Handmade Chocolate Ice Cream

“Easy, breezy, handmade ice cream.”

There are many ways to hand make this ice cream, but below would be the easiest way to do. Learnt this from a TVB cooking show hosted by Ms Maria Cordero (Fat Ma), in her latest cooking show, Good Cheap Eat 2 (食平DD), where she handmade Tiramisu ice cream as her dessert of the day. I am yet to replicate her Tiramisu ice cream, but adapted it to chocolate flavor, as requested by my dad who was curious and skeptical about making a delicious ice cream at home without a need of having an ice cream make or sort of special equipment… :D More

Heavenly Rich Chocolate Christmas Log Cake (Express version)

Express version for last minute planning!

Christmas is just around the corner! This probably what you are hearing the most recently. I believed everybody enjoys Christmas festive and its wonderful feeling of the season. What have you prepared for your Merry Christmas, then? More

Chrysanthemum & Wolfberry Konnyaku Jelly with Bird Nest

=&0=& Singapore weather isn’t as hot as before and it rains pretty much lately, but I was still inspired to make these chrysanthemum & wolfberry (枸杞) konnyaku jellies as I could imagine some kind of soothing, healing, and peaceful feeling after eating it as my after-meal dessert. Arrh~~ Alright… it was also partly because papa had just done his cataract and eye Lasik surgery. So, I thought it would be nice to make some of these chrysanthemum and wolfberries goodies for him. Adding of bird nest was mainly for my benefit, and it sounded perfect for everyone, since we all liked bird nest! Despite the extra effort to boil and filter the chrysanthemum petals and worlfberries, this konnyaku dessert is very simple to make as the konnyaku jelly premix is easily obtainable from major supermarket at a very economical price. I got the Redman brand konnyaku power premix (already blend in malic acid and sugar) from NTUC Fairprice at about S$2.50 for 250gram packet.

As for the chrysanthemum , I used the better graded chrysanthemum flower, Gongju (贡菊), which has smaller and more compact petals. These dried flowers are usually packed and sold at any Chinese medical halls or Asian supermarkets for S$5 – $7 a packet. Another type of white chrysanthemum (杭白菊) which has bigger petals is good, too. Its main benefit is to aid for better eye sight, while the one I used is mainly to clear the ‘heatiness’ in the body, and it is less sweet but stronger in taste. The usual yellow chrysanthemum (野黄菊) which yields slight bitterness aftertaste, is also fine to use. Generally, all types are good and beneficial to be consumed, but my personal preference is the small ‘Gongju’, which deemed the best suitable for making jellies.

Alluring bird nest strip visibly appears in the jelly
How about the bird nest? Real bird nest used? Yes, I used the instant Guan Yan Zhan (官燕栈) bird nest from Lo Hong Ka for my daily consumption ever since into second trimester of my pregnancy. Alternatively, use the bottled bird nest (in heavily sweetened liquid). If this is the case, I would suggest an alternate type of konnyaku jelly power which is unsweetened so that you could use the whole bottle of bird nest together with its sweetened liquid. Or, simply don’t use the konnyaku powder! Make your own jelly with the traditional agar-agar (seaweed) strips (菜燕条) or gelatin sheets (or powder form). Simply dissolve your desired gelling agent, and add sugar (together with the sweetened bird nest liquid) into the boiled (and strained) chrysanthemum water (Alright, I will show you the exact steps next time). This is just an idea to share with you… Otherwise, forget the bird nest for this time round as it might be too much effort for the meant-to-be simple dessert making. :) Anyway, Matthew (one of the fans from my FB fan club wrote on my wall) was right. This sounds like a perfect summer snack (smile)! =&1=& =&2=& =&3=& =&4=& =&5=& =&6=& =&7=& =&8=& =&9=& =&10=& =&11=& =&12=& 1 jelly counts less than 10kcal. Tips: It’s ok to leave out a little bit of these edible chrysanthemum petals in the pot. These tiny petals will only make your jellies looked even nicer, and its insignificant amount won’t affect the taste and mouthfeel of the jelly. If you really mind eating even a single petal, use a large disposable tea/ soup bag to boil the chrysanthemum, then. * Some konnyaku jelly brands come with flavour/ colour. Don’t use the flavoured konnyaku jelly powder. Original pre-mix powder is the best as the chrysanthemum tea will yield natural yellowish colour in the jelly which looks very nice and natural. * Do not discard the chrysanthemum just after one time boil for the jelly making. Simmer the same chrysanthemum again in a pot of hot boiled water (for 1 minute then cover pot with lid to let it stand for another 5 minutes) for the second time and to be drank as tea. More

Easy Peach Konnyaku Jelly

“Happy Valentine’s Day”

I would be happy for those who received flowers and gifts from your loved ones.

If you haven’t prepared or bought anything in return, I guess there are always places and gifts available for last minutes purchase. However, if you wish to do something handmade, you better start preparing it soon, or do it really quick and simple one, like what I have posted here! More

Ondeh-ondeh Recipe (Sweet Potato Glutinous Rice Flour Balls with Malacca Palm Sugar Filling)

“Healthy coconut coating sweet potato poppers with its oozing sweet sensation in your palate, it’s my homemade Peranakan kueh!”

This popular Peranakan sweet treat, its traditional kueh (in Malay), looks deceptively complex to make, but in fact, it is easier than you’ve thought. All you need is just some quick practicing to get a hang of it. More

Chilled Mango Sago & Pomelo Dessert (杨枝甘露)

“Dessert time… Once again, you’ll get to see my passion to Hong Kong in my cooking. My low-fat version of this all-time favourite and delicious HK sweet treat, the mango sago pomelo dessert. It’s cut down in fat, but never in taste. Serve it chilled!”

Sunday is our ‘fruit-juice day’. I tried making this occasion a weekend routine every Sunday afternoon. Firstly, I’ll get to deplete the over-stocked fruits in my fridge. Secondly, it’s easier to maximize the intake of vitamins and minerals by a glass of fruit juice than just one single cut fruit at a time. More

8-Treasure Sweet Soup (八宝甜汤)

“An auspicious savory to sweeten up the Chinese Lunar New Year or any day of the year”

The ‘Eight-Treasure‘ porridge, in Chinese, 八宝粥 ‘Ba Bao Zhou’, wouldn’t sound strange to many of you in Asian countries. This is an auspicious Chinese food for many Asians, symbolizing eight kinds of good treasure including wealth and health to be brought to one. More