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.
We used our Royal Selangor Jelly Mould to make…
The whole point about the Jellyriffic “Get Your Jelly On” challenge is to come up with 30 days’ worth of creative uses for the jelly mould. Over the past week, we’ve done lots of jellies like Dragonfruit Agar-Agar, “Michael Jackson” Agar-Agar, Sirap Selasih Konnyaku, and White Coffee Konnyaku. All interesting jelly recipes, to be sure. But we’ve not really begun thinking “outside the cone” until now.
Annie’s been wanting to try making doughnuts, even though she’s not much in to deep frying. This challenge seemed like the perfect opportunity for us to try something we’ve never done before (same like the Easy Chicken Terrine recipe we did the other day). She found a doughnut recipe that looked easy and decided to make it this weekend.
Here’s how we did it.