Thursday, May 28, 2015

Red Bean Sweet Soup with 'Nian Ko' ~ 红豆年糕糖水


I'm a fan of Red Bean Sweet Soup aka 'Hoong Tau Sar' but this time I added in some bits of  Chinese New Year 'Nian ko'  on the recommendation of a friend.   I'm glad that I've found another way to make use of this 'Nian ko' other than the usual way of deepfrying them with sweet potato and taro.  This is a delicious dessert which can be served at any time of the day and I enjoy mine, served warm!






Recipe for Red Bean Sweet Soup with 'Nian Ko' ~   红豆年糕糖

Ingredients

  • 300 gm red beans
  • 100 gm 'nian ko', cut into cubes
  • 30 gm dried longan
  • 2.1/2 to 3 lt of water, as desired
  • 5 pcs of dried mandarin orange skin
  • Rock sugar to taste
Method

  1. Wash the red  beans, cook them in a pot with 2.1/2 lt of water, add in the dried mandarin orange skins.
  2. When the red  beans are soft, add in the rock sugar and the dried longan.  Fine tune to desired taste.
  3. Mix in the 'nian ko' cubes and turn off the heat.  Let the 'nian ko' soften a little.
  4. Ladle onto bowls to serve.





     I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
    (Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
    co-hosted by  Aunty Young
continue reading "Red Bean Sweet Soup with 'Nian Ko' ~ 红豆年糕糖水"

Monday, May 25, 2015

Honey Vanilla Frozen Yoghurt ~ 蜂蜜香草优格

Sokehah Cheah | 12:27 PM | | | | | 8 Comments so far



This honey flavoured vanilla frozen yoghurt is an A,B,C recipe.  Just dump all the ingredients into a mixing bowl, plunge in an immersion blender, blend till the mixture is smooth, then keep in the refrigerator overnight.  The next day, I freezed it in the ice cream maker and it could be served straightaway or freezed further for a desired firmer texture.  A bit tart though, so added a sprinkling of dried berries for more sweetness and nuts for added crunch!


Recipe for Honey Vanilla Frozen Yoghurt  ~  蜂蜜

Ingredients

  • 1 litre low fat plain yoghurt
  • 1/2 cup honey
  • Vanilla seeds from a Vanilla pod
  • a pinch of salt
Method
  1. In a mixing bowl blend all the above ingredients using an immersion blender till mixture is smooth.
  2. Cling wrap the mixture, keep refrigerated overnight.
  3. Freeze in the ice cream maker for 30 mins.
  4. Pour the mixture into a container and keep in the freezer before serving.





 I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
(Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
co-hosted by  Aunty Young

and to 



 the Little Thumbs Up event, organised by Zoe of Bake for Happy Kids, and
Doreen of  My Little Favourite DIY and co-hosted by  Cheryl of  Baking Taitai and the theme
for May is 'Yoghurt'

continue reading "Honey Vanilla Frozen Yoghurt ~ 蜂蜜香草优格"

Thursday, May 21, 2015

Apple Roses ~ 苹果玫瑰花

Sokehah Cheah | 7:23 AM | | | | | 21 Comments so far


These Apple Roses certainly do not need much introduction.  They were very popular on Facebook during the recent Mother's Day celebration and there are many videos on Youtube demonstrating how these lovely pastries are made.  It was 'love at first sight' when I saw these pretty sweeties on Youtube and I told myself that I just have to find time to make them.   Even if Mother's Day is over, these cuties can be given as a gift or to celebrate other occasions such as birthdays and anniversaries.  I've appended a video to show how they are made but also attach some pictures and recipe of how I made them for my personal reference.





Recipe for Apple Roses  ~   苹果玫瑰花

Ingredients                         

  • 4 medium size apples  ( I used the South African crunchy apples)
  • Juice of 1 lemon + 1 bowl of water to mix
  • 2 Puff pastry sheets (I used Kawan puff pastry, 8 " square)
  • 2 Tbsp jam + 2 Tbsp warm water to mix  (jam of any preferred flavour)
  • Cinnamon  (optional)
  • Snow powder or icing sugar for dusting
Method
  1. Defrost 2 sheets of Puff pastry in the fridge.
  2. Mix the juice of 1 lemon with a bowl of water, set aside.
  3. Cut the apples in half with skin intact, core the apples and slice thinly, about 2 mm thick.  Put the apple slices into the lemon water to prevent discolouration.  Microwave them, uncovered for 3 mins, to soften and become pliable but not mushy.
  4. Strain the apple slices and pat them dry with kitchen paper towel.
  5. Mix the jam and water, set aside.
  6. On a flour dusted board, lightly roll out a sheet of puff pastry, say to about 12 inches long or thereabout.  Cut up the pastry into 6 pieces, about 1.3/4 inch width.  Brush with jam.
  7. Arrange the apple slices halfway up the pastry, slightly overlapping them.  Sprinkle the cinnamon on the apple slices.   Then fold the pastry from the bottom, covering half of the apple slices.  Then roll up the pastry from one end to the other to form a flower.  
  8. Place them into the muffin pan.
  9. Bake in a preheated oven @ 180 deg.C for 40 to 45 mins.  Let cool in pan.
  10. Dust with snow powder or icing sugar before serving.
  11. Yield :   12 Apple Roses









I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
(Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
co-hosted by  Aunty Young



continue reading "Apple Roses ~ 苹果玫瑰花"

Monday, May 18, 2015

Lychee Lemon Sorbet ~ 荔枝柠檬沙冰

Sokehah Cheah | 12:13 PM | | | | | 16 Comments so far


What can be more refreshing then a serving of homemade sorbet as an afternoon snack or a dessert? This is a very simple sorbet, basically, it's just frozen water or juice with some fruit and in my case, it's lychee and lemon with a sprinkling of freshly ground kaffir leaves.  The kaffir leaves are not only fragrant but the tiny dots of green just help to make the sorbet more attractive and pretty.


Recipe for Lychee Lemon Sorbet ~  荔枝柠檬沙

Ingredients                                       


  • 1 can Lychee with juice
  • 1 Tbsp lemon juice
  • 2 kaffir lime leaves, finely shredded
  • A pinch of salt
  • 1 Tbsp Cointreau (optional)
Method
  1. Puree the Lychee with juice, kaffir leaves, salt and lemon juice in a blender till smooth.  Strain the mixture and blend again.
  2. Pour the mixture into a container, cover with cling wrap and chill in the fridge, overnight.
  3. Proceed with the instructions as per your icecream maker but add in the tablespoonful of Cointreau just before adding in the mixture.
  4. Pour the sorbet into a container and freeze till required.







     I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
    (Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
    co-hosted by  Aunty Young

continue reading "Lychee Lemon Sorbet ~ 荔枝柠檬沙冰"

Thursday, May 14, 2015

Lemony Cranberry Pound Cake ~ 柠檬 蔓越莓蛋糕

Sokehah Cheah | 12:36 PM | | | | | | 15 Comments so far


This is a buttery lemon flavoured pound cake, dense but moist with Rum flavoured dried cranberries.
The texture is kept moist due to the cranberry liquid that was used to brush all over the cake.   Instead of frosting, I took the easy way out, just dusted with some snow powder before serving.








Recipe for Lemony Cranberry Pound Cake  (adapted from 'here' with modification)
  柠檬 蔓越莓蛋糕 

Ingredients                                            
  • 455 gm plain flour
  • 6 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 227 gm butter
  • 400 gm sugar  (reduced from 600 gm)
  • 2 Tbsp lemon zest
  • 1/2 Tbsp vanilla
  • 240 ml yoghurt/sour cream (I used yoghurt)
Cranberries
  • 80 ml lemon juice from 2 to 3 large lemons
  • 2 Tbsp Brandy (I used Rum)
  • 100 gm cranberries, chopped
(Soak the cranberries, lemon juice and Rum for a few hours.  Separate the cranberries from the liquid mixture, reserving the juice.  Coat the cranberries with some flour from the recipe, set aside).

Frosting  (optional)
  • 115 gm icing sugar + 2 Tbsp lemon juice  OR just dust the cake with icing sugar or snow powder
Method
  1. Sift the flour, baking soda and salt, set aside.
  2. Beat butter and sugar till light and fluffy.
  3. Add in lemon zest, vanilla, mix well.  Add in eggs one at a time and scrape down the sides of the bowl after each addition.
  4. Add in 1/3 sifted flour, alternating with the yoghurt.  Start with flour and end with flour.  Stir in the cranberries, mix well.
  5. Pour the batter into a greased and flour dusted 10 cup Bundt pan.  Smooth the top and lightly tap the cake pan on the worktop.  
  6. Bake in a preheated oven @ 180 deg.C for 45 to 50 mins, test with a skewer till it comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 5 mins.
  8. Lightly brush the cake with half of the cranberry and Rum juice
  9. After 10 mins., loosen the sides of the pan and invert onto a wire rack.
  10. Immediately brush the top and the sides of the cake with the remaining cranberry juice.  Cool the cake.
  11. Dust with icing sugar or snow powder before serving.
               





I'm linking this post to the Little Thumbs Up event, organised by Zoe of Bake for Happy Kids, and
Doreen of  My Little Favourite DIY and co-hosted by  Cheryl of  Baking Taitai and the theme
for May is 'Yoghurt'
continue reading "Lemony Cranberry Pound Cake ~ 柠檬 蔓越莓蛋糕 "

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