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.
Finally I made one of my favorite dessert: mango sticky rice.
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.
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.
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)
rock sugar cubes 50g
- 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.
- Add in the rest ingredients (Luo Han Guo meat, longan, sugar).
- 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.
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.
My husband loves it.
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. ):
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. 😦
I guess I will need to improve it next time.
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
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 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.
Peeled Water chestnuts (around 8)
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.
It’s a very popular dessert in China. I remember I had it when I was very little. Crispy outside, creamy and soft inside.
Corn starch 30g
Put all these three ingredients in a sauce pan. Heat it and bring to boil. Turn to low heat. Keep stirring and it will become more and more condensed. When there is no flowing milk and bubbles start to come out, turn off the heat.
Prepare a container, line it with plastic wrap. Pour the custard inside. Flatten the surface with a spoon.
Cover the container with a lid and put into fridge.
When the custard is ready, it will be as firm as tofu. Cut it into shapes you like, cubes or long strips. Sprinkle flour over them. Make them evenly be coated with flour. Then dip in the egg and bread crumbs. Deep fry till golden brown.
Inside is soft like silky tofu. But it’s sweet, so it also tastes like ice cream.
It’s the first time for my husband to try it, he loves it very much.
My husband has been asking me to make mango sago for him. Today, we just bought some fresh and sweet mangoes. So I decided to make it today.
1. Boil some water in a deep pot. Then put sago in water. Heat with high heat for around 6-7 mins till sago becomes completely transparent.
2. Soak sago in cold water, which will make them more elastic and taste better. Then drain them.
3. Cut mango into small chunks. Place them in a bowl.
4. Place sago over mango.
5. Add in 2 tsp honey. And pour in enough milk or coconut milk.
Ready to serve.
My husband loves it.
I changed it a bit.
Brown sugar 120g
Vanilla 1/4 tsp
Oats 1 cup
Flour 100 g
Salt 1/4 tsp
Baking soda 1/4 tsp
1/3 can sweetened condensed milk, around 100g
Chocolate chips 1 cup
Butter 1 tsp
Salt 1/4 tsp
Chopped walnuts 1/3 cup
Vanilla 1/4 tsp
1. Cream brown butter and brown sugar till light and fluffy.
2. Beat in egg and vanilla.
3. Combine oats, flour, salt, and baking soda. Stir into butter mixture.
4. Press 2/3 batter into pan as base.
1. In a saucepan, melt butter, chocolate, with sweetened milk and salt. Stir evenly.
2. Turn off the stove. Stir in walnuts and vanilla.
3. Spread filling over the Oat base in the baking pan.
4. Sprinkle the rest 1/3 Oat batter over the filling.
5. Preheat oven to 180 degree C and bake for 25mins.