Mango Sticky Rice

This is popular desert at Thai restaurant and easy to make at home. 

Ingredients

Glutinous rice - 1 cup
Coconut cream - 1 cup
Sugar - 1/4 cup  or to taste
Salt - 1 tsp

Fresh mango - 1-2, peeled and sliced
Topping

Coconut cream - 1 cup

Salt - 1/4 tsp

Corn starch - 2 tsp

Steps

1. Rinse and soak glutinous rice for at least 3 hours or overnight. 

2. Drain water off rice; use a steamer, steam rice until cooked, about 20-30 minutes.

3. In a cooking pot, boiling the coconut cream, sugar, salt and set aside.

4. Mix the cooked rice and coconut cream well for a few minutes, and then let it rest for 10-20 minutes until the coconut cream is mostly absorbed the the rice. Plate it and arrange mango slices on or around it. 

5. In a cooking pot, mix and boiling the topping ingredients until the mixture thickens. Pour the topping over  rice and mango.  

Egg-free July 4th Parfait

I referenced this eggless Berry trifle, added eggless vanilla pudding, and made the parfait for 4th of July party. In case you are wondering, both trifles and parfaits are a layered dessert, usually made with cake, fruit, and a creamy filling. The difference is that parfaits are served in individual containers while a trifle is served in a large bowl.

Ingredients

Egg-free vanilla pudding

Egg-free cream cheese pound cake cut into cubes (about 1/2 of the cake)
Fresh strawberries - 1 1/2 lb, hulled and diced
Fresh blueberries - 1 lb

Heavy whipping cream - 3 cups, cold

Cream cheese - 12 oz, cold
Confectioners' sugar - 1 1/2 cups (too sweet, reduce to 1 cup)
pure vanilla extract - 2 tsp
Powdered gelatin - 2 tsp
Water- 3 TBSP

Steps

1. Prepare the Pound Cake. It is best to bake it one day ahead.

2. Prepare the vanilla pudding. It is best to prepare it one day ahead.

3. Mix powdered gelatin and water in a small bowl. Let the mixture rest for 5 – 7 minutes. After it sets, microwave the gelatin mixture for 10 seconds, or until liquid again. 

4. Placing cold whipped cream and cream cheese in a bowl. Beat on medium speed until soft peaks. Add confectioners' sugar and vanilla. Then add liquid gelatin. Continue beating until stiff peaks form. Seat aside.

5. Assembly the parfait according to your personal preference. Because it is 4th of July, I layered the parfait with pudding, blueberry, whipped cream, pound cake, whipped cream, strawberry, whipped cream, for a red-white-blue theme. Don’t get too hung up on creating perfect layers or making sure everything is even. It is hard to have clear layers because the size of the glass. It will be delicious even if it appears imperfect.

6. Cover the glass with plastic wrap and refrigerate for 2 – 3 hours, or overnight, before serving.

Egg-free Vanilla Pudding

Instead of using instant pudding mix, I made my own pudding to make sure it is egg-free. It is pretty easy. 

Ingredients

Milk - 1 and 3/4 cup
Heavy cream - 3/4 cup
Sugar - 2/3 cup (this is too sweet. reduce)
Corn starch - 3 TBSP
Vanilla extract - 2 tsp
Butter - 2 TBSP
pinch of salt

Steps

1. In a pan combine sugar, cornstarch, and salt. Whisk in milk, cream.
2. Cook on medium to medium high heat, while continuing to whisk. Cook until the mixture starts to boil and thicken. You don't need to whisk constantly but you do need to stir or whisk often so that it doesn't burn.
3. As soon as the mixture boils reduce heat to low. Continue stirring until mixture thickens. This will take 2-3 more minutes. It will thicken more as it cools.
4. Remove from heat and stir in vanilla and butter.
5. Pour mixture into individual sized bowls or into a large bowl. Serve warm or cover with plastic wrap pressed directly on pudding to prevent a skin from forming on the top. Refrigerate until serving.

Milk Square(奶糕)

Tried this easy snack which is creamy and springy, perfect to serve chilled for the summer. 

Ingredients

Milk - 2 cups

Heavy whipping cream - 2/3 cup

Corn starch - 2/3 cup

Sugar - 1/2  to 2/3 cup

Fine shredded coconut for coating (optional)

Steps

1. In a sauce pot, add all ingredients except shredded coconut, mix well.

2. Put on medium heat and cook until the mixture is fully cooked and become glue like.

3. Pour mixture in a greased mold/container, spread it evenly, and cover with shrink wrap. Then chill in refrigerator overnight. 

4. Remove from mold and slice into squares or cut in shapes with cookie cutter.  Serve directly or roll the squares in shredded coconut to coat them.

Stained Glass Jello

Ingredients

Jello mixture - 6 (3 oz) boxes of flavored gelatin (red, orange, yellow, green, blue, purple)
Gelatin - 2 envelopes
Sweetened condensed milk - 1 can (14 oz)
Water

Steps

1. Follow instructions on back of gelatin packages and make each color of gelatin. Allow to set in fridge until firm.

2. Cut each color of gelatin into small cubes (about 1/2″ square) and place in a 9″ x 13″ baking dish that has been sprayed with nonstick baking spray.

3. In a large bowl, sprinkle two envelopes of unflavored gelatin into 1/2 a cup of cold water. Allow to soften and dissolve for about 5 minutes, then whisk in 1 1/2 cups boiling water and the condensed milk. Stir and allow to cool completely. Once cool, pour the mixture over the colored gelatin cubes. Cover with plastic wrap and refrigerate until set, about 4 hours or overnight.

4. Then cut gelatin into squares. For easiest slicing, use a very sharp knife dipped in very hot water.

Can also try different color combinations.

Panna Cotta

Panna cotta is a molded chilled dessert popular throughout Italy. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.

Ingredients

1 envelope unflavored gelatin (about 1 tablespoon)
3 cups heavy cream
1 cup whole milk
1/3 cup honey or sugar
1 1/2 teaspoons vanilla extract
Pinch of Salt
1-2 cups assorted fresh berries

Steps

1. Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin.

2. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. 

3. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

4. Garnish with berries or sauces.

Egg-free Crepe

I found an egg-free crepe recipe online, and modified it a little.

The notes from the recipe pointed out that "The crepes are a bit more tender than those made with eggs, so you need to use a gently touch when flipping. The best utensil to use is a very thin spatula. You could also slide the crepe on to a plate and invert it back into the pan. Wait until the edges appear almost crisp before flipping. It'll feel like you're cooking too long, but the underside really won't be overly browned at that point. The longer you can cook the first side, the easier they are to flip." Those are very good advice. It took me a couple of tries to get it right.

Ingredients

Cake flour - 1 cup
sugar - 1 TBSP
Salt - 1/4 tsp
Milk - 1/2 cup
Water - 2/3 cup
Butter - 1/4 cup melted
Vanilla extract - 2 tsp

Steps

1. In a large bowl, mix the flour, sugar and salt together.
2. In a medium bowl, mix together the milk, water, melted butter and vanilla.
3, Add the wet ingredients to the dry ingredients and beat until the batter is smooth. Cover
and refrigerate for one hour or overnight.

4, Place a large skillet over medium high heat.
5. Drop 1/3 cup of batter into the pan. Immediately start to swirl the pan over the heat to spread the batter into a large circle. When the edges of the crepe appear dry and lightly browned, flip the crepe and cook other side until lightly browned.

6. Repeat with remaining batter.
7. Fill the crepe with whipped cream and fresh fruit and fold it up like a burrito. You can also top it with cinnamon, powdered sugar, or chocolate syrup.

Rainbow Jello Mold

I was browsing pinterest and saw this beautiful desert and just could not resist it.

Ingredients

3 oz. package of gelatin - 7 packages

1 purple 

1 blue 

1 green 

1 yellow 

1 orange 

2 red 

Vanilla yogurt - 1.5 cup 

Boiling water  - 8¾ cup 

Steps

1. Dump your gelatin powder into 6 individual containers. 

2. Stir 1¼ cups boiling water into each flavor (2½ cups for the red). Stir each until gelatin is completely dissolved.

3.Spray a bundt pan with cooking spray, this will help the Jello mold release easily once it is set. Add ¾ cup of your purple gelatin into the pan and then place in the refrigerator for 15 minutes.

Make sure you set a timer for each layer as knowing when to add the next layer is very critical. You must chill each layer long enough to partially set, but not too long otherwise the next layer will not adhere. 

4. Take the remaining purple gelatin and add 1½ Tablespoons of the yogurt and stir until completely dissolved. Make sure there are no yogurt lumps left.

5. Once your timer goes off, test the gelatin in the pan to make sure it is set enough to take the next layer. You will test this by lightly touching the jello with a finger tip and lifting up right away. The jello should stick to your finger (not liquid) and leave a slight impression in the jello. If you have that, then you are ready to add your next layer. Now you want to add your yogurt mixture. With a spoon very GENTLY and SLOWLY add your yogurt mixture to the set jello layer. Make sure your spoon is nice and low when you are adding the yogurt mixture. This will ensure you don't break through the bottom layer when you pour it in. Place back into the refrigerator for another 15 minutes. 

6. Complete this same process with the rest of your colors. Red will be your last layer, which will be a double layer. Use 1½ cups of the liquid jello for the clear layer and 1 cup mixed with 5 Tablespoons yogurt for the creamy layer. Your cooling time will lessen with each layer added as the cooler the jello gets, the less time it takes to set. Also, each layer gets thinner and thinner so will chill quicker. So each layer might not take the entire 15 minutes. 

7. When you are ready to release the mold, simply fill your sink with warm (not hot) water. The water should cover the majority of the bundt pan, but should not come all the way to the top. You do not want any water to get into the jello mold. Let your mold sit in the warm water for about 10-15 seconds. You will see the side of the jello get a little shiny and liquefy slightly. That is a good sign that the jello has separated from the mold. Once you see that, take your mold out of the water and dry off the pan. Take the plate that you will be serving the jello on (should be flat and at least 2-3 inches wider than your mold) and sprinkle a couple drops of water around where the jello will be touching the plate. This will allow the jello to adjust and spread a little once it is released. Now place the lightly moistened plate over the jello mold. With a good grip on the mold and plate, flip the plate and mold over. Slowly lift your mold and the jello should release easily. If any water has accumulated on the plate around the jello, simply take a paper towel and wipe until clean and dry. 

8. Keep refrigerated.

Sakura Jello

Ingredients:

7-up or water - 1 cup
Sugar - optional
Gelatin - 1 bag (about 7g)
Egg - 4
Salt pickled cherry blossom - 4

Steps:

1. Rinse salt off cherry blossoms and soak the blossoms in warm water.
.
2. Break one end of egg carefully, and pour out the egg so that you have the empty egg shell. Wash them.
3. Melt gelatin and sugar in the 7-up or water. Then pour in the egg shells. Insert the cherry blossom, and put them in refrigerator for 4 hours.

4. Peel off the egg shell, you got the round jello. If you wrap the egg with hot towel to warm it up, it would be easier to peel.

Agar Jelly with Filling

A simple, but beautiful desert.

Ingredients

Agar Agar Powder - 1 oz for about 12 pieces
Pastry filling - Purple yam, pineapple or other, or use fresh fruit
Sugar - 1 tsp or to your taste

Steps

1. For every ounce of Agar Agar Powder, add 1 cup water into a saucepan. Cook in medium high heat. Bring to a full boil.
2. Immediately pour Agar agar powder and sugar into the saucepan. Dissolve completely. Reduce heat and simmer, stirring 1 minute.
3. Add about 1 tsp mixture into each mold, put the mold in refrigerator for a few minutes to cool until the mixture starts to solidify.

 4. Put some pastry filling in each mold, and pour mixture to fill up each mold.

5. Refrigerate until set, about 2 hours. Then remove the jelly from the molds.

Try different fillings, or small pieces of fresh fruit for a colorful desert.

Banana-Berry Frozen Yogurt Bar

This is a recipe on the Graham Crackers package. I made it with my kids and it is easy and fun.

Ingredients

Honeymaid Graham Crackers - 12 pieces, broken into squares or quarters
Fresh fruit - 1 1/4 cup (recommend 1/2 cup strawberries, 1/2 cup banana, 1/4 cup blueberries)
Plain or vanilla yogurt - 1 cup
Heavy whipping cream - 3/4 cup
Powdered sugar - 1/4 cup

Steps

1. Place stainless steel mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place heavy whipping cream and powered sugar in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate.
2. Line 9-inch square pan ( I used a 7x11" rectangular pan) with aluminum foil, with ends of foil extending over sides. Arrange graham pieces on the bottom of pan.

3. Pulse fruits in blender just until blended. (Some chucks should remain.) Spoon fruit into medium bowl; stir in yogurt and whipped cream.

4. Spread mixture over graham pieces in pan; top with a layer of graham crackers, aligning over the pieces on the bottom layer.

5. Freeze for 4 hours. Use foil handles to lift desert from pan; cut between graham pieces. Let stand 5 minutes before serving.