I was born and raised in Hong Kong. After getting married, I moved to Canada with my husband. Spending time in the kitchen cooking for my husband and my son is a type of happiness to me. Mimicking my childhood flavour in this foreign land brings me comfort. My priority of life is to stay healthy - think healthy, eat healthy, and live healthy. I am also a foraging enthusiast and the author of this blog.
Showing posts with label healthy dessert. Show all posts
Showing posts with label healthy dessert. Show all posts
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.
Adding white rice in the sweet soup is to thicken the consistency and also gives it a smoother texture while coordinating the bitter flavour of the sesame. You may see that I added a few other types of mixed grains in my rice, but it's totally personal preference. The fact was, I ran out of white rice. Lol.
In this recipe, I skipped the process of straining, which is supposed to give a silky texture for your palate. Since this original texture doesn't bother me, I was happy to keep all the remains and to save the work. If you do like the smoother version, after blending the rice and the sesame, you can strain the mixture through a cheese cloth or a fine-mesh sieve to filter the residue.
Hope you enjoy our traditional dessert.
DIRECTION:
Simple Sesame Sweet Soup | 簡易芝麻糊
Ingredients: (yield about 2 portions)
85 gram Ground Black Sesame
20 gram Rice, rinsed, soaked for about an hour
60 gram Rock Sugar or White Sugar
2 cups Water
* Ground black sesame is always available in big Asian markets. If you have only black sesame seeds, just simply toast them in a pan over a low heat until they are fragrant and start to pop. Then, blend the seeds with the soaked rice together until smooth.
The reason I love this soy milk pudding is simply because its flavour is very similar to the traditional dessert "Tofu Fa" that I grew up with. Tofu fa requires gypsum powder to curd the soy milk, but I can't find any access to this unusual ingredient here. So, the use of agar agar becomes the alternative.
Agar agar gives a firmer texture to the pudding but it doesn't affect the taste of the soy. Make it out of any cute mould you have to surprise your little one.
Another popular summer dessert that is well known in Hong Kong. We like to eat it warm or cold, and even make popsicle out of it. The ingredients should be available in many Asian markets. I hope you will give this recipe a try this summer.
This mousse is a new indulgence in our family. It doesn't contain any cream or sugar, but it gives the rich chocolaty flavour without any empty calories.
The texture and the flavour changes according to the chilling time. If you fancy the soy flavour or a softer texture, enjoy this mousse right away or after several hours of chilling time. If you look for purely chocolatey mousse or a firmer texture, you can leave the mousse to sit in the fridge over night and enjoy it the next day.
It's another real food my son happily embraces when the warmer weather sets in. He was quite amazed by the fact that he could actually make his own ice cream at home manually (and of course, is delighted to discover those chocolate chips in the ice cream).
