Pearl Barley Soup Dessert
Easy nutritious dessert.
Ingredients:
1 cup Pearl Barley, soaked overnight
6 cups Water
1 1/2 cups Winter melon candy, chopped
2/3 cup Rock sugar
2 sheets Dried tofu skin, soaked till soft
1 cup Ready to eat ginkgo nuts
How to do it?
In a large pot, place the soaked barley and water, bring to a boil. Turn the heat down and simmer for 10 - 15 minutes until the barley is halfway cooked.
Add in the winter melon candy and rock sugar and continue to cook until the sugar dissolve. Subsequently, add in the ginkgo nuts and cook for another 15 minutes or until the barley is tender and cooked through. Add in the tofu skin, stir and cook for another 5 minutes.
Enjoy :)
Ingredients:
1 cup Pearl Barley, soaked overnight
6 cups Water
1 1/2 cups Winter melon candy, chopped
2/3 cup Rock sugar
2 sheets Dried tofu skin, soaked till soft
1 cup Ready to eat ginkgo nuts
How to do it?
In a large pot, place the soaked barley and water, bring to a boil. Turn the heat down and simmer for 10 - 15 minutes until the barley is halfway cooked.
Add in the winter melon candy and rock sugar and continue to cook until the sugar dissolve. Subsequently, add in the ginkgo nuts and cook for another 15 minutes or until the barley is tender and cooked through. Add in the tofu skin, stir and cook for another 5 minutes.
Enjoy :)
Marshmallow Cream Crackers Sandwhich
I use to have cream crackers sandwich with jam or peanut butter when I was young. This recipe come across my mind when I am making the easy homemade marshmallows. Putting the warm sticky marshmallow cream on the creams crackers is just so good. You got to try this. So easy to prepare and it is great for afternoon tea or anytime when you have sweet craving.
Ingredients:
1 cup Caster Sugar
1 tbsp. Gelatine
2/3 cup Water
1/2 tsp. Vanilla extract
3 drops Yellow food colouring
20 pcs. Cream crackers
How to do it?
In a medium saucepan, add in sugar, gelatine and water. Stir well to combine. Turn the heat on and continue to stir until the sugar is dissolved. When the mixture boiled, reduce the heat and leave it for 10 minutes. Do not stir it. Taking the mixture off the heat and let it sit for another 10 minutes.
After 10 minutes, add in vanilla extract and food colouring. Beat the mixture with a hand mixer for another 8 - 10 minutes until the mixture is thicken, light and fluffy.
Spread the marshmallow cream on the back of a cream crackers and top with another piece. Press down lightly. Repeat the same for the rest.
Enjoy :)
Ingredients:
1 cup Caster Sugar
1 tbsp. Gelatine
2/3 cup Water
1/2 tsp. Vanilla extract
3 drops Yellow food colouring
20 pcs. Cream crackers
How to do it?
In a medium saucepan, add in sugar, gelatine and water. Stir well to combine. Turn the heat on and continue to stir until the sugar is dissolved. When the mixture boiled, reduce the heat and leave it for 10 minutes. Do not stir it. Taking the mixture off the heat and let it sit for another 10 minutes.
After 10 minutes, add in vanilla extract and food colouring. Beat the mixture with a hand mixer for another 8 - 10 minutes until the mixture is thicken, light and fluffy.
Spread the marshmallow cream on the back of a cream crackers and top with another piece. Press down lightly. Repeat the same for the rest.
Enjoy :)
Easy Homemade Marshmallows
Easy homemade marshmallows anyone? It is cheaper than store bought marshmallows and you know what exactly what is inside.
Ingredients:
1 cup Caster Sugar
1 tbsp. Gelatine
2/3 cup Water
1/2 tsp. Vanilla extract
3 drops Yellow food colouring (optional)
1/3 cup Icing sugar
How to do it?
In a medium saucepan, add in sugar, gelatine and water. Stir well to combine. Turn the heat on and continue to stir until the sugar is dissolved. When the mixture boiled, reduce the heat and leave it for 10 minutes. Do not stir it. Taking the mixture off the heat and let it sit for another 10 minutes.
After 10 minutes, add in vanilla extract and food colouring. Beat the mixture with a hand mixer for another 8 - 10 minutes until the mixture is thicken, light and fluffy.
Transfer the mixture into a lightly greased and lined baking pan, spread out and level the surface. Cover and let it set in the fridge overnight.
Take it out and cut into bite size pieces and coat with the icing sugar.
Enjoy :)
Ingredients:
1 cup Caster Sugar
1 tbsp. Gelatine
2/3 cup Water
1/2 tsp. Vanilla extract
3 drops Yellow food colouring (optional)
1/3 cup Icing sugar
How to do it?
In a medium saucepan, add in sugar, gelatine and water. Stir well to combine. Turn the heat on and continue to stir until the sugar is dissolved. When the mixture boiled, reduce the heat and leave it for 10 minutes. Do not stir it. Taking the mixture off the heat and let it sit for another 10 minutes.
After 10 minutes, add in vanilla extract and food colouring. Beat the mixture with a hand mixer for another 8 - 10 minutes until the mixture is thicken, light and fluffy.
Transfer the mixture into a lightly greased and lined baking pan, spread out and level the surface. Cover and let it set in the fridge overnight.
Take it out and cut into bite size pieces and coat with the icing sugar.
Enjoy :)
Nutritious White Fungus, Red Dates, Ginkgo Nuts and Longan Soup (Chinese
dessert)
This dessert is served during Chinese New Year or other auspicious occasions as a symbol of sweet blessings. It is very easy to prepare at home and is highly
nutritious.
Ingredients:
50 grams White fungus / Snow fungus, soaked until soft and cut into pieces
1 cup. Ginkgo nuts, shelled and peeled (Alternately, use ready-to-use canned Ginkgo)
1 cup. Red Dates
1/2 cup. Dried longan
4 cup. Water
250 grams Honey rock sugar (Use regular rock sugar / brown sugar if not available)
How to do it?
Pour the water in a medium pot and bring it to a boil. Add in the white fungus and cook for 6 minutes. Add in ginkgo nuts and red dates, continue to cook for 20 minutes.
Then, add in longan and rock sugar and continue to cook for another 20 - 30 minutes.
Serve hot or warm.
Enjoy :)
nutritious.
Ingredients:
50 grams White fungus / Snow fungus, soaked until soft and cut into pieces
1 cup. Ginkgo nuts, shelled and peeled (Alternately, use ready-to-use canned Ginkgo)
1 cup. Red Dates
1/2 cup. Dried longan
4 cup. Water
250 grams Honey rock sugar (Use regular rock sugar / brown sugar if not available)
How to do it?
Pour the water in a medium pot and bring it to a boil. Add in the white fungus and cook for 6 minutes. Add in ginkgo nuts and red dates, continue to cook for 20 minutes.
Then, add in longan and rock sugar and continue to cook for another 20 - 30 minutes.
Serve hot or warm.
Enjoy :)
Sweet Potatoes and Longan Soup (Chinese Desserts)
This is a light, non-creamy, easy and more importantly is healthy Chinese dessert that is so yummy and goes great should you down with cold.
Ingredients:
1 kg Orange sweet potatoes, washed, peel and cut into chunks
4 cups Water
1 pcs. 3 inch ginger root, crushed (you may adjust it to your personal taste)
1/2 cup Dried longan
1 cup Dark brown sugar (you may vary the amount depending on your personal taste)
How to do it?
Bring the water to boil. Add in ginger and sweet potatoes. Reduce the heat and simmer for about 20 minutes. Add in the longan and continue to cook until the sweet potatoes is tender.
Add in sugar and bring it to a boil again until all sugar dissolved.
It is best serve while it is still hot.
Enjoy :)
Ingredients:
1 kg Orange sweet potatoes, washed, peel and cut into chunks
4 cups Water
1 pcs. 3 inch ginger root, crushed (you may adjust it to your personal taste)
1/2 cup Dried longan
1 cup Dark brown sugar (you may vary the amount depending on your personal taste)
How to do it?
Bring the water to boil. Add in ginger and sweet potatoes. Reduce the heat and simmer for about 20 minutes. Add in the longan and continue to cook until the sweet potatoes is tender.
Add in sugar and bring it to a boil again until all sugar dissolved.
It is best serve while it is still hot.
Enjoy :)
Kenny's No-Bake Lemon Cheesecake
This classic no-bake cheesecake will definitely blown everyone way. No one will ever believe that it is so easy to make. Impress your guests with the cheesecake and they will ask you for more.
Ingredients:
200 grams Plain sweet biscuits, crushed into crumbs
130 grams Melted butter
500 grams Cream Cheese
500 grams Sweetened condensed Milk
1/2 cup Fresh lemon juice
2 tbsp. Lemon zest
How to do it?
In a mixing bowl, combine biscuit crumbs and melted butter. Stir until it become wet sand consistency that when you press against the side of the bowl, the biscuit crumbs hold together.
Transfer the biscuit crumbs mixture into a 9" spring foam tin press the mixture with a flat bottom glass until you have a firm biscuits base. Chill in the fridge.
In the meantime, put cream cheese, sweetened condensed milk and lemon juice in a large mixing bowl. Using a electric mixer, mix everything together until you have a thick smooth filing. Fold in the lemon zest.
Transfer the cream cheese filing onto the chilled biscuits base and put into the fridge to set overnight.
Enjoy :)
Ingredients:
200 grams Plain sweet biscuits, crushed into crumbs
130 grams Melted butter
500 grams Cream Cheese
500 grams Sweetened condensed Milk
1/2 cup Fresh lemon juice
2 tbsp. Lemon zest
How to do it?
In a mixing bowl, combine biscuit crumbs and melted butter. Stir until it become wet sand consistency that when you press against the side of the bowl, the biscuit crumbs hold together.
Transfer the biscuit crumbs mixture into a 9" spring foam tin press the mixture with a flat bottom glass until you have a firm biscuits base. Chill in the fridge.
In the meantime, put cream cheese, sweetened condensed milk and lemon juice in a large mixing bowl. Using a electric mixer, mix everything together until you have a thick smooth filing. Fold in the lemon zest.
Transfer the cream cheese filing onto the chilled biscuits base and put into the fridge to set overnight.
Enjoy :)
Rose Mascarpone Cheese with Spice Red Wine Syrup and Strawberry
As I made the Spiced Red Wine Poached Pear which I shared previously in this blog, I have some leftover red wine syrup which I kept in the fridge. So I decided to use up the remaining syrup by turning them into another simple yet delicious dessert. This also comes in handy when you have leftover red wine. Enjoy :)
Ingredients:
1 cup Spiced red wine syrup (see below)
1/2 cup Strawberry, hulled and roughly chopped
250 grams Mascarpone cheese
2 tbsp. Rose water / essence
2 tbsp. Icing sugar
1/4 cup Pine nuts
5 Cape gooseberry to decorate (optional)
How to do it?
In a container, soak the chopped strawberry in the wine syrup for 40 minutes before serving.
In a mixing bowl, mix Mascarpone cheese, rose water and icing sugar until well incorporated. Chill in the fridge for 30 minutes.
Divide the mixture into 5 ice cream glasses. Spoon over the wine syrup and sprinkle some pine nuts. Top each glass with a cape goose berry.
Serve chill.
Notes:
Spice red wine syrup
2 cups Red wine
1/2 cup Sugar
1 Whole star anise
2 Whole cloves
2 Cinnamon sticks
1 Vanilla bean, split
Combine all the ingredients above in a saucepan over medium heat until sugar dissolve. Bring it to a boil then let it simmer until the syrup is thickens. Leave to cool completely then chill in fridge until you are ready to use it.
Ingredients:
1 cup Spiced red wine syrup (see below)
1/2 cup Strawberry, hulled and roughly chopped
250 grams Mascarpone cheese
2 tbsp. Rose water / essence
2 tbsp. Icing sugar
1/4 cup Pine nuts
5 Cape gooseberry to decorate (optional)
How to do it?
In a container, soak the chopped strawberry in the wine syrup for 40 minutes before serving.
In a mixing bowl, mix Mascarpone cheese, rose water and icing sugar until well incorporated. Chill in the fridge for 30 minutes.
Divide the mixture into 5 ice cream glasses. Spoon over the wine syrup and sprinkle some pine nuts. Top each glass with a cape goose berry.
Serve chill.
Notes:
Spice red wine syrup
2 cups Red wine
1/2 cup Sugar
1 Whole star anise
2 Whole cloves
2 Cinnamon sticks
1 Vanilla bean, split
Combine all the ingredients above in a saucepan over medium heat until sugar dissolve. Bring it to a boil then let it simmer until the syrup is thickens. Leave to cool completely then chill in fridge until you are ready to use it.
Spiced Red Wine Poached Pears
This recipe comes to rescue your left over wine. The red wine and the spice just go so well together and the pear is juicy and tender. What else do you want more? I just have to share this recipe and hope you will enjoy it too.
Ingredients:
4 Pear (I use Packham Pear), just ripe, peeled
2 cups Red wine
1/2 cup Sugar
1 Whole star anise
2 Whole cloves
2 Cinnamon sticks
1 Vanilla bean, split
1 packet Mascarpone cheese (200 grams)
2 tbsp Icing sugar
2 tsp Vanilla extract
How to do it?
Cut off the bottom of the pear a little so it could sit straight.
Combine the wine, sugar and the spices in a saucepan over medium heat. Cook for few minutes until the sugar dissolve.
Add in the pear and cover the saucepan. Make sure the pear covered in wine. If needed add some more wine. Bring it to a boil. Once boiled, reduce the heat and poached the pear for another 40 min - 1 hours or until the pear is tender all the way through when pierced with a knife.
Remove the pear. Continue boil the liquid until it thickens and turn into syrup consistency. Leave it to cool.
In a mixing bowl, mix well mascarpone cheese, icing sugar and vanilla extract.
To serve, place the mascarpone cheese mixture on a serving plate. Top the mixture with the poached pear and drizzle over with the syrup.
Enjoy :)
Notes:
The cooking duration depends on the ripeness of you pear. I choose pear that are just ripe. If you have the really ripe pear, you should reduce the cooking time.
If you want non-alcoholic version, use fruit juice instead. I have made the same recipe using Roselle juice and it turns out just as delicious. Perfect if you serve it to the kids.
Ingredients:
4 Pear (I use Packham Pear), just ripe, peeled
2 cups Red wine
1/2 cup Sugar
1 Whole star anise
2 Whole cloves
2 Cinnamon sticks
1 Vanilla bean, split
1 packet Mascarpone cheese (200 grams)
2 tbsp Icing sugar
2 tsp Vanilla extract
How to do it?
Cut off the bottom of the pear a little so it could sit straight.
Combine the wine, sugar and the spices in a saucepan over medium heat. Cook for few minutes until the sugar dissolve.
Add in the pear and cover the saucepan. Make sure the pear covered in wine. If needed add some more wine. Bring it to a boil. Once boiled, reduce the heat and poached the pear for another 40 min - 1 hours or until the pear is tender all the way through when pierced with a knife.
Remove the pear. Continue boil the liquid until it thickens and turn into syrup consistency. Leave it to cool.
In a mixing bowl, mix well mascarpone cheese, icing sugar and vanilla extract.
To serve, place the mascarpone cheese mixture on a serving plate. Top the mixture with the poached pear and drizzle over with the syrup.
Enjoy :)
Notes:
The cooking duration depends on the ripeness of you pear. I choose pear that are just ripe. If you have the really ripe pear, you should reduce the cooking time.
If you want non-alcoholic version, use fruit juice instead. I have made the same recipe using Roselle juice and it turns out just as delicious. Perfect if you serve it to the kids.
Tiramisu
A classic coffee-flavour Italian dessert. It is a must have dessert if you are a coffee addict and chocoholic. Most importantly it is easy to do.
Ingredients:
200 grams Ladyfingers (sweet sponge biscuits) (20 - 24 pcs)
250 grams Mascarpone cheese
60 grams Castor sugar
2 Eggs, separated
200 ml Strong black coffee (warm)
1 tbsp Kahlua or other coffee liquor (optional)
A pinch of salt
Cocoa powder for dusting
How to do it?
Cream the egg yolks and sugar until thick and pale. Add in mascarpone cheese and mix well. Set aside.
In a separate clean bowl, beat the egg whites with a pinch of salt until it formed soft peaks. Set aside.
Gently dip half of the ladyfingers into the coffee just till it absorb just enough liquid. Do not put too long or it will become mushy. Arrange the dipped fingers into a baking dish.
Fold the egg whites into the cheese mixture. Pour half of the mixture on top of the ladyfingers and dust it with cocoa powder.
Repeat the same for the second layer. Put in the fridge to set for 4 - 6 hours or overnight.
Before serving, dust more cocoa powder on top.
Enjoy :-)
Ingredients:
200 grams Ladyfingers (sweet sponge biscuits) (20 - 24 pcs)
250 grams Mascarpone cheese
60 grams Castor sugar
2 Eggs, separated
200 ml Strong black coffee (warm)
1 tbsp Kahlua or other coffee liquor (optional)
A pinch of salt
Cocoa powder for dusting
How to do it?
Cream the egg yolks and sugar until thick and pale. Add in mascarpone cheese and mix well. Set aside.
In a separate clean bowl, beat the egg whites with a pinch of salt until it formed soft peaks. Set aside.
Gently dip half of the ladyfingers into the coffee just till it absorb just enough liquid. Do not put too long or it will become mushy. Arrange the dipped fingers into a baking dish.
Fold the egg whites into the cheese mixture. Pour half of the mixture on top of the ladyfingers and dust it with cocoa powder.
Repeat the same for the second layer. Put in the fridge to set for 4 - 6 hours or overnight.
Before serving, dust more cocoa powder on top.
Enjoy :-)
Easy Chocolate Fudge
Last minute preparation when your friends are on the way and you don't have time to bake? Now here is the simple chocolate fudge that are so simple to make
that it's just take a few minutes to assemble. All you need is to melt the chocolate down and pop it into the fridge to set. Just three ingredients needed.
Ingredients:
50 grams Butter (unsalted)
375 grams Dark chocolate
395 grams Sweetened Condensed Milk
How to do it?
Prepare a square baking tin and line with some baking paper. Leave some excess baking paper at the edge so you could easily take it out when it is set.
Place all the ingredients in a large heat proof bowl and put it on top of a saucepan with some boiling water in it. Slowly melt down all the ingredients until smooth. Alternately, just pop everything into a microwave oven on high setting for 3 minutes.
Very quickly, transfer the melted chocolate mixture into a baking pan and set it in fridge to 1 - 2 hours. Cut it in slices and you are ready to serve.
Just that easy. You must try it and sure every would love it.
that it's just take a few minutes to assemble. All you need is to melt the chocolate down and pop it into the fridge to set. Just three ingredients needed.
Ingredients:
50 grams Butter (unsalted)
375 grams Dark chocolate
395 grams Sweetened Condensed Milk
How to do it?
Prepare a square baking tin and line with some baking paper. Leave some excess baking paper at the edge so you could easily take it out when it is set.
Place all the ingredients in a large heat proof bowl and put it on top of a saucepan with some boiling water in it. Slowly melt down all the ingredients until smooth. Alternately, just pop everything into a microwave oven on high setting for 3 minutes.
Very quickly, transfer the melted chocolate mixture into a baking pan and set it in fridge to 1 - 2 hours. Cut it in slices and you are ready to serve.
Just that easy. You must try it and sure every would love it.