Friday, May 29, 2015

Mango Pamelo Sago Dessert 杨枝甘露



 Aunty Young, I wanted to give you more 十博 but really 有心无力,连frozen yogurt post 也搞错日子,就原谅我这一次吧!Luckily I am still able to make this dessert to make up heeheehee...

Recipe from here.

150g sago pearls
300g mango puree
2 fresh mango, peeled and diced
1/2 fresh pomelo, peeled and separated
300ml fresh milk
350ml evaporated milk
300ml marigold mango juice
60g white granulated sugar
250g ice cubes
1. To make the mango puree, remove the flesh of mangoes and blend it in a blender. If you do not have a blender, simply mash the mango (use very soft and ripened mango) with a fork.
2. Soak sago pearls in water for 5 mins, drain and set aside. Place about 2 litres of water in a large pot and bring it to a full boil. Add the sago pearls and cook until translucent (about 5 ~ 10mins). Keep the water at a rolling boil all the time, stirring occasionally to prevent the pearls from setting to the bottom of the pot. Remove from heat, cover the pot and set aside for about 5 mins. Drain and rinse the sago pearls under running water until cool (this helps to remove any excess starch), drain and set aside.
3. Mix fresh milk, evaporated milk, sugar in a pot. Heat over low heat and bring to a boil. Remove from heat and add the ice cubes. When the ice cubes are melted, add in fresh milk, mango juice and mango puree. Stir to combine. Mix in the sago pearls.
4. Allow the mixture to cool completely and chill it in the fridge for at least 3 hours.
5. Serve with diced mango and pomelo.

For the recent scorching hot weather, and also the "hotness" in me (due to work), this dessert can soothe the hotness of both my exterior and interior hahaha...

I'm submitting this post to the Best Recipes for Everyone ~ May 2015 
Event Theme : My Favourite Desserts
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.

Friday, May 8, 2015

Ferrero Rocher Brownie - Rich Version Encore

First half of the year is approaching the end but I still have a lot of pending stuff that have not settled yet, I am just like racing with times :(

This is modification from the rich version Ferrero Rocher Brownie which I love it a lot. Although the that brownie tasted delicious but it may be too rich for some people or children, thus I reduced the amount of chocolate and cocoa powder.

Ingredients :
100g dark chocolate, chopped (I used 65%)
90g butter, chopped
70g brown sugar
pinch of salt
2 eggs at room temperature + lightly beaten
1/2 tsp vanilla extract (I used 1/4 tsp pure vanilla powder)
70g plain flour, sifted
10g cocoa powder, sifted
4 ferrero rocher (I used 8 ferrero rocher)

Method :
1. Preheat oven to 170C. Line an 8" x 3.5" x  3" inch baking pan with baking paper.
2. Mix flour and cocoa powder together, set aside.
3. Melt chocolate and butter in a heat-proof bowl over a pot of barely simmering water. Stir gently and constantly until smooth. 
4. Add sugar and salt, stir until all sugar has dissolved. Remove from heat.
5. Continue to stir for 30 seconds. Add beaten eggs and mix well.
6. Add vanilla extract and mix well.
7. Add flour and cocoa powder mixture in 3 separate rounds, mix well in each addition.
8. Pour 1/2 brownie batter into the baking pan. 
9. Add an even layer of Ferrero Rocher and push in the rocher and cover with remaining 1/2 of brownie batter. Flatten with dough scraper.
10.  Bake at 170C for 5 mins, reduce to 160C and continue to bake for 25 mins or until the cake tester come out clean.
11. Let it cool down completely in the baking pan .
12. Chill it for 4 hours before slicing.

The brownie still taste chocolaty and rich, still heavenly delicious. If you are afraid of too rich and chocolaty brownie, you may try this out.

I'm submitting this post to the Best Recipes for Everyone ~ May 2015 
Event Theme : My Favourite Desserts
 organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.


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