29/04/2015 Happy Wednesday ~

Challenged again the yogurt melts this morning and finally got the improvement on the texture. Last baked yogurt melts was harder but this time is very nice crunchy puff feel....Truly MELT IN MOUTH ^.*

When I was still studying in high school, I liked to eat Kuih Kacang Hijau which selling in the school canteen. Today, I used the frozen pre-cooked mung bean and cooked rice to make a baby style Mung Bean Rice Cake for my 21mo lo and myself too... (^.^ keke)

Breakfast: Mung Bean Rice Cake & fresh milk

Lunch & Dinner: Mix Grains Rice with ABC soup

Teatime: Plain Yogurt Melts & Honey dew juice 

Mung Bean Rice Cake

Ingredients

1/3 cup cooked rice

2/3 cup pre-cooked mung bean

2 tsp muscovado sugar (or any sugar)

2 tsp coconut milk

2-3 tsp corn flour

Steps:

1) Roughly blend all above ingredients for few seconds

2) divide the soft mixture into 5-6 portions

3) roll it into ball then flatten a bit

4) pan fry till both sides light golden brown 

ABC soup
1/2 chicken breast 
1 onion
1/2 carrot 
8 cherry tomatoes 
1 potato 

dash of pepper powder

Boil with 1.5 liter water for 1-2 hour in slow cooker.

Plain Yogurt Melts

Ingredients

30g Farm fresh Natural Yogurt (or using flavoured yogurt)

25g milk powder / baby formula milk powder

12g corn starch

50g egg white

10g castor sugar (I used 7g only)

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yogurt

2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form

3) add 1/3 of the egg white into the yogurt mixture, mix well

4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge

7) Squeeze out mixture onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 50mins or till the cookies easily be removed from the parchment paper