Asian Dessert

Coconut Milk with Tapioca Jelly Recipe

This is a simple dessert for coconut lovers. It's with 4 ingredients and you can make it within 15 mins. Best of all there's no cutting because everything is in a bag or can.

You can eat this hot or cold. I like my Asian desserts hot because my mum would always server it fresh from the stove. Sweet memories. (^_^)

My mum use to make this dessert with the tapioca zig zag sticks, but I couldn't find it in the Asian markets. I don't like pearls that much, so I found the 3 colours tapioca sticks. Maybe they don't import the zig zag styles anymore.

If you don't want a strong coconut taste, then you can put more milk and less coconut milk. The same goes for the rock sugar, if you like it more sweet, put more rock sugar in. But make sure you do a taste test, so you don't make it too sweet.


Prep time:  1 min (it’s all from the can & packet)
Cook time: 15 mins
Serves: 2 medium bowls

 

Ingredients:
40g Tapioca Jelly, sticks, pearl (can use sago)
400ml Coconut milk
200ml Milk (normal or low fat)
2-3 pieces of Rock Sugar

 

Method
1.    Boil water in a pot, pour tapioca into the pot. Turn the stove to medium heat.
It will take 5mins or more to cook. Take out one tapioca and cut it in half or try and chew on it. Inside and outside should be soft, if it’s not soft, continuing cooking the tapioca.

2.    Once tapioca is soft, put the strainer in the sink and run it with cold water. Pout the tapioca into the strainer and rinse

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3.    With a new pot, pour coconut milk into the pot. Turn the stove to low.

4.    Add milk into the pot. (NOTE: make sure you don’t over boil the milk mix, keep on stirring from time to time)

5.    Add rock sugar, and taste.

6.    Once you’re happy with the sugar taste, add in the tapioca. Mix for a few more minutes and turn off the stove.

7.    Serve the mix into bowls.

You can serve hot or put it in the fridge for an hour and serve cold.  Enjoy the dessert!

Quick & Easy Crispy Almond Cookie Recipe

You can learn how to make almond cookies! 
This is one of my favourite recipes to make. It's quick and easy, it will take less than 30mins (including baking time).
I was debating if I should have put the title as crispy or crunch because it's both! 

Enjoy the recipe below and let me know what you thought of the cookie!

In the video, the subtitle and the audio doesn't match as well.. Originally I thought I'll do the normal subtitle on the bottom, but I thought, why not add a voice over.
From now on, I'll try and do more voice over and do less of the subtitle.


Please see below for my recipe:

Prep time: 10-20mins
Baking time: 15-30mins
Serves: About 15-30 pieces (depending on size)

Ingredients
90g Flour (plain/all purpose)
40g Sugar (granulated/caster)
3x Egg whites
230g flaked almond
2 tbsp oil (canola/olive/vegetable)
*This amount of ingredients gives me 2 and a half batches to cook in the oven.

Instructions:
1. Preheat the oven to 180C/350F

2. Grab your mixing bowl and add the 3 egg whites.

3. Pour the sugar, flour and oil on top of the egg whites.

4. Mix it using a whisk, until the batter becomes smooth

5. Afterwards, add the almond flakes into the batter mix, then put it aside

6. Grab the baking tray and line it with baking paper (foil underneath is optional)

7. Scoop some batter onto the tray

8. Use the spoon to spread out as thin as possible. If it’s too thick, the cookie won’t taste as nice and will be thick. This may take a few tries!

9. Once done, add it into the oven for 15mins or under golden brown. The temperature remains as 180C/350F.

10. Get your cooling rack ready on a table. Once the cookie is ready, take it out of the over.

11. While the cookie is still soft, cut or rip in pieces. If the middle is still white/light brown, put it back into the oven for another 15mins or until it’s golden brown