Category: Pudding

Tiramisu Recipe

Tiramisu, photo by JMorton

 

Tiramisu Recipe

Tiramisu is that indulgent taste of great pudding.  It has that liqueur taste that would satisfy a decadent palate.

Below is a recipe which is courtesy of Gino D’Acampo for the BBC Food.

Ingredients

  • 3 cups of strong black coffee, preferably espresso, cooled
  • 3 tbsp caster sugar
  • 6 tbsp Amaretto liqueur
  • 2 eggs, separated
  • 250g mascarpone cheese
  • 250ml whipped cream
  • cocoa powder, to dust
  • 1 packet sponge lady finger biscuits

Method

  1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.

  2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.

  3. Add the mascarpone and beat until well mixed.

  4. Fold in the whipped cream gently with a metal spoon.

  5. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loosen the volume.

  6. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.

  7. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.

  8. Smooth the surface and dust the top with the cocoa powder.

  9. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.

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!

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.

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

Minatamis Na Kamote (Sweet Potato in Sugar Syrup)

Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton

Minatamis Na Kamote (Sweet Potato in Sugar Syrup), iPhone photo by JMorton

Minatamis Na Kamote (Sweet Potato in Sugar Syrup)

 

Ingredients:

  • 1 large kamote (sweet potato), peeled and sliced
  • 3/4 cup Demerara  sugar
  • 3/4 cup water
  • 1 teaspoon vanilla extract
  • 1 pinch of salt

Method of preparation

  1. Using a medium size lidded sauce pan, heat up the water.
  2. Stir in the sugar.
  3. Add the sweet potato slices together with the vanilla essence and pinch of salt.
  4. Give it a good stir.
  5. Cover the pan and leave to simmer for 10-15 minutes or until the sweet potato slices are tender.

Leave to cool down a little bit before serving.  A dash of milk (preferably evaporated) can also be added along with crushed eyes, making it sweet potato con hielo, perfect for warm weather or when the radiator is working a little bit too hard. 🙂

Instant Buko Pandan (Young Coconut Jelly Dessert)

Buko Pandan, photo by JMorton

Buko Pandan, photo by JMorton

Instant Buko Pandan, photo by JMorton

Instant Buko Pandan, photo by JMorton

Instant Buko Pandan (Young Coconut Jelly Dessert)

 

This dessert is really surprisingly delicious for minimal amount of preparation.  It is just a matter of mixing young coconut preserves called coconut sport in syrup and green nata de coco (green being a pandan flavour) together.

Upon purchasing the dessert jars available in most oriental supermarket, store them in the fridge to chill.

A good dollop of vanilla ice cream would be a delicious extra for the buko pandan delight!

Enjoy!

Lovely for Christmas after or instead of a Christmas pudding.

 

Coconut Jelly & Tapioca Pudding

IMG_1562

Coconut Jelly & Tapioca Pudding

Coconut Jelly & tapioca pudding

Coconut Jelly & tapioca pudding

Ingredients for the Jelly:
• 10g Agar Powder
• 150g Sugar
• 3 cups Water
• 500 ml Coconut Milk
• 2 tbsp Sugar
• 1/2 tsp Salt

How to make Agar And Young Coconut Jelly:
• For the Clear Part:
• Boil water in a pan and dissolve half the agar in it, stirring continuously.
• Mix in the sugar slowly even as you stir, till it dissolves.

. Let the agar cool down and pour it into a couple of square or rectangular moulds, before it begins.
• Place in the deep freeze so as to set quickly while you make the rest of the pudding.