Month: May 2025

Categories
Baking

Prune Lapis Roll

RECOMMENDED CHOICE
Promex Cook & Bake 250g
Promex Cook & Bake 250g Tilt_1
Promex Cook & Bake 250g

Ingredients

For MIXTURE A:
Promex Cook and Bake, room temperature125g
Vanilla essence½ tsp
Condensed milk60g
Golden syrup20g
Mix spice½ tsp    
For MIXTURE B:
Egg yolk8 nos
Egg white60 g
Sugar65g
Superfine flour40g
Cold water10ml
Ovalette½ tbsp
Prunes, slice thinly80g

Directions

  1. Pour all ingredients for Mixture A into a bowl and cream it using a hand mixer. Set aside.
  2. Next pour all of Mixture B into a bowl and cream it with a hand mixer till well mix. Fold in Mixture A into B with a spatula. Set aside.
  3. Place slice prunes in between 2 parchment paper and roll it flat using a rolling pin.
  4. Place parchment paper at the bottom of a 5×8 inch tin.
  5. Spoon 85g of cake mixture into the tin and spread it out evenly. Place in preheated oven using the top grill function at 200°C. Bake till golden brown.
  6. Remove from oven and poke holes lightly using a fork and press it down lightly with a lapis press. Spread another layer of batter. Place prunes all over batter and bake till golden brown.
  7. Repeat for the 3rd layer and bake till golden brown. Set aside to cool for 5 minutes then transfer to a parchment paper. Roll it up like a swiss roll and firm it up. Remove parchment paper and set aside to cool. Once it cools down cling wrap it and set aside in ambient for 2 days.
  8. Slice thinly and its ready to be eaten.     

Categories
Baking

Gula Melaka Waffle Cake

RECOMMENDED CHOICE
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g

Ingredients

For gula melaka syrup:
Gula Melaka180g
Water40g
For waffle:
Promex Unsalted Butter, melted150g
Flour480g
Salt2tsp
Baking Powder 8tsp
Sugar4tbsp
Eggs4nos
Warm Milk720g
Vanilla essence2tsp
For filling:
Promex Unsalted Butter60g
Cream cheese600g
Gula Melaka syrup160g
Cream, whipped400g
FOR GARNISHING:
Toasted granolas

Directions

  1. For gula Melaka syrup, mix both ingredients in a bowl and microwave for 1 minute. Stir and set aside to cool.
  2. For waffle, in a large bowl mix together flour, salt, baking powder and sugar. Set aside.
  3. In a separate bowl beat eggs until fluffy. Then, stir in milk, butter and vanilla essence. Pour mixture into flour mixture and whisk until well combined and set aside.
  4. Preheat waffle maker and fill the waffle maker with the batter. Cook until crispy. Repeat step for the remaining batter.
  5. For the filling, in a bowl cream the cheese and butter till fluffy then add in gula melaka syrup.
  6. Then, fold in whipped cream into the cheese mixture then transfer to a piping bag with nozzle.
  7. To assemble, take 1 piece of waffle and place onto a cake board and pipe a layer of cheese filling onto it. Top with another 2 layers of waffle and cheese filling. Chill in fridge.
  8. Garnish with toasted granolas.

Categories
Cooking

Nasi Biryani

RECOMMENDED CHOICE
Promex UHT Full Cream Milk 1L
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex Unsalted Butter
Promex Salted Butter 250g Tilt_1
Promex Unsalted Butter
Promex Pure Ghee
Promex Pure Ghee
Promex Pure Ghee
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Ingredients

FOR RICE:

2 cups basmati rice (soak 30 mins)
1.5 L water
2 tbsp Promex Ghee
1 stick cinnamon
2 cloves
2 cardamom pods
1 bay leaf
1 tsp salt
FOR CHICKEN:
500g chicken
1 cup yogurt
½ cup Promex UHT Full Cream Milk
2 tbsp Promex Ghee
1 onion, sliced
1 tbsp ginger-garlic paste
1 tsp biryani spice / garam masala
½ tsp turmeric
½ tsp chili powder
Salt to taste
FOR LAYERING:
3 tbsp milk + saffron
1 tbsp Promex Unsalted Butter
Fried shallots / coriander leaves

Directions

  1. Step 1: Cook the Rice
    • Boil water with spices and salt.
    • Add rice and cook until 70% done.
    • Drain, set aside.
  2. Step 2: Cook the Protein
    • Heat 2 tbsp Promex Ghee, fry onion till golden.
    • Add ginger-garlic paste, stir 1 min.
    • Add chicken/mutton, turmeric, chili powder, and spice mix.
    • Add yogurt, milk, and salt. Simmer till meat is cooked and gravy thickens.
  3. Step 3: Layer and Steam
    • In a pot, layer half the rice, then meat, then remaining rice.
    • Pour saffron milk and dot with Promex Butter or more ghee.
    • Cover and steam on low heat for 20 minutes (or bake 160°C for 25 minutes).

Categories
Baking

Pizza

RECOMMENDED CHOICE
Promex ShreddedPizza Topping Cheese 2kg
Promex Salted Butter 250g Tilt_1
Promex Shredded Pizza Topping Cheese 2kg
Promex ShreddedMozzarella Cheese Australia 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Shredded
Mozzarella Cheese Australia 2kg
Promex ShreddedCheddar Cheese New Zealand 2kg
Promex Cook & Bake 250g Tilt_1
Promex Shredded Cheddar Cheese New Zealand 2kg
Promex Unsalted Butter
Promex Cook & Bake 250g Tilt_1
Promex Unsalted Butter
Promex Full Cream Powder 1kg
Promex Full Cream Milk Powder
Promex Full Cream Milk Powder 1kg
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Ingredients

FOR THE DOUGH:
2¼ tsp instant yeast
1 tsp sugar
¾ cup warm Promex Full Cream Milk Powder
2½ cups all-purpose flour
2 tbsp melted Promex Unsalted Butter
½ tsp salt
FOR THE PIZZA SAUCE:
1 cup canned tomato puree or crushed tomatoes
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1–2 cloves garlic, minced
Salt and pepper to taste
(Tip: Add a pinch of Promex Chocomex powder for a hint of richness)
FOR THE TOPPINGS:
1–1½ cups Promex Shredded Pizza Topping
½ cup Promex Shredded Mozzarella Cheese
½ cup Promex Shredded Cheddar Cheese
Toppings: sliced mushrooms, bell peppers, olives, onions, tomatoes, etc.

Directions

  1. Make the Dough
    • In a bowl, mix warm Promex milk, sugar, and yeast. Let sit 5–10 mins until foamy.
    • Add flour, salt, and butter or oil. Mix and knead into a smooth dough (about 5–7 mins).
    • Cover and let it rise for 1 hour in a warm spot.
  2. Prepare the Sauce & Toppings
    • Sauté garlic in oil, add tomatoes, herbs, salt, and pepper.
    • Simmer for 10 minutes until slightly thickened. Set aside.
    • Prep your toppings.
  3. Assemble & Bake Pizza (~15–20 mins)
    • Preheat oven to 220°C.
    • Divide dough into two. Roll each out on a floured surface.
    • Spread sauce, sprinkle Promex Shredded Pizza Topping, then layer with Mozzarella and Cheddar.
    • Add veggies or other toppings of choice.
    • Bake for 12–15 mins or until crust is golden and cheese melts and bubbles.
Categories
Cooking recipes

Almond Butter Barfi

RECOMMENDED CHOICE
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g

Ingredients

base:
Promex Unsalted Butter, melted40g
Digestive biscuit, crushed100g
Mixture A:
Promex Unsalted Butter, melted20g
Full cream milk powder60g
Milk2 tbsp
Mixture B
Full cream milk powder120g
Milk180g
Sugar100g
Promex Unsalted Butter30g        
Almond, crushed25g
Cashew nut, crushed25g
Pistachio, crushed25g
Cardamom powder¼ tsp

Directions

  1. For the base, mix the ingredients together then pressed it into a mould. Chill in fridge for 10 minutes.
  2. For the almond butter barfi, mix ingredients in mixture A and set aside for 30 minutes.
  3. For mixture B, dry roast milk powder lightly in a pan for few minutes.
  4. Heat up milk and sugar on low heat until it resembles condensed milk. Then, add roasted milk powder and stir well.
  5. Next, mix mixture A and B together then add in all the nuts and cardamom powder.
  6. Once done, pour mixture onto biscuit base and press it down lightly. Set aside to cool down.
  7. Cut to desired size and garnish with edible flowers and ready to be served.