I remember this was something my mum would make to use up the leftover bread and it’s usually eaten with kaya or honey. Personally I prefer it with honey and I actually don’t like the bread too soggy so that the crust is still crispy.
- 5-6 pieces of bread
- 2 eggs
- 1/4 cup of milk / cream
- 1 tsp sugar
- 1/4 tsp of cinnamon
- Splash of vanilla extract
- Pinch of salt
- Butter / oil
- Add eggs, milk, sugar, cinnamon, vanilla and salt into dish and mix with a fork
- Heat pan with butter or oil
- Coat bread with batter and fry until light brown
- Serve hot with honey
Recipe from https://www.youtube.com/watch?v=r1ZLSbQ0r0I
It’s a very Cantonese thing to cook soups – both savory and sweet. This was my first attempt at making a sweet soup since I have some snow fungus which I previously used for chicken soup. I was just wondering how should I use it up and it occurred to me that I could make this dessert. This dessert soup can be eaten both warm and cold. Personally, I prefer it cold as it’s more refreshing especially given the hot weather recently. I estimated the amount of ingredients so I did not exactly follow the portions as listed. I also used my multi-use tea pot’s sweet soup setting.
- 40 gm snow fungus
- 2 litres of water
- 5 pandan leaves (optional)
- 50 gm dried longan
- 20 red dates
- 100 gm gingko / lotus nuts (optional)
- 120 gm rock sugar (can be reduced)
- Soak snow fungus until puffed up and soften. Trim and discard the dark yellow hard part of the center of the fungus. Cut to small pieces and put into pot.
- Add all ingredients except gingko nuts into pot and bring to boil for 20 mins. Add the gingko nuts and continue to simmer for 1 hr or more depending on how soft you want the ingredients.
- Add rock sugar to taste and stir to make sure sugar is fully dissolved. Remove the panda leaves and serve warm or chilled.
Recipe adapted from
My mum used to make the traditional nian gao at home most of the time unless she was really busy else we never eat the outside ones. I don’t like the outside ones as they are mostly too sweet and I am pretty sure they add preservatives as even mold don’t grow on it even after months. I found this simple recipe via Youtube and adjusted the portion size accordingly and the end result speaks for itself.
Ingredients (Makes 1 cake)
- 100 gm glutinous rice flour
- 50 gm wheat starch (澄面粉）
- 1 piece of brown sugar stick (片糖）
- 1 tbsp of brown sugar
- 200 ml of water
- Some oil to grease the steaming container
- Melt the brown sugar stick and spoonful of brown sugar with the water.
- Mix the glutinous flour together with the wheat starch with a whisk
- Pour the hot sugar water into the flour mixture bit by bit and stir until there are no more lumps. Sift mixture if there are a lot of lumps.
- Grease aluminium pan or baking pan with oil
- Pour mixture into pan and steam for 1 hour
Recipe from Josephine’s Receipes
This is a super simple recipe that I use to cook tangyuan 汤圆 when it’s Winter Solstice or 冬至. My personal favorites are peanut and sesame tangyuan – I am not too particular about the brands since they all taste about the same to me but SpringHome brand might come with peanut powder which is good to use for Muah Chee.
Ingredients (Serves 1)
- 2 tablespoon of brown sugar
- 300ml of water
- Pandan leaf (optional)
- Pack of frozen tangyuan – 5 pieces for one serving
- Boil water and mix with brown sugar, stir to make sure the sugar is fully dissolved.
- Add frozen tangyuan and cook.
- Tangyuan is cooked when it floats up to the surface of the water.
- Serve and eat while hot.