Coconut Candy

I remember how much I use to bug my mum to drive me all the way down to Malacca to just to buy some coconut candy from the all-time famous Tan Kim Hock. Now that I’m at this age, I can’t afford to bug my mum to drive me down to Malacca anymore even though the craving for coconut candy can be really overwhelming sometimes. That’s when I was inspired to attempt to make my own coconut candy. As a result, it turned out pretty good actually. 

 Used some colourful glass paper as wrappers

Coconut Candy

Adapted by New Year Snacks by Amy Wong

200gm Palm Sugar (Gula Melaka)

150gm Maltose

250ml Thick Coconut Milk (Santan)

1tbsp Sugar

1. Boil all the ingredients in a deep pot for about 15 minutes until thicken and colour turns deep brown colour (hard crack stage)

2. Pour mixture onto a parchment paper immediately

3. Leave to slightly cool down, form into a long strip and cut into small sectionals

4. Wrap in coloured glass papers

*Hard crack stage can be determined via this link

**Fresh coconut milk would be the best option if available in your area

 I decided to do some funky shape instead of just the usual shape

Chinese Steam Egg Custard

There is always that time in a month where the "crave" for a certain food or dish becomes more and more intense. Its can honestly get rather frustrating when I don't get to satisfy myself, especially this month when I'm craving for a dish all the way from Hong Kong. I do know of some restaurants that offers this dish in this menu, but none of them has come as close as the ones I have tried in Hong Kong.

Its none other than Chinese Steam Egg Custard

I'm one person who loves eggs and milk. Therefore this combination is a match made in heaven for me. Its sweetness complimenting the savoury after taste is pure orgasm in the mouth.

And I highly recommend for you to try this as well

Chinese Steam Egg Custard
Adapted by Dodol & Mochi

1 cup (225ml) Fresh Milk
4 tsp (20gm) Sugar
1 large Egg

1. Heat up milk and sugar until fully dissolved
2. Temper eggs with milk mixture and sieve
3. Place mixture into desired mould and steam under low heat for 15-20 minutes

*Sugar syrup can be added to adjust sweetness
**Serve warm or chilled depending on preference
***Keep an eye while boiling the milk as it might froth up

Chinese Sweet Steam Egg Custard