Ingredient:
200gm durian flesh (mango flesh)
100gm Hoon Kueh powder (any brand)
1/4 tsp salt
1/4 tsp yellow coloring
1/2 coconut (or 250ml pkt coconut 'heng guan' brand)
350ml water
150 gm sugar
1/2 tsp durian flavour (or mango flavour if using mango)
Method
1. Prepare the durian meat put into a tray.
2. Mix the hoon kueh powder with salt, colouring, then coconut milk in a mixing bowl.
3. Use a whisk to stir until no lumps then sieve thru a strainer, then set aside.
4. Boil 350ml water then add in 150ml sugar to stir until sugar dissolves.
5. Until sugar dissolves, pour in well sieved mixture into the boiling pot gradually, use a wooden scoop to stir until transparent.
6. Once its transparent, add in the durian meat then keep on stirring.
7. Until the paste more smooth, then pour it into a tray.
8. Once it set, it will be ready to serve as cold dessert.
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Lotus Leaf Dessert
Ingredient:
70gm chinese barley
1 piece of lotus leaf (cut into few pieces)
500gm cucumber (cut into cube)
500gm watermelon (cut into cube then blend it)
240gm rock sugar
8 bowls of water
Method:
1. Use hot water to boil the lotus leaf for 5 mins then drain dry.
2. Bring water to boil with chinese barley for 1 hour or more.
3. After 1 hour, tear up the lotus leaf and add into the barley to be boil together.
4. Let it boil for 10 mins, then add rock sugar, let it boil.
5. Cut watermelon & cucumber into cube, blend the watermelon first, then put aside.
6. Put in the cucumber to the blender.
7. After blending cucumber & watermelon, put into a bowl n cover it. Do not prepare the blending process earlier, only once ur barley is boiled after 1 hour or more then you prepare, if not the vitamins of cucumber & watermelon will be gone.
8. Cook the lotus leaf until the fragrant is out, remove from pot.
9. Then pour the cooked barley water into a bowl, add in the blended cucumber and watermelon. Add some crushed ice, ready to serve as cold dessert.
10. This dessert cannot keep too long, cannot refrigerate it.
