Mango Pomelo Sago (杨枝甘露）

 

Two Colour Sweet Potato Glutinous Rice Balls Soup (双色番署汤圆)

Bubur Cha Cha

Sweet Potato Glutinous Rice Balls Soup (番署汤圆)

Three Colours Glutinous Rice Balls Soup (三色汤圆)

This morning made this tang yuan for my family. My younger boy lend a helping hands and he enjoyed it. Green is pandan flavour, pink is rose syrup flavour and orange is sweet potato flavour. (: 祝大家冬至快乐，幸福满满。:)

Rock Melon Sago Dessert (哈蜜瓜西米露)

This is my own version of Rock Melon Sago Dessert.
I'm submitting my post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground.

Recipe

Ingredients
1/2 rock melon (about 850g)
1/3cup water
1tbsp honey
40g sago

Steps:
1. Wash and drain sago.
2. Cook sago with water till sago turn translucent.
3. Drain and wash sago with cold water, set aside.
4. Remove skin and seed from rock melon.
5. Cut two slices of rock melon, diced it and set aside.
6. Cut balance of rock melon into big chunks.
7. Blend it together with 1/3cup of water till puree.
8. Strain puree and stir in honey.
9. Add in diced rock melon and sago.
10.Chill in fridge and serve.

Note: You can add more honey if you prefer sweeter, add more water if you prefer a more dilute puree. Instead of honey, you can boil some sugar syrup and
add into rock melon puree.

Double Boil Pear with Osmanthus and White Fungus

Recipe

Ingredients
2 pear
5g white fungus (soak and tear into small pieces)
1 1/3tbsp osmanthus syrup
4-5pcs rock sugar (small pieces)
2 1/2rice bowl water

Steps:
1. Put all the the ingredients into a double boiler, cover and place in a preheated steamer.
2. Double boil over low heat for 1 1/2hour.
3. Serve hot or cold.