Red Bean And Yam Dessert 芋香红豆汤 – Stove And Thermomix Method



200g yam, peeled and cubed, steamed until soft

150g red bean, overnight

2 pandan leaves

80g rock sugar or to taste

700g water (or more)
Stove Method:

1. Put red bean, pandan leaves, sugar and water into a pot and cook at medium heat until red bean are soft

2. Steam yam separately till soft

3. Discard the pandan leaves, transfer to a food process (or use a hand held mixer) and blend till smooth.

4. Add in the yam and serve immediately.

Thermomix Method:

1. Place red bean, water and pandan leaves into TM bowl. Place the yam on the steamer and cook for 30 mins / Varoma temperature / speed spoon.

2. Discard pandan leaves and blend 40 sec / speed 7

3. Add sugar and cook for 5 min / 90°C / speed 3

4. Add in the yam and serve immediately


Beer Jelly🍻🍻🍻


When I first saw this on YouTube, I was like, Oh this is so cute!! I want to make this! So I went to the shop and grab a bottle of apple juice and play with it, when I leave it in the fridge to chill, my husband and my son ask me “why there is beer in the fridge?” Guess it was so real that they have been fooled! Happy Easter everyone, cheers!!

500ml clear Apple juice ( I use golden circle) 

10g gelatin powder 

 2 wine glass 

A basin of ice cold water


1. Take 3 tbsp of apple Juice and gelatin put in a microwave oven proof jug or deep bowl and use a hand whisk and mix well. 

 2. Cover with a cling wrap and microwave for 30 sec 

 3. Add in the remaining apple juice and whisk well 

 4. Transfer to the basin of ice cold and whisk slowly for about 6 mins


5. Remove the bowl from the ice water, whisk quickly for 15 sec to make the foam


6. Pour into the wine glass, chill in the fridge for at least one hour to set.


Pumpkin And Yam Paste – Cooking on Stove Or With Thermoix

Serve immediately


This is a super easy and yummy dessert. It tastes like Au Nee in liquid form! If you like Au Nee, you should give this a try, is yum!

Recipe from Thermomix A Taste Of Asia Cook Book.

Serve 4-6
Cooking time: 20 min

200g pumpkin, peeled and cubed
250g Yam, peeled and cubed
500g water
2 pandan leaves, tied into a knot
60g sugar
120g coconut milk

Stove Method:
In a pot, bring water to a boil, add in pumpkin, yam, water and pandan leaves and cook till pumpkin and yam are soft.

Discard the pandan leaves, transfer to a food process (or use a hand held mixer) and blend till smooth.

Add in the coconut milk and sugar and cook for another few mins till sugar is dissolve.

Serve immediately.

Thermomix Method:
Place pumpkin, yam, water and pandan leaves into TM bowl. Cook for 15 mins / Varoma temperature / speed spoon.

Discard pandan leaves and blend 40 sec / speed 7

Add sugar and coconut milk and cook for 5 min / 90°C / speed 3

Magic AGAR-AGAR – Cooking On Stove Or With Thermomix



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.



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

APPLE CRUMBLE 🍎🍎🍎 (Thermomix)

(Crumble is of British origin and is an easy warm dessert)

Serve 6
Prep time 10 mins
Total time 45 mins

Ingredients for Crumble:
150g plain flour
100g butter cut into pieces + some extra
80g sugar
1/8 tsp salt

Ingredients for Filling
600g apples, peeled, cored, cut into quarters
1 tbsp lemon juice
40g sugar
1 tsp cinnamon


Place all crumble ingredients into Thermomix Mixing bowl, mix 10 sec/speed 6. Transfer into a bowl and set aside.

Place all filling ingredients into Thermomix mixing bowl, chop 2 sec/speed 4 and heat 5 mins/100 degree C/ reverse/speed 1.

Preheat oven to 180 degree C
Place filling into a buttered rectangle baking dish.
Scatter crumbles on top of apple mixture and bake in the oven for 25-30 mins until golden brown. Serve warm.

Enjoy apple crumble with whipped cream, vanilla sauce, or a scoops of ice cream.
When entertaining guests, prepare crumble in advance and bake while serving the main course.
You can double this recipe, just cook the apple mixture 3 mins longer and use a bigger casserole dish.

Crumble: replace up to 50g flour with ground almonds or other nuts
Be creative with your filling, instead of apples and cinnamon you can use other fruits (e.g. Peach, rhubarb, blackberry, gooseberry, plum) and other spices (e.g. Vanilla, rosemary, sage, thyme). Some fruits need no chopping.


One dessert with two way of eating it, the traditional way and modern way, which way do you prefer?
240g​ black glutinous rice
60g​ white glutinous rice
8 ½ cups​water
200g​ palm sugar
+- 40g​ sugar to taste
1/4 tsp salt

1. Put all the ingredients into thermo pot and boil for 15-20 mins
2. Turn off the heat then put into the thermo pot for few hours

Coconut milk – to serve:
200ml ​Kara coconut cream
50ml ​water
¾ tsp​salt

In a small saucepan, put in the coconut cream, water and salt and cook, once it start to bubbles turn off immediately, do to let it boil.

Alternatively you can serve with vanilla ice cream.

Teochew Yam Paste With Pumpkin And Gingko Nuts 潮州芋泥

I am a Teochew, and this is a traditional Teochew dessert, I remembered when I was young, I only get to eat this during wedding dinner. I love anything that is Yam, yam basket, Bubur char char, yam with rice etc. But my tummy don’t quite agree with coconut milk, so I tend to avoid food that has got coconut in it, but most of the nice dessert, including this yummy yam paste, coconut usually is one of the ingredients. But being a Teochew, I reckon I must learn how to make this, which is a Teochew dessert and keep the tradition going right?

600g yam, peeled, cut I to 1 cm thick, steamed and mashed
150g – 170g sugar (to taste)
130ml shallot oil, lard or oil
80g Gingko nuts
200g pumpkin, cut into small cubes
250ml thick coconut milk

Method for Gingko nuts:
In a small saucepan, add in enough water to cover the Gingko nuts, add in 2 tsp sugar and simmer the Gingko nuts till soft and color become translucent, set aside

Method for pumpkin:
Steam the pumpkin with 2 tsp sugar for about 15 mins or till it is soft, set aside

Method for yam:
Steam the yam for 25 mins or till yam is soft
Transfer to a blender, add in 120ml water and blend till a smooth paste
Put yam paste, sugar and oil into wok, stir and cook with medium heat until yam paste can leave the side of wok
Remove from heat and add in 100ml of the coconut milk and mix well.
If the yam paste feels dry, add in some water and mix well
Transfer to a serving plate, wet the back of a metal spoon and smooth out the yam, arrange the pumpkin around and ginkgo nuts in the middle
Heat up the remaining coconut milk with a pinch of salt and serve as a side.

Note: you can prepare this in advance, leave in the fridge and reheat it by steaming it for 10-15 mins.