Saturday, February 5, 2011

Sweet Desserts...

My healthier version of Teochew infamous dessert O-Ni "芋泥" refined sugar, no lard & coconut cream! But still as tasty & creamy :D

Yam Paste with Pumpkin & Gingko Nuts
Ingredient (6 servings)
  • 650g yam, skinned & cubed
  • 7 tbsp substitute sugar (80gm sugar)
  • 40gm corn oil
  • 50gm gingko nuts
  • 30gm pumpkin, diced
  • 5 pcs water chestnuts, peeled & chopped
  • cornstarch water
  1. Steam yam for 45mins. Mash while is hot.
  2. Place gingko nuts & pumpkin in a saucepan, add 100ml water & 2 tsp substitute sugar (or refined sugar). Bring to boil. Lower heat and cook till pumpkin is soft. Strain away liquid.
  3. Place water chestnuts with 5 tbsp water & 1 tbsp substitute sugar (or refined sugar) in a saucepan. Bring to boil. Add cornstarch water to thicken the sauce.
  4. Heat oil in wok, add mashed yam & sugar. Mix well and cook over low heat till paste is not sticky. (it will pull away from surface of the wok).
  5. Scoop yam paste into individual serving bowl. Divide cooked gingko nuts & pumpkin equally and place over the paste. Steam over boiling water for 30mins.
  6. Cool slightly and serve with water chestnuts sauce.

Super fast & simple dessert as I've used instant fresh lotus seeds.

White Fungus, Lotus Seeds & Honey Sea Coconut
Ingredient (10 servings)
  • 50g white fungus, softened & trimmed
  • 30gm seedless red dates
  • 200gm fresh lotus seeds
  • 300gm honey sea coconut
  • 3 blades pandan leaves
  • 8 cups water
  • 200gm sugar
  1. Place white fungus, red dates, pandan leaves & water in a pot. Bring to boil. Lower heat & cook for 30mins.
  2. Add lotus seeds and sugar, boil for another 15mins.
  3. Cool slightly and scoop into individual serving bowl. Top with honey sea coconut.

1 comment:

busygran said...

I like the way you prepare the desserts! They are so healthy yet tasty!

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