Browsing Category: "Dessert"

8 Treasures Dessert

Dessert June 5th, 2008

6 treasures

This is another dessert recipe which I was unable to find the right name for it. So, I will call it the 8 Treasures Dessert because in the dessert, you will find 8 ingredients, though only 6 are visible. Anyway, the name is not all that important because what is more important is the deliciousness of this dessert – especially when eaten cold.

This dessert is really cooling, and I don’t mean just because it is served chilled. With a combination of white fungus, ginkgo nuts, lotus seeds, honey dates, red dates and sea coconut served in a chrysanthemum  and sugar-based soup, you will clamour for bowl after bowls of this nutritious dessert. I would recommend that you cook a substantial portion to share because it saves you the effort and your guests are likely to ask for seconds. This is a dessert which is great for parties and hot days.

A point to note. The gingko nut and lotus seeds need to be prepared for cooking by removing its inner core. For the gingko nuts, you will see one end which may show a tiny shoot just about to sprout. Poke the other side using a pointed toothpick. Do not poke at the end which the shoot can be seen. As for the lotus seeds, the technique to remove the inner core is similar.

This is the recipe for 8 Treasures Dessert Read the rest of this entry »

Dragon Fruit Jelly

Dessert April 24th, 2008

dragon fruit jelly

Dragon Fruit, also known as Pittaya, is commonly found in South East Asia especially Vietnam and Malaysia. This nutrition-packed fruit is believed to be native to south Mexico but has found itself to be a firm favourite over here in Malaysia. There is the white flesh variety and the other being the red flesh variety. Both come with tiny edible seeds not unlike kiwi fruit seeds. The dragon fruit is actually the fruit from a cactus plant and it has a bright red skin which can be peeled easily. I have previously written a post to document my visit to a dragon fruit farm (with pictures to boot!) and you might want to read that to know more about this fruit. Paris also took some beautiful dragon fruit pictures. Check it out if you are curious how these little dragons look like.

The dragon fruit is best eaten chilled but do take care with your clothing because the red coloured dye drips easily due to its juiciness. With its beautiful looks, it is no wonder that the dragon fruit is also used extensively to decorate cakes and in this instance, to add colour and taste to jelly (agar-agar). You don’t have to use a lot of dragon fruit to make one recipe of dragon fruit jelly. Nice to impress, easy to make.

This is my wife’s recipe for Dragon Fruit Jelly Read the rest of this entry »

Tang Yuen

Dessert December 22nd, 2007

Tang Yuen

Tang Yuen marks the winter solstice and it is a tradition for the chinese to have glutinous rice balls in syrup to celebrate this occasion. Having its history in China, the chinese who now live in Malaysia and Singapore still practice this tradition. For my family, we make our own Tang Yuen rather than purchase them from the market or store.

Chocolate Tang Yuen

Last year, my wife experimented by making a few Chocolate Tang Yuen and it was good. The bitter sweet taste of the melted dark chocolate filling complemented the natural aromatic sweetness of the gula melaka syrup. This time around, we tried the recipe again and we enjoyed it so much that there was not enough to go around. I think we need to make more next year.

This is my wife’s recipe for Chocolate Tang Yuen Read the rest of this entry »

Fried Yam and Nian Gao Sandwich

Chinese, Dessert June 29th, 2007

yam nian ko

I have a problem naming this dessert. You see, I have no problems with yam. But I have a problem with the other ingredient namely nian gao. Nian Gao is mandarin for the word Year Cake. Nian is Year and Gao is Cake. In Hokkien dialect, it is known as Tee Kueh (sweet cake) and in the Cantonese dialect, it is known as Nin Kou (Year Cake). Nian Gao is sweet. Very sweet. It is made of rice flour, very sticky and traditionally thought to be a form of sweetener offered to the Kitchen God just before the Chinese New Year so that the Kitchen God will say good things about the household. Anyway, after much thought, I decided that I will call this the Fried Yam and Nian Gao Sandwich. Read the rest of this entry »

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