Tuesday, March 21, 2006

Sweet tooth

It has been quite awhile since we last had this. So last night, I baked two seafood pie for dinner. I added scallops to the original recipe and thus ended up with too much fillings and didn't know what to do with it besides baking another one.

Anyway, my family love this and I don't think they will mind having it again. Somehow, the taste kind of altered with the additional of scallops. It is sooooo good.

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I bought two types of honeydew (one is from Malaysia and the other from Australia) over the weekend, having in mind to whip up Honeydew with Sago dessert during the weekday.

Blame it on the hot weather that we have been getting recently, I also have a bunch of banana that is ripening at such a fast speed that I really need to finish it up quickly.

M shared with us a banana pudding that I have been thinking of trying out.

Bingo, the opportunity is here. Left with no choice but to create two desserts for tonight's dinner.

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What you need

175g sago (washed, soaked for 1/2 hour and then drained)
1 white flesh honeydew (removed skin and seeds, half diced, half liquified)
1 yellow flesh honeydew (removed skin and seeds and diced)

Syrup
(boiled together till sugar melted)

100g palm sugar (shaved)
200ml water
3 - 4 pandan leaves.

Method

Put the half white flesh honeydew in blender and liquified, chilled it.

Boil water and add sago once water reached a boiling point. Stir and continue cooking this it turned transparent.

Pour cooked sago into a sieve and put it under running cold/tap water. Drain well in a fine sieve.

Combine sago, chilled honeydew juice and diced honeydew in a bowl.

Stir in syrup and add evaporated milk to your likings.

Serve cold.

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My photo on the banana pudding didn't do justice to the recipe because it is really yummy. But I did reduce the amount of sugar because my banana is already quite sweet.

What you need

5 ripe banana (sliced)
100g sugar
250ml water
4 pandan leaves
100g evaporated milk
75g custard powder mixed with 4 oz water

Method

Prepare the custard mixture, mixed till smooth. Set aside.

Put water and pandan leaves to boil for about 5 mins, then add in sugar. Stir till dissolved.

Add in custard mixture slowly, keep stirring till mixture thickens.

Add in evaporated milk and then the banana, continue to stir till bubbles appeared. Turn off heat.

Wet serving cups and then pour in the cooked mixture. Leave to set.

Serve chilled.
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9 comments:

  1. Edith, u r very fast 2 make the pudding. Looks so yummy lar.

    ReplyDelete
  2. hehehe! try slicing the scallop into halves. more bite ler

    ReplyDelete
  3. Edith, everything looks sooooo good. :)

    ReplyDelete
  4. HI Edith,

    Can i just check with you... on the banana pudding...you mention 5 banana.... which type of banana u are using... the big one or the smaller one...thanks.. cos there is no weight given.. so i scare later i might be using too less or too much...

    ReplyDelete
  5. okay, I based on my instinct on this one. I used 5 small size banana with this quantity.

    ReplyDelete
  6. Hi Edith,
    Just wondering did you use baby bananas (aka lady's finger) of which are short and stubby looking for your banana pudding? Or common bananas? Thanks.

    ReplyDelete
  7. Actually Chi, any banana is fine, just make sure it is ripe to yield that lovely sweetness.

    ReplyDelete
  8. Hi Edith,
    Just wondering did you use baby bananas (aka lady's finger) of which are short and stubby looking for your banana pudding? Or common bananas? Thanks.

    ReplyDelete
  9. hehehe! try slicing the scallop into halves. more bite ler

    ReplyDelete

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