• 10 gm aiyu powder (愛玉粉 10克)
• 50 gm sugar (糖 50克)
• 1000 ml water (水 1000毫升)
• 1 lemon (檸檬 1粒)
• 1/2 glass honey (蜜糖 半杯)
• 1 can longan (罐頭龍眼 一罐)

1. Mix evenly aiyu powder and sugar, add in water boil. (將愛玉粉加糖拌勻，加入水拌勻，煮至滾)
2. Pours into the mould to cool, puts in the refrigerator for two hours. (倒入模型冷卻，放入冰箱兩個小時)
3. For serving add in honey, longan syrup, and lemon juice. (吃的時候，加入蜜糖，龍眼糖水，和檸檬汁即可)

• 1.5kg half-ripe papaya, peeled pinch slaked lime paste (kapur)
• Enough water to cover papaya

• 2 cups sugar
• 100g rock sugar
• 5 cups water

1. Cut the papaya into 1.5x2.5cm slices and carve into decorative shapes, if desired.
2. Dilute the slaked lime in the water and soak the papaya in this solution overnight, to give the papaya a crisp bite. Rinse the papaya thoroughly in water, two or three times and drain.
3. Bring a pot of water to the boil and cook the papaya for 5-10 minutes. Remove and drain for half an hour.
4. Boil together the syrup ingredients. Cool until lukewarm.
5. Arrange papaya in a glass jar, pour in the cooled syrup and cover. The syrup must cover the papaya completely. Allow to soak in the syrup for a minimum of 5 days. Serve as a dessert.

1. To maintain the freshness of the halwa, drain the syrup every two days. Reheat the syrup to boiling point and cool until lukewarm before returning it to the jar. This repeated process of reheating thickens the syrup so the halwa is extremely sweet.
2. Be very prudent with the slaked lime as only a tiny amount is required – the solution should taste only slightly bitter.

• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 1/4 cups 2% low-fat milk
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract

1. Combine first 3 ingredients in a saucepan.
2. Combine milk and egg in a bowl.
3. Gradually add milk mixture to sugar mixture, stirring constantly.
4. Cook over medium heat until thick and bubbly, stirring constantly. Cook for one additional minute after bubbling starts, stirring constantly.
5. Remove pan from heat; stir in vanilla.
6. Serve warm, or place plastic wrap on surface; cool to room temperature.
7. Chill thoroughly.

• 1.5 litres water
• 300g lotus root, washed and skin scraped off
• 1/2 lohan guo (Buddha’s fruit)
• 15 seeded dried Chinese red dates
• 5 honey dates (mat choe)
• 100g rock sugar

1. Slice lotus roots into thin slices. Bring water to a boil in a medium-sized pot. Add lotus roots, lohan guo, red dates, honey dates and rock sugar.
2. When it begins to boil, reduce heat to medium-low and cook for 30–35 minutes. Serve hot or cold.

• 300g black glutinous rice
• 5 litres water
• 100g castor sugar
• 100g palm sugar
• 75g dried longans, rinsed
• 2–3 pandan leaves, knotted

• 2 tbsp corn flour
• 3 tbsp water
• thick milk from 1 coconut
• 1/2 tsp salt

1. Wash glutinous rice thoroughly and soak in water for several hours. Put rice and water into a pot and cook over medium heat until rice is soft and almost creamy. When rice has reached the desired consistency, add dried longans and pandan leaves.
2. Add both types of sugar and simmer for a further 10–15 minutes over gentle heat. (Never add sugar to the glutinous rice at the start or you’ll have difficulty cooking it.)
3. Add thickening to the glutinous rice and bring to a boil, then remove from heat.
4. To serve: put two to three tablespoons of thick coconut milk into each bowl of glutinous rice porridge.

• 3/4 rice bowl of red beans (pre-soaked for 30 minutes)
• Dried Skin / Peel from 1 mandarin orange
• 6 rice bowls of water
• Sugar to taste

1. Bring water to boil and add red beans. Reduce to simmer. Add mandarin orange peel after 30 minutes and continue to simmer for at least another 30 minutes. (alternatively, you can put the water, red beans and orange peel in a slow-cooker and cook it for 3 hours or more / overnight)
2. Add sugar to taste before serving.

• 2-3 oz dried longan
• 6 cups water
• 6 dried red dates
• 12 ginkgo nuts
• 5 pieces snow fungus (soaked until soft)
• Sugar to taste

1. Bring water to boil. Add the dried longan, red dates, ginkgo nuts, and snow fungus. Boil in low heat for 30-45 minutes or until the water turns brown in color. Add sugar to taste.
2. Serve warm or cold with ice cubes.

• A big handful of dried snow fungus, washed and soaked in water to soften
• Barley seeds
• Red dates
• Dried longan
• Rock sugar
• Pandan leaves

1. Clean and soak the dried snow fungus in some water. Don’t use too much as it expands into quite a bit! Once it’s soft, cut it up into small bite-sized pieces.
2. Put the barley seeds and pandan leaves to boil in about 1 medium sized pot of water. Skim the foam that collects at the top of the pot.
3. Throw in a handful of red dates for sweetness and taste.
4. Once it has boiled, turn the flame down to simmer and watch the barley seeds to make sure they don’t expand till they “explode”.
5. Add your rock sugar to taste.
6. When the barley seeds are cooked, add in your snow fungus and simmer just for a short while then turn off the flame.
7. Add your dried longan and stir it through.
8. And it’s ready to serve.

• 1 packet agar-agar
• 1 cup water
• 4 cups cendul
• 1 cup sugar
• 3/4 cup brown sugar (gula melaka)
• 4 eggs
• 3 cups santan

1. Boil agar-agar together with 1 cup water and 1 cup sugar.
2. Melt 3/4 cup brown sugar (gula melaka) with little bit water, then add into 3 cups santan.
3. Bet the 4 eggs then add into the santan and mixed well.
4. Combined santan with agar-agar and put to boil then pour into small cute cup and let it cold.

• 25 gm agar-agar strips, soaked for 10-15 minutes
• 200 gm soft brown sugar
• 1 litre water
• 2 cups (500ml) thick coconut milk (from 2 grated white coconuts)
• 2 pandan leaves, shredded and knotted
• 350 gm cendol, well drained

Directions :

1. Put water, sugar and pandan leaves in a saucepan and bring to a boil over medium heat.
2. Add dissolved agar-agar and boil for 12-15 minutes, stirring frequently unti sugar and agar-agar have dissolved completely. Discard pandan leaves.
3. Stir in coconut milk and bring to a boil, then remove from heat.
4. Pour the jelly mixture straight into a 23cm square tin.
5. Add the cendol and stir lightly to mix. Leave aside to cool completely.
6. Chill the jelly well in the refrigerator before cutting into serving pieces.

• 20 grammes of barley
• About 15 to 20 pieces of ginkgo nuts
• 1 to 2 pieces of foo chuk
• 4 pieces of Screw pine leaves / Daun Pandan (washed and tied to a knot)
• Sugar to taste
• About 1 litre of water

1. Bring water to boil in a large pot. Add screwpine leaves, barley and ginkgo nuts and let it boil on medium heat for 45 minutes. Add foo chuk and sugar to taste and let it boil for another 15 minutes or so before serving.
2. Cooking time and amount of ingredients is approximate as it is dependant on your liking. However, the ingredients are essential, of course. You can make do without the screwpine leaves but you will miss out on the fragrance which it imparts.

• 250g dried lotus seeds (len chee)
• 1/2 tsp bicarbonate soda
• 1.5 litres water
• 2 pandan leaves, knotted
• 100g dried longan
• 75g rock sugar

1. Put dried lotus seeds into a basin. Put just enough cold water to cover the lotus seeds and add bicarbonate of soda. Set aside for two to two and a half hours. Drain, then wash thoroughly.
2. Bring water to a boil. Add soaked lotus seeds and cook until the seeds turn soft. Add dried longan and rock sugar. Simmer until longan turns soft and sugar dissolves. Add pandan leaves at the final stage.
3. Serve this dessert either hot or cold.

• 65g arrowroot flour
• 1 tbsp green pea flour
• 200ml water

• 350ml unsweetened pineapple juice
• 150g sugar
• 2 pandan leaves. knotted
• 6 pieces water-chestnuts, diced

• 550ml general santan
• 2 1/2 tbsp green pea flour
• 1 1/4 tsp agar-agar powder
• 1/4 tsp salt

1. Prepare pandan leaf casings.
2. Bring pineapple juice, sugar and pandan leavesto a low boil. Gradually add in mixture (A) and keep stirring. add in water-chestnuts. When they turn transparent, remove fromheat. Spoon a heaped teaspoonful of filling into each pandan casing. Leave to set.
3. To make santan topping: Mix all the ingredients together and cookwell till blended and thick. Remove from fire.
4. Spoon one teaspoonful of topping ingredientover the pineapple layer. Leave to set. Chill well before serving.

• 1 Asian pear
• 8g Chuan Bei
• 3 red dates
• rock candy to taste

1. Wash the Asian pear. Slice off the top of the pear. Scoop out the centre of the pear and soak it in hot water for 3 minutes.
2. Place water and other ingredients into the pear. Simmer for about 30 minutes, and it is ready to be served.* Chuan Bei is good for the lungs. It relieves cough, and hence this dessert is especially beneficial to those who suffer from chronic cough.

• 325ml soy milk
• 1 packet jelly powder
• 350ml fresh milk
• cendol, as required
• 275ml water
• 100g sugar
• 1 canned longan
• syrup as required

1. Pour water into a saucepan. Add sugar and jelly powder. Keep on stirring while dissolving the sugar and jellypowder over low heat.
2. Add the soy milk, fresh milk and cendol. Bring the mixture to boil, while continue to stir the mixture.
3. Pour the contents into a container and set aside to cool before placing it in the refrigeratorto chill.
4. When the soy milk pudding has set, remove from the refrigerator. Serve together with longan and syrup.

• 1/3 cup honey
• 3 large eggs
• pinch of salt
• 300ml whipping cream

Directions :

1. Place honey in a small saucepan, bring to boil, approximately two minutes. Whisk eggs and salt in an electric mixer until light and fluffy.
2. Gradually add hot honey, beating at the same time. While cream in a chilled bowl until soft peaks form. Fold into egg mixture.
3. Pour into cold freezer trays or a 15cm by 23cm (2-litre) pre-chilled ice-cream plastic container.

• 1 cup white sugar
• 1 tablespoon lemon juice
• 3 cups pureed mango
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoon cornstarch
• 1 cup evaporated milk
• 6 eggs, beaten
• 1 pinch salt

• 250g glutinous rice flour
• 230ml water
• Pink and red colouring

• 200g sugar
• 1,200ml water
• 3 pandan leaves, knotted
• 2 thin slices of old ginger

1. Put glutinous rice flour in a basin. Make a well in the centre, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.
2. Leave 1 portion uncoloured, add pink colouring to another, and red to the other.
3. Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.
4. Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.

1. In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.
2. Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.

• 100 gm pineapple juice (黃梨 100克打成汁)
• 100 gm pineapple cube (黃梨 100克切丁)
• 10 gm instant jelly (水晶果凍粉 10克)
• 200 gm sugar (糖 200克)
• 900 ml water (水 900毫升)

1. Mix evenly instant jelly and sugar, add in water to boil. (將水晶果凍粉加糖拌勻，加入水煮至滾)
2. Add in pineapple juice and cube, lastly pour into mould. (加入黃梨汁和黃梨丁，倒入模型即可)