Pandan Coconut Milk And Dragon Fruit Agar-Agar (Low Sugar)

What not to love and enjoy of this homemade dessert, which is low in sugar and 'guilt free.' ~ Yeah ~

Ingredients:

(A)  Pandan layer

• 60 g. granulated sugar
• 10 g. agar-agar powder
• 600 ml. water
• 100 ml. pandan juice (I mix 100 ml. water with pandan paste)
• 100 ml. coconut milk

(B)  Dragon fruit layer

• 4 g. agar-agar powder
• 40 g. granulated sugar
• 350 ml. water
• 3 small cubes dragon fruit

Methods:

1. In a pot, add granulated sugar, agar-agar powder, water and pandan juice.  Give it a stir.  Put the pot on the stove with medium heat and stir frequently.  Once it comes to a boil, add in coconut milk.  Continue stirring until it comes to a boil, then switch off heat.
2. Wet the prepared container, and pour the pandan layer into the container.  Use a spoon to remove air bubbles, and set it aside.
3. In another clean pot, add granulated sugar, agar-agar powder, and water.  Give it a stir.  Put the pot on the stove with medium heat and continue stirring.  Once it almost comes to a boil, add in the dragon fruit cubes.  Continue stirring for another minute.  Switch off heat.
4. Check the pandan layer to ensure that it has almost set.  You can use a sharp knife to score the top of the pandan layer, but I did not.
5. Pour the dragon fruit layer over a sieve over the top of the pandan layer.  Chill in the fridge for 2 hours.
6. Cut and serve!

I adapted this recipe from 'Miss Ling's Kitchen' with a slight adjustment to suit my cooking preference.

Chinese Dessert

In April, I cooked Peach Gum Dessert.  I am making it a come back since I still have some needed ingredients in my pantry.

There is a slight difference in terms of ingredients.  Let me share the previous blog photo to spot the difference.

For the recent Dessert (Top) I did not add Gingko Nuts and I use sliced red dates instead of whole dates; and also added Yi Yi Ren.  For infor, the rest of the ingredients are the same: Peach Gum, dried longan and white fungus.  A bowl of this dessert, either served warm or cold from the fridge is indeed comforting, especially on such hot weather.

Tang Yuan With Purple Sweet Potato Filling

The weather during this time of the year, August, is getting hotter, hazy and dry.  It's time to cook something which is soothing, refreshing and comforting to enjoy. I revisit this yummylicious recipe which I made in the Year 2022, and enjoys it so much.  Click this link here for the full recipe.

I love making Tang Yuan or commonly known as Glutinous Rice Balls, any time of the year.  Each time I will make it into different shapes and sizes,  to make a bowl of Tang Yuan not only looks, but taste more appetizing and yummylicious!  I also add coconut milk to it to make it more interesting.  Well, cooking is something which we can explore (thinking out of the box); not just the same old style of food.  

Enjoy everyone ~ SMILE & CHEERS ~

Peach Gum Dessert

 

This Chinese Dessert have always been my favorite.  There is no specific ingredients to use.  I will normally add in whatever available ingredients from my pantry.  This time round, I add in Peach Gum, as I was given some by my sister-in-law.  To be frank, this ingredient is new to me, but thanks to a friend for the tips.  What I need to do is soak the peach gum overnight, and it's all ready for cooking the next day.   Thumbs Up!

This bowl of Dessert comprises of Peach Gum, Gingko Nuts, dried longan, red dates and white fungus.  It's Simple Yet Yummylicious 👍

Glutinous Rice Balls or Tang Yuan

As usual on every Winter Solstice or commonly known as Dongzhi Festival, I will never miss preparing glutinous rice balls or tang yuan to enjoy, and also to reminisce our childhood years.  I remember my mum used to tell us, 'come let's eat tang yuan so you will be a year older!'

This is my Tang Yuan which I made to celebrate Winter Solstice for Year 2024.  I upload it in my blog post for remembrance.  

 

I roll the tang yuan into different sizes and color of white, pink and mixture of white and pink, to make it more presentable.  Nowadays people love to make tang yuan with many different colors, but I still prefers the classic style of white and pink.

May we all have a blessed New Year 2025, and Cheers!

Dessert of Lotus Seeds, Gingko Nuts, Dried Longan, Red Dates, Snow Fungus and Fox Nuts

 

This Chinese Dessert or commonly known as Tong Sui is my favorite dessert, serve either warm or cold.  As fresh Gingko Nuts are only available once a year, just before Chinese New Year, I will buy a kilo of it and slowly prep it, as it takes quite an effort to get it ready, store in the freezer and use it whenever I am preparing a bowl of nourishing Tong Sui.  The steps of prepping the Gingko Nuts can be obtain from my blog by clicking the link here.

This time round, I am cooking this Dessert/Tong Sui with all the available ingredients in my pantry: Lotus Seeds, Gingko Nuts, Dried Longan, Red Dates, Snow Fungus and Fox Nuts. As usual I will have the first bowl warm, and the rest of it cold, as whatever leftover will be put into the fridge.

Matcha Marshmallow Mousse

 

Who would say NO to this delicious-tasty-sweet Matcha Marshmallow Mousse?? Not for me ~ smile ~  This mousse is so creamy and thick, and is very addictive!

Ingredients:

130 g. mini marshmallow

474 g. whipping cream/heavy cream (I use whipping cream)

150 g. white chocolate buttons/chips

1 tbsp. Matcha powder

1/4 tsp. salt

1 tsp. vanilla extract

Methods:

1. If you use large-size marshmallows, cut it into small size so they melt faster.  If you are using white chocolate bar, chop into tiny pieces.
2. Prepare 6 ramekins or tea cups, small glass/jar (according to your preference). It's about 4-6 servings.
3. Put the mini marshmallows, 3/4 cup of cream, matcha powder, salt in a saucepan over medium heat.  Cook until the marshmallow has melted.  Turn off heat.  Stir in the white chocolate.  Keep stirring until they melt and the mixture is smooth.
4. Let it cool in the fridge for 10-15 minutes.
5. Pour the rest of the cream and vanilla extract into a mixing bowl.  Whisk on medium speed until the cream is stiff, but take care not to overbeat.
6. Get the chocolate mixture out of the fridge.  If it has hardened or stiff, use a spoon to stir it a little bit.  Add this into the whipped cream in 3 additions.  Use a rubber spatula to fold gently.  The mixture should be light and fluffy.
7. Transfer to the prepared ramekins/tea cups, small glass/jar.  Chill in the fridge for at least 2 hours and serve them cold.
8. For storage, cover with a cling wrap and store in the fridge for about 3-4 days.  Do NOT freeze!

I enjoys this yummy Mousse by itself; and since I make myself a cup of Hot Chocolate, might as well I topped it with this Matcha Marshmallow Mousse and colorful chocolate rice crackers.... sluuurrp!!

This delicious recipe is adapted from 'What To Cook Today.'

Baileys Chocolate Pudding with Baileys Whipped Cream

With a bottle of Baileys Irish Cream sitting on my counter top, I came across this recipe.  I still have leftover cocoa powder and chocolate, so grab a box of Tatua Whipping Cream, and there it is... whipped up this sweet dessert.  

 Ingredients:

1/4 cup unsweetened cocoa powder

1 1/2 tbsp. cornflour

A small pinch of salt (not in the pic below)

1/3 cup Whipping Cream (not in the pic below)

1 small egg yolk

1/2 cup whole milk

1 1/2 tbsp. granulated sugar

1/4 tsp. vanilla extract

2 oz. semi-sweet chocolate, chopped

2 tbsp. Baileys Irish cream

Whipped cream:

1/2 cup Whipping Cream

1/2 tbsp. Baileys Irish cream

1 1/2 tbsp. powdered sugar

Methods:

1. In a medium bowl, sift together cocoa powder, cornflour and salt.  
2. In another bowl, whisk together whipping cream and egg yolk, then pour into cocoa mixture in (1), mixing with a whisk until smooth and thick.
3. In a medium saucepan over medium heat, combine milk and sugar. Whisk gently to dissolve sugar.  When bubbles form along the edge of the pan, remove from heat and whisk in cocoa mixture until smooth.
4. Bring to a boil over medium heat, whisking constantly.  When large bubbles form, remove from heat, stir in chocolate, vanilla and Baileys.  Whisk until completely smooth.
5. Divide between serving glasses. Cover and chill until ready to serve.
6. For the whipped cream, in a medium bowl beat together whipping cream, Baileys and powdered sugar until glossy and stiff peaks form.  Pipe or spoon onto chilled pudding cups.
7. Serve with optional chocolate shavings and other preference.
8. Enjoy....

Since I love more whipped cream, I added more over the pudding.

I adapted this recipe from 'bakedbyrachel.com' with slight adjustments to suit my preference.

Coconut Pandan Jelly

 

Ingredients:

(A) Pandan Layer

6 pandan leaves (washed and cut into 2-inch pieces)

600 ml. water, divided (100 ml. for pandan juice + 500 ml. for the rest)

70 g. granulated sugar

8 g. agar-agar powder

2 drop pandan extract (optional, for color)

(B)  Coconut Layer

400 ml. coconut milk (full fat)

200 ml. water

8 g. agar-agar powder

80 g. granulated sugar

1/8 tsp. salt

2 pandan leaves (washed and knotted)

Methods:

1. Prepare pandan juice

• In a blender or food processor, blend the pandan leaves with the water until pulverized.
• Using a cheesecloth, squeeze the pandan puree into a measuring cup.
• Pour the remaining 500 ml. water through the cheesecloth and squeeze the pandan juice.  It should measure out to exactly 600 ml.  If it needs more liquid, add 1-2 additional tablespoons of water. Set aside.

    2. Cook pandan layer

• Transfer 600 ml. of pandan juice into a medium saucepan/pot.  
• Over medium heat, add the sugar, agar agar powder and two drops of pandan extract.  
• Stir until the sugar has dissolved and bring to a boil.  Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.  Make sure that all of the agar agar has dissolved.  Then turn off the heat and cover it with a lid to keep it warm.

   3. Cook coconut layer

• In another medium saucepan/pot over medium heat, add the coconut milk, water, agar agar powder, sugar, salt and knotted pandan leaf.
• Stir until the sugar has dissolved and bring to a boil. Once it reaches a boil, reduce to low heat and simmer for 2-3 minutes.  Make sure that all of the agar agar has dissolved.  Then turn off the heat, remove the knotted pandan leaf, and cover it with lid to keep warm.

   4. Assemble the first layer

• In a glass container or pan of your choice, carefully spoon 1/3 of the pandan mixture into the pan.  Use a toothpick to pop any air bubbles.
• Place in the fridge for a quick minute.
• To assemble the next layer, add 1/3 of the coconut mixture on top of the pandan layer, again place in the fridge for a quick minute.  Tip for pouring the second layer onwards, pour the mixture slowly over the back of a spoon instead of hitting the layer before it directly as the mixture is still hot.
• Continue with the rest of the remaining mixtures, total of six layers.
• If the mixtures begin to solidify in the saucepan/pot, simply reheat the mixture to liquefy.

   5. Refrigerate and serve

• Cover and refrigerate for at least 2-4 hours before gently running a knife around the edges, flipping the pan upside down onto a flat plate.
• Slice into bite-sized pieces.
• Enjoy!

This recipe is adapted from 'takes two eggs' with a slight adjustment to suit my preference.

Light Dragon Fruit and Coconut Milk Agar-Agar

 

Ingredients:

(A)  Coconut milk layer

25 g. granulated sugar (add up to 30 g. if you prefer it sweeter)

4 g. agar-agar powder

150 ml. water

150 ml. coconut milk

(B)  Light dragon fruit layer

60 g. granulated sugar (use up to 80 g. if you prefer it sweeter)

9 g. agar-agar powder

850 g. water

3-4 cubes dragon fruit

Methods:

1. For the coconut milk layer, in a medium pot, add sugar, agar-agar powder and water.  Stir to mix all the ingredients.
2. Boil using medium heat; stir continuously until it comes to a boil.
3. Add in coconut milk and continue to boil using medium heat while stirring continuously.  As soon as it starts to boil remove from heat.
4. Wet a loaf pan with water, pour the agar-agar mixture into the pan, remove bubbles at the top, and set aside to let it set.
5. Next is the light dragon fruit layer; in a pot add sugar, agar-agar powder and water. Stir to mix all the ingredients.
6. Boil using medium heat; stir continuously until it comes to a boil.
7. Add the dragon fruit and let it come to a boil, stirring continuously.  Remove from heat.
8. Strain the agar-agar mixture through a sieve into a jug.
9. Once the coconut milk layer has set, pour the dragon fruit mixture slowly over the coconut milk layer.  Remove bubbles at the top.
10. Place in the refrigerator for it to chill.
11. Cut and enjoy...

I adapted this recipe from 'Miss Ling's Kitchen' with adjustments to suit my preference.

Teochew Orh Nee/Yam Paste

 

Ingredients:

300 g. yam (peeled and sliced)

1 shallot (peeled and thinly sliced)

1/2 tbsp. lard oil

1 tbsp. granulated sugar (taste for sweetness of your preference)

Gingko Nuts, cooked (for garnishing)

1/3 cup coconut milk

Pinch of salt

Methods:

1. In a steamer, steam the yam slices until soft.  In a blender puree the yam until smooth and set aside.
2. In a heated saucepan add lard oil, and fry the sliced shallots until golden brown.  Strain to obtain the shallot oil and set aside.
3. In a clean heated wok, add 2 teaspoon of shallot oil.  Add the yam paste and stir until the yam has absorbed all the oil.  Add sugar and continue to stir until the yam paste has turned smooth and glossy from the infusion of the shallot oil.  Taste for sweetness of your preference, and add more if needed.  Remove yam paste into a bowl and set aside.  
4. In a small saucepan over low heat, add coconut milk and a pinch of salt.  Stir to combine until it starts to bubble at the sides.  Turn off flame once this happens as overcooking the coconut milk will create unnecessary oil on top.
5. To serve, scoop the yam paste into individual serving bowls and smooth the top with the back of a spoon.  Top with gingko nuts.  Drizzle coconut milk over the top.  Let's enjoy!

This recipe is adapted from 'The Silver Chef' by Jennifer Li with adjustments to suit my cooking preference.

Layered Pandan and Coconut Milk Agar-Agar

I always love layered agar-agar, especially with a combination of pandan and coconut milk.  My first attempt was using the freshly squeezed pandan juice.  The color of the agar-agar came out as a much darker green color.  Then I make another attempt, this time using the store bought pandan paste, and I get a brighter green color.

Ingredients: (makes 1 rectangular mold 21x15x6cm.)

(A)  Pandan Juice

200 ml. water + 8 pandan leaves (cut into smaller pieces and blend using a blender into juice and  strained)

(B)  Pandan transparent agar-agar

40 g. granulated sugar

2 tsp. agar-agar powder (6 gram)

1 tsp. corn flour

200 ml. water + 200 ml. pandan water/juice

Methods:

1. In a pot, add all the ingredients and mix well with a spoon to combine evenly.
2. Bring to a boil using medium-low heat, stirring often until the ingredients are well dissolved.
3. Remove the pot from heat, put the lid on and set aside.

(C)  Coconut milk agar-agar

40 g. granulated sugar

2 tsp. agar-agar powder (6 gram)

1 tsp. corn flour

200 ml. water

200 ml. coconut milk

1 to 2 pieces pandan leaves (knotted)

Methods:

1. In a pot, add sugar, agar-agar powder, corn flour, water and stir with a spoon until all the ingredients combined evenly.  
2. Add in the knotted pandan leaves, and bring to a boil using medium-low heat, while stirring often.
3. Then, slowly pour in the coconut milk, keep stirring, and bring to a boil again.  (Do not bring the coconut milk to a fast boil, just having small bubbles on the side of the pot is done.) Remove the pot from heat, take out the pandan leaves, cover with lid and set aside.

(D)  Assemble the pandan and coconut milk agar-agar

1. Measure 135 ml. of the pandan agar-agar and slowly pour it into the mold.  Place into the fridge for about 2 minutes.  To check on the firmness, use finger to lightly press on the top.
2. Take out from the fridge.  Measure 135 ml. of the coconut milk agar-agar and slowly pour it on top of the pandan agar-agar.  Place it back into the fridge.
3. Repeat with the rest of the layers until both the agar-agar are used up.
4. Refrigerate for at least 4 hours until hardened.
5. Remove the agar-agar from the mold, cut and enjoy...

I adapted this recipe from 'Shadajie Kitchen' with a slight adjustment to suit my preference.  If you are interested to follow the step by step in making this recipe, click the link here.

Yi Yi Ren and Sweet Potato Drink

Care to join me for another barley drink with boiled sweet potatoes....

Ingredients:

1 orange sweet potato (peeled and cut into bite-sized pieces)

2 pieces Screw Pine Leaf

Rock sugar/granulated sugar (to taste)

2 bowls water

Methods:

1. In a pot, add water and place over a stove of medium heat.
2. Once the water has boiled add in screw pine leaves and sweet potato.  Let it boil until the sweet potato has soften.  
3. Add sugar and continue to boil until sugar has dissolved.  Taste for sweetness of your preference.
4. Switch off heat.
5. Remove the screw pine leaves.
6. Enjoy the sweet potatoes drink warm, cool or chill.
7. Since I also boiled the Yi Yi Ren drink separately at the same time, I mix the two drinks together and here goes my Yi Yi Ren and Sweet Potato Drink!

Pumpkin Barley Drink

Barley have always been my family's favorite drink.  I always make sure that I will keep stock for barley grains in my fridge, especially the locally grown barley.  This time around, as the weather is getting hotter by day, I am using the imported barley, known as Yi Yi Ren or Job's Tear.  As I have some fresh pumpkin in my fridge, I come up with this Pumpkin Barley Drink.  Some of the health properties of Yi Yi Ren are: improve digestions, prevents body heat, boosts immunity and many others.

Ingredients:

50 g. Yi Yi Ren Barley

200 g. pumpkin

2 Liter water (add more if needed, as it evaporates during boiling)

Cane sugar/rock sugar/granulated sugar (to taste)

Screw Pine Leaves/Pandan Leaves - I use 4 leaves

Methods:

1. Wash pumpkin, discard seeds (use spoon to scoop), remove skin and cut into thin slices.  Steam until soften, mash with masher and set aside.
2. Wash barley and screw pine leaves; boil with water until barley has soften.  Yi Yi Ren barley takes a longer time to boil as compared to the local barley.
3. Add the mashed pumpkin and sugar, stir well, taste for sweetness of your preference.  I prefer mine less sweet.
4. Discard screw pine leaves.
5. Serve warm or chill.

I adapted this recipe from 'Desirable recipes by Mun Yuen - Amy' with slight adjustments to suit my preference.

Glass Puding or Agar-Agar

Puding or Agar-Agar is a favorite desserts for many, especially during the hot season.  But if you prefers it less sweet, homemade ones are always the best!

Ingredients:

(A)

10 g. agar-agar strips

2 cups water

1/3 cup granulated sugar

1/2 cup evaporated milk

a pinch of salt

Pink, green and blue color paste

(B)

10 g. agar-agar strips

4 cups water

1/3 cup granulated sugar

2 pcs. pandan leaf (knoted)

a pinch of salt

Methods: 

(A)

1. In a medium pot, add water and agar-agar strips; boil using medium heat while stirring, until agar-agar is fully dissolved.  Add in sugar, stir and let it boil until sugar has dissolved.
2. Add in evaporated milk, pinch of salt, and stir until combined. Once it starts to boil, remove from heat.
3. Pour the mixture into 3 containers.  Add color paste into each, stir to mix well, and place in the refrigerator until hardened.

(B)

1. In a clean medium pot, cook agar-agar strips and water until dissolved.  Add in sugar, knotted pandan leaf, stir and let it boil until sugar dissolved.
2. Add in a pinch of salt, stir until well mixed, and remove from heat.
3. Take out the agar-agar of (A) from the fridge.  Cut each into different shapes and sizes.  Arrange them in a slightly bigger container.
4. Pour the agar-agar mixture which we cook in (B) over the top slowly.  Place the container in the fridge for 2-3 hours until hardened.
5. Remove the puding or agar-agar onto a large chopping board; cut into the shapes and sizes of your preference; and serve...

I adapted this recipe from 'Galeri Resepi' with a slight adjustment to suit my preference.

Tang Yuan With Purple Sweet Potato Filling

I have always been wanting to try making Tang Yuan with fillings of sweet potatoes.  I came across a recipe 'Crystal Tang Yuan With Purple Sweet Potato Filling' from 'What to cook today,' so decided to use their filling recipe for my Tang Yuan.  The outcome is so yummy... and have been making it quite often since then.  I would like to share the recipe with all my readers.

(A) Ingredients for purple sweet potato filling:

220 g. purple sweet potato

10 g. condensed milk

10 g. unsalted butter

Methods:

1. Peel and cut sweet potatoes into 1/2" pieces.
2. Steam in a steamer until soft.
3. Immediately, remove the sweet potatoes into a bowl.  Add butter and condensed milk.  Mash with a masher, while the potato is still hot.  Change to a rubber spatula to keep stirring until you get a smooth paste.
4. Cover with a cling wrap to prevent from drying.  Chill in the fridge for at least 1 hour.
5. Lightly oil your palms and roll the mashed sweet potatoes into round balls and place them on a baking sheet.  Put in the freezer to let it harden.

Frozen sweet potato filling

(B)  Ingredients for the Tang Yuan dough:

As I've mentioned in my previous blog on making Tang Yuan dough, I never use any specific measurement.  I just add Glutinous Rice Flour into a bowl.  Amount depending on how much you are making at a particular time.  Then add room temperature water, little by little, and mix (I usually use my clean hand) until a dough is form.

Continue to knead until smooth.  If you prefer softer tang yuan,  add a bit more water or like wise.  I prefer my tang yuan chewy.

(C)  Wrap the purple sweet potato filling with the tang yuan dough:

Pinch a portion of the tang yuan dough, form into a ball, flatten it with your palm and fingers, then take a purple sweet potato filling and place it in the middle of the dough, fold the edges in, pinch to seal and roll into a big ball.  Repeat until all is done.  

(D)  Cooking the tang yuan:

1. Fill a medium/small pot with enough water, no need to be full.  Bring it to a boil.  This is for boiling the tang yuan.
2. For the sugar water, fill another medium/small pot with enough water and bring it to boil.  Add in 2 pieces of pandan leaves, tied into a knot.  Let the water boil until the pandan leaves releases its fragrant aroma.  Add in granulated sugar/rock sugar/brown sugar/raw cane sugar; stir to let the sugar melt; taste for the sweetness of your preference.  Switch the heat to low.
3. When the water in  (1) has come to a boil, add in the tang yuan.  Stir gently with a spatula to ensure that the tang yuan is not sticking onto the bottom of the pot.  Let it boil until all the tang yuan floats to the surface of the water.  Switch off heat, use a slotted spatula to scoop the tang yuan and immediately place it into the sugar water; switch heat to medium and let it boil for a quick minute.  Switch off heat.
4. Remove the pandan leaves and scoop the tang yuan into individual bowls, serve warm, in room temperature or cold (place into the fridge).

Notes:

1. Any leftover purple sweet potato balls can be place in airtight container and keep in the freezer.  When you decide to make tang yuan out of it;  take it out from the freezer and leave it in the fridge, make the tang yuan dough, wrap with the dough, cook and enjoy. 
2. Each time I make use of the purple sweet potato balls, I will cook it in a different combination as per picture below.... It's such fun!! 
3. For infor, the pink color tang yuan is made by adding a drop or 2 of the pink  food coloring/paste.  Whereas, I use the pandan paste for the green color tang yuan.

Hope you all enjoy this Tang Yuan post, which have been long overdue.  Happy cooking dear friends and readers ~ CHEERS ~

Tang Yuan aka Glutinous Rice Balls

In the olden days, Tang Yuan is only homemade and served once a year, during the Dongzhi Festival or commonly known as Winter Solstice Festival.  It is a festival celebrated by the Chinese all over the world.  Throughout my childhood years, I only know of Tang Yuan served with sweetened soup, which comes in colors of white and pink, and without any filling.  

Today, Tang Yuan aka Glutinous Rice Balls are served as Desserts with different colors, flavors, and many types of yummylicious fillings; in food stalls, restaurants and even home kitchens.  

Personally for me, I made Tang Yuan to enjoy any time throughout the year, especially as and when I feel like eating them ~ smile ~

I am happy to share the different types of Tang Yuan which I've made....

Traditional Tang Yuan

- without filling

- color of white and pink

My grandson loves to help in the making whenever he is back in hometown.

Without filling served with local barley soup

Tang Yuan of pandan flavor and wrapped with creamy mashed purple sweet potato with condensed milk and butter

Filling of black sesame paste

Tang Yuan served with wheat berries in light coconut milk

My recipe tips of making Tang Yuan aka Glutinous Rice Balls is very simple.  In a bowl, add glutinous rice flour (amount according to how much you want to make), then add room temperature water, bit by bit, and mix until you get a dough. Knead until smooth.  If you prefer your Tang Yuan to be soft, add a bit more water; I always prefers a chewy Tang Yuan, so I add less water, and knead it a little longer!

Enjoy making your own Tang Yuan in the comfort of your sweet home ~ cheers ~

Mango Milk Dessert

If you are a fan of mangoes and loves desserts, you will sure enjoy this 'simple yet yummylicious' refreshing mango flavored milk, which is very similar to mango milkshake, but the difference is the consistency and flavors.  

Ingredients: (serves 1)

1/2 cup mango (peeled and chopped)

3/4 cup milk

1/2 tbsp. sugar (as needed, depending on the sweetness of the mango)

Any types of nuts, for garnishing (optional) - I did not use

Methods:

1. Combine all ingredients in a blender jar.
2. Blend everything until smooth.
3. Chill in the refrigerator for some time.
4. Pour into glass, garnish with nuts (if using), and serve chilled.

This recipe is adapted from 'blendwithspices.com' with slight adjustment to suit my personal preference.

Dragonfruit Chia Pudding

 

Ingredients: (serves 2)

1/2 cup milk

1 1/2 tbsp. Chia Seeds

1 tbsp. sugar

1/2 dragonfruit (red flesh)

Topping: Barley grains

Methods:

1. In a bowl, combine milk, sugar and Chia Seeds.  Let it set in the refrigerator for 1-3 hours, or until set.
2. Peel the dragonfruit and cut into pieces.  Blend/puree until smooth.
3. To assemble, divide the milk-chia pudding mix into 2 serving glasses.  Add the dragonfruit puree. Finally, top with barley grains.  Topping can be any choices of nuts or additional fruits.  Since I boiled barley soup, I use the barley grains as topping.

This recipe is adapted from 'blendwithspices.com' with adjustments to suit my preferences.

Mango Sago Dessert

 

Ingredients: (serves 3)

1/4 cup uncooked white sago

1 large ripe mango

25 ml. coconut milk

70 ml. evaporated milk (add more if needed)

150 ml. chilled drinking water

1 tbsp. granulated sugar (add more if you prefer sweeter or taste for correct sweetness, depending on the sweetness of the mango)

1/2 pinch of salt

Ice cubes to serve

Methods:

1. To cook sago: Boil water in a medium pot, when water has come to a boil, add in sago.  Cook on medium heat for about 10 minutes and stirring often, to prevent the sago from sticking onto the pot.  Cook until translucent, leaving small white spots.  Turn off heat and put the lid on and let it stuff for another 15 minutes. By then, there is no white spots and the sago becomes completely transparent.  Drain on a colander/wire sieve, wash with water while stirring with a spoon until the sago pearls have cool down, then, place in a bowl and set aside.
2. Peel and cut the mangoes into small cubes, reserve some for topping.  Add the mango cubes into a blender jar, add sugar and salt.  Blend until smooth and transfer to a large bowl.
3. Add in coconut milk, evaporated milk and water.  Stir well.  If the consistency is too thick, add in more evaporated milk and chilled water.
4. Mix in cooled sago and refrigerate for 2 to 3 hours until very chilled.
5. To serve, add in desired amount of ice cubes and topped with the reserved mango cubes.
6. Serve chilled.

I adapted this simple and yummylicious Dessert from 'bearnakedfood.com.'