Nestum cereals are no stranger to Malaysians and Singaporeans. Aside from having it for breakfast, you can also make cookies or snacks with it. Even cakes too. Check out the recipes below.
1. Batang Buruk Nestum
Ingredients:
Nestum (Blend as fine as possible)
Milk powder (If you want more milky taste, add more milk powder)
Icing sugar (Optional. If you want it sweet, then add this)
Popiah skin
Whole egg (gently beaten)
Steps:
1. Mix Nestum and milk powder and set aside. If you want it sweet, mix in the icing sugar as well.
2. Roll the popiah skin with a chopstick/straw and stick the end with the beaten egg.
3. Remove the chopstick/straw from the rolled popiah skin.
4. Cut into the shape and size of your choice.
5. Deep fry till golden in colour.
6. Coat with Nestum and milk powder mixture while it’s still warm.
7. Let cool and store in an airtight container.
2. Nestum Cookies
This recipe can make approximately 70 pieces.
Ingredients:
125g salted butter
45g castor sugar
1 egg yolk
1/4 tsp salt
1/2 tsp vanilla essence
160g plain flour
60g cornstarch
2 tbsp coconut milk/evaporated milk
4 tbsp Nestum
Steps:
1. Cream butter with sugar, egg yolk, salt, and vanilla essence until light, fluffy and creamy.
2. Add in coconut milk/evaporated milk and continue creaming until incorporated.
3. Sift in plain flour and cornstarch.
4. Mix till incorporated.
5. Add in Nestum and mix again. The dough shouldn’t be sticky once it’s properly mixed.
6. Shape it the way you like it.
7. Bake in preheated oven at 150 degrees Celsius for 35-40 minutes.
8. Let it cool and store it in an airtight container.
3. Nestum Banana Cake
Ingredients:
1/2 cup cooking oil
1/2 cup sugar
1 tsp vanilla essence
4 small overripe bananas (big one, can use 2)
1 medium egg
1 1/2 cup self-rising flour
2 1/2 tbsp Nestum
70ml milk
Steps:
1. Mash the bananas.
2. Combine egg, sugar, vanilla essence, cooking oil, and mashed banana until incorporated. If you don’t have a mixer, just mix manually. If you have a mixer, just beat with speed “1”.
3. Fold in self-rising flour, Nestum, and milk.
4. Bake in preheated oven at 160 degrees Celsius for 45-50 minutes.
5. Cool on rack and serve.
4. Nestum Cheesekut
Ingredients:
175g cream cheese (room temperature)
4 Tbsp condensed milk
3 Tbsp milk or evaporated milk
Enough cream crackers or Saltcheese crackers
Enough milk to soak the cream crackers
Nestum to sprinkle (Optional if you don’t have it. You can also replace it with Milo, Horlicks, matcha powder, crushed crackers, 3-in-1 coffee powder, etc.)
Steps:
1. Cream the cream cheese, condensed milk, and milk until smooth and creamy. Do not overmix. If you don’t have a mixer, then just mix it manually.
2. Soak the cream crackers in milk. Make sure you don’t soak the crackers for too long, or else it’ll disintegrate
3. Layer the cream cheese mixture, milk-soaked cream crackers, and Nestum accordingly. Just be creative. The bottom layer must be milk-soaked cream crackers so that it’s easier to cut and remove from the container to serve.
4. For same-day consumption, place it in the freezer for about 2 hours. Otherwise, you can place it in the fridge overnight.
Feel free to check out my YouTube channel and My Kitchen for more baking and cooking adventures.
Oh! In case you do have XiaoHongShu 小红书, feel free to follow me there at 艾艾倪 . I used Chinese (Simplified Chinese) exclusively in this account.
By the way, I just started Lemon8, feel free to follow me there at Lovebellbelle. The language used here is a mixture of English and Malay.
Only food & beverage-related topics are shared in these accounts. Hope to see you there!
