Crema de Fruta - AFF Philippines , Pinoy Bakes #2

Creme de Fruta is a popular dessert in Philippines. It's sponge fingers (known as broas in Philippines)  with custard, topped with canned cocktail fruits and clear jelly.

You can choose to make this with a homemade sponge or store bought sponge fingers, and I also saw some using graham crackers. I used a recipe I previously used to bake sponge fingers and baked this in a sheet form and cut out the sponge according to the size of my serving cups. Usually creme de fruta is set in a large glass tray, but I also saw some in individual servings. I also chose to spoon the custard over the sponge while it's hot, because this way, the custard will set better. I don't want to disturb it too much, afraid it will turn runny, and warm custard hydrates the sponge much better.

Hong Kong Style Coconut Pudding - Jelly #3

I taste this loooooooooong ago when I was a kid, when a family restaurant served us a complimentary plate of this, made by her daughter. The taste remained unforgettable to me.

Choy May... I miss the ones your sis made.. yummy.

Lychee Rose Jelly Bowl - Jelly #2

I made this jelly on impulse because I saw some nice sweet lychees being sold and beetroot is in the fridge.

No artificial flavours and colours used and as you all know..  I love natural pigments.

I used 1tsp Mermaid brand (AAA grade) and my family liked the texture. Some brands tend to be inferior with less gelling ability. So, the amount depends on the brand that you use. The jelly is firm enough to be lifted with a fork but soft enough to be slurped down. How firm you want to make the jelly is up to your preference. and the sweetness for this is on the mild side. Something that I prefer to bring out the rose fragrance and I want the lychee be the sweet factor in this dessert.

Pandan Water Chestnut Jelly - Jelly #1

I saw this green thing dessert at a dimsum shop. I was curious and so I ordered one serving. To my surprise it was waterchestnut ‘cake’ that wasn’t made of waterchestnut flour and instead was made with konnyaku jelly. It also has some canned tropical fruit chunks in it and so it didn’t taste much of waterchestnut.

Soy Jelly with Roselle Poached Pears

I made this for Eat Tau Huay Day event on Facebook some time back.

Making this was supposed to be easy with store bought soy milk.. but long story cut short, I had a horrible time making this with sick kids in the house making me unable to get out of the house during day time to buy the soy milk and the beans.. sigh.... oversoaked cos I just can't squeeze the time to do it and sigh..... the GDL overcurdled and...... sigh........Rushing through desserts is never a good idea. It is a hobby done leisurely for fun, not a necessity.

Natural Rainbow Jelly Eggs - Jelly #2

I made these for Reuben's 1st Birthday Bash few months back.

Since nowadays not many fancy red eggs, of which is a must for Chinese birthdays, I switched to Rainbow eggs and made them with jelly so that everybody will enjoy eating them. I also chose to use natural colours so that everybody can eat colourful jelly with an ease of mind. I layered the colours with a milk layer in between so that the colours will look more prominent.

Old Fashion Coconut Agar-Agar - Jelly #1

I've talked about my mom repeating dishes very often.

This is one dessert that my mom replenishes after each batch was gone! It's scary!
My mom made this almost every weekend when I was young, about 9-11.  Either she would set it in huge bowls and cut into wedges or she'ld set them in tart tins.
And she loves it being separated while I prefer it being homogenous.

My mom has a sweeth tooth but her sugar level is perfectly ok, even until now. Let's talk about her adding in sugar to her 3in1 coffee. I am nowhere near her standard. Maybe it's because of the way she grew up, she eats rice porridge with sugar and douse her rice with kopi-O like soup.

Lompat Tikam ~Jump and Stab??? - MFF Terengganu #3

This Terengannu dessert is not for the faint hearted. It's called "Jump and Stab". Yes, that's what it means in the Malay language. LOL.

I'm just pulling your leg. It's a dessert for anyone. No violence incurred during the preparation and nothing happened when I ate it, except mourn with pleasure. LOL.

Kelantan state has their own version that comes with a red glutinous rice and the coconut milk component is more liquidy like a curd sauce. So, please do not be confused.

Coffee Pudding Cake - Caffeine Cakes #2

Many years ago, Jusco's bakery had this pudding cake that I really adore. I will never fail to get at least one box each time. But it's not cheap, I think it's RM4.99 for a few bites, say about 4X4 only. I always feel unsatisfied with just one box.

Soft sponge, with a custard/pudding like jelly filling and a slightly bitterish coffee top. I'm in heaven.

Dragon Fruit Honey Lemon Jelly Angku

Recipe created in June 2011

Angku is Hokkien for Red Tortoise. Tortoises in Chinese culture symbolizes long life. And red is always the colour for celebration. Full moon is always an important milestone for an infant. Back in those days, mortality rate is high, and to pass thieir first month is something worth celebrating about and of course, we wish the child to live long, like a tortoise. LOL

Fizzy Fruit Jelly - Jelly Week # 2

Recipe created in July 2011

Few years back, when I saw Jamie Oliver making a jelly that has bubbles set within, I was struck! I want to try this out. Not the recipe, but the method.

Not until lately did I.

Watermelon Jelly - Jelly Week # 1

Recipe created in June 2011

No....... this is not made in a bowl.
I made this in a square pan.
No egg whites involved too, just good old coconut milk and dragon fruit.

I made this for Reuben's Full Moon Party and tried to use minimal food colouring for this jelly. I am not so keen to use sesame seeds as the watermelon seeds. So, in the end, I chose to use dragon fruit seeds as the watermelon seeds.

Osmanthus Konnyaku Jelly

I made this jelly for Lyanne's Party. 

Frankly it wasn't all that well recieved, maybe due to the presence of the flowers in the jelly. It was a bit distracting compared to the smooth jelly. But the fragrance of the osmanthus is truly sweet and delightful.

The other day, I was chatting with a blogger friend, and she told me about her latest konnyaku attempts. She found it to be rather clumpy. All due to a change of brand. The brand she is currently using is Jim Willie.

When I wanted to make this jelly, the only brand that I could find is Jim Willie and well, just go with it. I've used this brand before and it has never given me any problems, but that's quite a while ago.  This time, the jelly became very soft, so soft that it feels like I've added 30% more water to it. Usually konnyaku jellies with added acids yield a chewier and firmer texture as the carageenan in it needs acid to activate, but I just don't know why this time, my jelly is so wobbly and soft. It just makes we wonder why.

The recipe is practically very basic. It uses the basic proportion of ingredients of making konnyaku, and basic method too, no adaptations. Except for the addition of osmanthus flowers.

Osmanthus Konnyaku Jelly

1L water
10gm konnyaku jelly
200gm fine sugar /caster sugar
1 Tbsp dried osmanthus flowers
1/8 tsp citric/malic acid

1. Bring water to a boil.
2. Mix konnyaku powder with sugar and sprinkle into boiling water by the spoonsful. Stirring after each 2 spoons.
3. Let the mixture boil for 5 minutes.
4. Put in dried osmanthus flowers and let it simmer for another minute.
5. Put in acid, stir and turn off the heat.
6. Pour jelly mixture into prepared moulds.
7. Let cool down to room temperature and put in fridge to chill before unmoulding.

*To unmould, just pry using a toothpick.

Lohanguo Herbal Jelly

If one makes herbal jelly exactly with the amount of water in the instructions on the packaging, it is darn darn bitter. And one has to add loads and loads of sugar to counter the bitterness. Something that is supposed to be healthy is being turned into something unhealthy with the amount of sugar or honey it contains.

Once I made it and I was shocked at the amount of sugar and honey I had to put in. If the syrup was slightly oversweetened, it became totally bitter once the herbal powder was added in. And you have to add in a lot more sugar and honey to counter that undesirable taste. I can't imagine how much sugar and honey I was comsuming. Yeah, it's honey, but honey is high GI too you know and it's not low in calories.

"Understanding the GI is really simple

Carbohydrate foods that break down quickly during digestion, releasing glucose quickly into the blood stream, have a high GI with a value of 70 or more.
Carbohydrate foods that break down slowly, releasing glucose into the blood stream gradually, have a low GI with a value of 55 or less.
Carbohydrate foods that break down at a moderate pace, releasing glucose into the blood stream neither slowly or quickly, have a medium GI with a value of 56 to 69 inclusive." From here


"Foods which are high on the glycemic index(GI) are digested more quickly and therefore keep you full over a shorter period of time. Ideally, these foods should be eaten in combination with foods which are lower on the glycemic index.
High glycemic index foods include glucose, sugar, honey, pineapple, raisins, ripe bananas, baked/mashed potato, parsnips, carrots, rice, regular bread, Cornflakes, muffins, dates." From here

Basically, high GI foods are not that recommended for diabetics or people with high blood sugar levels.

*Eating a lot of high GI foods can be detrimental to your health because it pushes your body to extremes. This is especially true if you are overweight and sedentary. Switching to eating mainly low GI carbs that slowly trickle glucose into your blood stream keeps your energy levels balanced and means you will feel fuller for longer between meals.

◦Low GI diets help people lose and manage weight
◦Low GI diets increase the body's sensitivity to insulin
◦Low GI carbs improve diabetes management
◦Low GI carbs reduce the risk of heart disease
◦Low GI carbs improve blood cholesterol levels
◦Low GI carbs can help you manage the symptoms of PCOS
◦Low GI carbs reduce hunger and keep you fuller for longer
◦Low GI carbs prolong physical endurance
◦High GI carbs help re-fuel carbohydrate stores after exercise
*Taken from here

After reading a nutrition magazine (of which Swee San was featured with recipes), I found that Lohanguo, which is naturally sweet, is a low GI sweetener and is 300 times sweeter than sugar in the same weight. Wow, isn't that great??? So, if I make an overly sweet syrup sweetened with Lohanguo, I won't be comsuming as much calories and definately won't sent my glucose level swinging high.

And so I did..

Please read the intructions of the packet before proceding

1 pack of herbal jelly powder (for 1.25L liquid)
250ml water
3 lohanguo
1.2L water


1. Rinse lohanguo and break them open by clamping it in your palms and pushing inwards with your wrist.
2. Put lohanguo in a pot with 1.2L water. Cover with lid and bring to a boil. Let it simmer on low heat for 1 hour.
3. Meanwhile, mix herbal jelly with 250ml of water (if this is the way stated in the instructions of you herbal jelly packet)
3. Measure out 1L of lohanguo infusion and sieve infusion. (It taste really really sweet)
4. Return to pot and bring to a boil.
5. Pour in herbal jelly mixture and cook as said in the instructions.
6. Pour into prepared containers and let them cool down before chilling in the fridge.
7. When time to serve, if the jelly is not sweet enough, top with diluted honey.

If I was not mistaken, the last time I did this, I used more than 300gm of sugar to counter the bitterness. Just imagine how much sugar and calories you are saving here. But I'd say, not all brands of jelly is this bitter. Some are not, therefore won't need so much sweeteners.

Actually after retrieving the infusion from the fruit, you can do a 2nd infusion, but that won't be as sweet, but why waste it right? Just fill up another 1L of water and boil it for 10 minutes and you have 1L of nicely sweetened lohanguo tea.

Pandan Coconut Jelly

Here's to u, jelly-o-lic Melody. Ha Ha!

I like my jellies that contain coconut milk to be homogenous. I do not like them separated to 2 layers. If they are separated, I find the coconut layer to be harder,therefore I do not like that. BTW, this is a firm jelly. If u like it wobblier, just reduce the agar amount by abt 30-50%.

If u do not like it homogenous, but like it separated, just omit the cornstarch.


(A)
1.5L water
350gm sugar
(B)
28 gm agar-agar powder
0.5L pandan juice
(C)
Coconut milk extracted from 2 coconuts + water equaling 500ml
1 Tbsp corn starch

1. Bring A to a boil.
2. Combine B and pour into (1).
3. Bring (2) to a boil and let it simmer for 2-3 minutes.
4. Combine (C) and pour into (2). Bring back to a simmer and turn off the heat.
5. Pour agar-agar solution into prepared wet moulds.
6. Leave to cool at room temperature and chill in fridge.


This will taste a bit “green”, but pandan juice(alone) cannot be boiled in advance for too long as the green colour will separate. Don't worry, the green smell will go off in 2 days time. It taste better aged. Can be kept for 2 weeks in the fridge.

If u’re using agar-agar strips, then u have to change the method. Boil water with agar strips. When mixture has come to a boil, put in pandan juice, and continue to boil until agar strips have all melted away. Put in sugar and (c) and bring back to a simmer. Cooking with agar strips takes longer time, therefore the sugar goes in later.

Longan Tofu

Days are hot now!!! Why not cool down a bit with some longan tofu.. Why isn't this called Longan Soybean Jelly?? Well, it's because the texture is as soft as tofu. Soft, slippery, destructs at the slightest pressure in the mouth.

I learnt to make this after eating some at my friend, Alyssa's home. Her mom made this from scratch,.... as in extracting the soy milk from the beans to the end product. I did it that way too.... 15 years ago. And wringing the milk from the finely blended soy beans is so tedious that it tore the skin of my palms, my brother's palms and my mother's palms.. Why so, cos we had to hold on so tight to the slippery muslin bag, and when u wring it with such strength, it just tore our skins.. just like what happens in a tug of war.

I changed the recipe a bit from what I was taught. I prefer the milk less pronounced and the texture to be softer, almost like tofufah. Now, I just use bought soy milk.. no more soaking, blending and wringing. Some tofu sellers sell thick soy milk, or u can buy the hot milk from soy milk hawkers. The iced one is watered down.

1 level Tbsp Agar-agar powder (8gm)

1L water
250gm sugar
2 blades pandan leaf, tied into a knot
1L thick unsweetened soy milk
150ml evaporated milk
150ml canned longan syrup (from the longan can)
Canned longans


****Makes abut 10 cups of tofu


1. Prepare containers / jelly cups. Place 2 longans or more into each container.
2. Cook sugar, 750ml water and pandan leaf until water boils.
3. Mix agar-agar powder with 250ml water and pour into (2). Bring to a boil again, simmer for another 2-3 minutes. Turn off heat.

4. Put in soy milk, evaporated milk and longan syrup. Mix well.

5. Pour soy mixture into prepared containers.
6. Let them cool down and set. Chill in fridge before serving.

*** the longans in the pics are put on top for deco. There're longans in the tofu/jelly.

Cendol Agar-agar

This is for u, Melody. Hope it satisfies ur jelly craving! Baby in tummy will be happy!!!

I’ve tried making this many many years ago… and to my dismay, the cendol sets to the bottom(If urs are all on top, it means the agar solution is too hot when u added the cendol) I tried adding in some corn starch this time around, and the cendol ended up floating all over!

I’m happy!

*Note: If you're using store bought coconut milk, 1 coconut=200ml

Cendol Layer500ml water
170gm sugar
250ml water
1.5 Tbsp agar-agar powder (12.5gm)
extract from 1 coconut mixed with water totaling 250ml
small pinch of salt
30gm corn starch
500gm cendol (2 cups, drained) Make ur own cendol, see here

1) Mix agar powder with 250ml water, set aside.
2) Mix cornstarch, salt and coconut extract together, set aside.
3) Bring 500ml water and sugar to a boil. When solution has come to a boil, pour in agar mixture. 4) Bring a a boil again, lower heat and pour in cornstarch mixture, stirring all the while.
5) On medium heat , bring back to a boil. Remove from heat and put in drained cendol. Mix well.
6) Pour into a 10 inch square pan.

While the cendol layer is cooling down, do the brown layer.

Brown Layer
200gm gula Melaka (if using Thai palm sugar which is cream in colour, mix with some dark brown sugar to achieve colour)
500ml water
2 blades pandan, shredded and knotted
250ml water
1.5 Tbsp agar-agar powder (12.5gm)
extract from 1 coconut mixed with water totaling 250ml + small pinch of salt

i) Bring 500ml water, palm sugar and pandan knot to a boil and simmer until palm sugar has totally dissolved.
ii) Mix agar powder with 250ml water and pour into the pot. Bring to a boil again.
iii) Lower heat and pour in coconut extract, stirring all the while. When there are small bubbles on the side of the pot, remove pot from heat.
iv) Test cendol layer by touching surface. It should have slightly cooled and developed a film on top that does not stick to ur fingers, but should be wobbly. Pour in brown layer slowly, carefully using a sieve(there might be unwanted stuff in the palm sugar) and let it set and cool down.
v) Chill in fridge before cutting.

If your cendol layer has totally hardened, scar surface with a fork before pouring in brown layer.
You are free to do whichever layer first, But I like mine with the brown on top.

Or if u’re using agar-agar strips…
Do this…
Cook 25gm agar-agar strips with 1.5L water until totally dissolved. Divide agar solution into 2 parts.
Cook one part with the sugar and do step (4) to (6). While cooking the 1st part, keep the 2nd part warm.
Prepare the 2nd part of agar-agar solution by cooking it with palm sugar until dissolved. Do step (iii) to (v)



Lydia can't resist while looking at Mike photographing the jelly.
She must have one!

Chrysanthemum Jelly

I was dissapointed with the appearance of this jelly!!! Ugly dirty looking thing!

But, my colleagues comforted me saying that it's ok...... and they loved the taste and texture of it. Springy, with a slight crunch, and fragrantly chrysanthemum...

I might wanna change the solidifying agent to gelatine the next time I make it, so that it looks pretty... or konnyaku powder.... but the texture will not be the same. the greyish colour could be due to the water chestnut starch I used.. it looked greyish. Maybe different brands will yield different results. The pic of the brand I used is down below...

But still, it tasted cool and fresh... not matter how ugly it looks.


Ingredients
750ml water
25gm dried chrysanthemum flowers
100gm rock sugar
250ml water
115gm water chestnut powder
1 Tbsp chopped dried wolfberries (gei zhi)

Method
1. Boil 750ml of water in a pot, turn off heat and put in chrysanthemum flowers. Infuse for 15 minutes. Do not boil the flowers.
2. Strain chrysanthemum infusion.
3. Select a few infused flowers to collect the petals. Discard the yellow centres.
4. Mix 250ml water with water chestnut powder.
5. Boil 500ml of chrysanthemum infusion with sugar and chopped wolfberries. When sugar has dissolved and infusion is boiling, turn off fire. Put in flower petals.
6. Slowly pour (5) into (4), stirring clockwise until mixture thickens.
7. Pour onto a lightly greased pan and steam on high heat for 10 minutes and medium heat for another 10 minutes.
8. Cake will be ready when sit turns translucent
9. Chill in fridge until fully set before serving.

http://www.meishichina.com/Eat/Nosh/200808/45379.html

Mango Pudding 芒果布丁

If you like Cocon's Mango Pudding, you'll like this one.

Before Konnyaku Jelly came into the market, I was scratching my head..... How come the commercial packaged puddings have this springy texture that we can never achieve with gelatine, or agar or whatever....... Now I know.

I looked at the packaging, and tried to figure out the ingredients to make a copycat version.. and I finally got it.

I made loads of this for my home church's fund raising event, and it sold like hot cakes... No one could figure out how to make this.. Now, I'm revealing the secret.

Ingredients

10gm konnyaku powder (no malic acid added)

200gm sugar

1.5L water

100 gm creamer powder (coffeemate)

200ml mango concentrate ( Tesco Value, or Sun-Up will best replicate the taste)

Nata de coco (as much as u want)

Method:

1. Mix sugar and konnyaku powder together

2. Boil water, then add in creamer. Stir to dissolve.

3. Slowly spoon in sugar mixture.

4. Stir well, and let simmer for 10 minutes on low fire, stirring once in a while

5. Fill moulds with Nata de Coco with desired amount.

6. Turn off fire and pour in mango concentrate. Stir.

7. Pour jelly mixture into moulds. Chill well before serving.

Homemade Strawberry Jelly 自制草莓果冻

homemade strawberry jelly



I often order Jelly & Ice cream at KFC, besides getting some for my nieces as well. Well, kids love strawberry jelly. I'm a kid.. haha!!


There are quite a number of brands in the market, Jello, Nona, Lady's Choice.... But why don't you try making one from scratch. It's not difficult. One can be assured that no colouring or flavouring essences are added in, and it's not that much dearer than buying it in a packet.


Last week, hub's fren Kenny bought us 2kgs of strawberries, so this is the first thing that came out of it.


My nieces had a great time helping out to make their favourite dessert. I gave them table knives (can't cut themselves) and flat dinner plates to do their bit of masak-masak.






Homemade Strawberry Jelly Recipe
2 cups of Strawberries (cut into smaller chunks)
2 cups water
3/4 cup sugar
2 Tbsp lemon juice
2 Tbsp gelatine


Put strawberry chunks, sugar and water into a saucepan. Bring to a boil. Use a fork to lightly squash the fruits as it comes to a boil.
When it has boiled, let it simmer for a minute until fruits are very soft.
Take it off the fire and strain the juice.
Sprinkle gelatine into hot juice and stir to dissolve.
When gelatine has dissolved, put in lemon juice.
Let jelly mixture cool down a bit and pour into jelly moulds or cups.
(I cool it down so that my niece can do it)

into taller cups, to go with ice cream later, shorter cups, to eat it on it's own