Ingredients (Serves 8 - 10)
- 6 honey mango, diced
- 1 litre Marigold PeelFresh mango juice
- 400ml evaporated milk
- 5 wedges pomelo, peel & separate the sacs
- 5 tbsp pearl sago
- Sugar syrup (4 tbsp sugar + 50ml hot water)
Directions
1. Bring a pot of water to boil, add in sago & simmer for 8 mins.
2. Switch off the heat, cover for 5 mins till it turns translucent then rinse sago with water using a sieve to remove the starch. Set aside while preparing the mango puree.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200mil of evaporated milk for 1 min.
4. Mix mango puree, mango juice & remaining evaporated milk with sugar syrup till combine then stir in cooked sago.
5. Chill mixture in the fridge for at least 2 hours before serving.
6. To serve: Divide mango puree mixture into bowl, top with pomelo sacs & cubed mango.
Showing posts with label Cold dessert. Show all posts
Showing posts with label Cold dessert. Show all posts
Pandan Jelly
Ingredients (about 16 pieces)
- 500 ml water
- 3 tsp agar-agar powder
- 150g sugar
- 100ml pure pandan juice / 1/2 tsp pandan essence
- 120 ml thick coconut milk
- 1 egg, beaten (optional)
Method
1. Combine the water, agar-agar powder & sugar in a pot & heat to boiling.
2. Reduce the heat & simmer until the agar-agar completely dissolves, about 15-20 mins.
3. In a bowl, combine the pandan juice/essence, coconut milk & egg (if using, the egg gives a richer jelly but does not affect the taste), beating with a fork to ensure they are well mixed.
4. Pour the pandan mixture to come back to a boil. Once it reaches a rolling boil, remove the pot from the heat immediately & pour the contents into jelly moulds.
5. Set aside to cool thoroughly before chilling in refrigerator.
Cheng Teng
Ingredients (Serves 4)
- 25 dried longan meat (soaked & set aside)
- 8 red dates
- 50g white fungus (washed, break into small pieces & soaked overnight)
- 2 tablespoon lotus seed (halved, removed dirt in core, soaked overnight)
- 10 sterculia seeds/mollow nuts, lightly bruised
- 1 tablespoon Holland barley (soaked for 30 minutes)
- 25g fresh lily bulb, trimmed and peeled
- 4 pandan leaves, tied into a knot
- 1 litre water
- rock sugar to taste
- 50g large
Method
1. Soak sterculia seed in ample water for 20-30 minutes until the flesh has expanded into a loose, jelly like mass. Peel off and discard the skin. Drain well.
2. Place all ingredients (except lily bulb, sago & rock sugar) and water in a pot.
3. Bring the soup to a boil and simmer for 20 minutes or until the barley is soft.
4. Add in the rock sugar, lily bulb, sago and bring to a boil.
5. Ladle the dessert into individual serving bowls and serve hot or chilled.
Tapioca Pearls (Sago)
Ingredients
- 250g sago
- 1750ml water
Methods
1. Boil the water in a large stockpot. The larger the stockpot, the better.
2. Add pearls to the boiling water. Boil for 30 to 45 minutes, stirring occasionally to prevent sticking, until they are soft and give no resistance when chewed.
3. Turn off fire. Let the tapioca pearls sit for 30 minutes with the cooking lid on.
4. Then, drain the pearls and rinse with cold water until the water runs clear.
5. Place pearls into desired container. Addsugar syrup solution to cover the tapioca pearls.
6. The solution prevents the pearls from sticking to each other.
7. Alternatively, honey can be used instead of sugar syrup.
8. Wait a few minutes for the pearls to absorb the sweetness of the sugar solution.
9. Your tapioca pearls are now ready to serve. Add them to your favorite drink and enjoy!
- 250g sago
- 1750ml water
Methods
1. Boil the water in a large stockpot. The larger the stockpot, the better.
2. Add pearls to the boiling water. Boil for 30 to 45 minutes, stirring occasionally to prevent sticking, until they are soft and give no resistance when chewed.
3. Turn off fire. Let the tapioca pearls sit for 30 minutes with the cooking lid on.
4. Then, drain the pearls and rinse with cold water until the water runs clear.
5. Place pearls into desired container. Add
6. The solution prevents the pearls from sticking to each other.
7. Alternatively, honey can be used instead of sugar syrup.
8. Wait a few minutes for the pearls to absorb the sweetness of the sugar solution.
9. Your tapioca pearls are now ready to serve. Add them to your favorite drink and enjoy!
Sweet Potato Soup
Ingredients
- 1 Sweet Potato, cubes
- 10 Fresh Gingko Nut (白果)
- 10 Dried Longans (桂圆肉)
- 2 Fresh Lily Bulbs (鲜百合)
- 6 Sterculia Seeds (胖大海)
- 2 Slices Ginger
- Some Pandan Leaves
Directions
1. Soak the Sterculia Seeds in large bowl with some warm water until the seeds burst out with brown jelly like substances.
2. Wash the Fresh Gingko nut and marinate it with 1 teaspoon of sugar.
3. Wash and peel the Lily bulbs then soak in some water to remove the dirt.
4. Wash, peel and cut the sweet potato into small cubes.
5. Bring a pot of water (about 1 litre) to boil then add in all the ingredients, turn to low heat and simmer for about 10-15 minutes or until the sweet potato is soft.
6. Add some some rock sugar to taste then serve warm.
Notes
Sterculia Seeds can be bought at most Chinese Medical Hall.
- 1 Sweet Potato, cubes
- 10 Fresh Gingko Nut (白果)
- 10 Dried Longans (桂圆肉)
- 2 Fresh Lily Bulbs (鲜百合)
- 6 Sterculia Seeds (胖大海)
- 2 Slices Ginger
- Some Pandan Leaves
Directions
1. Soak the Sterculia Seeds in large bowl with some warm water until the seeds burst out with brown jelly like substances.
2. Wash the Fresh Gingko nut and marinate it with 1 teaspoon of sugar.
3. Wash and peel the Lily bulbs then soak in some water to remove the dirt.
4. Wash, peel and cut the sweet potato into small cubes.
5. Bring a pot of water (about 1 litre) to boil then add in all the ingredients, turn to low heat and simmer for about 10-15 minutes or until the sweet potato is soft.
6. Add some some rock sugar to taste then serve warm.
Notes
Sterculia Seeds can be bought at most Chinese Medical Hall.
Bubor Cha Cha
Ingredients
- 100g sweet potato (cubed)
- 100g yam (cubed)
- 2 pandan leaves (tied into knots)
- 300g white grated coconut
- 180ml water
- 75ml water
- 75ml boiling water
- 50g sugar
- 1/4 teaspoon salt
- 100g fine sago flour
- a few drops of different food colouring (optional)
Directions
1. Steam sweet potato and yam for 5 minutes till cooked.
2. Boil pandan leaves and sugar in 75ml water for 10 minutes.
3. Allow pandan juice to cool then strain into bowl. Set aside.
4. Put grated coconut in muslin bag and squeeze out about 50ml coconut milk (A).
5. Add 180ml water to grated coconut then squeeze out 180ml coconut milk (B).
6. Boil pandan juice with coconut milk (B), stirring constantly.
7. Pour in coconut milk (A) and stir in salt.
8. Remove from heat and stir occasionally to prevent curdling.
9. Sift sago flour into large bowl. Stir in 75ml boiling water.
10. Knead over lightly floured table to form smooth, fine dough.
11. Divide into desired number of portions, then evenly blend a different colour into each portion (omit food colouring for some if you like).
12. Roll out each portion of dough then cut into small pieces.
13. Boil in water, stirring constantly till they float to surface. Remove and refresh in cold water for at least 5 minutes.
14. Drain and transfer to bowl. Sprinkle with 2 tablespoon sugar to prevent lumping.
15. Place 1 tablespoon each of sweet potatoes, yam and sago dough in bowls.
16. Pour in syrup. Serve hot or cold.
- 100g sweet potato (cubed)
- 100g yam (cubed)
- 2 pandan leaves (tied into knots)
- 300g white grated coconut
- 180ml water
- 75ml water
- 75ml boiling water
- 50g sugar
- 1/4 teaspoon salt
- 100g fine sago flour
- a few drops of different food colouring (optional)
Directions
1. Steam sweet potato and yam for 5 minutes till cooked.
2. Boil pandan leaves and sugar in 75ml water for 10 minutes.
3. Allow pandan juice to cool then strain into bowl. Set aside.
4. Put grated coconut in muslin bag and squeeze out about 50ml coconut milk (A).
5. Add 180ml water to grated coconut then squeeze out 180ml coconut milk (B).
6. Boil pandan juice with coconut milk (B), stirring constantly.
7. Pour in coconut milk (A) and stir in salt.
8. Remove from heat and stir occasionally to prevent curdling.
9. Sift sago flour into large bowl. Stir in 75ml boiling water.
10. Knead over lightly floured table to form smooth, fine dough.
11. Divide into desired number of portions, then evenly blend a different colour into each portion (omit food colouring for some if you like).
12. Roll out each portion of dough then cut into small pieces.
13. Boil in water, stirring constantly till they float to surface. Remove and refresh in cold water for at least 5 minutes.
14. Drain and transfer to bowl. Sprinkle with 2 tablespoon sugar to prevent lumping.
15. Place 1 tablespoon each of sweet potatoes, yam and sago dough in bowls.
16. Pour in syrup. Serve hot or cold.
Green Bean Soup
Ingredients (Serves 4)
- 125g Green Beans (aka mung beans)
- soaked overnight and drained
- 2 Pandan (aka Screw Pine) Leaves, dried ends cut, tied in a knot
- 1.25 litres water
- 50g rock sugar
- 3 small pieces of dried orange (tangerine) peel (optional)
- 50g canned lotus seeds or gingko nuts (optional)
- 1/3 cup sago (small tapioca pearls) (optional)
Directions
1. Place water, orange peel and pandan leaves in a pot and bring to boil.
2. Reduce the fire, add beans and lotus seeds/gingko nuts and simmer, partially covered, for about 30-50 minutes (or till beans are soft). Add some hot water if needed. Add sugar to taste during the last 5-10 minutes of cooking.
*if you are adding sago
1. Soak tapioca pearls in cold water for 20 minutes.
2. The pearls will expand and turn bright white. Drain.
3. In a medium pot, bring water to a boil.
4. When water boils, turn off heat and add the drained tapioca pearls and stir constantly for 1 1/2 minutes, or until the pearls are translucent with a very small white center.
5. Taste the tapioca, it should be soft but not goopy.
6. Drain the tapioca in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further.
7. Swish with your hands to make sure that the pearls at the bottom of the sieve have a chance to cool down.
8. Drain and add to the green bean soup.
- 125g Green Beans (aka mung beans)
- soaked overnight and drained
- 2 Pandan (aka Screw Pine) Leaves, dried ends cut, tied in a knot
- 1.25 litres water
- 50g rock sugar
- 3 small pieces of dried orange (tangerine) peel (optional)
- 50g canned lotus seeds or gingko nuts (optional)
- 1/3 cup sago (small tapioca pearls) (optional)
Directions
1. Place water, orange peel and pandan leaves in a pot and bring to boil.
2. Reduce the fire, add beans and lotus seeds/gingko nuts and simmer, partially covered, for about 30-50 minutes (or till beans are soft). Add some hot water if needed. Add sugar to taste during the last 5-10 minutes of cooking.
*if you are adding sago
1. Soak tapioca pearls in cold water for 20 minutes.
2. The pearls will expand and turn bright white. Drain.
3. In a medium pot, bring water to a boil.
4. When water boils, turn off heat and add the drained tapioca pearls and stir constantly for 1 1/2 minutes, or until the pearls are translucent with a very small white center.
5. Taste the tapioca, it should be soft but not goopy.
6. Drain the tapioca in fine mesh sieve and run cold water through the sieve to stop the tapioca pearls from cooking further.
7. Swish with your hands to make sure that the pearls at the bottom of the sieve have a chance to cool down.
8. Drain and add to the green bean soup.
Sugar Syrup
Ingredients
- 1 cup (250g) of white sugar
- 2 cups (500ml) of water
Methods
1. In a medium saucepan, combine sugar and water.
2. Bring to boil, stirring, until sugar has dissolved.
3. Allow to cool.
- 1 cup (250g) of white sugar
- 2 cups (500ml) of water
Methods
1. In a medium saucepan, combine sugar and water.
2. Bring to boil, stirring, until sugar has dissolved.
3. Allow to cool.
Mango Sorbet
Ingredients (Serves 4)
- 1 and 1/2 mangoes (peeled, seeded & cubed)
- 80ml ofsugar syrup
- 15ml of fresh lime juice
Methods
1. Placed cubed mango in a food processor, and puree.
2. Pour in sugar syrup and lime juice, and puree until smooth.
3. Place in an ice-cream maker.
4. Freeze thoroughly.
- 1 and 1/2 mangoes (peeled, seeded & cubed)
- 80ml of
- 15ml of fresh lime juice
Methods
1. Placed cubed mango in a food processor, and puree.
2. Pour in sugar syrup and lime juice, and puree until smooth.
3. Place in an ice-cream maker.
4. Freeze thoroughly.
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