Snow Fungus Pear Sweet Soup (冰糖银耳炖雪梨)



Autumn in Northern Hemisphere has arrived and those who has lived in the countries with 4 seasons will know that Autumn season is very “heaty” and “dry” making some people prone  to have nose bleed and irritation in the throats..The “heat” and “dryness” in the body will produce the following symptoms

  • Nose bleeding
  • Dry skin
  • Dry cough
  • Sore throat
  • Constipation


A bowl of this snow fungus pear sweet soup will be just the right remedy if you have one of the above symptoms. For families in Singapore and Malaysia, this sweet soup is equally good for our body whole year round. I am contemplating to start a series on common Chinese medicinal sweet soups that have nutritional and possibly healing properties.


The main ingredients in this sweet soup is snow fungus and pear. It was stewed or slow cooked with rock sugar. Snow fungus is a type of mushroom and has long been famous to have the following properties by Traditional Chinese Medicine:

  • Improve the skin completion
  • Nourishes and moisturization of the lungs
  • Probable  lowering of blood sugar and inhibit increase in cholesterol level
  • Reduce symptoms of constipation, dry cough, dry skins and respiratory discomfort.
  • improve immune systems
  • Improve retention of bodily fluids


On the other hand, pear according to the Chinese medicine

  • Improve immune systems
  • Moisturize the lungs and prevent dry couth
  • Clear lung heat
  • Prevent constipation and improve bowel movements


For those readers who understand Chinese:

“冰糖银耳炖雪梨是一道汉族药膳,属于粤菜系。冰糖有生津润肺、清热解毒、止咳化痰、利咽降浊之功效;冰糖加雪梨则具有清热润肺,清凉止咳的效果,加热过的梨汁含有更大量的抗癌物质—多酚 “梨和加热过的梨汁,都有加速排出体内致癌物质的功能。”银耳有清肺、润肺的功效,富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。冰糖银耳炖雪梨能清火止咳,此汤也适合孕妇饮用。” (Source:



Servings: 6-8 adult servings


  • 1 white fungus about palm size (雪耳,银耳)
  • 2 medium size pears (雪梨)
  • 1 tablespoons of apricot kernel (南杏)- optional
  • 50 grams of rock sugar (冰糖)
  • 4-6 red dates (红枣)
  • About 2000 ml of water



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  • Soak the snow fungus for at least 15 minutes in cold water and ensure that it expands fully. Turn and cut away the yellowish hard part. Cut the white part into small pieces. Set aside.
  • Skinned the pear and cut away the kernel. Cut into big pieces and set aside.

  • Put all the ingredients into the pressure cooker pot, add the water and ensure that the water at least cover 1 inches above the ingredients. Pressure cook for at least 30 minutes or your desired texture. Best served warm as a dessert.


  • The quantities stated here are all estimated quantities and feel free to adjust the quantities that suit you taste buds.

  • If you do not have pressure cooker, alternatives are slow cooker or over the stoves (about 1 hour) .



For Chinese traditional medicine, none will believe a bowl of sweet soup will work magic. However, if this was factored into your dietary menu, the benefits will accumulate over time.. I hope this recipe new house chefs who are looking for Chinese traditional sweet soup.


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


food bloggers[4]

Food paradize[8]


  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.


Pecan Brownies (胡桃布朗尼)



I bought a bar of chocolate from a bakery shop and by hook and by crook, I must finish this bar of chocolate as soon as possible..One of the reasons is that I myself do not really like chocolate and I also do not want kids to indulge in chocolate overloaded cuisines…


I have always wanted to blog brownie but it was being hold back because I do not have baking chocolate at home.. Since i have this bar of chocolate, the first recipe that come to my mind is brownie.. a type of desserts that is pretty common in this region especially during High Tea..  It is a dessert slice, slightly crispy on the outside, gooey and dense on the inside. In addition, it is chocolaty and a rather addictive dessert. For me, brownie must be sweet and goes well with plain tea or coffee such that a piece or two is enough to satisfy one’s craving.


There are many many recipes of brownies in the website. All major website and western bloggers will have a recipe of brownies.. For this type of common recipe, I usually do not search further but goes back to my favourite baking cookbook. This cookbook captures recipes of all common sweets and desserts and so far, the book has never failed me in any of the recipes..I have full trust and confidence on the book.


Yes, I was not disappointed with this adventure. This is the type of brownie that I am looking for, slightly gooey and chewy on the inside and crispy on the external.  Pecan was added to provide some bit pieces in the piece of chocolate overloaded desserts.. It will goes well with ice cream but I would prefer to have it with my plain earl grey tea.


The original recipe yields quite a big piece of brownie. Therefore I have decided to half the recipes and made necessary adjustment to the cooking time.  Preparation is easy peasy, no complicated equipment, no strange ingredients, just mix and bake and it yields delicious brownies..



Recipe adapted from: Page 136, Chocolate Brownies “The Essential Baking Cook Book” published by Murdoch Books in 2000

Servings: Prepare a  tray of 6” x 6” of Pecan Brownies


  • 20 grams of plain flour
  • 30 grams of cocoa powder
  • 200 grams of castor sugar
  • 100 grams of chopped pecans or walnuts
  • 125 grams of good quality dark chocolate
  • 125 grams of butter, melted
  • 2 eggs



  • Pre-heat the oven to 180 degree Celsius.

  • Lightly grease a 6”x6” baking tin and line with grease proof baking paper leaving the paper hanging over on the two long sides.

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  • Chopped the pecan or walnuts coarsely. Set aside.

  • In a microwavable bowl , put the chocolate and butter and microwave for about 1 – 1.5 minutes. Stir until well combined. Add the beaten eggs and stir again until well mixed. If there is not microwave, you can always melt the chocolate using Bain-Marie method using water bath. This involves put a bowl over a pot of hot boiling water, stir until the chocolate and butter melts.

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  • In another bowl, sift the cocoa powder and plain flour. Add the sugar and the nuts. Stir until well mixed.  Pour the batter into the dry ingredients and stir until well mixed. Transfer the batter to the lined baking tin and baked in the oven for 25-30 minutes. Cool completely before lifting out using the paper and handles. Cut into relevant sizes before servings.



Brownies are tasty yet they are so easy to prepare. There is no need to pay a price premium to have it in hotels or buy from bakeries. There are many types of brownies. Some are fudgier cake like structure and some and denser and gooier as in this recipe. While I cannot guarantee this is the best brownie available but it really suit my taste buds.


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


food bloggers[4]

Food paradize[8]


  • If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.



Cocoa Milky Layered Agar Agar (可可牛奶千层燕菜)



Prior to sharing about this recipe, I wish to take this opportunity to announce that Guaishushu’s second E-book will be due to be released this few day and I seek your kind support. I will further advise the link to purchase the E-book.. As this is an E-book, readers are paying a rather low price and if you need a hard copy, you can use the soft copy to print it yourself using PDF software..

Second e-book cover

The second E-book will have 25 noodles recipes commonly found in Singapore and Malaysia hawker centre. It includes mee soto ayam, Hokkien prawn noodles, Assam Laksa, fish head beehoon and etc..

second e-book2



Agar agar is a common Asian dessert and there is nothing to shout about.. I have a long post on Agar agar background and some basic preparation techniques in this post: Agar Agar is not the same as Agak Agak… Agar Agar is Red Algae !!  and if you are interested, you can read about what is agar agar..


I do not actually intend to share this simple agar agar recipe but when I posted my agar agar pictures, members of Facebook Group are requesting for a recipe..


Hmmmm, is there a recipe for agar agar? In my humble opinion, i always think that the most reliable recipe of agar agar are those printed in the packaging.. Every brand of agar agar is different and hence, one should always take into consideration what is printed in the package.. Otherwise, your agar agar may be too soft or too hard..


What I am sharing today is a concept on how I did this layered agar agar. Layered agar agar is not uncommon even when I was young.. The most classical agar agar combination is milo and condensed milk.. Some have coconut milk and gula melaka.. There are even those with yam cubes or water chestnut cubes. Of course the recent development is the rainbow agar agar.


I am not rejecting food colouring and I am never be a fan either.. The colour I have chosen this time is a big contrast layering using dark cocoa powder and milk.. A striking black and white layer.. I have to be frank that any agar agar that uses white layer may have a possibility of stained by colour..  Your colour design with have to take into consideration this factor.



Servings: One 4”x4”x8’ tray of Agar agar


Milk Layer

  • 2 tablespoons of milk powder
  • 12 grams of agar agar powder
  • 200 grams of white sugar
  • 800 grams or ml of plain water
  • 3 pieces of pandan leaves

Cocoa Layer

  • 2 tablespoons of dark cocoa powder or milo
  • 12 grams of agar agar powder
  • 200 grams of white sugar
  • 800 grams or ml of plain water
  • 3 pieces of pandan leaves



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  • Put about 4 tablespoons of hot water each to the milk and cocoa powder separately. Stir until the powder dissolves and form a paste.

  • Get ready 2 pots. Put in the agar agar powder, water, sugar and pandan leaves for each pot. Bring to boil. Once it boils, add the cocoa paste and milk paste to the relevant pots. Stir until well combined and turn the heat the the lowest.

  • Get ready the agar agar mould. The mould will need to be surrounded by another bigger mould filled with icy water.

  • Pour one cup of milky agar agar into the smaller mould and let it set. As it is surrounded by the icy water, the setting can be quite fast about 5 minutes. Once it sets, use a fork to lightly scratch the surface of the milk layer. Pour one cup of the cocoa agar agar LIGHTLY on top of the milky agar agar. Ensure that it is at water level . Once the cocoa agar agar have set, pour another layer of milk agar agar. Perform the same procedures until all the agar agar was used. Once all the agar agar have been used up, chilled in refrigerator for at least one hour before cutting into desired shape.


  • The process will not be very wrong if icing water was used. When ice melt, add more ice to expedite the process.

  • You can temporary off the heat for the agar while doing the layering. If they start to harden in the pot, open the heat and heat until it melts.

  • Scratching prevent sliding between layers. Otherwise, layer will slip if not properly set.



This is a simple recipe that yields an elegant dessert. May be you want to give it a try. Feel free to alter to your preferred flavour, may be santan and coffee. If gula melaka was used, remember to adjust the sugar downwards. Once again, I hope reader will support me for my second E-book.


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






Bubur Cha Cha (摩摩喳喳)



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.


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..


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.


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.


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



Servings: 4-5 adult servings


  • 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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  • 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.


  • 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.



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).


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



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



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..


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 .


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.”


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..


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.



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

Servings: About 5 durian crepes


  • 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)


  • 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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  • 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 .


  • 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.



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.


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




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



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..


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.


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…


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.


“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.”



Servings: About 8-10 adult servings


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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  • 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 .


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.




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…


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



(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.


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



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..


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:


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.


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.


“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:


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.



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


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


Steamed shredded coconut

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



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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.



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 .


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