i-Recipes

Ingredients A: Indian Rice-50 gm Ingredients B: Milk-500 ml, Rock Sugar-15 gm Ingredients C: Almond (Roasted)-50 pcs, Rose Water-Some   Methods： 1. Rinse the Indian rice. 2. Put the ingredients A and B into the i-Processor, set at speed 8 and blend for 20 minutes. 3. Pour into small bowls and site aside. 4. Put almond into i-Processor,

Ingredients A: Red Bean-130 gm, Life Water-800 ml Ingredients B: Icing sugar-80 ml, Salt-3 gm Ingredients C: Strawberries-11 pcs (Small size) Ingredients D: Beetroot-30 gm, Glutinous Rice Flour-200 gm, Icing Sugar-120 gm, Life Water-200 ml Spared Ingredients: Tapioca Starch-Some Spared Utensils: Rolling Pin-1 pc, Brush-1 set   Methods： 1. Put ingredients A into a pot, cook 1.5 hours till the red bean become

Ingredients A: Chrysanthemums-15 gm, Wolfberries-20 pcs, Hot Water-700 ml Ingredients B: Gelatin Powder-30 gm, Rock Sugar-50 gm Spare Utensils: Mould-10 pcs, Filter-1 pc Methods： 1. Soak all ingredients A in a big bowl for 10 minutes. 2. After 10 minutes, use filter to separate the chrysanthemums and wolfberries with water. Set aside the chrysanthemums and wolfberries. 3. Put

Ingredients: Dried Beancurd-25 gm, Barley-20 gm, Ginkgo Nuts (Remove Seed)-40 gm, Rock Sugar-35 gm, Life Water-500 ml Methods： 1. Rinse the dried beancurd, barley and ginkgo nuts and set aside . 2. Put all ingredients into the i-Processor, set at speed 6 and blend for 15 minutes. Ready to serve.   腐竹薏米白果糖水 材料：腐竹-25 gm、薏米-20 gm、白果 (去核)-40

Ingredients A: Pandan Leaves-3 pcs, Milk-350 ml Ingredients B: Flour-130 gm, Brown Sugar-50 gm, Egg-4 pcs Ingredients C: Durian Flesh-300 gm, Whipped Cream-Some Methods： 1. Put ingredients A into the i-Processor, set at speed 6 and blend for 1 minute.  2. Add in ingredients B into the i-Processor, set at speed 3 and blend for another 30 seconds,

Ingredients: Egg-3 pcs, Rice Flour-100 gm, Flour-50 gm, Fine Granulated Sugar-150 gm, Salt-To taste, Coconut Milk-150 ml, Life Water-200 ml Spare Ingredients: Cooking Oil-Some Spare Utensil: Kuih Kapit Mould-Few sets Methods： 1. Put all ingredients into the i-Processor, set at speed 3 and blend till homogenous.  2. After blending, pour the batter into a bowl, refrigerate for 15 minutes.

Ingredients A: Honeydew-200 gm, Rock Sugar-25 gm, Milk-100ml Ingredients B: Honeydew Ice Cream-3 Scoops, Sago (Cooked)-Some Methods： 1. Put all ingredients A into the i-Processor, set at speed 3 and blend for 1 minute. 2. After blending, pour into a bowl then add in ingredients B. Ready to serve.   蜜瓜西米露 材料A：蜜瓜-200 gm、冰糖-25 gm、牛奶-100 ml 材料B：蜜瓜雪糕-3 舀、西谷米

Ingredients: Honeydew (Remove skin and seed)-200 gm, Condensed milk-120 gm, Full cream milk-400 ml, Ovalette-30 gm, Vanilla essence-20 ml Methods： 1. Put all ingredients into the i-Processor, set at speed 5 and blend for 2 minutes. 2. After blending, pour the mixture in a container, refrigerate for 5 hours. Ready to serve.   蜜瓜雪糕 材料：蜜瓜 (去皮去籽)-

Ingredients A: Soya Milk-120 ml, Baking Soda-8 gm, Egg-2 pcs, Butter-30 gm, Sugar-40 gm, Salt-4 gm Ingredients B: Low Protein Flour-180 gm Ingredients C: Palm Sugar Pearl-Some Methods： 1. Put all the ingredients A into the i-Processor, set at speed 3 and blend till homogenous. 2. Add in the ingredient B into the i-Processor, set at speed 3