Welcome to my little purple corner. Be different. Be original. Be purple. A cozy corner where everyday moments become lasting memories. Discover eBooks, home cooking, travel journals, everyday reflections, and Purple Affirmations that inspire warmth, courage, and emotional wellness.
📚 eBooks
🍳 Home Cooking
✈️ Travel Journals
📝 Everyday Reflections
💜 Purple Affirmations
欢迎来到我的紫色小天地。
这里分享：
📚 电子书
🍳 家常料理
✈️ 旅行日记
📝 生活点滴
💜 紫言紫语
愿每一个平凡的日子，都能留下一点温暖、一点勇气，以及一抹属于紫色的宁静。
让我们一起，把平凡的日子，活成高「紫」量的人生。
{1st Layer} Coconut milk x 100ml, water x 250ml, gula melaka x 35g, agar powder x 1 ½ tsp, jelly powder x ½ tsp.
{Directions}
1. Mix coconut milk, water, agar powder and jelly powder well before putting in cooking pot, follow by add in gula melaka, cook under medium heat until fully dissolved continue to stirring while waiting it boiling.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep frozen for 5 mins (please cook 2nd layer while waiting), lightly scratch the surface once done quick freeze.
{2nd Layer} Water x 200ml, gula melaka x 20g, agar powder x ½ tsp, jelly powder x ½ tsp, basil seeds x 1 tbsp (soaked in hot water 5 mins).
{Directions}
1. Mix water, agar powder and jelly powder well before putting in cooking pot, add in gula melaka, cook under medium heat a while only add in basil seeds to cook until gula melaka fully dissolved, continue stirring.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the mold, and keep refrigerated for at laest 3 hours or overnight.
***If wish to know the exact mililiter of waters, please fill the mold with water and pour into measurement cup to know the total ml that needed.
{Purple Color Ingredients} Purple sweet potato water x 25g (water x 25g + ½ purple sweet potato powder), flour x 50g, instant yeast x 0.5g, brown sugar x 3g, corn oil (or other vegetable’s oil) x 1 tsp.
{Green Color Ingredients} Pandan water x 25g (water x 25g + ½ purple sweet potato powder), flour x 50g, instant yeast x 0.5g, sugar x 3g, corn oil (or other vegetable’s oil) x 1 tsp.
{Directions}
1. Mix all both ingredients well in 2 different mixing bowl until it form a smooth round dough (about 15 mins each portion).
2. Both doughs cover with wet cloth and let it be prove until double it’s size. (take about 40-50mins.)
3. Stretching and flattening both doughs (if possible knead for additional 5 mins 1st), cut into desired shape using cookies cutters, place the shaped doughs onto the steamer that layer with greaseproof paper, rest for 10-15 mins.
4. Then, steam for about 12-15 mins.
***Sugar according to personal preference, love sweeter, please add till 10 g. Different brands flour have different water absorption level, dough too dry: add slightly more water; dough too wet: add slightly more flour.
{材料} 鸡蛋2粒（加 ½ 茶匙酱油，胡椒粉和芝麻油打散备用），豇豆丁，萝卜丝，九层塔适量（切小块状），蒜葱碎适量。
{调味料}酱油 ½ 茶匙.
{做法}
1. 起油锅爆香蒜葱碎后，调入酱油 ，加入豇豆丁拌炒一下。
2. 接着加入九层塔和萝卜丝继续拌炒。
3. 然后，加入鸡蛋液翻炒至熟即可。
Fried Long Bean Eggs with Basil
{Ingredients} Eggs x 2 (beaten with ½ tsp soy sauce, pepper and sesame oil), diced long bean, shredded carrots, some basil, some chopped garlic and shallots.
{Seasonings} Soy sauce x ½ tsp
{Directions}
1. Saute chopped garlic and shallots till fragrant, season in soy sauce, add in diced long bean to stir-fry a while.
2. Follow by add in basil and carrots to continue stir-frying.
3. Then, pour in egg mixture to stir-fry till fully cooked and serve hot.
{材料} 鸡蛋2粒（加 ½ 茶匙酱油，胡椒粉和芝麻油打散备用），豇豆丁，萝卜丝，肉丝（用一点酱油和胡椒粉腌5分钟），蒜葱碎适量。
{调味料}酱油 ½ 茶匙，高汤5汤匙。
{做法}
1. 先把鸡蛋炒熟备用。
2. 起油锅爆香蒜葱碎后，加入豇豆丁拌炒一下，接着加入萝卜丝继续拌炒。
3. 然后，加入腌好的肉丝炒至变色后加入酱油和高汤拌炒至汤煮沸，加入鸡蛋翻炒至汤汁再次煮沸即可。
Fried Long Bean Eggs with Meat
{Ingredients} Eggs x 2 (beaten with ½ tsp soy sauce, pepper and sesame oil), diced long bean, shredded carrots, meat slices (marinate with some soy sauce and pepper for 5 mins), some chopped garlic and shallots.
{Seasonings} Soy sauce x ½ tsp, broth x 5 tbsp.
{Directions}
1. Fry the egg mixture till cooked and set aside.
2. Saute chopped garlic and shallots till fragrant, add in diced long bean to stir-fry a while, follow by add in carrots to continue stir-frying.
3. Then, add in marinated meat to stir-fry till change color, season in soy sauce and broth and bring to boil, add in cooked eggs and bring to boil again, serve hot.
{1st Layer} Water x 300ml, gula melaka x 50g, agar powder x 1 ½ tsp, jelly powder x 1 tsp.
{Directions}
1. Add gula melaka in water, mix agar powder and jelly powder well before putting in cooking pot, cook under medium heat until fully dissolved, continue to stirring while waiting it boiling.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep frozen for 5 mins (please cook 2nd layer while waiting), lightly scratch the surface once done quick freeze.
{2nd Layer} Coconut x 100ml, water x 250ml, gula melaka x 25g, agar powder x 1 ½ tsp, jelly powder x ½ tsp , ready to eat red bean x 2 tbsp.
{Directions}
1. Mix coconut milk, water, agar powder and jelly powder well before putting in cooking pot, follow by add in gula melaka, cook under medium heat until fully dissolved, continue stirring.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat.
3. Put the red bean on top of 1st layer, then pour the cooked mixture slowly into the cake mold, and keep frozen for 5 mins (please cook 3rd layer while waiting), lightly scratch the surface once done quick freeze.
{3rd Layer} Water x 400ml, icing sugar x 40g, agar powder x 2 tsp, jelly powder x 1 tsp, butter cake flakes x 6 tbsp.
{Directions}
1. Mix water, icing sugar, agar powder and jelly powder well before putting in cooking pot, cook under medium heat until boil.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat.
3. Divide the cake flakes into 3 portions and put on top of 2nd layer, then pour the cooked mixture slowly each times into the cake mold, and keep frozen for 8 mins (please cook 4th layer while waiting), lightly scratch the surface once done quick freeze.
{4th Layer} Water x150ml, gula melaka x 15g, agar powder x ½ tsp, jelly powder x ½ tsp.
{Directions}
1. Add gula melaka in water, mix agar powder and jelly powder well before putting in cooking pot, cook under medium heat until fully dissolved, continue to stirring while waiting it boiling.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the cake mold, and keep refrigerated overnight.
***If wish to know the exact millilitre of waters, please fill the mold with water and pour into measurement cup to know the total ml that needed.
***Add 1tsp of corn starch in powder’s mixture can help to reduce too moisture problem.
{Basil Seeds} Soak in hot water for 10 min, drain well and set aside.
{Orange Color} Carrot’s juice x 300ml (carrot x 1 pcs; diced, add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp.
{Yellow Color} Corn’s juice x 300ml (Sweet Corn x 1 can; add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp.
{Red Color} Dragon fruit’s juice x 300ml (dragon fruit x ½ pcs; diced, add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp.
{Green Color} Kiwi’s juice x 300ml (Kiwi x 1 pcs; diced, add in 100ml of water to blend it and add on water to make it 300ml), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp.
{Purple Color} Purple sweet potato’s water x 300ml (purple sweet potato powder x ½ tsp, mix well with 300ml of water), icing sugar x 30g, agar powder x 1 tsp, instant jelly powder x 1 tsp.
{Brown Color} Brown sugar’s water x 300ml (brown sugar x 30g, mix well with 300ml of water), agar powder x 1 tsp, instant jelly powder x 1 tsp.
{Light Orange Color} Orange’s juice x 150ml (orange x 1pcs, diced, add in 100ml of water to blend it and add on water to make it 150ml), icing sugar x 15g, agar powder x ½ tsp, instant jelly powder x ½ tsp.
{Directions}
1. Mix icing sugar, agar powder and jelly powder well, carrot’s juice/corn’s juice/dragon fruit’s juice/kiwi’s juice/purple sweet potato water/brown sugar water/ orange juice (pass through the strainer/filter) pour into cooking pot, follow by add in the powders’s mixture, cook under medium heat for a while, follow by add in ½ - 1tbsp of basil seeds, continue stirring.
2. Bring to boil, then soak in cold water (if use tap water as cold water, pls change at least 3 times) to reduce heat, pour the cooked mixture into the mold, fully fill the mold and close tightly, use heavy bowl to press it for better shapes, let it cool down and keep frozen for 15mins, remove from mold and continue to keep refrigerated for at least 3 hours before enjoy it. Serve chilled to enjoy QQ feels.
***Only 1 balls’ mold in the house, use keep frozen 15 mins to speed up the shaping process as wish to keep reuse the same mold to do others ball color.
***If wish to know the exact mililiter of waters, please fill the molds with water and pour into measurement cup to know the total ml that needed. If got extra agar/jelly’s mixture, pour into others molds.
{Ingredients} Boiled eggs x 6, chicken x ½ (washed, cut intopieces), black fungus (washed and soaked till tender), dried day lily (soaked till tender), black bean x 50g, some goji beries (additional top up 5-10g), meat balls (personal preference, optional).
{Seasonings} Water x 1500-1800ml, soy sauce x 1 tsp, oyster sauce x 1 tsp. (Optional)
{Directions}
1. Put all the ingredients into the pressure cooker and add in right amount of water and seasonings.
2. Then, press “soup” button on pressure cooker to cook it, serve hot.
{Ingredients} Glutinous rice flour x 150g, corn flour x 30g, pandan powder x 1 ½ tbsp, corn oil x 10g (use pork lard if got), brown sugar x 30g, warm water x 230-250g, a pinch of salt.
{Peanuts Filling} Peanuts x 50g, brown sugar x 10g, peanuts jam x tbsp.
{Coatings} Corn starch x 2 tbsp, (Dry pan, fry for 10 mins to turn it into cooked powder.)
{Directions}
1. Mix all the peanuts filing ingredients well, turn it to ball shapes and keep it in refrigerator.
2. Mix the sifted glutinous rice flour and corn flour first, follow by add in brown sugar and pandan powder, then slowly add in warm water to form a batter.
3. Pour the batter into a steamed bowl that already add in 10g of corn oil, mix them well, to steam for 20-25 mins. (or when the batter is completely cooked)
4. Stir with chopstick for about 1 min when done steamed, pour a little oil in a pieces of plastic wrap or Ziploc plastic bag, drop the cooked paste inside the bag and knead well for about 1 min. (Take out the peanut filling balls from refrigerator now)
5. Remove it out from the plastic wrap / bag, roll it into long strip and cut it into square bite size, put in the peanuts filling’s ball in center, close it up and coat it evenly with cooked corn starch powder, serve and enjoys! (Please use disposable plastic gloves or utilise the plastic wrap/bag to close the peanuts filling ball as it will be very sticky.)
Tofu Carrots Steamed Egg {Ingredients} Eggs x 2, minced meat (marinate with some soy sauce and pepper), chopped carrots, tofu x ½ box (cut into square shape), some broth or water (egg mixture VS water = 1 VS 1.5)
{Seasonings} Soy sauce x 1 tsp, sesame oil x ½ tsp, some pepper.
{Directions}
1. Mix all the ingredients and seasonings well, steam for 15 mins.
***To have smooth steam egg, lightly beating the eggs mixture and filter it to remove the lump and bubbles ya. Sorry that I'm skipping that step.
{Ball Filling Ingredients} Icing sugar x 20g, agar powder x ½ tsp, instant jelly powder x ½ tsp, purple sweet potato powder x ½ tsp, water 200 ml.
{Transparent Basil Seeds Filling Ingredients} Icing sugar x 20g, agar powder x ½ tsp, instant jelly powder x ½ tsp, water 250 ml.
{Skin Ingredients} Icing sugar x 50g, agar powder x 2 tsp, instant jelly powder x 1 ½ tsp, water 450 ml, pandan powder ½ tsp, purple sweet potato powder x ½ tsp.
{Directions}
1. Soak others fillings ingredient – basil seeds or osmanthus flowers in hot water for 5-10 min, set aside.
2. Ball fillings: Mix icing sugar, agar powder and jelly powder well, purple sweet potato powder mix with water and pour into cooking pot, follow by add in the powders’s mixture, bring to boil follow by soak in cold water to reduce heat, pour the cooked mixture into the mold, fully fill the mold and close tightly, keep refrigerated for at least 3 hours, remove from mold and set aside.
3. Transparent filling: Mix icing sugar, agar powder and jelly powder well, pour water into cooking pot, follow by add in the powders’s mixture, bring to boil follow by soak in cold water to reduce heat, pour the right amount of cooked mixture into the mold, add in balls filling/basil seeds/osmanthus flower, fully fill the mold, keep refrigerated for at least 3 hours, remove from mold and set aside.
4. Skin: Mix icing sugar, agar powder and jelly powder well, pour water into cooking pot, follow by add in the powders’s mixture, divide to 2 portions (1=250ml, add with pandan powder; 1=200ml, add with purple sweet potato powder), bring both portions to boil follow by soak in cold water to reduce heat, pour the right amount of cooked mixture into the mold,add in direction’s 3 fillings, fully fill the mold and wait slightly cool down, keep refrigerated for at least 3 hours.
5. Keep refrigerated for 3-5 hours and serve chilled.
***If wish to know the exact mililiter of waters, please fill the molds with water and pour into measurement cup to know the total ml that needed.
