Orange Vanillin Tang Yuan

Closely related to the traditional chinese dessert of glutinous rice balls in sweet fragrant soup. U can choose to fill the balls with red bean paste but its ok to leave it blank as it is as the soup base is already sweet. The balls will be chewy and this will be the contrast texture against the smooth syrup.

Balls

300g orange vanillin glutinous rice flour
1 cup of water

mix together in a bowl with your hands and knead until it's pliable enough to work it into a dough. If it's too dry and crumbly, wet yr hands a little at a time until u get a workable texture. If it's too wet, add a little bit more glutinous rice flour. Shape into little small balls and set aside.

(if u can't find orange vanillin glutinous rice flour, just mix 300g glutinous rice flour, 2 tsp vanillin powder, 1/2 tsp orange zest and add 1/2 tsp of orange essence to the 1 cup of water)



Boil enough water in a pot. Drop the raw balls into the rapidly boiling water and let it cook approx 10 mins. The balls will float to the surface when it's cooked. Scoop out and dunk into cold water. This is to prevent them from sticking to one another. U will notice it will sink when placed into the cold water. This is normal.

Sweet Soup

Meanwhile, throw the water away from the pot and boil another 8 cups of water with 4 or 5 cups of sugar plus a few knots of pandan (screwpine) leaves. Adjust the sweetness according to yr preference. Add 3 slices of fresh ginger, which is optional. Omit if u don't like it. Drop the balls into the sweet soup and let them simmer for abt 5 mins b4 turning off the heat.
Serve.

Banana SpringRoll with Hot Mango Salsa

Initially wanted to make some popiah but when I saw the bananas hanging helplessly in my kitchen, I decided to save their lifespan..by giving it a twist..
As for the salsa, I saw something like that on TV once, but I concocted one of my own to suit my taste and to prevent myself from having to go out for more groceries again..

Again,...trust my taste...*wink*

The way to eat this?..Cut the springroll in half(diagonally) and scoop some salsa with it and aim right into yr mouth. Enjoy!

Banana SpringRolls

Some bananas
SpringRoll skin

Depending on the size of your bananas,..err...I mean..THE bananas..(hehe)..u may want to halve them if it's too big. Wrap a piece with the SpringRoll skin,just like u would for a Popiah. Seal the edges with cornflour solution. (I double wrap mine using 2 pieces of skin, wrapping one at a time)
Deepfry in hot oil till golden brown. Drain and set aside.

When cool, drizzle with some melted chocolate and finish with a dust of icing sugar.
Dead easy.



Hot Mango Salsa

1 ripe mango - cubed
1 green apple - cubed
1 bird's eye chilli - deseeded and chopped REALLY fine
1 stalk of green onion - chopped fine
1/2 red capsicum - diced
1 tbsp of ginger juice
juice of 1 lemon
a sprig of mint - chopped fine

Combine the above ingredients in a bowl and mix really well, but try not to mash up the mangoes brutally. Serve with the banana springrolls.

Bubur Kacang Hijau

Green Bean Dessert

Ok..let me get this straight..after viewing some of the other blogs, I noticed that this dish was quite in demand..it popped up from almost everyone, in addition to the abundance of the Durian...suddenly, it's Bubur Kacang Durian everywhere..but not in mine..

Why?..here's an embarrassing confession : I don't take durian..(blushing)..I'm sure most of u will find it funny or "yek elleey...tak makan duyan!"..or somethin like that but seriously, I don't take it. It has never been my favourite fruit. Maybe I don't like fruits which are not juicy. I find durian to be creamy in texture...and I find myself very thirsty after eating it. So, I placed Durian out of my fave list.Back then, whenever my family bought a whole load of them, I would sit in a corner with a consolation bag of mangosteen...yup...mangosteen...even now, I won't eat it..if it's found in the bubur kacang, I would comb away the flesh and just try to spoon the liquid. But the funny part?..I would eat durian puff, durian icecream and keropok durian...hehe...but I just WON'T EAT THE FRUIT ON ITS OWN...(please - don't hate me..I'm just being honest.)

Well..enuff abt that already...this simple dessert doesn't really require a recipe, does it?..I'm sure u guys out there have your own version...Anyway, I made this when I stumbled upon a packet of green beans while clearing up my cluttered pantry..I don't even remember when in the world did I buy this..hehe*wink*

Bubur SumSum Tropicana

Rice Pudding with Sweet Syrup

First..let me say that I was quite busy throughout the weekend. Had a recording booking and the last client went back around 1.30AM...and had to go to in-law's place the next morning to see my ailing M.I.L...she requested for Bubur SumSum..and I made some. It was devoured in no time and they requested for more the next time I should come over.
So that's why I'm in the mood for this..

Ingredients for pudding

2 cups of rice flour
2 heaped tbsp of tapioca flour
1 tsp salt
7 cups of coconut milk
a few pandan leaves (screwpine)

Combine the above in a bowl and stir with a balloon whisk. Strain into a pot and cook over very low heat, stirring all the time until it's thick. (Abt 20 mins) Be patient. Spoon into container and cool to set.

Syrup

1 cup sugar
2 cups water
2 pandan leaves
yr favourite food colouring (I added a drop of pandan paste)

Boil the above in a small saucepan. Remove from heat and add food colouring. Cool.
Pour over pudding and serve,best eaten cold.