Makan Time in Singapore
introduced on 31st October
Welcome to the World of Singaporean Desserts!!
Coconut milk is indispensable in SE Asian desserts, it should be freshly squeezed. Pandan is what give most desserts that special subtle fragrance. I wouldn't start without them. And yes!! always use sea salt !
Down to :
|Bobochacha
|Pulut Hitam
|Red Bean Soup
|Green Bean Soup|
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Bobochacha
Why that name, I've no idea. Would someone care to tell me? When choosing fresh yam, the lighter in weight the better. Sweet potatoes come in many varieties and colours, a mixture will make your bobochacha look even more tropical.
cooking time - approx. 30 minutes
Ingredients:
- 300g yam (taro as it's known in California) - remove skin and cubed
- 300g sweet potatoes (sometimes known as yam in California) - remove skin and cubed
- coconut milk - from one coconut.
- Pandan (screwpine leaves) - a few leaves crushed and tie into a knot.
- Sugar.
- Salt.
Method:
Cover yam and sweet potatoes with just enough water and bring to a boil, add pandan, reduce heat and cook till yam is soft. add sugar and a pinch of salt. When sugar is dissolved, add and stir in coconut milk, remove from heat. Do not boil the milk. Served hot or cold from the fridge. (adjust thickness by adding water or coconut milk)
Source - Thian's mom
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Pulut Hitam
Black glutinous rice porridge, yes, black rice!! It's one love by most!!
cooking time - 1 - 2 hours
Ingredients:
- 1 cup black rice.
- One little water.
- thick coconut milk - a bowl, stir in some salt and keep in the fridge till ready to serve.
- Palm sugar.
- Salt.
Method:
Bring to boil without lid, leave lid slightly open and cook over min. heat for an hour to two. Stir occasionally to prevent the bottom from getting burnt. Add palm sugar to taste and pinch of salt. Alternatively, let it cook in a slow cooker for a couple of hours. Served hot with a few spoonful of of thick coconut milk on top.
Source - Thian's mom
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Red Bean Soup
One of the most common desserts in Chinese Singaporeans' homes, enjoy.
cooking time - 1 - 2 hours
Ingredients:
- Red beans. - pre-soaking will reduce cooking time.
- Water - some like it less, some more.
- Dried or Fresh orange peels - more if you like the distinct taste.
- Rock sugar.
- Lotus seeds.
Method:
First cook red beans in water, when cooked, add lotus seed and orange peels. When lotus seed is cooked,
add rock sugar. Discard the orange peel and serve hot. There's no harm overcooking the beans, just watch
out that the lotus seeds are not overcooked.
Source - Thian's mom
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Green Bean Soup in coconut milk
Another popular dessert in homes, enjoy.
cooking time - 30 minutes
Ingredients:
- Green beans.
- Water - some like it less, some more.
- Pandan leaves crushed and tie into a knot.
- Rock sugar - some prefer palm sugar
- Sago - small
- Coconut milk. - from one nut. Again some like it thiner, some thick.
Method:
Soak Sago in cold water and leave aside. Cook beans and pandan in water, reduce heat
when starting to boil. When beans are well cooked, add sugar. When it's dissolved, add in
the sago, stir and as soon as they turn transparent, add in coconut milk and turn off heat immediately.
Stir to mix in the milk, Remove pandan leaves and serve hot.
Source - Thian's mom
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