15 Selected Asian Desserts

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INTRODUCTION

As my blog index is quite in a mess, I have decided to summarize my blog entries for reader’s easier reference. These are the Chinese or Asian desserts that I have prepared captured both from this blog and from Guaishushu’s Facebook Page and you may want to take a quick look. Click on the link or the pictures to get the recipes.


Mango Puddings (芒果布丁)

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Winter Melon Dried Longan Sweet Soup (冬瓜桂圆糖水)

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Aloe Vera Sweet Soup (芦荟水果甜汤)

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Poached Bosc Pears & Dragon Fruits (博斯克梨龙珠果炖冰糖)

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Barley Peanut Soup (薏米花生汤)

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Black Glutinous Rice (黑糯米)

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Sweet Potato Soup (番薯糖水)

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Barley/Black Glutinous Rice(黑糯米薏米糖水)

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Bubur Cha Cha (摩摩喳喳) 

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Fruits Soup (水果牛奶)- Soup Buah

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Mung Bean Sweet Soup (绿豆爽)Tau Suan

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Sugar Coated Yam and Sweet Potatoes Sticks (反沙芋头地瓜条)

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Yam and Pumpkin Paste Desserts With Gingko (白果金瓜芋泥)

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Hoen Kwe – Mung Bean Flour Dessert(粉糕)

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Agar Agar(燕菜) 

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If you are interested to get Chinese recipes, just copy the blog address, select translate from English to Chinese, paste it in Google Translate and you will be translated into Chinese language

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For more recipes, you can refer to my RECIPE INDEX (updated as at 3 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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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 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

desserts collection

Light Yet Sophisticated And Delicious Mango Puddings

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INTRODUCTION

I remembered I first have my mango pudding when I stayed in Hong Kong in 1995. It was rather popular be it in the hotel restaurants or in the fast food chains. For commercially packed mango puddings, it can be easily bought in the supermarkets. The dessert is light and can be served with a variety of regional fresh fruits. It is especially soothing and comforting after a heavy meal of oily or spicy foods. I loved its rich and creamy texture.

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MANGO PUDDINGS DEFINED

As per Wikipedia:

“Mango pudding is a Chinese dessert usually served cold. It is very popular in Hong Kong, where pudding is eaten as a traditional British food. Mango pudding originated in India and the recipe was introduced from the British in the 19th century. There is very little variation between the regional mango pudding’s preparation. The dessert is also found in Singapore, Malaysia, Thailand, Macau and is often served as dim sum in Chinese restaurants.” (Source: http://en.wikipedia.org/wiki/Mango_pudding)

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WHAT IS REQUIRED

Make 6 desserts cups

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  • 200 ml of coconut milks

  • 200 ml of full cream evaporated milks

  • 250 ml of fresh milks

  • 1 egg yolk

  • 150 grams of sugar

  • 1 large mango (pitted and pureed)

  • 9 gelatine sheets (about 1.5 tablespoon gelatine powder)

As for the liquids, you can change between coconut milks, evaporated milks and fresh milks  but ensure that the total volumes add up to 750 ml. This means that you can use 750 ml of fresh coconut milks if you prefer. I usually like to dilute my coconut milk as I do not want the dessert to be overly creamy and for health conscious reasons.

Note that the colour of the final mango puddings will vary depends on the types of mango that you have. If evaporated milk were added, the colour will be creamy colour.

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STEPS OF PREPARATION

Preparing the mango purees

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  • De-skin and pitted (stoned) one large mango. Put the mango flesh in a food processor, blend it until puree form and set aside for later use.

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Preparing the puddings

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  • In a sauce pan, place all the liquids and sugar and heat it under medium heat until it boils. Once boiled, turn to lowest heat available.

  • Soak your gelatine sheets for 1 minutes and place the sheets into the sauce pan. Keep stirring until all the gelatine are dissolved. Off the heat but put on top of the stove to minimize the heat loss.

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  • In a big mixing bowl, use a whisk to whisk you egg yolk until light. Add the mango puree and whisk until well mixed. Sift the hot milk onto the mango puree and stir until well mixed.

  • Spoon the mixture into lightly oil pudding moulds or dessert cups and leave to cool. Chill the mango puddings in the refrigerator for at least 6 hours (or until set), preferably overnight.

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CONCLUSION

Easy to do and tasty desserts. Classic yet sophisticated. You can serve with fresh fruits or on its own. Additions of extra evaporated milks will make it creamier. Best to present to your guest after a heavy, oily and spicy meal.

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Hope you like the post today. Cheers.

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King of Fruits + Cream Cheese = Durian Cheesecakes, Game to Try?

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INTRODUCTION

Imagine a bite of cream cheese and another bite of durian flesh, that will be what you are going to get from these cheese cake, soft, smooth, creamy and sweet.

A rather simple chilled cheese cake to make without baking, therefore the natural aroma of the durian are maintained in the cake even days after it was prepared. For this recipe, it is rather flexible except one step that I am rather insistent-handling of the durian flesh. Mastering this step will give you a cheese cake that will impressed your guest. For this step, I beg to disagreed  with any shortcut method(no blending), other than that, you can use your common sense to proceed with the making of the cheesecake.

Steps in preparing the durian cheesecake will involve (preferably in this order to smoothen your flows of preparation):

  • Preparing the biscuit crust
  • Preparation of gelatine
  • Beating the cream
  • Sifting the durian flesh
  • Making the cream cheese fillings
  • Decorating and serving the cake

Though it looks like the step are many, however the times taken are very short. So, don’t be frightened by the steps  mentioned here.

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WHAT IS DURIAN….

To start the post,  it is only fair that I have some introduction on durian as a number of my overseas friends apparently never seen durian before. As usual, per Wikipedia:

“The durian /ˈdjʊriən/ is the fruit of several tree species belonging to the genus Durio and the family Malvaceae. Regarded by many people in southeast Asia as the “king of fruits”, the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres (12 in) long and 15 centimetres (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb.). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as pleasantly fragrant; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as almonds, rotten onions, turpentine, raw sewage. The persistence of its odour has led to the fruit’s banishment from certain hotels and public transportation in southeast Asia.”

picture source: https://upload.wikimedia.org/



WHAT IS REQUIRED

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  • 350 g of assorted biscuits.You can use biscuits of any type and I have used 2 types of biscuits some sugar crackers and some Fox chocolate crunch biscuits. I have chosen to use these 2 types of biscuits as there are slightly sweeten and have been sitting in my kitchen cabinets for quite a while.
  • 150 g of melted butter.
  • 350 g cream cheese at room temperature
  • 750 g of fresh durian flesh (with seeds)

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  • 90 g of granulated sugar or sugar powder
  • 1 cup of whipping cream
  • 6 large teaspoons of gelatine powder 
  • 1/2 cups of plain water
  • 8 inches spring form cake tin or detachable base cake tin. You can refer here for more explanation on the cake tin selection.

For decoration of the cake

  • 10 large teaspoons of gelatine powder 
  • 1 cup of plain water
  • 200 gram of flesh durian tear into smaller pieces.

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STEPS OF PREPARATION

Preparing the biscuit crust….

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  • Microwave heat your butter for 1 minutes and set aside for later use.
  • In a food processor, place your assorted biscuits and blend your biscuits until very fine pieces. The finer it is, the easier it is for you to make the crust . However, if you want to have something to munch in your mouth, you can have your biscuit pieces coarser.
  • Transfer the chopped biscuits into a mixing ball. Gradually add in the melted butter. Stir until well mixed.

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  • Transfer the chopped biscuits into the spring form baking tin. Use a spoon to press firmly against the bottom and against the side such that it is equally spread out. Put in the freezer and refrigerate until later use.

 


Preparation of gelatine…..

This step can be used for both the cream cheese filling and decoration of the cheesecake.

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  • Put the water in a small metal bowl, sprinkle the gelatine in an even layer over the surface and leave to go spongy.
  • Take another bigger metal bowl, put some water and heat it using the smallest heat. Place the first bowl on top of the hot water, stir until all the gelatine are dissolved.
  • Take out, let it cool at room temperature and set aside for later use.

Beating of Cream…

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  • Either hand whisk or using a machine beat the cream until firm peak. Note that your mixing bowl must be dry and free of any oils. Otherwise , it is hard to beat the cream until firm peak. Don’t over whipped your cream. When you over whipped your creams, your can add a bit of fresh cream to make the cream looked fresh again. Shall I refer to you to some links from www.finecooking.com’s video that I have posted in Guaishushu’s Facebook Page here.
  • Scoop out your whipped cream and put it in a fridge.


Sifting of Durian Flesh…

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  • Get hold of 750g of fresh durians. De-seed the durian and put it in a sift. Use a metal spoon to rub against the sift until all the flesh become some meshed durian. Weigh 350 g and keep the leftover in the fridge for making of “durian ice cream” if you want.
  • Put your sifted durian in the fridge as it can oxidize rather quickly. Alternatively, you can just add one scoop of fresh cream that you have whipped and mixed with the sifted durian, it will reduce the tendency to get oxidize. Oxidize will render your colour darker and therefore would have less appeal to your guest.

Note:

There is no compromise to this step. As I am making a chilled creamy cheese cake, I do not wish to have any durian fibres in the cake. It should be as smooth as the cream cheese. No blending and other short cut. Eating a cheesecake with strains for durian fibres will irk your guest.

It is rather difficult to estimate the exact quantity of the raw durian you need as the recovery rates can varies. The durian that you seen in the picture is of rather good quality, yellowish colour, sweet and soft but comparatively small compared to other better quality ones. You don’t need top grade durians as too strong the smell will mask cream cheese flavour. Probably you just need the least expensive durian and your guest will be equally impressive with your final cheesecake. For Singapore and Malaysian readers, I have bought about 1.5 kg of raw durians for about SGD20. You should be able to judge the quality. It is a good buy as I only managed to use half of the durians.

Another side tip. Add equivalent amount of cream to your meshed durian, stir well, freeze it and you will get the durian ice cream. Try it and you will know that only homemade durian ice cream can be that luxurious.. thick and aromatic. Alternatively, pump into a choux pastry and it will become durian puff and if wrapped in a crepe will become durian crepe… 

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Making the Cream Cheese Fillings

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  • Use the same mixing bowl that you beat your cream, put in the cream cheese and the sugar, beat until well mixed and smooth. It will be rather fast and 2-3 minutes will do.
  • Add in the sifted durian flesh and beat at low speed until well mixed.

Note:

Some readers are telling me that they don’t have a sweet tooth and concerned about the sweetness. The sugar content in this recipe is very low considering 90g in the entire cake of about 900g, representing only about 10% of the ingredients. However, if you are still concern about the sweetness, change the granulated sugar to icing sugar powder, start with half of the volume and take a small tablespoon and taste the cream cheese durian mixture, if it is too sweet, just add in the remaining sugar powder in stages until it suit your taste buds.

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  • Take out the cooled gelatine, fold in the durian cream cheese mixture with a spatula or big metal or wood spoon. Ensure that it is well mix and followed by folding in the whipped cream. Stir until well mixed.

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  • Take out the baking tin, pour the mixture and use a spoon to flatten the top and chilled it over night.

Note:

While it is best that you chilled it overnight. However, if you run short of time , you can consider to put it in the freezer for about 1 hour when the mixture start to set or becoming firm and proceed with the next steps of decoration.

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Decorating and serving  the Cheesecake

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The decoration below is for your reference only. As durian and cheese are rather yellowish in colour,  therefore the colour of the cheesecake is quite monotonous. I have topped the cheesecakes with additional tear durian flesh. When it is set, I have made some more gelatine (about 10 big teaspoons of gelatine with 1 cup of water) and put on top of durian flesh. In this manner, the gelatine will help to preserve the durian flesh flavour and avoid it to oxidize.

For the serving, I have cut slices of fresh mango to go with it. The fresh mango will negate the creaminess of the cheesecake and just an excellent combo that I have never thought of before.

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CONCLUSIONS

  • This is not a difficult cake to make but if you are a durian and cheesecake lover, you will definitely like the cake. The cake is very creamy with natural durian fragrance even days after the cake is make. It is smooth and soft as the durian flesh have been sifted to get rid of the fibre.
  • Understand how to make this cake will also give you numerous alternatives of dessert preparation. The addition of cream to sifted durian flesh will be ideal for your durian cream puff using the choux pastry or durian crepes when wrapped it in a crepe.
  • The recipe here is definitely for homemade purposes where the usage of ingredients are rather “hard core” for durian lovers. With the same proportion of raw ingredients I mentioned in this post, this cake will be very costly if you buy it in restaurants or cafe. However, with  a fraction  of restaurant price, you can comfortably have a much better cheesecakes than in other eating outlets.
  • All steps here are rather flexible except sifted  durian flesh which I am quite insistent as the cake should be smooth and  non – fibrous. If you can’t finish the cake, try store it in a freezer, take a portion out, when you crave for it, defrost and tell me what is it like. You would not be disappointed.

Thanks for reading the post and hope you have a nice day. Cheers.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 10th February 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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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 1500 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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