Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts

Thursday, 16 January 2014

Refreshing Chinese Pear and Aloe Vera with Eucheuma Seaweed

Are you looking for a simple yet refreshing, cooling and healthy desserts or drinks?  To some, edible bird's nest is the best choice but not everyone can afford or willing to spend on it.   Why don't you consider Eucheuma Seaweed  aka Sea Bird's Nest.  It's relatively cheap and affordable to all and has the same nutritional values as bird's nest.  You can easily get Eucheuma from any Chinese Medical shop.

I have previously posted a  healthy and refreshing dessert using Eucheuma Seaweed  or 珊 瑚 草/ 海 燕 窝 in Chinese.

Eucheuma is a type of seaweed that grows in different colors either green, purple or brown.
This seaweed is rich in enzyme nutrients, minerals, calcium, iron and jelly form proteins. It is especially good for vegetarian diet and daily fiber diet intake. It grows naturally and contains no artificial fertilizer or chemical.
How to clean/ prepare Eucheuma Seaweed:
1)  Dried Eucheuma has to be rinsed and washed 5 to 6 times. Then soaked for at least 5 hours.

2)  Remember to keep changing the water for at least 4 to 5 times. Take note that gradually, it turns transparent, soft and expands in size.

3) Lastly, rinse again with clean water and drain.  Store in a container and keep it in the refrigerator.  

4) Or, boil the rinsed Eucheuma with water (300gm Eucheuma with 1.5 litre water).  Keep stirring  until completely dissolved.  Allow it to cool before transferring it into a container.  Chill it in the fridge for it to set.  It stays good for 3 to 4 weeks.

5)  You can add this healthy Sea Bird's Nest Jelly to any of your favorite beverages or just mix it with water or fruit juice of your choice.

Kelp is another type of healthy and nutritious seaweed that I like to cook for my family.  For more info on the nutritional and its uses, do click at the following links.
Seaweed Chicken Soup




Refreshing Chinese Pear and Aloe Gel with Eucheuma

Ingredients : (to taste)
- 2 Chinese pears (peeled and cut into cubes)
- 1 cup of aloe vera gel (peeled and cut)
- 1 tbsp goji berries (washed)
- honeycomb sugar
- some pandan leaves (pandanus/screw pine)
- 4 bowls of hot water

Method :
1) Put everything into a double boiler and double boil for 30 minutes over high heat.
2)  Serve warm with a scoop of Eucheuma jelly (pls refer to the above on "How to clean/ prepare Eucheuma Seaweed").
Refreshing, cooling and rejuvenating
Easy and hassle free yet healthy dessert




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Friday, 13 September 2013

Sweet Fragrant Wheat and Corn Porridge

I used to cook  Sweet Fragrant Wheat (Gandum) Porridge for the past 1 month as I would try to use up all the grains or beans that I have bought.  I don't like to keep the balance of it for too long as I tend to forget about it and at the end it would be ended up in the garbage bin!  Out of sight, out of mind!  That's me... but don't get me wrong.  I am not referring to friends but only to those ingredients that were being stored away from my sight.  Don't worry, you all are always on my mind. 
This time, I added corn kernels to it as I noticed that I still had 1 ear of miserable corn sitting in the fridge.  Give this a try and you will love it :)

Ingredients :
- 3/4 cup of wheat/gandum (washed)
- 1 ear of corn  (washed, and cut the kernels into a bowl)
- a bunch of pandan leaves/screwpine leaves
- 100ml of coconut milk/coconut milk
- sugar (to taste)
- a dash of salt (to taste)
- 2.5 litres of water
Method :
1) Fill water in a pot and add drained wheat and corn kernels.  Boil over high heat for 20 minutes. 

2) Then, lower the heat, add pandan leaves and slow boil for another 1 hour or until the wheat and corn kernels are cooked and expanded.
3) Should you need to add extra water in between, be advised to add only hot boiling water.
4) Add sugar and let it simmer for a while.
5) Lastly, add santan and keep stirring. Season with a dash of salt.

6)  Serve hot.
Serve this yummylicious dessert as your breakfast or tea time.


I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .


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Saturday, 7 September 2013

Thai Mango Sticky Rice

The first time I had Mango Sticky Rice was quite sometimes back when we went to Bangkok for holidays. Since then, we hadn't had any of this dessert until few days ago when I happened to see a video about Bangkok. When I saw Sticky Mango Rice in this video, I asked my girls if they still remember this dessert.  They told me they would love to have this dessert again and instantly I told them I would try to do it for them.  
Later, I regretted why I was too spontaneous in fulfilling their wishes. Oh no, I don't even have the slightest idea how it's being prepared. So, in order not to disappoint them, I goggled for the recipe.
There were quite a number of it and I settled for Rasa Malaysia's version. I didn't know that it's so easy to prepare and my youngest girl can also do it!
Ingredients : (my amendments are in red)
- 1 cup (200g/7oz) glutinous rice
- 2-3 Pandan (screwpine) leaves, cut into 2-inch length (knotted)
- 2-3 Asian mangoes, cut into small cubes
- 1 cup (250ml) coconut milk
- 1/2 teaspoon salt
- 1/4 cup (55g/2oz) sugar
- 1 tablespoon toasted sesame seeds (I omitted)
Optional:
Banana leaf for steaming (I omitted this.  I used rice cooker to cook the rice)

Method:
1) Soak the glutinous rice for at least 8 hours or overnight.

2) Prepare the steamer with a banana leaf. Drain the glutinous rice and spread it out on the banana leaf. Throw in the Pandan leaves. Steam the glutinous rice for 20-25 minutes or until translucent. (I used rice cooker)

2)  Cook rice with pandan leaves in your usual rice cooker. Add water accordingly.  Do take note that the water required to cook the rice may differ depending on the model of the rice cooker.  That's why I didn't mention the amount of water required. 

3) While the glutinous rice is cooking, cut the mangoes into small cubes and chill in the refrigerator until use.
4)  In a sauce pan, heat up the coconut milk over low heat. Add in the salt and sugar. Keep stirring until the sugar dissolved. Remove from the heat. Pour out 1/4 cup of the coconut milk and reserve for serving.

5)  When the glutinous rice is cooked, transfer it into a bowl. 

6)  Pour the rest of the coconut milk into the bowl and mix it with the glutinous rice. Keep stirring until it becomes a thick porridge consistency. 
7)  Slowly, the rice will absorb all the coconut milk. Leave it to cool at room temperature.

8)  Serve the sticky rice with the chilled mangoes. Drizzle the reserved coconut milk over the rice and top it with some toasted sesame seeds. (I omitted the sesame seeds) 
Cook’s Notes:
You can use a muslin/cheese cloth to steam the glutinous if you do not have a banana leaf.

Make this for your family over the weekends,
and they will thank you for it....
~Have a wonderful weekend with your loved ones over this sweet sweet dessert~


I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .


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Wednesday, 4 September 2013

Refreshing Sweet Potatoes Dessert

Having a bowl of refreshing sweet potatoes dessert on a lazy raining Sunday is heaven!  I would usually cook dessert during weekends when every member of my family is at home and we have time to enjoy it at our own sweet time instead of in a rush rush.
Ingredients :
- 4 medium sized sweet potatoes (peeled, cut and soaked in water so as to prevent it from turning dark, drained)
- 2 thumb sized ginger (crushed)
- 1 bunch of pandan leaves/screw pine leaves (washed, knotted)
- honeycomb sugar (to taste)
- enough water
Method :
1)  Fill water in a pot and add sweet potatoes and ginger.
2)  Bring to boil and let it simmer until the sweet potatoes is semi-cooked.
3)  Add pandan leaves and honeycomb sugar and continue to simmer until the potatoes are soft.
4)  Serve hot.
A very refreshing dessert.  Reduce the ginger is you are not a ginger lover.  As for me, I LOVE ginger and I like to add extra into the dessert.
Alternatively, you can also cook Barley with Sweet Potatoes (<-- click here for the recipe) too and it's also very refreshing. 

I am submitting this Post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Z OE @ Bake For Happy Kids and Little Mui Mui @ My Favourites DIY .

To receive new updates, do LIKE me on FACEBOOK. Thanks!
http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Follow on Bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)