I was going to post about making black glutinous rice pudding, or pulot hitam, but it got eaten before I remembered to take pictures. Then today, as post-exam relief, I made chocolate raisin oat cookies and discovered something else I took pictures of a month ago but forgot. Scones with homemade jam and cream. (Don't worry, the scones are not a month old, they've long since been eaten.)
Strawberry jam
1 punnet strawberries - this is a great way to use up overripe strawberries. Cook in a saucepan over a tiny flame with no water as the strawberries will become watery with cooking. Add honey or rice malt to sweeten at the end. Most of the time strawberries are quite sour.
Scottish Scones (from orangette)
½ c milk (I think I used non dairy milk)
1 egg
2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
½ stick (2 ounces) unsalted butter, cubed and chilled
3 Tbs sugar
raisins, orange peel
Preheat oven to 425 degrees Fahrenheit.(220C)
Beat together the milk and the egg and then set aside. In a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have no lumps bigger than a pea. Add the sugar and whatever additions you choose, and stir or toss to mix. Pour the wet ingredients into the dries, reserving just a tad of the milk-egg mixture to use as a glaze. Bring dough together gently with a wooden spoon.
Turn dough out onto a clean counter and knead it no more than 12 times. [Apparently, twelve is the magic number here; surpass it at your own risk.] Pat dough into a round approximately ½-inch thick, and cut into 8 or 12 wedges. Place on an ungreased baking sheet or a Silpat, if you have one. Using a pastry brush, glaze wedges.
Bake for 10-15 minutes, or until golden. Cool on a rack.
And for the chocolate chip oatmeal raisin cookies, I made them the same way I did with the soy cornflake cookies, but replacing the soy flakes with rolled oats.
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