The first ingredient that you need is... pandan (screwpine) leaves :p
Ingredients:
A) 5Tbsp Pandan leaves juice (Blend 4-5 pieces of pandan leaves with water, sieve)
Few drops green colouring (which I omitted)
200g Santan (Coconut milk)
B) 4 Eggs
100g Pure Butter/Corn Oil (not butter spread/margarine)
1/2 tsp Salt
200-250g Sugar (depending on preference)
C) 400g Pain Flour (sifted)
5tsp Baking Powder
Whip all ingredients in (B) until sugar is dissolved.
Add in ingredients in (A) & mix evenly.
Fold in ingredients in (C) bit-by-bit, until they are well combined.
Pour batter into cupcake mould until halfway. Put into steamer & steam for 15-20 minutes.
Let them cool, then serve.
I love the smell of santan in these Pandan Malay Kuih. Tasty.. Yumm.. :P
I just love Egg Tarts. Even when I'm small, whenever there is egg tarts around, I'm contented. This is best when accompanied with hot coffee, hot chocolate or hot Milo.
Egg Tarts recipe (this recipe make about 18 egg tarts)
1) Tart Crust:
- 300g Flour
- 150g Butter (softened)
- 1/2 tsp Salt
- 1 Egg
Mix & knead all the ingredients evenly. Divide into 18 small balls.
Put each balls in to egg tart mould.
Pressing firmly on bottom and side but do not over stretch. You can trim away excess dough on the mould.
To pre-bake the crust:
Pre-heat the oven, temperature 230C, for 5 minutes.
2) Egg Filling:
- 200ml Evaporated Milk (I use Ideal Milk)
- 200ml Water
- 80-100g Sugar (depending on the sweetness)
- 4 Eggs
Beat the eggs, mix the rest of ingredients & sift into a jug. Pour the filling into the pre-baked crust about 80-90% full. For those with unsteady hands, like yours truly, You can use a soup spoon to transport the filling into the crust.
Bake at temperature 230C, for 18-20 minutes.
I love the smell of freshly-baked egg tarts.
Let the egg tarts to cool. After that, overturn the tart mould & give it a tap to remove the tart.
Serve.
I enjoy eating them while they are still warm. Simply delicious. Yumm.. :P
