Steamed Rice Flour Cake - 伦敦糕 - 白糖糕

Kuih Bingka - 南洋木薯糕 - Tapioca Cake

Nian Gao - Traditionale Glutinous Rice Cake - Tee Kuih - 年糕

Kuih Lapis Tapioca (sago) - 南洋千层糕

Happy Dragon Year 龙年愉快 - Tang Yuen 汤圆

祝大家，

龙年行大运 - 龙年乐融融- 龙马精神- 龙心大悦 - 龙体康泰 - 龙腾运来 - 龙年吉祥 - 龙飞凤舞- 龙腾虎跃- 龙耀凤鸣 - 生龙活虎 - 龙凤呈祥！！！！！！！！！

Water Cheastnut Pudding 马蹄糕

Yokan & Agar-agar

I want to try this dessert since years ago, and lately I made it for easter gathering. Honestly, I didn't likes it, I personally would prefer the original agar agar rather than this. Don't know why, may be the taste.. so, I will not post the recipe.

Dou Hua - Tau Foo Fah - Tau Huay - Soya bean curd - 豆腐花

Yeah, I did it ! I made my every first tau foo fah. For more information , click here http://en.wikipedia.org/wiki/Douhua . I used chow time recipes. Well, it doesn't as good as we bought but happy that i can make it by myself and will try other methods such likes using pectin or gelatine or even agar-agar.

Source: Chow Time
http://chowtimes.com/2006/03/21/sweet-soy-pudding-tou-foo-fa/

Ingredients:

1 liter soy bean milk
1.5 tsp gypsum powder
1.5 tsp cornstarch
1 tbsp hot water

Methods:

1. Boil the soy bean milk.
2. Dissolved the gypsum powder with hot water and then adding cornstarch and mix well, set aside.
3. When the soy bean milk is boiled, remove from heat immediately. Pour the gypsum-cornstarch mixture into a pan (stir well before pour it), the strain in the hot boiled soy bean milk to the pan. Cover lid and leave it for an hour. Do not touch or move it! Serve hot or cold with some syrup.

Notes;

1. Don't move ot touch the tofufah or it may be failed.
2. Ginger Syrup : Boiled 1 cup sugar with 1/2 cup water with some ginger slices till dissolved and a bit syrup alike.

Longan Jelly

Agar-agar, 洋菜, 瓊脂、石花菜、大菜, 寒天， is a gelatinous substance chiefly used as a solid substrate to contain culture medium for microbiological work. It is an unbranched polysaccharide obtained from the cell membranes of some species of red algae or seaweed. Agar can be used as a laxative, a vegetarian gelatin substitute, a thickener for soups, in jellies, ice cream and Japanese desserts such as anmitsu, as a clarifying agent in brewing, and for paper sizing fabrics. The word agar comes from the Malay word agar-agar (meaning jelly). It is also known as kanten, agal-agal (Ceylon agar), or China grass. In Asia, peoples use it commonly for dessert. Today , I make it with some longans cause my kids love longans.

Source : Chow Time

Ingredients:

1 can longans
20g agar-agar stripes/ strands
100g sugar
1 litre water
sufficient food colouring

Methods:

1. Seperate the longans and save the syrup.
2. Soak the agar-agar in cold water for 15 minute to soften it. Drained.
3. Boil sugar, water and syrup and add in agar agar, stir until the agar-agar and sugar is dissolved.
4. Add in food colouring and it before pouring into moulds.
5. Place a few longans in several moulds. Pour in the agar-agar mixture. Let cool and chill in the refrigerator before serve.

Mah Dou Koh 椰汁馬豆糕

Mah Dou Koh 椰汁馬豆糕 is a very famous and common dessert for cantonese which you can find it at any chinese restaurant. It is simple, delicious, sweet and tasty, but it is very easy to do too. Normally, chinese will make it during new year. Hope you will like it too.

Source: Yee's Kitchen, Mrs. Choi,

Ingredients:

100g yellow split peas (soak overnight)
165g evaporate milk
150-200g sugar (original recipe is 300g)
400ml coconut milk
170g cornstarch
5 cups water

Methods:

1. Cook yellow splits peas till soft, drain.
2. Combined cornstarch and coconut milk and evaporated milk.
3. Boil water and sugar till dissolved, slowly pour in (2) and stir constantly till thick and then mix in cooked yellow split peas. Remove from heat.
4. Pour into mould and when it come to room tempreture, chilled it in refrigerator for hours before served.

Notes:

1. The reason to soak the peas is to get the right texture---- soft but unbroken.
2. It is still sweet to me, please adjust the sweetness.

Emperess Chi Xi dessert 豌豆黃(yellow split peas pudding)

This dessert is a typical northern-china snack. Emperess Chi Xi loved this dessert, nowadays everyone can eat it and it is very easy to make. It is sweet and refreshing too and it smelt in your mouth. You can buy yellow split peas at supermarket, chinese shops or asian supermarket.

Source: Eupho Cafe

Ingredients:
450g Yellow split peas
5 cups water
1/2tsp baking soda
6 cups water
11/3 cup sugar

Methods:
1. Wash yellow split peas, drain it.
2. Soak the peas with 1/2tsp baking soda and 5 cups of water for 6 hours.
3. Drain out the soda liquids, wash the peas again for at least 5 times. Drain out the excess water.
4. Put the peas into a pan with another 6 cups clean water and cook it over medium-high heat till boiled. When it is boiling, you will see a lots of white bubbles. Scoop out all the bubbles. Turn to medium heat and cook it till soft.
5. Place the soft cooked peas and the rest of liquids into blender and blend it till very smooth.
6. Then place the blended peas into pan again and add in sugar. Cook over low-medium heat till the mixture is dry enough to form.
7. Place the mixture into a mould which covered with plastic bag. Press to compact and cover it again with another plastis bag. Brush the surface with a brush for a smooth pretty look. Refrigerated for at least 4-5 hours before cutting.

Notes:
1. The reason soaking the peas with baking soda is to soften the peas and reduce the beans flavour.
2. Must cook the peas till very soft before blend it.
3. Cook the peas mixture till dry enough or you may failed.
4. I put plastic bag under and on the mould to prevent sticking on the mould, i brushed the plastics bags because i want a smooth shinny surface.
5. Cut the pudding only when it is cold or you won't get a smooth face pudding.
6. Yellow split peas is known as chickpeas (english), kacang kuda (bahasa melayu), 豌豆 (in mandarine)or 馬豆 (cantonese).
7. You can used this dessert as filling for mooncakes, biscuit etc and it is also healthier cause contain no oil.

Sweet Potatoes Soup

When I was a young girl,my mum loves to boiled 'tong sui'糖水 or 甜湯 -sweet soup for us to reduce our body heat and as a dessert. Last week i saw a lots nice and cheap orange colour sweet potatoes which very hard to find at here, i bought it and make tong sui for my lovely family.

Source: Lily Wai Sek Hong, My mom

Ingredients:

Sweet potatoes
2-3 Pandan leaves
Enough sugar
Water

Preparation:
1. Wash the sweet potatoes throughly, peeled the skin,removed the dots.
2. Cut sweet potatoes into small portions.
3. Knot the pandan leaves, put it into a big soup pan with enough water and sweet potatoes too.
4. Boiled it for half an hour to 2 hours.
5. Add sugar into the soup. Ready to serve.

Notes:
1. Boiled it over low heat, if water too less,add more water cause it should be likes clear soups.