Buzz
1. Lotus Seed and Longan Sweet Soup
Ingredients:
- 400g fresh longan
- 200g lotus seeds
- Water, sugar to taste
Instructions:
- Peel and deseed the longan.
- Wash and remove the core and silk from the lotus seeds if necessary. Then cook them in a pot with enough water.
- When the lotus seeds are cooked, scoop out half and add them to the longan.
- Continue cooking the remaining seeds on the stove, sweeten to taste with sugar, and simmer until the sugar dissolves. Then add the longan and lotus seed mixture back to the pot, bring to a boil again, and turn off the heat.
- Serve in a cup, add ice, and enjoy.
2. Red Bean and Coconut Jelly Sweet Soup
Ingredients:
- 1 fresh coconut for coconut water
- 150g red beans
- 20g agar agar powder
- Coconut cream
- Sugar
Instructions:
- Rinse the red beans thoroughly, soak overnight until the beans swell.
- Cook the beans with enough water until they are soft. When the beans are soft, remove half and set aside in a bowl, and reserve the cooking liquid.
- Pour coconut water into a saucepan, add some canned coconut cream (if desired), add 10g agar agar powder and stir until the agar agar powder dissolves. Bring to a boil, then pour into a container and refrigerate until set.
- Repeat the same process with the reserved bean cooking liquid.
- Once the coconut agar layer has set, pour the red bean agar layer on top, then refrigerate until the agar sets and sticks together.
- Take 100ml of coconut cream, add 50ml of water, stir well, cook on the stove, and season with sugar to taste. Add some cornstarch to thicken the coconut cream mixture.
- When serving, scoop red beans, add agar, and pour coconut cream on top.
3. Sweetened Mung Bean Soup
Ingredients:
- 1/2 green melon
- 150ml unsweetened fresh milk
- 70g small tapioca pearls
- Sugar water
Instructions:
- Boil sugar, water, and a little salt over low heat. When the sugar dissolves, continue cooking for another 5 minutes then turn off the heat and pour the sugar water into a bowl.
- Soak tapioca pearls in cold water for 20 minutes, then cook in boiling water.
- When the tapioca pearls are cooked, drain and rinse under cold water to remove excess starch.
- Serve the melon in a bowl, add 3 tablespoons of tapioca pearls, 2 tablespoons of sugar water, and pour fresh milk into the bowl.
4. Coconut Milk Sweet Potato and Tapioca Soup
Ingredients:
- 400g sweet potatoes
- 20g tapioca flour
- 250g sugar
- 200ml coconut milk
Instructions:
- Peel and cut sweet potatoes into bite-sized pieces.
- In a pot, add a bowl of water, sweet potatoes, and sugar, then place on the stove over medium heat for about 20 minutes.
- Soak tapioca flour in water until soft, then add to the pot along with coconut milk.
- Once the soup is cooked, turn off the heat and transfer to a bowl. It can be served hot or cold as desired.
5. Green Bean Cake Sweet Soup
Ingredients:
- 80g rice flour
- 40g arrowroot flour
- 15g tapioca flour
- 300ml pandan leaf water
- 250ml cold water
- 400ml coconut milk
- 2 pandan leaves
- 1/5 teaspoon salt
- 200g sugar
Instructions:
- Put coconut milk, cold water, salt, pandan leaves, and sugar on low heat, when the coconut milk starts to simmer and the sugar dissolves, turn off the heat.
- Put the three types of flour into a pot, along with cold water and pandan leaf water to dissolve the flour. Then put it on the stove and stir with low heat until the flour sticks together, then turn off the heat.
- Prepare a bowl of cold water with ice. Put the batter into the mold or a sieve with large holes. Press the cake batter into the cold water.
- Then take out the cake and put it into the pot of coconut milk, mix well.
- Pour the cake - coconut milk mixture into a glass, add some small ice cubes and enjoy.
Mango Elixir
Ingredients:
1 slice of watermelon
3 ripe mangoes
8 strawberries
15g soaked basil seeds
15g tapioca flour
30ml condensed milk
Packaged coconut water
15ml fruit syrup
A pinch of shredded coconut
350g sugar
Shaved ice
Instructions:
Cook the soaked tapioca flour with water for about 20 minutes.
Once the flour turns translucent, strain and rinse with cold water, then refrigerate.
Scoop a spoonful of tapioca flour, a spoonful of soaked basil seeds, and add the remaining ingredients in small amounts into a glass.
Finally, top with shaved ice, pour coconut water and a dash of fruit syrup over the ice.
When serving, add some small tapioca pearls, more soaked basil seeds, arrange some strawberry slices, watermelon, and mango on the surface, drizzle some condensed milk and coconut water, finally add shredded coconut and shaved ice, mix well. Best served cold.
1 slice of watermelon
3 ripe mangoes
8 strawberries
15g soaked basil seeds
15g tapioca flour
30ml condensed milk
Packaged coconut water
15ml fruit syrup
A pinch of shredded coconut
350g sugar
Shaved ice
Instructions:
Cook the soaked tapioca flour with water for about 20 minutes.
Once the flour turns translucent, strain and rinse with cold water, then refrigerate.
Scoop a spoonful of tapioca flour, a spoonful of soaked basil seeds, and add the remaining ingredients in small amounts into a glass.
Finally, top with shaved ice, pour coconut water and a dash of fruit syrup over the ice.
When serving, add some small tapioca pearls, more soaked basil seeds, arrange some strawberry slices, watermelon, and mango on the surface, drizzle some condensed milk and coconut water, finally add shredded coconut and shaved ice, mix well. Best served cold.
Banana Delight with Coconut Essence
Ingredients:
12 ripe bananas
1 bowl of white tapioca pearls
200ml coconut water
100g sugar and a pinch of salt
Instructions:
Cook the tapioca pearls until tender and soak in cold water to prevent sticking.
Combine water, coconut water, sugar, and a pinch of salt in a pot and bring to a boil.
Add bananas and simmer until tender, then add tapioca pearls and cook together.
Serve hot or cold.
12 ripe bananas
1 bowl of white tapioca pearls
200ml coconut water
100g sugar and a pinch of salt
Instructions:
Cook the tapioca pearls until tender and soak in cold water to prevent sticking.
Combine water, coconut water, sugar, and a pinch of salt in a pot and bring to a boil.
Add bananas and simmer until tender, then add tapioca pearls and cook together.
Serve hot or cold.
Corn and Sweet Potato Delight
Sweet Potato and Corn Delight
Lotus Seed and Green Bean Dessert
Ingredients:
250g dried lotus seeds
300g dried green beans
4 rock sugar cubes
A pinch of salt
A few pandan leaves
Instructions:
Cook the green beans with a pinch of salt for about 20 minutes, turn off the heat, cover the pot, and let the beans soak overnight to soften.
The next day, remove the beans, peel them, and drain.
Steam the beans for about 20 minutes.
Boil the lotus seeds with about 500ml of water. When the lotus seeds are soft, add the rock sugar cubes.
Once the sugar cubes dissolve, add the beans and a few pandan leaves, and cook for another 10 minutes.
When serving, ladle the dessert into bowls and enjoy hot.
250g dried lotus seeds
300g dried green beans
4 rock sugar cubes
A pinch of salt
A few pandan leaves
Instructions:
Cook the green beans with a pinch of salt for about 20 minutes, turn off the heat, cover the pot, and let the beans soak overnight to soften.
The next day, remove the beans, peel them, and drain.
Steam the beans for about 20 minutes.
Boil the lotus seeds with about 500ml of water. When the lotus seeds are soft, add the rock sugar cubes.
Once the sugar cubes dissolve, add the beans and a few pandan leaves, and cook for another 10 minutes.
When serving, ladle the dessert into bowls and enjoy hot.
Red bean sweet soup with coconut milk
Ingredients:
- 250g red beans
- 25g tapioca flour
- 350g sugar
- 200ml coconut milk
- A pinch of salt
- 1/2 cup roasted peanuts
Instructions:
- Boil the red beans until soft. Add sugar to dissolve.
- Stir in tapioca flour and add water to the pot. Cook until the sweet soup thickens.
- Serve the sweet soup in bowls, drizzle with coconut milk, and enjoy hot or cold.
- 250g red beans
- 25g tapioca flour
- 350g sugar
- 200ml coconut milk
- A pinch of salt
- 1/2 cup roasted peanuts
Instructions:
- Boil the red beans until soft. Add sugar to dissolve.
- Stir in tapioca flour and add water to the pot. Cook until the sweet soup thickens.
- Serve the sweet soup in bowls, drizzle with coconut milk, and enjoy hot or cold.
Orange sweet soup
Ingredients:
- 2 oranges
- 100g brown sugar
- 200ml fresh orange juice
- 150ml water
- 1 bowl tofu pudding
- 30g cornstarch
Instructions:
- Boil water, orange juice, and sugar in a pot.
- Mix cornstarch with a little water, slowly pour into the pot, stirring until the sweet soup thickens slightly.
- Add orange segments, then turn off the heat.
- Stir in tofu pudding gently.
- 2 oranges
- 100g brown sugar
- 200ml fresh orange juice
- 150ml water
- 1 bowl tofu pudding
- 30g cornstarch
Instructions:
- Boil water, orange juice, and sugar in a pot.
- Mix cornstarch with a little water, slowly pour into the pot, stirring until the sweet soup thickens slightly.
- Add orange segments, then turn off the heat.
- Stir in tofu pudding gently.
