“Chilled honey dew sago dessert. Refreshing and yummy dessert to save your bucks, yet, surely to impress the crowd in your party, or your very loved ones!”
Requested by reader, Serene, I made this dessert, and am posting my recipe of this dessert, the Honey Dew Sago dessert for her today. :)
I made this for our dessert after dinner this evening. Weather is getting warmer recently. So, this chilled fruits dessert comes in great!
Here’s come the recipe:
1 medium-sized ripe honey dew, peeled and deseed. Cut half of the melon into big chunks, and use the other half melon to make small honey dew balls (using melon ballers) or simply dice into small cubes
5 tablespoons of tiny sago (about 60 grams)
5 tablespoons of sugar
200ml of water, plus 50ml more for cooking sugar syrup
200ml of coconut milk (cream)
3 – 4 leaves of pandan leaf, tie into a small bundleread more
“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.read more
“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.
Cooking this ‘Ba Bao’ porridge is versatile. It can be cooked into briny flavor as rice congee dish (an adaption with adding of some rice grains), or make it in sweet broth as dessert.read more
“It’s the super low-fat Honey Peachie Grass Jelly!”
This is the best cooling dessert to be served in a BBQ party, as a refreshment after a feast of heaty char-grilled.
Grass jelly, we called it ‘Cincau’ in Malay, or 仙草 (pronounced as ‘Xian Cao’ in Chinese).
Grass jelly has very high cooling properties that makes it so great to be consumed during hot days.
This Asian herbal jelly dessert is black in colour. It’s translucent black when in thinner piece or strands and looks more opaque when it comes in block. The texture of this grass jelly is bouncy, just like any other jello, but the unsweetened grass jelly tastes almost bland. So, it usually go along with some sweetener or sugary liquid. An addition of honey will be my first choice as it makes this dessert even healthier and more soothing to be enjoyed on a sunny hot day.read more
Not sure why this is called ‘Ah Balling’ or ‘Yah Boling’ in Singapore, but apparently this Teochew dessert soup is so popular and well liked by the people where it has become one of iconic hawker delicacies in Singapore for the past decades.
Since weather here was pretty cooling as it had been either raining or pouring, it might be good if we had some piping hot beverages or food to warm ourselves. The combination of ginger soup and glutinous rice balls is always her favorite, but I was thinking of a change in its soup for this time instead of making the ginger soup for the rice balls repeatedly. This famous Ah Balling just came to my mind…read more
“Another lung nourishing soup for your healthy diets. 2 ways eating, soup or dessert.”
If you need something to cool your body down or just to nourish your skin, throat and lung, try this simple and delicious soup.
It shows off the mild tangy and refreshing taste with a hint of mild natural sweetness in the soup on the finish.
Drink this nourishing soup in meals or as dessert. This is definitely one of the great soup dishes for the summer days.
Ingredients 1 large snow pear, peeled (or with skin) and cored with whole pear should remains in shape (or halved) 1 tablespoon of sweet almond/ southern almond (南杏 ‘Nan Xing’) 1 tablespoon of Fritillaria bulbs (川贝母 Chuan Bei Mu’) ½ piece of whole (flattened) preserved tangerine (柑橘饼 ‘Gan Ju Bing’) 3 stripes of dried tangerine peels (干橙皮 ‘Gan Chen Pi’) 5 – 10 gram of Glehniae Root (沙参 ‘Sha Shen’) 3 – 5 dried figs (无花果 ‘Wu Hua Guo’)read more
It’s about every food I’ve cooked with heart and loves