Red Bean & Dumpling In Pumpkin Cream

Saw this interesting Korea Dessert from one of the food blogger known as 小小米桶的寫食廚房.(click here for the link to the original recipe in Chinese together with details photo illustration) She had a lot of wonderful pictures and interesting food recipes which is mainly written in Chinese found in her blog at the above mention link.


I found this recipe very interesting mainly because I love pumpkin puree and red bean as the main ingredients for this Dessert. Although the procedure might be a bit tedious due to the cooking of red bean, making of the dumpling and mashing of the pumpkin puree. But with all these efforts you will be able to have a bowl of hearty dessert to share with your love one. Below is the recipe in English version and I also drizzle some extra almond cream to the final products to enhance the flavour.

Ingredients:
1/2 Cup of Cook Red Bean, cooked through but not marshy
250g Australia Pumpkin, cut into cubes
1 Cup of Water
50ml of Almond Cream, optional

Methods:
1. Put the pumpkin cubes into a small saucepan together with 1 cup or more of water to cover the pumpkin then simmer it in low heat until the cubes are tender and soft.
2. Mash the soft pumpkin cubes through a sieves then return the pumpkin puree back into the same saucepan with the remaining water and stir till well combine.
3. Next add in the cooked red bean and mini dumpling and simmer for a while, if the base is too
thick, you can add in some extra water to dilute it.
4. Before serving, you can drizzle 1 - 2 tablespoons of almond cream on top to enhance the flavour.
5. As you have notice, I didn't add any sugar to sweeten this dessert because I find that the Pumpkin puree is already sweet enough to my liking. But then if you want it to taste better you can add extra sugar to sweeten it.

Mini Red Bean Dumpling
Ingredients:
25g Glutinous Rice Flour
Suitable amount of Sweeten Warm Red Bean Soup

Methods:
1. In a mixing bowl, mixed the glutinous rice flour with suitable about of warm red bean soup to make into a dough.
2. Knead it until smooth then roll into small dumpling in marble size or bigger depend on your preference.
3. Bring a pot of water to boil, drop in the pre-rolled dumplings and cooked until it float to the surface and continue to let it boil for another 2 minutes then drain and soaked it in cold water for a few minutes to enhance the texture.(make it more Q)
4. Dish and set aside for later use. (you can prepare this while cooking the pumpkin)

Notes:
a) You can cooked your own red bean or you can buy those ready cooked red bean soup or pre-packed cooked red bean.
b) I used Australia Pumpkin because I like it's orangy colour.
c) If you don't wish to prepare your own dumpling, you can use those pre-packed type from supermarket.

Winnie The Pooh English Breakfast

How will you react if you are serve with this Set of Assorted Pooh Design Breakfast during Sunday Morning. I am sure no matter if you are an adult or kid, you will definitely be delighted to see this and it will bring smile on your face for the rest of the day. But out of this set, I am still not perfect in the Pooh Sunny Egg because I don't really know how to handle the mould well to make the egg in good shape....... :(


I made these for Reyon this morning and the 1st reaction he had when he sees this is "Wow!!!! So many Bear Bear!!!!" I used the Pooh Bread Cutter for the Toast, the Pooh Egg Ring Mould for the Sunny Egg, Pooh Cookie Cutter for the Ham and Pooh Vegetable Cutter for the Apple Slices...... too bad i can't mould the Tomato in either Pooh Slices or Shape... :)

P/s: You can find the related post on the Pooh Utensils(click on link)

Sweet Secret

Made some of the Custard Cream Puff upon request for afternoon gathering. So rather then the usual cream puff that is filled with egg custard, I decide to decorate it with some extra topping to make it more presentable and add on some extra crunch.

I dipped the filled puffs with some dark chocolate coating then decorate with some ground oreo, toasted peanuts bits and chocolate rice. Does these look wonderful compare to the usual cream puff. It's pretty easy, just coat the top with some dark or white chocolate then sprinkle whatever toppings that you prefer.


Em.......after tasting the western tea snacks. Let's get back to this famous Thai-style dessert which is a must HAVE when you visit any part of Thailand. Usually this Sticky Rice dessert is either sever with Mango slices or Durian. And our family prefer Durian compare to Mango. This dessert is done by my Mum, with the recipe provided by me :p and using the Authentic glutinous rice that is air-flown from Bangkok during brother's trip over there.

Ingredients: (serves 2 - 3)
100g Glutinous Rice
80ml Water
4 Tablespoons Of Sugar
200ml Coconut Milk/Cream (non-chilled packet)
1/4 Teaspoon of Salt
1 Tablespoon Cornflour Solution
A Few Seeds Of Durian or 2 Mangoes

Methods:
1. Soak the glutinous rice in some water that is enough to cover it for about 3 hours.
2. Wash till water is not cloudy and drain away the water.
3. Steam the rice on bamboo steamer for about 30 minutes or more until it is cook through, set aside.
4. In a small saucepan, add in water, coconut milk, salt and sugar.
5. Stir over low heat till sugar dissolves then thicken with cornflour solution. Remove it from heat.
6. Reserve about 1/4 cup of coconut syrup to drizzle on the rice before serving.
7. Pour the rest of the syrup onto the hot glutinous rice, cover and let it soak for about 5 - 8 minutes, remove the cover then stir and mix well.
8. To serve, put a portion of the coconut sticky rice on a plate, followed by a layer of Durian meat or mango slices, drizzle some of the coconut syrup over the top.