wahh mcm byk sgt je ebm aku..
tp dari buang baik buat pudding..so these are some recipes that i found from internet
*yg pastinya untuk basil la kann:P
Blancmange
1 tbsp cornflour
160mL EBM
1/4 tsp vanilla essence
Makes: 2/3 cup. Keeps: 2 days in fridge
Blend cornflour with 1 tbsp EBM til smooth.
Bring remaining milk to the boil in a small saucepan.
Remove from heat. Add vanilla and cornflour mix.
Stir over heat til it boils and thickens.
Pour into a small bowl, cover, refrigerate several hours til set.
Note: no sugar needed, EBM is naturally sweet.
Rice pudding
120mL EBM
1/4 cup cooked rice
Makes: 1/2 cup. Keeps: 3 days in fridge
Bring EBM to boil in a small saucepan.
Stir in rice. Cook for 5 mins or til thickened.
Fruit custard (in case anyone needs exact quantities)
1 peach, peeled & diced
2 small apples, peeled & diced
1/4 cup cooked rice
60mL EBM
Makes: 1/2 cup. Keeps: 3 days in fridge
Steam apples and peach til tender.
Combine all ingredients in blender. Blend til smooth and creamy.
If you use already pureed fruit, you won't need as much EBM. If you use banana or mango, you won't need to cook it OR change quantities.
Boobie-muffins
1 cup SR flour
1/4 cup brown sugar
1 over ripe banana (or other fruit)
Egg replacer equal to 3 eggs (I use Orgran)
100mL EBM
30mL vege oil (a shot-glass measure)
sprinkle of nutmeg
Makes: 6 medium or 12 mini. Keeps: 2 days in airtight container. Or 10 minutes if my husband is home.
Preheat oven to 180C. Line or grease muffin tray.
Sift flour into a large mixing bowl. Stir in sugar and nutmeg.
In a separate bowl, mash banana. Add to flour bowl.
In the banana bowl (which is now empty), combine egg replacer, EBM and oil.
Pour the wet stuff into the flour bowl and stir til it's all just mixed. If you overmix, you get tough muffins.
Spoon into muffin tray.
Bake 15 mins or til skewer comes our clean.
Leave to cool 5 mins before turning out or they'll stick to the pan.
ala penat nye nk carii..mcm la ade mase nk buat nih...
semoga berjaye project weekend..
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