Peach Bread Pudding

    


   If you prefer a soft, bread pudding is perfect for you. Soft bread flavors blend with sweet and sour peaches. Delicious eaten warm or cold.

ingredients:
6 pieces of dinner rolls, cut into 4 parts
3 eggs
75 g sugar
400 ml fresh milk
1 tsp vanilla powder
100 g canned peaches, drained and thinly sliced
Topping:
1 tbsp sugar
2 tablespoons chopped peanuts

How to make:


     Arrange the bread slices in small bowls.
     Beat eggs and sugar until dissolved.
     Add milk and vanilla.
     Pour into a bowl with the bread.
     Give Topping ingredients.
     Bake in hot oven 30 C for 30 min.
     Remove and serve immediately.

For 6 pieces

Banana Bread Pudding

    Croissants are crunchy, savory layered bread pudding makes sense became more special. Moreover interspersed so sweet banana filling.

ingredients:
4 pieces of banana, peeled
1 tbsp butter
4 pieces of plain croissant, ready to buy
3 eggs
400 ml fresh milk
75 g sugar
½ tsp vanilla powder
½ tsp cinnamon powder
Topping:
+ 2 tablespoons raisins candied red cherries
2 tablespoons sliced ​​almonds
1 tbsp sugar

How to make:


     Melt the butter, ripe bananas until browned on both sides. Lift.
     Arrange the croissant pieces in a heat resistant dish.
     Beat eggs with sugar, mixed with milk, sugar, vanilla and cinnamon until blended.
     Pour the egg mixture into the dish.
     Give Topping ingredients. Bake in hot oven 180 C for 45 minutes.
     Remove and serve warm.

For 6 people

Porridge Marrow Pandan

    


    Porridge of rice flour is gently savory taste with brown sugar interludes are legit. Additional water pandan leaves suji make fragrant aroma. Delicious eaten cold or warm. Let's make a break for it later!

ingredients:
150 g rice flour
500 ml coconut milk
100 g sugar
2 tablespoons fresh pandan leaves suji
½ tsp salt
Brown sugar sauce:
200 g brown sugar, fine comb
2 tablespoons granulated sugar
1 sheet of pandan leaves, cut into pieces

How to make:

     Dissolve the rice flour with a little milk.
     Cook the remaining coconut milk with sugar, water and pandan leaves suji salt until hot.
     Pour a solution of rice flour, stir until mixture thickens. Lift.
     Brown sugar sauce:
     Boil all ingredients together until sugar dissolves and boil.
     Lift then strain and set aside to cool.
     Serve porridge with sauce.

For 6 people

Porridge Jali Ginger

    To increase the supply of good nutrients, especially carbohydrates and fiber, grains jali is the right choice for Iftar. Boiled with ginger and pandan make a chewy seed is more fun. Moreover, coupled with warm coconut milk sauce.

ingredients:
100 g seeds jali
1 liter of water
1 sheet of pandan leaves
2 cm ginger, crushed
100 g sugar
Coconut milk sauce:
500 ml thick coconut milk
1 tsp salt
1 sheet of pandan leaves, cut into pieces

How to make:

     Jali Wash thoroughly and drain.
     Boil water with pandan leaves and ginger.
     Enter the jali, Jali expands and cook until fluffy and soft. If you need to add hot water.
     Add sugar and cook until thick. Lift.
     Serve with coconut milk sauce.

Makes 4 servings

Sweet Sweet Porridge

 


    A sweet and warm for Iftar? Yellow yam porridge from this could be an option. Sweet potatoes are rich in fiber and beta-carotene can provide nutrient supply. A soft sticky dough more fun when given a savory coconut sauce.
ingredients:
500 g yellow yam, peeled, diced 1 cm
750 ml of water
1 sheet of pandan leaves, cut into pieces
1 cm ginger, crushed
Java 200 g sugar, finely sliced
50 g sugar
50 g starch, dissolved in a little water
Coconut milk sauce:
250 ml thick coconut milk
½ tsp salt
1 sheet of pandan leaves, cut into pieces
1 tbsp rice flour, dissolved in a little water

How to make:

     Boil water with pandan leaves and ginger.
     Enter the sweet potato chunks, boil.
     Add sugar and sugar Java.
     Boil sweet potatoes until cooked.
     Pour the starch solution, stirring until thick and clear. Lift.
     Coconut milk sauce:
     Cook the coconut milk with salt and pandan leaves to boil.
     Pour a solution of rice flour, stirring until thick.
     Lift.
     Serve porridge with coconut milk sauce.

For 6 people

Pearls Ginger Porrridge

    


    Seed pearls are chewy-chewy legit suits made ​​porridge. A little extra sugar and ginger will make the porridge is not only legit but also increasingly getting warmer it feels. Serve with a little coconut milk so that the more delicious.

ingredients:
200 g sago pearls
1 liter of water
1 sheet of pandan, cut into pieces
2 cm ginger, crushed
100 g sugar
Coconut milk sauce:
300 ml thick coconut milk
1 sheet of pandan, cut into pieces
½ tsp salt

How to make:

     Boil water with pandan and ginger.
     Enter a seed pearl, cook over medium heat until completely clear seed pearls.
     If there is a white dot, add hot water, boiled again until clear and thick.
     Enter the sugar, and cook until sugar is dissolved and a thick porridge.
     Remove and serve with the coconut milk sauce.
     Coconut milk sauce:
     Boil all ingredients together until boiling. Lift.

For 4 people

Appel Cake

  


    Fresh sweet and sour apples so this simple cake topping. Not too sweet and mild taste refreshing. Suitable for interludes during breaks in the afternoon!

ingredients:
3 egg yolks
20 g sugar
40 ml salad oil
Beat until stiff:
3 egg whites
40 g sugar
Sift together:
150 g of wheat flour
1 teaspoon baking powder
topping:
150 g of green apples (Granny Smith) or Fuji, thinly sliced
1 tbsp caster sugar
½ tsp cinnamon powder

How to make:



     Prepare a 18x18x8cm loaf pan. Shoe margarine, sprinkle with a little flour.
     Beat the egg yolks and sugar until pale and thick.
     Enter the flour mixture and stir well.
     Add salad oil and stir well.
     Enter the whipped egg whites, stirring until blended.
     Pour into the pan, smooth.
     Arrange the apple slices on top.
     Bake in hot oven 180 C for 50 minutes.
     Once the cake surface dry, sprinkle with sugar and cinnamon.
     Continue grilling until browned and dry.
     Lift.


For 10 pieces