Malaysian Banana Cake (Bengkang)

Ingredients
20 small bananas
400g flour
1/2 cup coconut milk (if unavailable, fresh milk can be used)
1 teaspoon vanilla essence
1 teaspoon of baking powder
a pinch of salt
half a cup of sugar


Preparation
1. Mash all the bananas in a large bowl.
2. Add flour, milk and the rest of the ingredients slowly while stirring the mixture in one circular direction.
3. Mix until smooth.
4. Pour into a square cake tin and bake in a moderate oven for 45 minutes.


This cake is best serve with tea and great for afternoon snack.

A milo-based mousse with rich chocolate flavours, this is a sure hit among kids. Adjust the level of sweetness to your preference.


 Serve 6

Ingredients:

2 eggs, separated

50g chocolate couverture (50% cocoa)

100g Milo powder, plus a little extra for dusting

2 tablespoons water

2 tablespoons salted butter

3 tablespoons fine (or castor) sugar

½ cup whipping cream

Small marshmallows, for serving

Method:

1. Over a pot of simmering water, melt the chocolate, water, Milo powder and butter in a metal bowl.

2. Once melted, allow to cool slightly for a few minutes before stirring in the egg yolks.

3. Refrigerate while you whip the cream and egg whites.

4. Whip the egg whites until stiff peaks form, adding the sugar halfway through.

5. Add a few spoonfuls of the egg white into the Milo mixture at a time, gently folding it and incorporating it along the way.

6. Whip the cream until stiff peaks form.

7. Gently fold in the whipped cream until no white or brown steaks are left.

8. Serve with the marshmallows and a dusting of Milo powder.

Enjoy!

Gingerbread Men Cookies

Ingredients

3 cups flour

2 teaspoons McCormick® Ginger, Ground

1 teaspoon McCormick® Cinnamon, Ground

1 teaspoon baking soda

1/4 teaspoon McCormick® Nutmeg, Ground

1/4 teaspoon salt 3/4 cup butter, softened

3/4 cup firmly packed brown sugar

1/2 cup molasses

1 egg

Directions

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.

Chocolate Chip Banana Muffins

Ingredients

1 3/4 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup vegetable oil

1/2 cup plain yogurt

1 teaspoon vanilla extract

1 cup mashed ripe bananas

3/4 cup semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Batik Cake (without eggs)

Ingredients

1 package Milo (200g)

1 bar butter (buttercup or farmcows)

1/2 can condense milk (carnation evaporated) or 1/2 cup fresh milk

1 package Marrie biscuit(350g) and break to pieces

Directions
Melt the butter on the stove. Once melted, add in condense milk.

Add in marrie biscuit and milo in a big container. Pour in the butter and milk and stir until blend. Ensure that all the biscuits are covered in the chocolate paste.

Put the mixer into a cake pan. Then press gently to ensure that all the biscuits stick to each other by using a spatula or spoon. Refridgerator it for 3-5 hours until the mixer harden.

** Can add in peanut or almond.
** Can spinkle chocolate rice or chocolate chips on top as decoration

Batik Cake (Kek Batik)

Ingredients
1 package (350g) marie biscuit
1/2 bar of butter (use buttercup or farmcow)
2 eggs
1 cup cocoa powder
1/2 cup milo
1 cup water
3/4 cup fine sugar
** milo and cocoa poweder will depends on your taste. If you want more cocoa flavour, use 1 cup cocoa + 1/2 cup milo. If you want mild flavour, use 1 cup milo + 1/2 cup cocoa

Directions
break the biscuit
In a pot, add cocoa, milo, water and sugar. with slow heat, stir the ingredients until blend.

Add butter and stir until melt.

Lower the fire, add in the eggs and stir until thicken (about 30 sec). Off the fire and put in the biscuit. Mix until all the biscuit blend in with the chocolate. (If you want more biscuit, you can reduce the chocolate)

Put the mixer in a container. Press until even and pack. Refrigerator it for 3-5 hours until its harden.