Yay! Finally! After almost 2 months of water rationing, it feels GREAT to get our lives back to normal again! ^^
It has been so hard to bake or cook during the past 2 months, with only a ONE-day window of opportunity of water supply, in between 3 days of no-water. Lucky (or unluckily, depending on how you see it) for us, our apartment tank water lasted almost 2 days. So we had no water only for a day. Of course, I've heard of some apartments' tank water lasting throughout the water-blackout, oh, lucky them! If only our apartment residents were more prudent and conscientious, it would have lasted longer I suppose!
You have no idea how much I wished everyone did all their chores, cooking and laundry on that ONE-day, and saved water for only the ALL-IMPORTANT bathing and toilet use for the rest of the "no-water" days. That would have made things so much better! If only everyone thought the same.. am I too extreme? Nawhhhhh... ^^
Longan milk jelly (adapted from mybaking)
~ makes a lot! ^^
3 tsp agar-agar powder
2 litres of water (1 can of longan syrup and top up with water)
10 pandan leaves (optional ~ I didn't ^^)
1 can of evaporated milk (400g)
1-2 cans of longan
1. Bring agar-agar powder, sugar and longan syrup+water to a boil.
2. Once boiled, add evaporated milk and again bring it to a boil. Remove from heat and leave to cool for about 8-10 minutes.
3. Strain/sieve mixture before use. Place a piece of longan into each mould and fill with mixture.
4. Chill thoroughly or at least 3-4 hours before serving. Serve immediately.
Happy days ahead! ^^ ^^ ^^ ~~~~~~
I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House