I woke up as usual today. Able to mop the floor and prepared meals of the day for my 27mo lo.
Breakfast : Red bean Oatmeal, roasted almond and fresh milk
Lunch and dinner : Prawn Garlic Stew Rice
Teatime : Pandan Layer Cake and fresh orange juice
Red Bean Oatmeal
Ingredients:
2.5 tbsp organic rolled oat
25g pre-cooked red bean
1-2 tsp organic cane sugar
2 tbsp fresh milk
1 tsp coconut milk
1/2 cup water
Steps:
1) soak rolled oat for 4 hours for lo below 10mo. I soak for 30mins.
2) blend rolled oat with red bean and water till smooth
3) pour in a small pot with other ingredients and cook under small fire for 2-3 mins.
4) if too watery, cook for longer time. if too thick, add a little water / milk
Prawn Garlic stew rice
Ingredients:
4 tbsp mix grains rice (presoak)
2 cloves garlic
6 prawns
8 cherry tomatoes
1 bowl of broccoli florets
20g cheddar cheese
1.5 cup water/soup stock
dash of pepper
Steps:
1) soak mix grains rice overnight
2) slice garlic finely, cut broccoli florets into small size
3) heat pan with low fire, add in olive oil, sauteed garlic till fragrant
4) add in brown rice and stir fry for a while
5) add in prawns, tomatoes, broccoli, baby lady finger, stir fry for a while. (remove prawn and broccoli from the pan, set aside)
6) add in 1 cup of water/ soup stock and cover lid and shimmer for 10 mins
7) open lid, grate in half of the cheese and dash of pepper powder, add in some water/ soup if too dry and stir fry for a while
8) transfer the rice into 2 casseroles, place the broccoli and prawn pour the 1 tbsp of water/soup in each bowl
9) grated the remaining cheese on the top, steam for 5-8 mins
香蘭千層蛋糕
蛋糕材料：
（ A）： 15毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶
20毫升米糠油/橄欖油/玉米油/任何菜油
2顆 蛋黃
40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉
（B ） ： 2顆 蛋白
20克 有機蔗糖/白砂糖
1/2茶匙 檸檬汁/醋
蛋糕做法：
1 ）材料（A ）混合後，備用。
2 ）預熱烤箱160'C度。
3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。
4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊，輕輕地擠成6公分圓狀。 （大小請根據自己的蛋糕模/玻璃碗/布丁碗的尺寸,再減2-3公分) 擠好後，可以用手指稍微抹平凸/尖的表面。
5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。
6）把蛋糕移去鋼絲鐵架上待冷卻。
香蘭軟糕 / 咖椰材料
50ml 椰漿
100ml 鮮奶 (大人版可用椰漿）
125ml 香蘭汁 = 2片香蘭葉+水，打成汁
20g 印尼綠豆粉（白）/ 用玉米粉代替
20g 細砂糖
3g 燕菜粉
（以上的分量足夠2個9公分的小砂鍋。如果蛋糕模具更大，請酌量增加分量哦。）
香蘭軟糕做法
7. 把所有材料倒進一個小鍋，攪拌均勻。用打蛋器不停地攪拌在小火煮至濃稠，熄火即可。
8. 我使用2个花型砂鍋(內徑9 公分)，先倒入一層(7)，鋪上一片蛋糕，如此類推，直到完成為止，最上一層舖的一定要是香蘭軟糕，舖一張保鮮膜緊貼香蘭軟糕的表面。用一些小重的東西壓著，預防浮起來，待冷，放入冰箱冷藏2 - 4 小時後，即可脫模。
Pandan Layer Cake
Cake Ingredients:
Egg Yolk Batter:
2 Egg Yolks
20ml Grapeseed Oil/any vege oil
15ml Fresh Milk/any milk
40g Cake Flour / all purpose flour
Meringue:
2 Egg Whites
20g castor sugar
few drops vinegar/lemon juice
Steps:
1) Preheat oven to 160'C.
2) Place a parchment paper or non-stick baking sheet on the baking tray.
3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.
4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.
5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently.
6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper with the size slightly smaller than your cake mould/pudding bowl/glass bowl
7) Bake for 20mins or light golden brown on the surface.
8) Place the cake on the wire rack for cooling down.
Pandan Paste Ingredients:
50ml coconut milk
100ml fresh milk （for adult can use coconut milk)
125ml pandan juice = blend 2 pandan leaves + water
20g white packaging Hoen Kwe flour（corn flour substitute)
20g castor sugar
3g agar-agar powder
Steps:
9) Put all ingredients in a small pot and mix well by a whisk, cook under small fire, non-stop stirring and cook until boiling and slightly thicken.
10) I use a 9cm flower casserole bowl, put one layer of (9), then place a piece of cake at the centre, repeat the process until you put the last layer of the kaya. Place a layer of cling wrap close to the surface. Use some weight to put on top of the cake to prevent the cake from "floating", leave to cool, once cool, transfer to the fridge, refrigerated for 2-4 hours before removing from mould.
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