Baked Apple Roses

I have seen quite a number of friends baking this and so decide to try them too for a gathering. At first I thought it was difficult but after watching the video, it looks so simple. And it's also a great way to use up excess apples. 

Here's the link for the Bsked Apple Roses. 

http://Baked Apple Roses

Osmanthus Jelly

This Osthmanthus Jelly is my favourite. Having too much cookies, this is a good dessert for CNY.

Here, I would like to wish all friends a very Happy Lunar New Year. May the year of sheep brings you good health, good wealth and much happines.

Osmanthus Jelly

Ingredients

1. 1 packet of konnyaku jelly powder (please follow the Knnyaku jelly powder box instructions)
2. 3 tsp dried osmanthus flowers
3. 3 tsp wolfberries soaked in water until puffy; drained

Methods

1. In a pot, add water and bring to a boil. Lower heat and add osmanthus flowers. Simmer for about 3 minutes.
2. Add konnyaku jelly powder. Stir until the powder is fully dissolved. Off the flame.
3. Pour the mixture onto a jelly mould. Add wolfberries to each mould.
4. Let the jelly cool down a bit in room temperature and chill in fridge until the jelly is set.

This post is linked  to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted
 by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

                                                                                                         &

                                                            

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by
Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Mango Sago Pomelo

Mango Sago Pomelo is a popular dessert from Hong Kong. This light and easy dessert instantly crossed my mind when I was at the supermarket thinking what I should make for this hot scorching weather.
As this is still the Mango season, so practically every where is selling this fruits. This time I am using Thai Pomelo as I prefer the slight pinkist flesh. You can make a huge bowl of this with generous toppings of cubed mangoe and pomelo at home. It's simple, delicious and lower cost with better quality to make this at home.

Mango Sago Pomelo

Recipe source: thebakingbiatch

This recipe yields about 10 soup bowl portions

Ingredients 1
Mango Puree
600g Mangoes (about 2 mangoes)
100ml Water

Methods:
- Cut the mangoes into cubes.
- Blend together with 100ml water.

Ingredients 2
400ml Mango Juice
125ml Evaporated Milk
250ml Water
3 tbsp Sugar
1 tbsp corn flour
1 tbsp water
4-5 wedges of shredded pomelo ( I used the Thai Pomelo which had pinkish tinted flesh)
2 to 3 mangoes

Methods:
- Mix well 1 tbsp corn flour & 1 tsp water.
- Boil the 250ml water & 3 tbsp sugar.
- Add the corn flour mixture and reduce heat to medium.
- Stirring constantly, allow starch solution to dissolve completely in liquid.
- Set aside to cool.
- Add the Evaporated Milk, Mango Juice & Mango Puree.
- Add 2 to 3 cubes mangoes.
- Add the Sago & Shredded Pomelo.
- Serve chilled.

Ingredients 3
Sago
3 cups of water
80g Sago Pearls

Methods:
- Boil 3 cups of water in a shallow wide pot.
- Add in Sago and bring to a boil.
- Allow sago to boil. Once it boils, remove from the heat and put on th lid.
- Set aside for 20 minutes.
- After 20 minutes, bring the sago to boil again.
- Cover and remove from heat.
- Set aside for 10 minutes.
- Once the sago has gone through the 2nd round of "resting", drain from hot water and rinse.
- Soak in tap/cold water for a few minutes and drained.

Pavlova with Passionfruit Sauce

Pavlova is a meringue cake that has a light and delivate crisp and a soft sweet marshmallow center.This lovely dessert is mostly served with whipped cream and fresh fruits.I liked this combination of various fruits with passionfruit sauce as the sweetness and sourness is just nice.

Lovely spread of various fruits - rasphberries, blackberries, gooseberry & passionfruits.

Passionfruits

Recipe Source: Donna Hay

Passionfruit Sauce

150g passion fruit flesh

50g suagar

20g water

2g cornflour

Methods:

1. Place the passionfruit flesh, water, sugar and cornflour in small saucepan.

2. Cook over a low hear till sugar dissolve.

3. Bring the sauce to a boil, stirring occassionall,

4. Sieved, Cool and Chill

Pavlova

4 egg whits

220g castor sugar

2 tbsp corn flour sifted

2 tsp white vinegar

1/2 tsp vanila

Deco:

1 cup of whipping cream

Fruits ( rasphberries, gooseberry, blackberry,mangoes)

Method:

1. Preheat oven to 150 degrees.

2. Whisk the egg white till stiff peak. Slowly add the sugar till the mixture is stiff and glossy.

3. Add the corn flour and vinegar and whisk till combined.

4. Shape the mixture into an 18cm  round on a baking tray.

5. Reduced temp to 120 degrees and bake for 1 hour 20 mins. 

6. Turn the oven off and leave it to cool completely in the oven.

7. Whisk the cream till soft peaks form.

8. Spread over the Pavlova, top with passionfruit sauce and fruits.

Notes:

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Kuih Kosui

A good Gula Melaka makes a lot of difference to the colour and flavour to this classic Malay steamed dessert. This dessert is chewy and soft topped with lightly salted grated coconut. 

Kuih Kosui

Recipe Source: Anncoo Journal

Ingredients:

130g Gula Malaka
2 tbsp Granulated Sugar
100ml Water
2-3 Pandan Leaves, knotted
75g Rice Flour
35g Tapioca Flour
1/2 tsp Alkaline Water
50g Grated White Coconut
3-4 Pandan Leaves, a pinch of salt

Method:

1. Add Gula Melaka, granulated sugar, knotted pandan leaves and 100ml water in a pot and heat until the gula melaka has melted. Turn off heat and  set aside.
2. Sieve through the gula melaka syrub in a clean container and top up with more water to yiel a final volume to 500ml of diluted syrub.
3. Add in rice flour, tapioca flour and alkaline water. Mix evenly and strain the mixture over a pot to remove any flour lumps.
4. Return the pot to stove and over low flame, heat the mixture until it begins to thicken slightly. Use a wooden spoon to mix the batte at all times, especially taking care to scrape the bottom, sides and corners of the saucepan to make sure that the batter doesn't start to cook and harden there. off fire.
5. Pour mixture over small tea cups until three quarters full.
6. Steam for about 12 mins under very low heat or until batter turnes a darker brown and has completely set. Remove from steamer and set aside to cool.
7. While waiting for the teacups to cool down, steam the grated coconut and pandan leaves with a pinch of saltd for 8 mins.
8. When the kuih koshui has cooled down, remove teacups moulds by running the sides carefully with a small knife. Roll over grated coconut and served.

Coconut Jelly

This is a very simple and easy dessert to make. During the hot weather, I love to drink coconut juice. It is so refreshing. And I love this dessert especially after a hot spicy meal as it cools off quite well and taste so yummy too. This dessert is very popular in Thailand and I have bookmarked this for quite sometime back when I saw it in Auntyyoung blog. 

Recipe Source: Auntyyoung

Ingredients:

2 young thai coconuts and coconut flesh
lime zests
coconut jelly powder

Method:

1. Add coconut juice from 2 young coconuts to plain water till 3000ml.
2. Bring it to boil.
3. Add in 200g of sugar, coconut flesh and coconut jelly powder and mix well.
4. Bring it to boil and turn off the flame.
5. Pour the mixture into moulds and sprinkle some lime zest.
6. Once cooled, set it in the refrigerator.
7. Best served when chilled.

Ice Jelly with Peach Topping

Refreshing Ice Jelly for the hot weather.

Ingredients

• 1 packet of Jelly Powder
• 1 liter of water
• 1 tin of Peach
• Lime

Method

1. Pour 1 packet of ice jelly powder into 1 liter of  water and bring to boil.
2. Let the solution cool and chill  in the refrigerator.
3. Serve chilled with Peach , blended ice and lime juice.

Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水

This is one of my favourite Chinese desserts of all time. Also known as 腐竹 , this dessert tastes light, refreshing and nourishing. It is also really easy to make. Be sure to buy the soft type of bean curd skin sheets to make this dessert.

Ginkgo Barley with Dried Beancurd Skin Dessert 白果薏米腐竹糖水

Ingredients

 (Serves 6 to 8)
- 50g holland barley (洋薏米), rinsed a few times
- 1800ml water
- 5 pandan leaves, tied to a knot
- 1 Pkt soft beancurd skin sheets (腐竹)
- 1 can (boiled and shelled) ginkgo nuts (白果)
- 2 tbsp sago
- 1 beaten egg
- 130g rock sugar (冰糖) (adjust to taste)

Directions

1. Soak bean curd sheets in a large bowl of water till soft, around 5 minutes.
2. In a pot, add water, barley & pandan leaves. Bring to a boil, then simmer for about 20-30 minutes    till barley is soft. Discard Pandan leave.
3. Add gingko nuts, sago and soaked softened beancurd sheets, and continue simmering for another 10 minutes, or until the beancurd skin reached the consistency you like (big pieces or congee-like fine  consistency; I liked congee-like.).
4. Add the beaten egg.
5. Add rock sugar to taste, turn off the flame when the sugar is fully dissolved. Serve warm or chilled.

Tang Yuan (汤圆) Glutinous Rice Ball - DongZhi Festival

Tang Yuan (汤圆) is usually eaten during Dong Zhi festival (冬至) where family get together. Tang Yuan can be either large or small, filled with paste or non-fill depending on personal preference. The round shape of the ball symbolise the family togetherness. 

Uncooked  Tang Yuan Balls 

Tang Yuan (汤圆) Glutinous Rice Ball

Ingredients:

Rice Ball:
1 cup of glutinous rice flour
½ cup of water (For making the dough)
Red colouring

Sweet Soup:
4 cups of water
2 pandan (screw pine) leaves, tied in a knot
80g Ginger bruised
½ cup of brown sugar (may substitiute with rock sugar or gula Melaka morsels)

Directions:

1.   In a large bowl, add in flour and water together and roll it into a dough.

2.   If the dough is too soft, add more flour.

3.   If the dough is too hard to press, wet your hands with water and continue to press. This will soften

      the dough.

4.   Continue to knead the dough for a few minutes.

5.    Divide the dough into 2.

6.    In one of the dough, add in red food coloring. Knead till the color is spread evently.

7.    Leave 1 part of the dough white.

8.    Roll into balls. Simply shape the dough into even-sized balls.
9.    Bring a pot of water (enough water to submerge the rice balls completely) to boil. Add the tang
       yuan into the boiling water and cook until they float to surface. Transfer them immediately to a
       large bowl of water until cooled.
10. To cook the sweet soup (糖水), add 4 cups of water, pandan leaves, brown sugar and ginger to a  

       pot. Bring to a boil and reduce heat to simmer until sugar is fully melted.
11. To serve, add tang yuen to a serving bowl and ladle the sweet soup over.



Flowering Eggs Jelly

Flower Eggs Jelly

   Ingredients

   3 1/2 tsp   Agar-Agar powder

   750 ml      Water

   120g         Sugar

   3 pieces    Pandan Leaves

   1              Egg

   1              Egg Yolk

   3 tbsp      Pandan Juice

   Method

1.  Lightly beat the egg and egg yolk together. 

     Sieve. Set aside.

2.  Boil water and Agar-agar powder over medium heat until the powder dissolves.

3.  Add sugar and pandan leaves, boil until the sugar dissolves.

     Sieved.

4.  Bring the mixture to the boil again,

5.  Slowly add in beaten egg.

     Boil until the egg is done. 

6.  Add pandan juice and stir well.

7.  Turn the heat off.

8.  Pour into a mould.

9.  Leave it to cool and regrigerate for an hour.