Coconut milk yam paste
12 servings
Ingredient
100g sago rice (green color)
500g yam (remove skin and cut into semi-circle)
500g yam (remove skin and cut into cube)
200gm of sugar (can reduce to 180gm)
250gm of pkt coconut milk (heng guan brand)
a few pandan leaves
5 bowl of water(1 bowl - 300 ml)
Method
1. Cut the 500gm yam into small cube then season with 2 tbsp of sugar, mix them well put into a tray, Cut the other 500gm of yam into semi-circle.
2. Put both type of yam into a steamer to steam for 30 mins.
3. Soak the sago rice for 10 mins then drain dry thru sieve.
4. After 30 mins, cut the semi-circle yam into small pieces then put into the blender, add 3 bowl of water to blend together.
5. Then pour into a mixing bowl, add 2 bowl of tap water, bring to boil, use a wooden scoop to stir.
6. Tear the pandan leaves into strip, then tied into knot.
7. Keep on stirring until you see big bubble, slowly pour in the sago rice using wooden scoop to stir gently until sago is transparent, add sugar, reduce to low fire then let it boil, once it boiled, add coconut milk and stir, remove the pandan leave, off fire.
8. Add in steamed cube yam, ready to serve.
Deep Fried Crispy Longan
(this dessert best eaten within 1 hour)
Ingredient
1 can of longan
Batter:
150 gm of plain flour
2 tsps of double-baking powder
2 tbsps of potato starch or rice flour
300 ml of water
Salad cream (filling):
3 tbsp of mayonnaise (Best Food Brand)
1 tbsp condensed milk
1/2 tbsp lemon juice
Method:
1. Drain off the syrup of the longan, let the longan upside down, the opening facing downwards to drip dry all the syrup inside.
2. Prepare salad cream: add 1/2 tbsp lemon juice in a bowl, add 1 tbsp condensed milk, 3 tbsp of mayonnaise, a pinch of salt, mix them evenly.
3. Once evenly mix put them into a plastic bad then tied up, give a small cut on the sharp edge then pipe it into the drain-dry longan hole then put on a baking tray.
4. Prepare the batter then sieve it into a mixing bowl, then add water, use a whisk to stir it gently, until u hold the whisk see droplet of batter dropping.
5. Add a pinch of slat, 1/4 tsp sugar 2 tbsp of cooking to the mixing bowl and stir evenly using whisk.
6. Prepare 2 bowl of oil in the wok, sprinkle some flour on the tray of longan, then shake the tray like rolling marble, make sure all longan are well coated.
7. Once the oil is hot in the wok, use satay stick to take the longan and deep into the batter, to deep fry until golden brown, using medium fire, when going to remove from wok, turn high fire.
8. Ready to serve.
Mixed Fruits with White Fungus
24 servings
Ingredient
30g white fungus (soaked)
24 pcs of dried prunes
2 kiwi fruits
2 fresh oranges (peel off skin and cut into small pieces)
1 can of peach (any brand)
1 pkt of coconut fibre cubes (Nata Decoco abt 360gm)- white color
250gm of rock sugar
2 tbsp of honey
1 lemon (squeeze out the juice)
Method
1. Soak the white fungus in tap water for 1 hour, then tear into small pieces, cut off the hard stem.
2. Cook the white fungus with 2 bowl of hot water, 250gm of rock sugar, 2 pieces of pandan leaves, cook until the rock sugar is dissolve, then add in 24 pieces of prunes, let it soak until cool down then add 2 tbsp of honey (pandan leave still inside)
3. Drain away the syrup of the peach then cut them into cube, keep the syrup for later use.
4. Cut the fresh oranges into small cube then put together with peach in the sieve.
5. Pour the peach syrup into the white fungus bowl, then put more ice to cool down.
6. Peel the kiwi fruits, cut the kiwi into 4 pieces then into 4 portion per piece, then put them into the white fungus bowl.
7. Shred a bit of lemon skin, then put into the white fungus bowl, then squeeze our the lemon juice, cut off the round shape of the lemon and put into the white fungus bowl.
8. After the white fungus bowl have cool down, taste for sweetness, if too sweet, no need to add honey, if not, add 2 tbsp of honey then stir them well, add more ice cube.
9. This is to serve as cold dessert.
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