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Archives for March 2015

Durian Mochi

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Durian is a fruit known as the King of Fruits. Many people may see it as a smelly fruit, but it is delicious, soft, and sweet. This food is very popular for it’s unique characteristics. But just give it a try, and you might just fall in love with it. Especially if you put this fruit into mochi, it might just become a dessert. Here’s a recipe of how to make Durian Mochi. Enjoy!
Ingredients: Recipe good for about 18 Durian Mochi.
  • 1 cup glutinous rice flour
  • 2 tablespoon wheat starch
  • 1/3 sugar
  • 1cup milk
  • 3 pieces of durian (take out the seed)
  • a pinch of salt
  • some cornstarch/ potato starch for dusting

Directions:

  1. In a small pot, mix together the glutinous rice flour, wheat starch, sugar, milk, and salt until no visible lump is seen.
  2. Take out the durian seed, set aside the durian paste in a small plate.
  3. Over medium low heat, heat up the mixture, keep stirring. The paste will start to thicken.
  4. Remove from heat once the mixture turns dough-like.
  5. Have a parchment paper ready and place on flat surface. Heavily dust the surface of the parchment paper with cornstarch / potato starch.
  6. Move the glutinous rice dough onto the surface. Dust the dough with cornstarch / potato starch, and start rolling it flat.
  7. Use a cookie cutter and cut the flatten dough into circles. On each piece use a brush and brush off excess cornstarch/ potato starch (This way when you each it, you won’t taste so starch on your mochi.) The excess dough roll up again and make more circles.
  8. On each pieces, place around a bite of durian paste (not too much or else the mochi will not close up) and wrap it up. Gently press the edges to seal it up.
  9. Dust the mochi with a little cornstarch / potato starch so it doesn’t stick together.
  10. Keep the mochi in the fridge if not consume immediately. Enjoy!

Double Skin Milk Pudding- 双皮奶

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Double Skin Milk PuddingRecipe By Cookabulous

Ingredients: Recipe for 5 servings.

  • 4 egg whites
  • 3 cups of whole milk
  • 1/3 cup of sugar

Directions:

  1. Pour milk equally into the 5 bowls and steam it in a wok or pot with the lid on for 10 minutes and let it cool.
  2. In a big bowl, beat the egg white and sugar until it turns foamy.
  3. Let the milk cool down, a skin will form on top of the milk. Using a knife or a pair of chopsticks, nudge on the edge of the skin until it separates partially from the bowl. Hold the skin back and slowly pour 2/3 of the milk into the big bowl so the skin won’t stick to the small bowl.
  4. Slowly stir the milk together with the egg white. Pour mixture through sieve, use a spoon to scoop out the extra foam. (This makes the dessert extra smooth.)
  5. Pour mixture back into the original bowl with the skin. Be sure to pour carefully and preferably right where the skin was broken earlier. The skin should float back up to the top but if it gets bunched up, nudge it until it floats to the top. Being gentle is key in this step.
  6. Cover the top of each bowl with aluminum foil, put them in a wok or pot with the lid on and steam for 10 minutes.
  7. Remove the pudding and let it cool for 15 minutes. The second layer of skin will form soon.
  8. If you want a hot dessert, eat it now. If you prefer a cold dessert, let it cool on the countertop for 1 hour and stick it in the fridge for 2 hours.

Coconut Milk Pudding-椰汁糕

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Coconut Milk PuddingAdapted from Christine’s Recipes

  • Prep time: 10 mins
  • Cook time: 10 mins + chilling time
Ingredients: Recipe for 5-6 servings.

  • 200 ml coconut milk
  • 375 ml milk
  • 1/3 cup white sugar
  • 1 1/2 tbsp gelatine powder
  • 1 egg white

Directions:

  1. Lightly whisk the egg white with a fork. Set aside.
  2. Use a deep pot, cook coconut milk, milk and sugar over medium heat until the sugar is completely dissolved. You don’t need to bring it to a boil, just heat enough to help dissolve the sugar.
  3. Stir in the whisked egg white. Remove the pot from the heat. Sprinkle the gelatine powder into the coconut milk mixture and stir to combine well. Make sure the gelatine powder is completely dissolved. Sift the mixture through a fine sieve. Pour into jelly moulds evenly. Chill in fridge for at least 3 hours, or until it’s set. Enjoy.

Chinese Sweet Potato Soup-番薯糖水

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Recipe by Cookabulous

Sweet Potato Soup is a very popular Chinese dessert soup. I loved drinking it when I was little and I still do now. If you feel cold and want something hot to drink, this is just the right dessert soup for you because it will keep you warm and cozy. But you could also drink it cold too, during the summer time. It’s just a dessert soup that you won’t get tired of. Hope you like it!

Ingredients: Recipe good for 4 servings.

  • 2 large sweet potatoes, peeled and cut into bite-sized pieces
  • 1 inch piece of ginger, skinned and sliced
  • 1 slab Chinese dark brown sugar (or Chinese brown sugar)
  • 3 1/2 cups of water

Directions:

  1. Peel the sweet potatoes, wash clean, and cut into bite sized pieces.
  2. Skin the ginger, and cut into 3 slices
  3. Pour the water into a medium pot and bring to a boil.
  4. Add the sweet potatoes, ginger, and sugar into the water and lower the heat. Simmer for 20 mins or until the sweet potatoes are soften.
  5. It’s ready to serve hot or cold.

Chinese Rice Pudding-缽仔糕

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Chinese Rice Pudding is one of my all-time childhood favorite Chinese dim sum that I like to eat. I just can’t resist eating them. Just eating one would make me want to eat more and more. So instead of going outside and buying them. I’m going to tell you all a recipe of how to make this delicious dim sum. This Chinese Pudding known as Bo Zi Gao is also great for eating as a snack and even an evening tea dessert. Hope you all like it.

Ingredients: Recipe good for 20-23 Rice Puddings.

Flour Paste

  • 2 cup Rice Flour
  • 6 tablespoons wheat flour
  • 4 tablespoons  water chestnut flour
  • 1 tablespoon tapioca starch
  • 1½ cup water

Sugar Water

  • 1¾  cup sugar
  • 3 cups water

Directions:

  1. Combine all the flour and the 1 1/2 cup of water together, this will become flour paste.
  2. Then we’ll make the sugar water by putting the 1 3/4 cup sugar and 3 cups water together into a small pot and bring to a boil.
  3. Then slowly pour the sugar water into the flour paste and mix it. ( *Don’t pour all at one time or it will cook the flour.)
  4. Pour into Aluminum Foil Baking Cups and steam them under high heat for 15 mins or until cooked.
  5. Cool the puddings down and remove them from Baking Cups by using a toothpick.
  6. And it’s Ready to Serve!!!