UNIQUELY MALAYSIAN

In cel­e­bra­tion of Malaysia Day, we’re putting a cre­ative and re­fresh­ing spin on lo­cal desserts. Work­ing with the team from Kelava, here are four ex­clu­sive recipes paired with their ve­gan ice cream.

Herworld (Malaysia) - - CONTENTS - PHO­TOG­RA­PHY ROBIN YONG ART DI­REC­TION ERO WEE RECIPES KELAVA AND WAN ROSILENA MO­HAMED VENUE TEFAL EX­PE­RI­ENCE CEN­TRE

Cold and creamy twists to favourite desserts.

Cekodok Ba­nana Muf­fin

Prep time: 15 mins Cook­ing time: 45 mins Serves: 6

IN­GRE­DI­ENTS

• 3 to 4 ripe ba­nanas, mashed • 100g but­ter, melted • 100g caster su­gar • 100g brown su­gar • 250g all-pur­pose flour • 1 large egg • 1 tsp bak­ing soda • ¾ tsp of salt • ½ cup of wal­nuts, chopped • ½ cup choco­late chips (op­tional)

• Kelava Cook­ies & Cream ice-cream

METHOD

1. In a bowl, mix su­gar with the melted but­ter. 2. Add in egg. Stir in to in­cor­po­rate with the mix­ture. 3. In an­other bowl, mix all dry in­gre­di­ents to­gether. 4. Add dry in­gre­di­ents into the but­ter and su­gar mix­ture. 5. Lastly, add in wal­nuts and choc chips. 6. Fold in the mix­ture un­til it is well-mixed. 7. Pour mix­ture into a bak­ing mould or tin. 8. Bake at 180°C for 45 to 50 min­utes. 9. Serve each muf­fin with a scoop of ice cream.

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