Saturday 30 May 2015

椰汁芋头西米露 Taro and Sago Dessert in Coconut Milk

现在较新型购物商场里的育婴室设备都会比较好比较齐全,有些甚至设有爸爸们专用的育婴室,不过最近我却发现因这些育婴室设备太好太齐全而频频让一些人士滥用。一些育婴室设有女士厕所,是给带着小孩的母亲们专用的,结果却变成给在那里上班的售货员“专用”。育婴室里都会设有冷热饮水机,我试过在帮小宝贝换尿片时看到一位身穿购物商场制服的妙龄女士进来,原以为她须要挤母乳,结果却看到她把水瓶拿了出来往饮水机那里装水,晕! 今天看到的另一件事更加离谱,一位女士拿着名牌手袋,手里拿着会计专业课程的书,结果特地从外面进去育婴室里的哺乳专用室洗手,而且洗完手后还不会顺手把灯关掉,到最后还是我去帮她关。门上面已近贴着告示说明是给带着婴孩的母亲专用的,可是这女士却连这样简单的英文也“看不懂”!真的很不明白现在的人,个个都衣着光鲜,可是行为却很可耻很不文明!!不吐不快,发了牢骚,现在心里舒服多了,不好意思耽搁的大家的时间,接下来看回今天的主题 - 甜品。


每次如果家里有买芋头可是又用不完时我就会将剩下的芋头切块煮西米露。可是每次煮都是将全部材料煮成一锅,有时控制不好西米又很快就会沾锅底了,所以这次我尝试将材料分开准备,煮出来的西米露果然比较好味。我将一半的芋头搅拌成茸,混合在糖水里,让这西米露吃起来更香更浓芋头味,而且不须勾芡也可以让糖水也有点浓稠的感觉。这个月的最佳食谱主题是“我最爱的甜品”,原以为这个月不会上贴子,结果不知不觉就上了八款甜品的帖子,今天再送上一款甜品给大家作为结尾,希望大家会喜欢这个椰汁芋头西米露。














  













椰汁芋头西米露

材料:
西米 100克
水 1500毫升
椰浆 200毫升

芋头甜汤:
芋头 400克(去皮,切块)
水 800毫升
糖 1/2杯,或更多

做法:
1. 将1500毫升的水放入锅内煮滚,加入西米以中火煮10分钟,偶尔搅拌一下以防止西米沾锅。10分钟后熄火,加盖让西米静置10分钟。以流动的水冲洗煮好的西米,然后沥干放入一个碗里备用。

2. 芋头糖水:
将芋头蒸大约40分钟或直到软化。将800毫升的水放入锅内煮滚,加入糖,搅拌至完全溶解。把一半蒸好的芋头放入,以手动式搅拌器将芋头打至幼滑。把另一半芋头块和椰浆加入锅里,以中小火煮至滚即可熄火。

3. 上桌:
将适量的芋头甜汤勺入碗里,加入2-3汤匙的西米,搅拌均匀即可享用。冷热皆可。


份量:4 - 6人份




Taro and Sago Dessert in Coconut Milk

Ingredients:
100 g sago
1500 ml water
200 ml coconut milk

Taro sweet soup:
400 g taro, skin and cubed
800 ml water
1/2 cup sugar, or more to taste

Method:
1. To prepare sago:
Bring 1500ml water to boil, add sago and cook over medium heat for 10 minutes. Stir occasionally to prevent them from sticking to the pot. After 10 minutes remove from heat, cover the pot with lid. Let it stand for 10 minutes. Rinse the cooked sago with running water. Drain and transfer the sago to a bowl, set aside until ready to use.

2. To prepare taro sweet soup:
Steam the taro for about 40 minutes or until soften. Bring 800ml water to boil. Add sugar and stir until fully dissolved. Add half of the steamed taro to the sweet soup, blend the taro using hand held blender until smooth. Add the remaining steamed taro and coconut milk, cook over medium low heat until it comes to boil, then turn off the heat.

3. To serve:
Ladle the taro sweet soup into a bowl, add 2-3 tbsp of sago, mix well and enjoy! Serve warm or chilled.


Serving: 4 - 6








I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young






Thursday 28 May 2015

芒果肠粉 Mango Cheong Fun

五月初时原本打算暂时不上帖子,所以就常常煲港剧和看一些美食节目,刚好就看到了肥妈的芒果肠粉,这款甜品卖相很特别,用特制的芒果味粉皮将芒果条卷起来,再淋上一些椰浆和撒上芝麻,橙色和白色的配搭相当吸引人。其实很想尝试这个食谱,因为粉皮是用木薯粉和芒果泥做成的,感觉一定很香很Q,不过可惜食谱里没有提供液体的份量,所以我就只好放弃,另寻其他食谱


其实芒果肠粉和芒果捞河的材料都是一样的,只是前者是用蒟蒻果冻将芒果条包起来,而后者是将蒟蒻果冻切成条状,伴与芒果丁一起吃。做这个芒果肠粉真的有点难度,蒟蒻果冻做成的肠粉皮太滑了,要将芒果厚条卷起来真的是很难,包了好几次才成功。芒果肠粉和芒果捞河这两款甜品都是很容易准备,煮好的蒟蒻果冻在室温很快就凝固了,加上准备芒果泥、芒果丁和芒果条只须要很短的时间,所以在大约半个小时内就可以完成了。这两款甜品除了容易准备,材料的价钱也不会太贵,一包水晶蒟蒻果冻粉、两盒椰浆和四粒芒果就可以做成八人份的甜品。之前做了四款芒果甜品,这个芒果肠粉是最后一款了,连续吃了两个星期的芒果,看来也是该暂时停一停了。











































芒果肠粉

材料:
蒟蒻肠粉:
水晶蒟蒻果冻粉 5克
糖 60克
椰漿 200毫升
冷水 250毫升

香兰燕菜:
燕菜粉 1/4茶匙
清水 75毫升
香兰香精 1/8茶匙
糖 1 1/2茶匙

芒果丁与芒果酱:
芒果 2粒 (我用golden water lily mango)
食用水 40毫升
糖 20克

装饰:
烤香芝麻 适量

做法
1. 蒟蒻肠粉:
在一个小锅里把冷水和蒟蒻粉混合,搅拌至无颗粒,然后加入糖,煮至滚。转至中小火,加入椰浆继续煮多一分钟即可熄火。将蒟蒻混合液倒在长方形平盤上(15 X 13寸),斜绕一圈,以便形成均匀和薄薄的一层。放置一旁待凉,然后收入冰箱冷藏备用。

2. 香兰燕菜:
将所有材料放入一个锅里,以中火煮至滚即可,倒入一个四方形平盘里,放置一旁待凉和凝固。将凝固的香兰燕菜切成细丁,做成撒在表面的葱花,收入冰箱冷藏备用。

3. 芒果丁与芒果酱:
将芒果去皮切成四个厚条。把剩余的芒果肉约150克、食用水和糖入搅拌机内,搅拌至幼滑,做成芒果酱。把芒果条和芒果酱收入冰箱冷藏备用。

4. 上桌:
把蒟蒻果冻从冰箱取出,切成四片。把芒果条放在蒟蒻肠粉皮上,卷起来成条状。将芒果肠粉块状放入盘中,淋上芒果酱,撒上一些芝麻和香兰燕菜丁即可食用。


份量:4人份




Mango Cheong Fun

Ingredients:
Konnyaku cheong fun:
5 g Konnyaku jelly powder
60 g sugar
200 ml coconut milk
250 ml cold water

Pandan agar-agar:
1/4 tsp agar-agar powder
75 ml water
1/8 tsp pandan paste
1 1/2 tsp sugar

Mango cubes and puree:
2 mangoes (I used golden water lily mango)
40 ml water
20 g sugar

For garnish:
Some toasted white sesame

Method:
1. Konnyaku cheong fun:
In a saucepan mix the cold water and konnyaku powder, stir until no lumps remain.  Add sugar and bring the mixture to boil. Turn to medium low heat, add coconut milk and cook for another minute, then turn off the heat. Pour the mixture into a rectangular pan (15" X 13"), swirl it around so it forms a thin and even layer. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

2. Pandan agar-agar:
Place all ingredients in a small saucepan, bring the mixture to boil over medium heat. Pour the mixture into a small square pan, set aside. Let it cool down and set. Dice the agar-agar and use it as mock spring onion. Chill it in the refrigerator until ready to use.

3. Mango cubes and puree
Peel the mango and cut it into 4 thick strips and the remaining mango flesh cut into chunks. To make mango puree, combine mango chunks (about 150g), water and sugar into a blender, blend until smooth. Chill the mango puree and mango strips in refrigerator until ready to serve.

4. To serve:
Remove the konnyaku cheong fun from refrigerator and and cut into 4 pieces. Place the mango strips on the konnyaku cheong fun and roll them up and transfer to serving plates. Drizzle the mango cheong fun with mango puree. Sprinkle with some toasted sesame seeds and garnish with diced pandan agar-agar. Serve immediately.


Serving: 4




备注:
我用Jim-Willie牌子的水晶蒟蒻果冻粉,根据包装指示,一包10克的水晶蒟蒻果冻粉须要950毫升的液体。我只用了5克的水晶蒟蒻果冻粉,所以我将液体调整至450毫升(200毫升椰浆+ 250毫升水)。

Note:
I used Jim-Willie brand konnyaku jelly powder, according to package directions, the total amount of liquid for a packet of 10g konnyaku jelly powder is 950 ml. As I only used 5g for this recipe, so I adjusted the amount of liquid to 450ml (200ml coconut milk + 250ml water).










I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young






Tuesday 26 May 2015

芒果布丁 Mango Pudding

以前我很喜欢吃市售的布丁,里面有加入椰果的,布丁滑滑的,椰果QQ的,口感非常讨好,不过为了健康理由现在就很少吃了。向来家人就比较喜欢燕菜的口感,所以我就用了燕菜粉和新鲜的芒果来做芒果布丁。熟透了的芒果非常甜,颜色呈橙黄色,所以做出来的布丁的颜色也很漂亮。曾看过一些芒果布丁的食谱有加入优格饮料,我也想尝试一下,可是刚好家里没有,所以我就用了家里剩下的芒果优格来代替。加入了优格的芒果布丁甜中带点酸,淋上椰浆伴与芒果丁一起吃别有一番风味。


































芒果布丁

材料:
燕菜粉 10克
水 400毫升
芒果优格 150毫升
新鲜芒果泥 450毫升
糖 1/3杯或更多

做法:
1. 在一个碗里,把芒果泥和优格混合至均匀,备用。将水放入锅里煮至滚,加入糖和燕菜粉,转至小火煮至燕菜完全溶化。

2. 把布丁混合液煮至滚,然后转至小火,把芒果泥混合物倒入,搅拌至均匀即可熄火。

3. 将布丁液倒入模具里,让它冷却,然后收入冰箱冷藏。将布丁倒模,淋上少许椰浆,伴与芒果丁一起享用。




Mango Pudding

Ingredients:
10 g agar-agar powder
400 ml water
150 ml mango yogurt
450 ml mango puree
1/3 cup sugar, or more to taste

Method:
1. In a bowl combine mango puree and yogurt, set aside. Bring the water to boil. Add sugar and agar-agar powder, lower the heat and simmer till agar-agar is fully dissolved.

2. Bring the mixture to a boil, then turn to low heat. Pour in the mango puree mixture, stir to mix well then turn off the heat.

3. Pour the pudding mixture into the moulds. Allow it to cool and let the pudding set in the refrigerator. Unmold the pudding and transfer to serving plates, drizzle with some coconut milk and serve with diced mango.








This post is linked to the event Little Thumbs Up (May 2015 Event: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.







I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young






Monday 25 May 2015

芒果捞河 Konnyaku Noodles in Mango Puree

芒果捞河是一款港式甜品,将河粉和芒果酱捞在一起,伴以芒果丁一起食用。一听到芒果和河粉的配搭大家一定感觉很怪吧,香香甜甜的芒果配河粉会好吃吗?因为通常河粉都是用来炒,煮汤或者是做成滑蛋河,味道都是咸的。不过我相信你试过后你一定会觉得很特别,因为这芒果捞河里的河粉是用蒟蒻粉做成的,添加了椰浆和以糖调味,吃起来很香很滑,而且咬起来的口感有少许QQ的。


这芒果捞河的食谱是从这里看到的,不过食谱里蒟蒻粉的份量好像很多,所以我就自己做一些更改,依照包装指示调整了蒟蒻粉的份量,只用了半包蒟蒻粉和两粒芒果就可以做出四人份的甜品。从来没有想到蒟蒻粉可以这样用,一般都是加入清水和水果做成透明状的果冻,原来加入椰浆后做出来的口感会那么好那么香,感觉这得有点像在吃椰肉一样。切成条状的蒟蒻果冻看起来很像河粉,以香甜的芒果酱作为酱汁,加上芝麻和葱花(绿色香兰燕菜丁)作为点缀,感觉和真的河粉的排盘一样。用叉将一条条的蒟蒻河粉卷起来,然后沾上香甜的芒果酱一起吃,感觉很特别很好玩。大热天来份冰冰凉凉的芒果捞河,真的是清凉又消暑,你要不要也来一份?
















































芒果捞河

材料:
蒟蒻河粉:
水晶蒟蒻果冻粉 5克
糖 60克
椰漿 150毫升
冷水 300毫升

香兰燕菜:
燕菜粉 1/4茶匙
清水 75毫升
香兰香精 1/8茶匙
糖 1 1/2茶匙

芒果丁与芒果酱:
芒果 1粒 (我用golden water lily mango)
芒果肉 200克
食用水 50毫升
糖 20克

装饰:
烤香芝麻 适量

做法
1. 蒟蒻河粉:
在一个小锅里把冷水和蒟蒻粉混合,搅拌至无颗粒,然后加入糖,煮至滚。转至中小火,加入椰浆继续煮多一分钟即可熄火。将蒟蒻混合液倒在长方形平盤上,斜绕一圈,以便形成均匀和薄薄的一层。放置一旁待凉,然后收入冰箱冷藏备用。

2. 香兰燕菜:
将所有材料放入一个锅里,以中火煮至滚即可,倒入一个四方形平盘里,放置一旁待凉和凝固。将凝固的香兰燕菜切成细丁,做成撒在表面的葱花,收入冰箱冷藏备用。

3. 芒果丁与芒果酱:
将整颗的芒果去皮切成丁状。把200克的芒果肉、食用水和糖入搅拌机内,搅拌至幼滑,做成芒果酱。把芒果丁和芒果酱收入冰箱冷藏备用。


4. 上桌:
把蒟蒻果冻从冰箱取出,切成条状。把蒟蒻河粉和芒果丁放入玻璃碗里,然后淋上芒果酱,撒上少许芝麻和香兰燕菜丁即可享用。


份量:4人份




Konnyaku Noodles in Mango Puree

Ingredients:
Konnyaku noodles:
5 g Konnyaku jelly powder
60 g sugar
150 ml coconut milk
300 ml cold water

Pandan agar-agar:
1/4 tsp agar-agar powder
75 ml water
1/8 tsp pandan paste
1 1/2 tsp sugar

Mango cubes and puree:
1 mango (I used golden water lily mango)
200 g mango flesh, cut into chunks
50 ml water
20 g sugar

For garnish:
Some toasted white sesame

Method:
1. Konnyaku noodles:
In a saucepan mix the cold water and konnyaku powder, stir until no lumps remain.  Add sugar and bring the mixture to boil. Turn to medium low heat, add coconut milk and cook for another minute, then turn off the heat. Pour the mixture into a rectangular pan, swirl it around so it forms a thin and even layer. Set aside and let it cool down, then chill it in the refrigerator until ready to use.

2. Pandan agar-agar:
Place all ingredients in a small saucepan, bring the mixture to boil over medium heat. Pour the mixture into a small square pan, set aside. Let it cool down and set. Dice the agar-agar and use it as mock spring onion. Chill it in the refrigerator until ready to use.

3. Mango cubes and puree
Peel the mango and cut it into cubes. To make mango puree, combine mango chunks, water and sugar into a blender, blend until smooth. Chill the mango puree and mango cubes in refrigerator until ready to serve.

4. To serve:
Remove the konnyaku jelly from refrigerator and and cut into thin strips. Transfer the konnyaku noodles and mango cubes to glass bowls, pour the mango puree over the konnyaku noodles. Sprinkle with some toasted sesame seeds and garnish with diced pandan agar-agar. Serve immediately.


Serving: 4



备注:
我用Jim-Willie牌子的水晶蒟蒻果冻粉,根据包装指示,一包10克的水晶蒟蒻果冻粉须要950毫升的液体。我只用了5克的水晶蒟蒻果冻粉,所以我将液体调整至450毫升(150毫升椰浆+ 300毫升水)。

Note:
I used Jim-Willie brand konnyaku jelly powder, according to package directions, the total amount of liquid for a packet of 10g konnyaku jelly powder is 950 ml. As I only used 5g for this recipe, so I adjusted the amount of liquid to 450ml (150ml coconut milk + 300ml water).










I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young






Saturday 23 May 2015

芒果优格芭菲 Mango Yogurt Parfait

嘴馋时想吃甜品可是又怕热量高?只须将格兰诺拉麦片、优格和芒果丁组合一下就可以做成美味又健康的芒果优格芭菲。这甜品不但容易准备,而且又好吃, 无论当早餐、点心、下午茶或甜品都很适合。现在是芒果的季节,上星期买了一些芒果回来,准备将这些芒果做成不同的甜品。我买了一粒印度芒果,所以就将这粒芒果拿来做巴菲,这芒果的味道很香,味道甜中带点酸,配上微酸的芒果优格,吃起来很搭配。这样健康的甜品,你要不要也来一杯?

























芒果优格芭菲

材料:
格兰诺拉麦片 1/3杯 (蜜糖杏仁口味)
Yoplait芒果优格 1/3杯
芒果丁 1/2杯

做法:
1.  在一个杯里放入一半的芒果丁,再铺上一层格兰诺拉麦片,然后将所有的优格倒入,接着放入芒果丁,和铺上一层格兰诺拉麦片,以少许芒果丁和薄荷叶装饰即可享用!




Mango Yogurt Parfait

Ingredients:
1/3 cup granola (Honey nut with almonds)
1/3 cup Yoplait mango yogurt
1/2 cup diced mango

Methods:
1. Layer the bottom of a glass with mango. Spoon 1/2 portion of granola to the glass. Cover granola with mango yogurt, then follow by a layer of mango and granola. Garnish with some diced mango and mint leaves. Serve immediately.








This post is linked to the event Little Thumbs Up (May 2015 Event: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.







I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young






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