Thai Red Ruby Dessert (Tub Tim Krob) by Angela Seah Thulin

Inspired by Rayson Tan on Singapore's TV Channel 8 show yesterday - he was making this thai dessert and it reminded me of how long it's been since I had it. So I quickly got my husband to buy some water chestnut back the same evening! Here I am making this today! What a glutton!

Ingredients -

150g chinese water chestnut

1/2 tsp red food coloring

3/4 cup water

3 pandan leaves

200ml coconut cream (I use kara, pic shown below)

350ml water

95g (adjust sweetness accordingly)

pinch of salt

250g tapioca flour

Steps -

1. Peel and cut the water chestnut into small dice about 1cm.

2. In a bowl, mix the red food coloring with 3/4 cup water and mix in the diced water chestnut. Mix well. Set it aside for 15 minutes or until chestnut turns red.

3. In a saucepot with pandan leaves, add the coconut cream, 350ml water, sugar and pinch of salt in. Let it come to a simmer and then remove from stove and set it aside to chill.

4. Drain the soaked red chestnut. Then add tapioca flour in and mix well. Ensure each and every diced chestnut are coated with flour. Then sift and remove excess flour.

5. In a hot boiling water, add the chestnut in and let it cooked for 5 minutes. Then put them into cold water.

Serve with slices of jackfruit and cold coconut milk. 

Recipe origin - https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/268634530009814/?type=3&theater

Mango Sago in Coconut Milk 楊枝甘露 by Angela Seah Thulin

This is one of my favorite cold desserts. Because I don't like evaporated milk, I replaced it with coconut milk and water. On another day, I tried making it with evaporated milk just for my family so I have two recipes below.

Ingredients -
200ml coconut milk (I used Kara)
170ml water
3 tbsp sugar
70g sago
4-5 ripen mangoes


Steps -
1. Soak the sago with water for 5 minutes. Then cook it in boiling water for 8 minutes. Remove from heat, cover with lid and close for 10 minutes. Drain and cool with cold water. Set aside.
2. In a pot, mix the coconut milk, water and sugar together. Bring it to a soft boil or until the sugar has dissolved. Set aside to cool completely.
3. Puree some mangoes to achieve 300g (keeping some to cut into cubes to deco) and pour it in to above point 2. Add the ready sago in too. Stir to mix well. Refrigerate for 2 hrs. 

Serve and top with more mango cubes. Best served chilled.

Alternative 

Ingredients -
150ml coconut milk (I used Kara)
150ml water
150ml evaporated milk
3 tbsp sugar
70g sago
4-5 ripen mangoes
pomelo

Steps -

1. Soak the sago with water for 5 minutes. Then cook it in boiling water for 8 minutes. Remove from heat, cover with lid and close for 10 minutes. Drain and cool with cold water. Chill in fridge.

2. In a pot, mix the coconut milk, water and sugar together. Bring it to a soft boil or until the sugar has dissolved. Set aside to cool then pour the evaporated milk in. Mix well. 

3. Puree some mangoes to achieve 300g (keeping some to cut into cubes to deco) and pour it in to above point 2. Add the chilled sago in too. Stir to mix well. Refrigerate for 2 hrs.

Serve and top with more mango cubes and pomelo. Best served chilled.

Mango Sticky Rice by Angela Seah Thulin

Mango sticky rice - a traditional Thai dessert made with glutinous rice, fresh sweet mango and coconut milk. This is one of my top favorites that is a MUST for me to buy whenever I am in Bangkok or transit any flight via Bangkok airport. At least two boxes each time!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/554584138081517/?type=3&theater

Ingredients -
2 ripe mango
180g glutinous rice
200ml coconut cream
1/8 tsp salt
2 tbsp sugar
1 tsp sesame seeds
Opt - pandan leaves

Steps -
1. Rinse and soak the glutinous rice for at least 3 hours.
2. Pour the coconut cream into a small saucepot, add the salt, sugar and pandan leaves. Simmer with low heat until sugar melted. Set aside.
3. Steam the glutinous rice in high heat for 25 minutes. 
4. Scoop the rice to a big bowl and fluff the rice with almost half of the coconut cream. Mix well.
5. Assemble and serve with mango. Topped with toasted sesame seeds and balance coconut cream.

Notes - 
1. I used 2.5tbsp of sugar.

Toast the sesame seeds

Mango Coconut Agar Agar by Angela Seah Thulin

For mango lovers this is definitely going to be a treat, just make sure that you use ripe mangoes for the best flavour. 

Agar-agar, a vegetarian gelatin substitute, is very rich in fiber and best of all it is low on calories. Best for making dessert, just omit sugar and use any low calorie sweetener to prepare a healthier dessert.

It's 24 degrees in Sweden! Let's have a cooling dessert!

Facebook link - https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/548836911989573/?type=3&theater

Ingredients -

Mango layer
250g Mango (puree)
1/2 cup orange juice
1 1/4 cups water
2 tsp agar agar powder
1/3 cup sugar

Optional -
mint leaves
mango cubes

Coconut layer
2/3 cup water
1 tsp agar agar powder
4 tbsp sugar
1/8 tsp salt
2/3 cup coconut milk

Steps -

Mango layer
1. Using a blender, puree the mango and orange juice until smooth. 
2. In a small pot, add water and agar agar powder in. Cook and stir till powder has dissolved. Bring it to a boil. Then add sugar and the mango puree in and stir till well mixed. Adjust the sweetness to your preference.
3. Pour the mixture into a mould. Add mango cubes and mint leaves if you like. Chill it or allow the surface to set and no longer moves when you jiggle it.


Coconut layer
1. In a small pot, combine the water and agar agar powder, cook and stir till powder dissolved. Bring it to a boil. 
2. Add the sugar, salt and stir until dissolved. Add the coconut milk in, stir to mix well and remove from heat.
3. Pour this onto the mango layer gently (if you pour too hard, it might break or cause dents in the mango layer).
4. Refrigerate for hours until cold. Serve!


Recipe origin: https://www.youtube.com/watch?v=o_u21ZAAQuo

Sago Pudding (Gula Melaka) by Angela Seah Thulin

Is this your favorite too?? It is ours!

Ingredients -
100g small sago
1 litre water
120ml coconut milk (I used Kara brand)
1 pandan leaf
pinch of salt
1 round block of gula melaka
3 tbsp water

Steps -
1. In a pot, bring 1 litre water to a boil then add the sago in. Keep stirring to prevent sticking and cook till translucent. Drain and run with cold water. Set aside.
2. Scoop the sago into moulds of your choice and chill in the fridge for few hours to set.
3. In a pot, cook the pandan leaf with coconut milk and salt until it simmers. Set aside to cool.
4. In another pot at medium low heat - cook the gula melaka with 3 tbsp water until it has totally dissolved.
Unmould, serve with coconut milk and gula melaka. 

100g sago for 3 moulds only

Pulut Hitam by Angela Seah Thulin

What is Bubur Hitam? https://en.wikipedia.org/wiki/Bubur_ketan_hitam

Serves 3-4 rice bowl

Ingredients -
3 pandan leaves, tied
200g glutinous black rice (premium quality)
5.5 cups water water
1 round block of gula melaka 
Few tbsp of granulated sugar
Some coconut milk (I used Kara brand)
Pinch of salt

Steps -
1) Wash the rice till run clean and soak for an hour.
2) In a pot with boiling water, place the pandan leaves and washed rice in. Let it come to a boil.
3) Then lower the flames and let it simmer till liquid turn creamy, rice is soft yet with a bite to the grain. About 50 minutes to an hour. Stir once a in while.
4) Add sugar and gula melaka in, adjust taste accordingly and keep stirring till suagr dissolve.
5) Then in another pot, pour coconut milk in and let it come to a gentle boil and add salt to it. Set aside.
6) To serve - drizzle coconut milk on it.
7) Any balance, pour on popsicle container and freeze it.

Notes - 
1. Because i did not soak my glutinous rice so it took me about an hour to get it cooked despite using Le Creuset pot.
2. I boiled with 5 cups of water first. The other 0.5 cup water was added a while later.

Orh Nee (Yam Paste) 芋泥 by Angela Seah Thulin

A traditional teochew dessert served in chinese restaurants and/or during chinese weddings. I'm away from Singapore yet i can have this in Sweden... I'm never far from home it seems. 

I like my orh nee with a little coconut taste in but not pumpkin. The creamy, thick, sticky and sweet orh nee is perfect together with the gingko nuts ... 

Not difficult to make - just steam, mash or blend and then cook it.

*Sweetness is entirely up to you, I used more than one pc of the bing tang/rock sugar boiled in 500ml water. I add ginkgo nuts in to the water together with pandan leaves and boil together.
*I don't like pumpkin so my total taro I used was 700g. 
*For thicker result, use less water ie.300ml.


Ingredients -

500g taro (slice thinly or cut in cube) 
300g pumpkin (cut into cube)
500ml water boil with one big piece of rock sugar (冰糖) + 3 pcs of pandan leaves tied together. 
Gingko (your choice of amount)
150ml coconut milk 
4 tbsp shallots oil

Directions - 

1)  Steam taro and pumpkin for 25 minutes or till very soft. Then use a fork/potato masher to mash it while it's still hot and set aside. Using a processor will get a smoother paste. 
2) Heat wok and add 3 tbsp shallots oil, add the mashed mixture in, stir fry the mixture over medium low. Stir continuously until taro and oil are well combined. (add 1 tbsp shallot oil if it's not combining). 
3) Reduce heat and add in the rock sugar water gradually n keep stirring till taro paste becomes smooth and paste-alike consistency.
4) Still in low heat - Add coconut milk in gradually and stir till well-combined. 
5) Top with gingko. 

Note - Do not consume too many gingko nuts (1-3 a day) as they can be toxic in larger doses especially for younger kids.

Taro and sweet potato balls by Angela Seah Thulin

I love Taro and sweet potato balls! I fell deeply in love when i first had it in Taiwan during a holiday many years ago. Then they launched this in Singapore. Oh my! Not just me, even my husband is in love with it. We could have this every alternate day easily. Since now i've moved to Sweden, i have to make everything from scratch. My husband had a big portion right after his dinner. He was saying - I was craving for this so much! Mmmm...the chewiness of the yam with the cooling sweet grass jelly...

Easy recipe, not difficult but you need time to do it.

Taro and sweet potato balls with grass jelly dessert by Angela Seah Thulin

Ingredients- 

350g yam

130g tapioca starch 

1 tbsp caster sugar

60gm sweet potatoes 

25g tapioca starch, or more 

2 tsp caster sugar

Steps -

1. Peel, cut the yam and sweet potatoes into slices and steam till cooked. Est. 20minutes...

2. While yam is hot, mash it and mix in the tapioca starch using a ladle. Add sugar in. Then knead to form a dough. Add bit of water if needed. 

3. Roll it into a thin long log and cut. 

4. Repeat the same for sweet potatoes. 

5. You may freeze them if you do not want to cook all. Dust with some corn starch to avoid sticking together.

6. Prepare a cold icy water in a big bowl. 

7. To cook - in a pot of hot boiling water, add these in. Let it cook till float and then continue cooking for another 2 minutes. 

8. Transfer them to the cold water immediately. 

Yam, sweet potatoes in orange and yellow color

9. Assemble with grass jelly and done! 

Notes - sweet potatoes are quite moist, you will likely need more tapioca starch. Do not add too much or keep adding them else it will be too chewy. If it's still too moist, let it rest aside and it will slightly harden otherwise place the dough into microwave for ten seconds or so. 

I bought these bubble pearls and boiled them myself :)

Tapioca flour jelly by Angela Seah Thulin

I have always love this tapioca flour jelly in my dessert BuBur Chacha (cook with coconut milk, sweet potatoes, yam - a common dessert serve in Singapore(. 

And very often  i have to get up very early just to go to the wet market in Singapore to buy this. Staying in Sweden, i have to make myself from scratch for most of my cravings. 

This is the tapioca flour jelly. Since i love it so much, this time i added them to my Longan/red dates dessert instead. 

Ingredients - 

100g Tapioca flour
est. 80ml boiling hot water (starting from 50ml, add slowly)
*opt - coloring
*opt - caster sugar (abit)

Steps-
- Mix together and knead them into a pliable dough
- In a pot with boiling water, cook these till float, then scoop up after 1-2 mins.
- Transfer them into icy cold water to achieve the chewiness.

Join me at Facebook cooking group - Plate & Palate
Facebook - Angela Seah Thulin
Facebook page - Fun @ Sassy's Kitchen
You Tube - Angela Seah 
Google+https://plus.google.com/108854154044884708244/collections

Taro Balls in Coconut Milk by Angela Seah Thulin

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.233725063500761.1073741833.233664896840111/366925130180753/?type=1&theater

Ingredients -

(A)
340g yam
100g glutinous rice flour...
100g tapioca starch
70ml coconut milk, I use kara
125ml water, estimated

(B)
150g sugar or more, adjust accordingly
130ml coconut milk, kara
100ml water or more, adjust accordingly
Pandan leaves (optional)

Steps
1. Cut the yam into cubes and steam for 20minutes.
2. Mashed the yam thoroughly and add glutinous rice flour and tapioca starch in. Knead in.
3. Add 70ml coconut milk to the mashed yam and knead and slowly add water to the yam and mix together to form into a non-stick dough. I used about 125ml water.
4. Then roll them into balls. In a pot of boiling water - add these yam balls in and let it cook (4-5minutes) till float. Once the balls float, let it cook for another 2-3 minutes.
5. Meanwhile with another pot - add in (B), which is the coconut milk, water, pandan leaves and sugar to gently let it boil. I added 100ml water so that it won't be so thick. But it's entirely up to you. Off flames.
6. Scoop the ready boiled yam balls over to this pot of coconut milk.

Done!

Tapioca Kueh by Angela Seah Thulin

Never expect to make this in Sweden kitchen. The last time i had this was during my holiday in Singapore (in November) making at my mum's kitchen. This was one of my favorites so was for my husband. We took turns to grate it, seems quite tiring :p Anyway we made it and hubby brought a BIG piece to work as his breakfast. That shows that he really love it because his breakfast is usually either cereal with milk or oatmeal porridge. Try this super soft tapioca kueh!

Recipe Link - 
https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/290505411156059/?type=3&theater

木薯糕

材料A
木薯刨丝 550公克
椰汁 70毫升
水 180毫升
糖 9大匙（1大匙=15公克）
少许盐
*可选择性 - 1 滴黄色素或其他色素

材料B
1粒新鲜白色椰丝
少许盐
1-2 片斑兰香叶

作法
1）取一深盘将材料A 一起混合搅拌均匀成糊状混合物有些许浓，如喜爱较柔软的可加少许水。
2）试味，甜味可依个人喜好加以加减。
3） 在方形或圆形蒸盘周围和底面抹上少许油，或铺上烘焙纸。倒入混合糊！
4）以大火蒸45分钟，取出誏其冷却。
*切记需待冷却方可切块！刀面抹上少许油以防黏刀。
5）将材料B放入蒸笼蒸5-10分钟即可。
6）将切块的木薯糕加入蒸好的椰丝，即可享用。

Ingredients -
Part (A)
550g tapioca, after grated
70 ml coconut milk
180 ml water
9 tbsp sugar
Pinch of salt to be added to the above
*Opt - 1 drop of yellow coloring

Part (B)
S$1 Fresh shredded coconut
Pinch of salt
1-2 pandan leaves

Steps -
1. Grate your tapioca
2. In a big bowl, mix all the Part (A) together. Mixture should be slightly packed/thick. Adjust by adding more water if you wan it more soft like 興興
3. Taste the mixture on sweetness. It should taste slightly sweeter.
4. Pour the mixture in a round or square pan. Grease the bottom and sides of the pan or line with parchment paper.
5. Pre-boil water. Steam the mixture for 45 minutes over rapid boiling water. Remove and let COOL completely.
*When hot, it's difficult to cut/slice. When cool, it will taste sweeter.
6. Steam part (B) - shredded coconut with few pieces of pandan leaves on it. Sprinkle pinch of salt on it. Steam in boiling hot water for 5-10 mins.
7. Cut your Kueh in any sizes you like and roll them with the shredded coconut.

三层木薯糕 / 3 layers Tapioca Kueh ❤

Recipe link - 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/316181571921776/?type=3&theater

Ingredients -
Part (A)
550g tapioca, after grated
70 ml coconut milk
180 ml water
9 tbsp sugar
Pinch of salt to be added to the above

Part (B)
S$1 Fresh shredded coconut
Pinch of salt
1-2 pandan leaves
*Food coloring (I use wilton)

Steps -
1. Grate your tapioca
2. In a big bowl, mix all the Part (A) together. Mixture should be slightly packed/thick. Adjust by adding more water if you wan it more soft like 興興
3. Taste the mixture on sweetness. It should taste slightly sweeter.
4. Divide the batter into 3 portions/colors. Fex. Yellow, pink and purple.
*Pre-boil water for steaming
5. Pour the first color mixture in a round or square pan. Grease the bottom and sides of the pan or line with parchment paper.
6. Steam the first color mixture for 9 minutes over rapid boiling water.
7. Then second layer for 11mins over rapid boiling water.
8. Last layer for 30mins over rapid boiling water.
9. Remove and let it COOL completely.
*When hot, it's difficult to cut/slice. When cool, it will taste sweeter.
10. Steam part (B) - shredded coconut with few pieces of pandan leaves on it. Sprinkle pinch of salt on it. Steam in boiling hot water for 5-10 mins.
11. Cut your Kueh in any sizes you like and roll them with the shredded coconut.

Facebook link: 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/350291598510773/?type=1&theater

Recipe: 

https://www.facebook.com/sassyangelakitchen/photos/a.233719563501311.1073741831.233664896840111/316181571921776/?type=3&theater 

Steps -

1) Grate the tapioca and achieve 550g.

2) Add all the ingredients in - sugar and coconut milk in and mix well.

3) To make two colors - divide equally and then add colors to it.

I'm using Wilton colors - Sky blue and Pink

4) Put to steam the first layer for about 15mins (if you are using tall small container like this) over rapid boiling water.

5) Pour second layer only when first layer isn't watery on surface anymore. Steam the second layer till cooked for about 45-55mins.