70g Plain Yogurt(I use Marigold Low Fat)
10g Caster Sugar
15g Condensed Milk
190g Whipping Cream
1 Teaspoon Vanilla Extract(not essence)

Optional
2g Matcha Powder/2g cocoa powder/any food powder/dried fruits/1 Teaspoon rum+raisins/peppermint extract+chocolate chips/Oreo cookies

Method:

1. In a bowl beat the cold whipping cream with caster sugar and condensed milk till stiff peaks, pls stop when lines form without disappearing, don’t over beat will become butter.

2. Add in plain yogurt, vanilla extract and mix till combined. U can add in ur optional ingredients at this point.

3. Freeze overnight to set in freezer.

(Makes 4 pcs if using big strawberries, 8 pcs if just red bean paste filling)

60g Shiratamako Flour(Or buy Daiso Brand)
30g caster sugar
100ml milk/water
1 teaspoon vegetable oil
Optional 1/2 teaspoon purple potato powder
4 Strawberries
80g Red Bean Paste(roll into 20g balls)
Corn Flour for dusting dough
Glass Bowl, Silicone Mat, Whisk, Spatula, Weighing Scale, teaspoon

Method

1. Remove stems from strawberries, wash and pat dry with kitchen towel.

2. Take one red bean paste ball, flatten onto palm into a flat circle, place the strawberry in the centre, wrap paste leaving the tip exposed. This method allows u go gauge where to wrap the dough later. Finish the rest of the balls and leave aside.

3. In a glass bowl, add in the flour, sugar & purple potato powder, use a whisk to mix together. Pour in milk & vegetable oil. Cling wrap the bowl & microwave for 50 seconds, remove bowl, use spatula to mix then place it back into the microwave for another 1 minute. Mix again with spatula.

4. Spread cornflour evenly, remove hot dough and place onto floured mat with spatula. Sprinkle cornflour sparingly (means not so much) on top part of the sticky dough. U can use spatula to flatten the dough without burning ur fingers.

5. Divide dough into 4/8 even pieces. I didn’t weigh, just estimated. Just pinch each side two corners together, a rectangle piece will become a circle, then flatten with palm or rolling pin. You can also roll into a log while still warm to cut into even pieces and roll flat with rolling pin.

6. Place each circle onto strawberry tip side, turn over and pinch together to seal up, dust sticky areas with some cornflour before putting into cupcake liner/plate to prevent sticking. These are best eaten on the same day, don’t put in fridge, the texture of the skin will harden, either store in an airtight container & leave in a cool place or if u want it cold, u can freeze it(remember to cling wrap & let it thaw before consumption. (But texture might not be the same)

3 mangoes(1 cubed and leave aside,the other 2 to be blended)
60ml coconut milk
60ml condensed milk
60ml evaporated milk
70ml water
1.5 tablespoon gelatine(I only use 1 cos prefer softer texture)

Method
1. Pour water, coconut milk and gelatine powder into a small pot and warm over small flame. No need to boil, just to dissolve gelatine.

2. Blend the 2 mangoes, condensed milk and evaporated milk till smooth.

3. Pour in coconut mixture and blend well.

4. Place cubed mangoes equally into glass jars, leave some aside for putting on top later.

5. Pour the mixture into jars and use chopstick to stir to remove any air pockets. Place remaining cubed mangoes on top of each jar. Chill in refrigerator before serving.

Cendol Layer
500ml water
170gm sugar
250ml water
12g agar agar powder
250ml fresh coconut milk(from NTUC/supermarket)
Pinch of salt
30g corn flour
300g cendol (drained)

Method
1. Mix agar agar powder with 250ml water and set aside.

2. Mix corn flour, salt and coconut milk together and set aside.

3. Pour 500ml water and sugar in a pot and boil. When solution has come to a boil, pour in agar mixture.

4. Bring to a boil again, lower heat and pour in corn flour mixture slowly and keep stirring.

5. Increase heat to bring back to a boil. Remove from heat and put in drained cendol. Mix well.

6. Pour into molds or cake pan.
While the cendol layer is cooling down, do the brown layer.

Brown Layer
200gm Gula Melaka
500ml water
250ml water
12g agar agar powder
250ml coconut milk
Small pinch of salt

Method
1. Bring 500ml water and palm sugar to a boil and simmer until palm sugar has totally dissolved.

2. Mix agar agar powder with 250ml water and pour into the pot. Bring to a boil again.

3. Lower heat and pour in coconut milk(with salt mix in) stirring all the while.

4. Test cendol layer by touching surface. It should have slightly cooled and developed a film on top that does not stick to ur fingers, but should be wobbly.
Pour in brown layer slowly and let it set and cool down before storing in refrigerator.