Chinese Almond Cream With Egg White 杏仁蛋白

A delicate dessert that's not only yummy but it has high nutritional value and great benefits to our health. It has a mild aroma of sweet almond, can be served warm or chilled. 

The preparation is easy and only requires a few simple ingredients. 

To make it:

Follow this recipe >> Homemade Almond Cream Recipe 

Stir in one egg white at the end of cooking and enjoy! 

杏仁功效：润肺止咳、调节血脂、防止动脉硬化、降低人体内胆固醇的含量、调节免疫功能等，还能有效预防和降低心脏病和很多慢性病的发病危险。此外，杏仁露还有美容养颜的功效，能促进皮肤微循环，使皮肤红润光泽。

中英文对照食谱，点击链接 》自制杏仁露

杏仁蛋白做法：照着以上的食谱煮好杏仁露后，熄火前加入蛋白，稍微搅拌，即可。

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Black Sesame Soup (cheater's version) 黑芝麻糊

Black Sesame Soup is traditionally prepared using black sesame seeds and rice. The whole process takes time as the sesame seeds needs to be fried till fragrant then grind into powder and cook. I'll only do that when I have time. :)

On a busy day when I'm craving for black sesame soup, I'll use my quick and easy method as shared in this blog post. 

黑芝麻糊不但味道好，而且具有很好的医疗作用。芝麻含有丰富的营养，因而在延缓人的衰老及美容方面，有极大的作用。中医认为，芝麻味甘、性温，有补血、润肠、通乳、养发等功效，适于治疗身体虚弱、头发早白、贫血、头晕耳鸣等症状。 黑芝麻糊的效用更胜鲜奶，多吃的话，皮肤会滑溜、少皱纹，还会令肤色红润白净。

Ingredients: Yield 2 servings
材料

80g Black Sesame Powder 黑芝麻粉 80克

60g Glutinous Rice Flour/ Kou Fen 糯米粉 60克

800g Hot Water, adjust the amount accordingly. 热水 800克，自行调整份量

2 Pandan Leaves (optional)，班兰叶 2片，可以不放

80g - 100g Castor Sugar, adjust to taste 细砂糖 80-100克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:
步骤

1. Add flour and black sesame powder in a saucepan. Dry fry till fragrant.
将粉类炒香。

2. Gradually add in hot water, stir constantly. Add pandan leaves, if using. 
加入水，拌均。加入班兰叶。

3. Add sugar to taste, keep stirring and continue to cook for 5 minutes till the paste is smooth. Serve warm.
加入细砂糖，继续搅拌，以小火煮大概五分钟，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & Follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

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Chocolate Bear Glutinous Rice Ball aka Tang Yuan (Peanut & Black Sesame Filling) 小熊巧克力芝麻花生馅汤圆

Little Bear Glutinous Rice Ball aka Tang Yuan (Peanut & Black Sesame Filling) 小熊巧克力芝麻花生馅汤圆 ~ This is a simple recipe to make delicious Tang Yuan, filled with homemade peanuts & black sesame paste. The texture is Q (aka springy) and soft.

Bears and Minion Tang Yuan.
The Minion Tang Yuan wasn't perfect, my boy was hungry, I got to finish up fast to prepare his lunch. @o@  

When I was a child, Winter Solstice Festival aka Dong Zhi 冬至 had always been a fun festival that I so looking forward. I helped my mom rolled Tang Yuan the night before Dong Zhi so she could cook it early in the morning for prayer. And, we all had Tang Yuan for breakfast the next morning. Love the old times when we (whole family) sit around together, make Tang Yuan and chit chat through the night. It's been a great experience and when I was little, I loved playing with the dough. Now that I am a mother, I still love playing with dough, more advance with food art. ;)

Some feedback from those who have tried this recipe:

By thegrumpyrabbit

By Mandy Kee

Purple Sweet Potato Sago Dessert 紫薯椰汁西米露

Purple Sweet Potato Sago Dessert 紫薯椰汁西米露 - A delicious dessert made with purple sweet potato gives it a beautiful and vibrant purplish colour. Added coconut milk made it so creamy and aromatic. A simple and humble dessert that you can easily replicate at home.

In the past, I used the conventional method to cook this dessert that required steaming, blending and cooking. It's nothing difficult but I hate the washing! Now that I have got my Song Cho Soup Maker, everything seems a lot easier. All I need to do is to prepare the syrup and cook the sago, then put the ingredients in the soup maker and let it do all the work for me. It's mess-free and the result is good, really tasty!

Song Cho Soup Maker

紫薯营养价值高，含抗氧化成份，能抗衰老及改善皮肤肤质。含纤维素，可促进胃肠蠕动。紫薯可以保肝护肝，含有大量黏液蛋白，能够防止肝脏和肾脏结缔组织萎缩，提高免疫力。



Ingredients:
材料


(A) 

60g Sago (you may adjust the amount to your own preference) 沙谷 60克，可以自行加／减份量

2 Pandan Leaves 班兰叶 2片


(B) 

80g Rock Sugar 冰糖 80克

500ml Water 水 500毫升

4 Pandan Leaves 班兰叶 4片


(C)

360g Purple Sweet Potato (peeled, cut into chunks) 紫薯 360克，去皮切小块

200ml Coconut Milk 椰奶 200克

300ml Water 水 300毫升

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method: 步骤

1. Bring a small pot of water to a boil, add in (A). Simmer for 6 minutes, stir constantly. When the cooking is over, remove from heat, keep the pot covered, let it sit for 30 minutes. Discard pandan leaves. Strain and rinse the sago under cold running water to remove any residual starch. Set aside.
煮滚一锅水（食谱份量以外），加入(A) 煮6分钟，不断搅拌。离火，盖上，静置30分钟。班兰叶丢掉。沙谷过筛，用冷水冲洗多余的淀粉质，备用。

2. Add (B) in another pot, bring to a boil. Reduce to low heat and simmer until the rock sugar fully dissolved. Set aside and leave it cool to room temperature. 
另一个锅里，加入（B）煮滚。转小火将冰糖煮溶。待凉备用。

3. Add (2) and (C) into Song Cho Soup Maker, it should reached 1300ml mark. Add some water if the water level is below 1300ml. 
将（2）和（C） 加入松厨浓汤机。如果水位未达1300毫升，可以加水。

4. Cover with the lid. Press MENU, select SOUP and press START. 
盖上。按 MENU 》 选择 SOUP 》按 START 》。

5. The soup maker will alert you with the "beep" sound when it's ready. Remove the lid, stir in the cooked sago. Serve warm or chilled.
浓汤机会开始运作，音乐响了后把盖打开，加入沙谷，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

~ Special thanks to Song Cho Singapore ~ 

Some feedback from those who have tried this recipe:

By Dora Wee

By Ng CSea

By Helen Kwek