Huiji 8 Teasure Dessert Soup

Oh man, the weather is so cold in Singapore this week & Chinese New Year 2018 is coming too, I am going to have some prosperous number for this dish too. 8 is a very lucky numbers to Chinese. LOL~

Today's Herbal Dessert is going to warm & nourish your body definitely. You do not have to buy many different herbs to make it too. All you need is a bottle of Huiji Waist Tonic to standby in your kitchen. It really save my hassle of getting different ingredients and cooking time.

Huiji 8 Teasure Dessert Soup 

Ingredients

• Peach Gums (Soaked overnight and remove the impurities)
• Soaked White Fungus (Soaked till soft and remove the hard stem & impurities)
• Snow Lotus Seeds (Soaked overnight)
• Dried Longan
• Bai Guo
• Lotus seed (Soaked in hot water for 1 hr before use)
• Lily Bulbs (Soaked in hot water for 1 hr before use)
• Red dates
• Pandan Leaves
• Honey Rock Sugar
• Some Huiji Waist Tonics

Steps: 

1. Add the prosperous 8 ingredients and pandan leaves into a pot. Add in enough water to cover all the ingredients and boil it for 30 mins. Add in honey rock sugar to taste. 
2. Before serve, add a teaspoon of Huiji Waist Tonic to each bowl. Yes, it is just so easy and fast!

Note: For kids/Adults that can't accept too herbal stuff may omit adding Huiji Waist Tonic.

My kids love Egg Tarts

My kids love egg tarts. Every time when we visit the dim sum restaurant, they will ordered it without fail. I tried to bake some for breakfast today and glad that they love it too. Simple bake at home to enjoy the bonding time together is awesome isn't?

Breakfast, anyone?

Let get started!

hmmm....yummy!

Almost gone!

Eggs tarts
(Make 18 pcs)
Recipe by TAGlicious

Ingredients for pastry

• 125g butter
• 55g condensed milk
• 210g plain flour
• 1 egg

Ingredients for egg custard

• 75g caster sugar (I used brown sugar instead as I do not have caster sugar at this moment)
• 225g hot water
• 110g evaporated milk
• 3 eggs

Preparing the egg custard

1. Add in the sugar with the hot water and mix it until it is dissolved completely. Let it cool down. 
2. Whisk the eggs and evaporated milk together. Add in the cooled down sugar water and mix well.
3. Sift the egg mixture to get rid of any foam into a measuring cup. Set aside for later use. 

Steps 

1. Cream the butter & condensed milk till pale with a electric whisk,
2. Add in the beaten egg gradually and whisk well.
3. Sift in the flour and use a spatula to form a dough.
4. Weigh each dough 22g (for 7cm egg tarts shell) and line the dough in the egg tarts shell. Press the dough lightly starting from the bottom to the side to make it line on the egg tart shell evenly. Repeat the same until u use up the dough, I had uploaded the video, please view it too.
5. Pre-heat the oven to 180C. Pour the egg custard into each egg tart shell. Bake it for 10-15mins until the edge of the tart is lightly brown.
6. Reduce the temperature to 150C, Pull the oven door a little and bake for another 10-15mins until the custard is set. This is to prevent the egg custard from puffed too high and lapse a lot once it cool down.

Note

1. I lessen the sugar in the recipe. If you find it not sweet enough for your liking, you can add more sugar in the egg custard.

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Cheers & stay well!

Loves, TAGlicious

Tau Suan (Sweet Mung Bean Soup)

My son's favorite, Tau Suan (Sweet mung bean soup). Why? It is because he love the crispy you tiao that goes with this sweet treats. 

Tau Suan (Sweet Mung Bean Soup)
(Serving for 8pax)

Indregients
-250g mung beans
-2 Litres of water
-A knob of Pandan leaf (abt 12 leaves)
-2 tablespoons of red sugar (omit it if you don't have, this is for nicer color only)
-200g rock sugars, to taste
-70g of corn flour & 250ml of water (mix well)

Steps:
1) Soak the mung beans for 2hrs and drained away the water.
2) Steam it for 20mins
3) Boil the water and Pandan leaves for 15mins
4) Add in the red sugar & rock sugar and boil for another 5mins(I will taste whether the liquid is sweet enough. Add in more sugar as per your liking)
5) Remove the Pandan leaves
6) Add in the corn liquid mixture and keep stirring. The soup should be thicken.
7) Add in the steamed mung beans and stir well.
8) Let it cook for another 5mins and it is ready to serve.

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Mango Sticky Rice

Mango sticky rice is a traditional Thailand summer dessert because mangoes are in season during the summer months of April and May. The best part is you can prepare this delicious Thailand dessert at home easily too.

Yummy coconut cream

Mango Sticky Rice

Mango Sticky Rice
(For 4 pax)

Things Needed:

• 1 cup of glutinous rice 
• 1 knob of pandan leave (Optional)
• 2 ripen mangoes
• 200ML of cocounut cream
• 1 tablespoon of sugar
• 1/4 tsp of salt
• Toasted Sesame Seeds (For Garnish and taste)

Steps:

1. Wash and soak the glutinous for 2hrs. Drained off the water and put a knob of pandan leave and steam it under high fire for 40mins.
2. While the steaming the glutinous rice, you can prepare the coconut cream sauce. Heat up a non stick cookware, Put in the coconut cream
3. Put in the sugar & Salt and stir with the coconut cream till it is dissolved under LOW heat.
4. Slice your mango.
5. Once the glutinous rice is ready, pour 1/2 of the prepared coconut cream into the rice and mix in till it is well cooperated.
6. Ready to assemble to serve! Enjoy!

TAGlicious Ciao~

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Grapefruit Mango Sago Cold Dessert 楊枝甘露

Pomelo Mango Sago dessert is very popular in dessert house. We used to pay a premium to have it. Today, I am lucky to buy 10 small Thailand Mangoes at $5 from the wet market. My princess's favourite fruit is Mango too. Since I have all the items on hand, I decided to make this dessert again and share with you this simple recipe that you can prepare it at home too. 

Grapefruit Mango Sago Cold Dessert 楊枝甘露
Recipe reference: Carol Hu and little modification by TAGlicious
For 5-6 pax

Things needed:

• 50g of sago
• 400 ml of Fresh Milk
• 200ml of Trim coconut milk
• 60 g of Honey Rock Sugar (Can replace it with rock sugar)
• 100ml of hot water
• 500g of de-skin mango (to blend)
• 400g of de-skin mango (to mix into the puree)
• 1 grapefruit (Extract the flesh)

Steps

1.  Boil 1L of water till boil and cook the sago until it is translucent. It normally takes 10mins low fire and shut the fire and brew inside for 20mins. Drained away the water with a sieve and set aside for later use.
2. Add Honey Rock Sugar & 100ml of hot water, boil using low fire till the honey rock sugar had dissolved and set aside to cool for later use.
3. Place, mango into the blender.
4. Add in fresh milk, coconut milk & sugar liquid into a blender and blend till smooth.
5. Pour the puree into a big bowl and get the sago, grapefruit and Mango ready.
6. Add in the Sago
7. Add in the Mango
8. Last to add in the grapefruit.
9. Mix well and pour them into nice cups/ container to chill it for 4hrs before serving it.

TAGlicious's Note:

* This dessert can last in the fridge for 2 days only. 

TAGlicious Ciao~

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Snow Fungus with Longans & Red dates (雪儿龙眼养颜甜汤)

Do you know Snow Fungus is a good source of collagen? It has similar health and beauty benefit as bird nest and most importantly it is much affordable to everyone.

To TCM’s view, snow fungus is a good tonic for the everyone and especially helpful for those with weak respiratory and immune system. It helps to nourishes the lungs. No harm to eat more for beauty and health reason since it is so affordable.

Snow Fungus with Longans & Red dates (雪儿龙眼养颜甜汤)

Recipe by TAGlicious

Things needed:

• 2 litres of water
• 2 piece of snow Fungus (size is about a palm size)
• 20-25pcs of dried longan
• 10pcs of red dates
• 1 knob of pandan leaves
• Honey rock sugars (To taste)

Place everything in the pot except honey rock sugar

Steps:

1. Soak the snow fungus in a bowl of tap water for 30mins or until it is soft. The snow fungus will doubled it size.
2. Please use a scissor to cut off the hard stem from the snow fungus. Next cut the snow fungus into small pcs. Rinse again and drain away the water.
3. Rinse the longans, red dates & pandan leave with water too and set aside.
4. Add in snow fungus, red dates, longans & pandan leave knob into a large pot ( I used rice cooker with soup function this time so that I no need to watch the fire).
5. Bring it to boil and reduce the fire to simmer it for about 1hr. When the water turn brown, add in honey rock sugar to taste.

TAGlicious's Note:

* Select good quality dried snow fungus that is pale and slightly yellowish in color. Those very white ones show that they have been bleached. Snow fungus can be found most Chinese herbal shops. I got mine from FUHUA at $4 per pack (4-5pcs of Snow Fungus).

* You can use rock sugar to replace with Honey rock sugar.

Quick make some for your loved one this week

TAGlicious Ciao~

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