Cooling Green Bean Tong Yuen Dessert

Green beans was known to have cooling effect on our body. Hubby and I was driving up and down our township searching to get a good bowl of this dessert but we failed our mission. Since this few days, the weather was unbearable hot, I had decided to pick up the ingredients from the hypermarket and cook this dessert instead. I had added some Tong Yuen (glutinous rice ball) in it as well. Result was of course delicious!!!

Ingredients

green beans

water

rock sugar

pandan leaves

sago

Tong Yuen

coconut milk

Methods

1. 
   
   Soak green beans in water for at least 4 hours or best overnight.


2. 
   
   Use the soaked green beans. Add in adequate water, sago, pandan leaves and rock sugar and bring to boil.


3. 
   
   Once the green beans turned soft, add in Tong Yuen and cooked till Tong Yuen was floating. Lastly add in coconut milk. Stir well.


4. 
   
   Serve hot.

P/S: If you have leftover, you can chilled them in fridge. It was as good as the hot version. Yummy!

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Banana Split Sundae

Since we had bought a bunch of banana earlier of the week and there's still plenty of them sitting at our dining table. It's time for some dessert at night while watching my favourite Hong Kong series. I had placed 3 scoops of vanilla ice-creams, raisins, almonds flakes, croquant and drizzled some evaporated milk on top. Simply yummy and all done in a few minutes time. Slurp slurp...

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Apple Pie

What we can do when we have many apples in the house? It's best to used some of the apples to make some nice dessert to enjoy ourselves during the weekend. So it's apple pie for dessert with cool vanilla ice-cream while we laze around on a Saturday afternoon. I love the crust pie pastry in this recipe. It's very soft and flaky and rich in butter flavour. While I am slicing the pie, the crust was very soft and flaky that the crust went crumbly the moment the knife cutting thru the pie.

Ingredients

1/3 cup shortening

1/2 cup butter
2 cups flour

1/3 cup boiling water

1/2 tsp salt
1/2 tsp baking powder

Apple filling:

3 Green apples - peeled off skin and slice

1 tbsp Lemon Juice

30 g butter

50 g sugar

1/2 tsp cinnamon powder

50 g raisins

40 g walnuts - chopped coarsely

65 g breadcrumbs

1 tsp vanilla essence

For Glazing: 1 beaten egg

Methods

1. Crust: Mix shortening, 1/2 cup butter and flour.
2. Add boiling water, salt and baking powder.
3. Mix well.
4. Separate into 2 balls; place between 2 pieces of wax paper; roll.
5. Put slice apples and all the fillings except breadcrumbs together in a big saucepan for about 10 mins and stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.
6. Stir in breadcrumbs and mix till thoroughly combined.
7. Roll one part of the dough and lined to a pie pan.
8. Fill in the fillings and press it lightly to make sure there's no gap.
9. Roll the second part of the dough and lift it up onto the fillings and cover it properly.
10. Prick the side with a fork to seal it properly.
11. Prick on top of the pastry to allow air to escape during baking. ( I had used star cutter to mould the pastry and cover the top instead)
12. Glaze with beaten egg.

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Coconut Candy

I had made this candies to bring back to my hometown in conjunction with parents' house warming party. This candies recipe came into my mind as one of the desserts for the party. I remember Mum used to make this when we were small. The taste was delicious and of coz sweet. It was supposed to be pressed hard to form a more dense structure but I didn't pressed them hard enough. The end result - it's formed with bits of grated coconut shreds sticking out. I am quite pleased with it's 'new' form since it gave more coconut 'feel'. Hehe...

Ingredients

350g grated coconut

480g sugar

170g evaporated milk

50g butter

1 tsp vanilla essence

a few drops of food colouring

Methods

1. Place all the ingredients except butter together into a heavy saucepan and stir continuously over heat until sugar dissolves.
2. Add in butter and continue stirring until mixture thickens.
3. Pour thickened mixture into a greased square tray and press till the surface is even.
4. Leave to set and cool.
5. When slightly cool, cut into squares.
6. When completely cooled to room temperature, store in airtight containers.

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Sweet Potato Ginger Tong Sui

I had a taste of this type of tong sui in our frequently visited porridge stalls - Sweet Potato Ginger Soup few days ago. Since ginger has the ability of the getting rid of wind as Chinese believes, it's actually good time to prepare this sweet soup as Hubby was having GI upset for the past few days and on top of the reason will be my sweet tooth was craving for this lovely spicy taste of ginger in this sweet potato tong sui. Nothing beats the spicy taste of hot tong sui warming up my tummy especially in this rainy season. Simply heavenly taste!

Ingredients

500g sweet potato, peeled and cubed

2 inch ginger, sliced

5 dried honey dates

handful dried longan

handful sago

rock sugar to taste

water

Methods

1. Bring enough water to boil in a small pot.
2. Toss in sweet potato, ginger, honey dates and longan.
3. Let it boil for approximately 1 hour on medium heat. Stir occasionally.
4. Add in sago and enough rock sugar (according to your preference). Continue to stir occasionally till all rock sugar dissolved.
5. Serve hot.

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Orange and Suet Yi Tong Sui

Orange is one of the most favourite fruit in the world. Orange is loaded with vitamins, and the most abundant vitamin in orange is Vitamin C. This powerful vitamin protect our body against harmful elements. Orange is beneficial in the following cases like asthma, bronchitis, tuberculosis, pneumonia, rheumatism, prevent kidney stone, helps lower cholesterol, helps prevent diabetes, arthritis, high blood pressure. Moreover, they also contain various important nutrients which make it a healthy and a nutritious fruit. To add on to it, it is usually liked by a majority of people of all age groups.

I was mesmerizing about this orange dessert that Mummy used to make when we were small. Since we had few oranges in the fridge, I thought of using them to make this dessert. Mummy used to make them with oranges plus rock sugar. I decided to add some white fungus (suet yi) to this dessert too. The end result we had sweet and tangy taste dessert. Yummy! I found back the taste that Mummy used to make for us. This brings back my childhood memories. I felt like a kid again.. :)

First, peel off the skin of the oranges and place them in the slow cooker.

Secondly, add some rock sugar in the slow cooker.

Thirdly, place the suet yi in the pot. Pour enough water to the pot.

Lastly, we had sweet and tangy taste dessert. Slurp slurp!

Note: It's best to leave the slow cooker on overnight to bring the orange flavour out.

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Lotus, Pak Hup and Red Bean Creme

As you already know that I am a red bean lover, I'll try out any recipes that called for red beans. This is another type of delicious dessert we can make from them. I guessed this type of creme dessert is not really what I fancy due to the overly thickness texture of the red bean. Therefore, me and Hubby ended up putting some ice to dilute them after having our first bowl with the thick texture form.

Can you see how thick the red bean texture was?

Ingredients

100g white lotus, soaked

100g pak hup, soaked for 3 hours

600g red beans, soaked overnight

12 cups water

2 pcs preserved mandarin peels

400g rock sugar

To steam pak hup:

1/2 cup water

3 tbsp sugar

Thickening

100g rice flour, mixed with 1 cup water

*extra amount of water can be added to reach the thickness you desired

Methods

1. Boil white lotus with 1 cup water until soft and dry.
2. Steam pak hup with water and sugar for 30 minutes.
3. Boil red beans until very soft, liquidize and strain. (Similar to paste form)
4. Place lotus, pak hup, red bean paste, rock sugar, mandarin peels into a pot. Add rice flour water, stir continuously and cook until thickened. If it is too thick, more water can be added.
5. Serve hot.
   

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Red Bean Rice Pudding (Put Chai Ko)

Rice Pudding (Put Chai Ko) was always my favourite during my pasar malam visits. Put Chai Ko is a Hongkie snack. The pudding cake is palm size and is sweet in taste. It is soft, but can hold its molded shape outside of a bowl or small bowl. The cake is made from different forms of steamed sugar and select ingredients. The one I had made this time will be red bean flavoured coz I always love red beans. Anything about red beans, I just love it!

Can you see how much red beans on the Put Chai Ko.. Yum...

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Longan, Ginkgo and Snow Fungus Tong Sui

Due to the hazy and hot weather nowadays, it will be good to cook something that will helps to soothe our lungs and improve our general well being. This tong sui (糖水) consists of longan, snow fungus, ginkgo nuts and red dates. This few ingredients are widely used by Chinese for soups, desserts and even cooking.

Longan was known to invigorate the heart and spleen, nourish the blood and have a calming effect on the nervous system. It was also used as a remedy for stomachache, insomnia, amnesia, and dropsy. While white fungus said to be effective in nourishing the lungs, healing dry cough and clearing heat in the lungs. Those who have weak lungs catch cold easily. Eating stewed white fungus with rock sugar and red dates helps strengthen the respiratory system and thus, helps prevent cold.

Whereas, ginkgo was said to be one of the most effective medicinal herbs that are used in the treatment of memory loss. One of the most important benefits of ginkgo is the fact that it enhances the blood flow to the brain. As a matter of fact, it improves the circulation of the blood throughout the entire body. Other benefits of ginkgo biloba include neutralizing the free radicals which are substances that contributes in the development of heart diseases and cancer.

The other ingredients in this tong sui, red dates was also believed to have medicinal benefits. Red dates is sweet and warming, often used in enhancing and harmonizing the effects of herbs. Dates is used by Chinese to invigorate the spleen and stomach and is indicated for those with poor appetite, fatigue and loose stools. Chinese date also nourishes the blood and calms the mind.

So with so many good benefits mentioned above, this tong sui is definitely worth to try and with just simple preparations, we can actually have it in the comfort of our own home.

*SLURP SLURP*

Ingredients

100g dried longan, washed

100g ginkgo, cracked, skin peeled, removed the inner stuffs

50g snow fungus, washed and soaked till soft

18 dried red dates

rock sugar to taste

1750ml water

Methods

1. Bring water to boil.
2. Add the dried longan, red dates, ginkgo nuts, and snow fungus.
3. Boil in low heat for 30-45 minutes in slow cooker.
4. Cook until the water turns brown in color.
5. Add rock sugar to taste.
6. Serve warm or cold with ice.

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Steamed Pear with Honey

Cut the top off and set aside

Remove the core, placed 2 red dates and honey in the pear

After steaming, the colour of the pear changes. I think I need to brush them with lemon juice to prevent discolouration

Ingredients

2 pears
4 dates
4 tsp honey

Methods

1. Cut the top off the pears. They will act as the lid. Remove the core.
2. Spoon 2 tsp honey on each pear and 2 dates each.
3. Place the lid back. (Lemon juice to be used for brushing if you're using)
4. Place pears on plate and steam for 30 minutes or earlier when they are tenders.
5. Serve warm.

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Fu Chuk Yee Mai (Barley with Beancurd)

Dessert time over the weekend. Since nowadays the weather are extremely hot, drinking barley would be good since it has cooling effect. Chinese love to boiled barley and rock sugar as drinks. Since it was suppose to be a dessert for us, I had added candied winter melon, beancurd sheets and eggs too. This type of dessert is called 'Fu Chuk Yee Mai' in chinese. We can actually add ginkgo and lotus seed as well.

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Tiramisu

Tiramisu is one of the latest additions to “traditional” Italian cooking. Tiramisu comes from the word 'tira' which means pick; 'mi' meaning me; and 'su' meaning up. Therefore, literally means 'pick me up'. This dessert definately can put a smile to any individual. It can be prepared in advance and kept in freezer. I was searching high and low for one of the ingredient sponge finger for Tiramisu and finally found it in Cold Storage. By the way, mascarpone cheese definately is very EXPENSIVE. I shall substitute mascarpone cheese with cream cheese the next time I am preparing it again.

Ingredients


Cake
Sponge fingers, cut into sections


Filling
(A)
2 egg yolks
50g sugar
2 tbsp Grand Marnier

(B)
1 tbsp gelatine
35g water

(C)
250g mascarpone cheese

(D)
150g whipped cream

Coffee Syrup
150g water
80g sugar
4 tbsp instant coffee powder
2 tbsp Kahlua


Decoration
Cocoa powder



Methods

1. Cut sponge fingers into sections.
2. Whisk (A) over a pan of simmering water until it thickens.
3. Premix (B) and place over a pot of hot water. Stir until gelatine dissolves. Add it into (A) and mix until well blended. Set aside to cool for a while.
4. Beat (C) until smooth. Fold it into the above mixture and mix until well blended.
5. Fold in (D) and mix until well blended.
6. Prepare serving glasses. Fill in the glasses with some cheese filling. Moist the sponge fingers in the coffee syrup. Place them into the glasses.
7. Fill 1/2 of the glass with the cheese filling. Then top it with moist sponge fingers.
8. Top it with cheese filling and refrigerate until firm.
9. Remove from the fridge. Dust with cocoa powder.

Coffee syrup: Cook water and sugar until it boils. Add instant coffee powder and mix till well blended. Let it cool. Add Kahlua and mix until well blended.

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Green Bean Soup

Green bean soup is another 'tong sui' that is easily prepared in everyone's home. It is believed to have 'cooling' effect. A good dessert to have especially in the crazy HOT weather this few days. I added some salt to create some salty taste in it and the outcome, I LOVE IT! I had tasted this type of green bean soup in the 'makan' stalls outside.

Ingredients

300g green beans (soaked overnight and drained)

1.5L Water
6 Pandan Leaves

3 tbsp sago

1 tbsp instant coconut milk powder
rock Sugar to taste (approx 75-100g)

Salt (optional)

Methods

1. Wash the green beans in running water.Remove dirt and discolored beans.
2. Place beans and 1.5L water in a large pot (cover with lid).
3. Bring water to boil then reduce heat o simmer.
4. Wash pandan leaves and tie into a bundle.
5. Place pandan leaves & rock sugar into the boiling water.
6. Simmer for 60-80 minutes until the beans have expanded out of their skins and are soft & fluffy. Add more water if needed.
7. Add more sugar if desired. Add instant coconut milk powder and stir well. Add pinch of salt to taste (optional)
8. Can be served hot or cold.

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Red Bean Soup

Red bean soup, one of the most famous dessert among all the chinese desserts in the world. Making red bean soup is never difficult but I was too greedy and put too much of coconut milk into the pot and make the tong sui too watery. *slap head*

Ingredients

2oog red bean, soaked overnight
1 cup sugar (according to preference)
1500ml water
6 pcs pandan leaves
20ml coconut milk
50 g sago (optional)

Methods

1. In pot, put in red beans and water, cook for 2 hours.
2. Add in sugar, pandan leaves and sago (optional), cook till the sago is transparent.
3. Add in the coconut milk, mix well, turn off the fire.
4. Served hot or cold.

*Note - must reduce the amount of coconut milk in future*

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Coconut Corn Pudding

I decided to try my hands on this appetising yet simple dessert - Coconut Corn Pudding. It is very easy to prepare and this pudding taste good. I love the smooth texture and the coconut fragrant in this pudding. Hubby had the same comment too. For this recipe, we can basically substitute the corn with ingredients like red beans or even chick peas.

Ingredients

100g sweet corn

100g evaporated milk

300g caster sugar

400g coconut milk

170g corn flour

5 cups of water

Methods

1. Wash and boil the corns to soften it. Discard the water and set aside.
2. Mix corn flour with coconut milk and evaporated milk. Blend well.
3. Bring 5 cups of water to a boil and add in the sugar. When the sugar has dissolved, stir in the corn solution gradually .
4. Keep stirring the mixture until the mixture comes to a rolling boil. Stir in the softened corns and mix well.
5. Pour into a mould which has been rinsed in icy cold water. Let it cool before putting in the fridge.

Comments: When substituting with red beans, use the red beans water to replace part of the water in the recipe. Must add sugar to red beans.

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Oreo Truffles Candy

Oreo again. Since I had bought an extra packet of Oreos last few weeks for my cheesecake, I had decided to surf the Internet for recipes related to Oreo. And this particular recipe caught my eyes. Initially I thought that it will be kinda easy to make but once I placed my hand on it, I realised that it doesn't really seems easy at all. Patience, patience and patience, that is one of the extra ingredient that we need when it comes to make this truffles. I had a hard time dipping the Oreos into the melted chocolate and hence, my end product is not those 'good looking' truffles. Nevertheless, the taste of the Oreo Truffles are simply heavenly and sinful. I will try definately try this recipe again and hopefully for the second time, I'll managed to get some 'handsome' and 'beautiful' truffles on my plate.

Ingredients

300g Oreo cookies
8 ounces cream cheese, softened
8 oz. white chocolate, melted

Methods

1. Finely crushed the Oreo cookies in a food processor or a ziploc bag.
2. Stir the finely crushed Oreo with softened cream cheese until the candy is well mixed.
3. Use cookie cutter to form your desired shaped truffles or roll in between your hands until they are round.
4. Place the truffles in the refrigerator to firm up for about 1 hour.
5. Melt chocolate and dipped the formed truffles, tap off extra and set aside on wax paper covered cookie sheet to dry.
6. Add sprinkles on the tops. Repeat with remaining truffles, and refrigerate for 1 hour or until chocolate has hardened.

Comments: U have to constantly stirred the melted chocolate and dipped the truffles fast in order to avoid the chocolate to become hard. I had mine to slow, hence it end up kinda messy.

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Apple Crumble with Vanilla Ice-Cream

Today, I had baked apple crumble pie to surprise hubby for our breakfast the following day. The recipes are simple and easy to follow.

Ingredients

5 apples
250g white sugar
200g plain white flour
120g butter
1 cinnamon stick

Tip: You can reduce the amount of sugar if you wanted a less sweeter version. I will reduce the amount of sugar the next round for this recipe coz hubby and I felt that it's a bit too sweet too our liking.

Methods

1. Firstly, peel and core the apples and roughly dice them into chunks.


2. Put the apple chunks into a pan, add three quarters of the sugar, the cinnamon stick and cover.


3. Allow to stew gently for half an hour or lesser, stirring occasionally with a wooden spoon. Keep checking as they can easily burn at the beginning.


4. Check that the fruit is cooked by mashing it a bit with the wooden spoon. The apples should be soft but not puréed.


5. Put the apples into the serving dish and allow to cool.


6. Mix the white flour, remaining sugar and the butter with your fingers in a bowl until it becomes like a breadcrumb consistency.


7. Set the temperature of the oven to 150ºC.


8. Cover the stewed apples with the crumble topping, without pressing down.


9. Bake for approximately 30 minutes or until the crumble is golden brown and crunchy.


10. Spoon a helping of apple crumble into a dish and serve with vanilla ice-cream.

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