Bubur Cha Cha (摩摩喳喳)

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INTRODUCTION

While I know many bloggers have blogged this common dessert, to be frank, I am rather reluctant to share this recipe as the recipe is so flexible and most household will know how to prepare in their unique way.

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However, whenever I posted my home cooked bubur cha cha, there are many LIKES in Facebook post and members are always requesting for recipes. To avoid this, i have decided to document down the recipe for easier referral..

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I do not think that I need to explain what is bubur cha cha. It is such a common dessert among Singaporeans and Malaysians. Bubur in Malay means porridge and Cha cha, I presumed is a dance. Does that mean that after you drink this sweet porridge, you are going to dance Cha Cha? Ha-ha and I do not there is any one who can provide me with the answer.

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The main ingredients of this dessert are yam, sweet potatoes and some types of tapioca flour cubes. Bubur Cha Cha experts are placing emphasis on the colour combinations. Some may use up to three types of sweet potatoes (orange, purple and yellow) colour. Besides this, black eye beans, banana and jackfruits were added to the sweet porridge. In recent years, tapioca pearls were used instead of tapioca cubes. As for the shapes of these items, as i am not a Peranakan and I will tell you that you are free to cut into your favourite shapes.. Sweetener can range from normal white granulated sugar, brown nipah palm sugar (gula apong), gula Melaka (coconut sugar) or red sugar! To make it creamier, you can either used coconut milk or substituted it with fresh milk or evaporated milk.

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As for the colour combination, you can try the following suggested combo. Though gula melaka can be used, for beautiful combination, it is suggested that castor sugar be used such that the colour stands out in a white background.

  • Purple: Purple sweet potatoes
  • Orange: Orange sweet potatoes
  • Yellow:  Yellow sweet potatoes or bananas or jackfruits
  • Green: Green colour tapioca jelly and some cut pandan leaves as decoration
  • Blue : Blue pea flower tapioca jelly
  • Red: Red colour tapioca jelly or red kidney beans or Thai red ruby dessert
  • Maroon to black : Black eye peas
  • White: Yam

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WHAT IS REQUIRED

Servings: 4-5 adult servings

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  • 150 grams of sweet potatoes (cut into desired shape with about 1-2 cm thickness)
  • 150 grams of yam or taro (cut into desired shape with about 1-2 cm thickness)
  • 50 grams of sago balls (soak in cold water for at least 30 minutes)
  • 2-3 bananas
  • 10 Pandan leaves
  • Pinches of salt
  • 200 ml of castor sugar
  • 400 ml of thin coconut milk
  • 600 ml of plain water

Tapioca Jelly

  • 100 grams of tapioca flour
  • 60 grams of hot boiling water
  • 2 tablespoons of cooking oil
  • 1 tablespoon of icing sugar
  • Some permitted food colouring of your choice

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STEPS OF PREPARATION

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  • In a bowl, put icing, tapioca flour and cooking oil. Pour in the hot boiling water. Use a chopstick to stir until lumps are formed. When the temperature drops slightly, use your hand to knead it into a pliable dough. Divide the dough into 3 portions. Add in 1-2 drops of  green, red and blue permitted food colouring for each portion. Knead again until the colour is well combined. Pinch a small dough, rub between palms until both ends tapered and set aside the pellet.. Perform the same for all the others. Dust some tapioca flour to prevent sticking.

  • Get ready a pot of hot boiling water, throw in these tapioca dough, boil until the tapioca dough float upwards and appear transparent. Get ready another bowl of icing cold water, transfer these cooked tapioca dough to the icy water. Soak for 5 minutes, drain and set aside for later use.

Note:

  • For tapioca jelly, you can chose to do any shape. Alternative method is to roll the dough until a flat piece of about 1 cm thickness, use knife to cut into diamond, triangle or other shapes. I have chosen this pellet shape as I found that this is faster for me..

  • Your colouring cannot be too much, otherwise, the colour will stain your coconut milk. Your white santan may become red colour santan.

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  • While you are doing the tapioca jelly, you can do the steaming first. In a lightly grease tray, steam the sweet potatoes, taro and sago balls until 80% cooked through and sago balls turn transparent. The timing of steaming will very much depend on the size of the sweet potatoes cube. It should be around 10-15 minutes.  Please be reminded that since all these will continue to be cooked again in the next step, you have to ensure that the sweet potatoes and yam will not be overly cooked. Otherwise, they will disintegrates in the next step.

  • In a big pot, put in 600 ml of water, pandan leaves, sugar, pinches of salt and bring to boil. Add the ingredients in the following sequence: Tapioca jelly, sago balls, steamed sweet potatoes and yam. Once it boils, add the coconut milk and let it simmer for another 5-10 minutes.  Off the heat, add the cut banana and the dessert is ready to be served.  (It is advisable that you add the sugar gradually as every body’s taste bud are different. If it is too sweet to your liking, just dilute with some water.

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CONCLUSION

This recipe is totally flexible and you can add and minus the types and quantities of all the ingredients listed about.. However, the pinches of salt is critical in the preparation of a good bowl of this famous dessert.. It’s role is to negate the creaminess and sweetness of the dessert. With this small amount of salt, your guest may an additional bowl whereas without it, one bowl will make your guest feels bloated (jelak in Malay).

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Hope you like the post today. Cheers and have a nice day.

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Durian Crepes or Durian Pancakes (榴莲班戟, 榴莲可丽饼)

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INTRODUCTION

I do not know who started to pair crepes with durian…Honestly, I have never tried before but I do know Facebook players are making lots of money by selling this simple durian crepes… However, I can easily imagine the creamy taste that goes well with the soft thin crepes..

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Crepes is nothing new in Western desert cookbooks.. It is a rather classic dessert that are loaded with cheeses, creams or various type of syrups, fruits or biscuits. While crepes is of French origin, to put in bluntly, it is just another type of thin pancake .

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As per Wikipedia

“A crêpe or crepe  is a type of very thin pancake, usually made from wheat flour (crêpes de froment) or buckwheat flour (galettes). The word is of French origin, deriving from the Latin crispa, meaning “curled”. While crêpes are often associated with Brittany, a region in the northwest of France, their consumption is widespread in France, Belgium, Quebec and many parts of Europe, North Africa and the Southern Cone of South America. Crêpes are served with a variety of fillings, from the simplest with only sugar to flambéed crêpes Suzette or elaborate savoury galettes.”

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Friends told me that these durian crepes are rather expensive, A small thin piece of durian or mango crepe will cost most than RM5 in Malaysia and in Singapore almost S$4.  The crepes that was sold looked very thick but it was full of cream and not much of durian or mango fleshes can be seen. Essentially, the buyer is eating durian and mango flavoured whipped cream and I can assure you that most will use the cheapest durian or mango for this dessert but claimed to be prepared using top quality durian . Buyer will not be able to differentiate as the texture and fragrant will be masked by the whipped cream..

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Now is durian season and I have purchased 3 reasonable priced durians with S$30.. The quality is good and one can just eat it as it is. However, for the sake of the readers and exposure to my kids, i have decided to prepare durian crepes.. Preparation is very easy and chances of failure are very low.

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WHAT IS REQUIRED

Recipe adapted from: How to Cook Durian Crepes – Recipe Mash

Servings: About 5 durian crepes

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  • 160 grams or ml of plain water
  • 50 grams of plain flour
  • 40 grams or ml of fresh milk
  • 30 grams of melted butter
  • 30 grams of castor sugar
  • 1 tablespoon of custard powder or corn starch
  • 1 egg, lightly beaten
  • Few drops of egg yolk yellow colouring (optional)

Fillings

  • 300 grams of durian flesh
  • 1 cup of fresh cream for whipping

For fillings, these are the estimate quantities. A bit more or less is acceptable. If you are generously enough, you can increase the fillings to 600 grams and make a fat durian crepes.

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STEPS OF PREPARATION

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  • Deseed the durian and set aside the durian flesh.

  • Beat the fresh cream until firm peak, fold in the durian flesh lightly and swiftly until well combined. Put in the fridge and set aside for later assembly.

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  • Sift the custard flour and plain flour into a bowl. Add the sugar and stir until well combined. Make a well in the centre, add the yellow colouring,  melted butter, milk and water. Stir until well combined and become liquid batter.

  • Heat up a flat non stick pan or skillet under medium heat. Put about 1/2 cup of the batter and swirl it round until the surface is fully covered with the batter.

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  • Let the batter dries up. The crepe is considered as cooked when it dries up,  the colour changes, air bubble starts to form at the bottom of the crepe and the sides of the crepe starts to curl up. Lightly lift up the side of the crepe and transfer to a plate. Let it cooled completely before proceeding the next step.

  • Put one crepe on a flat surface, put one to two tablespoons of durian cream on the centre, fold up the sides and best served chilled .

Notes:

  • The same way of preparation can be used for mango crepes.

  • Another alternative way is not to combine the durian flesh and cream. During assembly, have one tablespoon of cream followed by one tablespoon of durian flesh. Personally, I prefer the method as specified in this recipe by mixing the cream and the durian flesh together to facilitate the preparation. Taste and texture will exactly be the same.

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CONCLUSION

Is it not a very simple recipe to try and save you some money from purchase from the store? The filling quantities are flexible and depend on your taste buds. Creams can be listed as optional if you will like to have pure durian flesh. If you want a good presentation, you will need to have a thicker crepe and possibly you will need to use one cup of batter for crepe.. It will facilitate your wrapping into some beautiful shapes . It is definitely a presentable gift to be given up to friends, relatives or even clients since it was sold at a high price premium.

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Hope you like the post today. Cheers and have a nice day.

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Thai Red Rubies Dessert (Tub Tim Grob, Thapthim krop, ทับทิมกรอบ, 椰香红宝石)

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INTRODUCTION

My kids went holiday to home town and their aunties brought them to a Thai restaurant..They ordered the Thai red ruby dessert and obviously very impressed with that.. They told their aunties that it is very nice and wanted to ask their father to do it… My sister in law messaged me and asked me if I am able to do this dessert.. I told them, no problem as it is a rather simple recipe..

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When they are back home few days ago, I have decided to lay my hand to do the dessert.. I prepared early in the morning and when they woke up from the bed, they are so happy to see the dessert is ready.. It is also a joy to see them “wow here and there” seeing the food that they liked.. ha-ha.

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I am sure this is not an unfamiliar dessert to most readers. Initially, I thought that it is very difficult to prepare when I first tasted it many years ago in the Thai restaurant. The dessert looked very complicated since it is a piece of water chestnuts wrapped in some transparent tapioca dough. Initially, I thought that I have to make a red dough and wrap the small white water chestnuts one by one…

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But I was wrong, totally wrong, all my speculations were wrong.. After viewing one video in the internet, i found that the process is much easier . Water chestnut was cut, coloured and “coated” by using tapioca flour rather tapioca flour dough.. Well, I did not follow exactly that recipe since this is a very simple flexible recipe and error tolerances are very high.. Therefore, for readers, I will share the methods and feel free to add or minus quantities of the ingredients as stated in the recipe.

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“Thapthim krop (Thai: ทับทิมกรอบ, pronounced [tʰáp.tʰīm krɔ̀ːp]) is one of the most famous Thai desserts, which is made of cubes of water chestnuts in syrup coated with red food coloring. This dessert is known as “pomegranate seeds” or “rubies” because of its appearance.[2] It is usually eaten with coconut milk and ice cubes.”

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WHAT IS REQUIRED

Servings: About 8-10 adult servings

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Water Chestnuts Coating

  • 500 grams of water chestnuts, de-skinned
  • 250 grams of tapioca flour
  • About 1 tablespoon of red colouring

Coconut milk syrup

  • 600 grams or ml  of thick coconut milk
  • 600 grams or ml of plain water
  • 150 grams of castor sugar
  • 10 pandan leaves, tie into knot
  • Pinches of salt

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STEPS OF PREPARATION

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  • Put all the coconut milk syrup ingredients in a pot and bring to boil under medium to high heat. Constant stirring is required to avoid lumps being formed. Once done, take out the pandan leaves and let it cool completely. If preferred, chill in the fridge.  If it is too sweet, you can add more water but remember that water chestnut will be tasteless.

  • Put the red colouring and add additional a few tablespoons of water. Cut the water chestnuts into about 1 cm x 1 cm x 1 cm size (note that this is ideal and of course there will be head and tail that cannot follow the size which is ok as it will not be obvious). Put the cut water chestnuts into colouring water and let sit rest for at least 15 minutes or longer .

Note:

Colouring quantities is for your reference and it depends on your personal preference. In addition, it will varies with different brand, liquid gel vs liquid or powder form. So use your judgement and get the colour that you preferred.

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  • Once the water chestnut reached the colour tone you preferred, drain and pour the coloured water chestnuts into the tapioca flour. Use a spoon or fork to fold the flour onto the water chestnuts such that all the water chestnut is evenly coated. The coating shall be until an extent that the water chestnut cubes looked whitish . If it is pinkish, more tapioca flour need to be added. Let it rest for 15 minutes before the boiling.

  • Meanwhile, get ready another pot of icy cold water adequate to put all the cooked water chestnut.

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  • Get ready a big pot of hot boiling water. Once the water is boiling, add in the floured water chestnut cubes. The water chestnuts cubes will sink to the bottom of the pot and once it floated up, it is generally considered as cooked. However, as an additional cautious measure, looked for any cubes that is whitish in colour and ensure that all the cubes are transparent. Transfer the floated water chestnuts cubes to the icy cold water and let it rest for about 5 minutes. Drain and transfer to a container for future serving. Add some cooked water to avoid the cubes stick to each other.

  • For serving, in a serving cup, put one or two tablespoons of water chestnuts, put adequate chilled coconut syrup and best served as a dessert. If you preferred, you can add shelved ice to the dessert.

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CONCLUSION

Let’s be very frank, if you are not into colouring, this dessert will not be suitable to you… But is it not the same when you ordered in the restaurant? However, it you do not mind to have another colour, I can suggest that you use blue pea flower for blue coloured water chestnut. That it will be blue ruby which is equally interesting…

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Hope you like the post today. Cheers and have a nice day.

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(updated as at 13 March 2015)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.


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Steamed Sago Cake–Kuih Bronok or Lapis Sagu(西米椰丝蒸糕,珍珠糕)

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INTRODUCTION

I have seen a kuih that looked rather similar with this kuih in Bengawan Solo made of sago balls.. It was called Sagu Melaka. Possibly such name was called because gula melaka was used in the middle layer and coconut milk was added for the first white layer..

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However, in Malaysia especially in the East Coast states of Peninsular Malaysia, this kuih was called kuih bronok or Kuih bronok Sagu. As per Malay Wikipedia, kuih bronok is a Malay delicacy that is made of sago balls and eaten with shredded coconut.

Kuih Beronok atau juga dikenali sebagai beronok sagu merupakan sejenis kuih tradisional Melayu. Ia dibuat daripada sagu biji atau juga dikenali sebagai sagu mata ikan. Kuih Beronok ini dimakan bersama dengan kelapa parut.” (Source: http://ms.wikipedia.org/wiki/Kuih_bronok)

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There is no unwritten rules that the kuih must be red or green. Both are for colouring and to a certain extent for some flavouring as all should know that sago is tasteless and transparent. Red colour is a striking colour and most sold in the stores are red colour.

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The flavouring commonly used by our Malay brothers are air bunga or rose water possibly because of the historical influence of Middle East cuisines. If you like air bandung, a type of rose flavour drinks, you may like the flavour. Though the price of rose water is very cheap and can be easily purchased in Indian Muslim or Malay provision stalls, this is optional since you just need 2-3 tablespoons of such flavour.

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“Rose water is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil for use in perfume. It is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia. Rose syrup is made from rose water, with sugar added. Rose water has a very distinctive flavour and is used heavily in Persian and Middle Eastern cuisine—especially in sweets such as nougat, gumdrops, raahat and baklava. For example, rose water is used to give some types of Turkish delight their distinctive flavours.” (Source: https://en.wikipedia.org/wiki/Rose_water)

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As for Pandan flavour sago balls, I have used the ready made from the stores. Traditionally, there is no other variation except the red colour rose water version. Apparently, you can also add Gula Melaka and coconut milk to the sago balls like what is sold in Singapore’s Bengawan Solo.

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WHAT IS REQUIRED

Servings: Prepare an 9” diameter tray of Kuih bronok sago

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  • 250 grams of white sago balls
  • 250 grams of Pandan sago balls
  • 200 grams of castor sugar
  • 1-2 tablespoons of rose water (optional)

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Steamed shredded coconut

  • 200 grams of grated coconut
  • Pinches of salt
  • 3-4 pandan leaves

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STEPS OF PREARATION

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  • In a steamer, place the grated coconut, 1/4 teaspoon of salt and the pandan leaves. Steam in the steamer for about 10-15 minutes or until the pandan leaves are soft. Castor sugar to taste can also be added.

  • For the white sago balls, add 3-4 drops of red colouring and the rose water. Soak both red and green sago balls in cold water for at least 1/2 hour or when the balls cannot expand anymore. Drained away the excess water and add in the 100 grams of sugar each to both green and red sago balls.  Stir until well mixed.

  • Grease a baking tray and get ready a pot of boiling water capable of steaming about 30 minutes.

  • Transfer the red sago balls to the steamer, level it and let it steams for about 5 minutes such that the red layer is slightly cooked.

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  • Open the lid, add the green sago balls. Level it and steam under high heat for 25-30 minutes until the sago balls turn transparent. Best to cool completely before cutting into pieces and served with shredded coconuts. If desired, some castor sugar can be added to the shredded coconut if a sweeter version is preferred. It can be served cold by keeping in fridge as a dessert.

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CONCLUSION

This kuih yields a very QQ texture when completely cold. It is especially fun to chew when it is chilled. Whether coloured or not, rose water or not is up to readers to desired. If preferred, readers can substitute the castor sugar with palm sugar such as Gula Melaka, and it will yield a brown colour kuih bronok sagu .

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Hope you like the post today. Cheers and have a nice day.

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Let’s Try To Have Homemade Cendol (珍多,煎律)

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INTRODUCTION

I just came back from Melaka last night and this is the first recipe I am trying to prepare.. I have eaten lots of cendol when I was young .. It was a bit dark greenish shade, translucent and soft but chewy snack.  But the cendol that I have eaten is not the same as the one I tasted in Melaka which was a  bit mushy and definitely not the texture I am looking for.. Possibly that is the characteristic of Melaka chendol, lighter colour but not chewy..

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Having said that, I respect the fact the cuisines will vary regionally to suit the local taste buds.. i am not claiming that this is the best recipe but a recipe that are closer to what I have tasted during childhood days.  This recipe provide a slightly chewy texture and it can be slightly bitter if too much of pandan leaves were used. However, such bitterness will not be obvious or being masked when eaten together with the sweet gula melaka syrup and coconut milk..

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The shape of the cendol will depend on the mould you used to prepare. i have only a simple strainer to prepare and hence it is less smooth. However, if you have some cookie presser with simple holes, you can try as it will be much easier to be pressed. This set of pictures is also less attractive because I do not have shaved ice.. It is a challenge for me to prepare shave ice at home. I used a blender but the shave ice soon melted by the time I took my photo…

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“Cendol /ˈɛndɒl/ is a traditional dessert originating from Southeast Asia which is popular in Indonesia,Malaysia, Singapore,Brunei, Cambodia, Vietnam, Thailand and Burma. There is a popular belief in Indonesia that the name “cendol” is related to, and originated from, the word jendol, in reference to the swollen green worm-like rice flour jelly; in Javanese, Sundanese and Indonesian, jendol means “bump,” “bulge,”or “swollen.” In Vietnam, this worm-like rice flour concoction is called bánh lọt or “fall through cake”. Bánh lọt is a common ingredient in a Vietnamese dessert drink called chè, or more commonly chè ba màu. In Thailand it is called lot chong (Thai: ลอดช่อง) which can be translated as “gone through a hole”, indicating the way it is made by pressing the warm dough through a sieve into a container of cold water.[5] In Burma it is known as mont let saung or မုန့်လက်ဆောင်း. In Cambodia, it is known as lot. “(Source: http://en.wikipedia.org/wiki/Cendol)

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WHAT IS REQUIRED

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Cendol

  • 100 grams of rice flour
  • 50 grams of tapioca flour
  • 10 grams of mung bean flour
  • 600 grams or ml of water
  • 1-2 drops of alkaline water or lye water (optional)

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Gula Melaka Syrup

  • 150 grams of gula Melaka
  • 25 grams of brown sugar
  • 3-4 pandan leaves
  • 20 grams of water
  • 3 Pandan Leaves

Coconut milk

  • About 200 ml or grams of thick coconut milk (freshly squeezed coconut milk preferred)
  • pinches of salt
  • 3 Pandan leaves

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STEPS OF PREPARATION

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  • In a pot, place the thick coconut milk, add pinches of salt and pandan leaves. Use low to medium heat and bring to boil. Once it boils, off the heat and let it cools. The purpose of this step is prevent the coconut milk from turning bad in hot weather and to reduce the gastro-intestinal gas production.

  • Put all the ingredients for gula melaka syrup in a pan, boil under medium heat until it melts and slightly thickens to the consistency you like. Set aside for cooling.

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  • Get ready a pot of icy cold water and a strainer with big holes.

  • Put all the flour in a pan that shall be used later for cooking the batter.

  • Cut the Pandan leaves into small chunks, transfer to the blender, add 600 grams of water, blend until as fine as you can.

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  • Sift the pandan juice to the flour, add 2 drops of lye or alkaline water. Use a wooden spoon to stir until well mixed. Transfer the batter to the stove. Use medium heat to cook the batter until it thickens. Transfer the cooked cendol to the strainer, use the wooden spoon to press it down directly to the cold water.

  • For servings, have some cendol, topped with lots of shaved ice, drizzle sparingly with the Gula Melaka syrup and thick coconut milk.. Best served when it is immediately prepared.

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Note:

  • To enhance the colour, drops of green colouring or pandan essence extract may be used. However, in this illustration, no coloring was added.

  • The cooked batter in this illustration is slightly too thick. Therefore, I have adjusted the recipe to make it less thick and therefore easier for pressing. If you have a cookie press or mash potatoes presser, you can consider using that. Otherwise, transfer the cendol to a plastic piping bag, cut a small hole at the tip, and press the hot cendol directly into the cold water.

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CONCLUSION

All cendol recipe are basically the same, finding the optimal mix of rice flour, tapioca flour and mung bean flour that give you the texture that you like. If you like it even more springy texture, reduce rice flour and add more tapioca flour. Variation of the Cendol shaved ice is many, you can add red beans or even durian to it.. In a house environment, of course we will lose out to what is sold outside because of the shaved ice but I am willing to compromise this as I know what I have used in the preparation.

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Hope you like the post today. Cheers and have a nice day.

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White Chocolate Cheesecake (白巧克力免烤芝士蛋糕)

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INTRODUCTION

I am rather busy and just felt tired these few days.. and I have not issued recipes last two days.. Don’t worry I am still on and I have many recipes that await for me to issue the post.. Some are lacking inspirations and some will be rather long winded..

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I promised this post will be as short as possible as this is a recipe of my own without reference to any other recipe.. I have this concept when I prepared my red velvet white chocolate ganache yesterday..

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I have experimented to use condensed milk, cream cheese, white chocolate and cream to come out with a frosting for the red velvet cupcake. The frosting was rather satisfactory and my family members loved the frosting very much..

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Then It struck my mind to design a cheesecake with slightly different proportion of the above ingredients.. It works very well and I am satisfied with this adventures as well.. The setting is rather fast even though it is a recipe without the use of gelatine.. Preparation is fast too, just cream and set..

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WHAT IS REQUIRED

Servings: Prepare a 3” x 6” cheesecake

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Biscuit Base

  • 80 grams of non-sweeten biscuits
  • 50 grams of hazelnuts – optional or any other nuts
  • 50 grams of melted butter
  • 50 grams of castor sugar

Cheesecake

  • 300 grams of cream cheese at room temperature
  • 200 grams of white chocolate
  • 50 grams of condensed milk
  • 30 grams of heavy cream or whipping cream (optional)

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STEPS OF PREAPARATION

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  • Melt the butter either over the stove or using microwave to heat for about 1 minute.

  • In a food processor , blend all the base ingredients until fine.

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  • Pour the melted butter into blended biscuits, stir until well mix. Transfer the crumbs to a lightly greased tin (tin with detachable base preferred_ or line the 4 sides with baking paper. Press as firm as possible and chill in the freezer for 10-15 minutes or until the base has hardened.

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  • Melt the white chocolate in the microwave for about 1 minute. Alternatively, you can use melt the chocolate using double boil method over a stove.

  • In the mixing bowl of a stand mixer, put the cream cheese, condensed milk and cream until light and fluffy. Add the melted white chocolate and cream. Continue beating until well combined. Transfer the cheese mixture to the baking tin. Level it and let it chill in the freezer for at least 2 hours or when set. You can also let it set in the chiller of the refrigerator for about 5-6 hour until it set. Serve directly from fridge.

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CONCLUSION

As this is a recipe that do not use gelatine, the firmness will not be as firm as those that use gelatine.  However, the cheesecake will definitely be firm enough for your cutting and if it serves out of your fridge. If you need to bring for outside setting, you can consider adding 2 tablespoons of melted gelatine to enhance the shape. Therefore, this recipe will be beneficial for those readers who do not like gelatine either from religion standpoint or health view point.. Do give it a try and see if it suits your taste buds.

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Hope you like the post today. Cheers and have a nice day.

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Double Chocolate Bavarian Cream or Bavarois (双巧克力慕斯杯)

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INTRODUCTION

I think a lot of readers may think that I am a blogger who only blogged traditional Chinese cuisines.. Hmmm, I do have passion for traditional cuisines but during celebrations, I do have the urge to prepare something slightly complicated than what I usually blogged..

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Today is Mother Days and I want to take this opportunity to wish all mothers and grandmothers a Happy Mothers Day 2015.. For this joyous occasion, I have decided to pick a dessert from my favourite dessert book and prepared for my wife…

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I showed her the recipe book and told her that I am going to prepare this for the family for Mother day’s celebration .. She concurred and it took me about 8 hours to get the desserts ready.. Frankly speaking, I do not like to prepare this type of elegant dessert as it takes a lot of planning and patience, waiting for the custard to set is something that really tests my patience..

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This is a custard, pudding or mousse like dessert… It taste really good when I took my portion and I have no hesitation  recommending readers to prepare for your loved ones… It is creamy, not overly sweet and it just flows down your throats.

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“Bavarian cream, Crème bavaroise or simply Bavarois is a dessert similar to pastry cream but thickened with gelatine or isinglass instead of flour or corn-starch, and flavoured with liqueur. Bavarian cream is lightened with whipped cream when on the edge of setting up, before being moulded, for a true Bavarian cream is usually filled into a fluted mould, chilled until firm, then turned out onto a serving plate. By coating a chilled mould first with a fruit gelatine, a glazed effect can be produced. Imperfections in the unmoulding are disguised with strategically placed fluted piping of crème Chantilly.In the United States, it is not uncommon to serve Bavarian cream directly from the bowl it has been chilled in, similar to a French mousse.” (Source: http://en.wikipedia.org/wiki/Bavarian_cream)

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Unlike the French authentic version that need to unmould and served with sauces, I have followed the American version of serving using dessert cups. It is more convenience for serving this way.

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WHAT IS REQUIRED

Recipe adapted from: Chocolate Bavarois – “The Essential Dessert Cookbook Page 25 Published by Murdoch Books, 2007”

Servings: About 6-8 dessert cups of  depending on size

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  • 100 grams of good quality dark chocolate , chopped
  • 170 grams or ml of fresh milk
  • 160 grams of ml of fresh cream for whipping
  • 40 grams of white sugar
  • 2 egg yolks
  • 1/2 tablespoon of gelatine

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  • 100 grams of good quality white chocolate , chopped
  • 170 grams or ml of fresh milk
  • 160 grams of ml of fresh cream for whipping
  • 40 grams of white sugar
  • 2 egg yolks
  • 1/2 tablespoon of gelatine

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STEPS OF PREPARATION

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  • Put the milk and chocolate in a pan, stir over low heat until the chocolate have melted and until the milk started to boil. Off the heat and set aside.

  • Beat the sugar and egg yolk for 1-2 minutes until light . Meanwhile, put 2 tablespoons of water in a bowl and sprinkle the gelatine on top as even as possible and leave it to go spongy.

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  • Pour the melted chocolate milk mixture on to the beaten eggs. Whisk for a minute until well combined. Transfer these mixtures back into the pan, add the gelatine, stir under low heat until the mixtures thickens slightly. As long as the mixture coats the wooden spoon, it is consider done. Transfer out to a big bowl and chilled in the refrigerator until the mixture is cold but not set..

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  • Beat the cream until soft peak form. When the mixture is cold enough, fold the cream into the mixture until well combined. Transfer the mixture to the dessert cups. Chilled until set before performing the next step. It may took 3-4 hours. However, as long as the top part is firm enough, you can proceed to do the white part if you are rushing for time. The white part is also optional. Original recipes have only chocolate portion only.

  • Perform the same for the white chocolate portion.  Pour the white chocolate mixture on top of the dark chocolate Bavarois. Before pouring, ensure the dark chocolate  top portion is already firmed. Chilled the double chocolate Bavarois until firm, best to leave it overnight or at least 4-6 hours.

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CONCLUSION

I personally think that this is a presentable dessert that will show sincerity to your loved ones. It is a bit laborious and you need lots of love and patience to get it done.. You pay a small fraction of outside price to get a restaurant style dessert.. Why not give it a try ? Best of all, you can’t purchase it elsewhere besides the classy restaurant or homemade..

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Hope you like the post today, cheers and have a nice day.

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Thai Mango Glutinous Rice Dessert (Khao Niaow Ma Muang, 泰国芒果糯米饭)

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INTRODUCTION

Thailand is the one the major producers for both glutinous rice and mangos and coconut is plentiful abundant in the country. Combining these three main ingredients into a Thai representative dessert is not surprising at all….

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However, it is rather unusual that fresh fruits were served with cooked glutinous rice and beside this Thai signature dessert, I really can’t recall any dessert that have fruit and rice combinations.

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Whatever it is, this is a nice and well known desserts among the tourists.. It also appears in the menu of most Thai restaurant overseas.. This is not surprising since this dessert is very easy to prepare and ingredients are easily available..

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Since it is such a well known dessert, I do not think I will need to further elaborate the dessert. I have decided to prepare this dessert because it is easy and mango is extremely cheap these few weeks in Singapore. I bought mine at 85cents (SGD) each.. It is really a deal and need no further consideration when I bought about 10 mango in one go.

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WHAT IS REQUIRED

Servings: 3-4 adults servings

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Glutinous Rice

  • 1-2 mangos
  • 1 cup of glutinous rice
  • 2-3 stalks of pandan leaves
  • 100 ml of coconut milk (1/2 packet)
  • Pinches of salt

Coconut milk Sauce

  • 100 ml of coconut milk (1/2 packet)
  • Pinches of salt
  • 2 tablespoons of castor sugar

Others

  • Some sesame seeds (optional)

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STEPS OF PREPARATION

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  • Wash the glutinous rice, pandan leaves and put it in a rice cooker pot. Dilute the 100 ml of coconut milk with plain water until it makes up to one cup.of diluted coconut milk. Add the coconut milk to the rice.  Add salt and cook the glutinous rice as per “sticky rice” function in the rice cooker. If your rice cooker do not have the sticky rice function, steam over stove until the glutinous rice is soft. Once cooked, let it cool and set aside for assembly.

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  • In a small pot, add coconut milk, sugar and salt. Bring to boil under medium heat. Constant stirring is required such that the coconut milk will not curdle. Set aside for assembly.

  • Peel the mango and cut into your desired sizes.

  • For assembly, have your serving plate, put some freshly cut mango and glutinous rice. Drizzle the cooked coconut milk on top of the glutinous rice. Sprinkle some sesame seeds if desired. Best served as a dessert.

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CONCLUSION

This recipe is very simple and there is nothing much I can write about. Do give it a try since mango is in seasons now.

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Hope you like the post today. Cheers and have a nice day.

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Durian Ice Cream (榴莲冰淇淋)

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INTRODUCTION

I know that this is not the right time to issue the post as durian is very expensive..and 6 small pieces of durian cost me S$15.  I purposely bought these few pieces and beg the seller to give me a durian crust for this photo taking session…

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But I am preparing this based on the durian puree that have sat in my fridge for at least 2 months that I have to get rid of it.. Previously, I used this puree  to prepare durian cream puff and have about 2 cups left..

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Don’t worry, durian can keep in the freezer rather well.. It will not be spoilt that easily.. Durian, if properly deep freeze and defrost, it tastes like ice cream.. It is cold, sweet and creamy.. That is the rationale of designing this recipe…

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This is a simple no fuss recipe.. with only 3 ingredients and 2 steps, its taste is awesome. Pardon me for not being humble to give a self praised..

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I have a few ice cream recipes, and since most households do not have ice cream making machine, steps were simplified such that no ice cream machines were required. Unlike my other ice cream recipes, i have changed the step a bit to make it a lighter ice cream which is easy to scoop out ….

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Since this is the mango season, if you are interested to make mango ice cream, you can refer to this post: Mango Is In Season, So Let’s Start Making…–Mango Ice Cream (芒果冰淇淋)

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WHAT IS REQUIRED

Servings: Prepare about 1 litre of ice cream

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  • 2 cups of durian puree
  • 1 cup of condensed milk
  • 1 cup of heavy cream or double cream or thicken cream

** Since I have used cups, i will not convert it to grams. Use any container or even rice cooking measuring cups. As long as the ratio is correct, it will be okay.. It can be glasses, cup, bowl or etc..

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STEPS OF PREPARATION

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  • In a mixing bowl, beat the cream until stiff peak. Set aside for later use. Stiff peak means when you inverted the mixing bowl, the cream will not fall down.

  • In the same mixing bowl, beat the durian puree and condensed milk until well combined. Fold in the whipped cream lightly and swiftly until well mixed. Transfer to your desired container. Keep in freezer for at least 5 hours or preferably overnight.

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CONCLUSION

Another simple recipe that have nothing to shout about. With the incorporation of whipped cream, the ice cream is fluffier. Don’t worry about the 1 cup of condensed milk, it will definitely less sweet than the commercial version.. The colour of the ice cream will depend on the durian that you used. While now may not be the durian season, you can still get reasonably priced package durian puree at Geylang fruit stalls. If I don’t remember wrongly, one  package of 1 kg deep freeze durian puree cost only about 20 SGD.  

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Hope you like the post today. Cheers and have a nice day.

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Shiny Sugar Glazed Yam And Sweet Potatoes Sticks (金银糕烧)

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INTRODUCTION

This is a common Teochew household dessert or snack that most Teochew (Chaozhou) granny will know how to do.. Usually yam cubes were used . However, for Chinese New Year, sweet potatoes were added and purposely cut into  stick form so that they resemble gold bars and yams as silver bars signifying abundance of wealth..

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The method of cooking is called Ko Sio (糕烧)。 It is to boil some sugar solution until thick syrup form and evenly coated the yam and sweet potatoes. Further boiling of this syrup and if dips into cold water  will transform into another form of dessert called candied floss yam stick (拔丝芋头/地瓜)

The above is the candied floss banana balls (Source of picture: http://a2.att.hudong.com/57/39/20300542517430139908396961330_s.jpg)

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Further boiling will render more evaporation of water and sugar will start to recrystallize and coated on the yam and hence transformed into another dessert called sugar coated yam stick. (反沙芋头)。 If you are interested in this recipe – you can refer to : Playing With Recrystallization of Sugar–Sugar Coated Yam Sticks (反沙芋头)

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All these are simple recipes  that use sugar and water as the main ingredients to sweeten the yam or sweet potatoes. It can be easily prepared at home and all that is needed is some experiences or practises…Don’t worry, too watery will become this recipe, to thick will become candid floss and when sugar recrystallized, it is another dessert. In the event that your sugar recrystallized, add water and it will come back to this recipe.. Is it not fun to play with these traditional recipes?

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Traditional household recipes are generally very easy and definitely easier than in this illustration. For home consumption, shape is not of absolute importance and the prime consideration shall be a healthier dessert and I will share the simplified steps later.

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WHAT IS REQUIRED

Servings: 3-4 adult servings

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  • 200 grams of yam sticks
  • 200 grams of sweet potatoes sticks
  • 120 grams of castor sugar
  • 100 grams (ml) of water
  • 1 teaspoon of minced shallots garlics
  • Some cooking oil for deep frying (optional)

* This is a flexible recipe, a bit more or less is acceptable including substituting the yam or sweet potatoes with others

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STEPS OF PREPARATION

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  • Heat up some cooking oil in a wok. The oil is considered as hot enough when a wooden chopstick inserted into the hot oil, bubbles start to emit. Add in the sweet potatoes and yam sticks. Turn the heat to medium. Deep fried the sticks until the exterior are hardened. Note that the step of deep frying is optional and and the purpose is to  maintain the shape of the yam stick from disintegration when cooked. These yam and sweet potatoes sticks will continue to get cooked in the next step. It took me about 10 minutes to get the texture I wanted. Drain and set aside.

  • In the same wok, put the minced shallots and garlics, sauté until it is slightly brownish. Add the deep fried yam and sweet potatoes sticks. Stir fry for one minute until well mixed.

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  • Add the sugar followed by the water, bring to boil and continue to simmer until it reaches thick syrup form. You will witness the bubbles start to get bigger and bigger.  Use a spoon to take the syrup out and when the syrup exposed to the air, if it flow thickly, it is considered as done. If it become some floss like or sugar recrystallize, It has been overcooked. Add a bit more water to dissolve the candy or crystallized sugar and cook until the sticky, gooey texture is reached.  Best served warm when it is hot.. Sprinkled with some sesame seeds if desired.

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Note:

  • Most tuber roots can be used. Besides yam(taro) and sweet potatoes, you can also use tapioca. Shape of the yam and sweet potatoes is of individual preference. It can be in stick form or cube form or even mould into flower shape. Shape will affect the timing of the cooking,. The smaller it is , the shorter will be the timing.
  • For home consumption, there is no need to deep fry the yam and sweet potatoes. The main purpose of deep frying is to maintain the shape of the yam and sweet potatoes. As such, after sautéing the minced shallots, add the yam plus sweet potatoes, add adequate water to simmer the yam until soft, add sugar and continue to cook until thick syrup form.  Off heat and serve when hot. The yam and sweet potatoes may slightly disintegrate if overcooked but it will be a healthier alternative..

  • To make it even healthier, sautéing can be omitted, just add water and sugar to yam and sweet potatoes stick, simmer until thick syrup form.. But it lacks the aromatic that shallot oils gave.

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CONCLUSION

This recipe is not difficult.. Don’t worry that it is too sweet.. If you found it to be too sweet, either dilute the syrup with a bit of water or just scrap away the syrup ..However, adding too much water will become sweet potato soup!!  Remember that you can use tapioca or other roots, cook in different shapes, use different type (colours) of sweet potatoes…Trust me, kids will love this dessert (?)… but why my late mum always cooked this as breakfast.. Haha

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Hope you like the post today. Cheers and have a nice day.

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