Ingredients: Recipe for 4 Servings.

• 400ml mango juice (freshly squeezed using fruit juice extractor or ready made; I use Marigold PeelFresh)
• 150ml evaporated milk
• 2 large ripe honey mangoes, cubed
• sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve
• 80g sago pearls
• Pomelo, peeled and sacs separated, about 50g or more

Directions:

1. Boil a pot of water to boil. Add sago and simmer for about 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for about 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. 
2. Reserve one quarter of the cubed mangoes for garnishing (step 4). In a blender, blend the rest of the mangoes and the evaporated milk for a short while till well mixed.
3. Mix mango smoothie prepared in step 2 with mango juice. Add sugar syrup to taste. Add cooked pearl sago prepared in step 1 to the mixture. Chill in fridge.
4. To serve, portion out to individual serving bowls and garnish with pomelo sacs and cubed mangoes.

Ingredients:

• 2 mangoes
• about 225 g glutinous rice flour
• 1/3 cup cornstarch
• 1/2 cup sugar
• 1/2 cup evaporated milk
• 1/2 cup dried shredded coconut

Directions:

1. Peel one mango. Dice it. Put into a blender. Add about 1/2 cup water and blend until fine. Set aside.
2. Mix evaporated milk and cornstarch. Set aside.
3. Peel the remaining mango. Dice it. Put into a small pot. Add sugar and cook over low heat until sugar dissolves. Pour in the cornstarch mixture from Step 2. Heat over low heat while stirring continuously. Cook until it thickens. Set aside to let cool. This is the filling.
4. Mix mango juice from Step 1 and glutinous rice flour well. Divide into portions. Wrap each portion with some filling. Knead round or any shapes. Cook in boiling water until done. Drain and coat with shredded coconut. Serve.

Tips:

• Always choose ripe mangoes that are long in shape. They taste sweeter.

• Prep Time: 10 mins
• Cook Time: 60 mins
• Ready In: 1hr 10 mins

Ingredients: Recipe for 4 servings.

• 1/3 cup small sago (small tapioca pearls)
• 100 grams green beans (aka lu dou/綠豆) soaked overnight, rinsed and drained

• 2 pandan (screw pine) tied in a knot
• 1.7 litres water
• 10 grams (or 3 small pieces) dried orange/tangerine peel (陈皮)
• 80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional
• 70 grams rock sugar (冰糖) to taste

Directions:

1. Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside.
   
2. In a bigger soup pot, add green beans, pandan leaves, water and orange peel. Bring to a boil.
3. Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if needed.
4. Stir in rock sugar until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.

• 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

• 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.

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!!!