Tag Archives: dessert

Sweet Potato Cake Coconut Cake / Kueh

1, Boil 300g sweet potato till fully cooked.

2, Remove the peel and cut into small pieces.

3, Add them into blender with 200ml coconut milk. Blend till smooth.

4, Add paste into a bowl. Add in 2/3 cup tapioca flour, 1/2 cup corn flour, 100 ml water and 1 pinch salt. Whisk well.

5, Boil 300ml water with 1/2 cup sugar till sugar fully dissolved.

6, Add sugar water into the paste. Stir well.

7, Grease cake pan with oil. Pour paste into the pan. Steam over hot water for 15 mins.

8, In a bowl, mix 200g grated coconut with 1 pinch salt. Steam for 5 mins.

9, Cut steamed cake into smaller pieces and roll in coconut flakes.

青团 Qing Tuan (Sweet Green Rice Ball)

I love Qing Tuan. But I don’t know where to buy them in Singapore. I decided to make them by myself. Yet, another problem is I don’t know where to get 艾草 Ai Cao (Artemisia argyi, commonly known as silvery wormwood or Chinese mugwort). It’s one of the main ingredients to make the dough. So  I have to replace it with pandan, which is very common here in Singapore.

But the color is not as green as Ai Cao. I guess spinach would be a better choice.

Ingredients:

glutinous rice flour  180g

rice flour 20g

pandan leaves 20

water 1 cup

oil 10g

red bean paste 200g

1, In a big bowl, mix glutinous rice flour and rice flour.

2, Cut pandan leaves into small pieces. Put them into the blender with water and blend. Drain the water. Only keep 140g of the green water.

3, Heat green water in a pot. Turn off the heat when it’s about to boil.

4, Pour the hot green water into the flour mixture while stirring. Add in oil.

5, Knead it into a big dough ball.

6, Divide dough ball into smaller ones with each about 35g. Divide red bean paste into 10 smaller balls with 20g each.

7, Press the small dough balls into a thin and flat disc. Place the red bean paste into middle. And gently wrap it up.

8, Better put parchment paper under the Qing Tuan. And steam over hot water for 12 mins.

I really really love those green rice balls. Very delicious.

Homemade Simple Chedol

I was planning to make Chedol all by myself. Yet I couldn’t find mung bean flour at the supermarket. So I just bought the packed green pandan part, which made it a lot easier for me to prepare this famous dessert in Singapore & Malaysia.

Above are the main ingredients needed: coconut milk, cooked red kidney beans, green pandan part, gula malaka syrup.

Coconut milk: 200ml coconut & 1 pinch salt in a pot. Heat it and stir at the same time. Just turn off the heat when the coconut starts to bubble up. Cool Down.

Gula malaka syrup: 100g gula malaka, 50g water, 1 pinch salt. Put them in a pot. Heat it till gula malaka completely dissolved. Cool down.

Add ice cubes into a blender. and grind the ice.

In a bowl, Add in ice, coconut milk, green pandan part, red beans and top up with syrup.

Coconut Milk & Black Sticky Rice

1, Prepare 1 cup black sticky rice. Wash them clean and soak in water for overnight.

2, Put black sticky rice into a pot, add in 3 cups water. Also add in 1 pnadan leave knot (optional).

3, Bring to boil with high heat. Then turn to low heat and simmer with lid on for 40 mins. Remember to stir it occasionally. Add in more water if needed. Don’t get it burnt. After 40 mins, Black rice will absorb all the water. Discard the pandan leaf. Add in 2 tbsp sugar, mix well. Let it cool down.

4, Sauce part: Add 1 cup coconut milk into a pot, Also add in 2 tbsp sugar and 1 tsp salt. Keep stirring till sugar dissolves.

5. Put black sticky rice into a bowl, Top with coconut sauce.

Mango Sticky Rice

Finally I made one of my favorite dessert: mango sticky rice.

Ingredients:

Sticky rice 1 cup

coconut milk 2/3 cup

sugar 1/3 cup

salt 1/2 tsp

1, Wash sticky rice in water till water is completely clear. Soak them overnight.

2, Drain them and steam over hot water for about 30 mins.

3, When the sticky rice is about to be done, start to make the sauce.

4, Add coconut milk, sugar and salt into a pot. Turn to low heat, keep stirring till sugar is dissolved.

5, Put sticky rice into a big bowl, pour the sauce in. Stir slightly to mix them. Then cover the bowl and let it rest for about 20 mins. Rice will absorb the coconut sauce and flavor.

Fot topping:

1/2 cup coconut milk

1/4 tsp salt

1 tsp rice flour

1 tbsp water.

Heat a pot, Add in coconut milk and salt. Stir a bit. Dissolve rice flour in water and pour into the pot. Stir to reduce till the thickness you like.

In a plate, arrange mango slices, sticky rice. And topping on the rice.

Very nice!

Luo Han Guo, Winter Melon & Longan Drink

Ingredients:

Luo Han Guo 2 (Separate the meat and peel)

longan meat 50g

winter melon 1.5 kg (peeled and seed removed, also cut into shreds)

water 3L

rock sugar cubes 50g

  1. Prepare a pot. I used my beloved pressure cooker. Pour the water in and add in the Luo Han Guo peel. Bring to boil and the water will change into dark color. Take all the Luo Han Guo peel out.
  2. Add in the rest ingredients (Luo Han Guo meat, longan, sugar).
  3. Cook under high pressure for 50 mins.

And the drink/ dessert is done. Perfect to have in hot weather. And also good for the people who have coughing problem.

White Fungus, Red Date, Lotus Seed & Barley Soup

Yeah, it’s quite a long name. 🙂

Strictly speaking, this soup should belong to dessert, since it’s a sweet soup not a savory soup.

Main ingredients are white fungus (soak in the water first till completely softened and remove the yellow bottom), red dates (remove the core), barley (wash clean), lotus seeds (remove the green sprouts in the middle if there is any to avoid bitter taste) and wolf berries.

Put all ingredients in a pot. Here I used a rice cooker. Add in enough water.

Also add in several sugar cubes according to your preference.

I chose “soup” function on the rice cooker. And it cooked for approximately 3 hours. If you use normal pot on stove. You can bring to boil with high heat first, then simmer with low heat for 1.5 hours.

Soup is nice. Because it contains red dates and white fungus, it is also called beauty soup.

https://flic.kr/p/24wD7Rr

My husband loves it.

https://flic.kr/p/2e3euHu

My First Try On Ang Ku Kueh

There is a kind of glutinous rice flour ball stuffed with red bean paste or pork floss called 青团 (Qing Tuan) in China. I love it very much.

And it looks like this:

Actually, I love almost all kinds of dessert made from glutinous rice flour. They taste very chewy. I love the texture and the flavor. Too pity, there is no Qing tuan here in Singapore. I only can eat them when I go back to China. Luckily, I found a desert very similar to Qing Tuan. And that is ang ku kueh. I’m very surprised I didn’t try it in the past 3 years. It’s still not too late to find them now. They taste very like Qing Tuan. Filling inside is a bit different. Ang ku Kueh has green bean paste, yam, peanut and coconut. And they have different colors. On the contrary, Qing Tuan only has one color- green. Because Qing means green in Chinese. Tuan means things in ball shape.

My husband is also a fan of ang ku Kueh, Which is very odd, because if he likes ang ku kueh, how come he never suggests me to try this dessert. And of course, he will always say: “I told you. I also bought some for you. You just don’t remember. ” Yo, dude. I may forget things sometimes. But when it comes to food, my memory will be super super good and I can remember super super clear. And the answer is NO! ! ! You didn’t even mention that you like ang ku kueh before.

Anyway, I found this video on YouTube. (My hobby is exploring all the cooking videos online of all cuisine. ):

https://m.youtube.com/watch?v=x3eMO75fBG4

And I tried it. Honestly, I don’t think my ang ku kueh turn out very good. A little softer than I expected. But they taste ok. My husband still likes them. One mystery about my ang ku kueh is that why the pattern and word on the mould disappeared while it was supposed to show on the ang ku kueh clearly. 😦

https://flic.kr/p/2cU1BMZ

I guess I will need to improve it next time.

Steamed Pumpkin Snack

When I was little, my parents made me eat pumpkin. But I really disliked pumpkin at that time. When I grow up, I fall in love with pumpkin. Just as what my sister always says, people change. :p

Ingredients

Pumpkin 200g

Glutinous rice flour 1 cup

Corn starch 2 tablespoon

Sugar 1 tablespoon (you can add more if you want them to be sweeter)

Filling you like (red bean paste, chocolate, salted egg, etc)

Goji berries (optional)

1. Remove seed and peel of the pumpkin. Cut it into slices. Steam for 10 mins.

2. Place steamed pumpkin in a bowl. Mash them with a spoon.

3. Add glutinous rice flour, corn starch and sugar in. Make all ingredients into a dough.

4. Divide the dough into smaller ones. Press them and wrap in filling. Make them small dough balls again.

5. Press small dough with toothpick to make the lines and make them look more like real pumpkins.

6. Top with goji berries as garnishment.

7. Steam for 8-10 mins.

After steam, let them cool down a bit. Dip chopsticks into cold water before get them, cos they are really really sticky.

Water Chestnuts Dessert

Water chestnut is not usually seen in my hometown, but very common in Singapore. And it’s widely used in cooking savory food, dessert and making drinks.

Ingredients:

Peeled Water chestnuts (around 8)

Water 500g

Red dates (4-5 cut into halves and remove the seed)

Wolf berries several

Sugar 1 tablespoon (you can cut or add more according to your reference)

Corn starch 1 tablespoon (dissolve in 2 tablespoon water)

Black sesame ( optional)

1. Use a grater to grind water chestnuts into paste.

2. Put water chestnuts paste, red dates, wolf berries, and water into a pot.

3. Turn to high heat and bring water to boil.

4. Add in sugar. Turn to medium heat. Keep stirring to let sugar dissolve. Simmer for another 5 mins.

5. Pour in starch water. Keep stirring for 2 mins.

6. Serve hot and sprinkle sesame.