[Dessert] Sweet Potato Soup

I am sure you can easily find this common sweet soup available at most dessert stalls in Singapore. But are you willing to pay for the price ranging from  S$1.20 - S$2.50 just for a bowl of Sweet Potato Soup - 番薯汤 similar to this?

In fact you can cook this quick and easy sweet soup anytime of the day at your own comfort zone with just minimum ingredients required. But before you starts you have to take note of some tips to make it taste just as good as what you had from those dessert stalls.

The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert. And to enhance the taste of the soup, you can also add in a few slices of ginger and some dried longan for that extra spicy taste and fragrant.

Ingredients: (serves 4)
2 Orange Sweet Potatoes(番薯), peeled and cut into bite-sized pieces
1 Japanese Potatoes, peeled and cut into bite-sized pieces
Cane Sugar To Taste
2 - 3 Slices of Ginger, optional
1.8 Litres of Water
5 Pieces Pandan Leaves, tie to knot

Method:-

1. Bring 1.8 litres of water to boil together with pandan leaves and ginger slices for about 3 minutes.

2. Add in all the potatoes and simmer over low heat for about 20 minutes or until soft.

3. Lastly add cane sugar and stir till dissolved.

4. Remove from heat, ladle into serving bowl and serve warm.


I simply adore this sweet potato dessert which brings back a lot of my wonderful childhood memories where my mum and I used to patron a dessert stall outside the cinema area where we used to visit after our show for late night supper.

[Dessert] Cheng Teng - 八宝清汤

Cheng Teng(清汤) is a common sweet dessert that can be made at home or purchased at any local dessert stalls. And depending on individual’s preference you can either have this dessert hot or cold. The ingredients of this dessert various from different stalls but the common ones are dried longan, barley, gingko nuts, lotus seeds and Pang Da Hai(胖大海) which is believed to be able to get rid of humidity and “heat” of the body.

Actually there is no specify ingredients to cook Cheng Teng, you can add or minus ingredients that you like/dislike depending on your preference. Here I have missed out some Agar Agar strips and Pearl Sago which I do not have in my pantry.

Ingredients: (serves 4)

50g Pearl Barley (薏米)
50g White Fungus (白木耳)
20g Lotus Seeds (莲子)
50g Dried Longan (桂圆肉)
80g Vacuum Packet Gingko Nuts (白果)
6 Red Dates (红枣)
4 - 5 Seeds of Pang Da Hai(胖大海)
2 Pieces Dried Persimmon (柿饼), cut into thin slices
Cane Sugar To Taste
2 Knots of Pandan Leaves(香兰叶)
1.8 Litres of Water

Method:-

1. Soak white fungus and dried lotus seeds separately in warm water for about 10 minutes till soften, trim into small clusters and discard the stem portion. Set aside.

2. Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.

3. Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot.

4. When the water comes to boil, add in pearl barley and white fungus and continue to simmer over medium low heat for about 15 minutes.

5. While waiting for the barley mixture, soak pang da hai in warm water until the seeds split open, remove the outer shells and discard the water. Set aside.

6. Next add in lotus seeds, dried longan, red dates and gingko nuts together with pandan leaves and cooked for another 20 minutes or till ingredients soften.

7. Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

8. Serve either warm or cold.


Have you tried cooking Cheng Teng at home before? If you do perhaps you can share with us what's your method and the must have ingredients to make this sweet dessert.

[Dessert]Orr Nee With Gingko Nut And Pumpkin

Orr Nee(芋泥) is one of the traditional Teochew(朝洲) dessert which often eaten at a Chinese Wedding banquet that symbolises unity and happiness for the newly weds. Traditionally this dessert is made using Lard oil to stir-fry the paste till it appears smooth and glossy. I still remember vividly how my dad and granny used to cook this dessert only during occasions such as Lunar Chinese New Year or praying ancestors'  anniversaries.

Since from a child till now I always have special feeling and crave over this traditional dessert with it's smooth texture, sweet taste and shallot oil fragrant. But no matter how close I replicate this dessert towards my dad standard, I can never find back that special taste that my late father used to make.

If you remember in one of my previous post I mentioned that a few months long ago, I came across a food blog known as "Maameemoomoo(a 1/2 food blog) where the author self concoct a very unique cheesecake  known as "Orh Nee Cheesecake(recipe)" that makes me felt in love at first sight. So if you love this traditional Orr Nee dessert I bet you would love her Orh Nee Cheesecake too, furthermore it is not difficult to get your hands on those ingredients too.

But now, let's take a look on how to prepare this traditional Orr Nee dessert.

Ingredients: (serves 4)
400g Yam, skinned and cut into 1" cubes
50g Caster Sugar
2 Tablespoons Shallot Oil(recipe)

Toppings:
100g Mashed Pumpkin (refer to note below)
12 Gingko Nuts
60ml Coconut Milk

Method:-

1. In a prepared steamer, steam the yam for about 20 minutes or till soften before mashing it through a metal sieve.

2. As for the pumpkin, add about 1.5 Tablespoons of water to 120g of pumpkin cubes and steamed it over medium heat till soften. Mashed and set aside.

3. Next in a large frying pan/wok heat up shallot oil before adding in mashed yam and sugar, mix well and cook  over low heat till paste is not sticky.

4. Scoop the cooked yam paste into serving bowls, top with gingko nuts and steamed it over medium heat for about 15 minutes.

5. Remove the cover of the steamer, drizzle 1 teaspoon of coconut milk into each serving bowls, continue to steam for another 3 minutes.

6. To serve, top each bowl with mashed pumpkin and drizzle of shallot oil(optional).

Note:-

~ For this recipe, I use prepacked gingko nuts which I rinse, remove the bitter pith in the seeds then marinated it with 1 teaspoon of sugar before used.

~ If you don't wish to steam the coconut together with the yam paste, you can microwave it on HIGH, 40 - 50 seconds till lukewarm and serve it as a condiment with the yam paste.

Although from the ingredients shown above this dessert might look too sinful or unhealthy due to  its fats content but I guess having a small portion of it once in a while is still quite acceptable. And I think eventually some of these traditional food or dessert will vanished in near future as most of the younger generation nowadays don't really fancy all these traditional food compared to their trend on bubble tea, donuts, fast food and etc. 

[Healthy Version] Bubur Terigu - 大麦

Bubur Terigu/Bubor Terrigu also known as White Wheat Sweet Porridge is a common dessert that can be found in most dessert stalls in Singapore. Depending on individual stalls and personal preference you can use either palm sugar(gula malaka)/brown sugar/cane sugar to cook this wheat porridge together with some coconut milk/cream.

This is one of my mum's favourite hawker desserts which she always order when we are having our usual dessert break. Normally this is quite a heavy dessert due to the amount of coconut cream/milk used which some of us might not prefer even thought white wheat is good for our health. Here I have prepared a lighter version without stirring in the coconut milk/cream like most of the traditional method and it still taste as good as the usual one.

Ingredients: (serves 4)
100g White Wheat (Terigu), soaked at least 2 hour
1.2 Litres of Water
1 Bundle of Pandan Leaves, washed and tie into knot
Pinch of Salt
Cane Sugar to Taste

Toppings:
* Palm Sugar Syrup
Coconut Cream/Milk

Tips:-

To make the palm sugar syrup:-
1. Bring 2 cubes(about 200g) of Palm Sugar(Gula Melaka) together with a knot of pandan leaves and 80ml of water to boil.

2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened.

3. Remove pan from heat and sieve the syrup into a sterilised glass jar and cool completely before storing in the fridge.

Method:-

1. Bring 1.2 litres of water to boil in a saucepan(used my small Endo, thermal magic cooker), then add in the drain white wheat and let it simmer for about 7 - 10 minutes.

2. Remove the pot from stove and place it into the magic cooker, cover and let the wheat continue to cook through using the heat from the pot.

3. After 30 minutes, remove the pot and simmer it on low heat again for another 5 minutes together with pandan leaves.

4. When done, place the pot back into the magic cooker, cover and let it cook for another 15 - 20 minutes till the wheat became soften.

5. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.

6. Turn off the heat, stir in pinch of salt and ladle into serving bowl and serving with coconut cream/milk and gula maleka syrup according to personal preference.

*7. If you are normal pot, simmer the white wheat with 1.3 litres of water over low heat for at least 40 - 50 minutes(add pandan leave 30 minutes later) till wheat soften. Stir in sugar to taste and serve with coconut cream/milk.


The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.

[Dessert] Bo Bo Cha Cha(摩摩查查)

Bobo (Bubur in Malay) Cha Cha is a popular Nyonya dessert make of coconut milk together with sweet potatoes, yam(taro) and colourful tapioca cubes.You can eat this dessert either warm or cold with shaved ice and they taste wonderful with a mixture of texture from the sweet potatoes and chewy tapioca cubes with luxury coconut milk base.

There are a few methods on cooking this Bobo Cha Cha dessert where you can put all the mixture together and simmer till cooked or steamed the sweet potato mixture separately while preparing the coconut soup base.

Ingredients: (serves 4)
1 Packet of Bobo Cha Cha Premix from Top Gourmet
1 Packet of Colourful Tapioca Flour Cubes
200ml Coconut Milk
Pinch of Salt
Cane Sugar to Taste
A Bundle of Pandan Leave, tied into knot
1 Litre of Water

Method:-

1. Prepare a pot of water and bring it to boil, add in the colourful tapioca flour cube, simmer over medium heat(stir on and off to prevent them from sticking to each other) till they float to the surface.

2. When they became translucent and cooked, drain well and transfer them into a bowl of cold water. Set aside.

3. Bring 1 litre of water to boil over medium heat, add in pandan leaves and simmer for about 5 - 7 minutes.

*4. At the meantime, rinse the sweet potato and taro cubes in two rounds before adding it into the prepared pandan water.

5. Simmer the sweet potato mixture till soften then add in cane sugar to taste.

6. Lastly, stir in coconut milk, salt and cooked tapioca flour cubes, keep stirring to prevent mixture from curdling. Remove from heat after it boils.

OR Alternative Way:
(Steaming Method)

*4. Rinse the sweet potato and taro cubes then steamed it over medium heat for about 8 - 10 minutes until cooked.

*5. Sweeten the pandan leave water with cane sugar then stir in coconut milk and salt, keep stirring to prevent mixture from curdling. Remove from heat after it boils.

*6. Place cooked sweet potato and taro in a bowl together with some cooked tapioca flour cubes.

*7. Ladle some hot/cold coconut milk mixture over it and serve.

[30 Minutes]Tau Suan With You Tiao(豆爽油条)

Whenever you walk into a local hawker center or foodcourt in Singapore, you can easier spot a stall or two selling variety of desserts such as Red Bean Soup, Green Bean Soup, Black Sticky Rice, Ginkgo Barley with Beancurd Sheet, Ice Kachang and etc. Tau suan(豆爽) is also one of the popular item on the list which is a sweet Chinese dessert made of split mung beans which are steamed till soften before being stirred into a pandan infused water then thickened with either potato or water chestnut flour.

Last two weeks so coincidentally I have received about 4 request on this Tau Suan recipe which I thought perhaps I could prepare with some step-by-step photos to share this all time favourite hawker dessert with more readers who is interested in preparing this at home.

This dessert is served warm with crispy sliced fried fritter (you tiao - 油条) and the texture is kind of like porridge consistency where the bean appears in clear thick liquid. Whereas mine was a bit overcooked because I left it in the thermal pot while running some errands before having it a few hours later.

[STEAMING METHOD]
Ingredients: (serves 2 - 4)
100g Spilt Green Bean (hulled mung bean, 去壳绿豆)
2 Knots of Pandan Leaves
1 Litre of Water
Cane Sugar To Taste
1 Pair of Fried Fritter (You Tiao, 油条)

For Thickening:
1/2 - 3/4 Tablespoon Potato/Water Chestnut Flour
100ml Drinking Water

Method:-

1. Soak mung beans for at least 30 minutes in lukewarm water till the bean slightly expand.

2. Drain well, steam mung beans with a knot or small pieces of pandan leaves for about 20 - 30 minutes on medium heat till soft.

3. While waiting for the mung beans to be cooked, in another pot bring about 1 litres of water to boil, add in a knot of pandan leaves together with cane sugar to taste.

3. When the bean is cooked and soften, add it into the prepared syrup water and slowly stir in the flour mixture (mix potato/water chestnut flour with water and give it a stir before adding to the soup) to thicken the water.

4. Turn off the heat and ladle into serving bowls and top with fried fritter/you tiao.

Other than the common way of steaming the mung beans I have learnt another new way from a video on YouTube by Mr KF Seetoh from Makansutra Cooking. He actually fried the mung bean(soaked and drained) with some caster sugar till caramelised before adding it into the pre-cooked pandan water. Then he sweeten the mixture with sugar and thickened it with water chestnut flour mixture before serving.  According to his method the whole process of cooking takes less than 30 minutes so if you are interested you can take a look at the video HERE with cooking instructions and recipe too.

[STIR-FRIED METHOD]
Ingredients: (serves 2 - 4)
100g Spilt Green Bean (hulled mung bean, 去壳绿豆)
2 Knots of Pandan Leaves
1 Litre of Water
1 Tablespoon Caster Sugar
Cane Sugar To Taste
1 Pair of Fried Fritter (You Tiao, 油条)

For Thickening:
1/2 - 3/4 Tablespoon Potato/Water Chestnut Flour
100ml Drinking Water

Method:-

1. Soak mung beans for 10 minutes in lukewarm water till the bean slightly expand. Drain well and set aside.

2. While soaking the mung bean, in another pot bring about 1 litres of water to boil, add in pandan leaves together and simmer for about 5 - 7 minutes till the water change colour. (refer to the photo above)

3. In a non-stick pan or pot, add in drained mung bean together with about 1 tablespoon of caster sugar and fry over medium low heat till the beans are fragrance and caramelised. (according to Mr Seetoh this process will held to firm up the beans while cooking) Turn off the heat and set aside.

4. Remove the pandan leaves from the water, add in the cooked beans and simmer on medium low for about 5 minutes then season it with cane sugar/caster sugar to taste.

5. Lastly lower the heat and quickly stir in the potato/water chestnut flour mixture to thickened it.

6. Turn off the heat and ladle tau suan into serving bowls, top with fried fritter/you tiao and serve.


Overall I preferred the second method where you stir-fried the mung beans with caster sugar to caramelise it for that extra fragrance and colour. And it also speed up the cooking process without the need to pre-soak and steam the beans for at least an hour or so. And in this way, you can easily cook your favourite Tau Suan at anytime of the day in just less than 30 minutes time. If you can't find fried fritter/you tiao in the middle of the night you can always replace it with some ready to eat frozen prata sheet which can be reheat in a couple of minutes. So which method do you prefer, Steaming or Stir-fry?

Once again, thanks for all your "BUZZ(s)" and support friends. Tau Suan With You Tiao(豆爽油条) post has make it to FoodBuzz Today's Top 9, 20th April 2011.(Here)

Featured On: FoodBuzz Today's Top 9, 20th April 2011.(Here)

Steamed Milk With Egg Whites and Purple Sweet Potato

I have being using Purple Sweet Potato to try out a few recipes in this blog such as "Purple Sweet Potato Mantou - 紫番薯馒头", "Purple Sweet Potato Chiffon Cake" and "Assorted Sweet Potato Huat Kueh". These Purple Sweet Potato is richly nutritious as they are fat-free and low in calories, high in fiber and great for people who are carbohydrate sensitive and most importantly it is loaded with antioxidants.

In this post I am using some steamed purple sweet potato as the filling for the Steamed Milk With Egg Whites dessert. Normally you can find this Steamed Milk With Egg White custard at most of the Hong Kong Style Dessert Stalls which served without any fillings in it. But for my version I choose to add in some purple sweet potato to which has a very lovey purple colour that contrast well with the white milk custard.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Steamed Purple Sweet Potato, cut into small cubes
4 - 6 Ready To Eat Ginkgo Nuts

Method:

1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.

TIPS:

1. You can either steamed the sweet potato over medium heat on stove for 8 - 10 minutes; OR

2. Place sweet potato cubes in a microwave safe bowl together with 1 tablespoon of water and cook on HIGH for 3 - 4 minutes. Give it a quick stir every 1 minute to make sure that the sweet potato cubes are evenly cooked.

Steamed Milk With Egg Whites and Purple Sweet Potato

If you cannot get hold of purple sweet potato over at your side, you can always mix and match to replace the fillings with whatever you preferred. Here I have another sample using mashed pumpkin for the fillings or you can even add in cream corn like one of my friend, Joyce did.

STEAMED MILK WITH EGG WHITES AND MASHED PUMPKIN

Ingredients: (serve 1)
100ml Fresh Milk
1 Large Egg White, (60g egg)
1 Tablespoons Sugar
1 Tablespoon of Mashed Pumpkin Paste

Garnish:
Some Wolfberries
Extra 1 1/2 Teaspoon of Mashed Pumpkin Paste

Method:

1. Add milk in a microwave safe bowl, heat on HIGH powder for 40 - 60 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed pumpkin into the rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a some mashed pumpkin paste, wolfberries and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


If you don't like to have any extra fillings, you can always make it PLAIN using just egg whites and fresh milk. And I am sure you will love that smooth and silky texture of the healthy quick and easy dessert. Do share with me your view if you do try out this recipe and what are some other fillings that you could add in.

Surprised to know about this Steamed Milk With Egg Whites and Purple Sweet Potato(Chinese version) being mentioned on 20th April 2011, MyPaper through one of the blog readers.

P/s: Another "Steamed Milk With Egg Whites and Mashed Pumpkin" recipe included plus mentioned of this recipe on 20th April 2011, MyPaper too.

Steamed Egg Cake (Ji Dan Gao) and Red Bean Soup

Steamed Egg Cake or also known as Ji Dan Gao (雞蛋糕) is one of the tradition steamed cake, which is commonly used for praying purpose during festive occasion such as Chinese Lunar New Year. I still remember vividly when I was a child, I used to help my mum using those old fashion handheld egg eater to beat 8 or 10 eggs together with sugar. Although the process was tiring but I always look forwards to enjoy my favourite teacake after the praying. And to me that was the most delicious homemade cake compared to those fancy varieties that we have nowadays.

So when I read the steamed egg cake post on Ju's blog, my heart was filled with joy and I immediately shares the post with my mum where it brings back a lot of our Kampong days memories. During the chat she still mentioned we used to beat the cake batter manually using hand beater for at least 20 minutes and while beating she would get ready the steamer over the charcoal stove.

Although there are many ways of making this traditional cake such as using leavening agent like baking powder or fizzy drinks like cream soda or 7-Up. But no matter which is your preference I am sure it will still brings out the old time flavour. (Here I am a bit upset that my cake did not "Smile" (open up) at the end of steaming process)


(adapted from Ju, TheLittleTeochew HERE)
Ingredients: (make 7" round cake)
4 Large Egg
210g Caster Sugar
230g Cake Flour, sifted 2 - 3 times
1 Teaspoon Vanilla Essence
120ml Cream Soda

Tip:-
~ For my mum's version she added 1 tablespoon of freshly pound pandan juice instead of vanilla essence to enhance the fragrance of this steamed egg cake.

Method:-

1. Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 - 4 batches to ensure it is well incorporated.

2. Add vanilla essence and continue beating until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)

3. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.

4. Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper.

5. Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.

6. Once done, remove the cake from tin, place it on a rack and allow to cool before cutting.

Red Bean Soup (红豆汤) is one of the popular dessert served during Chinese New Year, wedding and etc and you can easily grab a bowl or two at any local dessert stall range from S$0.70 to $2.20 each depending on the stalls and location. We love both the red and green bean soup so I usually would rotate these two dessert in our menu at least once or twice a month.

Ingredients: (serves 2 - 4)

200g Red Bean
1.8 Litres of Water
1/2 Pieces of Candied Tangerine
A few Pieces of Pandan Leave, tied into knots
Cane Sugar to Taste

Method:-

1. Rinse the red beans with in a large bowl, remove any dirt or spoilt beans. Drain and set aside.

2. Bring 1.8 Litre of water to boil in a medium saucepan (I used my small Endo, thermal magic cooker), add in red beans and when the water comes to boil again, lower the heat and simmer for about 10 minutes.

3. Remove the pot from stove and place it into the magic cooker, cover and let the bean continue to cook through using the heat from the pot.

4. After 30 minutes, remove the pot and simmer it on low heat for another 10 minutes together with the candied tangerine and pandan leaves.

5. When done, place the pot back into the magic cooker, cover and let it cook for another 20 minutes till the beans became soften.

6. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.

*7. If using normal pot, just simmer the red bean together with pandan leaves and candied tangerine for about 30 - 40 minutes till the bean soften before adding sugar to taste.


The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.

Here we have a very simple old school types of afternoon tea snack such as homecook Red Bean Soup served with slices of freshly Steamed Egg Cake. Love the nutty flavour from the red bean soup that pairs well with hint of tangerine fragrance from candied tangerine. There is another way which I love to eat my steamed egg cake is to dip it slowly in either Coffee or Milo. So what's your favourite way of eating these lovely steamed egg cake?

Tropical Ice-Block With Yoghurt

During hot summer afternoon, I am sure one or two of these ice-pops/ice-blocks would be great to ease the summer heat and at the same time cool down  your warm and perspired body system. These icy treat can be made by freezing coloured or flavoured liquid such as fruit juice around a stick. Once the liquid freezes solid, the stick can be used as a handle to hold the ice-pop too.

Apart from my "[Durian or Avocado] Sago Gula Melaka" (read more HERE) which fulfil this month Aspiring Bakers theme on "Fruit", I would also like to submit this "Tropical Ice-Block with Yoghurt" as the next following post. This fruity ice-block use 3 different types of tropical fruits such as Mango, Orange and Passionfruits which gives the dessert a nice bright orangy colour which resemble bright sunny day.

Since it is Mango season now, you can easily grab a couples of sweet and decent mango at any supermarkets with valuable price as low as 3 for S$2.00.

Ingredients: (makes 4 - 6, 1/4 cup capacity ice-block)
100ml Plain/Mango Yoghurt
1 Medium Mango, sliced and cubes
100ml(1/2 cup)Fresh Orange Juice
2 - 3 Medium Passionfruit, halved

Notes:-

~ You can get this 4 - 6 holes, 1/4 cup capacity ice-block mould from Daiso(Singapore readers).

~ Cut passionfruit in half, using a teaspoon, scoop passionfruit pulp from halves.

Method:-

1. Spoon 1 tablespoon yoghurt into each ice-block mould.

2. Freeze for 1 hour or until just firm.

3. Blend Mango and orange juice until smooth, stir in passionfruit pulp.

4. Carefully spoon/pour mango mixture pour yoghurt in moulds.

5. Place lids on moulds, freeze for 4 hours or until frozen.

6. To serve, stand the ice-blocks at room temperature for 1 - 2 minutes before removing it from mould.


  For a switch of different flavour, you can also make use of Pineapple, Mango and Passionfruits for this recipes to achieve a more refreshing taste. If fresh Mango is not available at your area, you can always replace it with pre-packed mango juice.

I am submitting this to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess @ Bakericious.