Chocolate Panna Cotta 意式巧克力奶冻

I was clearing my 'pantry' and found a pack of leftover (couverture) chocolate chips. I decided to clear it by making dessert. You don't have to use couverture chocolate chips. Just get some good dark chocolate. I wouldn't recommend you using milk chocolate. It won't taste good.

I made a bad decision to make it in mold that need to unmold for serving. As weather was so hot, it started melthing fast the minute it's out of the mold. I should have use cups instead so the cold cup can helps keep it cool.

If you are going to make this, please take note of the above. If you want to use mold, make it on a cool day or risk having it melted before you finish it. ;)

Ingredients:

• 200g Dark Chocolate, chopped if not in chips/bits form
• 200g Whipping Cream
• 300g Fresh Milk
• 100g Caster Sugar
• 15g Gelatin

How to do it:

1. Combine cream and milk into a pot and bring to a simmer.
2. Add in the chocolate and stir to completely melt it.
3. Add in the sugar and make sure it is dissolved.
4. Sprinkle the gelatin and gently stir to melt gelatin completely.
5. Sieve the mixture into cups or molds.
6. Chill in fridge till set.
7. Serve chilled.

Note:

• If you wish to un-mold the panna cotta, just have a bowl of hot water ready.
• Sit the mold in the hot water for a few second. This helps melt the edge so the panna cotta will not stick to the mold.
• Turn it over to a serving bowl to let it drop.

Mango Jello with Sago

I'm back for a while for an update. Had been a very busy 2014 for me so far.

With the school reopening for the new term, both kids are in the morning session. I get to do some exercise after sending them to school. No weight fats lost yet. What a bummer! :/  After that, it was busy busy time with spring cleaning for CNY. Then my mother was hospitalised on the 2nd day of CNY.

I visited her in the mornings while the kids were in school then rush back to prepare lunch as well as dinner; in between picking the kids up for after school classes. It didn't help that my husband was away on business trip. So please don't come telling me, life is easy as a SAHM. Trying being a daughter, mother, wife and maid (and sometimes father too) all at the same time.

Anyway, my mother has been discharged for more than 2 weeks. Life is pretty much back to normal. But I have grown too lazy to blog. :P Hopefully I will wake up my lazy bones and resume updating soon.  I will probably do back-dated posts first.  You can check out my Instagram to find out what I 'busy' with.

Meanwhile, here's a sweet treat for you for staying with me. ^_^  Have a good weekend!

Ingredients:

• 2 Mangoes, 1 1/2 puree and 1/2 diced
• 250ml Mango Juice (I'm using Peel Fresh)
• 2 tablespoon Gelatin Powder
• 1 1/2 - 2 tablespoon Sugar
• 100ml Water
• 50g Sago
• Evaporated Milk to serve

How to do it:

1. Rinse sago and drain.
2. Add sago to about a litre of water.
3. Bring it to a gentle simmer.
4. Reduce heat and continue cooking.
5. Stir frequently to prevent the sago from sticking together.
6. If the water gets to starchy, drain it, add in more water and continue cooking till all the sago turns transparent.
7. Pour into a sieve and run the sago in water till it's clear from the starchy residue.
8. Drain and set aside.
9. Meanwhile, sprinkle gelatin powder on the water and set aside for it to bloom/expand.
10. Warm 200ml mango juice with sugar (if using) but do not simmer or boil. Just hot enough for the sugar to melt.
11. Add in half the mango puree and mix well.
12. Add in the gelatin mixture and mix well.
13. Pour into cups and chill to set.
14. You can add some mango cubes to the mango mixture if you like.
15. Mix the remaining puree with the remaining mango juice and set aside to chill.
16. If you wish to un-mould the mango jello, just have a bowl of hot water ready.
17. Sit the cup of mango jello in the hot water for a while; about 10 secs.
18. Turn it over to a serving bowl to let it drop.
19. To serve, pour over the additional mango puree, add some sago and some evaporated milk.

Note:

• Fill the mango jello mixture to almost the rim of the cup if you wish to served it un-mould in a serving bowl.
• The texture for this is melt in your mouth not the usual pudding texture.
• Replace 100ml Mango Juice with 100ml Whipping Cream for a more milky taste to the jello.

(Non-Bake) Choco Cream Cheese Truffle Tart with Choco Mint 奶油芝士松露薄荷巧克力挞

I shared my Non-Baked Choc Cream Cheese Truffle Tart on my last post.

That was a 'plain' tart. I did some tarts with 'fillings' too. I happened to see some Chocolate Mint Bells selling in the supermarket and bought a packet home.

I placed one in each of the tart. You can add nuts, raisins, fruits, marshmallows, etc, too. It will make the tart more interesting and with more bite it in.

I understand that not many like digestive biscuit or maybe Oreo biscuits are more common in your home (because of your kids). You can use Oreo instead of digestive as the tart base. Just make sure you remove the cream otherwise it will be too sweet.

Hope you like this variation!

(Non-Bake) Chocolate Cream Cheese Truffle Tart 奶油芝士松露巧克力挞

I loves Nama Chocolate but making them at home is chaotic. I must work super fast and it doesn't hold well at room temperature. Meaning you have to serve and eat it immediately. Best way to prevent it from melting like Frosty is to nip it from the fridge. :P

Me and the kids recently did some Chocolate Cream Cheese Truffles and that gave me an idea. I tweaked the 2 recipes and come out with this new recipe.

I used the mixture to make tarts and tartlets. I have remaining chocolate mixture left in the fridge and will be making chocolate balls later.

Ingredients:

• 350g Semi Sweet Chocolate Chips
• 200ml Whipping Cream
• 200g Cream Cheese, softened
• 2 tablespoon Cocoa Powder
• 2 tablespoon Icing Sugar
• 6 Digestive Biscuit, crushed into fine crumbs
• 50g Unsalted Butter, softened

How to do it:

1. Mix biscuit crumbs with butter well.
2. Press buttered crumbs into springform pan or silicone cups.
3. Chill in the freezer for 10 minutes or till it's firm.
4. Meanwhile, heat up the whipping cream but do not boil it.
5. Pour in the chocolate chips.
6. Stir to melt them.
7. Add in the cream cheese, cocoa powder and sugar.
8. Stir to mix well.
9. Scoop and pour into the pan and/or cups with harden biscuit base.
10. Chill in the fridge for 4 hours till it's firm.

Note:

• You can freeze the tart and bring out for about 5 minutes before serving.
• Bigger tarts will required longer time to soften.
• If you wish to cut the tart when it's still hard, just warm you knife in hot water. Dry it before cutting.

{ Marshmallow Pops } 棉花棒棒糖

I haven't being feeling well for the past week. Suspected case of inner ears imbalance and/or some infection somewhere. =_=||  The doctor couldn't confirm.  (not my regular GP as his clinic was closed for a few days)

Whatever it is, it gives me giddy spells which keep making me puke. Terrible feeling. Medication didn't make it better but worst.

And so everyone told me to rest, rest, rest. Well, if you didn't know, SAHM are not entitled to MC. *Darn. Took up the wrong job* I did cut down lots of housework but I can imagine or I rather not imagine the state of the house when I'm better. And not to mention, the amount of backlog (of housework) to clear.  It doesn't help that the man my personal massager is leaving for his business trip after the weekend. I guess I'm back to using the cold, robotic massage chair which won't be able to listen to instructions. :P

Anyway, the little one and I were having a conversation yesterday morning. She mentioned that the trainee teacher who has been teaching her class will be leaving on that day and asked if there's anything I can help prepared as farewell gifts in "my condition" or perhaps I could guide her.

I couldn't reject her plus I wasn't that sick (I could still log on to Facebook and Instagram :P). Due to the time constrain, I decided to try making marshmallow pops with whatever I have. Bad idea!

It's a very simple treat. Just stick a lollipop stick in a marshmallow. Dip in melted chocolate then in rainbow sprinkles and voila. BUT! I didn't have the correct chocolate (I used couventure chocolate which compound chocolate should be used instead) Hence, we had a hard time trying to dry them.

So I popped them in the fridge for a couple of minutes to dry them a little (the longer you put them in, the higher chance the chocolate will sweat due to the temperate change). They still look decent enough after wrapping. And guess what my daughter told me last evening when she finish school? No, not that the teacher love it.  She said, the trainee teacher's last day is NEXT Friday! *slap forehead*

Well, that's how we ended our week. :) I'm hoping for a better week, starting with a good weekend. I hope you too have a great one!

Homemade Nama Chocolate 自制日本生巧克力

I had always wanted to try making Nama Chocolate ever since a friend told me that it was super easy to do with only just 2 ingredients; excluding the cocoa powder.

So last night, I brought out my going to expire chocolate chips and tried my hand on the so called super easy treat. It was so much harder! And I made a mess in my kitchen. I swear then I'm going to kill my friend. LOL

Due to hot weather, the firmed up chocolate started to soften as soon as it was taken out of the fridge. Not only was it difficult to make prefect blocks with clean and straight edges, it was really difficult trying to lift the softening chocolate blocks after dusting them with cocoa powder. It went out of shape. :(

Those following me on Instagram got a first look on my very ugly Nama Chocolate last night. :P  Maybe it was due to the type of chocolate I used too. The result could be better if a better quality chocolate was used instead.

Anyway, I tried to savage the remain chocolate, coming up with my own way of making it. I left them in the freezer and worked on them this morning. (Gasp! Won't temperature be higher in the morning than midnight?!!) I was keeping my fingers crossed.

With the extra steps and additional cold tin, the 2nd batch of Nama Chocolate was way much better than the first. Not perfect but descent enough. At least, My kids can pick the chocolate up with no chocolate stains on their fingers. It was so much easier to work with since in was left in the freezer which makes it a longer to soften. That really helps as it gives me more time to do the cutting and cocoa dusting.

I urge you to finish reading and understand the recipe, especially the notes that I have shared before you start making this. There is a reason why you are paying that much for a box of Royce Nama Chocolate. ;)

Ingredients:

• 400g Chocolate, chopped into bits (I use Hershey's Semi-Sweet Chocolate Chips)
• 200ml Whipping Cream
• Cocoa powder for dusting

How to do it:

1. Heat whipping cream in a saucepan.
2. When it starts to bubble, turn off the heat. You just want to warm the milk not boil it.
3. Gradually add chopped chocolate into the whipping cream.
4. Stir to melt the chocolate and incorporate it into the cream.
5. When all the chocolate has melted in the cream, it will resemble a thick chocolate ganache.
6. Prepare a baking tin with baking paper in it, including the sides.
7. Pour the chocolate mixture into the tin.
8. Level the mixture.
9. Cover with cling wrap with cling wrap sticking to the chocolate mixture.
10. Let it firm up in the freezer.
11. Cut the hardened chocolate into blocks with a knife.
12. Dust with cocoa powder.
13. Return to the fridge till you are ready to eat them.

Note:

• The chocolate melts fast so you have to work fast.
• After cutting the chocolate into blocks, I return them to the freezer again to firm them up again before I bring them out to dust with cocoa powder.
• If you have problems cutting the chocolate into blocks, heat your knife in hot water, dry and clean it before using it to cut the chocolate.
• I prepared another tin in the freezer. I lay it with baking paper and dusted with cocoa powder when it's ready to be used. I placed the cut up blocks of chocolate in the prepared tin. It helps to keep the temperature down so the chocolate block don't start to melt as you cut up the rest of the chocolate. The cocoa powder also helps prevent the chocolate blocks from sticking to the baking paper should they start to softened and melt.
• Return the chocolate blocks to the freezer to firm them up if they start to softened. After that, you can continue with the dusting.
• I did not use a good quality chocolate, preferably couverture chocolate, so my 'treated' chocolate did not totally hardened even I left it in the freezer. It was still slightly soft.
• If you are using a good quality chocolate, you might want to firm it up in the fridge instead so you wont have a problem cutting it. If so, please skip step 9, which is prevent icy crystal from forming on the chocolate.
• Once the chocolate blocks have been dusted with cocoa powder, you can choose to either keep them in the fridge for a couple of days or in the freezer for a few days longer.

Mango Pudding with Mango Ice Cream 芒果布丁

Mango Season is here again. I bought 5 mangoes for under $5 which makes it less than a dollar each. The last time when it was in season, I made homemade mango ice-cream.

This time, I using it to make the very popular, Mango Pudding. I'm serving it will a cheat mango ice-cream done using vanilla ice-cream, with the texture like milky shaved ice.

You probably have your own recipe but if you don't, you might want to try mine out.

Ingredients:

• 2 Mangoes, 1 1/2 puree and 1/2 cut into cubes
• 100ml Mango Juice (I'm using Peel Fresh)
• 100ml Whipping Cream
• 10g Gelatin Powder
• 50ml Water

How to do it:

1. Sprinkle gelatin powder on the water and set aside.
2. Warm mango juice but do not simmer or boil.
3. Pour it over the gelatin mixture and mix.
4. Add in the rest of the ingredients and mix well.
5. Pour into cups and chill to set.
6. Best served chilled with condensed milk or a scoop of ice-cream.

Note:

• I did not add any sugar as the mango I used was sweet and I added mango juice to it as well. In addition to that, I served it with a scoop of ice-cream.
• If you prefer it a little sweeter, melt some sugar with the mango juice in step 2.
• You can replace the mango juice with water.
• However, you will have to add sugar for sweetness.
• Melt about 50g sugar or to taste when warming the water before adding to the the gelatin mixture.

For cheat ice-cream:

1. Mix 500ml vanilla ice-cream (I'm using Nestle) with half of a mango chopped into bits.
2. Add in 3-4 tablespoon of mango puree if you like too.
3. Do not stir the mixture vigorously. Use a fork to gently stir a little to make it airy.
4. Return to the freezer and repeat every half an hour till the ice-cream is frozen again.
5. The end results of the ice-cream will look rough and messy. Almost like granules sticking together.
6. To scoop, you can loosen it with a fork or bring the ice-cream out of the freezer for a minute before scooping.

Non-bake Crème Brûlée 焦糖奶油布丁

I'm not sure if you notice that the French dessert, Creme Brulee is very much like the Chinese Steamed Egg Custard 扽蛋. The difference I guess is the the layer of caramelised sugar on the top.

Few days back, inspired by the Chinese 扽蛋,  I decided to try making the French Creme Brulee the Chinese way. LOL I'm sure it can work even without using the oven. And you can tell from the pictures here that I have succeeded. ;)

So good news for those who loves Creme Brulee but do not have an oven to do it. Well, you don't need an oven after all.

Ingredients (for 2 cups):

• 3 Egg Yolk
• 200ml Whipping Cream
• 100ml Fresh Milk
• 1 1/2 tablespoon Sugar
• 1 teaspoon Vanilla Extract
• Additional 2 tablespoon Sugar (one tablespoon for each custard)

How to do it:

1. Mix all ingredients except for the additional sugar together.
2. Blend well to incorporate all ingredients.
3. Sieve mixture into deep dish.
4. Cover with foil.
5. Boil a pot of water and place dish in to steam for 15mins.
6. Cool completely before chilling in the fridge.
7. Sprinkle additional sugar on top of the custard.
8. Use a touch to burn the sugar to caramelise it.
9. You can serve immediately or return to the fridge and serve when ready.
10. To eat, use the back of a spoon to hit the caramelised sugar to break it.

Note:

• If you don't have a torch, the closest you can do is to make caramelised sugar.
• You will need to boil 1 part water to 4 part sugar (eg, 1 tablespoon water to 4 tablespoon sugar) till the solution turned light brown and slightly thick.
• You have to watch the heat as you only want to caramelised the sugar and not burn it.
• Please note that the lesser the quatity you use to make the caramelised sugar, the faster it will burn due to the wider cooking surface. So find the smallest pot you can to make this or increase the quantity of the water and sugar to avoid burning.
• As water is used to make the caramelised sugar, it may not as hard as torching the sugar directly. Hence return the custard to the fridge for chilling immediately pouring the caramelised sugar.

Milo Pudding with Oreo Crumbs 美祿布丁

Does this look like a pot of plant to you? The plant is mint but its not sitting in a pot of soil. Take a closer look and don't be fooled. ;)

I had this idea for the longest time but never get to excute it because it's not easy for me to get Mint Leave or any herbs.

This idea actually came from my daughter when I did Chocolate Milk Pudding. She said the pudding looked yucky :P and adding oreo on it will make it look like a pot of soil.

Since I now grow my own mint (please see photo at the end), I decided to put my plan into action. ;)  Adding the Oreo crumbs adds texture to the pudding. Crunch on every bite. :)

Ingredients (for 2 cups):

• 250ml Milo or Chocolate Milk
• 7g Gelatin
• 6 (single) pieces Oreo, crushed into crumbs
• 2 stalks Mint

How to do it:

1. Mix Milo with gelatin.
2. Heat mixture but do not boil, stir till gelatin melts.
3. Pour mixture into cups.
4. Chill in fridge till set.
5. Pour Oreo crumbs on pudding and stick in a stalk of Mint in the centre and serve.

Note:

• You can use jelly powder instead of gelatin if you like.
• Using 3in1 Milo will be easier. However, you are free to make the Milo to your taste.
• Do not include the cream in the Oreo for the crumbs.

This is my pot of homegrown Mint. You can try growing your own.

Get some stalks of Mint. Cut about 6 to 7 cm from the top. Remove all leaves except the top 2 - 4 leaves and stick them in the soil. Water regularly.

You are successful if they do not look wilted after a few days of constant watering. After that you can cut down on the watering and reduce to once a day or more on a hot day.

Rice Krispies Easter Eggs 米香复活蛋

I happened to chance upon this really cute recipe and I thought I'll try it with my daughter since Easter is just around the corner.

Honestly, I find it harder than it looks and a lot messier. My daughter gave up doing it half way doing it and left me to finish it. I only did 5 eggs and use the rest to do something easier and less messy. :P

I didn't have plastic egg that is required for this so I use Kinder Surprise Egg instead. It works fine too. Take note that the mixture will hardens when it's cooled, so you got to work fast!

If you want to do this over the weekend, here's the recipe, which I've copied over for easy reference.

Ingredients:

• 3 tablespoons Butter or margarine
• 10 oz (about 40) Regular Marshmallows
• 1 box (130g) Kellogg's® Rice Krispies® cereal
• M&M's® Chocolate Candies, Chocolate Bits, etc for decorations

How to do it:

1. Clean, then coat inside of plastic eggs with cooking spray or just spread regular cooking oil on it. Set aside.
2. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. 
3. Remove from heat.
4. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
5. Using greased hands, firmly press some Rice Krispies® mixture into both halves of each plastic egg. 
6. Use fingers to make hollow center in each half. Remove from molds. Place on wax paper. Cool slightly.
7. Place about 6 M&M'S® in one half of each egg. Gently press two halves of each egg together until they stick. Cool completely.
8. Decorate if desired. Best if served the same day.

Recipe adapted from Hidden Surprise Easter Egg Treats

Chocolate coated Cornflakes

My little daughter helped me made this during the school holidays for a kids' magazine. The magazine will have the step-by-step instructions in photo, so it's easier for the kids to follow. If my 4 year old can do it, anyone can.  

Ingredients:

• 1 bar of 75g Chocolate
• 30g Butter
• 1 box of 25g Corn Flakes
• Sprinkles of hundreds and thousands (colourful candy bits)

How to do it:

1. Boil a pot of water.
2. Remove from fire.
3. Place a bigger heat proof bowl or pot over the water.
4. Break chocolate and place inside bowl.
5. Stir to melt the chocolate.
6. Add in butter and stir to melt together with the chocolate.
7. Pour in the corn flakes.
8. Stir gently, not to crush the corn flakes.
9. Coat corn flakes well with chocolate.
10. Spoon chocolate coated cornflakes on to paper cups.
11. Sprinkle hundreds and thousands over it.
12. Cool it to set in the refrigerator.

Note: You can add in raisin, dried fruits or chopped nuts too!

Penguin Waffle with Ice Cream

While surfing the net, I found this cute waffle maker called Woddles. The end product is not the boring normal square or circle waffles but in the shape of a ... Penguin!!

I went hunting for it and all the sales person I approached gave me the blur look. Then I gave up looking for it. That was 6 months ago.

Guess what my husband showed me when we went to Sheng Siong Supermarket on Sunday? Yeah! It's the Penguin Waffle Marker!!! It's a copycat of the original but who cares as long as it still gives me the same end results. I was hopping like a little girl and my husband had to buy it for me. *giggle*

Yeah, things just show up when you least expect it.

* the hungry Penguim *

This recipe came with the waffle maker...

Ingredients:

• 1 cup self raising flour
• 1 egg, separated
• 1/3 cup milk
• 1/4 cup water
• 45g butter, melted
• 1 1/2 tablespoons caster sugar

How to do it:

1. Pre-heat waffle maker.
2. In a large bowl combine the sifted flour, egg yolk, milk, water and butter.
3. Using an electric mixer; mix until smooth.
4. Using clean beaters; beat egg white in a small bowl until soft peaks form then gradually add the sugar and beat until the sugar is dissolved.
5. Fold the egg white mixture into the mixture.
6. Spoon 2 rounded tablespoons of mixture into each penguin waffle mould; using a plastic spatula push the mixture into the hands and feet of the moulds.
7. Close lid and cook for 3 minutes.
8. Remove waffles with a plastic spatula onto a cooling rack.
9. Allow waffles to cool slightly before giving to children.

Note:
Obviously, I fed a scoop of ice cream to the penguin and I have also added an additional tablespoon of sugar and increase the milk to 1/2 cup to the original batter.

• Click HERE for printer-friendly version of an original recipe.

* the bloated Penguin *

Apple Carvings

You probably must be wondering what happens after the Mushroom Apple. Why no more apples shown here anymore? So here you are! Some of the apple slices that were served.

Mango Ice 芒果沙冰

We love blended ice and I thought maybe I could give it a try myself. It shouldn't be that difficult. Ohh… we loved it!

Ingredients:

• 1 mango; skinned and sliced
• 1 cup of home-made syrup to taste (boiling water and sugar together)

How to do it:

1. Blend ½ mango and syrup in a blender.
2. Remove and freeze it.
3. When the mango ice is about 80% frozen, removed from freezer.
4. Use fork to pick it to break the ice.
5. Scoop and serve with mango slices.

Note:

• If you have a suitable blender, you can freeze the home-made syrup then blend it together with 1/2 mango and ½ cup water in a blender.
• If your blender is not made to blend ice, don’t use this method. You don’t want to spoil the blades.

Strawberry and Mango Pudding

The kids love pudding. I’ll make variation of puddings now and then so they think they are having something new.

Ingredients:

• 1 pack of strawberry flavoured pudding powder
• 1 pack of mango flavoured pudding powder
• 1 pack of Q-balls; I got mine from Poon Huat
• Pomelo sacs
• 1 canned longans

How to do it:

1. Make the puddings according to the instructions on the pack.
2. Make agar-agar according to the instructions on the pack.
3. Remove the puddings from the moulds when set.
4. In a bowl, put puddings, Q-balls and Pomelo sacs together.
5. Add in longans and the syrup.
6. Add some water to dilute the syrup so it will not be too sweet.
7. Serve chilled.

Notes: 
You can use fresh fruits instead of canned fruits.

Glutinous rice balls 汤圆

It was Winter Solstice 冬至 yesterday. I had my first attempt in doing glutinous rice balls. Being my first attempt, I don’t want to be so ambitious. I bought all ready-made ingredients.

The outcome was okay. I’m not skillful enough. The balls keep breaking when I knead them and all peanut fillings came out. Lucky, I have enough dough.

Oh well! Practice make perfect. I’ll be better …. next year.

Ingredients:

• Glutinous rice dough
• Grind peanut
• Gula Malaka according to taste
• 3 Pandan leaves
• 2 slices of Ginger

How to do it:

1. Knead dough into a ball.
2. Fatten it.
3. Put some grinded peanut in the middle.
4. Slowly knead to close-up the opening and into a ball.
5. In a pot of water, add gala malaka, pandan leaves and ginger.
6. Wait for gala malaka to melt before adding the glutinous rice balls.
7. It’s ready when the balls float.

Rock Melon Balls 哈密瓜菜燕甜点

Made this today as dessert. Smell and taste really nice. My hubby loved it! At last! A 5 star from him or maybe the rock melon looks like salted egg yolks??

Ingredients:
(makes 3 bowls)

• ½ Rock Melon
• Water
• Sugar
• Q balls (I bought from Poon Huat)
• Clear Agar Agar
• Coconut Milk

How to do it:

1. Scoop balls out of the rock melon and set aside.
2. Scrape the remaining rock melon and blend.
3. Set aside.
4. Boil 2 bowls of water and add sugar to taste.
5. When the syrup is cooled, add in the blended rock melon pulp.
6. Mix well.
7. Now add in the clear agar agar, Q balls and rock melon balls.
8. Chill.
9. Add coconut milk before serving.

Note:

You can choose not to add agar agar, Q balls and coconut milk. Agar agar and Q balls gives the dessert added colour and variety in taste. Make the syrup according to your taste and the sweetness of the rock melon. You can also try Honey Dew too!

Orange Agar Agar 柳丁菜燕

Someone I gave this to thought it was an actually orange. It's looks and taste nice. My son loved it!

Ingredients:

• 5 oranges
• 6 tablespoon sugar (depending on how sweet you want)
• Clear agar agar powder

How to do it:

1. Wash the oranges and cut it into halves.
2. Squeeze the juice out. Be careful not to damage the orange skins.
3. Scoop out the remaining orange pulp.
4. Measure the orange juice you have and set aside.
5. To make the agar agar, boil water required as instructed on the pack MINUS the amount of orange juice you have.
6. Stir in the sugar till dissolved. Add more sugar if your orange juice is sour.
7. Turn of heat and add in the orange juice.
8. Pour the orange juice agar agar to the orange cups.
9. Before that, make sure you put the orange cups on your drinking cups so it doesn’t topple when you pour the juice in.
10. Chill till it set.
11. Cut the orange agar agar into 3 slices and serve.

Note:

• Do not cook the orange juice otherwise it will turn bitter.
• You use carton orange juice too.
• If you do not have a juicer, you can use a fork to poke in the orange and twist. Do it for a few times (not on the same spot lah). As you do that, squeeze the juice out at the same time. Works the same as a juicer.