Oopps, though the photo seems to be slightly saucy, LOL, this pudding is absolutely delicious. Just right to cleanse the palate after some feasting on Chinese or Italian food or even Indian food. It is a grown up jelly pudding. 🙂
3 ripe mangoes, peel and remove the seed, be sure to scrape every bit of the sweet fragrant flesh from the seed.
2 packets unflavored gelatin sheets
160ml milk or coconut milk
60ml whole cream
½ – 1 cup granulated sugar (according to your taste)
To soften the gelatin sheets, they must be soaked in water.
Using a heavy bottomed sauce pan, heat half of the milk or coconut milk, sugar and the soaked gelatin over slow fire.
Stir continuously to help dissolve the gelatin as well as the sugar into the liquid. When done, remove from heat and set aside.
Place the mango cubes into a blender and whizz until liquidised.
Pour the mango smoothie into the the heated milk/coconut milk.
Mix well until smooth.
Then stir in the whole cream until completely incorporated.
For smoother texture use a sieve to pour in this concoction into individual ramekins or jelly molds.
Set aside to cool down and then transfer them in the fridge to set and chill.
Serve decorated with sliver of fruits and more liquidised mangoes.
Tibok Tibok is a pudding that originated in Pampanga, a highly urbanised province located in Central Luzon region of the Philippines. Pampanga is known for its superb cuisine, that people from around the Philippines would visit the place to sample its many delicious foods.
Tibok tibok is one of these delicious fares.
It is traditionally made from carabao milk and tastes like Maja Blanca, another of Philippines’ delicious pudding. Tibok tibok is an onomatopoeia for the heartbeat.
Apparently, you can tell the tibok tibok is cooked when the little bubbles on top start to pulsate slowly and making the sound of a beating heart.
This pudding is surely a heartwarming flan.
The recipe follows below:
6 cups carabao’s milk (or whole cow’s milk)
1/3 cup glutinous rice powder (ground pudding rice)
1/2 cup cornstarch
1 cup sugar
2 lime zest
1/3 cup latik
oil for greasing
Using a large non-stick sauce pan or a wok over a low heat, mix the carabao’s milk (or whole cow’s milk), glutinous rice powder, cornstarch and sugar. Stir continuously until the mixture starts to thicken.
Add lime zest and stir some more until smooth and start to pulsate like a heart beating. tibok…tibok, tibok… 🙂 🙂 🙂
Grease a baking tray lightly with oil.
Pour mixture in and spread evenly across the pan.
Leave the mixture to cool, then top with latik. Divide into squares.
This dessert is really surprisingly delicious for minimal amount of preparation. It is just a matter of mixing young coconut preserves called coconut sport in syrup and green nata de coco (green being a pandan flavour) together.
Upon purchasing the dessert jars available in most oriental supermarket, store them in the fridge to chill.
A good dollop of vanilla ice cream would be a delicious extra for the buko pandan delight!
Lovely for Christmas after or instead of a Christmas pudding.
This is definitely one of the best cheesecakes that I have ever tasted and therefore, I am very passionate about it.
It is creamily delicious with a sweetness that is just right complemented by subtle delicacy of tanginess from the passion fruit 😉
This recipe involves minimal cooking, thus, it is pretty easy to make. One can rally the children or hubby to help out 🙂
The beautiful orange passion fruit topping makes it look vibrant and exotic, which is not only pleasing to the eye but also a treat to the taste buds.
Here is a recipe based on Nigel Slater’s Recipe:
120 grams butter
400 grams ginger biscuits or digestive biscuits (I prefer digestive because for some reason my stomach can’t take ginger biscuit, strange that!)
250 grams mascarpone cheese
75 grams icing sugar
1 vanilla pod or 1 tsp vanilla essence
400 ml creme fraiche
300 ml double cream
4 ripe passion fruit
Method of Preparation:
Melt the butter in a small pan.
Put the biscuits in a robust plastic sandwich bag and apply the rolling pin with gusto 🙂 Crush the biscuits to fine crumbs and stir them into the melted butter. Tip them into a 22cm loose bottomed cake tin and smooth them flat. Refrigerate for an hour or so until firm. You can speed the process up by putting them in the freezer if you wish.
Put the mascarpone cheese and icing sugar in a bowl of a food mixer and beat until smooth. This can also be done manually by giving the pecs some healthy exercise.
Scrape out the seeds from the vanilla pod (or vanilla essence) and stir them into the mascarpone. Add the creme fraiche. Transfer the mixture into a clean container and set aside.
Whip the cream using the food mixer until it stands in soft folds, then stir it gently into the mascarpone/creme fraiche mixture.
Ladle in the mixture into the cake tin and cover with cling film. Leave to chill for a good hour.
To serve, remove the cake from the tin, cut the passion fruits in half and squeeze the seeds and juice over the cheesecake.
Ingredients for the Jelly:
• 10g Agar Powder
• 150g Sugar
• 3 cups Water
• 500 ml Coconut Milk
• 2 tbsp Sugar
• 1/2 tsp Salt
How to make Agar And Young Coconut Jelly:
• For the Clear Part:
• Boil water in a pan and dissolve half the agar in it, stirring continuously.
• Mix in the sugar slowly even as you stir, till it dissolves.
. Let the agar cool down and pour it into a couple of square or rectangular moulds, before it begins.
• Place in the deep freeze so as to set quickly while you make the rest of the pudding.