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In a previous tutorial, I made paper quilled fringed flowers with plain fringes.
For full instructions on how to make fringed flowers from the previous tutorial, follow this link.
In this paper quilling tutorial, I am going to add colours to the fringes.
Take a strip of quilling paper with a width of 10 mm.
Draw a straight line along one edge of the quilling paper with a texta pen or highlighter pen of any colour of your choice. The line does not have to be perfect, it can be a thin line or thick line. Using another colour or shade, draw another line next to the first line. Again, the line can be of different thickness.
While I am at it, I made more lines and colours on different strips of quilling paper.
Next, fringe the quilling paper by making small and even cuts about three quarters across the width of the strip (and on the side where the coloured lines are). The cuts should be at right angles to the edge of the paper.
I am going to make fringed flowers with small coloured centres, so I glued a strip of thin quilling paper about 10cm long to the other side of each strip of fringed paper.
To make a flower, insert the thin paper strip into the quilling tool and start turning the tool to make a tight coil.
Keep turning the quilling tool until the whole strip of quilling paper is rolled up. Apply a little glue at the end of the fringed paper to finish off. Repeat the same with the other strips of fringed paper.
Press the fringes down and you will get beautiful quilled flowers with lovely multi-coloured fringes.
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Here are the ingredients for making homemade cherry jam.
- 800 grams cherries
- 1 lemon
- 600 grams white sugar
- 1 tablespoon butter
You will also need some clean glass jars to store the jam. Sterilise the jars by putting them in an oven at 120°C for 20 minutes. Leave the jars in the oven until the jam is ready.
Rinse the cherries and remove the stems.
Squeeze the juice from the lemon.
Put the cherries and lemon juice in a pot. Cook the ingredients for 30 minutes or until the fruits are tender. Press the cherries with a large spoon or potato masher so that the pips get squeezed out from the cherries. Remove the pips. A slotted spoon is useful for separating the pips from the cherries.
Cook the cherries for a few minutes. Add in butter and stir until the butter is melted.
Remove the pot from the stove. Add in the sugar and stir until all the sugar is well mixed and dissolved.
Return the pot to the stove and bring it to a boil. Lower the heat to medium and cook for 20-30 minutes. Test the jam for consistency and continue to cook until the jam thickens to the right consistency. Pour the hot jam into the sterilised jars and tighten the lids.
The cherry jam can be stored in a cool, dark place for several months. Refrigerate when the jars are opened.
300 g rice flour
100 g tapioca starch
1 cup thick coconut cream
200 g white sugar
1 teaspoon salt
1 teaspoon pandan essence
green food colouring
pink food colouring
Mix the sugar and salt with the thick coconut cream in a small pot. Heat the coconut mixture gently until the sugar melts. Set aside to cool.
Sift the rice flour and tapioca starch into a mixing bowl. Pour in the coconut mixture and add in water until the mixture weighs 1800 g.
Stir until well mixed and there are no more lumps of flour. If there are lumps, pass the mixture through a sieve.
Divide the mixture equally into three portions.
Add pandan essence and green colour to one portion and red colour to another portion.
Heat up some water in a steamer. Place a square baking container (about 8cm deep and 20cm wide) in the steamer and let it heat up for a few minutes.
Pour one third of the white flour mixture into the square baking container. Cover the steamer and steam the first layer of the cake for 8 minutes or until the layer is not runny.
Pour in the next layer (green colour) and steam, followed by the red layer.
Continue pouring and steaming each layer until there are nine layers. Remember to check the water level in the steamer and not let it run dry!
Cook the steamed cake for another 20 minutes to finish off.
Leave the cake for several hours to cool to room temperature before cutting, otherwise it is too soft and sticky.
The nine layered steamed cake can be kept in the fridge for a couple of days.
Recipe for Two-Layered Coconut Jelly
- 10 grams agar agar strips
- 1 packet coconut powder
- 1 cup hot water
- 2 cups water
- 80 grams white sugar
- a pinch of salt
Add 1 cup of hot water to the coconut powder in a small container. Mix well until there are no lumpy bits of coconut powder in the mixture. Add in a pinch of salt and stir. Set aside the mixture and prepare the agar agar.
Put the agar agar in a small pot and add in 2 cups of water. Cook the agar agar strips over medium heat until they are dissolved.
Pour in sugar and stir until the sugar has melted and dissolved.
Add the coconut mixture to the agar agar and simmer until just before the mixture starts to boil.
Pour the agar agar coconut mixture into a container.
Let the mixture cool slightly before putting the container in the refrigerator to set.
When the agar agar has set, it should have a translucent layer and an opaque layer.