Irresistable Dessert Recipes

Homemade Easy Fried Nian Gau Recipe (Fried Ti Kueh Recipe)

2015-05-03T00:54:00.001-07:00

Fried Nian Gau Recipe

Half bowl steamed harden Nian Kau

2 eggs

100 gm plain flour

Olive oil

Methods:

1 Slice Nian kau into thin pieces of half cm thick

2 Beat eggs with a whisk or fork

3 Sieve the flour and add to beaten egg. Mix till to smooth and thick consistency

4 Put in the sliced Nian Kau, coat well

5 Heat a stainless steel frying pan or non-stick frying pan. Pour in one ( 1 ) tablespoon olive oil, lower the flame, place into the pan pieces of coated Nian Kau. Fry both sides until light golden brown

6 Serve while still warm with a cup of coffee or tea. Perfect for breakfast or tea break.

Sesame Balls with Red Bean Paste Fillings Recipe

2013-05-24T20:48:00.002-07:00

Deep Fried Tapioca Balls with Red Bean Paste Fillings Recipe | Sesame Balls with Red Bean Paste Fillings Recipe

How Make Sesame Balls with Red Bean Fillings

Maybe you have had this delectable red bean sesame balls many times when you go to Dim Sum restaurant. Its chewy, fragrant and sweet taste will keep you going back for more. The recipe for this unforgettable deep fried tapioca balls with red bean fillings is given below. It is actually a very easy recipe if you have the red bean paste ready.

The process to make the red bead paste is time consuming, though not difficult. If you like to take up the challenge, the red bean paste recipe is given below. If not, you can always buy the ready made red bean paste from a baking shop.

Deep Fried Tapioca Balls with Red Bean Paste Fillings

Cook Time

Prep time: 30 min

Cook time: 15 min

Ready in: 45 min

Yields: Makes about 10 balls

Ingredients

400g Steamed Tapioca, (mashed)
100g sugar
1 tbsp butter, (softened)
1 tsp salt
1 cup red bean paste, (sweetened)
a few spoonful white sesame, (Coating) or
a few spoonful black sesame, (Coating) - can mixed with white sesame to make it colourful

Instructions

Make the Skin : Combine all the ingredients except the red bean paste and sesame. Knead till smooth.

Divide into 10 small portion and roll into a ball shape.

Using a rolling pin to roll (or use hand to knead) into a flat round shape.

Wrap in a teaspoonful of red bead paste.

Shape into about the size of a ping pong ball.

Coat the balls evenly with white / black sesame.

Heat up about half wok of oil till 50% hot.

Drop in tapioca balls and deep fry till golden brown.

Remove and drain.

Leave to cool before serving.

Note :

If you don't want to fry all of them in one day, put the balls in a platic container and store them in the freezer. Once the balls are hard, store them in ziplock bag until you want to consume them.

Red Bean Paste Recipe

Ingredients

1 cup red beans / adsuki beans

2 1/2 cup granulated or brown sugar (add more if you want it sweeter, or less to taste)
pinch of salt

Instructions :

1.    Wash the red beans by changing the water a few times.
2.    Place the red beans in a large pot covered with water.
3.    Boil the beans over high heat
4.    Discard the water.
5.    Add 3 cups of water to the pot.
6.    Again bring to boil over high heat.
7.    When it is boiling, lower the heat to medium heat.
8.    Cover the pot and simmer the red beans until soft, which takes approximately 45 minutes to 1¼ hours.
9.    The water should be almost completely absorbed or dried up by the time the beans are soft enough.
10. Add water as needed whenever necessary to prevent the beans from getting burnt. Stir on and off to prevent bean paste burning at the bottom.
11. Add 1 cup of sugar and stir gently until the sugar dissolved.
12. Season with a pinch of salt and mix well.
13. The bean paste should be thick with some whole and half-crushed red beans.
14. Add about 5 cups of water to the pot.
15. Bring to boil over high heat.
16. When it is boiling, reduce the heat, cover the pot, and simmer the red beans until soft, approximately 1 to 1 1/2 hours. There will still be a considerable amount of liquid at this point compared to the first time.
17. Place a sieve or fine mesh strainer over a bowl.
18. Pour the beans with liquid into the strainer, such that the bottom of the strainer is partly immersed in the liquid.
19. Using a wooden spoon, spatula, or the palm of your hands, mashes the beans through the strainer into the simmering liquid so that the bean skins stay on the strainer.
20. Pour the mashed beans and simmering liquid into a cheesecloth or cotton bag and squeeze out all the water.
21. Put the bean paste in a saucepan, add 1 ½ cups of sugar.
22. Cook over low heat, stirring gently until the red bean paste looks glossy. The paste should have the consistency of mashed potatoes.
23. Add a pinch of salt and mix well.

Red Bean Paste

Read beans

Red Bean Paste

Adzuki beans or Red Beans - high in nutrients, high ...
The red beans or Azuki beans (also known as adzuki or aduki beans) are major crop in Japan and China where they are harvested in November and December. In Japan, this small, approximately 5 mm,...

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Copyright

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How to Make A Perfect Cheesecake? Tips for Making Perfect Cheesecake

2011-10-19T10:24:00.000-07:00

Tips No. 1 : Ingredients must be cool before mixing

Prepare all the required ingredients for making a cheesecake and let them cool to room temperature before mixing.

Cream cheese must be soften before mixing. For each bar of cream cheese, you can microwave it at high temperature for 15 seconds. Wait for it to cool before mixing.

Tips No. 2 : Use spring form pan to bake the cheesecake

Since turning the cheesecake upside down will break it easily, a spring form pan will allow you to remove the bottom of the pan from the sides easily when the clamp is released.

Tips No. 3 : Use a conventional oven instead of convection oven.

For perfect cheesecake baking, a conventional oven is a better choice than a convection oven. Convection oven’s forced hot air cause too much browning and normally causes the center of the cake collapses.

Tips No. 4 : Gradual cooling to avoid cheesecake cracking

When the baked cheesecake is cooked in the oven, a sudden drop in temperature will cause the cake to crack. To avoid such problem, ensure that the cheesecake is cooled down gradually. There are several ways to do this :

1. After turning the oven off, keep the cake in the oven but keep the oven door slightly open by placing a spoon between the oven and its door, so that the heat from the oven escapes slowly, thereby allowing the cake to cool down slowly.

2. After removing the cake from the oven, without removing the cake from the pan, place it on a wire cake rack to allow even cooling from all sides. Place the cake beside the oven so as to allow the residue heat from oven to slow down the cake cooling process.

3. After removing the cake from the oven, invert a bowl over the cake and let it cool down slowly.

After the cake has cooled down for 10 minutes or more, to separate the cake from the edge of the pan, run a warmed knife or narrow spatula around the edge of the cake, in an up down sawing motion. You can warm the knife with warm water and dry it with a piece of cloth. This careful handling approach will avoid the cake from cracking as you remove it from the pan.

Watch the Video for Clearer or More Ideas :

Copyright

How to Make White Chocolate Cranberries Cheesecake

2011-10-19T09:30:00.000-07:00

White Chocolate Cranberries Cheesecake Recipe

Sweet white chocolate, sour cranberries, with cheesy taste – this foolproof recipe is irresistibly delectable to perfection.

Ingredients

16oz (500g) cream cheese, softened

1/3 cups of sugar

1 tsp lemon juice

6 squares white chocolate, melted

¾ cup sour cream

2 large eggs

1 tsp vanilla essence

Topping

2 tbsp sugar

1 cup sour cream

Frosted cranberries for garnish

Method

1. Preheat oven to 230 deg C (450 deg F)

2. In a mixer, beat together the softened cream cheese, sugar and lemon juice until smooth.

3. Add the melted white chocolate, ¾ cup sour cream, eggs and vanilla essence. Beat well.

4. Pour the mixture into a lightly greased 22cm (8 ½ inch) spring form pan, and smoothen the top.

5. Bake in the 230 deg C (450 deg F) oven for 10 minutes.

6. Reduce heat to 120 deg C (250 deg F) and bake for another 35 minutes.

7. Prepare topping by combining 1 cup sour cream and 2 tbsp of sugar.

8. Remove the cheesecake from the over and spread the toppings over the Cheesecake.

9. Bake for 5 minutes.

10. Remove the cheesecake from the oven. Run a sharp knife around side of the pan and let the cheesecake cool completely before removing the sides.

11. Refrigerate the cheese cake at least 5 hours or overnight.

Making Frosted Cranberries

12. Whip lightly an egg white with a fork.

13. Roll fresh cranberries in egg white, then in granulated sugar.

14. Let dry on waxed paper, then refrigerate.

15. Before serving, remove the cheesecake from the refrigerator and garnish with frosted cranberries.

Other Recipes :

Simple Cheesecake Recipe

Low Fat Carrot Cake Recipe - The Best I have Tasted - Using Grape Seed Oil Instead of Butter or Margarine

Watermelon Sherbet Recipe - A Super Easy and Tasty Homemade Ice Cream

2011-09-19T21:58:00.000-07:00

Watermelon sherbet is actually frozen watermelon juice and is extremely refreshing and thirst quenching on a hot weather day. If your children often ask for cold dessert, cold or frozen drinks, ice-cream, snow ice, 7-eleven’s Slurpee, then consider making this watermelon sherbet at home to fulfil their desires. This homemade ice-cream is high in fruit content (You can feel the fibre as you eat it!) and healthier than any commercial ice-cream since you can control the sugar level and no harmful colourings is added into this homemade dessert. It is fruity, yummy, and probably cheaper too !

Watermelon Sherbet Recipe

Ingredients

900g (2 Ib) watermelon (1)

½ cup sugar (2)

Notes on selecting the ingredients :

(1) If you choose seedless watermelon, you can save the work of removing the watermelon seeds.

(2) For healthier choice, use molasses or second best option: brown sugar, or no sugar at all if the watermelon is sweet enough)

Methods

1) Reduce the freezing compartment of your refrigerator to the lowest temperature at least one hour before you place the ice-cream mixture (which you will prepare below) inside.

2) Remove the edible part of the watermelon from its skin.

3) Remove the seeds from watermelon.

4) Cut the watermelon into small pieces.

5) Add sugar and blend until smooth. (Avoid adding water, diluted watermelon sherbet is less tasty)

6) Pour into a wide and shallow stainless steel dish with flat bottom. The height of the watermelon mixture should not be more than 3cm (or 2 inches). Pour into a second container if it is too much.

7) Place it in the refrigerator compartment with temperature below 5 degree Celsius ( or 40 degree Fahrenheit) to cool for 5 minutes.

8) Move the watermelon mixture to the coldest part of the freezer for two to four hours.

9) To make the ice-cream smoother, take it out every half an hour through the freezing process, stir it and put it back into the freezer compartment.

Important tips to get smoother watermelon sherbet texture :

1) Avoid freezing too much sherbet at one go. Keep the sherbet height in the freezing container to about 3cm or less. Freeze the sherbet in two batches if necessary.

2) For step 9 above, instead of just stirring, pour the watermelon sherbet into a food processor, beat until smooth, and refreeze. Repeat a few times.

Variation:

Pineapple Sherbet Recipe

Replace the watermelon above with pineapple and repeat the same procedure. Click here if you like the complete write up of the pineapple sherbet recipe.