Recipe: http://forum.kitchencapers.net/phpbb/viewtopic.php?t=10581
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789595101109568/
Showing posts with label Sweets & Desserts. Show all posts
Showing posts with label Sweets & Desserts. Show all posts
Pumpkin Pudding by Gina Choong
Recipe: http://forum.kitchencapers.net/phpbb/viewtopic.php?t=10581
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789595101109568/
Goldfish glutinous rice ball by Jeminal Chiu
2) 50g sweet potato powder
3)some glutinous rice
powder
Mix tofu and sweet potato powder well to make dough.
Add some glutinous rice powder into dough.
Don't add too much glutinous rice powder at first. Just add some more rice powder and mix well if the dough is still too soft and wet.
The dough is ready to use when u don't feel it is too wet, soft or sticky with your hand.
Mango Sago Pomelo - 杨枝甘露 by Ellena Guan
Ingredients: (serve 8 - 10 pax)
6 honey mango, diced
1 Litre Marigold PeelFresh Mango Juice
400ml evaporated milk
5 wedges pomelo, peel and separate the sacs
5 tablespoons pearl sago
sugar syrup:
4 tablespoons sugar
50ml hot water
Method
1. Bring a pot of water to boil, add in sago and simmer for 8 minutes.
2. Switch off the heat, cover for 5 minutes till it turns translucent then rinse cooked sago with water using a sieve to remove the starch. Set aside while preparing the mango purée.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200ml of evaporated milk for 1 minute.
4. Mix mango purée, mango juice and remaining evaporated milk with sugar syrup (melt sugar with hot water) 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 purée mixture into bowls, top with pomp sacs and cubed mango.
材料：（8－10人份）
6個芒果，切块
1公升Marigold PeelFresh芒果果汁
400毫升淡奶
5片蜜柚，剥离和分离囊
5汤匙小西米
糖浆：
4汤匙白糖
50毫升热水
做法：
1.将一小锅水煮沸，加入西米（不用洗），煮8分钟。
2.关火然后闷盖5分钟，直到西米变成透明再過泠水。备用。
3.芒果（ 用个5芒果;并留1个做装饰）与200毫升淡奶用食物手拌机搅拌1分钟至芒果泥。
4.接着将至芒果泥，芒果汁和剩余淡奶与糖浆（糖加热水溶化）用搅拌均已然后才拌入煮熟的西米，放进冰箱冷藏至少2小时。
6.要吃时在芒果西米汁加上少许芒果块和芒果即可。
1 Litre Marigold PeelFresh Mango Juice
400ml evaporated milk
5 wedges pomelo, peel and separate the sacs
5 tablespoons pearl sago
sugar syrup:
4 tablespoons sugar
50ml hot water
Method
1. Bring a pot of water to boil, add in sago and simmer for 8 minutes.
2. Switch off the heat, cover for 5 minutes till it turns translucent then rinse cooked sago with water using a sieve to remove the starch. Set aside while preparing the mango purée.
3. Blend cubed mango (5 mango; reserve 1 for topping) with 200ml of evaporated milk for 1 minute.
4. Mix mango purée, mango juice and remaining evaporated milk with sugar syrup (melt sugar with hot water) 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 purée mixture into bowls, top with pomp sacs and cubed mango.
材料：（8－10人份）
6個芒果，切块
1公升Marigold PeelFresh芒果果汁
400毫升淡奶
5片蜜柚，剥离和分离囊
5汤匙小西米
糖浆：
4汤匙白糖
50毫升热水
做法：
1.将一小锅水煮沸，加入西米（不用洗），煮8分钟。
2.关火然后闷盖5分钟，直到西米变成透明再過泠水。备用。
3.芒果（ 用个5芒果;并留1个做装饰）与200毫升淡奶用食物手拌机搅拌1分钟至芒果泥。
4.接着将至芒果泥，芒果汁和剩余淡奶与糖浆（糖加热水溶化）用搅拌均已然后才拌入煮熟的西米，放进冰箱冷藏至少2小时。
6.要吃时在芒果西米汁加上少许芒果块和芒果即可。
Bubur Cha Cha by Jeannie Lee
1 packet tapioca flour cubes
2 litres of water
250ml thick coconut milk
80gm sugar
Pandan leaves, tied into knot.
Wash, peel n cut sweet potatoes.
Steamed sweet potatoes until tender or cooked.
Bring 2 litres of water to boil with pandan leaves.
Once boiled, add the tapioca flour cubes n cook till translucent.
Add the coconut milk n sugar and simmer over low heat about 10 to 15mins .
Place some cooked sweet potatoes into a bowl and scoop the boiled coconut soup into it and serve hot or cold as you like.
*you may choose to have one taro n one sweet potato instead. Please steamed them separately.
Dried Beancurd with Gingko Nuts and Barley by Ellena Guan
Ingredients: (serve 4)
- ¼ Cup Of Pearl Barley(洋薏米)
- 1 Packet Of Ginkgo Nut(白果)
- ½ Packet (75g) Dessert Bean Curd Sheet(腐竹)
- Cane/Rock Sugar To Taste
- 1.5 Litres Of Water
- Few Pieces Pandan Leaves, wash & tied knot
- 1 Egg, lightly beaten
Method:
1. Rinse barley in several changes of water until water runs clear. Set aside.
2. Bring about 1.5 litres of water to boil, lower the heat and simmer barley and pandan leaves for about 15 minutes.
3. Meanwhile rinse the ginkgo nuts, drain well and using a toothpick to gently remove the germ out of the nuts which are bitter to taste.
4. Next marinated the ginkgo nuts with 1 tablespoon of castor sugar and set aside for later use.
5. In a big bowl or pot, add in lightly crashed beancurd sheet and soak in water for about 5 minutes to remove the oil and discard those thick strips which does not soften as it will affect the texture of the dessert. Drained well and set aside.
6. When barley begins to soften and the water turns cloudy in colour, removed pandan leaves and add in the bean curd sheet and ginkgo nuts. Continue to simmer on low heat for another 10 minutes.
7. Lastly add in the sugar to taste according to your preference.
8. Turn off the heat and quickly stir-in beaten egg. Serve either warm or cold.
Post link: https://www.facebook.com/photo.php?fbid=10153084279076388&set=gm.770359143033164&type=1&theater
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