Monday, July 03, 2006

Seeking refuge from the HOT weather (Boiled Sea Coconut Dessert & Pandan Jewels)

It was such a hot day yesterday. Badly needed something to cool down the body. Would be perfect if served along with some desserts as well.
Photobucket - Video and Image Hosting
Pandan Jewels (recipe from the most recent edition of Famous Cuisine magazine)
Photobucket - Video and Image Hosting
Soft and chewy translucent dumpling skin stuffed with sweetened ground peanuts, toasted sesame seeds and dessicated coconut, wrapped with pandan leaves for the added aroma. Recipe posted in "Comments".

And the much needed remedy for a hot afternoon,
Photobucket - Video and Image Hosting
Boiled Sea Coconut with Longans, Red Dates and White Fungus
Recipe link

Now, I can say "Ahh...."


rokh said...

i wan the pandan jewels recipe!! pls pls

boo_licious said...

Hey, I saw that in the mag. Looks interesting. I like the tong sui - yummy in this hot weather.

knitties said...

Yummy! I don't know what's up with the weather these days... kinda miss living in my old apartment now. At least it was breezy on the 4th floor :)

myCoffee said...

Hi boo & knitties,
You should give the tongshui recipe a try. Simple, easy and so good and refreshing on a hot day, especially when chilled.

Hi rokh,
Here's the recipe. To tell the truth, I did not follow the recipe in the book exactly because I didn't have rice flour that was called for. Instead, I used another crytal dumpling skin recipe from Kitchen Capers.

Ingredients: (for small batch)
100g wheat starch
75g glutinous rice flour
50g tapioca flour
1.5 tbsp corn oil
275 ml boiling water
For filling:
Combine ground peanuts, toasted sesame seeds and dessicated coconut (or fresh coconut flakes + a pinch of salt) and add fine sugar according to your taste.
- Pandan leaves, washed.
To make dumpling skin:
1. Combine flours together (if you wish, you can sift them first).
2. Pour boiling water into the mixture and stir vigorously with chopsticks at once until it forms a sticky dough.
3. Cover and let it rest for 5 mins. Then add oil and knead into a pliable dough.
4. Cover and rest for another 5-10 mins. Dust hand with a little flour then take 10g portion and roll it flat and round, according to your preferred thickness. Add filling and wrap it up into a ball. Shape into a oblong shape and wrap a section of pandan leaf around it. Secure the leaf with a toothpick.
Lightly brush a little bit of oil onto the dumpling.
5. Steam on high heat for 10 minutes until skin becomes translucent.

evan said...

looks good viv! i think i wanna give it a try some day. your new cam is better now, don't u think? u take great pics!

myCoffee said...

Thanks Evan. Ever so generous with your compliments! :)

Wenn said...

yummy!!i love the dessert!this is what i needed most for the hot and sunny day!!

rokh said...

thank you thank you!