I have been thinking all about the mango sago from”Ah Chew Desserts, 阿秋甜品” ever since my virgin visit with my colleagues. Their mango sago is fabulous with the fragrant taste of the coconut milk and juicy mango cubes. I finished the whole bowl to myself despite having a super sinful and filling dinner at Astons before that. Although it was delicious, it was ultra sinful because of the rich coconut milk and is mega damaging to your weight and waist! Hence, I’ve decided to re-create a healthier version. However, i couldn’t find mango in my supermarket that day and so i substituted with honeydew instead. To make mango sago, you simply have to replace honeydew with mango in the below recipe. I am submitting this to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground. Please refer here for more details. This is my first time participating in Aspiring Bakers and I am pretty excited about it!! I looked up online and scribbled notes and information from everywhere (until i am was very confused) onto a piece of paper and combined them into this recipe! The use of soy milk is going to make this dish so much healthier.
Ingredients: ( Makes approximately 3-4 bowls)
1/2 Honey dew ( divide equally to half)
1/4 Cup Sago
2-3 tbsp of sugar
3/4 Cup of Soy Milk
1/4 cup of coconut milk
Several pandan leaves, chopped
1. Prepare the sago. [Boil a small pot of water and add the sago when the water is boiling. Reduce heat and simmer for 10 mins. Stir occasionally toprevent the sago pearls from sticking onto the sides and bottom of the pan. Turn off the flame when sago has turned partially translucent and still able to see some moving white dots. Cover the pot with a lid until the sago turn transparent ( about 10 mins). Rinse the sago through running water to remove the excess starch. Keep sago submerge in water until ready to use. For step by step photos, please refer to here
2. Pour coconut milk into saucepan and throw in the chopped pandan leaves. Bring the coconut milk to simmer under low heat for about a min. Remove pandan leaves.
3. Puree 1/2 of the honey dew and dice the remaining 1/2 into small cubes)
4. Mix the soy milk, coconut milk, honey dew puree and sago together. Stir well. Taste and add sugar to your desired sweetness.
5. Chill it in the fridge.
6. When serving, fill 3/4 of the bowl with honeydew sago and pop in some ice cubes to fill the remaining bowl.
Note: Best to be consumed on that day itself. Not recommended to store it overnight. If you prefer a thicker flavour, you could adjust the ratio of soy milk to coconut milk to 50:50 etc… Definitely a good afternoon desert in the summer right now. Enjoy!
I shall submit this toAspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground too. Please refer here for more details. Tangyuan Is one of my favourite desert! I have completely forgotten it’s existence until my best friend brought me to eat Tangyuan from 记得吃. One bite and the fillings gushed out. Their tangyuan is served in ginger tea. It’s unusual but I love their ginger tea. The more ginger the better. Another place I often get my tangyuan craving fixed is Mr Bean. Tangyuan+bean curd. 250 calories a bowl and it is rly filling for me.. But there’s tons of sugar in it. However, their quality seem to drop as time goes by. Thick skin n little filling. No longer delicious anymore. Since then, I hardly patronise these shops for their tangyuan. Lazy to travel to get ahballing from Chinatown, I get the frozen tangyuan from the supermarket. The Chinatown brand has pretty decent tangyuan. The skin isn’t too thick and the filling isn’t too little. It’s definitely better than those served in 记得吃 right now. If you are not a fan of peanut soup base for your tang yuan, try this brown sugar ginger tea!! One sip down and you feel your body warming up. Best served during cold and rainy days! (:
-Approximately 5 pandan leaves (cut into small pieces)
-600 ml water
-Several pieces of Sliced ginger (depends on how “spicy” you want your tea to be)
-1.5 tbsp brown sugar (adjust according to yr own taste n preference)
– 6 frozen tangyuan
1. Bring the water to boil in a pot.
2. Add pandan leaves, ginger and brown sugar and let it simmer under medium low heat for about 15 mins.
3. Remove the pandan leaves and ginger from tea, pop in your frozen tangyuan and cook according to directions stated. Usually they are cooked once they rise to the top.
Sesame Chinatown Tangyuan. Okay, the focus should be the SOUP, not the Tang Yuan!! But look at how proportionate the skin and fillings are!!
Ice Cream palours are on the rise now. In the past, there’s only the popular few; Haagen Daz, Anderson’s etc… A couple of years later, Island Creamery and Udders were trending within my circle of friends. Before i realize, there are so many palours everywhere right now. Competition is fierce and the icecream( ie: Teh Tarik, horlicks, Bandung, caramel, etc…) they offer are more or less similar in every palour. Despite so many unique flavours coming up, my favourites are still Rum n Raisin from Haagen Daaz and Strawberry Cheesecake from BnJ. I like the rest too!! So, this is my 1st home-made icecream: Tobelrone icercream from Small Small Baker. At first, i was pretty doubtful about making icecream without a maker. But after seeing so many fantastic reviews i decided to give it a go. Get the original recipe from Small small baker! The color of the pics i saw was light brown. Unfortunately, this toblerone icecream melts very easily. Does anybody know why? I am trying to figure it out too. I thinkcchocolate chips doesnt really work well here. The chocolate chips are too hard. :< Ohya, I just bought an icecream maker on groupon last week for 29.90 instead of 79.90. Good deal? It will only be available for collection in a month’s time. Cant wait to collect and make more icecream. :>
3 egg yolks
1 tsp corn flour
170g fresh milk
1 tsp vanilla essence
100g toblerone chocolate (or cooking chocolate)
220g non-dairy whipping cream
50g chocolate chips
1. Beat egg yolks, sugar and corn flour until sugar has dissolved and pale.
2. Add in fresh milk, vanilla essence and toblerone chocolate. Double boil the mixture and stir and cook at low heat until chocolate has melted and slightly thicken. Remove from heat and leave to cool.
3. Whisk non-dairy whipping cream until stiff and fold into the cooled milk mixture.
4. Stir in chocolate chips and mix well.
5. Pour into a container and freeze overnight. Whisk the mixture again until smooth and freeze until set
Cheese sits at the top of my list all the time!! Who doesnt like Cheese?? Its Cheese!! However, it’s so sinful. On diet and craving for some cheesecake? I’ve got it sorted for you. This Low Fat “Cheesecake” Trifle is perfect for you. One cup/serving like this is lower than 200 calories and it tasted almost like a cheesecake. I’ve gotten this idea from Laura Vitale. But i did make some slight changes to the original recipe.
Ingredients: ( servings: 2 )
6 pieces of biscuits ( Can use any biscuits: marie / digestive biscuits etc… I use Jacob’s Weetameal biscuits)
1 tsp butter ( I simply use light butter spread)
1 can of marigold non fat yoghurt
1.5 tbsp lemon curd
Some diced strawberries ( or any fruits of your choice )
– Crush the biscuits. Melt 1 tsp of butter and mix them together . Divide the crushed cookies between 2 trifle cups.
– Mix lemon curd and yoghurt together until smooth and place on the crushed biscuits and top with some diced strawberries.
– Refrigerate for about 1/2-1 hr before serving.
Note*: You can get ready made lemon curd from the supermarket but i couldnt find it in NTUC/ Cold Storage. You probably could try Higher end supermarkets. Hence, i made my own lemon curd. I got my lemon curd’s recipe here. Even though the non fat yoghurt is not sweet, there is no need to add sugar to the yoghurt because the sweetness will come from the lemon curd. Best serve about 1 hr after making. Not recommended to leave the next day. My biscuits turned a little soggy the next day. You have to scoop and eat the strawberries, yoghurt and biscuits at the same time so that it’ll taste like “Cheesecake”.