Colourful layered sweet rice cake (Malaysian)
Ingredients:
400 grams sugar – dissolve in 5.5 oz water then cool down
255 grams rice flour
100 grams sago flour
2 tins coconut milk

Method:
1. Dissolve sugar and mix with rice and sago flour and coconut milk.
2. Divide the mixture into two bowls, then add colouring to one (green, red and white are popular colours for this dish)
3. Pour mixture into trays and steam alternate coloured layers ontop of each other – each layer about 5-10 mins. Layers are approximately 5mm in thickness.
4. Continue steaming until you run out of mixture, with the last few layers, steam for 15 minutes
5. Once you have finished steaming, cool the cake and serve at room temperature.
Samosas (Indian)
Ingredients for filling:
300 g minced beef or lamb
1/2 cup water
Salt to taste
1 tea spoon of pepper
Grind to a fine paste:
5 cloves garlic
5 green chillies
2 red chillies
Ginger - 1 piece measuring 3 x 2 x 1 cm
3 onions - either grate fine or cut into small squares
1 teasp coriander powder
1/2 teasp chilli powder
1/2 teasp turmeric powder
4-5 sprigs coriander leaves - chop fine
1 small bunch mint leaves - chop fine

Method for filling:
1. Combine beef with salt, pepper and chilli-garlic-ginger paste. Fry with a little oil or boil with a little water in pan till almost dry.
2. Add chopped onions, coriander, chilli and turmeric powder.
3. Stir and remove from heat and add chopped coriander and mint leaves, mix and leave to cool.
4. Using purchased Chinese pastry sheets approximately 18 cm x18 cm, cut each sheet into 3 rectangles about 6 x 18 cm long.
5. Place a spoonful of cooked meat mixture at edge of each rectangle. Fold pastry over to form a triangle, moisten edges with water or starch and seal carefully. Repeat till all pastry is used.
6. Heat sufficient oil for deep frying and fry samosas over moderate heat till golden brown. Drain and serve with chilli sauce, mint sauce or yoghurt.
Ingredients for pastry:
340g plain flour
A pinch of baking powder
120g margarine
Water

Method:
1. Sieve flour and baking flour into a bowl.
2. Melt the margarine and when cool, work into flour.
3. Add a little water at a time, using just enough to form a dough, knead so that pastry becomes elastic.
4. Divide pastry into little lumps of equal size. Take 1 lump, roll it paper thin into a circle, dusting with flour to make rolling easier.
5. Cut each pastry into half and add cooked meat and fold into triangle.

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Tags:
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