Agar agar is a quick gelling agent, made from seaweed and suitable for vegetarians and vegans. When cold the jelly is firm to the touch and can be handled. In this South East Asian recipe I have combined agar with coconut milk and palm sugar but do use gular melaka if available.
This purple, almost black rice is used in the Far East in desserts. Cooked with traditional pandan leaves and served with coconut milk, this pudding has a flavour all of its own. In this recipe we use pandan essence, which must be used sparingly, but do use the presh leaves if available. Soaking the rice … Continued
As Agar agar on its own does not have any calories, this is a healthy, low calorie desert. Made from seaweed it is also suitable for vegetarians and vegans. Here we have added the jelly to a fresh fruit salad for an interesting combination of textures.
This selection of jelly has been made up with low sugar fruit juices. Suitable for children, especially if jelly is made from fresh fruit juices and grated vegetables or fruit. Some juices such as pineapple, fig, mango, peach and papaya will not set as they contain enzymes which break down the gelling ability of agar.
Pineapples grow in abundance in the Far East and the fruit is used extensively in the local cuisine. It is made into chutneys, jams, desserts and tarts. These pineapple jam tarts are usually made at Christmas and Chinese New Year but can be enjoyed all year round. Combined with a light buttery pastry they are … Continued
Desserts do not feature prominently on Chinese restaurant menus, maybe because after all the food consumed there is no space left for dessert. These pancakes are very simple to make and are delicious served on their own or with ice cream. The filling is available in our stores and online.
This ice cream was so simple to make and I did not have to use an ice cream maker. Do use good quality canned coconut milk for this recipe. The milk should be white in colour. Coconut milk also comes in cream or block form but this is not suitable.
This recipe uses both desiccated coconut and coconut milk. The crepes may be served hot or at room temperature but do remember to treat coconut milk the same as fresh cream, it needs to be refrigerated.
Neen Gow Chinese New Year cake is nothing like western cakes. The use of glutinous rice flour results in a sweet, sticky cake which symbolises family cohesiveness. The cake is steamed, cooled and then sliced. The egg-dipped, pan-fried slices have a mellow sweetness and are slightly chewy.
As a child my mother used to make this biscuit at Christmas and Chinese New Year. They are very easy to make and keep well in an airtight tin, you may even like to double the recipe and make extra to give away.