mango sago with rice dumplings

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Told mommy to get me two mangoes on offer from Sainsburys. GBP1 each for those massive one, finally it got ripen after a week. And what I fancy the most at that time was Mango sago.

Mango sago with rice dumplings

half rice bowl dried tapioca
coconut milk + 2 tablespoon sugar
two mangoes
200 glutinous flour + 2 tablespoon caster sugar
water

cooked the tapioca with sugar, some coconut milk in water until clear; when cooked run it under tap water for a little while, aside.
mangoes, one to diced and the other one to blend it with sugar and water until the right consistent/sweetness you prefer.
mix the glutinous flour, sugar with sufficient water, mix it until it form moist dough. then divide and roll into small tiny balls. cook it in boiling water until the ball floats. drained and place it into the cold water, aside.

assemble
cooked tapicoa at the bottom, spoon the mango puree on top, scatte some rice balls over, then spoon mangoes in the centre or however you wish, serve.

NB sugar really depends on your taste buds, so adjust it where neccesary.

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coconut sago with grass jelly and lychee

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this dessert was actually inspired by the two friends that i have made last year whom are now back in Aussie as well as restaurants in China town. You see, a portion of dessert out there cost about 5GBP sth, with the same cost, I can probably make 4-5 portions. =P

this dessert is quite classic, at least the coconut sago base are. And in Asia area, esp HK, they tend to mix a lot of additional ingredients with this coconut sago base… so here it, at the week long heatwave moment i’ve made this extremely easy sago with grass jelly and lychee.

coconut sago with grass jelly and lychee
approx 4-5 portions, depends on bowl size

1 can grass jelly, dice
1 can coconut milk
200ml water
100-150g sugar, depends on your sweet level
1 can lychee
half rice bowl dried tapioca, cooked until clear; when cooked run it under tap water for a little while, aside

boil the water with the sugar til sugar melted
pour in the can of coconut milk and heat up. make sure you don’t over boil it else they will split.
add in the cooked tapioca, mix well.
bowl it up and place aside to cool. you can then place this into the fridge.

place the diced grass jelly, lychee into the fridge to cold.

when ready to serve. grass jelly on the bottom of bowl, coconut sago, then throw in a few lychee over. serve.

**another method is, cook the tapioca as it is with a bit of sugar.
assemble it with bowl of crushed ice at the bottom, spoon cooked topioca over, then some grass jelly and lychee over. you can pour some sweeten coconut milk over if you like before serving.

mango pudding

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芒果2隻
**一隻切丁﹐一隻打成泥
牛奶140cc
淡奶100cc
吉利丁1.5湯匙 (approx 11-12g)
蛋黃2只
水360cc
糖4oz

做法
吉利丁跟砂糖拌勻 水煮至沸騰﹐加入吉利丁砂糖﹐攪拌至熔化﹐備用 蛋黃跟奶攪拌勻﹐加入芒果泥﹐攪拌勻 最後將吉利丁水加入蛋黃糊裡面﹐攪拌勻便可以倒入模子裡﹐放進去冰哦~~~切丁的芒果,可以放進模子裡或是作布丁上面的裝飾 =)


我做的時候吉利丁增加至2湯匙﹐不過放了一天後發覺布甸會比較提﹐所以還是建議保持原吉利丁份量, 當然吉利丁份量可以跟個人喜好而增減啦
覺得這個布甸最好2-3天內吃掉﹐這樣口味比較佳哦~~~

pineapple crumble with ice cream

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*Photo taken with Iphone 4.

Pineapple crumble
1 Pineapple
Generous amount of sugar
150g plain flour
Pinch of salt
85g unrefined brown sugar
100g unsalted butter, cubed at room temperature
Knob of butter for greasing

First, skinned the pineapple and chop into cubes. Soak them in salted water, this is to avoid the pineapple turning brown. soaked them for ten odd minutes, aside.

Put the flour, salt, sugar and butter in a mixing bowl. Start rubbing the butter with the flour together, continue this until you get a sand like texture. This shows when the crumble are ready.

Next, drained all the salted water in a colander, remove any excess water by shaking it. Pour into the baking dish. sprinkle generous amount of sugar, like 1-2 table spoons on top of the pineapples, toss it all over so they are coated with the sugar. Next, cover the pineapple with the crumbles.

Bake at 220C for 20-30 minutes or until the syrup in the crumble start bubbling. When ready, serve with vanilla icecream or like me, with refreshing mint icecream with chocolate chip.

crepe with icecream, fruits and nutella sauce

icecream crepe

crepe with icecream, fruits and nutella

Plain crepe;
Adapted from Gordon Ramsay’s Word Kitchen.

125g plain flour
1 tsp fine sea salt
1 tbsp caster sugar
2 medium eggs
1 tbsp melted butter
300ml whole milk
1 tbsp vanilla extract

flour, salt + sugar in mixing bowl
add in the beaten egg, butter, extract
and mix in the milk gradually
whisk till smooth batter. leave aside for 30 mins.

pancake pan, a little butter… (probably hold the cold butter and wipe the pan surface once) pour in a ladleful of batter, and cook for about 1 min each side until golden brown.

Assemble;
crepe on plate, scatter chopped strawberries and banana.
warm up some nutella in microwave, this is a cheat chocolate sauce, *i cannot bare to make chocolate sauce from scratch just for two crepes for my v day dessert*
scoop a ball of icecream as round as possible using a warmed wet ice cream scoop, place on the centre, dizzle warmed nutella on top of the fruits. viola. ^^