Bubur Terigu 大麦

Ingredients:

150g white wheat (Bought from Fairprice)

60g gula melaka (can be more)

200ml Ayam brand coconut milk

1.5 litre water

3 to 4 pandan leaves (washed & knotted)

Pinch of salt

Method:

1. Soak the wheat overnight (or at least 3 to 4 hours).

2. Boil the water and add the wheat. Cover with a lid but leave it ajar. Stir it once a while. (This should take at least 30mins until the wheat become soft.)

3. Add the gula melaka and stir to mix well.

4. Lower the fire, add the coconut milk, pandan leaves, and cover with a lid. (For 10 to 15mins)

5. Lastly, add a pinch of salt and it is ready to serve.

Shibuya Toast

Ingredients:
1 pc Thick Toast (I baked a loaf of bread)
Ice Cream
Fruits
Nuts
Pocky
Kit Kat
Mint Leaves
Honey
Chocolate flakes/sauce
Oreos
Sprinkles
Anything you can think of

Method:
1. Cut out the inner white bread & you get an empty bread box.
2. Cut them into cubes/squares (from the inner bread that you dig out in Step 1.). Spread some butter on them and toast it.
3. Toast the empty bread box.
4. Quickly fan all the bread to cool them down.
5. Fill the empty bread box with the bread cubes, topped with ice cream, fruits, nuts, pocky, kit kat, and anything else that is suitable.

Note: 
1. Do it quickly or else the ice cream will be melting away...
2. If you are not baking the bread, you can purchase thick bread slices from bakeries like Four Leaves, or similar Japanese Bakeries. Then butter both sides, toast them, cut them into cubes. Stack like 3 to 4 layers, and they should look as good too.

Mango Ice Cream 芒果冰淇淋

Ingredients:
500 to 600 grams of mango (excluding skin & seed)
400 ml whipping cream
150 to 200 ml condensed milk

Method:
1. Use a blender to blend mango with 150 ml of condensed milk. Taste it, If you prefer it sweeter, add the remaining 50 ml or more. 
2. Add 200 ml of whipping cream to the mixture and blend well, then add the remaining 200 ml.
3. Pour them into an ice-cream mould or any container.
4. Freeze them for at least 4 hours or more before consuming.

Peach Gum Dessert 桃胶糖水

Ingredients: 
10 - 15g Peach Gum (Soak overnight)
20g White Fungus (Soak & cut into smaller pieces)
30 pcs Dried Longan
10 pcs Red Dates (Remove seeds)
30g Rock honey sugar (adjust to your preference)
2.5L water
Wolfberries 枸杞子
Osmanthus 桂花

Method:
1. Soak Peach Gum overnight. It will expand at least 10 to 15 times of its size. Spend some time to clean its impurities until it looks clean. Don't be greedy and soak too much. You will regret when you start to clean it. Hahahaha...
2. Rinse all the ingredients.
3. Boil the water over medium fire.
4. Add Red Dates in the boiling water for 10 mins, then add the longan & boil for another 10 mins.
5. Add White fungus and Peach gum in the boiling water. Cover with lid and lower the fire. Simmer for 10 mins.
6. Add the sugar and off the fire after 10 minutes.
7. I added wolfberries and osmanthus just before I served the dessert.

Can be served as a hot dessert or cold dessert.

I bought the peach gum from Albert Centre. You can find them from Fu Hua too.

Note: 
Some say not suitable for pregnant ladies & do not consume when you are having your menses (please google), some say it's ok. I am not really sure. I believe everything in moderation.

 

I bought the peach gum from this shop.

Cheng Tng 清汤

Ingredients:
30g pearl barley (I used Ayam brand)
50g dried longan
10 red dates (remove seeds)
30g lotus seed (if dried, pls soak)
20g white fungus (if dried, pls soak. & cut into smaller pieces)
5 Pang Da Hai (soak, remove skin & seed)
30g rock honey sugar (pls adjust to your preference)
1 knot pandan leaves 

Method:
1. Wash all the ingredients and boil 3 litres of water in a pot.
2. Add barley and boil for 10 mins.
3. Add longan, red dates, lotus seed and boil for another 20 mins.
4. Add white fungus, rock honey sugar, and pandan leaves and boil for another 10 mins.
5. Remove the pandan leaves, and add the pang da hai.
6. Off the fire and it can be served.

Note: You can also add gingko nuts if you like.

Madeleines 玛德琳

Ingredients (made abt 16):
3 eggs
120g sugar
10g Orange zest
5g Lemon zest
120g self-raising flour (sieved)
1/4 tsp salt
62.5g butter (melted)

Methods:

1. Preheat oven at 180C.

2. Beat eggs and sugar until light yellow.

3. Grate some zest into the mixture.

4. Add flour & salt, and mix at low speed. Pour in melted butter and continue to mix well.

5. Keep in fridge for an hour.

6. Brush the mould with melted butter.

7. Scoop the batter into mould.

8. Bake at 180C for 10 mins, then 200 degree for 1 to 2 mins. (Youtube says 8 mins but my oven couldn't achieve the slightly burnt effect, so I extended the baking time.)

Ingredients for Chocolate Madeleines (made abt 16):

3 eggs

100g sugar

100g self-raising flour (sieved)

20g valrhona cocoa powder 

1/4 tsp salt

62.5g butter (melted)

30g baking chocolate (melted)

Methods for Chocolate Madeleines:

1. Preheat oven at 180C.

2. Beat eggs and sugar until light yellow.

3. Add flour & salt & cocoa powder, and mix at low speed. Pour in melted butter & melted chocolate and continue to mix well.

4. Keep in fridge for an hour.

5. Brush the mould with melted butter.

6. Scoop the batter into mould.

7. Bake at 180C for 10 mins, then 200 degree for 1 to 2 mins. (Youtube says 8 mins but my oven couldn't achieve the slightly burnt effect, so I extended the baking time.)

Source: I followed this recipe from this youtube: https://www.youtube.com/watch?v=E8lvONi6DLw

Thanks Eddie for his easy and great recipe! 

Mandarin Orange Konnyaku 桔子蒟蒻

Ingredients:
4 Mandarin Oranges
1 Redman Premix Konnyaku powder
20g (or more) sugar (depends on how bitter/sour your mandarin oranges are)

Methods:
1. Use a slow juicer to juice the mandarin oranges.
2. Boil the juice over small fire and add the sugar. (Please adjust the amount of sugar to your own preference.)
3. Add in konnyaku powder. (The ratio is indicated on the redman premix packaging. 1250ml use 250gram.)
I had 500ml of mandarin orange juice. So i added 100 gram of powder.
4. Mix them well over small fire. Pour them into moulds and chill in fridge.

Note: I did this with Melon before, and I like the Melon Konnyaku better.

Macadamia Chocolates using Organic Virgin Coconut oil 巧克力

Ingredients:
100g coconut oil
40g valrhona cocoa powder
30g honey
Handful of Macadamia nuts

Method:
1. Heat up coconut oil in a small pot over low heat.
2. Stir in cocoa powder, and honey into the coconut oil until well mixed.
3. Pour the mixture into a mold, and drop a macadamia nut in each mold.
4. Keep in the fridge for at least 1 hour.

I made about 25 to 28 pieces.