Today we are going to showcase two Sarawak specialties, made using the Royal Selangor Jelly Moulds. The first is something that has caught on all over Malaysia—the three layer tea (thanks Babe in KL for reminding us to do this!). Yes, this lovely concoction was first created in Kuching, Sarawak. The second is a no-bake cheese cracker cake that I was introduced to by a coworker.
This popsicle has got some serious pucker!
Tamarind-Ancho Chile Popsicle
When Annie was looking for different recipes to try for the Royal Selangor Jellyriffic Challenge, she happened upon this recipe for Tamarind-Ancho Chile Popsicle on Saveur. She said she could actually imagine the sweet-sour-spicy flavors, and it made her mouth water. So she put it down as one of our options. Last night, she tasked me with making it (the instructions seemed easy enough for me to do).
It’s Day 26 of the Royal Selangor Jellyriffic Challenge. The end is in sight! Almost a month’s worth of cone-shaped creations…I think I’m going cone-nuts! But it’s for a good cause: to raise awareness about breast cancer, but in a fun and tasty way by using the Royal Selangor Jelly Moulds as a talking point.
Almost Reese’s Peanut Butter Cup Pie
Try this cool, cardamom and pistachio flavored dessert for Deepavali / Diwali festival dinners.
We recently went out for dinner with some family friends of ours who took us to a popular Indian restaurant in town. The food was quite good, and we stuffed ourselves on naan, various biryani and curries. Even though we were full, our hosts suggested we have some kulfi (Indian ice cream) for dessert. I had never had kulfi before, so I agreed to try it. And I’m glad I did.
The texture was different from Western style ice creams – more substantial and not so airy. Another interesting thing about this kulfi is, it is served as an upright cylinder instead of a round scoop. This is because of the mold that they use to freeze the milk in.
Noticing the resemblance to our Royal Selangor Jelly Mould, Annie suggested that we make some kulfi as one of our entries in the Royal Selangor Jellyriffic Challenge. She found the recipe online, and I was tasked with the production. It almost didn’t get made.