Barley Gingko Dessert

Hubby's favourite dessert of all time and best of all, this can be kept in the fridge for up to a week and makes a great thirst quencher too!

Ingredients (for about 5 litres of water):

1 packet of dried winter melon (diced)
1 packet of barley
3 cups of gingko (more if you like)
2 cups of lotus seed
4 large pieces of white fungus
4 pcs pandan leaves (tie into 2 knots)
honey sugar to taste

Method:

1. Put in the barley and winter melon to boil in a large pot. Leave to boil in slow fire for about 15 mins.
2. Add in lotus seeds. Leave to boil in slow fire for about 10 mins.
3. Add in pandan leaves, gingko and white fungus. Leave to boil till gingko is softened.
4. Add in sugar to taste.
5. Can be served hot or cold :)



Churned out directly from Aniston's Kitchen...

Bubur Chacha

One of my all time favourite desserts....albeit the sinful coconut milk content.... :)

Ingredients (serves 6):
3 cups of yam (cut into cubes)
3 cups of sweet potato (cut into cubes)
1/2 cup of sago
2 cups coconut milk
6 pcs pandan leaves
sugar to taste
1/2 tsp salt
enough water to cover the yam & sweet potato (about 1/2 pot full)


Method:
1. Boil water and put in sweet potato and yam pieces.
2. Turn to small fire and let simmer til they are soft and tender.
3. Put in pandan leaves and coconut milk and leave til it boils.
4. Add in sugar and salt.
5. Rinse the sago right before adding into the pot.
6. Keep stirring to prevent sago from sticking to each other.
7. Turn off fire when sago is half cooked.
8. Cover the pot lid and check frequently to ensure sago is fully cooked and soft.

*optional - U can add in cut bananas, boiled tapioca pieces or any other ingredients of your choice into this dessert* I've eaten one bubur chacha with soy beans in it ;)

Churned out directly from Aniston's Kitchen...

Apple Crumble

My ever-popular Apple Crumble :). Love and well-liked by friends and family.

Ingredients:

Filling:

4 large apples (cored, peeled and sliced thinly)

50g raisins

45g brown sugar

1 tsp cinnamon powder

2 tbsp plain flour

2 tbsp lemon juice

Crust:

250g plain flour

125g butter (preferably salted butter – Golden Churn brand is good)

4 tbsps iced water

Crumbs (top)

100g plain flour

125g butter, softened

45g brown sugar

Method:

1. For the crust: Rub butter with flour until the mixture resembles coarse breadcrumbs. Pour iced water a bit at a time until the dough holds together. Wrap dough in a plastic wrap and refrigerate for 30 minutes. Then roll out pastry to fit a 23cm pie tray. Poke the crust with a fork to prevent air bubbles when baking.

2. For the filling: Mix flour, cinnamon powder, brown sugar, apples, raisins and lemon juice together into a large mixing bowl. Spread evenly onto the crust.

3. Crumbs: Mix all crumb ingredients with a spatula and sprinkle evenly on top of the filling, totally covering it.

4. Bake in a pre-heated oven at 180’C for 30 – 35 minutes.

5. Serve with vanilla ice cream (optional)

*if you prefer your apple crumble without its crust, skip the first step and bake it in individual small baking bowls* (like the picture below)

Churned out directly from Aniston's Kitchen...