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Inge’s Basic Resipi Kek Kukus Coklat

INGREDDIENTS/BAHAN

Flour – 1 cup

Cocoa/Koko – 3T

Sugar/Gula – ½ cup

Cooking Oil/minyak sayur – 3T

Milk/Susu – 1/3 cup

Eggs/biji telur – 2

Baking powder – 1 t/sdt

METHOD/CARA MAMBUAT

Mix all.

Pour into buttered baking pan. Maybe use a layer of baking paper as well to get the kek out easier.

Put this onto a steamer in a pot and steam for 10 to 15min.

If you have a small pan, do half, steam and then add a layer of melted coklat, add the next half and then steam again for 10 – 15 min.

Two layers:

Make the coklat mixture and steam for 10 – 15min. Make another batch with no koko. When the coklat cake is steamed, add a layer of melted coklat and then the next cake mix. Steam again for 10 – 15 minutes. Take out and add another layer of melted coklat.

It is absolutely fingerlicking good – I promise!

100ml Sago

800ml milk – full cream or skim milk

4 eggs – large might be better

60 ml sugar – I guess one can leave it out

2 ml salt – I guess one can leave it out

10 ml essence like vanilla, strawberry, lemon, pineapple, orange – the best, or whatever you like best

1. Preheat oven to 150 Celsius – 180 also works as I always forget about the 150.

2. Grease a 2.8 litre ovenproof dish with margarine – still sticks, whether you use any or not. You just give it to the most appreciative person to scrape and eat with a metal spoon when the pudding is all finished eaten.

3. Soak the Sago for 1 hour in 200ml of milk – actually, you can soak it in all the milk, heat it up a bit and leave to cool. Just check and stir often until the sago becomes see through. If you do not stir it often, it becomes like jelly and you have a little problem breaking it up nicely.

4. Bring the milk to the boil for and add Sago.

5. Cook and stir for a few minutes, then switch off.

6. Whisk together the eggs and sugar, add the salt  and essence.

7. Add all this to the Sago, mix well.

8. Pour into the dish – biggish, not too big and not too small.

9. Bake for 45 minutes till mixture is set.

10. Serve with syrup, honey, strawberry or apricot jam – good, or custard – better, or maybe apricot jam and custard – best!

This is actually enough for a family of 6 to 8. On the other hand, just serve it to a family of 4 and you will still have no leftovers. Someone will scrape the custard jug and someone else will scrape the pudding dish.

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1 cup wholewheat flour

1 cup oatbran

2 teaspoons baking powder

2 Tablespoons sugar or honey or syrup

1 apple

1 cup skim milk or full cream milk or sour milk or watery yogurt

2 Tablespoons sunflower or canola oil or melted margarine or butter

1 egg

Optional extra: another fruit like a few strawberries, juice of half an orange, apricot jam or even marmalade – about 2 tablespoons

Mix well, scoop into buttered muffin pans and maybe sprinkle some cinnamon or mixed spice on top.

Bake at 180 Celsius for 20 minutes.

Make double the batch and when cool and tasted and tasted again, freeze the rest. You can defrost one at a time in the microwave for a minute. If really desparate one can actually eat one frozen.

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4 cups flour – whole wheat or mix of various flours or half whole wheat and half white or brown bread flour or replace a cup with corn or muesli

2 teaspoons salt

1 Tablespoon sunflower oil or canola or maybe olive

1 Tablespoon yeast – it is about half an instant packet

1 Tablespoon brown or white sugar or honey or syrup

2 cups warm water

Mix well, put into baking loaf tin, pat some seeds on top and allow to rise. Bake at 180 Celsius for 1 hour.

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Instead of using anointing oils or carrying the bottle around, make it up in a handcream for more subtle use. Try and get a nice flat container with a screw on lid. A size of about 50ml is handy. Fill it with aqueaus cream and add 7 to 10 drops of anointing oil. Stir well and you could add a tiny bit of food colourant if you want. When you use this handcream you will be anointing everything you touch. It is user friendly for travelling as you put it in you pocket and off you go. It is also nice to have on the aeroplane – it is small enough to be allowed and being in a cream form will not leak and be messy.

All done and ready to go places!

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This is a really nice handcream and quick to make. Very useful to have in the winter for cracked heels and finger tips.

Use 500ml aqueaus cream and more or less 100ml vaseline. Any brand aqueaus cream and any brand vaseline will work quite nicely.  Melt together in microwave or in a double boiler on the stove.  Once melted and looking milky, stir every so now and then while it sets to keep the water based cream and oil based vaseline mixed. Now you can add some fragrance,  leftover perfume or essential oils. For colour you can add a few drops of food colourant. You can also split up the quantity while it is cooling down to put into  different pots and add a different fragrance to each pot. Wait for the cream to be totally cold before you put the lid on.

All done and you will have soft hands and feet!