Carved capsicum with dips:
2 capsicums, lids cut off and seeds removed. Wash and allow to dry. Use a sharp knife to carve faces. Add dips of your choice, I had beetroot dip and capsicum dip. Chop 2 carrots into sticks for the dips.
Banana ghosts (see above pic):
Cut 2 peeled bananas into half. Slice them into half lengthwise. Place them on baking paper. Drizzle with honey/tahini. Drizzle with coconut. Cut each blueberry into 4 portions. 2 portions add up to a set of eyes for each banana ghost. Dip in honey/tahini to stick them to the banana. Add a skewer/ice cream stick to the end.
Mandarin pumpkins with kiwi:
Peel 2-3 mandarins. Slice 1 kiwi, into a stalk-like shape. Place above the mandarin.
Frog eggs:
Soak 1 cup sago in water for 30 mins. Pour onto sieve and rinse with water. Bring a pot of water to boil. Add sago and stir constantly. Add 1 pandan leaf (tied in a knot) and allow to boil for additional 20-30mins. Turn off fire. Close lid for 10 mins. Stir and allow to cool. Strain and rinse sago. Cut cooked pandan leaf into half. Twirl pandan around the spoons to give them a 'swamp' like look.
In a separate pot, add 2 tbsp coconut cream, 1 cup water and 3 tbsp brown sugar. Stir and allow to cool. Blend 4 pandan leaves (sliced) and 1 cup water in a blender. Strain pandan juice. Add 5 tbsps pandan juice into the coconut cream mix. Make sure it looks green. Pour sago into the mixture and mix well. Pour into glass jars.
Red eyeballs:
Boil 2 small beetroots (peeled) in water. Boil till the water turns blood-red. Remove beetroots and place on a plate. In the beetroot water, add 2 slices ginger, 1 tbsp brown sugar and 12 glutinous rice balls filled with black sesame. Allow the ingredients to boil for another 10-15mins. Cool and pour in a serving bowl.
Beetroot hearts:
Chop the beetroot into slices. Place them on a serving plate. You can place the leftover kiwi from the mandarin pumpkins here too. In your carved capsicum, you can make your own beetroot dip and place it in there.
Happy Halloween! :)
