Skip to main content
logo
Food Advertising by

Longan soymilk agar agar ~菜燕龙眼豆花


This is an absolutely fuss-free, quick and easy to whip up dessert made with leftover packets of soymilk from the recent festive season.   Added in some longan and it became a most welcoming dessert to beat the heat in this scorching weather!





Recipe for Longan Soymilk Agar Agar ~ 菜燕龙眼豆花

    Ingredients

    • 10 gm agar agar powder
    • 1 litre soymilk, slightly sweetened
    • 1/2 cup longan syrup
    • 60 gm sugar
    • 2 to 3 pieces of pandan/screwpine leaves, knotted
    • 1 can of longan, cut into quarters

    Method

    1. In a pot, dissolve agar agar powder in soya milk.
    2. Add in longan syrup, sugar and pandan leaves.  Keep stirring and bring to a light boil over low heat.
    3. Mix in the quartered longan.
    4. Ladle the mixture into moulds, let cool.
    5. Refrigerate till ready to serve.


Comments

  1. This looks sooOoo refreshing. Hah...lucky me. I just bought soymilk yesterday and I have all the other ingredients too. Will make this later ;)

    ReplyDelete
  2. 这个 jelly 非常适合今天闷热的天气。like。。

    ReplyDelete
  3. So pretty! I find the texture of agar agar is relatively firm and isn't as elastic as gelatine.

    ReplyDelete
    Replies
    1. Yes, but I do like those chewy, jelly type too!

      Delete
  4. I love this longan soymilk agar-agar more than any other agar-agar.
    http://chingchailah.blogspot.com/

    ReplyDelete
  5. Hi Cheah,
    This is such a fabulous treat on anytime of the day!
    Longan add extra texture to this fab dessert.
    mui

    ReplyDelete
    Replies
    1. Yes, but you can substitute with other fruits as well!

      Delete
  6. Hi Cheah,

    This agar agar looks very light and refreshing to eat. Very yummy!

    Zoe

    ReplyDelete
  7. Looks tempting! Nice cool dessert!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source.

Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.