This recipe makes 3 lollies.

Ingredients

1 1/2 cups red beans
200g palm sugar
250ml fresh coconut milk

Directions:

1.Rinse red beans and place beans in a saucepan. Pour in enough water to cover the beans.
2.Add in palm sugar and cook until red beans soften.
3.Drain away any liquid and put your desired amount of red beans in the jelly mould.
4.Then fill up the jelly moulds with coconut milk.
5.Place a spoon in the centre as your ice-lolly stick.
6.Set in freezer.

Makes 4

Ingredients
2 pieces of chicken thigh, cut into chunks
1 cup of dried black fungus
½ cup dried prawns
4 dried chinese mushrooms
2 salted eggs, cut each yolk into half
2 cups of glutinous rice

Chicken marinade:
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp sugar
1 tbsp shao shing wine, optional
a few piece of lotus leaves

Directions:
1. Marinate chicken pieces.
2. Soak black fungus, dried prawns and Chinese mushrooms in water until they soften.
3. Wash rice and pour rice to fill up 2/3 of the jelly mould.
4. Carefully fill enough chicken pieces, black fungus, dried prawns, Chinese mushroom and half a salted egg yolk inside
5.Cover the jelly mould with a piece of lotus leaf.
6.Set moulds in mugs and place in steamer. Steam for 2 hours until rice is cooked.
7.Demould and serve with steamed vegetables.

Makes 3

Ingredients
3 small bananas
1 ½ cup of cream
1 packet of Oreo cookies

Directions:

1. Mash all three bananas.
2. Remove and discard filling from cookies.
3. Crush cookies into fine pieces.
4. Whip cream until firm.
5. Mix cookies and whipped cream then pour into moulds.
6. Set in refrigerator until firm.
7. Demould and serve with sliced bananas and hot chocolate sauce.

Chocolate sauce
250g of dark chocolate, melted
2/3 cup cream

Heat cream in a saucepan then slowly whisk cream into melted chocolate.

Ingredients
1 packet of sponge fingers (available in supermarkets)
200g Mascarpone cheese
Coffee powder
3 tbsp of strong coffee powder
3 tbsp of sugar
2 cups of hot water

Directions:
1. Dissolve coffee powder and sugar in hot water
2. Wait for mixture to cool down.
3. Whisk Mascarpone cheese with 3 teaspoons of caster sugar.
4. Break up each sponge finger into 4 small pieces, dip it into the coffee mix and place them into the mould, alternating with Mascarpone cheese.
5. Ensure that the last layer is the sponge finger pieces.
6. Chill until set.
7. Demould and dust with cocoa powder.
Come back tomorrow for another delicious recipe from The Café at Royal Selangor Visitor Centre.

Makes 3

Ingredients
2 croissants
Apricot jam
2 eggs
1 cup of cream
1tsp cinnamon powder
A handful of dried cranberries

Directions:
1. Beat eggs, cream and cinnamon powder together.
2. Spread jam onto each croissant.
3. Break up croissant into small pieces and mix well together with the egg and cream mixture.
4. Add cranberries into mix.
5. Pour mixture into jelly mould
6. Put in steamer for 20 minutes
7. Demould and serve with warm custard

Custard
2 cups of cream
4 egg yolks
Sugar

Directions
1. Heat 2 cups of cream with sugar in a saucepan.
2. Beat 4 egg yolks
3. Add egg into the cream
4. Keep stirring and cook in low heat until custard thickens

Ingredients
5 green apples
1 litre of water
½ cup of lemon juice
4 cups of mint leaves
4 cups of sugar
½ extra mint leaf, finely chopped
2 drops of green food colouring
5g Konnyaku jelly powder

Directions:
1. Wash and cut apples into 6 slices, keeping the skin and cores.
2. Combine apple, water, juice, and mint leaves in a pan and bring to boil.
3. Reduce heat slightly and cook for 10-15 minutes or until apple forms a soft pulp.
4. Strain mixture through a sieve into a bowl .
5. Add 3 cups of sugar into the strained liquid and bring to boil
6. Add konnyaku jelly powder.
7. Pour into moulds and leave to cool and set

Perfect companion for roast lamb!

Makes 2

Ingredients
1 ripe avocado
10 pieces cooked prawns
1 mango, thinly sliced

Directions:
1. Cut up avocado and fill up 1/3 of the mould.
2. Pack prawns tightly in the next layer.
3. Fill up rest of mould with mango slices.
4. Chill in refrigerator for 1 hour
5. Demould and serve with dressing.

Dressing
5 tbsp of mayonnaise
4-5 tbsp of water
1-2 garlic cloves, finely chopped
3 tbsp of finely grated Parmesan cheese
Some salt and pepper to taste

Directions:
Mix all ingredients together.

Makes 2

What you need:

2 jelly moulds
Decorative ingredients- such as leaves, flower buds etc.
Water

Directions:
1. Fill one jelly mould with water then put chosen decorative ingredient in mould.
2. Carefully place another jelly mould into first jelly mould.
3. Place mould in freezer to freeze.
4. Demould and use as required.