Cinnamon Sugar Coated Puffs 糖莎翁

Just some puffs without filling and simply coated with some sugar and cinnamon mix. They are puffs! Not chicken wings la LOL! Anyway, you can do away with the cinnamon if you do not like it.

110g plain flour
170ml of water
15g of butter
3 eggs
4 tbs of castor sugar/icing sugar
1 tsp of cinnamon powder (12:1 ratio)
Some oil for deep frying

Here's a guide to what proportion you would like to use for the sugar and cinnamon mix.
Sugar to Cinnamon
3:1 - 1/4 cup to 4 tsp
4:1 - 1/4 cup to 1 tbs
6:1 - 1/4 cup to 2 tsp
8:1 - 1/2 cup to 1 tbs or 2 tbs to 3/4 tsp
12:1 - 1 tbs to 1/4 tsp
1) Add butter to the water, stir and bring water to a boil. Lower heat and add in the flour. Off heat and mix until a dough is formed. Let the dough cool down.
2) Add one egg at a time to (1) and whisk mixture till smooth. You can use a mixer or a hand-whisk.

3) Scoop some of the mixture with your fingers and clench your fist (just like how you will make fish balls out of fish paste), a fishball size mixture will emerge. Scoop mixture off your hand using a spoon and drop it inside the hot oil.

4) Deep fry till golden and drain off excess oil with paper kitchen towel before coating them with the sugar and cinnamon mix.

Enjoy with a cup of hot tea or coffee!

Almond Jelly with Longans

Almond jelly with Longan not from premix. You either hate it or love it like mad. Yea, I'm one of the mad ones. This dessert always reminds me of my beloved grandma in heaven. This recipe is so good I eat liao want to cry 😂 okay I over reacted but it's really very nice la :)

This recipe serves 10

1 packet of agar agar powder (white)
1600ml of water
10 tbs of sugar
1 can of evaporated milk (carnation full cream)
325ml of almond syrup (Sim Teck Hiang almond syrup comes in 650ml. Use only half of it.)
2 cans of longan (drain off the syrup)

1) Dissolve powder in water. Add sugar, stir constantly and bring to boil over low heat.

2) Off heat and let mixture cool slightly. Stir in milk and syrup until well mixed.

3) Layer longans at the bottom of mould. Ladle some mixture over longans and let set in fridge for a little while so longans stay at the bottom.

4) Bring out from fridge and pour remaining mixture into mould.

5) Once mixture is cooled, chill in fridge for 4 hours or until the jelly is completely set.