Steamed Papaya With White Fungus Sweet Soup

Serve 2

Ingredients:

1 slice of papaya (cut into 6 pieces)
1 white fungus (soaked till soften. Cut into bite sizes)
4 seedless red dates
2 tsp wolfberries
8 dried longans
Hot water


Methods:

1. Using 2 small double boil pots, divide the ingredients equally into the pots.

2. Pour hot water just enough to cover the ingredients. Cover the pots.

3. Steam for an hour. The soup should be sweet enough. Add rock sugar if you want it to be sweeter.

Glutinous Rice Ball With Gingko Nuts In Red Dates Longan Soup

Serve 4

Ingredients:

12 glutinous rice balls (Tang Yuan)
12 seedless red dates
12 gingko nuts (bitter stalks removed and soaked in warmed water for 30 minutes)
12 dried longan
2 tbsp small rock sugar
1 litre water 

Methods:

1. Boil the water. Once boiling rapidly,  put in gingko nuts, red dates and dried longans.  Boil for a while and reduce the heat.  Simmer for 30 minutes.

2. Turn the heat up and add the rock sugar.  Stir well.

3. Add the glutinous rice balls.  Reduce the heat and cook till the glutinous rice balls floated.

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Green Bean Soup

Green bean soup is a 'cooling' dessert. During the weekend, I brought my son to the Chinese physician as he injured his foot. The Chinese physician said that my son is 'heaty'. I don't know how she knows by seeing my son's tongue! Hahaha... So I intend to make some cooling stuff for my dear son!

He doesn't like green bean so I filtered the beans and just gave him the liquid. He still doesn't like the drink... But I forced him to drink! Hahaha

Ingredients:

250g Green Beans (washed)
100g Pearl Sago
6 pandan leaves (tie 3 into a knot. Make 2 knots)
Rock sugar
2 litres Water

Methods:

1. Boil the water in a pot.

2. Once the water starts to boil rapidly, put in the pandan leaves and green beans. Turn the heat down and let it simmer for 40 minutes

3. Put in the pearl sago and continue to simmer for another 10 minutes.

4. Remove the leaves and add the rock sugar.

Tau Suan

Who doesn't like Tau Suan? It's my favorite! Yum yum!!!

Ingredients:

400g split green beans
12 stalks Pandan leaves (washed)
2 litres water
Sugar
You Tiao

Starch mixture:
3 tbsp potato starch flour
200ml water

Methods:

1. Soak the split green beans in warm water for 30 minutes. Drain and set aside.

2. Using 3 leaves together to tie a knot. Make 3 knots (see the photo).

3. For the remaining 3 Pandan leaves, cut them into smaller pieces and put them with the split green beans.

4. Steam the split green beans for 30 minutes.

5. Boil 2 litres of water in a pot. When starts to boil rapidly, add the 3 knots of Pandan leaves and cook for 10 minutes. Add the sugar (as desired). Remove the Pandan leaves.

6. Back to the steamed split green beans. Remove the Pandan leaves from the beans. Then pour the beans into the pot of water.

7. Stir in the starch water slowly until it's thick and gluey enough.

Toss the cut You Tiao on the top of the dessert.

Muah Chee

This is my second time making Muah Chee. I simply can't believe how easy to do so! There is HappyCall Pan craze and I read a post online about using the pan to make Muah Chee. I don't know if Muah Chee is a dessert or snack.

The first time I made with HappyCall Pan. Today i used Tefal non stick pan. I guess as long as using non stick pans, the result should be the same. Actually the original recipe required shallot oil. But both time I only used cooking oil instead because ran out of shallots. But it was still yummy!

Mainly adapted from Cuisine Paradise.

Ingredients for the dough:

1 rice bowl of glutinous rice flour
3/4 rice bowl of water
1/2 tsp of sugar
(add the sugar into the flour. Slowly add the water into the flour and stir slowly until smooth texture)
1 tbsp of cooking or shallot oil
Peanuts powder with sugar added
(Xinglong brand)

Methods:
(using Happycall pan or any non stick pan)

1. Heat the oil in the pan. Reduce the heat.

2. Pour in the flour mixture and stir slowly.

3. When the mixture starts to turn into a dough, cook it for another 1 or 2 minutes. Then flip to another side till become transparent. Make sure the inside are cooked as well. Remove the dough and place it on an oiled plate (this is to prevent the dough to stick and leave clumps on the plate).

4. Use the kitchen towel to remove the oil in the pan. Then toast the peanut powder with small fire for a minute. Off the fire.

5. Toss the dough with the peanut powder. Then cut them into bite sizes. After cutting, toss the dough with the grounded peanuts again making sure all are evenly coated.