1 1/4 cups all-purpose flour
1 3/4 cups sugar
1/4 cup baking cocoa
1 tablespoon instant espresso coffee, (dry)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons butter, melted or canola or soybean oil
1 teaspoon vanilla
1 teaspoon instant espresso coffee, (dry)
1 1/2cups very warm fat-free (skim) milk, (120º to 130º)

Directions:

Heat oven to 350º. Mix flour, ¾ cup of the sugar, 2 tablespoons of the cocoa, 1 tablespoon espresso coffee, the baking powder and salt in medium bowl. Stir in ½ cup milk, butter and vanilla until well blended. Spread in ungreased square pan, 9x9x2 inches.

Mix remaining 1 cup sugar, remaining 2 tablespoons cocoa and 1 teaspoon espresso coffee in small bowl; sprinkle evenly over cake batter. Pour 1½ cups very warm milk over sugar mixture.

Bake 35 to 45 minutes or until center is set and firm to the touch. Place sheet of aluminum foil or cookie sheet on lower oven rack under cake to catch any spills. Spoon warm cake into dessert dishes.

Makes 12 servings Prep: 10 minutes Bake: 45 minutes

Source: Betty Crocker Healthy Heart Cookbook

Per Serving: Calories 205 (Calories from Fat 20, less than 10% fat); Fat 2g; Saturated Fat 1g (6% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 5mg; Omega-3 0g; Sodium 190mg; Carbohydrate 44g (Dietary Fiber 1g); Protein 3g.

9 oz cake flour
1/3 tsp salt
1 tbsp granulated sugar
1 tbsp baking powder
1 tsp green tea
2 1/2 ounces butter
3/5 cup milk
1 egg, separated into yolk and white

Directions:

1) Sift together the four, baking powder, salt, green tea and sugar.
2) Cut the butter into small pieces. With your finger tips, mix the butter into the flour until it becomes dry and flaky.
3) Combine the milk and egg yolk, and pour the mixture into the flour a little at a time. Mix and knead into a moist dough, but not so moist that it becomes moist.
4) Preheat the oven to 360 F ( 180 C)
5) Place the dough on a floured board and knead slightly until smooth. Roll out to a thickness of 1 inch (2cm) and cut out shapes with a cookie cutter or the rim of a glass.
6) Brush the tops with a little egg white, place on a baking sheet, and bake for 12-15 minutes, until slightly brown.
7) Cut each scone in half and eat with jam and fresh cream.

Source: Madura Tea

Ingredients:

500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :

1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin
5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

Pudding:
100 g rice flour
1/2 teaspoon salt
650 ml coconut milk
2 pandan leaves, shredded

Sauce:
200 g palm sugar, shaved
50 g granulated sugar
250 ml water
1 screwpine leaves

Directions:

Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.

Sauce :
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.

Ingredients:
1 garlic clove, crushed
1 teaspoon salt
1/4 pound fermented soybean cake (tempe), sliced 2″
long and 1/2″ thick
1/4 cup vegetable oil
2 hot red chilies, seeded and sliced
1/4 teaspoon chile paste
1/4 cup chopped ripe tomato

Direcrtions:

Mix together the garlic and salt, rub this all over
the fermented soybean cake. Set it aside for about 15
minutes.
Heat the oil in a wok or skillet, fry the fermented
soybean cake over medium heat for about 3 minutes, or
until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies,
chile paste and tomato to form a paste. Serve the
fried fermented soybean cakes with the paste.
Yields 5 servings.