Sweet potato donut ( Kuih keria)

Ingredients

Sweet potato. 200g
Plain flour.         60g (can add more if
                             Need)
Sugar.              200g
Salt.                  1tbsp
Water.               6tbs

-  cut the sweet potatoes in to cubes and boil it until soft.
- remove it from water and mash it nicely using fork  or potato masher. Add salt. Allow mash potatoes to cool till room temperature.
- add plain flour and make a smooth dough.
- make a round shape and put a hole at the middle.  Keep it aside.
- heat the oil and deep fry the donuts Keep it aside.
- in a clean wok,heat sugar and water at medium flame.
-once the mixture become tick  like syrup switch off stove and mix donuts into syrup.
-serve  &enjoy.

Custard corn pudding

Custard corn pudding

1 1/2 cup custard flour
1 cup milk
1 tin cream corn
Sugar (as your wish)
3 cup water (I use the same cup that I use for flour&milk.

1. Put the custard flour in a vessel.
2. Then put water until the flour mix well.
3. Then put milk,sugar,&cream corn. Mix well.
4. Keep it on the stove. Stir well until the flour looks shinning.
5. Then pour the mixture in a pan. Let it cool. Keep in the fridge.
6. Cut into pieces&serve.

Prawn Bajji ( cucur udang)

1 1/2 cup Maida
200g Prawn
1 big size potato (remove skin)
1 medium size onion (cut into small pieces)
2 nos green @ red chillies (you can add more if you want more spicy)
50g grated carrot
Spring onion (1 handful)
Coriander
1/2 tbs turmeric
1/2 tbs black pepper
1/2 tbs soda bi carb powder
Enough Water to make thick paste
Oil for deep frying

1. Boil the potatoes &smash it.

2. Put all the ingredients into a bowl and pour water &make it a thick paste. (Not  watery)

3. Heat oil in a kadai. To check if the oil is hot enough to fry bajjis,drop a little batter into the oil,if it raises to the surface immediately,then the oil is hot enough to fry.

4. Now reduce the flame to medium. Take the batter with prawn in your hand or spoon and drop gently into oil slowly.

5. Cook both sides until golden brown. Remove from oil and put it in a kitchen towel to absorb excess oil.

6. Serve hot with ketchup or chilly sos.

3 Layer Jelly

Ingredients

1 Jelly strips

Water 1500ml

Thick Coconut milk 200ml

Sugar 300g (you can add if you want more sweet)

Salt 1pinch

Any 2 colours of your choice. ( I used red and blue

2 Knotted pandan leaves

1. Place jelly strips in a vessel. Pour 1500 ml water& pandan leaves.Boil the jelly until dissolves.

2. Stir in sugar. Simmer your vessel.

3.Pour first portion into a pan. Then mix the thick coconut milk&salt into it.

4. Leave it to set slightly but not harden. The surface will be sticky to feel. Use your finger to test.

5. Second layer: take another equal portion mixture from the vessel & mix colour of your choice. Stir evenly to dissolve the colouring. Gently spoon the coloured mixture over the coconut layer (first layer). Leave to set but not harden.

6. Repeat step 1&2. To complete step 3.

7.Leave the whole jelly to cool down. Then refrigerate for 30minutes. Slice and serve.