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



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..


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..


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…


“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)





  • 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)


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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  • 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.



  • 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.



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.


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



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



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..


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..


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..


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..



Servings: Prepare a 3” x 6” cheesecake


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


  • 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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  • 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.



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.


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



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



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..


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…


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..


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.


“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)


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.



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


  • 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


  • 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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  • 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.



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..


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



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



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….


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.


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..


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.



Servings: 3-4 adults servings


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


  • Some sesame seeds (optional)




  • 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.


  • 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.



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.


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




Durian Ice Cream (榴莲冰淇淋)



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…


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..


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…


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..


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 ….


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)



Servings: Prepare about 1 litre of ice cream


  • 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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  • 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.



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.  


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



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



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..


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)


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)


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?


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.



Servings: 3-4 adult servings


  • 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




  • 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.


  • 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.



  • 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.



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


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




Playing With Recrystallization of Sugar–Sugar Coated Yam Sticks (反沙芋头)

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This is an easy peasy recipe but hard to master… I have tried many times and comes out with these rather ugly sugar coated yam stick.. Well, just to assure readers that if you are not able to do the coating properly, it is still nice to eat and worst come to worst, it will become thick syrup coated sugar sticks and that is another Teochew delicacies.

IMG_4160 Thick syrup coated yam cubes (高烧芋)

As this Teochew or Chazhou dessert is not really common in Singapore and Malaysia restaurants, I do not expect many readers of other dialects know about this delicacy. However, it is rather common in Hong Kong and China’s Teochew or Chaozhou restaurant. I do have a fair share of nicely sugar coated yam stick.s It is supposed to be crispy but when you bite it, the sugar become very sandy.


Is it too sweet? Whether sweet or not will depend on one’s skill of coating and the size of the yam stick. If you have over coated some tiny sized yam stick, it will definitely be sweet. If you have a thin coating of thick yam stick, it will not be sweet at all and pleasure is to bite the sandy sugar coated with the yam. Traditional, this dessert is served with a type of Chinese tea called kungfu tea which is not sweetened. Is it not balance off the sweetness.

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This recipe requires practise as it deals with recrystallization of sugar. When sugar is boiled with water, a syrup is formed. At 18 degree Celsius, sugar syrup is stable, When one continues to boil, water moisture is lost and syrup will become unstable as it is super saturated.When super saturated syrups cooled down, excess sugar crystals will precipitate and crystalize out of the solution those forming white crystalized sugar. Further boiling will caramelize the sugar syrup and when cooled, becomes a big piece of brown sugar is formed.  Therefore, essentially, one will only have probably 1 minute to properly coat the yam stick with white sandy sugar…. It does need practise and possibly that explains why the restaurant is charging rather high for a white coloured sugar coated yam stick..


For those who understand Mandarin, Chinese Wikipedia records that :

反沙芋中國潮州的一道很講究烹調功夫的甜點,把切成手指般大小的芋頭,加入沙糖炒勻至芋頭塊乾身及香脆。難度是先把沙糖下鑊慢火炒溶成液狀,下芋頭條繼續炒,使芋頭條在炒熟的同時要全條被糖液全包裹並慢慢轉乾回沙糖狀全包裹着芋頭條,由沙狀轉液狀再轉回沙狀此過程稱為「反沙」,習慣上進食反沙芋時配合喝鐵觀音,有消除滯脹感的作 用。” (Source: http://zh.wikipedia.org/wiki/%E5%8F%8D%E6%B2%99%E8%8A%8B)

However, the method that I am sharing is slightly different from what is written in Chinese Wikipedia. To make the yam more fragrant and easier to coat, it was pre-cooked before sugar coating was done.



Servings: 5-6 adult servings


  • 500 grams of yam or taro
  • 220 grams of white sugar
  • 100 grams of plain water
  • 1 teaspoon of deep fried shallots or garlics (optional)
  • Adequate cooking oil for deep frying






  • Skinned the yam, cut into finger size length and thickness. Deep fry in a pot of hot oil under medium heat until the yam is cooked. The yam is considered as cooked when one can easily insert a chopstick into the centre of of the yam. Drain and set aside.

  • In another pan, add the sugar and water , bring to boil. Once it boils, you will witness some big bubbles being formed. The bubbles will become smaller and smaller upon further boiling as the syrup has thickened. Once the small bubbles are formed, add the deep fried yam stick and coat with syrup as evenly as possible. After 1/2 a minute, off the heat and continue . It is considered as done when you take a piece of yam stick out of the pan, the sugar starts to crystallize on the yam stick when it touches the air.


  • Best served as a dessert with a cup of Chinese tea.


  • If it refuses to crystallize, continue stir frying under low heat to get rid of excess water vapour. If it over crystallizes, add a bit water to let the sugar dissolve and repeat the process again. However, the colour may not be whitish but slightly caramel in colour.

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Personally, I need more practise on this Teochew dessert. The method is there and let learns together to master it. I hope this post will benefit readers who are looking for the recipe of this less known Teochew dessert. Again, sweet or not sweet is up to you how thick is your coating and how big is your yam stick.  Even the coating is too thick, you can always scrap off the sugar when you are eating.

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

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