Chendol Custard

This issue of Mind your Body, Eat to live by Sylvia Tan caught my eyes.
I decided to put it up in my blog to share with the rest of you.
Hope to try it one day.


SKINNY CHENDOL CUSTARD
(For four)

2 medium whole eggs or just egg whites
200ml trim coconut milk
2 tsp sugar
Green chendol strips (available at supermarkets)
Packaged or canned red beans (available at Japanese supermarkets)
1 banana, sliced
Gula melaka syrup, made by melting a cup of palm sugar shavings, cut from a block, into a cup of water.
A new trim coconut milk product has half the fat but all the flavour. Sylvia Tan found it creamy enough to make a chendol custard.

Method
Break eggs into a large mixing bowl, add sugar and stir till sugar has melted and mixture thickens.

Do not beat as you do not want to incorporate too much air into the custard mixture or it will not turn silky. Add coconut milk and stir again.

Pour custard mixture into four ramekins and steam in a wok half filled with water over a low fire for 15 minutes or until the mixture sets.

Cool. Chill ramekins, covered with cling film, in the fridge.

When ready to serve, drizzle a spoonful of gula melaka syrup over the custard, top with a dollop of red beans, a spoonful of chendol strips and a few slices of banana. Serve immediately.

Black Sesame Dessert

Ahhhhhhhh.....grey hairs....

As I was combing my hair I was devastated to see strands of grey hair popping out around the fringe. They say it is a representation of wisdom. To me, I think it is just consolation statements. Sob, sob....

Whether your wisdom grow or not, I would prefer my black than grey hair.

My mum have said black sesame seeds will help to maintain and regain the blackness of the hair. Is it true? Nevertheless, I am going to try it and have a bowl of black sesame paste today.

For those who are interested, I have the recipe which you can try it at home. It is nice with thick and flavorful texture.



Ingredients:

1 cup rice (long grain or short grain)
1 cup black sesame seeds
1/2 cup water
7 - 8 cups water, depending on how thick or thin you want the soup
1/2 cup granulated sugar / Chinese Rock sugar

Preparation:

1. Soak the rice in cold water for 1 hour. Drain.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Grind the sesame seeds in a blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
4. Bring the soaked rice and water to a boil. Turn the heat down to medium and add the sesame paste mixture, stirring.
5. Stir in the sugar. The soup is ready when the sugar is dissolved and the mixture is starting to thicken (5 - 8 minutes). Serve hot.

Healthly Dessert

Oh gosh, I just found a dessert that is so irrestible appealing, cooling, nice and healthy. Just by looking, I am already drooling..

What is it? It is Mango Strawberries Snowies

Ingredients
2 mangoes, peeled and chopped
1 pint strawberries, hulled and sliced
1 lime juiced, plus wedges for garnish
8 cups ice
Mint leaves, for garnish


Directions
Put the mangoes and strawberries into a blender or food processor. Squeeze in the lime juice and puree.

Crush ice in a food processor or blender until it is very fine, like snow. Pile the crushed ice into dessert dishes; pour the fruit puree over until you can't see any more white. Garnish with lime wedges and mint; serve immediately.

Healthy Yam Dessert

For people who like Dessert, here is a healthilier version of YamPaste (Orh Nee)

Ingredients

500g peeled yam
A pinch of salt
2 tbs sugar
100g light olive oil

Syrup
1 cup sugar
1 cup water
1 tsp vanilla essence
1 tbs rum
1 cup peeled gingko nuts


Method
1) Cut peeled yam into large pieces and place in a pot with enough water to cover. 2) Add a pinch of salt and 2 tbs of sugars to the pot.
3) Cook till the yam is tender.
4) Drain and keep the boiling water for later use.
5) Mash the yam with a fork, adding olive oil to round out the taste and some of the boiling water to the obtain the consistency you like.
6) Make the syrup into another pot. Add the sugar and 1 cup of water into it and bring to boil.
7) When the sugar dissolves, add the gingko nuts, vanilla essence and rum.
8) Cook for a while longer to thicken the syrup.
9) Serve the mash yam and glaze with the thicken syrup together with the gingko nuts.

Important Notes:

1) Be careful with the milky white liquid appeared on the cut surfaces when peeling and slicing the yam. When in contact with skin, it may cause minor irritation.
Just wash your hands with warm water if that ever happens.

2)The stem of each ginkgo nut must be removed or it will make the whole dish taste bitter.