Category: Sweets & Desserts

Mango Panna Cotta (Mango Pudding)

Mango Panna cotta, photo by JMorton

Mango Panna Cotta (Mango Pudding)

Oopps, though the photo seems to be slightly saucy, LOL, this pudding is absolutely delicious.  Just right to cleanse the palate after some feasting on Chinese or Italian food or even Indian food.  It is a grown up jelly pudding. 🙂

Ingredients

  • 3 ripe mangoes, peel and remove the seed, be sure to scrape every bit of the sweet fragrant flesh from the seed.
  • 2 packets unflavored gelatin sheets
  • 160ml milk or coconut milk
  • 60ml whole cream
  • ½ – 1 cup granulated sugar (according to your taste)

Instructions

  1. To soften the gelatin sheets, they must be soaked in water.
  2. Using a heavy bottomed sauce pan,  heat half of the milk or coconut milk, sugar and the soaked gelatin over slow fire.
  3. Stir continuously to help dissolve the gelatin as well as the sugar into the liquid.  When done, remove from heat and set aside.
  4. Place the mango cubes into a blender and whizz until liquidised.
  5. Pour the mango smoothie into the the heated milk/coconut milk.
  6. Mix well until smooth.
  7. Then stir in the whole cream until completely incorporated.
  8. For smoother texture use a sieve to pour in this concoction into individual ramekins or jelly molds.
  9. Set aside to cool down and then transfer them in the fridge to set and chill.
  10. Serve decorated with sliver of fruits and more liquidised mangoes.

Enjoy

Banana Stuffed Suman

Banana Stuffed Suman, photo by Mae Sanguer

Banana Stuffed Suman

Ingredients

500 g sticky rice (malagkit, glutinous or pudding rice)
300 ml water
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
3 ripe saba bananas, cut in half crosswise and lengthwise and then lengthwise again; one banana will yield 4 pieces 🙂
1 tbsp granulated brown sugar
1 tbsp water

Instructions

Soaking the rice overnight in water would make the grains swell up and quicker to cook.

Rinse and drain the soaked rice and cook with water.  Add a pinch of salt to boiling rice.  Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.

Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.

Pour the coconut syrup mixture over the sticky rice and mix well.

Using another pan pour in the water and tablespoon of sugar and heat until boiling.  Add the bananas and cook for two minutes.  Drain and let the bananas cool down.

Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.

Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the banana.

Repeat the same process with the remaining rice and banana. Fold into parcels and steam for 35 minutes.

Enjoy!

Hot Chocolate Fudge Cake

Hot Chocolate Fudge Cake with Vanilla Ice Cream, photo by JMorton

Hot Chocolate Fudge Cake

Ingredients

  • 175g Self raising flour
  • 2 Tbsp Cocoa Powder
  • 1 Tsp Bicarbonate soda
  • 150g Caster sugar
  • 2 Eggs Beaten
  • 150 ml (1/4 pint) Sunflower oil
  • 150 ml (1/4 pint) Semi skimmed milk
  • 2 Tbsp Golden syrup

For the Coating and filling

  • 75g Unsalted butter
  • 175g Icing Sugar
  • 3 Tbsp Cocoa Powder
  • Drop of Milk

Method

  1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
  2. Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
  3. Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
  4. Spoon the mixture into the two tins and bake for 25 – 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
  5. To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
  6. If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing.

Serve hot with a scoop or two of vanilla ice-cream.

Candied Walnut Recipe

Walnut, photo by PH Morton

Candied Walnut Recipe

This recipe can be made using peanuts or cashew nuts as well.  Delicious munchies.

Ingredients:

1 cup ground walnuts

1 can condensed milk

1/2 cup granulated white sugar

1 tsp vanilla essence

How to make:

Mix all the ingredients together on a wok or heavy bottomed pan.

Cook over very low heat.

This will need constant stirring to prevent burning.

Cook until it has thicken.

Sprinkle sugar over a clean counter or a bread board.  Spread the milky walnuts and level with a rolling pin.

Cut into bitesize pieces and wrap in cling film or wax paper.

Enjoy!

Sticky Rice With Taro Recipe

sticky rice with taro, photo by PH Morton

Sticky Rice With Taro Recipe

This is a Vietnamese recipe and tasted like rice dessert familiar to Oriental palates.

Ingredients

500 g sticky rice (malagkit, glutinous or pudding rice)
250 ml coconut milk
200 g caster sugar
12 pieces banana leaves
200 g taro, diagonally sliced, cut into chips and boiled for 2 minutes, drained
1 ripe banana or plantain, sliced

Instructions

Soaking the rice overnight in water would make the grains swell up quicker to cook.

Rinse and drain the soaked rice and cook with the warm water.  Add a pinch of salt to boiling rice.  Cook over medium heat and watch that the water does not boil dry completely leaving a burnt rice.

Place the coconut cream in a saucepan and bring to the boil. Stir in the sugar and cook until dissolved.

Pour the coconut syrup mixture over the sticky rice and mix well.

Using another pan, boil the banana and taro, and when soft, drain and mash.

Cut each banana leaf into 21 cm pieces. To soften, steam for 5 minutes, or run over the naked flame from your stove until pliable. Just be careful.

Place 1 tbsp of the sticky rice mixture onto each banana leaf and top with the mash banana and taro.

Repeat the same process with the remaining rice, banana and taro. Fold into parcels and steam for 35 minutes.

Tip: use strips of banana leaves, which by the way is so easy to pull apart, to tie in and secure the little parcels prior to steaming.

Tibok Tibok Recipe

Tibok Tibok, photo by Arnold Gamboa

Tibok Tibok Recipe

Tibok Tibok is a pudding that originated in Pampanga, a highly urbanised province located in Central Luzon region of the Philippines. Pampanga is known for its superb cuisine, that people from around the Philippines would visit the place to sample its many delicious food.

Tibok tibok is one of these delicious fare.  It is traditionally made from carabao milk and tastes like maja blanca, another of Philippines delicious pudding.  Tibok tibok is an onomatopoeia for heartbeat.  Filipinos hear the sound tibok tibok tibok as the heart beats 🙂  Apparently you can tell the tibok tibok is cooked when the little bubbles on top start to pulsate slowly and making a little sounds like the beating of the heart.

This pudding is surely a heartwarming flan.

The recipe follows below:

Ingredients:

  • 6 cups carabao’s milk (or whole cow’s milk)
  • 1/3 cup glutinous rice powder (ground pudding rice)
  • 1/2 cup cornstarch
  • 1 cup sugar
  • 2 lime zest
  • 1/3 cup latik
  • oil for greasing

 

Cooking Instructions:

  1. Using a large non-stick sauce pan or a wok over a low heat, mix the carabao’s milk (or whole cow’s milk), glutinous rice powder, cornstarch and sugar. Stir continuously  until the mixture starts to thicken.
  2. Add lime zest and stir some more until smooth and start to pulsate like a heart beating. tibok…tibok, tibok… 🙂 🙂 🙂
  3. Grease a baking tray lightly with oil.
  4. Pour mixture in  and spread evenly across the pan.
  5. Leave the mixture to cool, then top with latik. Divide into squares.

Ready to serve and enjoy!

Peach Trifle Recipe

Peach Triple, photo by JMorton

Peach Trifle Recipe

  • 1 slab of madeira sponge cake, sliced
  • Peach flavoured gelatin/jelly
  • 4 ripe peaches, peel and chopped two of the peaches while thinly slice the two remaining
  • 500g carton vanilla custard
  • 284ml carton double cream
  • Almond nuts

Method

The secret to a good trifle starts with the presentation.  Use a beautiful large clear glassware (or small ones if doing individual servings)

  1. Arrange the slices of madeira or sponge cake neatly into the bottom part of the glass bow, then set aside while making the gelatin as per its packet’s instruction.  Leave the jelly to cool but pour into the sponges before it sets. Add the chopped peaches and  put in the fridge until firmly set.
  2. Pour over the custard over the set gelatin, arrange some of the slices of the peaches over the custard.
  3. Whip the cream until it holds its shape then either spoon over the trifle or use a piping bag to decorate the top.  Decorate with peach slices or almond nuts as per above photo, and then leave to chill for up to a couple of hours.

Serve it with confidence and lot of smile!

Cheers

Kung Hei Fat Choi