Silky Soy Curd With Longan

Silky Soy Curd With Longan

Recipe source :  Booklet titled "Vegetarian Malaysia" distributed together with Flavours Magazine


An easy way of making "Tau Foo Fah". So refreshing to have this well-chilled on a hot sunny day. I should have doubled the ingredients to make more!

Ingredients

1 cup thick soya milk, unsweetened
1/4 cup evaporated milk
1/4 tsp agar-agar powder
3/4 tbsp sugar, or to taste
1 tin longan in syrup 
 

Method

1.  Combine soya milk, evaporated milk and agar-agar powder in a pot over medium flame.
2.  Bring to a boil and lower heat. Stir until agar-agar is dissolved. ( About one minute )
3.  Add in sugar and cool slightly before straining into bowls.
4.  Leave to cool further before chilling in the refrigerator.
5.  Add in longans and syrup to the soy curd before serving.

Very refreshing dessert

I am  linking this post with Little Thumbs Up

 

The theme for October is Soy Beans, hosted by Mich of Piece of Cake

Organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY

I am also linking this post to Cook-Your-Books #5



hosted by Joyce from Kitchen Flavours

Glutinous Rice Cake With Jasmine Tea & Lotus Seeds 香片莲子桂圆糯米糕

Glutinous Rice Cake With Jasmine Tea & Lotus Seeds 香片莲子桂圆糯米糕

Delicious sweet dessert for tea time

Recipe Source :  Adapted from Liza Magazine

Ingredients

150g glutinous rice
80g fresh lotus seeds
20 pieces dried longan ( with stones removed )
1 tsp jasmine tea leaves
40g brown sugar

 Glutinous rice

 Jasmine tea leaves

 Fresh lotus seeds

 Dried longan

Instructions

1.  Wash fresh lotus seeds and dried longan thoroughly. Drain well and set aside for later use.
2.  Wash and soak glutinous rice in warm water for 30 minutes. Drain well and set aside.
3.  Add jasmine tea leaves into 1/2 cup of hot water. Cover with lid for 2 minutes. Add in brown sugar. Stir and strain the tea leaves from the liquid tea. 
4.  Mix the glutinous rice, lotus seeds, longan and tea mixture together. 
5.  Brush 4 small bowls with oil.
6.  Spoon the glutinous rice mixture into the 4 small bowls and steam for 25 minutes until cooked.
7.  Remove from steamer and turn the bowl upside down onto a plate.
8.  Serve warm or cold. 


 

I am submitting this post to Aspiring Bakers #30 : It's Tea Time ! ( April 2013 )
hosted by Food Playground