Simple Recipe - Pumpkin Sweet Dessert

With so many pumpkins from the farm, I have tried to make pumpkin dessert.  It was not bad and my hubby and sons request even for more...

 

Ingredients

500g pumpkin

75ml evaporated milk

100ml fresh coconut cream (or box coconut cream e.g Kara)

50g Sago

150g Castor Sugar (optional brown sugar or gula melaka 

2 knot pandan leaves

Method

Remove skin of pumpkin, cut into wedges, steam 15 minutes

Once cooked, mash with spoon into puree

Use a pot boil1250 ml water, add in pandan leaves and castor sugar

Soak sago with water, rinse

Once water boiled, remove pandan leaves, add sago, keep stiring

Add in evaporated milk, santan

Finally add pumpkin puree, mix well

 

If you have more pumpkin, adjust the ingredients accordingly.

Easy peasy...enjoy!

Dessert Recipe - Kueh Bingka (Tapioca)

I have been wanting to try out making my own nyonya kueh. Looking at the recipe, I told myself, well this is simple as I have all the ingredients at home except tapioca. Since is one my favorite and you can hardly get a good one out there or if is a good one, is far from my place. And the end result was a good comment from those who tasted it.

With my little kitchen helper, Themomix, is so much easier.

Ingredients
1.8 - 2 kg of Tapioca (peel, cut small piece to yield 1.5 kgs grated tapioca)
2 × 200g coconut milk in box or 500g of fresh thick coconut milk
250g castor sugar
1/2 teaspoon salt
30g soft unsalted butter

1. Put 800g fresh cut into TM bowl to blend 15 sec/sp 8, then pour out into a bowl
2. Put balance cut tapioca into TM bowl blend 15 sec/sp 8. Place first batch back to TM bowl
3. Add sugar, egg, coconut milk, butter and salt to mix evenly 40 sec/reverse blade/sp 4.
Mix another 30 sec/reverse blade/ sp 4 if not properly mix.
4. Pour the mixture into a 24 x 24 cm square tray lined with banana leave or grease with butter
5. Bake in preheated oven at 180°C for 60 minutes. Turn the tray if necessary for even browning. Test with skewer to ensure throughly baked.
6. Sprinkle some sugar on the surface (optional),  put the tray to lower rack for another 20 - 30 minutes bake till golden brown
7. Set aside to cool for 2 - 3 hours before cutting

Note:
I have bought 1.8kg but after cut, it weigh only 1.25 kg of tapioca, thus I have put in lesser sugar only 230g. As for coconut milk, I have used Kara brand.                  
Step 6 I have baked for another 20 minutes.

Herbal Jelly - Gui Ling Gao

My two boys were introduced to herbal jelly or gui ling gao by their late great grandmother. Whenever my grandmother knew that we were going to visit her, she would made gui ling gao ready for her two great grandchildren. And my two boys till now still sing praises of the best gui ling gao were still what their great grandmother made for them. No one could ever replace the taste or memory of them having gui ling gao made by her.

Since they love gui ling gao, I went to Eu Yan Sang to buy the powder and tried it out. A 50g powder could made 6 bowls.

Ingredients
1 packet 50g herbal jelly powder
150 g sugar
Water

Method
Bring to boil 1 litre of water, add in 150g sugar
Pour 1 packet of 50g herbal jelly powder into a bowl
Add in 250ml cool water, mix well
Turn to low flame of boiling water, then add in herbal jelly mixture and continuously stir for 10 minutes
Filter the boiled herbal jelly mixture and pour into bowls or puding moulds
Leave to cool and ready to serve
Honey for topping (optional)
Or if you prefer cold, chill in the regrigerator

If you are using thermomix:

Ingredients

50g herbal jelly powder

150g rock sugar

1500g water

Method

Pour in rock sugar mill 2 sec two times speed turbo

Add in water and powder, mix well 10 sec speed 3

Continue to cook 10 min 100 temperature speed 3

Pour onto pudding moulds, serve chilled