Tang Yuan with Peanut Butter Filling 花生汤圆 (Glutinous Rice Balls with Peanut Butter Filling)

Tang Yuan, a Chinese dessert made from glutinous rice flour and usually served in sweet syrup. It is usually served on Winter Solstice Festival 冬至 and also a popular dessert for Spring Lantern Festival 元宵节 which is celebrated on the fifteen day of the first month in the Chinese calendar. It marks the final day of the traditional Chinese New Year celebrations.

This year I made the triple colours Glutinous rice balls with peanut butter filling in ginger syrup. A bit different from my previous making of Tang Yuan with black sesame filling in sweet osmanthus syrup or the normal Tang Yuan without filling.

Recipe:
yield: 47 pieces
Ingredients:
Peanut Butter Filling:
250g ground peanuts
4 tbsp fine sugar
4 tbsp peanut butter

Glutinous Rice Balls:
500g glutinous rice flour
2 tbsp sugar
~420ml water (200ml hot water, 220ml room temperature water gradually add) 
a drop of red food colouring
a drop of pandan paste

Soup:
a few slices of old ginger (peeled the skin, then lightly pounded on the flat sides) 
150 g brown sugar
1 litre of water
2 screw-pine leaves/pandan leaves (tie them into a knot)

Method:

1. Prepare the filling: Mix the filling ingredients together, mixed well. Divide into the portion you desire and chill in the fridge before use.

2. Prepare the tang yuan: in a mixing bowl, add half of the glutinous rice flour (250g) and sugar. Add in 200ml of hot water, use a chopstick to stir it together, then use the hands to knead the dough until it comes together. Add the remaining flour (250g), gradually add the room temperature water, continue to knead the dough. You will notice the flour will absorb all the water, knead the dough until it is smooth. The dough should feel wet and smooth with hands. if the dough is too dry, gradually add a bit more water.

3. Boil water in a medium size soup pot, prepare a bowl of drinking water (room temperature) place beside. 

4. Divide the dough into three portion, one portion add a drop of red food colouring, knead until the colour mix well. Add a drop of pandan paste to another portion of dough, knead until the colour mix well. One portion of dough remain white.

5. Roll the three doughs into log and divide it into smaller balls. Roll it between palm to make it round, make an indention on the ball, fill it with a small ball of peanut butter filling. Wrap up the edge of the dough and seal, roll it between palm again to make round ball. Repeat until all dough is used.

6. Drop the balls into the boiling water pot in (3), when the Tang Yuan float on the surface, it means it is cooked, keep it in the boiling water for another 1/2 mins. Scoop the Tang Yuan out from the boiling water and place it in the bowl of drinking water. Let it be there until serving.

7. Prepare the soup: In a medium pot, add water, screw-pine leaves, a few slices of old ginger and brown sugar, bring it to boil. Set aside until serving time.

8. Serving: Scoop out three pieces of Tang Yuan to a serving bowl, place some ginger syrup in the bowl, serve warm. 

Red Rubies with Coconut Milk

This is another backlog post, made the red rubies dessert while I was still in Qatar. Bought the pack jack-fruit from Family Food Centre. 

Usually you will find this dessert on the menu of Thai restaurant. They called it Tub Tim Grob. The red ruby is actually water chestnut coated with tapioca flour and red food colouring. The crispy ruby and the sweet Jack-fruit match so well with coconut milk! 

Homemade the red rubies is fun, this dessert is lovely for summer! We are now entering the Winter session over here, miss the sunshine in Qatar where all the plants grow and blossom during their Winter session. 

Recipe from Table for 2 ...or More with minor changes
Ingredients A:
6 water chestnuts (I used can water chestnuts)
1/2 tsp red food colouring
1 tsp water
1 cup tapioca starch/flour
few pieces of jack-fruits tear into strips

Ingredients B:
125g sugar
125g water
1 pandan leaf, tie a knot

Ingredients C:
200ml thick coconut milk
750g ice cubes

Method:

1. Prepare the syrup: In a small pot, bring ingredients B to boil, when sugar dissolved, switch off the heat, let it cool down, remove the pandan leaf.

2. Prepare the red ruby: chop the water chestnuts into 5mm cubes. In a bowl, mix food colouring with water. Add the water chestnut cubes into the food colouring mixture. Toss the bowl to coat well. 

3. In another bowl, place the tapioca flour, place the dyed water chestnuts into the tapioca flour bowl. Toss and coat well. Prepare a colander, pour all the water chestnuts into the colander, sift and collect the excessive tapioca flour. 

4. Spray some water onto the water chestnuts, you can see the surface of the water chestnuts will turn moist but not wet. Place the water chestnuts back to the bowl where you collected the excessive tapioca flour, coat the tapioca flour for second time. 

5. In a pot, bring water to boil, prepare another big bowl with ice water in it. Pour the water chestnuts into the boiling water, stir gently and let it boil on high heat for 1 min. Remove the water chestnuts from the boiling water using a slotted ladle, and put it into the ice water immediately. Let it sit in the ice water for 10 mins.

6. Prepare the coconut smoothie: Using a blender, blend the ice cubes, syrup and coconut milk together til fine. 

7. Assemble: In a serving glass, place the coconut smoothie, top with red rubies and sliced jack-fruits. Serve cold. 

Palm Sugar and Coconut Milk Jelly (Agar Agar Santan Gula Melaka 耶糖燕菜)

This is the first time I made Four-layered Jelly, all the while I thought it will take a long while waiting for the Jelly to set before proceed to another layer, therefore I didn't try to make one. These few days I try to search a good recipe on palm sugar and sago, because one of my guest requested a dessert to have sago and palm sugar in it. 

I came across Coffee and Cream Agar Jelly by RunAwayRice, she shown the fast setting technique using ice bath which I find it useful for me. However, her recipe using "half and half" which I don't think I can buy it here, so I have to drop her recipe. Then, I came across Helen's YouTube recipe on her Rainbow Jelly. I decided to modified on Helen's recipe to make my Palm Sugar and Coconut Milk Jelly and also using the ice bath technique. 

This Agar-agar Santan Gula Melaka or Palm Sugar Coconut Milk Jelly is a perfect dessert for this hot summer, the sweetness of palm sugar is just right and the little sago in the coconut milk layer add a different texture to this beautiful delicious Jelly, my son and hubby love it so much. 

One special note I would like to add on ice bath technique is I find it awesome. You can see the Jelly setting and gauge the right timing to pour in the second layer, a crucial for the layers to stick together. 

Yield: 30 cm x 24 cm glass tray, about 16 serving

Ingredients:
1 pack of agar agar powder (12g)
6 cups of water
3 cups of coconut milk (Santan)
200g palm sugar (Gula Melaka)
150g sago

ice bath:
lot of ice cubes
plenty of ice water
a tray bigger than the Jelly mold

Method:

1. Prepare the sago: bring a pot of water to boil, add sago and stir constantly until the sago turned semi-translucent, switch off the heat and cover the pot, let the sago sit in the pot for another 10 mins. Check if the sago has turned translucent without any white spot. Pour the sago into a sieve and rinse with cold water. Set a side.

2. Prepare the ice bath: Place the Jelly mold in a bigger tray, add the ice cubes in between them, pour in the cold water until 2 cm from the top of the tray.

3. Prepare the agar-agar/ Jelly: Boil 6 cups of water in a pot, add the agar-agar powder, add the palm sugar, stir the mixture. When the water boiling, take out the white bubbles on the surface of the liquid, discard. Set aside. 

In another pot, boil the 3 cups of coconut milk. Scoop out 1 cup of palm sugar liquid and add it to the coconut milk. (If you prefer the coconut milk layer to be sweeter, you can add some brown sugar at this stage) Mix in the cooked sago.

4. Assemble: Pour about 2.5 cups of palm sugar liquid to the Jelly mold. It will set very fast, when the side of the surface is dry to touch but the middle of the Jelly still wobbly a bit, this is the right timing to pour in the second layer. Slowly pour 2 cups of coconut milk liquid with a ladle from the side then gently go into the middle, be very careful not to break the first layer. 

Wait for the second layer to set a bit, check if the side of the surface is dry to touch and the middle still wobbly. Again, slowly pour in the third layer which is the palm sugar layer. When it is set, then repeat for the forth layer which is the coconut milk layer. 

Place the Jelly in the fridge, let it set completely before cutting.

Tang Yuan With Sweet Osmanthus (Black Sesame Filling) 桂花黑芝麻汤圆

Have you ever link eating Tang Yuan (a bouncy chewy glutinous rice balls dessert) to Japanese Zen 禅？I do. ^^

Tang Yuan is a bouncy chewy glutinous rice balls traditionally eaten during Yuan Xiao 元宵 and Chinese Winter Solstice Festival 冬至. It has the meaning of reunion. It is usually cook in a pot of boiling water, serve with sweet soup. My late grandma loves to cook the Tang Yuan without any filling in it. The last time I made my own Tang Yuan was in December 2013.

Recently we have a friend served us her homemade Tang Yuan, it was served with Sweet Osmanthus soup. I'm not sure was it because of the sweet osmanthus or may be the utensils we used, I associated eating the Tang Yuan with Japanese Zen. The soup is clean and pure and the osmanthus is so pretty, the chewy glutinous rice ball go well with the warm sweet osmanthus, yes, the sweetness of the soup is just right, not over dose by sugar. This dessert is very comforting!

Today I can't resist the desire to eat that Zen's style Tang Yuan again. First time for me to make the Tang Yuan with filling, I search the Internet and come across China Sichuan Food's Tang Yuan, I modified the water contents in the recipe and used cook dough method to make the bouncy chewy Tang Yuan. If you prefer the filling to be more liquefied you have to add more butter in the filling, the black sesame filling will burst in one bite. ^o^ I have certain expectation on the filing, I don't like it to be too runny, when we finished eating the Tang Yuan I want my sweet osmanthus soup to be clear and not fill with bits of black sesame filling.

To get a successful bouncy rice balls, is important to gradually add water into flour as much as it can absorb, knead properly, the dough should be wet, smooth and not sticky. After cooking the glutinous rice balls in boiling water, make sure you scoop out the glutinous rice balls and let it sit in a bowl of room temperature water before serving. Freeze the Tang Yuan dough balls if you are not going to consume it immediately. 

Recipe by Awayofmind Bakery House
yield: 47 pieces
Ingredients:
Black Sesame Filling:
250g toasted black sesame powder
180g fine sugar
200g butter, melted (add more so the black sesame and sugar mixture can form a rough dough)

Glutinous Rice Balls:
500g glutinous rice flour
2 tbsp sugar
~420ml water (200ml hot water, 220ml room temperature water gradually add) 

Soup:
warm water
Sweet Osmanthus syrup

Method:

1. Prepare the filling: Mix the filling ingredients together, mixed well. Divide into the portion you desire and chill in the fridge before use.

2. Prepare the tang yuan: in a mixing bowl, add half of the glutinous rice flour (250g) and sugar. Add in 200ml of hot water, use a chopstick to stir it together, then use the hands to knead the dough until it comes together. Add the remaining flour (250g), gradually add the room temperature water, continue to knead the dough. You will notice the flour will absorb all the water, knead the dough until it is smooth. The dough should feel wet and smooth with hands.

3. Boil water in a medium size soup pot, prepare a bowl of drinking water (room temperature) place beside. 

4. Roll the dough into log and divide it into smaller balls. Roll it between palm to make it round, make an indention on the ball, fill it with a small ball of black sesame paste. Wrap up the edge of the dough and seal, roll it between palm again to make round ball. Repeat until all dough is used.

5. Drop the balls into the boiling water pot in (3), when the Tang Yuan float on the surface, it means it is cooked, keep it in the boiling water for another 1/2 mins. Scoop the Tang Yuan out from the boiling water and place it in the bowl of drinking water. Let it be there until serving.

6. Serving: Scoop out three pieces of Tang Yuan to a serving bowl, place 80ml warm water in the bowl with a teaspoon of sweet osmanthus syrup.

Snow Fungus Dessert with Red Date, Longan and Ginkgo 白果银耳红枣龙眼糖水

天气热，来，一人一碗，别客气！

I made this snow fungus or white fungus dessert for my family as the daily weather here easily hit 47C , you can serve this dessert warm or cold. We believed that the snow fungus can strengthen the stomach and expels dryness. I also added red dates, dried longan, ginkgos, wolfberries and lily bulbs in this dessert.

The ginkgo used here is the pack-form fresh ginkgo which already seeded. 

(Made 6 serving)
Ingredients: 
15g white fungus, soak and remove its stems 银耳
2g wolberries 杞子
12 pieces ginkgo 白果
8 slices lily bulb 白合
12 pieces red date 红枣
18 pieces dried longan 龙眼
some cane sugar (to taste) 黄冰糖
1.5 Litre water 水

Method:

1. Rinse wolberries, ginkgos, lily bulbs, red dates, dried longan. Soak white fungus to soft and remove its stems. The white fungus will expand, cut into small if necessary.

2. Pour water into stewing pot/ soup pot, add all ingredients. Cover and cook for 20 mins on high heat and turn to medium low for another 40 mins. Serve warm or with ice cubes as desire.

Black Sesame Cream Jelly （revisit） 黑芝麻冻

Hi, you remember my two layers black sesame cream jelly the other day? Today I have the answer for why the Jelly separated into two layers. I have to give thanks to a wonderful lady ... Polly, one of my friend in Qatar, she has shared the tip with me. Polly is the founder of Asian Ladies Coffee Morning (ACM) event, an amazing lady who try to help every newly arrived Asian ladies here to settle down... also she cooks and bakes a lot!! Her creations which I had tried before, a cookies and homemade tofu dishes were yummy!  

To prevent the Jelly separated into two layers, you need to place the jelly mixture into ice water bath after you have boiled the mixture! Keep stirring the mixture until it thicken, the liquid will be still in runny form. You can feel the liquid has thicken from the wooden spatula which used for stirring the jelly mixture. Then, pour the jelly mixture into the glass and keep in fridge until the jelly set. 

Nice smooth jelly texture and pretty black dots around the glass! Very happy, can dance for Mother's Day! I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^) 

Today Facetime with my mum who is now still in the hospital, wishing her a Happy Mother's Day, it is so happy for me to see her able to sit up!  Get well soon mum!  

Ingredients:

300g fresh whole milk 

50g store bought black sesame paste

35g castor sugar

5g gelatine sheets, soaked in ice water to soften

40g whipping cream (at least 35% milk fat)

black sugar, chopped into bits for topping, according to taste (used dark brown sugar)

Method:

1. Combine milk, sesame paste and sugar in a small saucepan and bring to a boil.

2. Add softened gelatine and whipping cream. Mix well. Remove from heat and place the saucepan into an ice water bath, keep stirring the jelly mixture until it thicken. Pour mixture into the prepared cups/glasses and chill in the fridge until it set. 

3. Serve jelly topped with dark brown sugar. 

I'm submitting this post to Little Thumbs up (May 2014: Milk) organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Black Sesame Cream Jelly

This Black Sesame Cream Jelly just took me less than 10 mins to make. It tastes really good, full of creamy milk flavor and the distinctive taste of black sesame but ... it should not be in two layers!! 

I boiled the milk and black sesame paste, mixed the rest of ingredients together, very happy with the less than 10 mins work, go on doing the clean up until I noticed... it creates two different layers! I panic, and use a chopstick to keep stir on the mixture, hope the layer will disappear when the jelly set. ..but it doesn't! The jelly didn't turn out like in the recipe book picture, a nice glass of jelly filled with black sesame dots...no. I think it could be the black sesame paste I used is not the same type of black sesame paste used by Keiko Ishida. 

Initially when my son looks at the grey jelly, he said he doesn't want. Then, he saw his dad eating, he said he wants to try, then he said he wants the dark grey layer one, then he said he wants the whole glass!!

The recipe yield 3 glasses of jelly about 130 ml each.

I'm linking this post to Little Thumbs Up (May 2014: Milk) hosted by Tze of Awayofmind Bakery House(Me ^.^) 

Note: Please see how I solved the two layers problem here. 

午后的甜点，一口一口的吃着下午的凌静，把下午的太阳忘在户外了。

Orange Mango Ice-Pop: Little Thumbs Up

Today is a super hot day, my son has friend came over and after the play they asked for ice cream ...which I don't have in the fridge. I remember I saw Jessie of CookingMoments made her beautiful ice-pop and I have the Zoku's quick pops maker with me, so I make the Orange Mango Ice-pop with the store bought juice. Is fast and easy, one of the rules in Zoku's quick pops book is...make sure you keep the ice pop maker in the freezer all the time, so you can make ice-pop anytime. Of course, if you have extra time, you can extract fresh juice from any fruits you love.  

This ice-pop is not very sweet but a bit sour because I laid the lime slices in it, but the boys seem to love it and licked the ice-pop until the end of the bit! ^o^

I'm linking this post to Little Thumbs Up month April hosted by Anncoo Journal. 

Note: After this post, I'll be away for Holiday ^_^ Happy Easter! See you soon!

Recipe by Tze of Awayofmind Bakery House
(yield one)
Ingredients: 
50ml Store bought Orange Mango juice 
two slices of lime, cut into very thin

Method:

1. Place the Zoku ice-pop maker in the freezer for at least 24 hours. Is better to place it in the freeze 24/7 so it will be ready to make tasty pops anytime!

2. Get the maker out from freeze, lay the fruit slices in the Zoku's ice pop maker using fruit wand, if you don't have it like me you can use a chopstick. Stuck the fruit slice against the tip of the chopstick and press the fruit against the wall of the maker, remember not to touch with your fingers as you might get cold burn. 

3. Place the pop stick in the maker, pour in the juice and watch it freeze! 

4. Once frozen, the ice pop is locked into the maker, use the super tool that come with the maker to remove the ice-pop. Ta-da, happy eating! 

I'm submitting this post to Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal 

Orange Jelly: Little Thumbs Up

The weather here is getting hotter, AC is on everyday including the kitchen area! My dish washing machine has been down for nearly a week already, the daily dishes pile up is really a chore to me after being pampered for the last four months. 

Today make a simple Orange Jelly for my son, to be precised it should be agar-agar. Agar-agar which derived from a special type of seaweed. The traditional agar-agar that I used to eat when I was small. My mum loves to make agar-agar for us in this type of shape or in a big plate than cut into diamond shape. Her agar-agar has only two flavors, either rebina or orange.  

Surprisingly, my son loves this agar-agar, I served three agar-agar to him and he refused to let me have one! I'm linking this post to Little Thumbs Up month April hosted by Anncoo Journal. 

Ichigo Daifuku / Strawberry Daifuku (いちご大福)

Making my Daifuku again, this time is with anko (sweet red bean paste) and strawberry stuffing.  After I had an experience with Masa's recipe, I love that soft, mochi texture that we can get from adding the sweet potato to the daifuku texture. This round I managed to get a pack of Katakuriko (potato starch) from MegaMart, so I decided to try on this Ichigo Daifuku I am going to make for this coming Asian Coffee Morning (ACM) as the theme for this month is Japanese Girls' Festival. 

This round I used Nami of Just One CookBook with a minor change on the flour quantity. I made 24 pieces which is four times of the original recipe. 80g of potato starch was added to the daifuku, the original recipe is without potato starch. The taste of the combination of sweet anko, soft mochi and the juicy strawberry is just the right match!!

Thanks Nami for her wonderful illustrations! My family and me love it and I think the ACM ladies love it too as they finished the whole tray. ^^

Homemade Tang Yuan (Glutinous Rice Balls) 汤圆

Tang Yuan a bouncy chewy glutinous rice balls is traditionally eaten during Yuan Xiao 元宵 and Chinese Winter Solstice Festival 冬至. It has the meaning of family reunion. The Tang Yuan is cooked in a pot of boiling water then serve with sweet ginger soup. My family always cook the Tang Yuan without any filling in it, I like it that way too. 

Time flies, is end of the year again. This coming Chinese Winter Solstice, I will be living in Qatar, Doha and reunion with my family, lets celebrate it by eating the Tang Yuan! 

This recipe is a keeper as the Tang Yuan is very chewy and it doesn't turn hard when it cool down. I changed the original recipe for the sweet ginger soup with winter melon tea cubes, it turned out very nice too! 

冬至是让我会怀恋我阿嘛的时候，当年她的厨房里这是大人大忙的时候，汤圆面团还得早一晚搓好因为除了要弄一大锅的汤圆，还要弄好多的菜肴。孩子们是不许在这时候吵闹。。。她说，搓汤圆时得说好话。而当年还年纪小的我们只知道贪玩，把她给我们的面团弄得又脏又扁的，就是搓不圆。

时间过得好快，终于是十二月了。今年的冬至，我人将在卡塔尔就让我用搓汤圆的仪意来迎接我和先生团圆的日子！

终于上完三个星期前的作品，终结今年所学的烘焙，料理和摄影，无愧！我想这是很完美的为今年写下句点。

Recipe adapted from Noob Cook Recipe with minor changes
(3 small serving)

Ingredients:
1 cup glutinous rice flour (250g)
1/2 cup water, add gradually
1/2 tbsp super fine sugar
food colouring: 1 drop pandan paste, 1 drop strawberry paste, 1 red+1 yellow food colouring to make orange

Sweet soup:
80g ginger, thinly sliced
1 litre water
80g gula Melaka chunk (use 50g Taiwanese Winter Melon Tea cubes, you can add more if you like the soup to taste sweeter)
2 pandan leaves, ties in knot

Method:

1. In a bowl, add the glutinous rice flour and sugar. Gradually add in the water. Knead the mixture into a smooth dough. The dough should feel wet and smooth with hands. 

2. Divide the dough into four, one plain, one with pandan paste, one with strawberry paste and one with orange food colouring. Set aside.

3. In a small soup pot, boil the water, ginger, pandan leaves and drop in the winter melon tea cube. When the water is boiling, discard the pandan leaves and set aside.

4. Prepare a bowl of drinking water (room temperature), and boil another pot with water. Divide the flour dough into smaller balls, roll it in your palms to make it round. Drop the balls into the boiling water in step 4. When the glutinous rice balls floated on the water, it means it is cooked, keep it in the boiling water for another 1/2 min. Scoop the glutinous rice balls out from the boiling water and place it in the bowl of drinking water. Let it be there until serving. 

5. Serving: Scoop out the Tang Yuan (glutinous rice balls) and place it into the ginger winter melon soup you prepared in step 3.  

Daifukumochi 大福饼 (with custard and sweet potato filling)

Daifukumochi or Daifuku 大福饼 is a Japanese soft mochi (glutinous rice cake) commonly with different stuffing. The meaning of 大福饼 if directly translated from its Chinese words means great luck rice cake. The common stuffing for Daifukumochi is sweetened red bean paste.

Panna Cotta with Chocolate Ganache

It was not my initial intention to create this dessert, I was trying out something which I had tried 9 times including this round of unsuccessful attempt is 10 times...the dreamy macaroon, which I added Pandan flavour, but... :( As I have make the chocolate ganache for the macaroon filling... I just try something which can salvage my chocolate ganache... it turned out to be a yummy Panna Cotta with Chocolate Ganache! The texture is so soft and smooth with full milk flavour, Gabriel is going to loves it!  

Hey, hey, hey...Gabriel is going to snatch the Panna Cotta from me if he see them, let me taste one first before he comes home :) 

Banoffee Pie in a Glass

Last weekend, we have our lunch together with friends at Stakehouse Cafe in St. Kilda. One of their dessert that captured my attention is Banoffee Pie. They didn't present it in the classic way of pie format but serve it in a wide cocktail glass! It really surprise me as the taste of the Banoffee Pie is just right, not too sweet. The sweetness of Dulce De Leche layer blends so well with the whipped cream layer. Another surprised is the biscuit base is not using biscuit fine crumble with butter, but using the loose biscuit fine chunk. I just love it!!

I tried to replicate this dessert yesterday, just in time for WT to taste it before his departure. I get the ingredients from the Stakehouse Cafe's menu and the quantities is really depends on the size of your serving glass. As for the Dulce De Leche, I'm using the store bought Nestle Top 'n' Fill caramel, this dessert can be prepared under 30 mins.

Melon, Corn and Cardamon Yogurt Ice

This is the first time I'm making fruity yogurt ice for my kid. I didn't know it is such a easy task to make these smooth ice cream spiced with cardamon, of course the texture of it doesn't taste velvety enough to suggest it is made with cream... it doesn't. but the taste of sweet melon, corns, yogurt and the cardamon has clearly spelled out it is natural and it is healthy snack for tea break!

sieved the fruit mixture after blending (photo taken using my hand phone ^^)

fruit mixture after adding the yogurt

I'm adapting the recipe from Sara Lewis, she made the ice with peach and cardamon.

Recipe from Ah Tze's Kitchen Play

Ingredients:

8 cardamon pods, pound and crush

1/2 small melon, 600g, cut in small cubes

4 tbsp caster sugar

2 tbsp corn kernels

2 tbsp water

200ml yogurt of your choice

Method:

1. Place the melon cubes in a saucepan. Add crushed cardamon pods, with their black seeds, corn kernels, sugar and water. Cover and simmer for 10 mins or until the fruit is tender. Leave to cool.

2. Place the fruit mixture into a blender, process it until smooth, then press through a sieve placed over a bowl.

3. Add the yogurt to the puree and mix together in the bowl.

4. Pour into a plastic tub and freeze for 5-6 hours until firm. Beating once or twice with fork or a processor to break up the ice crystals. 

5. Scoop the ice-cream on to a platter and serve at once.

I'm linking this post with Little Thumbs Up, where the ingredient for this month is Corn, hosted by Esther from Copycake Kitchen and organised by Zoe from Bake For Happy Kids and Doreen from my little favourite DIY.