Recipes
 
SWEET CORN CUSTARD
 

Ingredients:

300gm Custard Flour
500gm Sugar
40gm Greenhill Sweet Corn Flav. Base Concentrate
2 slices of coconut and squeezed (1250ml thick milk)
 

Method:
1)  Mixed all the ingredients and stir it until becomes even and must put in a slow heat.
2)  Then, take out the Pandan Leaves.
3)  When the Custard become thick, remove from heat and pour into the Mould and set aside.
4)  Cut the Custard into small cubes and serve them when it cold.


 
ROSE JELLY
 

Ingredients:

25gm Jelly
180gm Coarse Sugar
40gm Greenhill Rose Flav. Base Concentrate
2000ml Water
 

Method:
1)  Boil 2000ml water and stir in the Jelly until it turn translucent.
2)  Next, mix up the sugar and 40gm Greenhill Rose Flav. Base Concentrate until it effervesces.
3)  When the Jelly become thick, remove from heat and pour into the Jelly Mould and set inside.
4)  Cut the Jelly into small cubes and serve then when it cold.


 
KUIH KETAYAP (PANDAN)
 

Ingredients:

Pure groundnut oil, for cooking
 
Batter
140gm plain flour
1/2 rice bowl milk or water
1 large egg, lightly beaten
1/2 tsp salt
30gm Greenhill Pandan Flav. Base Concentrate
 
Filling
1/2 grated coconut
100gm gula melaka (palm sugar), grated
30gm granulated sugar
2 tbsp pure groundnut oil
1 tbsp corn flour
1 tbsp water
 

Method:
1)  To make the filling, gently heat 2 tbsp pure groundnut oil and add in the grated gula melaka. Stir
     over slow fire until sugar melts then add in granulated sugar and grated coconut.
2)  Cook mixture for another 3 minutes, then pour in corn flour mixture until it thickens. Turn off fire and
     leave it to cool.
3)  To make the batter, mix eggs, milk or water, salt and Greenhill Pandan Flav. Base Concentrate
       together. Stir in sifted flour and mix into a smooth batter. Sieve the batter and leave it to stand for
     30 minutes.
4)  Heat a non-stick pan and grease with pure groundnut oil, pour a ladle of batter into the pan and
     swivel the pan around for the batter to coat evenly. When the base is lightly browned, remove onto a
     plate and spoon a little filling in the middle and roll up like a "Popiah".
5)  Repeat process until better and filling is finished. Serve them as a tea time treat/breakfast treat.