dessert – Page 3 – Elsie Hui

July 17, 2012July 18, 2012

Homemade Panna Cotta

Home Made Panna-Cotta

I was wanting a quick and easy dessert that was refreshing and cold. So, I made myself some Panna Cotta which of course is one of the simplest desserts out there! Panna Cotta is a basic ratio to make, and of course, I made the most basic one. You can add flavours and other things to it to make it your own!

Ingredients (Serves 2):
1/2 Cup Sugar
2 Cups Milk
1/2 tsp Vanilla
1 1/2 tsp gelatin (Half Package)

This simple recipe starts off with dissolving your gelatin in some milk. I just put a slash of milk and let the gelatin dissolve and swell up while preparing the rest of the ingredients.

In a small pot, I dissolve the sugar in the milk and bring the milk up to a slight boil.

Then, I mix the dissolved gelatin solution into the pot and stir until it’s well incorporated. Here, I add my splash of vanilla. Usually, I strain the solution before pouring into the molds, but I forgot to strain it today. I pour the solution into my ramekins, and place in the fridge for about 3 hours or until it sets.

After the Panna Cotta has set, submerge the ramekins into boiling water (or hot water) and it will loosen up the panna cotta so you can pour it out on to a plate.

After you’ve turned the Panna Cotta out, you can add some fruits if you want to decorate and make it more flavourful. As this is my basic recipe, I left it as is.

This delicious dessert is very velvety, soft and smooth – yet it is refreshing! If you’re using the basic recipe as I did here, it’s probably important that you use good quality vanilla! Citrus or berries are a good addition to add to this recipe, and some even say Rosemary! Can you imagine infusing the panna cotta solution with Rosemary? It should be soo good!

April 3, 2012April 3, 2012

Homemade Put Chai Ko – 砵仔糕

Home Made Boot Jai Goh – Chinese Pudding Cakes

I think I goofed up on this recipe, because it’s more “traditional” to use Chinese slab sugar, or at least rock sugar… or even brown sugar to get the colour. Regardless, you can just substitute the sugar. There’s nothing wrong with using white sugar either!

Ingredients: (makes 4-6)
1/2 cup Hot Water
2 tbsp Sugar
1/4 cup Cold Water
6 tbsp Rice Flour
2 tbsp tapioca starch
1/2 tsp almond extract

First thing is first – as this solution doesn’t like to wait for you… so, get the steamer ready so it’s ready! Also, cut some pieces of plastic wrap or tin foil so you can cover the little bowls before you place them into the steamer.

Now, you get to measure out your hot water and dissolve the sugar into the water.

Then, in another bowl, mix the cold water with the almond extract, rice flour and tapioca starch.

Then, combine the 2 solutions and mix well. When it’s combined thoroughly, I like to pour it into the measuring cup as it has a spout – making it easiest to pour. Now, pour this solution into the molds – and cover it with plastic wrap and place into the steamer immediately.

Fill the molds almost to the top, but be sure to leave some room.

Steam these desserts for about 15 minutes on medium high heat. Then, you’re ready to enjoy! You can either enjoy it in the dish or turn them over and remove it out of the molds!

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If you’re making a thicker one, the best way to check if it’s done, it’s a good idea to do the wiggle test while they’re still in the steamer. It should jiggle, but there’s usually a liquid film on the top – so look at the sides!

March 29, 2012March 29, 2012

Homemade Peanut Butter Bars

Home Made No Bake PB Bars

Ok, those who actually know me, I’m mildly allergic to peanut, but I really wanted peanut butter – enough so it won’t kill me! 🙂 Then, with tons of leftover peanut butter, I didn’t know what to do that was quick and simple.. so, I stumbled upon some easy dessert bar recipes that requires no baking! Fantastic! I modified my recipe from Kraft Recipes

Ingredients:
1/2 cup melted butter
1 cup graham cracker
1 cup powdered sugar
1/2 cup Peanut Butter plus 2 tbsp sugar
1/2 cup milk chocolate – I used baking chocolate, and it was quite bitter. Try chocolate chips!

This is an easy recipe! I don’t do a lot of baking as I’m not good at baking! So, this recipe was right up my alley! First, you melt the butter – once melted, pour the graham cracker, sugar and 1/2 cup of peanut butter.

Now, take this peanut butter mixture and press it into a container where you want to make your bars. Pack it in tight and hard if possible.

Now, you can either melt the chocolate in the microwave, but I did mine on a double broiler. You do this by taking a pot and filling it with some water – and bringing it up to a boil. Then, place a bowl that’s larger than the opening of the pot over the top of the pot. Now, you can melt your chocolate on that surface on top – never allowing any water into the mixing bowl.

Once the chocolate is completely smooth and melted, stir in the 2 tbsp of peanut butter in and mix until complete smooth and mixed

Now, you can pour this chocolate topping on top of the peanut butter bars and smooth the chocolate topping so it covers the entire dessert. Now, we have to refrigerate for at least 3 hours to set!

Now that your bars have set, it’s time to cut it up and enjoy!

February 27, 2012March 22, 2012

Homemade Hot Dou Fu Hua – 豆腐花

Home Made Hot Chinese Tofu Pudding

I was craving the Dau Fu Fa that you can get when you go for dim sum, in that large bamboo container with smooth, soft texture… and served with a ginger syrup. So, I tried to make it at home and I was really happy with the results!

Ingredients:
500mL unsweetened soy milk
1/2 tbsp cornstarch
1/4 tsp gypsum powder
30mL Cold Water

First off, it’s VERY important that you find soy milk at the store with nothing besides water and soy milk. I’ve tried this recipe a few times with soy milk with just 1 more ingredient, and it didn’t set at all! I used Superior Tofu – Fresh Soy Milk. Another option is to make the soy milk yourself at home – which I will eventually do and post.

In a pot, boil the soy milk – but watch it, as soy milk boils over really quickly. You don’t need to over boil it, just as long as big bubbles are forming, it’s definitely hot enough!

In another bowl, combine the gypsum powder with cornstarch, and dissolve it in the cold water.

When you’re all ready to go, set a large clean bowl on the table. This is where your dessert will sit and set. Hold the hot pot of hot soy milk in one hand, and the setting solution in the other. Pour both solutions into this big bowl at the same time so it mixes together while pouring. When finished, put a towel on top and leave it alone for an hour for it to set. It’s best to step out of the kitchen, otherwise, you may be tempted to check up on it, and that can compromise the texture. If you haven’t made the syrup yet, now is a good time to make it by boiling some water with rock sugar and ginger. Taste and adjust to how you like it!

Recently, I made a simple recipe for Dau Fu Fa using gelatin. If you just want this dessert and served cold, it’s a great recipe! Here’s the recipe for Dou Fu Hua

February 8, 2012March 22, 2012

Homemade Sweet Green (Mung) Bean Soup – 绿豆沙

Home Made Lu Dou Sha – Chinese Dessert

I was thinking about a refreshing dessert that is simple to make and refreshing would be the Chinese Mung Bean Soup

Ingredients:
1/2 cup dried green bean
1/4 cup rock sugar
4 cup of water

First thing you have to do is clean and soak the green beans. Keep in mind that the green beans swells up and doubles in size after soaking.

Once you finished soaking the beans – I did mine overnight, but a good rule is to soak at least 4 hours.

Boil the soaked green beans with rock sugar in water. Once the water boils, turn down the heat to a simmer. The green beans will become soft and swell up.

Once the beans started swelling up, basically you’re boiling out the water to the consistency that you like the dessert to be.

We like our dessert to be more on the thicker side, but I must admit – I’ve over done it on mine! I didn’t feel like adding more water to it since the sweetness was perfect, and it wasn’t bad having it thicker either!

This is a dessert where you can enjoy it hot or cold, and it tastes great both ways as well! I found once chilled, it becomes a little bit thicker as well, and less sweet. It’s a refreshing dessert!