【简单健康RECIPE】如蓝白陶瓷的菜燕怎么做？|蝶豆花芒果椰奶果冻 |视觉和味觉清凉消暑甜品 | How to make Blue & Whi...

通常用碟豆花时，煮出来的颜色都是偏紫兰色。想知道我如何能做出如复古蓝白陶瓷般的效果，就不要错过我的最新影片！ https://youtu.be/XgPrSfOxiVQ Usually butterfly pea flowers has a hint of purple, but I discovered a way to make it look like blue and white porcelain. Ha! Actually I want to name this agar agar as sunshine in Santorini, as I add mango bits in it. What do you think? See video to find out how:
https://youtu.be/XgPrSfOxiVQ

Butterfly Pea Flower Mango Coconut Agar Agar 蝶豆花芒果椰奶果冻
Author: Foodieatplayground
For Blue Agar Agar
Ingredients:
7g Agar Agar Powder
500g Butterfly Pea Flower and Mint Water
70g Sugar

Method:
1. Soak Butterfly Pea Flower and Mint in water for 10 minutes. Sieve well.
2. Pour into a pot, with Agar agar powder and sugar. Stir well.
3. Remove from heat when sugar melt and texture thicken.
4. Pour onto mold half filled.

Coconut portion:
Ingredients:
270ml water
230ml coconut milk
70g sugar
7g agar agar powder
1 mango

Method:
1. Pour water, coconut milk into a pot, add Agar agar powder and sugar. Stir well.
2. Remove from heat when sugar melt and texture thicken.
3. Pour onto mold 90% filled. Add mango bits. Then pour the rest to the top.
4. Use toothpick to remove bubble.
5. Put in fridge to chill till harden and ready to serve.

Easy Healthy Recipe - No Cook No Boil Peach Gum Dried Longan Dessert 零失败桃胶桂圆红枣糖水

桃胶已经成为现代人负担得起的“燕窝”。不但非常养颜而且还有保健效果。我试着用焖烧罐煮桃胶桂圆糖水，效果还不错。在此分享给你看我的做法。

Peach Gum has become today’s women’s Best Friend. It has the effect of bird nest, and it’s more affordable. I used thermal pot to “brew” peach gum dessert, it’s as tasty as using stove to boil. You should try! Check out video: https://youtu.be/W4Nm07V8MLE

Serve 2 - 3 person

Ingredient:
6 - 10 dried Longan (washed)
3 - 6 red dates (washed)
100 - 200g Peach Gum (see video on how to wash)
30 - 50g rock sugar

Method:
1. Preheat thermal pot with hot water. Close lid and wait for 2 minutes.
2. Open lid and Pour away hot water.
3. Add red dates, dried longan, peach gum and rock sugar in the thermal pot.
4. Pour hot water till 90 percent full.
5. Close lid and let it brew for 5 - 6 hours.
6. Ready to serve.

Green Tea Kaya Pau 绿茶甜包

Think I make bao make 上瘾. This time, I steam dessert包。I used the same recipe of pork bao that I made days ago, just added green tea powder(that explain the green colour skin). For the filling, I used the jar of Kaya in my fridge that is expiring soon.

I like to see how my dough become bigger and bigger when it 发. Maybe I let it prove for too long or I did not add enough shortening, this time the skin is not very soft and quite chewy and it stick to my teeth. Lesson learnt: don't prove your dough for too long? Can anyone tell me what caused the chewiness?

Bao Skin Ingredients: (I halved the quantity this time)
350 gm plain flour sifted with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening

Filling: 1/2 jar of Kaya

Method:
1. Add yeast to the water mixture. Let yeast rest and foam up abit before adding flour. Mix well.
2. Knead to form dough and add shortening and continue to knead till smooth and shiny.
3. Let dough rise to double the size, about 1/2 hour. Remove dough to a floured surface, punch down dough and divide into equal portions. Shape into a smooth ball. Set aside to add kaya filling and shape into round shape.
4. Leave to prove for 15 - 20 minutes.
5. Steam over high heat for 15 minutes in bamboo steamer. Off heat and leave bao for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.

I am submitting this to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Green Tea Soya Pudding

不久前，姐姐和外甥女到我家打卫生麻将。当天我除了准备好一桌菜，也做了甜品。这道绿茶豆花就是我为他们特别准备的。由于非常迫不及待要秀出我的作品，我忙着端给他们吃，却忘了拍照，所以你看到的绿茶豆花缺了口，没那么漂亮。味道嘛，由于绿茶带有苦味，所以豆花没有很甜，感觉很健康。做法如我上次做的bandung豆花异曲同工，如下：

Ingredients:
500ml Soy Bean Milk
2 tsp Gelatine powder
1/2 tsp vanilla essence
1 tsp green tea powder

Method:
1. Add vanilla essence and green tea powder into soy milk and stir well.
2. Heat up soy bean milk in a sauce pan over low heat(do not let it boil).
3. Put gelatine powder in a small bowl, ladle about 50ml of warm soy milk in it and stir till powder dissolve and well mixed.
4. Pour mixture back to sauce pan and stir well. Let it simmer for 30 second (do not let it boil).
5. Off the heat. Wait till mixture cool off slightly before sift it into a container to cool completely.
6. Chill mixture for 3 to 4 hour in fridge before serve.

I am submitting this post to Aspiring Bakers #30: It's Tea Time!(Apr 2013) hosted By Food playground.

AB #30: It's Tea Time!

This is my second time hosting Aspiring Bakers! Thanks SSB for giving me this opportunity to host this month theme - It's Tea Time!(Apr 2013)

Tea Time, obviously is a time for tea! Means it is for "tea" only, coffee is not allowed.

It also means tea must be the key ingredient in any item you make for this theme. You may wander what kind of Tea and what tea product to make for this month, here is a summary:

1) Everything related to tea(as ingredient) is accepted, excluding cooked savoury dishes.
2) only product made of any kind of tea eg. black tea, green tea and red tea is accepted.
3) Tea(as ingredient) related cooked dessert include pudding and jelly etc are accepted.
4) baked items including cakes, cupcakes, cookies, muffins etc are accepted.
4) hot and cold desserts are accepted.
5) tea inspired drink and ice cream are accepted.

If you are like me, like to eat, cook and learn Tea inspired cakes, cookies and dessert, do participate and share with us your recipes. Do drop me an email or comment if you have any question.

Looking forward to this tea time in April 2013!

Who can join?
Everyone! (if you do not have a blog, just send me a photo and recipe of your bake/dish).

How to join?

Step 1 :
Make any tea inspired/related item in the month of April 2013. You may submit more than 1 entry.

Step 2 :
Post it on your blog between 01 Apr 2013 and 30 Apr 2013.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3 :
Please mention that you are submitting your post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground and provide a link back to this post.
Entries will not be accepted if the above is not included.

Step 4 :
Email to Foodplayground@gmail.com in the following format:

Your name or nickname:
Your blog name: (omit this if you do not have a blog)
Name of your bake/dish:
URL of your post:
URL of your photo (one photo for each entry):
(alternatively, you can attach your photo in your email, preferably less than 500kb).

Please use "Aspiring Bakers #30" as your email subject. You may submit more than 1 entry.

The roundup will be posted on 01 May 2013.

***
If you are interested to find out what's on the previous Aspiring Bakers #29: Heirloom and Local (march 2013), see the roundup HERE

Love these Healthy Egg Tarts

My colleagues love Le Cafe Confectionary & Pastry's bean curd tarts. Guessed it's healthier than normal egg tarts and not as sweet. I was at the Veerasamy Road branch again with my colleague during lunch time and I was attracted to the photo on the wall showing different type of bean curd tarts, so I asked the lady boss do they sell all these flavor in a box, she said yes and she said left with last box. So since that was the last and I got to try all flavors, I bought a box of 8 mixed bean curd tarts finally.

Want to know what are the 7 flavours? From top left to right: Longan, original, grass jelly, gingko nut and white fungus; bottom left to right: peanut, original, red bean, egg white. A box of 8 cost $9.

The mixed bean curd tarts tasted like soy milk bean curd dessert rather than just tarts. My favorites are grass jelly, peanut and gingko nut and white fungus in beancurd.

Address & Tel:  
264 Middle Road Singapore 188990. Tel/Fax: +65 6337 2417
Blk 42 Cambridge Road #01-02 Singapore 210042. Tel/Fax: +65 6298 1477
Blk 637 Veerasamy Road #01-111 Singapore 200637 Tel/Fax: +65 6294 8813  

Gula Melaka Ginger Soup with Quail Eggs

This dessert(without the quail eggs) was what my mom used to cook for us during 冬至。 I like the smoky taste of gula Melaka and the spiciness and warm sensation from the ginger. Ginger soup is good for digestion, calm tummy, relief bloatiness, expel wind去风, 活血etc.

I missed the taste of this dessert, so for this month AB theme, I decided to redo what my mom did and add quail eggs to it.

Ingredient: (2 bowls)
6 slices ginger (I like spicer taste)
50g palm sugar (adjust to your liking)
8 quail eggs
6 ready made tang yuan (with or without filling to your liking)

Method:
1. Boil quail egg in boiling water. Set to cool in cold water. Peel and set aside.
2. Boil tang yuan in boiling water. Ready when float. Set in cold water.
3. Boil ginger slices in water. Simmer for 30 minutes.
4. Add palm sugar and bring to boil.
5. Add tang yuan and quail eggs. Simmer for another 15-30 minutes. Stir occasionally.
6. Remove from heat. Ready to serve.

I am submitting this post to Aspiring Bakers #20: Asian dessert Buffet! (June 2012)hosted by Moon of Food Playground.

Warabi Mochi

I first fell in love with this Japanese dessert during a lunch appointment in "Fat Cow", a Japanese restaurant at Camden Medical Centre. Although I was very full from lunch but when I start eating this dessert, I couldn't stop, because it was so light, so cooling and so soft.
So for this month AB theme, I thought of this dessert as I suddenly have craving for this. I follow recipe from here and drizzle gula Melaka syrup before serve (instead of black sugar syrup) to give it an Asian twist.

Ingredient:
- 60 grams (2 ounces) warabimochiko (I can't find this powder so I used tapioca flour instead)
- 240 ml (1 cup) lukewarm water
- 40 grams sugar (I use caster sugar)
- about 30 grams (1 ounce) kinako (i used toasted black soybean powder, available at Daiso)

Gula Melaka syrup
- 50 gram palm sugar
- 1/2 cup water

Method: (Makes about 24 bite-size pieces)

1. Place tapioca flour in a medium mixing bowl. Whisk in water little by little until the mixture is smooth, with no lumps. Whisk in the sugar. The mixture will be thin.
2. Pour black soybean powder in a ziplock bag.
3. Set a fine-mesh sieve over a saucepan and pour the tapioca mixture through. Place the pan over medium heat. Stir with a wooden spoon constantly and energetically as the mixture heats and becomes thick and elastic. After just a little while, the mixture will turn translucent.
4. When completely translucent, remove from the heat and pour the mixture -- whole or in small pieces -- into a bowl of ice water to chill first, before draining and putting in ziplock bag, coating with soybean powder.
5. Sprinkle the top with powder, and use a dough cutter (or large knife) dusted with soybean powder to cut it into bite-size pieces.
6. Separate the pieces and roll them around gently to coat on all sides. Let cool completely before eating.
7. Transfer them to a serving dish with some of the remaining powder (pour the rest back into the package) and serve with toothpicks. (In Japan, they were served with flat wooden picks with an angled point, that seemed to echo the shape of the kuromoji, the utensil used to cut pastries during the tea ceremony.)
8. Cook palm sugar with water till boil. Set to cool. Drizzle palm sugar syrup on top before serve.

Warabi mochi can keep for a couple of days. Cover and keep at room temperature; if you refrigerate them, they'll get tough.

I am submitting this post to Aspiring Baker #20: Asian dessert buffet!(June 2012) Hosted By Moon of Foodplayground.

Bandung Soy Milk Beancurd Pudding

Was looking for "老伴豆花"the other day, and saw another shop selling pink colour 豆花 pudding, was curious what flavor is that and saw it was strawberry flavor. Was quite disappointed because the pink colour remind me of Bandung.
Why not make my own Bandung beancurd pudding? Yes, so I adopted the recipe I tried earlier and turned it into Bandung flavor. Here is the recipe:

Ingredients:
500ml Soy Bean Milk
2 tsp Gelatine powder
1/2 tsp rose flavour essence
1/4 tsp red coloring

Method:
1. Add rose flavor essence and red coloring into soy milk and stir well.
2. Heat up soy bean milk in a sauce pan over low heat(do not let it boil).
3. Put gelatine powder in a small bowl, ladle about 50ml of warm soy milk in it and stir till powder dissolve and well mixed.
4. Pour mixture back to sauce pan and stir well. Let it simmer for 30 second (do not let it boil).
5. Off the heat. Wait till mixture cool off slightly before sift it into a container to cool completely.
6. Chill mixture for 3 to 4 hour in fridge before serve.

I am submitting this post to Aspiring Bakers #20 Asian Dessert Buffet!(June 2012) hosted By Moon of Food playground.

Soy Milk Beancurd Pudding

Frankly speaking this is my second attempt. First attempt, I used agar agar powder with soy milk. The result was coarse and watery, guess I overcooked it. This second attempt, I followed this recipe and used gelatine powder with soy milk. The result was promising: smooth, soft and mouth in your mouth.. Yum! Will definitely make it again! Thanks Ellena for sharing such a clear recipe.

Ingredients:
500ml Soy Bean Milk (I used Vitasoy)
2 tsp Gelatine powder

Method:
1. Heat up soy bean milk in a sauce pan over low heat(do not let it boil).
2. Put gelatine powder in a small bowl, ladle about 50ml of warm soy milk in it and stir till powder dissolve and well mixed.
3. Pour mixture back to sauce pan and stir well. Let it simmer for 30 second (do not let it boil).
4. Off the heat. Wait till mixture cool off slightly before sift it into a container to cool completely.
5. Chill mixture for 3 to 4 hour in fridge before serve.

Crystalized Yam 拔丝芋头

This is a dessert that my mom used to cook, but she used sweet potatoes. This syrup coated sticky dessert dish also served in most Chinese restaurants, and mostly used sweet potatoes. I wanted to clear the yam in the fridge, so I thought this is a dish that I can used up most yam yet it is a dessert(means will eat more).

I followed this recipe. To modify it to a healthier version, I did not deep fried the yam and I used brown sugar. As this is my first time "cooking" sugar, I tried not to overcook and burn the sugar. Result: The syrup was not thick enough and it did not give me that sticky effect. Next time if you try, remember to cook sugar till boiled with full of bubbles before adding yam or sweet potatoes.

Ingredients:
1/3 yam (cut into chunks)
1 cup brown sugar
1/2 cup water
Some white sesame seeds

Method:
1. Without adding oil, Fried yam till golden brown. Set aside.
2. Fried brown sugar with no oil. When it's heated, add water and keep stirring till boil and thicken.
3. Throw back the yam and fry till yam are coated with syrup.
4. Top with a pitch of roasted sesame seeds.
4. Serve hot or cold.

P.S: if can't finish, can store in fridge and make Bobo chacha-- mixed with shaved ice and coconut milk.

Green bean soup

Recently ate too much CNY goodies, had slight sore throat. Green bean soup can help to soothe the throat and have detox purpose. So last weekend I boiled green bean soup. Recipe is quite similar to red bean soup:

Ingredients:
90gm green bean (washed)
5 cups of water
70gm of rock sugar
Some pandan sago or pandan leaves (for slight pandan flavor)

Method:
1. Put green bean and water into rice cooker. Set to "cook" mode, Cover lid and simmer.
2. Simmer for 1 hour, Stir occasionally. Cook till green bean soften and break apart and soup turn greenish.
3. Add 1 cup of water and rinsed sago and rock sugar. Stir well and continue to boil till sugar dissolved and sago turn transparent.
4. Put to "warm" mode. Cover lid and continue to simmer.
5. After 15 minute it's ready to serve.

Ah-Balling 团团圆圆

As all know, 汤圆 symbolize 团团圆圆。 not only 冬至 is best to eat 汤圆，CNY is also the best time to have with family and friends.
I used to go Golden Mile Food Centre for Ah-Balling with peanut soup. That day i saw canned peanut soup in supermarket and i thought i can replicate the Ah-Balling I remembered. And with just 2 items, and easy steps, I actually can recreate and replicate this dessert. You can try at home too. Here is the recipe:

Ingredients:
1 can of peanut soup (see pic)
1 pkt of glutinous rice ball with black sesame filling(or any filling of your choice)

Method:
1. Boil glutinous rice balls in boiling water till expand and float on the surface. Set aside.
2. Heat peanut soup till boiled. Pour soup on the glutinous rice balls.
3. Ready to serve.

I have submitted this post to Aspiring Bakers #15: Auspicious dishes for CNY(Jan 2012) hosted by wen of Wen's Delight

Red Bean Soup

I like my red bean soup with a hint of dried orange peel taste and fragrance. The Cantonese way. So I decided to make my own -- with more punch of dried orange peel.
You can omit dried orange peel if you don't like it.

Ingredients:
90gm red bean (washed)
5 cups of water
5 slices of dried orange peel(washed)
70gm of rock sugar
Some pandan sago (for slight pandan flavor)

Method:
1. Put red bean, dried orange peel and water into a rice cooker. Set to "cook" mode, Cover lid and simmer.
2. Simmer for 1 hour, Stir occasionally. Cook till red bean soften and break apart and soup turn reddish.
3. Add 1 cup of water and rinsed sago and rock sugar. Stir well and continue to boil till sugar dissolved and sago turn transparent.
4. Put to "warm" mode. Cover lid and continue to simmer.
5. After 15 minute it's ready to serve.