Bread Pudding

Ingredients:
4 cups Bread Cubes
3 tbsps Melted Butter
1 1/2 cups Milk
1/2 cup Whipping Cream
2 nos Whole Eggs
1 no Egg York
1/4 cup Sugar
1/4 tsp Salt
1 tsp Cinnamon Powder
1/4 tsp Nutmeg Powder
1/2 cup Raisin (presoak in water)
I use dry cranberries
Bake at preheat oven 180 for 45 minutes. ·

南瓜薏米银耳糖水 Pumpkin,Tremella & Barley Tong Sui

Seoul Bing (Korean Dessert Cafe)

豆奶汤圆 Tang-Yuan In Soy Milk

冻玉米布丁 Corn Pudding Custard

Ingredients:

1 no             Coconut Milk ( 1 bowl)
8 bowls       Water
300 g           Custard Powder
1/2 bowl      Fine Sugar
5 pcs            Pandan Leaves
2 cans          Creamy Sweets Corn

番薯绿豆糖水Sweet Potato & Green Bean Tong Sui

白果腐竹薏米糖水Barley, Bean Curd & Ginkgo Dessert

100 g           Barley, washed and cleaned
600 g           Ginkgo nuts, remove shell and skin
    5 pc         Bean Curd Sheet 
250 g           Sugar Cane to taste
    8 pcs       Pandan Leaves (screw pine leaves)
3000 ml       Wwater

Method:
1. Add barley, 3 pcs bean curd sheet, pandan leaves and water into a large pot and bring to boil. Once water is boiled, cover and change to low flame and continue to boil for 1 hour or till bean curd sheet melted.
2. Put in Ginkgo nuts, sugar cane and balance bean curd sheets, continue to boil for another 30 mins or till bean curd sheet broken in small pieces and soft.
3. Can be served hot or cold.

巧克力火锅 Chocolate Fondue

Recipe From Rachael Ray
Ingredients:
 3/4 cup      Heavy Whipping Cream, reserve 1/4 cup to thin if fondue begins to thicken
100 g           Beryl's Compound Chocolate Coin
    2 tbsp      Frangelico or Amaretto liqueur, optional
1/4 cup        Finely chopped hazelnuts or almonds, optional
Dippables for chocolate fondue:
Sliced bananas
Stem strawberries
Diced Pear
Fresh Grape
Directions:
1)  Heat 1/2 cup cream in a heavy non-reactive sauce pot over moderate heat until cream comes to a low boil.
2)  Remove the pan from the heat and add chocolate.
3)  Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream.
4)  Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle.
5)   If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency.
6)  Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

西米椰糖 Sago Gula Melaka

Ingredients:
 200 g              Sago (1 1/2 cup)
200 g               Palm Sugar, chopped
250 g               Coconut Milk (can use packet ones)
    3 pcs            Pandan Leaves
700 ml             Water(3 cup)
    3 tbsp          Water for melting palm sugar
A pinch of Salt

Method:
1)  In a pot, cook sago and water on low fire.
2)  With a whisk, keep stirring so that the pearls do not clump.
3)  Cook until sago becomes translucent.(about 15 minutes)
4)  Pour sago into a strainer and wash off excess starch in running cold water.
5)  Pour into small dessert bowls or muffin tray.(oiled the bowls or muffin tray with vegetable oil, for easy removal.)
6)  Then, put into the fridge to set and chill for an hour.
7)  In a saucepan, bring to boil coconut milk, pandan leaves and salt in low fire until it bubbles.
      Stir constantly. Set aside to cool.
8)  In another pot, melt palm sugar with three tablespoon of water on low fire.(about 5 minutes)
9)  Serve pudding with palm sugar syrup and coconut milk.

桂花南瓜湯圆 Pumpkin Dumplings with Black Sesame Filling

Ingredients:
200 gm        Pumpkin Puree
120 gm        Glutinous Rice Powder
50 gm           Black Sesame Paste
3 cups           Water
90 gm           Brown Sugar
10 gm           Osmanthus
Method:
  1)  Heat up the pumpkin puree in microwave for 2 to 3 minutes. Set aside.
  2)  Mix in the glutinous rice flour & hot pumpkin puree and use your clean hand to knead into a dough, until not sticky and not wet any more.
  3)  Divide the dough into 10 g each portion.
  4)  Wrap black sesame paste with each dough portion.
  5)  Knead it into a small ball. Repeat this step with the remaining dough.
  6)  Bring the 3 cups of water into a boil.  Add brown sugar and cook until it dissolves.
  7)  Add in osmanthus into the brown sugar water, let boil for another 5 minutes.
  8)   Bring another large pot of water to boil and carefully place the dumplings into the pot.
  9)  Cook over medium-high heat, until the dumplings float onto the surface of water.
10)  Transfer them into the brown sugar & osmanthus water.
11)  Serve immediately.

桂花湯圓 Dumplings with Brown Sugar Filling

Ingredients:
120 gm        Glutinous Rice Powder
120 ml         Lukewarm Water
50 gm           Brown Sugar
3 cups           Water
90 gm           Brown Sugar
10 gm           Osmanthus
Method:
 1)  Mix the glutinous rice flour & lukewarm water and use your clean hand to knead into a dough, until not sticky and not wet any more.
  2)  Divide the dough into 10 g each portion.
  3)  Wrap brown sugar with each dough portion.
  4)  Knead it into a small ball. Repeat this step with the remaining dough.
  5)  Bring the 3 cups of water into a boil.  Add brown sugar and cook until it dissolves.
  6)  Add in osmanthus into the brown sugar water, let boil for another 5 minutes.

  7)  Bring another large pot of water to boil and carefully place the dumplings into the pot.

  8)  Cook over medium-high heat, until the dumplings float onto the surface of water.
  9)  Transfer them into the brown sugar  and osmanthus water.
10)  Serve immediately.

桂花糕 Osmanthus Jelly

 

Recipe inspired by NoobCook

Ingredient:
 
  13 gm      Konnyaku Jelly Powder
170 gm     Sugar
    5 tsp     Osmanthus Flower
    1 L         Water
    3 tsp     Wolfberries, slightly soaked in water

Method:

1)  Combine jelly powder and sugar in a medium pot and stir to mix evenly.
2)  Add in water gradually and stir to dissolve the mixture.
3)  Add in osmanthus flowers & bring to boil.
4)  Lower heat and simmer for 2mins.
5)  Add 2-4 wolfberries in each jelly mould, pour in some jelly solution.
6)  Let the jelly cool down to room temperature.
7)  Chill in fridge until ready to serve.

果冻月饼 Jelly Moon Cake