Sweet Corn & Water Chestnut Dessert 玉米马蹄柠檬甜品

A smooth dessert to soothe you on  a sunny and hot  afternoon.  This sweet broth is prepared last Sunday, and  I was out of town last few day, and my  PC fell ill need a major overhaul, that leads to the delay of the posting and  unedited photos.

The recipe is the same  as Water chestnut and Lemon Dessert  which I posted on my blog earlier except I added sweet corn into the sweet brooth.

Ingredients 

250 gm skinned water chestnuts
4 cups water
80gm rock sugar or adjust to taste
1 tbsp cornflour  - mixed with 2 tbsps of water
1/2 lemon
sweet corn from 1 stalk of fresh corn
4 pces pandan leaves (washed and knotted)
1 egg slightly beaten (this is extra that I added on)

Method

1. Diced water chestnuts into small pieces
2. Cut lemon into 4 thin slices and juice the remaining lemon
3. Bring water and pandan leaves to a boil. Add dices water chestnut and rock sugar
4. Add in the sweet corn.  Boil for 5 - 10 mins.  Remove the pandan leaves.
5. Add water cornflour  solution and lemon slices.
6. Mix well and cook for a while.
7. Pour in the beaten egg, off the fire wait a while  then stir the broth for a smooth texture add in the lemon juice.
8. Serve.

Tips

Make sure not to over cook the beaten egg, once the egg is pour in, off the fire wait a while then stir to create  a smoother broth.
This post  is linked to Little Thumbs Up 'Corn' hosted by Esther of Copycake kitchen, a blog hop event organized by Zoe of Bake for Happy kids and Mui Mui of My little favorite DIY  

Chilled Tau Fu Fah 冷冻豆腐花

How about Tau Fu Fah with a twist?  Chilled with cooling sensation rather a tradition warm Tau Fu Fah?   Instead of using the lime powder, we used agar agar powder!  

The most important is it is super easy to prepare! That give  you the urge to want to prepare this cooling desserts for you, your family and family to enjoy right?

As for me I still prefer the warm tau fu fah,  but youngster and children just love the chilled Tau Fu Fah!  In short, the choice are yours! 

 

 You can actually see the Tau Fu Fah tremble when shake the plate!  ^_^

Cantaloupes(Honeydew) Ice Cream 哈蜜瓜冰淇淋

The ice cream is smooth and nice. But with a lousy camera man like me, the ice cream melts away while I trying to snap the photos ^_^

Cantaloupes is a type of honeydew in oblong shape and the fresh is in bright orange color and very tasty. It seems is in season now. Can easily buy from market and supermarkets.

The 1st ever ice cream that I tried to make was the Mocha Green Tea ice cream, the ice cream became icy and not smooth at all. 2nd attempt was even worse than the 1st attempt. I almost give up. Then, I came across this FB friend Lie Lai Kuen's ice cream, she made yummy ice cream with many varieties. Thank her so much for sharing the recipe. My children love this honeydew ice cream very much. you may find the original recipe here

Mango Panna Cotta 芒果奶酪

Its heavenly to have some cold Mango desserts to cool you down during these hot seasons

Ingredients
A
600 ml milk
80g whipping cream
60g sugar

Thai Mango Glutinous Rice Desserts ( Khao Niaow Mamuang) 泰式芒果糯米甜点

Mangoes season is here again. you can see lots of mangoes selling at wet markets and hypermarkets. It is time to prepare dishes with mangoes. Mango desserts, pudding, ice cream cakes, pies and so on and on....

Every holiday trip to Hatyai, Thailand, my family will never miss this Thai delights at the stall in the market place. I was told by my friend who takes the trouble to 'ta pau (pack) 20 packets back to Malaysia. This is really crazy leh.

Very Tempting leh! Don't be shy! Please help yourself!

Ingredients

6 mangoes 0r more (peeled and sliced)

A

600 gm glutinous rice (washed and soaked overnight, drained)

200 ml coconut milk from 1/2 coconut

120gm sugar (or brown sugar)

1/2 tsp salt

4 -5 pcs screw pine leaves (pandan leaves) - knotted

coconut cream (Mixed)

1 coconut squeezed 250 ml thick coconut milk

1/2 tsp salt

1/2 tsp cornflour mix with little bit of water for thickening

Method

1. Put all ingredients A into a steaming tray and steam over high heat till cooked and dry about 30 to 40 minutes. Fluff up with a fork or a pair of chopsticks
2. Coconut Cream - put the mix ingredients into a small pot and heat up the cream over low heat. Stirring all the time. Pour into a sauce boat.
3. Press glutinous rice into a jelly mould and knock out. Put into dessert bowl or plate
4. Arrange mango slices on top. sprinkle coconut cream all over and garnish with toasted sesame seeds or mug nuts. Serve.

Happy Trying Again!

Mango and Cheese Desserts 芒果芝司凍

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This is another desserts where you can get your children involve to make their own desserts. You as a supervisor guide them along to make it another fun filled family affairs. This is an experiment for your children to see the reaction when milk and lemon juice are mix together.
This desserts is prepared by my youngest daughter, Tammie, I did not taste it, but the expression on her face tell all!

Ingredients
(Adapted from 快乐厨房杂志 Issue No. 49)

1 cup fresh milk
2 tbsp lemon juice
fresh mangoes cubes to your likings
1 tsp condensed milk

Method

1. Heat up the milk in double boiled method in low fire, double boil till just slightly hot, add in the lemon juice to mix, set aside to cool completely.
2. When the white milk begin to develop into foam, use a plastic spatula to fold in the foam from the side to the center.
3. Using a strainer strain the mixture into a clean bowl.
4. Cover the bowl together with the strainer with polyethylene cling wrap to seal it. Chilled in the fridge for about 20 minutes. strain the access liquid.
5. Mix mango cubes with milk, add the milk cheese in and mix.
6. Decorate and serve.

Gather your children. Get, Set and Go for the desserts making!

Water Chestnut and Lemon Dessert 马蹄柠檬甜品

This yummy desserts is prepared by my eldest daughter Pearly. My comments are the lemon slices are too thick but the taste is nice.

I have made some amendment on the original recipe.

Ingredients
(Adapted from 100 Chinese Desserts)

250 gm skinned water chestnuts
3 cups water
80gm rock sugar or adjust to taste
1 tbsp cornflour - mixed with 2 tbsps of water 
 1/2 lemon
1 egg slightly beaten (this is extra that I added on)

Method

1. Diced water chestnuts into small pieces
2. Cut lemon into 4 thin slices and juice the remaining lemon
3. Bring water to the boil. Add dices water chestnut and rock sugar
4. Add water chestnut flour solution and lemon slices.
5. Mix well and cook for a while.
6. Pour in the beaten egg, off the fire wait a while  then stir the broth for a smooth texture add in the lemon juice.
7. Serve.

Tips

Make sure not to over cook the beaten egg, once the egg is pour in, off the fire wait a while then stir to create  a smoother broth.   蛋花

Happy Cooking

Steamed Egg With milk Desserts 牛奶炖蛋

Last week, I had gather all patients/craziness that I have, and bake a Layer Cake that I never thought I will bake such a complicated cake. Hip Hip Hurray to myself!

After baking the Layer Cakes and left with 6 egg whites in the fridge. That prompt me to steam some egg white desserts for my family. I have steamed egg (yolk and white) with milk sometimes ago, which you can follow the recipe as well. This desserts can be served either hot or cold, I prefer to be served hot.

Smooth and yummy Steamed Egg White with Milk Desserts

The aroma of the ginger enhance the taste of the desserts

Steamed Egg (yolk and white) with Milk Desserts

Here is the recipe
(adapted from christine's recipe)

I have made some alteration to the original recipe, I added some ginger juice to enhance the taste of the desserts. Nice!

Ingredients
4 whole eggs ( or 4 egg whites)
60 gms  sugar  (adjust to suit yr taste)
500ml milk (I used HL milk)
5 tsp of old ginger juice (adjust to suit yr taste)

Method

1. Warm the milk and sugar till sugar dissolved, set aside to cool.
2. Beat the eggs lightly with a fork.
3. Add the eggs into the cooled milk mixture. Continue to beat with fork till well combined. Mix in the ginger juice.
4. Sieve the mixture to get rid of the foams.
5. Pour into bowls, cover loosely with foils and steam on boiling water for 12 mins.
6. Every 4 mins lift the lid to release of steam.
7. The desserts can served either hot or cold.

Lemon Souffle (French Dessert) 柠檬舒芙蕾(法国甜点)

My very 1st attemp to make this French Desserts. Presentation not that satisfactory but still acceptable. Hope to improve next attempt.
Can't really remember when I copied this recipe from. It must be one of my friends' recipe book. Most important, my daughter and hubby really enjoy it, hardworks pays off.

Ingredients
150gms castor sugar
4 large egg white
3 large egg yolk
25gms flour
Zest of 1 lemon
3 tbsp lemon juice
250ml milk
icing sugar for dusting

Method

1. Preheat oven 170 degree celcious. Fill up about 1 inch of hot water in the roasting pan or deep baking pan. the water should reach half the ramekins (souffle cups).
2. Beat egg white till bubbles appear add 1 tablespoon of sugar, continue to beat till still and soft peaks form when lifted.
3. In another mixing bowl, beat yolks with the remaining sugar till mixture is light, add and mix in lemon zest , lemon juice, milk and flour, continue beating till well combine.
4. Pour the egg white into yolk mixture.
5. Using a hand whisk, gently fold in the egg white into the yolk mixture in circular movement from top to bottom, to keep fluffiness of the texture.
6. Fill the ramekins with batter to the top.
7. Put the ramekins in the baking pan in the oven and bake for 25 mins
8. do not open the oven during this time.
9. after 25 mins check that the souffles have a golden brown on top. Otherwise bake for further 5 to 10 mins.
10. Serve warm with icing sugar dusted on op of the souffle.

This is too much icing sugar liao! But Tammie love it, once a while, I think should be OK!

Enjoy!

Taufu Fah 豆腐花

You can see the smoothness of Taufu Fah, it will tremble when you shake the bowl; I am not exaggerating orh! hehehe....
The Tau Foo Fah is ready to be served with white sugar syrup.

I prefer to top with gula melaka ( palm sugar) syrup

 

The Taufu Fah is ready to be served. Before you know it, the pot is empty in no time. 

 This time, I used the ' organice' soy bean. Hmmm..... sometimes wonder how organic is 'organic'.

This dessert is love by all Malaysian and Singaporean, regardless of races, young and old alike. What about other countries, I really not sure, maybe you can tell me? I believed nobody can resist these gorgeous desserts. It is best to eat it warm, top with either brown sugar or white sugar syrup, Mama Mia! "Slurp" with a spoonful of Taufu Fah into mouth and it melt down to the throat, its heavenly delicious yummy. You have to really taste it, and definitely fall in love with the dessert. Taufu Fah is an ideal dessert for party and friends gathering.

Special thanks to my friend Munly Lee for sharing the recipe, and in return I am sharing the recipe with you all here. Happy trying!

Ingredients

300 gms soy bean
11 bowls of water 

3 heap full tablespon cornflour
1 1/2 teaspoon level  Glucono Delta Lactone 豆花果酸
Mix the cornflour and the Glucono Delta Lactone (GDL) with 3/4 bowl of water.

Method

1. Soak beans with water for at least 4 hours or over night, changing water in between
2. Blend beans with 11 bowls of water
3. Sieve with a muslin cloth
4. Boil over medium fire. Once boiled, off the fire. Remove the foamy part
5. Pour the cornflour mixture into pot, then pour the soy beans into the pot. Cover pot.
6. DO NOT open lid for a least 1 hour.
7. Serve with white sugar syrup or brown sugar/gula melaka (palm sugar) syrup.

To make the syrup

4 tablespoon of white sugar or brown sugar/gula melaka(palm sugar), mix with some water and 1 small piece of smashed old ginger, melt and boil over medium fire.

Friendly tips

If you are even more lazy than me, quietly give you some lazy man's tips ~ you can buy the ready soy bean milk without sugar from the hawker and make the Taufu Fah, then you can save the method on 1, 2 and 3. hehehe

This is  for the record on 27th October 2011  I have posted  another unlimited creation of  Tau Fu Fah for you to create your own Tau Fu Fah!

Latest twist of Tau Fu Fah  without lime powder or citric acid.  The chilled Tau Fu Fah using agar agar!

Chinese Herbal Jelly (Guilinggao 龟苓膏)

Today is "Chap Goh May' which means 15th of January in Hokkien and marked as the last day of Chinese new year celebration. As for the Chinese today is Valentine day.
My husband birthday falls on Chinese and Western Valentine Day 14th February and Chinese calender is 15th January. How lucky he is orh!

This year children bought a tub of 'La Cremeria Chocolate Obsession" ice cream for their papa's birthday celebration. But the ice cream all gobbled up by the children!

Happy Valentine n Birthday to my old man and all of you out there!

Today, sharing with you an easy to make desserts. Just follow the instruction from the box, chilled in the fridge, Tada.... here you are a delicious and cooling desserts. Don't forget to add in the brown sugar syrup to enhance the taste.

Chilled in the fridge before serving

Method

1. Put one small packet of the powder (10gm) mix with a little cold water to mix powder in paste.
2. mix the paste with 200ml of boiling water.
3. Chilled in the fridge
4. Add sugar fluid or honey to serve.
5. It is best served chilled.

Double Boiled Bird's Nest With Ginseng 炖燕窝 泡参

Bird's nest Ginseng with egg and without egg, depend on individual liking

Would like to thank Evelyn for the special gift from Kuching, Sarawak and how about making it a habit?! hehehe.....

According to scientific findings, Bird's Nest contain lots of calcium and minerals essential for the general health of the body. It is especially nourishing for the lungs and throat. Maintaining a good complexion with regular consumption, it helps to promote good circulation of the blood system. It is neither too cooking nor heaty, and is suitable for the young and old.

There are many way to prepare Bird nest.

1. Pure bird's Nest: Use a crock pot or double boiler for best results. add rock sugar to taste.
2. Bird's Nest with Chicken: Put Bird.s Nest into chicken. Stew for hours.
3. Bird's Nest with Porridge: Bird's Nest cooked with Porridge provides you with a very nutritious and delicious meal.
4. bird's Nest with Fish Maw: Stew Bird's Nest and Fish Maw in a crock-pot or double boiler. Add rock sugar to taste.
5. Cold Bird's Nest: After Bird's Nest is cooked, let it cool for a while before putting into the refrigerator. Do not add ice-cubes to Bird's Nest.
6. Bird's Nest with Ginseng: Stew Bird's Nest and Ginseng in a crock-pot or double-boiler. Add rock sugar to taste.

I am preparing the nourishing desserts for my whole family as per recipe below, simple and easy.

Super Grade Bird's Nest from Kuching.

Soak in water for about 3 to 4 hours till expand and soft

Ginseng泡参 , rock sugar, red dates and egg

Ingredients

20-30gm Ginsing
4 pcs of bird nest (soaked in water till soft)
Rock sugar to taste
5-6 pcs red dates
1.2 liter hot water
1 egg

Method

1. Put all ingredients except the egg into a slow cooker and cooked for 4 hours, or using double boiled method.
2. Add in 1 egg slightly beaten to the dessert and serve hot.

Double Boiled Pears for cough relief 炖雪梨

With the whether situation lately, many children and adult alike are down with flu, cough soar throat. This drink said to be eliminate phlegm, reducing cough, soothe the throat and relieve lungs. So, calling all mothers out there do prepare the drink for the whole family this weekend.

Ingredients

1 no. Fresh big yellow pear (cut into pieces)
50gm Dried Green pear slices 干梨片
50gm candied Persimmons 桔并
5-6 pcs preserved Dates 蜜枣
7 Dried Figs 无花果干
20gm south and north almonds 南北杏
50gm Hoeny Rock sugar (I omitted this, as I find it too sweet)
20gm Lily bulbs 百合
about 2 litres boiling water
some pandan leaves (tie into a knot) - optional

Method

Wash and place all ingredients into the slow cooker and slow cook for 3- hours.
Or double boil for 3 hours. Serve.

Or you may try the Steamed orange on my latest post (updated 7th March 2012) 

Simple Sweet Corn Desserts

Sweet Corn + butter + salt + Milk = Yummy Dessert

This dessert is simple and easy to prepare. Children and adults will sure love it. I created this recipe after I first tasted the desserts from my daughter which she bought at a kiosk along the north-south highway when we traveling down to Johore Bharu during the school holidays.
Wahlaueh! that small cup of dessert cost RM3 something, so expensive. It prompt me to create my very own version of the desserts to share with you, or maybe you have better suggestions/ideas to share? Please let me know.

Here is the recipe

Cut the kernels off the cob by standing the ear of corn upright in a deep sided bowl, this will help catch some of the corn as it splatters when trimming it off. cut the kernels straight down along the corn cob to free numerous rows of kernels at the same time.

Steam the kernels for 5 to 10 minutes till cooked. Add in butter, salt and condensed milk to taste while hot. Condensed milk is optional. Mix well, and this yummy dessert is ready to serve.
It is best to serve hot.

Tips
Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.

Dumplings In White Fungus Soup 雪耳湯圓

My son and eldest daughter reached home 3.30am on 25th December for their year end break. Whole family went for dim sum at 9.30am and do some marketing. Back home, both of them continue their sleep. I decided to prepare a traditional Apple Pie (photos and recipe will post soon) for the family.