Tau Suan

A very easy and fast method for cooking tau suan.

Recipe adapted from: https://honest-togoodness.com/tau-suan-2/


Ingredients:

100g split green beans

900ml water

1.5 tbsp red sugar (I use 1 tbsp)

2 tbsp Rock sugar cubes (I use 2.5 tbsp)

Pandan leaves

About 2 tbsp water chestnut flour / potato starch mixed with a little water

Method:

1. Bring water to gentle boil in a 1.5L thermal cooker and add in both sugars.

2. Bring to rapid boil and add in pandan and green beans.

3. Cover and bring to rapid boil again.

4. Transfer to outer pot for 20mins. Beans will be very very soft if you exceed this timing.

5. Bring to boil and thicken with flour slurry. This should take no time.

6. Serve with you tiao 🥖

Mango with Black Glutinous Rice and Glutinous Rice Ball

Last week we went out for dinner and after dinner, we had dessert at a hongkong dessert cafe.  I ordered a bowl of mango with black glutinous rice and glutinous rice balls.  It is a very nice dessert hence today I try to replica it and it is so delicious.

This is the one I ate the dessert cafe

Ingredients:

3 Thailand Mango
40g Sago Pearl
Some Sugar Syrup, (using ratio 1:1[sugar:water])
90ml fresh milk
(NOTE: Sugar syrup and fresh milk adjust to your own preference)

1 small handful of black glutinous rice, soak for few hours in advance
Water to cook
1 pandan leave, tie into knot
rock sugar to taste

Some vanillin glutinous rice flour
Some water
Green food colouring


Method:
1. Soak the black glutinous rice in water for few hours. Then boil with water and pandan leave. Boil till it is soft. Add rock sugar to taste. Set aside.
2. Bring a pot of water to boil.  Add sago pearl in and bring to boil on med heat.  The water must cover all sago pearl. Stir them constantly so that they will not stick together. Boil for about 15 to 20mins.  Off heat and let it sit in the pot of boiling water for 20mins or so.  The sago will be translucent if it is done. Drain the sago under cold water. Set aside.
3. Mix the vanilin glutinous rice with water till dough formed. Add abit of green food colouring and mix well. Roll into small balls.
Boil in pot of water till it float up. Dish up and soak in a small bowl of water.
4. Cut mango into cubes. Put 1/3 portion aside.  Blend the rest of mango with some sugar syrup and fresh milk into thick juice.  Taste test and add in the sugar syrup according to the sweetness you preferred.
5  Pour the blended mango juice in serving bowl.  Add in some cool sago pearl in and give it a stir.
6. Scoop some black glutinous rice on top.  Place some diced mango and glutinous rice balls at the side.
7. Chill in fridge and serve cold.

Bubur Cha Cha II

Today went market and decided to cook bubur cha cha as dessert for tonight.  Since at market, I bought the fresh grated coconut and made the coconut milk myself rather than use those ready packed type.

Ingredients:

$2 Grated coconut from wet market

1/3 cup of pearl sago

1 orange sweet potato, remove skin and cut to cube

1 purple skin sweet potato, remove skin and cut into cube

1/4 yam, remove skin and cut into cube

1/2 cup thick coconut milk from the grated coconut

Pinch of salt

4 pandan leaves, tied into knot

500ml water

1cup water 

50g - 60g sugar

3 pandan leaves, tied into knot

300ml thin coconut milk from the grated coconut

Method:

1. In a pot, bring water to boiling point. Place sago pearl in a siever and place this siever over the pot of boiling water and let it cook till 90% translucent.  Occasionally give it a stir so that the sago pearl will not stick together. Off heat and let it sit in hot water till all become translucent.  Then transfer to cool water and let it sit in cool water.

2. Without adding any water, squeeze the grated coconut to get 1/2 cup of thick coconut milk. Add pinch of salt and keep refrigerate.

3. Add 500ml of water to the grated coconut and squeeze to get 300ml of thin coconut milk. Keep in fridge.

4. In a pot of hot water with 4 pandan leaves, boil the sweet potatos and yam seprately till cooked. Set aside in cool water.

5. In another pot, add 1 cup water, 50g- 60g sugar and pandan leaves and boil till sugar dissolve.

6. Add in 300ml thin coconut milk and let it boil. 

7. Add in the sweet potatos, yam, sago and let it boil. 

8. Once boil, add in 1/2 cup of thick coconut milk. Give it a few stir then off heat.

Soya Beancurd Pudding (Lao Ban Beancurd version)

When Miss Tam Chiak shared her recipe on her blog, I keep making very frequently as few years ago the only stall is at Old Airport Road which is too far for me to travel.  The last time I made is 2 years ago thus today buy all the ingredients needed and make it for dessert.

Recipe adapted from: http://www.misstamchiak.com

Make Soya Milk:

120g Polleney Soya Bean Milk.Powder

60g Unisoy Soya Bean Milk Powder

1400ml water

*Stir everything together*

Make Beancurd Pudding:

1400ml of Soya Milk

60g Nestle Coffeemate Coffee Creamer

60g Castor sugar (not required if using cartoned soya bean milk)

28g of Instant Jelly Powder (can use 30-32g but I used 30g)

Method:

1. Heat the soya milk in low heat till it is hot. Do not boil.

2. Stir in creamer till it is fully dissolved.

3. Stir in sugar till it is fully dissolved.

4. Stir in instant jelly powder till it is fully dissolved.

5. Sieve out the bubbles while pour into container.

6. Allow to cool down for 5 mins.

7. Chill in fridge for few hours or overnight.

8. Serve cold.

Mango Pudding

Mangoes is in season now and I bought a few last few days ago.  Since it is ripe I got to clear it fast.  Chance upon the recipe from food-4tots.com, so I decided to give it a try.  It is a good try.  The natural smell from mango in the pudding is nice.  For those who wish to try, go ahead.  Sweetness got to adjust according to how sweet is your ripe mangoes.

Pudding mixture in container.

 Ready to chill to set

Recipe adapted from: http://food-4tots.com

Ingredients: 

250g mango puree

300g mango cubes ( I used 200g)

1tbsp gelatin powder (I used 1 tbsp + 1/2 tsp)

1 tsp lemon juice

50-60g sugar (I used 40g)

100 ml + 40ml water

80ml whipping cream (whip up to firm peak)

Method:

1. In a glass bowl, sprinkle gelatin powder over 40ml water. Let the gelatin absorb the liquid and bloom. Set aside.

2. Cut mangoes. Blend 250g into puree. Add in 1/2 tsp lemon juice and mix well.

3. Add another 1/2 tsp lemon juice to mango cubes and set aside.

4. Use a medium saucepan, add in 100ml water and sugar. Use low heat, boil till sugar dissolve. Off heat. Add in soaked gelatin into the saucepan to combine with sugar solution.

5. Add in mangoes puree and mix well.

6. Add in mangoes cubes and mix well.

7. Add in whipped cream and mix well.

8. Place this saucepan over a big large pot fill with cold ice water. Use spatula to stir the mixture until it becomes slightly thick. Remove from ice water.

9. Scoop pudding mixture into mould. Cover with cling wrap and chill in fridge for few hours or overnight till it set.

10. Serve cold with fresh fruits.

Mango Ice Cream

Last few weeks ago, the mangoes I bought is $0.99 each. Last week, my friend told me price reduced further.  It cost only $0.89 each.  Haha how can I resist not buying so I went to buy some to make ice cream.  I used Kenneth Goh's recipe and made amendment to the condense milk used according to the sweetness of my mangoes.

After blending and whipping done!

Set!!! Ready to enjoy the ice cream

Recipe adapted and with my amendment: https://kwgls.wordpress.com

Ingredients:

300ml thickened cream

80g condensed milk

300g mango puree

some diced mangoes to mix into ice cream batter and decorate when serving

Method:

1. Cut mango flesh out and put it into blender with condensed milk. Blend till very smooth and set aside.

2. In a mixer, whisk the thickened cream until firm peak.

3. Fold in half of the cream to the mango puree lightly. Then pour this mixture to the other half of the whipped cream. Fold until well combined.

4. Transfer to a empty 1 litre ice cream box and mix in some diced mangoes. Cover and place in the freezer for the ice cream to set.

5. To serve, you can add some dice mangoes onto the ice cream.

Mango Pomelo Sago Dessert 楊枝甘露

It is time to use up the pomelo after CNY so I decided to make Mango Pomelo Sago Dessert as I saw mango was cheap in the supermarket.  For few years, I saw many posting of this dessert on facebook but have never try making it.  Hope my family will like this cold dessert serve after dinner.

Ingredients:

3 Thailand Mango

40g Sago Pearl

Some Sugar Syrup, (using ratio 1:1[sugar:water])

120ml to 140ml evaporated milk

Some Pomelo

(NOTE: Sugar syrup and evaporated milk adjust to your own preference)

Method:

1. Bring a pot of water to boil.  Add sago pearl in and bring to boil on med heat.  The water must cover all sago pearl. Stir them constantly so that they will not stick together. Boil for about 15 to 20mins.  Off heat and let it sit in the pot of boiling water for 20mins or so.  The sago will be translucent if it is done. Drain the sago under cold water.

2. Cut mango into cubes. Put 1/3 portion aside.  Blend the rest of mango with some sugar syrup and evaporated milk into thick juice.  Taste test and add in the sugar syrup according to the sweetness you preferred.

3.  Pour the blended mango juice in serving bowl.  Add in some cool sago pearl in and give it a stir.

4. Add in some pomelo on top and put some mango cubes on top. Deco with mint leaves if you want.

5. Chill in fridge and serve cold.

Muah Chee

I missed this snack alot and since I did not make this snack for almost 1 year, I made it for myself.  After making, my girl also want to try and after trying she like it too. This is a very simple and easy to make snack.

Ingredients:

(Portion for 1 pax)

1/2 cup glutinous rice flour

About 95ml water

(Mix the above ingredients well.  The paste must be watery)

Peanut Coating:

1/2 cup Roasted peanut powder

1.5 tbsp sugar

Some roasted sesame seed

(Mix this together in a bowl)

Method:

1. Grease pan with peanut oil.

2. Pour the watery paste in and cook on very low heat for about 2-3 mins.

3. See that it has set and use a chopstick to roll the paste together to form a lump.

4. Toss around for awhile to ensure totally cooked.

5. Remove the cooked paste and put into the bowl of peanut mixture.  Coat the paste thoroughly and cut the paste using scissor.

6. Serve

Bubur Cha Cha

After making the Teochew Orh Nee, I still left some yam so I went to buy sweet potato and pandan leave.  Thus this afternoon make Bubur Cha Cha dessert.  It is nice even sweetness is just right.

Ingredients: (serve 4-5pax)

200g yam, peeled and cubed

100g yellow sweet potatoes, peeled and sliced

100g orange sweet potatoes, peeled and cubed

200g Fresh coconut milk

4 cups water

1/4 cup sago

3 tbsp of sugar

small pinch of salt

3 screwpine pandan leaves

Method:

1. Boil the yam in water with pandan leaves until slightly soft.

2. Add in the sweet potatoes and sago into the pot. Bring to boil then turn heat to medium and simmer for 15mins.

3. Add in sugar and bring to boil.

4. Add in pinch of salt into the coconut milk then add the coconut milk into the pot. Bring to boil.

5. Serve hot or cold

Teochew Orh Nee

Last year when Sally made Orh Nee using Alan Goh's recipe, I tell myself that I must try to make this as this is my hubby's favourite dessert.  Usually this dessert is served on wedding dinner but most of the time I will only eat one to two spoonful due to the sweetness of the yam paste those restuarant prepared.  Now I finally made it and tune the sweetness to my preference.  Original recipe adapted from Alan Goh.

Brown sugar in slab

Recipe adapted from: http://travelling-foodies.com

Half recipe ingredients:(serve 2 pax)

250g Taro (chinese yam)

1 part of medium size jap pumpkin

6 ginko nuts(i bought those ready peeled type from ntuc)

100g chinese brown sugar slabs

250g water

2 tbsp castor sugar

50g oil(i used 25g oil and 25g fresh coconut milk)

2.5 shallot

Method:

1. To a pot, add 250g water, gingko nuts and chinese brown sugar slab.  Heat to melt the sugar completely.  Let the mixture simmer with lid on on a med heat for abt 30 mins.  Turn off heat and let gingko nut steep into the syrup overnight.

2. On next day, peel taro and cut into small cube. Arrange on metal plate and steam it for 20-30 mins until soft.  Do the same for pumpkin.  Once out from steamer, mash them separately with back of a fork, adding castor sugar into the taro at the same time.  If the mixture us too dry, add 2-3 tbsp of gingko nut syrup.  Taste and add more syrup or castor sugar to your preference.  Cover with cling wrap.

3. Peel shallot and finely slice them.  In a pan, add oil and shallots. Gently stir fry on med heat till shallots turn golden brown and crisp up. Strain the shallots and set aside.

4. Return the shallot oil to wok, turn down the flame to low. Add mashed taro paste and mix well thoroughly. Taste again and add more sugar if required.  If coconut milk is used, it can be added in at this point. I only used 25g shallot oil as I used coconut milk too. Add accordingly until to desired texture is achieved.

5. Allow the taro paste to cool down. Transfer to blender and blend until smooth.  For a lighter and creamier texture, add more coconut milk or gingko nut syrup at this stage.

6. Mash cooked pumpkin coarsely.  Add some gingko nut syrup if it is too dry.

7. Scoop the smooth taro paste in serving bowl, top with mashed pumpkin and gingko nuts.

Lucky Koi Fish Pudding

Simple dessert I made during CNY.  This is the 2nd year I made the same dessert simce last year.  This year I only use premix pudding powder to do all the job.  For the eyes, I used raisin.  With the reminding pudding mixture after I do the koi fish pudding, I also made some ingot pudding.

Ingredients:

1 box of Mango Pudding Mix

A drop of Orange Food Colouring

Fish mould and Ingot mould

2 Raisin(for eyes)

Method:

1. Boil the mango pudding mix with water according to the instruction on the box in a pot.

2. Scoop some boiled mixture in a small bowl and dip the raisin then stick it on the eyes area on the mould. 

3. Drop abit of food colouring into the small bowl mixture and mix well.

4. Using a teaspoon, scoop the orange mixture on the some part of the fish mould.  You can give some blow to let it semi dry and settle on the mould. Leave it for few minutes.

5. Slowly add in the pot of mango pudding mixture into the mould using a scoop.

6.  Leave it to cool down then transfer to fridge.

7.  After 3 - 4 hours, your lucky koi fish pudding is ready to serve as dessert.

Note: I still left some mango pudding mixture so I pour into Ingot mould too.

Tang Yuan (Keroppi shape)

I made these Keroppi Tang Yuan for 3 years specially for my girl.  Think for all the kids, when they see cute tang yuan, they will be happily enjoying the tang yuan.  I am glad she is happy to see such cute tang yuan.

Keroppi Tang Yuan (for kids)

Traditional for adults

Ingredients for dough:

115g Vanillin Glutinous Flour

100ml water

Food colouring

Charcoal powder for black colour

Filling:

Gula melaka sugar, chopped into tiny pieces

Method:

1. Add water slowly to the flour and mix well with hand to get a moist and managable dough.

2. Separate the dough into few portion you want and add the different colourings to the doughs.

3. For Keroppi, add green colouring for face, black for eyes and mouth, pink for cheeks.

4. Roll green dough into oval shape(you can add in filling if you want).

5. Roll two white dough into small ball for eye balls. Attach on top of the face.

6. Roll two tiny black dough and flatten it with finger. Then attach it on top of the white small ball for the eyes.

7. Roll two tiny black dough into strip and attach it on the keroppi face in a "V" shape for the mouth.

8. Roll 2 tiny pink dough into ball and attach it at both side of the mouth ("V").

9. Boil the keroppi tang yuan in a pot of water under low heat.  The tang yuan is cooked when it is floating up to the surface of the water.

Ingredients for soup:

Water

Osmanthus flower

Pandan leaves

Rock sugar to taste

Method:

1. Boil the above soup ingredients and serve tang yuan with the sweet soup.

Gula Melaka Agar Agar

I have been wanted to make gula melaka agar agar since long ago.  Saw this recipe in one group that made me want to try it out.  It is very fragrant and nice. This recipe really a keeper!  Thank Ada for sharing.

Recipe adapted from Ada Resepi Jom Kongsi

Ingredients:
500 ml (2 Cups) Water
150 g Palm Sugar, roughly chopped
3 tsp Agar-Agar Powder
1 Pandan Leaf, tied into a knot
300 ml (1 ¼ Cups) Coconut Milk
Pinch of salt

Method:
1. Place water, sugar, agar-agar powder and pandan leaf in a roomy pan and bring to the boil. Lower the heat and simmer until agar-agar powder completely dissolves, about 8 minutes
2. Remove pandan leaf. Stir in the salt into the coconut milk and pour this into the jelly mixture. Return the mixture to the heat and bring it up to a boil and turn off the heat immediately. 
3. Pour the jelly into a glass dish or jelly mould and leave undisturbed until set. When cool, chill the jelly in the refrigerator. The jelly should separate nicely into 2 layers-a clear palm sugar layers and a coconut layer. Remove from mould, cut and serve cold. 

Fu Zu Barley

This is my first time cooking fu zhu barley.  It is nice to eat it cold or hot, up to individual preference.
I did search for few recipes for reference.  I never use gingko as I do not have it.

Recipe:

100g pearl barley, washed
80g fu zhu, break into smaller pieces
100g rock sugar
5-8 red dates
5 pandan leaves, tie into knot
2000ml water

Method:
1. Soak fu zhu with water till soft.
2. Fill pot with 2000ml, barley, red dates and pandan leaves and let it boil till barley cooked.
3. Add fu zhu in and let it cook till very soft.
4. Add rock sugar in and stir till dissolve. Remove pandan leaves.
5. Let it cool completely and chill in fridge if you want to serve it cold

Sago Gula Melaka

Saw my friend, Catherine Han, made the Sago Gula Melaka Dessert yesterday and immediately tempted in making it for today as dessert too. Luckily found some sago in the cupboard and should be enough to make 2 small portion. Without hesitation, I start cooking and let it chill overnight.

Method on cooking the sago adapted from Catherine Han:

use a large pot, boil water and add sago. Let it boil  until you can only see a little small white dots on just some of them. Off heat at let it sit for 5 mins before pouring over a strainer. Let clean water run over the sago to remove excessive starch. Spoon in mold or cups and chill it in the fridge

 Boil with 1 pandan leaf, cut leaf into 4 parts

Scoop into mould and chill in fridge for about 1-2hr

For preparing the Gula Melaka Syrup:

45g Gula Melaka, chop into small cube size

3/4 tbsp water

1 pandan leaf

1. Boil the above in a pan under low heat till gula melaka dissolved totally

2. Strain and set aside

Preparing coconut milk:

100ml Kara UHT Coconut Milk

1 pandan leaf, tied into knot

Small pinch of salt

1. Heat up the coconut milk with pandan leaf and pinch of salt in a pan under low fire.

2. Off heat when you see bubbles appear. Set aside to cool.

To serve:
1. Take out the chill sago from fridge.
2. Pour some gula melaka syrup into the mould.
3. Pour the cooled coconut milk on top.
4. Serve

Pulut Hitam

I have been wanting to cook this dessert long ago till recently my friends cooked it and posted in facebook hence today I cooked it for a single portion for myself as my hubby not a fan of it.

Ingredients:

1/2 cup black glutinous rice, washed and drained

4 cups water

3 pandan leaves

40-45g rock sugar

Method:

1. Place rice in a pot with water and pandan leaves and bring to a boil. Once boiling, reduce heat to med low heat and remove the pandan leaves.  Let it simmer for 50mins or until the liquid is thick and creamy. The rice should be soft now.

2. Add rock sugar and stir till dissolved.

3. Serve the pulau hitam with coconut milk.

Preparation of coconut milk:

I used fresh prepacked coconut milk which is available at ntuc.

1. Heat up some coconut milk with 1-2 pandan leaves.

2. Bring to simmer and off heat. Remove the pandan leaves

Apple Crumble

I had tried this warm dessert(Apple Crumble) at some restaurant after the main course. Have been thinking of trying to make it on my own. Just recently, saw misstamchiak.com.sg posted the recipe so I decided to give it a try. Bingo the crumble is so yummy but I should have cook the apple longer.  Overall it is still very nice

Serving portion

Out from oven

Inner view of Apple Crumble

Crumble Recipe adapted from http://www.misstamchiak.com

Ingredients:

100g butter

½ cup (110g) caster sugar

1 egg

1 cup all-purpose flour, sifted

1 teaspoon baking powder, sifted

1 tablespoon milk

icing sugar, to dust( I omit it)

Crumble Topping:

1¼ cups (185g) all-purpose flour

1 teaspoon baking powder

125g butter

¾ cup (165g) caster sugar

Instructions

Preheat oven to 160°C (320ºF). 

To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside.

Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm x 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden.

For apples, I am using Granny Smith Apples but the ingredients use to cook the apples I follow misstamchiak.com and added sugar while cooking.

Cooking of Granny Smith Apple:

5 apples, remove skin and diced it

10g butter

1/2tsp cinnamon powder

Abt 4 tbsp of caster sugar(this is my agaration amount)

Method of cooking apples:

To cook the apple filling, place the apple, butter, sugar and cinnamon in a saucepan over low heat and cook for about 10 minutes or until softened. Allow to cool

Creme Brulee

Been searching for crème brulee recipe and lucky I chance upon Anncoo's blog and saw crème brulee recipe in her blog.  When I first made it, it is so yummy and this is my 4th time making it.  Made it as a Valentine's Day Dessert with carved strawberries and dried rose bud as decoration

Recipe adapted from Anncoo's Blog (Creme Brulee)