红豆薏仁汤

This dessert good for 水肿、长痘 & 美白..



甜品红豆薏仁汤

Ingredients:

Red beans 红豆 150 g
barley 薏米 100 g
Brown rock sugar
Water about 1500ml

Method

1) Place red beans and barley in a pot of water. Bring it to a boil.

2) Add rock sugar. Reduce heat to low fire, simmer for about 1 hour, or until cooked and tender.

My NEW Bear Mould

I just bought a cute Bear Mould from market last month and today decided to make a Jelly With Longans dessert for my gal & Hubby... Some more my sister is coming to my house today.



~ Jelly With Longans ~

Barley Ginkgo Nut Dessert with Bean Curd ~ 白果,薏米和腐竹 ~

Barley Ginkgo Nut Dessert with Bean Curd is one dessert which i loves...

Ingredients

20 gm of barley (薏米)
About 15 to 20 pieces of ginkgo nuts (白果)
1 to 2 pieces of Dessert Bean Curd Sheet(腐竹)(more if you like)
Few pieces of Pandan Leaves (washed and tied to a knot)
Rock Sugar to taste
1 Egg, lightly beaten
About 1 litre of water


Method

Bring water to boil in a large pot. Add pandan leaves, barley and ginkgo nuts and let it boil on medium heat for 45 minutes. Add bean curd sheet and rock sugar to taste and let it boil for another 15 minutes or so before serving.
Lastly, add in the beaten egg and stir until well combined then switch off the heat and served either warm or cold.

Mango Sago Dessert ~~ 芒果西米露 ~~

Ingredients:

1L of Mango Juice Drink (use marigold brand or any packet mango juice)
600gm of Ripe Mango (abt 2 mangoes)
150gm of Sago Pearl
1 Can of Evaporated Milk (carnation brand)
Sugar 5 tbsp

Method:

1)Soak sago for 3-4hrs, then boil till cooked; drained.

2)Remove mango’s skin and seed; mashed the meat.

3)Boil the mango juice drink and sugar till the sugar melt; remove from fire.

4)Add in cooked sago and mashed mango, stir well; let it cool before chilling it in a fridge.

5)Add in the milk before serving.

Sago Pudding

Ingredient:
150g sago
200g palm sugar
125 ml water
Pandan leaves
100ml coconut milk
A pinch of salt

Method:
1. Bring palm sugar, panadan leaves and water to boil, simmer until palm sugar melts. Strain syrup and set aside to cool and chill in fridge.

2. Bring coconut milk and salt to boil. Set aside to cool and chill in fridge.

3. Bring a pot of water to boil. Add in the sago cook sago till transparent.

4. Wash cooked sago under a running tap washes away the starch and strain.

5. Divide sago into individually cups and chill sago for 2 - 3 hours in fridge.

6. Serve sago pudding with palm sugar syrup and coconut milk.

Pomelo Mango Sago ~~ 杨枝甘露 ~~

~~Mango with Pomelo Dessert~~

Ingredient

600gm mango (abt 2 mango)
1 bowl of mango juice (use marigold brand or any packet mango juice)
1/2 bowl of evaporated milk (carnation brand)
300 gm pomelo (spit into small pieces)
1 bowl of water (boiled & cool down water)
cornflour mixture (in a bowl)
1 tbsp cornflour + 1 tbsp tap water

Method

1. Bring 1 bowl of water + 50gm sugar to boil until sugar dissolve, add in cornflour mixture, stir in slow fire until the mixture is smooth then off fire and leave it to cool down.

2. Cut the mango from both side, and cut the mango fresh into cube.Then the remaing mango put in a bowl, add 1 bowl of water then send to blend. Then put aside.

3. 300gm of pomelo, split them into small pieces.

4. When the pot is cold, add the grinded mango juice, cube mango, 1 bowl of mango juice (pkt), half bowl of carnation milk, then stir, lastly add in pomelo to stir, if too thick, add water.

5. Serve it as cold dessert.

WHITE FUNGUS SOUP ~ 银耳养神汤 ~

WHITE FUNGUS SOUP

Ingredients 1:
. Dried lily bulb 百合- 15g
. Dried lotus seed 莲子- 15g

Ingredients 2:
. White fungus 银耳- 15g (soak till soft, wash clean)
. Dried wolfberry 杞子- 15g

Ingredients 3:
. Quail egg 鹌鹑蛋- 10 or Egg 蛋- 2 (boiled and shelled)
. Dried logan flesh 桂圆肉- 15g

Ingredients 4 (either A or B):
A - Salt to taste
B - Rock sugar or honey to taste

Method:
1. Wash Ingredients 1, put in a pot, add sufficient water to soak for 1 hour.
2. Add Ingredients 2, bring to boil then turn to medium/small fire to cook for 1 hour until soft.
3. Add Ingredients 3, continue to cook for 10 min.
4. Add Ingredients 4 according to your taste.



Functions:
Improve sleep, strengthen memory, restore strength, good for ladies' complexion.

Recipe Taken From "我的厨房笔记"

新年甜品 *五福临门*

Ingredients:

Red dates 红枣(remove seeds) : 100g (washed, soak for 30min, drained)

Dried mandarin orange 橘饼: 2 pcs

Lotus seed 莲子: 200g
(boiled with hot water, soaked overnight or use ready-packed)

Gingko nut 白果: 250g (canned or ready-packed)

Dried longan 龙眼 : 100g

Pandan leave 香兰叶 : 4 pcs

Method
1) Boil red dates, dried mandarin orange and lotus seeds
in a pot (water own judgment), bring to boil over high heat
2) Add in knotted pandan leaves, simmer over medium
low heat until lotus seeds are soft and cooked.
3) Add in gingko nuts and dried longan, further boil for
10 min. Remove pandan leaves. Ready to serve hot or chilled.


(Note: If you desire a sweeter dessert, may add in small amount of brown rock sugar.)



Recipe Taken From "我的厨房笔记"

Two Way Rice Ball Desserts

Here are my Rice Ball Soup & Rice Ball With Peanuts.

Lotus Seed & Barley Soup

Ingredients:

100g Pearl Barley
50g Lotus Seed
50g Lily
1 White Fungus
5 cups of water
90g rock sugar,

Method:

1) Put the white fungus in water for 30 min.

2) Bring water to a boil and add lotus seed, barley and lily. Cover pot and boil for 15 minutes at high heat.

3) Add in the white fungus. Simmer for another hour, before adding the rock sugar.

4. Serve hot or cold.

Ice-Cream Waffle

Waffle (Bought in NTUC)


Toast for 5min to 10min


Add in the Ice-Cream & Syrup