Category: recipes

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.

Categories
Cooking recipes

Chocolate Cheesecake With White Cake Blueberries

RECOMMENDED CHOICE
Promex Cream Cheese 2kg
Promex Cream Cheese 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

base:
Chocolate Biscuits200g
Unsalted Butter (melted)100g
cheesecake filling:
Cream Cheese (softened)250g
White Chocolate (melted)200g
Whipping Cream (whipped to soft peaks)200ml
Powdered Sugar 100g
Vanilla Extract1 tbsp
blueberry sauce
Fresh Blueberries 200g
Sugar50g
Lemon Juice1 tbsp
1 tbsp Cornstarch Mixted with 1 tbsp Water
DECORATION:
Fresh Blueberries
Fresh Raspberries
Fresh Blackberries
Fresh Mint Leaves

Directions

  1. Prepare the Base
    • Crush the chocolate biscuits into fine crumbs and mix them with melted butter until combined.
    • Press the mixture evenly into the bottom of a springform pan (20 cm/8 inches). Chill in the refrigerator for at least 30 minutes.
  2. Make the Cheesecake Filling
    • In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
    • Melt the white chocolate using a double boiler or microwave (in 30-second intervals), then let it cool slightly.
    • Fold the melted white chocolate into the cream cheese mixture.
    • Gently fold the whipped cream and vanilla extract into the mixture until well combined.
    • Pour the filling over the chilled biscuit base and smooth the top. Refrigerate for at least 4-6 hours or overnight until set.
  3. Prepare the Blueberry Sauce
    • In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries start to release their juices (about 5 minutes).
    • Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the sauce thickens.
    • Remove from heat and let it cool to room temperature.
  4. Assemble and Decorate
    • Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
    • Drizzle the cooled blueberry sauce over the top.
    • Decorate with fresh blueberries, raspberries, blackberries, and mint leaves for a vibrant and elegant finish.

Categories
Baking recipes Uncategorized

Kunafah Red Velvet and Lumut Cheese

RECOMMENDED CHOICE
Promex Cream Cheese 2kg
Promex Cream Cheese 2kg
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

Kunafah dough
Mozzarella cheese
Cream cheese
Melted butter
Red velvet:
Red velvet syrup
Chocolate spread of choice
Lumut cheese:
White Chocolate100g
Corn Oil2 tbsp
Matcha Powder1 tbsp
Nestum

Directions

  1. Melt 60g butter and divide into two portions – one for Red Velvet, one for Lumut Cheese.
  2. For Red Velvet:
    • Mix this butter with kunafah dough.
    • Add red velvet flavouring to one butter portion.
  3. For Lumut Cheese:
    • Add matcha powder to kunafah dough, then mix in the second butter portion.
  4. Cut kunafah dough into small pieces.
  5. Fillings
    • Put cream cheese in a piping bag.
    • Shred mozarella cheese.
  6. Assemble kunafah:
    • Press kunafah dough firmly into a tin foil base.
    • Pipe a ring of cream cheese, leaving the centre empty, and fill the centre with mozzarella.
  7. Add a top layer of kunafah dough and press down
  8. Bake:
    • Bake at 200°C for 10 minutes, flip, then bake another 10 minutes.
  9. Glazes:
    • White chocolate glaze: Melt white chocolate, add a bit of oil, matcha powder, and crushed Nestum.
  10. Finishing:
    • For Red Velvet, pour milk chocolate glaze on top and drizzle with white chocolate.
    • For Lumut Cheese, coat with white chocolate glaze and top with matcha crunch.

Categories
Cooking recipes Uncategorized

Quick Tortilla Pinwheels

RECOMMENDED CHOICE
Promex Shredded Cheddar Cheese New Zealand 2kg
Promex Cook & Bake 250g Tilt_1
Promex Shredded Cheddar Cheese New Zealand 2kg

Ingredients

Tortilla Pinwheels :
Sour cream240g
Cream cheese, softened226g
Sliced green onions78.1g
Shredded cheddar cheese50g
Lime juice1tbsp.
Jalapeno pepper, seeded and minced1tbsp.
Flour tortillas (8 inches)8 – 10 
Salsa Sauce :
Fresh tomatoes2 
Red onion, coarsely chopped50g
Cilantro15g
Lime1 
Jalapeno pepper, seeded and coarsely chopped1 unit/piece
Garlic2cloves
Ground cumin1/4tsp
Sea salt to taste
Black pepper to taste

Directions

Tortilla Pinwheels :
  1. Combine the first 6 ingredients in a bowl
  2. Spread mixture on 1 side of each tortilla and roll up tightly
  3. Cover and refrigerate for at least 1 hour
  4. Slice into 1-in. pieces
  5. Serve with salsa sauce
Salsa Sauce :
  1. Place fresh tomatoes, onions, jalapeño peppers, cilantro, garlic, and cumin into a blender, food processor, or tall container (if using stick blender).
  2. Blend or pulse ingredients just until combined and the texture is to your liking. Do not over blend.
  3. Serve immediately or refrigerate in an airtight container up to 5 days
Categories
Baking recipes

Snowball Biscuits (Biskut Suji)

RECOMMENDED CHOICE
Promex Full Cream MIlk Powder 1kg
Promex Salted Butter 250g Tilt_1
Promex UHT
Full Cream Milk 1L
Promex Pure Ghee 800g
Promex Unsalted Butter 250g TIlt_1
Promex Pure Ghee 800g
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Ingredients

Pure ghee200g
Wheat flour281g
Refined sugar / 
icing sugar		60g
Full cream milk powder3tbsp.
Vanilla essence1tsp.
Salt1/4tsp.
Red/green cherries optional

Directions

  1. Sieve the wheat flour.
  2. In a bowl, combine ghee, icing sugar, salt, and vanilla essence. Mix until all the ingredients are well blended.
  3. Gradually add the powdered milk and wheat flour, mixing a little at a time until the dough is soft and smooth.
  4. Grease baking sheet with butter or margarine.
  5. Form the dough into round balls of equal size.
  6. Bake the cookies at 160°C for approximately 20 minutes.
  7. Let the cookies cool for a while. Meanwhile, mix icing sugar and powdered milk together until evenly combined.
  8. Coat the cooled Suji biscuits in the icing sugar and powdered milk mixture until they are evenly covered.
  9. Place the biscuits in paper cups. Your Arab Suji Biscuits are now ready to serve.
Categories
Baking recipes

Batik Cake

RECOMMENDED CHOICE
Promex ChocomexMalted Chocolate Drink 900g
Promex Salted Butter 250g Tilt_1
Promex Chocomex
Malted Chocolate Drink 900g
Promex ChocomexMalted Chocolate Drink 15x30g
Promex Unsalted Butter 250g TIlt_1
Promex Chocomex
Malted Chocolate Drink 15x30g
Promex Salted Butter 250g
Promex Salted Butter 250g Tilt_1
Promex Salted Butter 250g
Promex Unsalted Butter 250g
Promex Unsalted Butter 250g TIlt_1
Promex Unsalted Butter 250g
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Ingredients

 
Condensed Milk397ml
Chocolate Milk Powder155g
Butter151g
Eggs4 
Vanilla Extract1tbsp.
Marie Biscuits300g
For Garnish :
Sliced Almonds optional

Directions

  1. Crush the biscuits into quarters and set them aside.
  2. Prepare a cake pan by lining it with foil or parchment paper and grease well with butter.
  3. In a medium-large pot, gently melt the butter over medium heat.
  4. Stir in the condensed milk and chocolate malt powder until fully combined.
  5. Add the eggs and stir continuously over medium to medium-high heat until the mixture thickens to a hot fudge consistency.
  6. Once thickened, stir in the vanilla extract.
  7. Mix in the crushed biscuits, then pour the mixture into the prepared cake pan, flattening the top.
  8. Optional: Garnish with sliced almonds.
  9. Let the cake cool for an hour, then cover it and refrigerate overnight.