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Fresh Sea Coconut Dessert October 8, 2006

Posted by thelazychef in Desserts.

Weather in Singapore has been horrible these days…

Crazily hot… and now, its sooo hazy! Argh!

Everyone is getting irritated by the heat and haze. Eye and throat irritations, breathing difficulties, asthma in kids… etc etc…

And so, what a better time to cook something cooling!

And so, thelazychef presents:

Asian delight indeed... :)  

I posted this recipe in KC quite some time back, but now, I’ll share this here. 🙂 Definately a good dessert for the old and young… And here’s a tip! Chill it cos it’s super refreshing to have a nice cold dessert in our ridiculous weather!!!

And and and…. the best thing about this recipe? Its ULTRA easy to make! Yay!

I love a good recipe that is easy and fuss-free. haha… ya, but my mummy would just say that I’m lazy! But hey! I’m thelazychef! hahaha… 😛

This recipe has no strict rules to it. Just dump all ingredients into a big big pot(trust me on the BIG part, cos you can chill leftovers and everyone will gobble it up in a day or two…) and boil till it is fragrant and all the ingredients is soft!

What you’ll need:

1 pack fresh sea coconut(this is available in the wet markets, some vegetable sellers sell them, certain fruit sellers sell them too. You’ll have to ask around. Remember, this is the FRESH one, not canned ones.)

1 cup dried longans(my mummy always recommend using those good quality ones, which are in whole form and brown in colour, she says there are some that are very dark brown and these are not so good)

3/4 cup red dates(pitted!)

Mu-er(white snow fungus) (this one, i cannot estimate how much… just put in accordingly, if you like it, just put in more!)

Rock sugar( add in accordingly to your taste preference!)

What to do:

Remove the light brown skin off the sea coconut, it should slide off easily for those soft ones, slice the sea coconut into about 5~8mm thick slices.

In a large pot, boil water(~1500ml, depending on pot size). Put in the sea coconuts that are firmer to cook first(this is to soften them first).

After about 10 minutes, put in the rest of the ingredients.

Once the water has come to a boil again, lower the flame intensity and let it continue to boil till the soup turns light brown in colour and taste flavourful.

Tada! Enjoy it hot or chill cooled dessert in fridge for 3~4 hours before serving! 🙂

There is no hard and fast rule to the making of this dessert. So, its really up to you to estimate how much ingredients you need. If need be, add more longans and red dates for better taste!

Ask the vegetable seller to choose a packet of sea coconuts which are softer, cos soft sea coconuts taste better and are much easier to cook!


Mini Fruit Tartlets May 18, 2006

Posted by thelazychef in Desserts.

Aren't they so pretty??? :)

As promised.

I made this for Mother's Day… for my grandma, aunties and my mummy!

Didn't have time to make the tartlet cups, so I bought them! Hehe… But they were good. Nice and crisp. And the colours of the fruits made it so cheery! Aren't they pretty?

I would have made the tartlet cups on my own if I had the time but I was rushing around and just didn't have enough time to settle down to make them.

Anyway, this batch that you see here is what I made yesterday. I decided to bring some for my project group mates to cheer them up. We're all up to our necks with the project at hand and I thought this would be a nice pick-me-up!  

Ok, I'll just end off this post with another pretty pic…

Sitting pretty in a roll!

Mango Sago Dessert April 26, 2006

Posted by thelazychef in Desserts.

Mango Sago. Mmmm...

Ok. Reason for cooking while i’m still in the midst of exams? Stress. Depression.

My paper today was a total killer. Was sooo depressed after that.

Then my friend brought over 2 utterly beautiful and fragrant mangoes. His mum just got back from Vietnam and he was kind enough to remember what I had been rambling about the week before. I saw Mango Pomelo Dessert in a Hong Kong cafe we frequent and I just casually mentioned that I would like to try and make this dessert myself.

And so, he brought 2 mangoes for me today! 😉

As said, I was supposed to make Mango Pomelo Dessert, but I couldn’t find any pomelo on sale, or probably, it ain’t the season for pomelo now, so, I decided to substitute with Sago pearls instead!

This dessert is insanely easy to make. And its super yummilious. Mmm… My whole family and my study buddies love it!  

Ok. I need to get back to studying. 😦

Give this a try if you like chilled desserts. You won’t regret it!

Mango Sago Dessert
(adapted from Zu’s Kitchen)

600gm mango (abt 2 honey mangoes)
400ml mango juice (Peelfresh or any other similar brands)
125ml evaporated milk
80g sago pearls (original uses 300gm pomelo, split into small pieces)
250ml water
2~3 tbsp sugar
1 tbsp cornflour/tapioca starch
1 tbsp water
extra 100ml water

1. Boil 250ml water and sugar till sugar dissolves.
2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
3. Take syrup and cornflour mixture off the heat and leave it to cool.
4. Cut the sides of the mango and cube them.
5. Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside.
6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.
7. Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.
8. Chill before serving.

Preparation of sago pearls
1. Soak sago pearls in water till they turned abit translucent (About an hour)
2. Boil the pearls with water till it turns totally translucent.
3. Pour the cooked pearls into a sieve and wash it with tap water remove the starch and now it’s ready to be used

(PS: I had some difficulty cooking sago the 1st time, and I found a better way of cooking sago pearls, from Eupho Cafe and English Patis.

  1. Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
  2. Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
  3. Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
  4. Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
  5. Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.

This results in a soft but still chewy texture and not mushy at all. )