Black Glutinous Rice Porridge

Black Glutinous Rice Porridge

It is a yummy dessert. The rice is sticky when cooked. It has a lot of fibre and chewy. Many Asians like this porridge because it is sweet and the taste is fantastic.

Ingredients:

1 cup black glutinous rice
2 cups water
1/2 cup sugar
1 screw pine leaf
1/2 cup coconut milk

Method:
1. Wash the glutinous rice and put in a pot with water.
2. Let it boil until cook. Add more water if the rice is too thick.
3. Put in the screw pine leaf and sugar,
4. When the rice is soft and sticky, it is ready to be served with some coconut milk.

Note: To quicken the process of cooking, the rice can be soaked overnight. It can be cooked in a slow cooker on high for 3-4 hours. If cooked overnight put on low and the next morning, you can have a delicious breakfast.

Konnyaku Jelly With Peaches

Konnyaku Jelly With Peaches

Konnyaku jelly is a traditional Japanese health food.. It is a popular desserts among kids and adults. It has a slightly chewy and bouncy texture. Fruits are added to the jelly to make it more interesting and tasty. Different types of moulds with cute shapes are sold in the supermarkets. The preparations in making the jelly is so simple that even a kid could manage to make it.

Ingredients:

10 g konnyaku jelly
1/2 cup sugar
4 cups water
some peaches

Method:
1. Mix konnyaku powder, sugar and water together.
2. Cut peaches into cubes.
3. Boil the mixture over low heat in a pot. Once the mixture boils, put off the fire.
4. Put some peaches into the mould. Pour the mixture into the konnyaku jelly moulds. Cool it for 10 minutes. Put in the refrigerator to chill it before serving.

Lotus Nuts With Gingko Nuts And White Fungus Dessert

Lotus Nuts With Gingko Nuts And White Fungus Dessert

This is a Chinese dessert. Lotus nuts cook with ginkgo nuts and white fungus is a very good combinations. It gives a good bite and taste good. This dessert is very good for the body and mind.
Ginkgo nuts can help in improving the blood flow to the hands and the feet as well as stimulating the brain and reducing short-term memory loss. It increases blood flow to the brain.


Ingredients:


 

1/2 cup lotus nuts
1/2 cup ginkgo nuts

1 piece dried white fungus
1/2 cup sugar
6 cups water

Method:
1. Soak the lotus nuts overnight with 1/2 tsp of bi-carbonate of soda to soften them. Inside the seed is a green embryo that is quite bitter; it is usually removed before cooking the nuts.
2. Shelled the ginkgo nuts with a nut cracker. Peel off the skin from the nut.

3. Mix the soaked lotus nuts, ginkgo nuts and water together.
4. Soak the dried white fungus for a while till soft. Tear into small pieces.
5. Add about 6 cups of water and boil till the mixtures are soft.
6. Once they are soft, add half a cup of sugar.
7. Stir well till the sugar dissolves.
8. Let the dessert cool down before serving.

Note: You can use a small hammer if you cannot find a nut cracker. Be care not to hit the nut too hard or it will be smashed. After separating the shell from the nuts, peel off the skin of the nuts. The nuts will be easier to peel if the nuts are kept in the refrigerator before use.