Cekodok ???

#25/6/2019 Updated: New Video below recipe

Cekodok is Malay banana fritters. Or some call it Jemput-jemput pisang. Jemput-jemput means fritters, but it can be type of jemput-jemput.
This is a nice tea time snack.
I like this, and not many that makes this to sell makes it nice. They put in too much flour. Flour is cheap...

It�s only nice when u eat homemade ones.
And my malay friends can never tell me the exact proportion of ingredients, they just say, lots of bananas, little bit of flour, sugar and a pinch of salt. Well, u know, when it�s a traditional recipe, most of them make it by just guesstimate, and they just know it when they mix it, they know the right consistency by experience. So, for me, I�ll just have to find the right proportion of ingredients.

The best bananas to use, Pisang Emas, it�s a Malaysian name which means golden banana, a small banana, sweet and fragrant. It� s a quarter the size of a Cavendish. If u�re from elsewhere, u can use other bananas, just make sure it�s really ripe and sweet.

And I found the proportion that I like, this time� just right�

300gm bananas (mashed with a fork)
90gm all purpose flour
1/4tsp baking soda
60gm sugar
Small pinch of salt
Oil for frying

1. Sift flour with baking soda. Mix with bananas, sugar and salt.
2. Drop teaspoonful of batter into hot oil.
3. Fry until brown, nicely caramelized colour.
4. Drain excess oil off fritters on kitchen towels.

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U can try adding in freshly grated coconut into the batter. My malay colleague tells me it�s nice.
If u want to make the sugar optional to certain members of ur family, omit the sugar in the batter, and roll hot fritters in the sugar to coat it like a donut.

Chilling the batter before frying will make create a crispier crust.

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Banana Cake ????

Best made with pisang emas..




Ingredients (A)
300gm flour
1 � tsp sodium bicarbonate
200gm sugar

Ingredients (B)
3 eggs
300gm banana (pureed)
180ml vegetable oil
180ml buttermilk (or substitute with 180ml milk poured over 1 Tbsp lemon juice)

Method:
1. Sift flour and sodium bicarbonate.
2. Mix with sugar.
3. Mix (B) together.
4. Combine (A) and (B) to a smooth paste.
5. Pour batter into a 9X13 inch baking tray.
6. Bake at 170C for 45minutes to 1 hour.

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Mango Pudding ????

If you like Cocon's Mango Pudding, you'll like this one.

Before Konnyaku Jelly came into the market, I was scratching my head..... How come the commercial packaged puddings have this springy texture that we can never achieve with gelatine, or agar or whatever....... Now I know.

I looked at the packaging, and tried to figure out the ingredients to make a copycat version.. and I finally got it.

I made loads of this for my home church's fund raising event, and it sold like hot cakes... No one could figure out how to make this.. Now, I'm revealing the secret.

Ingredients

10gm konnyaku powder (no malic acid added)

200gm sugar

1.5L water

100 gm creamer powder (coffeemate)

200ml mango concentrate ( Tesco Value, or Sun-Up will best replicate the taste)

Nata de coco (as much as u want)

Method:

1. Mix sugar and konnyaku powder together

2. Boil water, then add in creamer. Stir to dissolve.

3. Slowly spoon in sugar mixture.

4. Stir well, and let simmer for 10 minutes on low fire, stirring once in a while

5. Fill moulds with Nata de Coco with desired amount.

6. Turn off fire and pour in mango concentrate. Stir.

7. Pour jelly mixture into moulds. Chill well before serving.

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Pink Dragon Fruit Jelly 2 (???? 2)

As I mentioned in the previous dragon fruit jelly posting, I'll do this again with modifications.

And yes I did! This time, more flavourful.

Ingredients:

1 cup of red dragon fruit puree (pureed with a fork)

2 tbsp lemon juice

6 cups water

400 gm honey (depends on the sweetness of your honey)

2 tbsp agar-agar powder (about 16gms)

Method:

1. Puree dragon fruit flesh with a fork. Mix in lemon juice.

2. Bring 5 cups water to a boil, mix agar-agar powder with 1/2 cup water and pour in. Rinse the container where the agar was mixed in with the last 1/2 cup water and pour in. Simmer for 5 minutes. Turn off fire.

3. Pour in honey and mix well.

4. Mix in fruit puree and pour into moulds to cool down.

5. Chill in the fridge.

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Pink Dragon Fruit Jelly (????)

During last year's class party, my student Ng Kher Chee brought this amazingly pretty jelly... It was dyed bright pink like magenta, dotted with some black seeds. She told me, it was made with the red dragon fruit.

I call this pink dragon fruit jelly, because it looks more pink than red.... wonderful colour.

I like eating the fruit raw, making it stain my lips with a pretty tint. Hehe..so vain..

the red dragon fruit..

Pink Dragon Fruit Jelly Recipe

Ingredients:
1.5L Water
200-250gm sugar
15 gm agar-agar powder
1 medium sized red dragon fruit (about 1 cup)

Method:
1. Bring the water to a boil.
2. Mix the sugar and agar powder together and pour into the boiling water. Let it simmer for 5 minutes.
3. While simmering, mash the red dragon fruit with a fork until it becomes a puree. Don't use a blender as we want the seeds to be visible in the jelly.
4. Turn off the fire and pour in the dragon fruit puree.
5. Stir and pour into prepared mould.
6. Wait for it to cool down and then chill in the fridge.

Actually this fruit isn't much aromatic nor does it have a distinct taste..but nontheless, it's the colour that is really pretty.

I think I may do this jelly again, with some modifications on the flavour.

I don't know why the camera cannot capture the real colour that I saw with my own eyes, it's more reddish rather than pink... a bit dissapointed..

The seeds of the dragon fruit tends to settle down on the bottom. I cut the jelly bottom side up to get a nice outlay of seeds.

The picture's reddish, I don't know why..but the seeds do look pretty ..

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