Hoppers

Ingredients
1 tsp yeast granules
2 tbsp + 1 tsp sugar
1/4 tsp salt
2/3 + 1/4 cups coconut cream
2 cups rice flour

Method

• Mix the yeast granules in 1 tsp sugar and the salt in half cup of warm water and leave for 15 minutes until frothy.

• Mix 2/3 cups of coconut cream and 1 cup of water. Put the rice flour into a large bowl and add the yeast mixture.

• Next add the diluted coconut cream, little at a time to make a batter like pancake batter. If more liquid is needed, add more water.

• Now cover the bowl with a wet cloth and leave for about eight  hours in a warm place. The batter should rise to double the original amount.

• Finally before preparation, mix 1/4 cup coconut cream and 2 tbsp sugar and stir well. If more liquid is needed, add more water.

• Soak a small piece of cloth in oil and a saucer.

• Heat the pan on medium. When hot rub the pan thoroughly with the oiled-cloth. Add about 3 tbsp of the batter to the pan and turn the pan so that the batter sticks to the sides of the pan.

• Cover and cook for about a minute under low-medium heat. Use a butter knife to loosen the edges of the hopper and serve hot.

• Note: If the hoppers difficult to remove from the pan, add a beaten egg to the batter and stir well. It is best to keep this pan solely for the purposes of making hoppers

Tofu (Soy-Bean Curd) with Spinach

Ingredients

1 lb Tofu(Bean curd) cut in 1/2 inch cubes
1 lb Spinach fresh or frozen
1-2 tsp chilli powder
1/2 tsp turmeric
2 tsp curry powder
2 tbsp cooking oil
1 medium onion, chopped
2 green chillies chopped(optional)
2 cloves of garlic minced(optional)
4-5 curry leaves(optional)
1 tbsp soy sauce

Method                                                                                 

• Heat 2 tbsp of oil in a shallow pan, under medium heat.
  
• Add the tofu cubes and fry until light brown on both sides. Remove the tofu from the pan.
• Add the remaining tbsp of oil to the pan and lower the flame.
• Next add the chilli powder, curry powder and the turmeric and fry for about 30 seconds.
• Add the onion, the curry leaves,the garlic and the green chillies and fry for another 4 minutes.

• Now, add the spinach to the pan and fry for about 1-2 minutes.

• Next, add the fried tofu and stir carefully. If you used fresh spinach then you will need to add about 1/4 cup of water to the pan. Stir in the Soy sauce and add salt to taste.

• Serves 5-7

Love Cake

Ingredients

1/2 lb Semolina
1 lb Sugar
1/2 lb Butter
750 g Cashew nuts
6 ozs. Pumpkin Preserve
12 Eggs
1/2 bottle Rose Essence
1/2 bottle Almond Essence
1/2 tsp each of Cardamon, Cloves Cinnamon (in finely powdered)
1/2 tsp grated Nutmeg
Method

• Warm Semolina with a few lime leaves. Add the butter to it and heat until well mixed. keep overnight.

• Beat egg yolks with sugar until nice and creamy with air bubbles forming.

• Remove lime leaves from semolina. Add semolina and butter mixture to the egg and sugar mixture and beat well.

• Add cashew nuts (cut) and mix well. Next add pumpkin preserve (cut).

• Add Spices and essences and lime rind.

• Beat 8 egg whites until nice and fluffy and gradually add to cake mixture. Do not make it too watery.

• Line tray with news paper, final layer buttered oil paper

• Bake in slow oven.

Rulang Cake

Ingredients:

Rulang      :250g
Sugar        :250g
Butter        :100g
Eggs          :2
Milk Powder:50g
Cashew nuts,split in half: 50
Teaspoon   :1
Vanilla Essence: 2

Method:

1. First of all add rulang half of the sugar milk powder, baking powder and cashew nuts and mix it very well using a large spoon.
2. Then add the butter and the eggs one by one add the vanilla essence and mix well. Put the mixture into a tray, and bake at 200c for about 25 -30 minutes.
3. While the cake is in the oven,dissolve the other half of the sugar and 1 1/2 cup of water and make a syrup.
4. Let it cool. Put it into another tray and remove the oil paper.
5. Pour the syrup to the hot cake.
6. Serve after the cake has cooled.

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