Lek Tow Suan

Special request from my son to make this today.  I have this recipe for a long long time and I use it all the time whenever I have party.  This is a no fail and super easy recipe, it just take a little planning ahead to soak the bean in advance.  

Ingredients:

300g mung beans without shell, wash and soak for 4 hours

280g sugar

7 1/2 cups water

4 pandan leave
Thickening:

80g sweet potato flour

80ml water
Garnishing:

5 you tiau (Chinese fried cruller) 

Method:

Drain mung beans in a colander lined with a muslin cloth

Lift the bean from colander with the help of the muslin cloth and transfer to a plate and steam on high heat for 20 mins
Put sugar, pandan leave and water in a large pot and bring to a boil, when boiled, reduce heat and cook for another 10 mins
 

Mix the sweet potato flour and water in a bowl and mix well till no lumps

Slowly pour the flour mixture in and stir continuously at the same time
Lift steam bean from the plate with the help of muslin cloth (this prevent the bean from broken into small pieces) and pour into the starchy liquid 
As soon as it boils again, remove from heat

Serve hot with you tiau  

Quick And Easy Teochew Muah Chee 麻糍 – Gluten Free

  

Muah Chee 麻糍 is a Southern Chinese (Fujianese) dessert, is a steamed sticky dough made of glutinous rice flour which cut into small pieces and coated with lots of crush peanut and sugar.  
Muah Chee can be found in South East Asia, especially Malaysia and Singapore. This is a childhood treat for me when I’m little. Lots of recipe require to steam the dough for 45mins. But this recipe, which was shared by my friend Lorna Tan, is a short cut of making this supper soft muah Chee, it require no steaming at all and can be ready in under 15mins, the Camel brand ground peanut powder already has got sugar in there, so is just pour and serve! This dessert is very good for entertaining guest as it is super fast to prepare and yummy! All you need is glutinous rice flour and the peanut powder! 
Serve 2
Ingredients:

1 cup of glutinous rice flour

1 cup of water

1/2 tbsp of fried shallot oil – see note below 

1 tablespoon toasted white sesame seed

1 tablespoon fried shallot

100g Camel brand Ground Peanut Powder

Method:

Pour 50g of the peanut powder onto the serving plate, set aside 

  
Mix the flour and water in a bowl and use a hand whisk and mix well

  
Heat a non stick pan with oil and pour in the batter 

  
cook over medium low heat. Fold the mixture from the sides to the middle of the pan with a spatula till it forms a soft, wobbly dough. Lower the heat and continue to cook the dough till the sides are clean and form into a ball

  
remove to the serving plate and cut into bite size 

  
Sprinkle in the another 50g peanut powder, sesame seed and a little fried shallot and serve immediately 

Note: fried shallot oil can be obtained by frying sliced shallots in oil till shallots become golden brown, drain the fried shallots and reserve the oil

Quick And Easy Muah Chee 麻糍 – Gluten Free

     

Muah Chee 麻糍 is a Southern Chinese (Fujianese) dessert, is a steamed sticky dough made of glutinous rice flour which cut into small pieces and coated with lots of crush peanut and sugar.  

Muah Chee can be found in South East Asia, especially Malaysia and Singapore. This is a childhood treat for me when I’m little. Lots of recipe require to steam the dough for 45mins. But this recipe, which was shared by my friend Lorna Tan, is a short cut of making this supper soft muah Chee, it require no steaming at all and can be ready in under 15mins, the Camel brand ground peanut powder already has got sugar in there, so is just pour and serve! This dessert is very good for entertaining guest as it is super fast to prepare and yummy! All you need is glutinous rice flour and the peanut powder! 
Serve 2
Ingredients:

1 cup of glutinous rice flour

1 cup of water

1/2 tbsp of cooking oil

100g Camel brand Ground Peanut Powder

  
Method:

Pour 50g of the peanut powder onto the serving plate

Mix the flour and water in a bowl and use a hand whisk and mix well

  

Heat a non stick pan with oil and pour in the batter 

  
cook over medium low heat. Stir the mixture with a spatula till it forms a soft, wobbly dough. Lower the heat and continue to cook the dough till it almost forming ball of dough, add in the cooking oil and cook till the sides are clean and form into a ball

  
remove to the serving plate and cut into bite size 

   
 pour in the another 50g peanut powder and serve immediately 

Magic AGAR-AGAR – Cooking On Stove Or With Thermomix

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This agar agar is so easy and like magic, it separated into two layer when it is cool down: a bright jelly layer on top and coconut layer on the bottom.

Read more at http://whiteonricecouple.com/recipes/magic-custard-cake/#jc4bzUPOBriFHM7z.99

Ingredients

1 (12g) pack of Swallow Globe Brand Agar-Agar Powder

1300ml Water
200ml Kara brand coconut cream

250g white Sugar

4 Pandan leaves – tear and tie into knot

1 Egg – beat well

Stove Method

1. dissolve the agar-agar powder in the water

2. add the pandan leaves and bring to boil

3. add sugar, stir and cook over low heat for about 10-15 mins

4. in a bowl, mix the egg and coconut milk together and stir well

5. when it is fragrant, remove the pandan leave, pour in the egg mixture slowly, stirring continuously

6. when it boil again, turn off the fire

7. pour in moulds and allow to cool before putting in the fridge

Thermomix Method:

1. in a bowl, mix the egg and coconut milk together and stir well

2. Put the water and agar-agar powder in the TM bowl, 10 sec / speed 3

3. add the pandan leaves put on the measuring cup 8 min / 100°C / speed 1

4. add sugar, put on the measuring cup, 10 mins / 80°C / speed 2

5. Discard the pandan leave, close the lid, Varoma  / 5 min / speed 2 then pour in the coconut mixture slowly (do not put the measuring cup)

6. pour into moulds and allow to cool before putting in the fridge to let it set