成汁，龙珠果会为燕菜的外层增添美丽的红色。

This Pandan Coconut Layered Jelly is a delightful refreshing Malaysian dessert. It is also good to serve or pack as a gift for friends and relatives. Girls, let's make this beautiful multi-layered jelly together.

这班兰燕菜层是马来西亚人民喜爱的甜品，这甜品除了可以摆在桌上款待亲友，你也可以把它包装成一份精致的礼品。孩子，让我们一同制作这多层式的美丽燕菜吧！

Blend pandan leaves with the 350ml water. Sieve to extract 350ml pandan juice. Besides the wonderful aroma, the extract from pandan leaves by blending with water gives a natural green colouring.
把15片班兰叶与350毫升的水用搅拌器绞成班兰汁，然后过滤。班兰叶除了味道清香，它也给予我们自然的青绿色。

I like to use Pearl Mermaid's Agar-Agar Powder.

我喜爱用泰国的美人鱼牌菜燕粉。

Divide Pearl Mermaid's Agar-Agar Powder into two equal portion (12.5g for each).

把泰国美人鱼牌燕菜分成均匀的两部分。（每部份12.5克）

For the pandan layer: 15 pandan leaves( chopped) with 350ml water, 850ml water, 12.5g agar agar powder, 200g sugar.
班兰层：15片班兰叶切块状绞成350毫升的班兰水，850毫升的水，12.5克燕菜粉，200克糖。

For the coconut milk layer: 200g sugar,12.5g agar-agar powder, 350ml coconut milk, 850ml water and 1/2 teaspoon salt.

椰浆层：200g 糖，12.5g 燕菜粉, 350毫升浓椰浆，850毫升水和1/2 茶匙盐。

For coconut milk layer: Combine all ingredient into a pot (except coconut milk). Stir non-stop till it comes to a boil. Add in coconut milk and turn off heat.

椰浆层: 将所有材料倒入小锅里（除了椰浆）不停地搅拌至沸腾，待沸腾后加入椰浆，稍微小滚后就熄火。

For the pandan layer : In a pot over medium heat, bring mixture to a boil, stir regularly until agar-agar melts. Add sugar and stir until dissolved. Add pandan juiice and stir to combine.

班兰层：先把燕菜粉和水用汤匙搅拌均匀，直到燕菜粉融化，然后倒进锅里煮，再放入糖和班兰水，然后搅拌，记得，要煮至大滚。

In a baking dish, pour the coconut layer. Allow to set. When firm to touch, pour pandan layer on top.(Ensure that the first layer jelly surface has become a little hard before)
把椰浆层倒入四方形的蛋糕盘里，让它凝结，待椰浆层半凝结时，倒入班兰层。(确保之前那一层的燕菜在凝固状态）

Using a large spoon, gently spoon the mixture on top of the coconut layer. Avoid pouring the mixture directly into the dish which could cause the existing layer to break.

当要做燕菜层时，最好用汤匙将燕菜慢慢舀入半凝固的燕菜上，不要用倒的方式，不然半凝固的燕菜会被裂开。

Add in the coconut milk layer. Pour this mixture over the pandan layer. Leave to cool and set completely.

将椰浆燕菜层倒入半凝固的班兰燕菜层上，让燕菜层冷却及凝固。

Remove from mold and cut into desired shapes.

从蛋糕盘取出燕菜，再把它切成我们喜爱的形状。

Put the dish in the refrigerator and chill for at least 2 hours before serving. Serve cold. Girls, agar-agar jelly is such a treat to dessert lovers。

把燕菜放进冰箱里，冷却至少2个小时。孩子，燕菜绝对是款待客人的好甜品。

Cartoon Cookies 卡通饼干

Baking is the perfect escape from my busy life. I find joy being in the kitchen. Baking new creations to share with people in my life is really fun.

我喜爱忙里偷闲，在厨房这小天地里动作制作一些趣致的饼干，这种与别人分享自己烘焙成果的喜悦，绝对是一种生活的乐趣。

This cartoon cookies recipe for kids will be fun to make and delicious to eat.

把这卡通饼干食谱介绍对孩童，他们会乐在制作，甜在心口。

To make these cartoon cookies,you will need: unsalted butter 300g, eggs 60g, castor sugar 150g, super soft flour or cake flour 570g and ground almond 80g.

要做这些卡通饼干，你需要准备无盐奶油300g, 鸡蛋60g, 细砂糖150g, 低筋面粉570g和杏仁粉80g.

Add in unsalted butter and sugar. Continue whisking until the batter is smooth.

放入牛油和砂糖，用打蛋器搅打奶油和糖直到松软为止。

Add in half of the eggs,beat it until fluffy, then pour the other half of the eggs, continue to whisk until every ingredients mix together. 

加入一半的鸡蛋液打致松软，再加入另一半鸡蛋液，用打蛋器把所有材料搅拌均匀。

Sift the flour into a mixing bowl. Lastly add ground almonds.

把面粉过滤，加入搅拌碗中。最后，加入杏仁粉。

Place the dough for rolling. Wrap the dough in film. Roll into a thickness of 0.5 cm. Chill in a refrigerator at least 2 hours.

把面团用保鲜膜包裹，再辗平至厚度0.5cm，放入冰箱至少2小时。

The dough was easy to roll-out and did not stick to cookie cutter.

这个面团很容易 辗平并且不粘模型。

Dear girls, You can use any cookie cutters you like or use your own creativity to make any cookies that you can imagine.

亲爱的孩子，你可以挑选任何你喜爱的饼干模型或发挥你个人的创意来你制作饼干。

These cookies were ready to be baked.

卡通饼干说：我准备好了，把我们放进烤箱吧！

Preheat the oven to 180 degree C. Bake in oven for about 15 minutes or until light brown.

预热烤炉至180摄氏，把饼干放进烤炉里烤15分钟至金黄色。

Dear girls, these are definitely one of our new favorite ways to enjoy cookies.

亲爱的孩子，这绝对是我们烘培饼干的新点子。

Cartoon cookies, please line up one after another.
卡通饼干，请顺序排队。

Girls, we had a lot of fun making these cookies especially when we made the Hello Kitty faces.

孩子，制作这些卡通饼干带给我们许多欢乐，特别是我们在制作吉蒂猫的脸孔的时候。 

Dear girls, hope you will enjoy my recipe. A happy baking will bring a smile to the dessert table.

乐在烘焙，孩子，一个快乐的烘培旅程将让你吃着甜品时，也面露微笑。

Kuih Ketayap 椰丝班兰卷

Kuih Ketayap is one of our family favourite's kuih. This Nonya delicacies is a good snack at our teatime.

椰丝班兰卷是我们一家人喜爱的娘惹糕点，这一道娘惹糕点，是我们下午茶的幸福小点。

Ingredients for crepes：180g plain flour, 2 eggs, 350g pandan juice( 15chopped pandan leaves blended with 350ml water) and 1 tsp of salt.

皮的材料：普通面粉 180克，鸡蛋 2个 ，Pandan汁 350克（15片的班兰叶打成班兰汁）和1 茶匙盐。

Ingredients for filling: 180g grated coconuts, 100g chopped palm sugar (gula melaka), 3 tbsp water, 1/3 tsp salt, 1 tsp cornflour mix with 1 tbsp water (for thickening).

馅料：180g 白嫩椰丝，100g 切碎椰糖，三汤匙水，1/3 茶匙盐，一茶匙粟粉和一汤匙水混合（打芡）

Wash and cut the pandan leaves into small pieces. Blend the small pieces of pandan leaves with water. Girls, use freshly pandan juice rather than store-bought.Pandan gives kuih ketayap a lovely green colour and a fragrant flavour. 
清洗班兰叶再把班兰叶剪成小片，然后放进搅拌机和水搅拌成汁。孩子，新鲜的班兰叶汁总比市场售卖的色素好。班兰叶让这糕点有更清新的绿色和香味。

Girls, God takes good care of all us. He gives us warm sunshine and the rain to make the flowers and crops grow. We truly love the aroma and taste of pandan leaves which made by our God.

孩子，上帝实在顾念我们，祂赐下阳光和雨露让花朵与农作物成长，我们的确很喜爱班兰叶清新的味道与香气。

Strain it with a sieve.

用过滤网过滤。

Heat up a non stick pan. Grease with a little oil with a piece of pandan leave. Pour a scoop of batter in pan.

把不粘锅加热，用一片班兰叶在锅上涂少许的油，再把一勺面糊倒入锅里。

Cover the surface and form a thin layer of crepe.

把面糊在不粘锅弄成平薄片，以小火煎热后取起。

To make the filling, combined water and chopped gula Melaka in a pan.

要做馅料前，先在不粘锅放入切碎椰糖和清水。

Bring it up to boil. Once sugar melted, add in the grated coconut，then put in 1 tsp cornflour mix with 1 tbsp water.
把这两种材料混合煮溶，再加入椰丝和一茶匙盐，最后加入粟粉芡拌均匀。当椰丝已充分吸入水份后，盛起待冷后使用。

Once the coconut is moist and all the water is absorbed, take it off the stove and set it aside to cool.Freshly grated coconut cooked in gula melaka syrup.

当椰丝已充分吸入水份后，盛起待冷后使用。瞧，新鲜椰丝和马六甲椰糖的美丽结合。

Rolled up pandan flavoured pancake with coconut filling.

表皮放入适量的馅料，像春卷一样卷起即可。

Girls, this easy recipe is sure to make your day. Put in the right effort and ingredients and everything is wonderful.

孩子，这简单的食谱会让你有愉快的烹饪旅程。只要你肯付出心思，认真准备材料，你会发觉一切都那么美好。

Banana walnut muffins香蕉核核玛芬

Banana walnut muffins are one of the greatest pleasures of the breakfast table.
香蕉核桃玛芬会为早晨的餐桌带来无比的喜悦。

Bananas and walnuts go very well together.

香蕉和核桃是好同伴。

The ingredients are 50g toasted and chopped walnuts, 200g ripe banana, 100g unsalted butter, 80g castor sugar, 2 eggs, 80g full cream milk, 160g super soft flour and 1tsp baking soda.

准备的材料：50克烤核桃（切块状），200克熟香蕉，100克无盐奶油，80克细砂糖，2颗鸡蛋，80g全脂牛奶，160g 低筋面粉和1/2 茶匙泡打粉。

To ensure that the muffins are moist, choose the ripest bananas that you can find. 
为确保玛芬更有湿度，请选择较熟的香蕉。  

Sieve together the super soft flour and baking soda. Sieving your flour is so important for both cooking and baking.

低筋面粉与泡打粉混合过筛，过筛对烹煮及烘焙都扮演重要的角色。

Don't over mixed or else the dough will become tough.

混合面粉的过程别过度搅拌，以免造成面筋的产生。

Fold wet ingredients into dry ingredients and mix everything together with a wooden spoon.

用木勺（简单手拌方式）把湿材料和干材料混合一起。

Spoon the muffin batter into the prepared muffin cups Sprinkle some finely chopped walnuts on top of the muffins.

用汤匙把材料倒进玛芬纸杯里，然后再撒入一部分的块状烤核桃作为装饰。
Preheat the oven for 10 minutes at 180 degrees. Place the muffins in the oven. Bake for 20 to 25 minutes.
烤箱预热至180度，10分钟后，把玛芬放进烤炉的里，烘培大约20~25分钟。

Enjoy these banana walnut muffins while they are still warm out of the oven.

现可尝尝刚出炉的香蕉核桃玛芬。

Banana walnut muffins are great, but with a cup of coffee and tea, they are even better.
香蕉核桃玛芬让人与美好相遇，如果加上一杯咖啡或茶，更加是为美食加分。

Girls, try this simple recipe to make banana walnut muffins.
尝试做这简单的香蕉核桃玛芬。