Black Rice with Mango Coconut Milk | 香芒椰汁黑糯米飯

INGREDIENTS:

2 cups Black Rice (sometimes referred as Purple Rice)

4 cups Water

1 Mango, Large

1/2 cup Coconut Cream

4 tablespoons Sugar

small pinch of Salt

材料：

2 杯  黑糯米 (又名紫糯米)

4 杯  水

1 個  芒果，大

1/2 杯  椰漿

4 湯匙  糖

少撮  鹽

DIRECTION 做法：

1. Rinse the black rice twice in two changes of water; drain.  Add 4 cups of water with it in a pot; let it soak for about 30 minutes before cooking it.

1. 黑糯米過水兩次洗淨；濾水。在一只鍋內加入黑糯米。

2. Bring the rice to a boil over a high heat.  When the water is nearly be absorbed, reduce the heat to the lowest, put on the lid, and continue to cook it for another 10 minutes (set the timer!)

3. When the timer goes off, remove the pot from the heat.  Keep the lid on and allow the rice to rest for at least 10 minutes before fluffing it.  Let the rice to cool completely.

4. Meanwhile, cut the mango lengthwise on both sides avoiding the pit.  Slice the flesh into cubes without cutting through the skin.  With a spoon, scoop out the cubes from the skin.

5. In a small bowl, combine coconut cream, sugar, and salt; whisk until the sugar dissolves.

6. To serve, add the rice in the bowl, spoon the coconut mixture over it and add the mango around it.

Baked Coconut Cake | 焗椰子年糕

This coconut cake is actually a popular dessert in Hawaii, but somehow it also became a hit for the Chinese New Year in Toronto here.  Racks of racks of freshly baked cake were laying on the isles waiting for people to buy.  The glutinous flour gives a soft and chewy texture to the cake, with the very flaky topping.  It has the mix of custard and coconut flavour that you will find it is hard to stop eating.

Baked Coconut Cake | 焗椰子年糕

INGREDIENTS:

2 cups Glutinous Flour

1/4 cup Butter, melted

400 ml Coconut Milk

1/2 cup Milk, homogenized

2 Eggs, beaten

1 cup Sugar

1 tablespoon Vanilla Extract

1 teaspoon Baking Powder

材料：
2 杯  糯米粉
1/4 杯  牛油，熱溶
400 毫升  椰奶
1/2 杯 牛奶，全脂
2 隻  雞蛋，攪拌
1 杯  糖
1 湯匙  雲呢拿油
1 茶匙  泡打粉

DIRECTION 做法:

1 In a mixing bowl, combine coconut milk and milk.

1. 在一只碗內，加入椰奶和牛奶。

2. Add beaten eggs, butter, and vanilla extract; whisk it together.

2. 拌入雞蛋、牛油和雲呢拿油。

3. Add glutinous flour, baking powder, and sugar.

3. 加入糯米粉、泡打粉和糖。

4. Continuously mix until the mixture is well incorporated.

4. 繼續攪拌直至其完全均勻。

5. Pour the mixture in a container lined with parchment paper; about 1.5 cm deep.

5. 把混合物倒入已舖好焗紙的盤內；若1.5厘米深。

6. Bake it at a pre-heated oven at 360 F for 45-60 minutes, depends on the depth of the container.

6. 放入已預熱至360F 的焗爐內焗若45-60分鐘，似乎焗盤的深度而定。

7. Insert a toothpick into the cake and the cake is ready if the toothpick comes out clean.

7. 把一支牙簽插入取出，如牙簽沒糯米漿黏著便是焗好。

8. Allow the cake to cool slightly before slicing it.  It is totally normal if the cake collapses a little after cooling.

8. 待糕放涼便可切件；糕放涼後會稍為下陷。

Keep the remaining cake in an air-tight container and store it in the fridge.  Before serving it, reheat the cake in microwave for about 20 seconds.

把糕存放至密封盒內，再放到雪櫃。放到微波爐翻熱若20秒便可食用。

Thanks for stopping by.  I hope you enjoy this coconut treat.

謝謝收看，希望您會喜歡這個食譜。

Purple Rice and Sago Dessert ｜紫米西米露

Purple Rice and Sago Dessert

紫米西米露

Ingredients:

1 cup Purple Rice, rinsed

1 cup Sago

6-8 cups Water

1.5 cups Brown Sugar

1.5 cups Coconut Milk

材料：

1 杯   紫米，洗淨

1 杯   西米

6-8 杯   水

1.5 杯   椰奶

1.5 杯   黑糖

DIRECTION:

Coconut Chicken Soup | 椰子煲雞

Unlike many other kinds of chicken soup, this coconut chicken soup carries a light consistency and fruity flavour, which keeps your body warm and without a mouth of grease.  The bonus of this recipe is that, while the soup is simmering on the stove, the exotic coconut fragrance fills the whole kitchen and let you forget the bitter cold weather outside anymore.

Coconut Chicken Soup | 椰子煲雞  

Ingredients:

750 gram Chicken Thigh, boneless

400 gram Fresh Coconut (the brown and hair type)

7-10 Red Dates, pitted

15 gram  Dried Wolf Berries

5.5 cups Water

材料：

750 克   雞脾肉，無骨

400 克   新鮮椰子

7-10 粒   紅棗，去核

15 克   杞子乾

5.5 杯   水

DIRECTION:

Coconut Pancake | 椰香班戟

Coconut Pancake | 椰香班戟

Ingredients: (yield 3 servings)

400 ml Coconut Milk

1/2 cup Sweetened Coconut Flakes

1 cup All purpose Flour / Plain Flour

2 tablespoons Flaxseed Meal

1.5 tablespoons Baking Powder

1/4 teaspoon Sea Salt

2 Eggs

4 tablespoons Butter (for cooking)

Maple Syrup (for serving)

材料： (3人份)

400 毫升   椰奶

1/2 杯   甜椰絲

1 杯   麵粉

2 湯匙   亞麻籽粉

1.5 湯匙   泡打粉

1/4 茶匙   海鹽

2 隻   雞蛋

4 湯匙   牛油 (煎班戟用)

楓糖漿 (伴食用)

DIRECTION:

Sweet Coconut Quinoa with Mango | 椰奶香芒藜麥

It is kind of another version of coconut mango sago.  Instead of the starchy sago, I used quinoa.  I would say the flavour, texture, and nutrition are all enhanced by adding the nutty flavoured quinoa.

You can serve it either warm or cold.  Both ways are tasty.

Sweet Coconut Quinoa with Mango

椰奶香芒藜麥

Ingredients:

1 cup Quinoa, rinsed

400 ml Coconut Milk

1 cup Water

50 gram Palm Sugar

1-2 Mango

材料：

1 杯   藜麥，洗淨

400 毫升   椰奶

1 杯   水

50 克   椰糖

1-2 個   芒果

DIRECTION:

Coconut Sticky Rice Koi Cake | 椰汁錦鯉年糕

Coconut Sticky Rice Koi Cake

椰汁錦鯉年糕  

INGREDIENTS:

300 gram Coconut Milk

3 cups Glutinous Rice Flour

1 cup Wheat Starch

1/2 cup Young Coconut Flesh

1 cup Sugar

Food Colorant (Red and Black)

材料：

300 克   椰奶

3 杯   糯米粉

1 杯   澄麵

1/2 杯   椰青肉

1 杯   白糖

食用色素 (紅色, 黑色)

DIRECTION:

Mango Coconut Sago ｜ 芒果椰汁西米露

Having grown up in Hong Kong, I was lucky enough to be exposed to many different cuisines locally and while travelling within Asia to search for food.  Food is a big part of our life!  Hong Kong people love Japanese, Taiwanese, Thai, Indian, Indonesian, Korean, Singaporean, Filipino food...the list is pretty long.  We don't mind to pack a lunch for work everyday to save money for a "food trip" to nearby countries.

We enjoy exotic food and always look for something new to try; the more exotic the food, the more we crave for it.  The ingredients don't necessarily have to be expensive or rare.  In fact, most Hong Kong people love cheap or reasonable snacks or meals, like pickled chicken feet, marinated chicken wing tips, and seared pig livers on noodles.  

Other than eating out, many people also enjoy cooking at home for their family and friends.  It is common to see school girls or office ladies bring their newly successful homemade dessert or snacks to share with their best friends, lovers, or colleagues.  I know a few friends of mine who fell in love with their wives because of their warm, skillful, and generous cooking.  Cooking is generally considered a virtue although it's been becoming less important as generations pass.

Mango coconut sago is a Filipino dessert with a twist of Hong Kong flavour.  I don't know many people who don't enjoy eating this summer dessert.  The sweet yet tangy mango chunks go perfectly with the rich and creamy coconut milk, along with the slightly chewy sago.

Left side - tinted sago

Sago is a starchy product that is extracted from the stem of the sago palm tree.  It is different than tapioca which comes from cassava starch.  Sago is tasteless and odourless.  You can find commercially whitened sago or tinted sago widely available in most Asian supermarkets.

In Hong Kong, I always mixed coconut cream and water for this dessert.  Since I couldn't find coconut cream here, I used coconut milk instead.  AROY-D coconut milk is the brand I recommend; it is relatively good quality for its price.

Thanks for stopping by.  I hope you enjoy this recipe.

Mango Coconut Sago

芒果椰汁西米露

Ingredients: yields 4 portions

2 Mangoes, ripe

1/2 cup Sago

6 cups of Water

1/2 cup Rock Sugar

1 can Coconut Milk, large

How to make it:

1. Bring the 6 cups of water to a boil over high heat.  Once boiling, pour in the sago.  Let the water come back to a boil and then reduce the heat to medium-low.  With the lid on, continuously boil the Sago until it is translucent, about 15 minutes.  Remove the pot from the heat and leave it for 10 minutes.  (Read the Reminder 1).

2. Drain the cooked sago and cool it down immediately under runny water.  Gently rinse them until most of the starch is gone.  Transfer it to a big bowl; set aside.

3. In a pot, add the coconut milk and rock sugar.  Gently heat it up over medium heat until the rock sugar is dissolved.  There is no need to totally boil the coconut milk.  Remove the mixture from the heat.  Once it has cooled to touchable temperature, transfer it to a blender.  Set it aside.  (Read the reminder 2).

4. Peel off the mango skins, Cut both sides of flesh from each mango pit and save them to make mango cubes.  Scrape off the leftover flesh around the pits to the coconut milk, and then process it in the blender until smooth.  Pour the coconut mixture into the sago. 

5. To make mango cubes, score the mangoes without cutting through their skins.  Scoop out the flesh with a spoon.

6. When the sago mixture is no longer warm, gently mix in the mango.  Transfer the dessert to the fridge until chilled.  Enjoy it within three days.

Reminder:
*1. The sago is considered done even there is tiny white dots in the centre.  Through further cooking process, the dots should be gone.  Overcooking the sago will result in a gluey mess.  Also, a lack of water causes scorching on the bottom and creates a gluey mess. Adjust the amount of the water as needed.

*2. If you don't want to use too much coconut milk, cut the amount in half and replace the rest with water.