KIS Cookbook

Halal

Kleicha
(Iraqi Date Cookies)

Iraq

Dough: Filling:
500g flour 200g black dates, seedless
250g butter, melted 1 tbsp oil
1/2 tsp salt Walnut pieces
1 tsp sugar
1 tsp baking powder
1 tbsp roasted sesame
1/4 tsp cardamom
3/4-1 cup warm milk

To Prepare your Kleicha:
1.Preheat the oven to 200°C.
2.Mix all the dry ingredients together. Add in melted butter, mix
until there are no lumps, then add milk until the dough is soft.
3.Put the dates in a microwave for a few seconds to soften up,
and then smash them with a potato smasher. Add a little bit of
oil or butter to soften and enrich the date filling.
4.Roll the fillings into balls (around 1.5cm wide), and cover each
date ball with a piece of dough.
5.Bake for 20 minutes.

Served with tea or coffee as a snack.

Parent: Janan Hadi, Student: Amar Falah Y13

Dessert 151

Flower Rice Pancake

1/2 cup sweet rice flour (glutinous rice flour)
Pinch of kosher salt
1/4 cup hot boiling water
3 tbsp sugar
3 tbsp water
2 tsp vegetable oil
edible flowers

To Prepare your Syrup:
1.Put sugar and water in a small saucepan.
2.Cook over very low heat and simmer for 5 minutes. Do not stir
with a spoon, just make sure it gets well combined in the pot
by swirling the pot every now and then.

To Prepare your Rice Pancakes:
1.Combine sweet rice flour and salt in a bowl. Add hot water
and mix well with a wooden spoon until dough has cooled
enough to knead by hand.
2.Knead the dough until it's smooth, then divide it into 5 equal-
sized pieces.
3.Roll each piece into a ball. Keep them covered with a piece of
plastic wrap so they don't dry out.
4.Press each rice cake into a disc about 2 1/2 inches (6-7 cm) in
diameter.

152 Dessert

Flower Rice Pancake Halal

Korea

Pan-Fry:
1.Heat up a non-stick pan over medium/ high heat. Add
vegetable oil, swirling the pan to coat the surface.
2.Once oil is heated, turn the heat down very low. The key to
beautiful flower rice pancake "hwajeon" is to keep them white
by pan-frying over a low heat.
3.Put the rice cakes on the pan and cook them for a few
minutes. When the bottoms are slightly crispy, turn them over
and flatten them out with a spatula.
4.Cook a few more minutes. Place edible flowers on the top of
each rice pancake, then flip them over and press them down
for 1-2 seconds so that the flower gets slightly cooked and
sticks to the cake.
5.Cook each one and put them on a serving plate.

Parent: Lee YooJin, Student: Nathan Han 4K

Dessert 153

Halal

Bintanok Dalai

Malaysia (Steamed Grated Corn)

This is a Malaysia Sabah’s Rungus Ethnic Dessert.

10 corns, starchy type Equipment:
A pinch of salt Grater
Sugar or brown sugar, optional Baking tray
Tray
Steamer

To prepare your Bintanok Dalai:
1.Remove husks and silk from corn.
2.Keep a few ‘inner’ husks to wrap the grated corn later.
3.Grate the corn on a tray.
4.Add a pinch of salt and mix well.
5.Optional: if a sweeter taste is wanted, add sugar to your
preference.
6.Put a spoonful of grated corn on the husk and wrap.
7.Arrange nicely on a baking tray.
8.Steam for 30-45 minutes.

Alternative:
1.Repeat steps 1-5.
2.Spread the grated corn evenly in the baking tray.
3.Steam for 45-60 mins (depending on thickness and size of tray
used).

Parent: Jasmine, Students: Qawiemah 12K and Amantha 6K

154 Dessert

Halal

Easy Coconut Jelly Malaysia

Yields: 20 ramekins, Prep: 10 minutes, Cook: 20 minutes

1 pkt of "Happy Grass" --> coconut jelly powder
2 young coconut juice
130g caster sugar
Coconut flesh (if any from the young coconut)
Water
5 pcs pandan leaves

To prepare your Coconut Jelly:
1.Add coconut juice to plain water until 3000ml. Bring to boil.
2.Add in caster sugar, coconut jelly powder and pandan leaves
to the solution and cook until sugar has dissolved completely.
3.Turn off the flame and pour into ramekins.
4.Sprinkle the coconut flesh on top before settling it in the
refrigerator for a minimum 4 hours.
5.Serve chilled.

Parents: Jimmy and Kay, Students: Hayley Lam 3S and Hayden Lam F2

Dessert 155

Hinompuka/ Bintanok
Mundok

(Steamed Cassava)

500g grated cassava
300g ripe bananas (type of banana: Pisang Emas)
Banana leaves (cut into 8 - 10 inches square)

To prepare your Hinompuka/ Bintanok Mundok:
1.Steam the banana leaves to soften them. This will avoid the
leaf from breaking when wrapping the bintanok.
2.Mash peeled bananas with a fork.
3.Mix grated cassava with mashed banana in a bowl.
4.Scoop a spoonful of the mixture onto the back side of the
banana leaf.
5.Wrap the leaf by folding 1 side over the mixture, followed by
the opposite side overlapping the first one. Then, fold the
remaining 2 sides down and lay it carefully into your steamer
tray. (The wrap should form a rectangle shape.) An illustration
is on pg. 155.
6.Do step 4 and 5 until all are done.
7.Boil about 3/4 of the water level in your steamer pot.
8.Once it’s boiled, stack your steamer tray on a steamer pot.
9.Steam it for about 30 - 40 minutes or until it is cooked.

156 Dessert

Halal

Hinompuka/ Bintanok
Mundok

Malaysia

Notes:
1.Best to serve when it is cold.
2.You can increase or reduce the total of bananas according to your
preference. The more the banana the sweeter it is.

Parent: Ailin, Students: Abraham Chua 6K, Sophia Chua 3K and Victor Chua F1

Dessert 157

Non-Halal

Malaysia Lihing Fruitcake
Yields: 2kg cake

250g butter, softened 250 ml Lihing (rice wine)
250g brown sugar 4 eggs
250g flour 1/2 tsp salt
250g sultanas 1/2 tsp baking soda
250g raisins 1/2 tsp baking powder
250g mixed peels Generous amount of nutmeg, cinnamon
250g cherries and mixed spice

To prepare your Fruitcake:
1.Soak sultanas and raisins with rice wine, keep overnight.
2.Preheat the oven to 150°C.
3.Sift flour, salt, spices, baking powder and baking soda.
4.Add soaked fruits, mix peels and cherries to flour mix. Mix well
till fully coated.
5.In a separate bowl, cream butter and brown sugar.
6.Gradually add eggs into the creamed mixture. Mix well.
7.Add flour and mixed fruits gradually into butter-sugar-egg
mixture. Mix gently.
8.Pour into a baking dish, bake for three hours.

Parent: Jenifer Lasimbang, Student: Janessa S. Mansul 4K

158 Dessert

Halal

Pandan Chiffon Cake Malaysia

By Hayley and Hayden

Yields: 8" cake, Prep: 25 minutes, Cook: 60 minutes

Egg Yolk Mixture: Egg Whites Mixture:

5 egg yolks 7 egg whites

20g caster sugar 80g caster sugar

100g self-raising flour 1 tbsp lemon juice

50g superfine flour Pandon Juice:

90g coconut milk 10 pandan leaved

2 tbsp pandan juice 2 tbsp water

60g extra virgin coconut oil

To prepare your Pandan Juice:
1.Cut pandan leaves into about 2cm, put in a food processor and add
in water. Process to smaller pieces and squeeze out the juice.

To prepare your Pandan Chiffon Cake:
1.Preheat the oven to 160°C.
2.Whisk egg yolks and sugar. Add coconut milk, pandan juice and
coconut oil. Combine well.
3.Sift in self-raising and superfine flour to egg yolks mixture. Mix well
and set aside.
4.Use a large clean bowl, beat in egg whites and lemon juice with an
electric mixer. Add in sugar in three batches until stiff peaks form.
5.Spoon out 1/3 of the beaten egg whites and fold into the egg yolks
mixture. Lightly fold in the rest of the beaten egg whites with a
spatula, until just combined.
6.Pour into a 8” chiffon cake mould and bake in a preheated oven for
60 minutes.

Once done, test the cake with a cake tester and flip over the chiffon
mould immediately. Allow it to cool completely before removing the cake
from the mould.

Parents: Jimmy and Kay, Students: Hayley Lam 3S and Hayden Lam F2

Dessert 159

Halal

Malaysia Pandan Chiffon Cake
By Jansie
Egg Yolk Mixture: Yields: 7- 8" cake
5 egg yolks
30g brown sugar Egg Whites Mixture:
1g salt 6 egg whites
60ml pandan juice 45g castor sugar
40ml coconut oil
80g cake flour Pandon Juice:
Blend 5-6 pandan
leaves with water
to extract juice.

To prepare your Pandan Chiffon Cake:
1.Preheat the oven to 170°C.
2.Whisk the egg yolk together with brown sugar and salt until slightly
pale in colour.
3.Slowly add coconut oil and pandan juice while whisking.
4.Sift in cake flour in 2-3 batches into the egg yolk mixture. Mix well
with a spatula. Set aside.
5.In a large clean bowl, beat the egg whites with an electric mixer until
bubbles form. Add 1/2 of the castor sugar and continue to beat for
1-2 minutes, add in the remaining 1/2 of the sugar, beat until soft
peaks form.
6.Gently fold 1/3 of the beaten egg whites into the egg yolk mixture
from step 4. Continue to fold in the rest of the beaten egg whites
with a spatula, until just combined.
7.Pour the batter into a 7" or 8" chiffon cake tin, and bake in a
preheated oven for about 40 minutes.
8.Remove cake from the oven and invert the pan immediately. Cool
completely.

Parent: Shan, Student: Jansie Foo Kai Ching 6S

160 Dessert

Halal

Pinompo

Malaysia

Pinompo is a delicious traditional snack in Sabah which
is very easy to make. It's incredibly hard to mess up.

60g Sago
30g fresh coconut, grated
A pinch of salt
3 tbsp brown or white sugar

To prepare your Pinompo:
1.Heat a nonstick saucepan to medium heat.
2.Stir in the coconut and fry until lightly browned.
3.Add the Sago and start stirring the ingredients together then
set the stove to a low temperature.
4.Add a pinch of salt and a tablespoon sugar and mix into the
contents within the pan.
5.Shuffle the mixed ingredients with a spatula.
6.Smush the ingredients together to form a pancake.
7.When the underside side is golden brown flip it over and cook
for a minute.
8.Serve it while warm as a nice desert

Parent: Victoria, Student: Maxine Moore 8S

Dessert 161

Dutch Apple Pie

Kriumelavlaai

Dough: Filling:
250g all-purpose flour 750g apples, peeled and cut in small
50ml whole milk cubes
1 egg 100g sugar
25g sugar 10g butter
75g salted butter, warm and soft 1 tsp ground cinnamon
8g dry yeast 1 tsp cornstarch

Crumbs:

250g flour

130g sugar

130g butter

To prepare you Dutch Apple Pie:
1.Preheat the oven to 180°C.
2.Quickly mix all dough ingredients. Form a ball and let rest in the
refrigerator for 40 minutes under cling film.
3.In a separate bowl combine crumbs ingredients and rub with your
hands until the dough has formed crumbles.
4.Prepare the filling. Set a medium saucepan over medium heat and
melt the butter. Add in the apple cubes and cook for about 10
minutes until they begin to soften.
5.Add the sugar, cinnamon and cornstarch to the apples, and
continue to cook for another 5 minutes, stirring occasionally.
6.Roll out the dough. Transfer the dough to the form, cut off excess
dough, poke holes in the bottom with a fork.
7.Pour the apple filling into the pie and spread evenly.
8.Cover the pie with crumbs.
9.Bake 20-25 minutes until golden brown. Let it cool for 30 minutes.

162 Dessert

Dutch Apple Pie Halal

Netherlands

Parent: Anastasia, Students: Daniel 12, Charlotte 4S, Fabian 2K and John-Michael 1K

Dessert 163

6,4,2 Shortbread

164 Dessert

Halal

6,4,2 Shortbread Scotland

Traditional Scottish recipe that every secondary

student learns in their first year of cookery lessons.

6oz (175g) plain flour
4oz (125g) butter softened
2oz (50g) sugar

To prepare your Shortbread:
1.Preheat oven to 150°C/ Gas 2.
2.Put the sugar and butter on a baking board and knead together,
with one hand.
3.Sift the flour into a corner of the board and start working it into
the butter/ sugar mix gradually with one hand, until the dough is
soft and pliable and not too firm. Add more flour if you think the
dough can take it without breaking up.
4.Roll out into a round or cut into fingers or fancy shapes. It can
also be rolled into a cylinder shape and put in the refrigerator
before cutting into round biscuits.
5.Prick all over with a fork to let the steam escape.
6.Bake slowly until it is a light golden colour.

Dessert Teacher: Mrs. Davis

165

Arroz con Leche

(Rice Pudding)
The citrus taste from the orange and lemon zest makes
this version of the Rice Pudding distinctively Spanish.
You can enjoy it warm or cool from the refrigerator.

166 Dessert

Halal

Arroz con Leche Spain

(Rice Pudding)

1.5 L whole milk
200g uncooked short grain white rice
The peel of one lemon (only the yellow part and in big pieces)
The peel of half orange (only the orange part and in big pieces)
1 cinnamon stick
A pinch of salt
200g sugar
70g butter
Cinnamon powder to sprinkle

To prepare your Arroz con Leche:
1.Wash the rice.
2.In a big heavy-bottomed saucepan put the milk, rice, lemon
and orange peel, cinnamon stick and salt. Cook it over high
heat until it boils. Reduce heat to low and simmer for about 30
to 40 minutes. Stir frequently to prevent the rice from sticking
to the bottom of the pan.
3.Add the sugar and the butter. Continue cooking for another 10
minutes. Remove from heat.
4.Remove the orange and lemon peels and the cinnamon stick.
Serve in a big bowl or in individual portions. Sprinkle it with
cinnamon powder.
5.If you like it cool, you can keep it in the refrigerator for a few
days.

Parent: Eva, Student: Diego Vizamora Toro 9S

Dessert 167

168 Artwork by:
Maira 2K and Misha F2

Dessert

Halal

Churros Spain

Note: Use a Churrera or a cookie press to make these.
The dough will be thick and dense.

250g flour
250ml water
1 tsp salt
Sunflower oil

To prepare your Churros:
1.Heat water and salt. When it boils, remove it and add the flour
at once. Mix very well and remove mixture onto your
countertop.
2.Knead dough. Once well blended, place dough into the churrera
or cookie press.
3.Press the dough onto baking paper and make elongated
churros. Bend them or leave straight.
4.In sunflower oil (never olive oil), fry the churros at medium high
heat. Remove when crispy and gold.
5.Drain them on absorbent paper and eat warm.

Serve with sugar on top.

Parent: Mimi Sa, Students: Maira 2K and Misha F2

Dessert 169

Almond Tarts

Our great grandmother Ida made these during WW2
when there was a shortage of food and food was
rationed. As a substitute for almond tarts she made
semolina tarts. The reason behind why she needed to
use semolina instead of the original ingredient is
because almonds were not available at the time. Ida
made the tarts for our nana when she was a child. Our
nana now makes them for us to enjoy too.

170 Dessert

Halal

Almond Tarts United Kingdom

4oz granulated sugar
2oz semolina
1 tsp almond essence
1 egg
Shortcrust pastry
Strawberry/ raspberry jam

To prepare your Almond Tarts:
1.Preheat the oven at 200°C.
2.Roll out pastry as thin as possible.
3.Take a pastry cutter suitable for the size pan you are using and
cut discs to fit.
4.Butter the cupcake pan very well so the pastry does not stick
when baking. Place the tart discs into the cupcake pan and
gently push down then take a fork and prick holes in the bottom
of each pastry disc.
5.Place a teaspoon of strawberry jam in each pastry case.
6.Mix semolina and sugar together in a bowl, add almond
essence and one egg.
7.Beat together with a fork.
8.Place half a tablespoon of mixture on top of the jam.
9.Place the tray in the pre-heated oven, after 5 minutes turn the
temperature down to 180°C for another 3 mins or until slightly
brown on the edges.

Parent: Liz, Students: Hope 8S, Calen 6K and Hannah F1

Dessert 171

Artwork by:
Shreedevi 6K
Size: 25.5cm x 38.5 cm
Medium: paint on painting board

Halal

Apple Crisp United States

Serves: 4 person, Cook: 25-40 minutes

4 cups skinned, cored and sliced apples (jonathan, macintosh, spy)

Topping:
3/4 cup quick oat
3/4 cup dark brown sugar
1/2 cup flour
1/2 cup butter

To prepare your Apple Crisp:
1.Preheat the oven to 180°C, grease 9 x 9" deep pan.
2.Place sliced apples in the bottom of the prepared pan.
3.Mix topping ingredients until crumbly, add to the top of the
apples.
4.Bake for 25 - 40 minutes or until golden brown.

Best served with vanilla ice cream fresh from the oven.

Note: Can easily double recipe and bake in a 9 x 13" pan.

Dessert Parent: Gwenyth, Student: Emily F2

173

Food can be a vehicle for social
change. It brings people

together in a way that very few
other activites can.

-Amin Steel

Halal

Banana Chocolate United States

Chip Bars

Yields: 32 bars, Cook: 25 minutes

2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup shortening
2/3 cup sugar
2/3 cup firmly packed light brown sugar
1 tsp vanilla
1 egg
1 cup mashed banana
6oz chocolate chips

To prepare your Banana Chocolate Chip Bars:
1.Preheat the oven to 180°C, grease and flour a 10 1/2 x 15 1/2 jelly
roll pan.
2.Spoon flour into a measuring cup, do not scoop to retain air in
flour.
3.Stir flour, baking powder and salt, in a small bowl.
4.In a separate large bowl, cream together: shortening and sugars
until light and fluffy.
5.Beat in vanilla and egg.
6.Blend in bananas, then flour mixture.
7.Stir in chocolate chips.
8.Spread evenly in the prepared pan.
9.Bake for 20-25 minutes.
10.Cool in pan for 15 minutes.

Dessert Parent: Gwenyth, Student: Emily F2

175

Dulce de Lechosa

You can find variations of this delicious dessert in many
countries around the Caribbean, but it is a must in
Venezuela. Especially during the Christmas and New
Year period, people prepare it to please their visitors or
to end festive dinners. Nowadays, some will cook it all
year around and also can be bought packed in jars at
supermarkets.
Venezuelans around the world find it very difficult to
replicate this recipe as green papaya is not available in
many places, but in Malaysia it is so easy to find it!

176 Dessert

Halal

Dulce de Lechosa Venezuela

2 kg green, unripe papaya
3 tbsp baking soda
3 or 4 cinnamon sticks
1 kg raw cane sugar (brown sugar/ gula merah)
1 tsp cloves
The peel of half an orange

To prepare your Dulce de Lechosa:
1.Peel, remove the seeds and cut the papaya into strips of 1 1/2
inch (3.5 cm) long.
2.Place the strips in a pot with enough water to cover and add
the baking soda. Let it soak for 15-20 minutes.
3.Drain the water and rinse the papaya very well. (The baking
soda allows the papaya to stay together during the cooking
process, but you definitely don't want to taste it!)
4.Place papaya and sugar in a medium-high heated saucepan.
Gently mix with a spatula. Add cinnamon sticks, cloves and
orange peel. The papaya will create its own juices and
incorporate the ingredients. You can add 1/2 cup of water if
needed. Boil covered at high heat for 15 minutes, then
uncover and lower the heat to moderate. Let it boil for 1 hour
or until the papaya is transparent and the syrup is thick.
5.Allow cooling and store covered in the refrigerator or save in
sterilized jars. Serve cold.

Parent: Eva, Student: Diego Vizamora Toro 9S

Dessert 177