Lotus seed dessert-sticky paste

Ingredients:
300 gm lotus seed
2 tsp bicarbonate soda
230-250 gm sugar (depend how sweet u wan)
1 litre of water

Paste mix:
75gm potato flour
125ml of water

Method:
*1. Bring water to boil, add in lotus seeds and 2 tsp bicarbonate soda, boil for 10 mins. Off fire, do not open the lid then let it soak for half an hour. Wash the lotus seeds under tap water for 3 times and drain.

2. Steam lotus seed for 30 mins. Leave it a side. Dissolved 2 tbsp of sugar in a pot, then fry it, add some more sugar gradually, continue to fry until the sugar turn hard and brownish. Add 1 litre of water to the brownish hard sugar, do not sitr, let it cook under high fire.

3. Once the sugar is dissolve, add in the paste mix, stir well, then let it boil until you see bubbles. Add in steamed lotus seeds, stir well. Ready to serve.


*Note: alternatively you may put hot water to soak the lotus for half an hour, change the water every half an hour, for 3 times, the last time will hv to bring it to steam with the hot water for half an hour. After steaming, drain away the water set aside, then can proceed to prepare the sticky paste.

Yam Pandan Pudding

(A) Ingredients
100g Water chestnut (without skin)
200g Water
10g Instant jelly
40g Sugar 4
0g Pandan juice+water
10g Hoon Kueh Powder

(B) Ingredients:
150g Steamed Yam (without skin)
50g Water 200g Coconut Milk
7.5g Rice Flour
7.5g Hoon Kueh Powder
1/4 tsp Salt
40g Sugar

Method:
1. Mix Pandan Juice and Hoon Kueh Powder well. Bring Sugar, water, water chestnut, instant jelly to boil.

2. Add in Step (1) and boil again. While boiling, make small mini pandan leave cups, measure the pandan leave by folding into 5 square, cut 4 parts half edge of the leave. Optional - you may use small jelly cup instead of pandan leave.

3. Once its boiled, pour the mixture into the small jelly cup or pandan leave cup in half-filled. Steam skinless yam for half an hour. Mixed all the ingredients (B) (except steamed yam) and bring to boil.

4. Once you see bubbles, low fire, put in the steamed yam then bring to boil. Add a bit of purple dye, stir it until colour is well blend. Keep on stirring until boil. Once it boiled, pour coconut mixture on top of mixture (A) and bring to set.

5. Once it cool, can put in the fridge, to be serve as cold dessert.

Barley & Green Beans

This is simple recipe but very nutritious, I saw this recipe in a chinese web page, decided to try it myself today..its looks simple but after taking it, the body feel much better cause of the hot weather recently.

Ingredient:
200g green beans
200g barley (chinese kind)

Syrup:
4 cups of water
230 gm sugar
1 stalk of pandan leaves (tear into strips then tied into knot)

Method:

1. Wash the barley & green beans clean then soak with hot water for 1 hour. After 1 hour, pour away the water and drain dry them.

2. Put water, sugar & pandan leaves boil together. Once got the fragnant of pandan leaves, remove it away from the pot. Until sugar is dissolve, water is boiled, Add in the soaked ingredient.

3. First high fire...until you see bubbles...turn to low fire.. Once the beans break, barley turn soft, off the fire. Ready to serve.

Green Beans & Barley helps to cleanse the body reduce water retention, Barley can reduce face freakle from growing while green beans can cool down the body systems.