To Make
Wash and peel the ripe mangoes and use a knife to cut the flesh away from the seed. Cut fresh or tinned mango into chunky cubes and place into a container in the freezer until frozen completely. (If using pre-frozen, skip this step).
Add the coconut cream to the blender, with your sweetener of choice and lime juice. Add the frozen mango and blend on highest speed (use the pulse function), using a spatula to push down the sides if the mixture becomes stuck. Blend until smooth and creamy. Adjust the sweet and sour flavours to taste, depending on the ripeness of the mangoes used.
Serve right out of the blender as a soft-serve style ice cream or place into a wide container, cover and freeze for at least 1 hour, or overnight.
Notes: Don’t over blend or the mixture may begin to melt. For an indulgent adult dessert, add a dash of Malibu liqueur before blending. If freezing overnight, remove it from the freezer 5-10 minutes before serving to soften slightly and make scooping easier.
Serve with fresh fruit or mango puree, coconut flakes or crushed nuts.
Dessert
Hong Kong Egg Waffles
To Prepare Hong Kong Egg Waffles
Sift flour, custard powder, baking powder and tapioca flour together and set aside.
Place eggs and sugar in mixing bowl with balloon whisk attached to mixer. Whisk at medium speed until light and foamy.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-1.jpg
Strain egg mixture into another bowl. Wash and dry mixing bowl. Pour the mixture back into mixing bowl.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-3.jpg
Add water, evaporated milk, oil and vanilla extract into the egg mixture. Whisk for a min.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-4.jpg
Add in the dry flour mixture and whisk till you get a thick but flowing batter. Strain again and set aside to rest for 30 mins.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-8.jpg
Heat up egg waffle iron pan on both sides. Brush oil into cavities. Use a kitchen napkin to soak up excess oil.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-9.jpg
Fill approximately 120ml batter into a measuring cup (this will depend on size of waffle pan) and pour all around the pan filling all cavities. Quickly close pan and flip over so the batter will flow and cover the other side of the pan. Cook for 2-3 mins under low-medium heat.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-11.jpg
Flip and cook for another 2-3 mins. Check browning on each side before removing from pan.https://asianinspirations.com.au/wp-content/uploads/2024/03/HKEW-12.jpg
Place cooked waffle onto wire rack for a few secs and quickly fold and place into a cup. Continue with the balance batter.
Coconut Mango Sago
To Prepare
Boil a pot of water and cook the sago pearls for 5 mins. Switch off fire and cover and let it sit for 15 mins.https://asianinspirations.com.au/wp-content/uploads/2023/11/CMS-1.jpg
Drain away the boiling water and wash sago under running water. Drain and set aside.
Cut the mangoes into 1.5cm cubes and add it into a bowl.
In a separate pot, heat up coconut milk and condensed milk until it starts to simmer. Let it cool down to room temperature.
To the bowl of mango cubes, add in drained sago pearls, nata de coco and the cooled down coconut milk and condensed milk mixture.https://asianinspirations.com.au/wp-content/uploads/2023/11/CMS-4.jpg
Chill in refrigerator for 3-4 hours or overnight, and serve cold.
Thai Crepes (Khanom Buang)
To Prepare
Place water, sugar and knotted pandan leaves in a medium frying pan. Under medium heat, dissolve sugar and wait until syrup starts to bubbling. Remove pandan leaves.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-1.jpg
Beat egg yolks together with 3 tsp of egg whites and strain through a sieve into a piping bag fitted with tip with a small opening.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-2.jpg
Pipe egg yolk into bubbling sugar syrup around the frying pan for a few rounds.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-3.jpg
Let it cook for 30 secs and using a pair of chopsticks, gather the egg threads together and lift out of syrup and set aside in a bowl.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-4.jpg
Let excess syrup to drain off. Continue with the same process until all egg yolk mixture has been cooked.
To Make Crepe
In a small bowl, mix red lime stone paste with 150ml water. Set it aside for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-6.jpg
Scoop out 130ml of the clear water above and discard the sediments.
In a large mixing bowl, mix rice flour, mung bean flour, egg, palm sugar and cocoa powder together with lime stone water. Whisk until batter is well incorporated. Set aside.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-7.jpg
In a mixing bowl beat egg whites and sugar together on high until the whites form a stiff peak and is glossy.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-8.jpg
Heat up frying pan. Scoop a tablespoon of the batter and spread onto frying pan and using the flat bottom of the spoon in a circular motion to make crepe of about 10cm in diameter. Repeat to make 2 or 3 more crepes depending on pan size.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-9.jpg
Spread a spoonful of the meringue onto crepe and a small amount of egg threads above.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-11.jpg
Fold into half and lift up to cool on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2023/10/KB-12.jpg
Continue the process until all batter is used up.
Pandan Coconut Crepes (Mini Kueh Dadar Gulung)
To Prepare
Place shredded coconut, Gula Melaka, knotted pandan leaf and salt onto non stick frying pan and fry on medium heat until Gula Melaka is melted and coats shredded coconut.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-17.jpg
Add water and continue to fry until coconut is caramelised. Set aside to let it cool. Divide into 10 portions.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-18.jpg
Put cut pandan leaves and water into blender and blitz till fine. Strain through a fine mesh to get pure pandan extract.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-20-1.jpg
Mix flour, pandan extract, egg, salt, coconut milk and water until fully incorporated. Strain batter and discard any lumps.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-21-1.jpg
Heat up a 20cm non stick pan on low heat. Brush some oil and rub over with a paper towel.
Scoop a ladle of batter onto heated pan and swirl to cover the surface. Let it cook for 3-4 mins. Only cook on one side. Remove and let it cool on a flat surface. Continue with this process until all batter finished.
Scoop a portion of cooled shredded coconut onto the bottom of a crepe. Fold the bottom up covering the shredded coconut. Fold both left and right to make a pocket and roll up from the bottom.https://asianinspirations.com.au/wp-content/uploads/2023/08/KDM-4.jpg
Coffee Buns (Kopi Roti)
To Prepare Buns
In a jug, combine together warm milk, sugar and instant yeast. Mix and let it sit for 15 mins till it gets foamy.
In a large mixing bowl, add in flour, salt, egg and the foamy milk mixture. Bring together with a spatula till well combined.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-1.jpg
Add in soften butter and continue to knead for 10 to 15 mins till dough is smooth and pliable.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-2.jpg
Let the dough proof covered for 1 hour in a warm place.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-3.jpg
Punch out all the air from the dough and turn onto a clean surface and knead for 1 min. Divide into 8 equal portions and shape into a dough ball.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-4.jpg
Take a dough ball and flatten into a disc with the sides thinner than the centre. Place a cube of butter and bring the sides together and crimp to close.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-6.jpg
Place completed buns onto lined baking tray and cover with plastic wrap and let them proof for 1 hour or double in size.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-7.jpg
To Make Topping
Meanwhile, prepare the topping by creaming butter and sugar with a whisk till creamy.
Add in beaten egg, coffee and cocoa powder. Stir till well combined. Sift in cake flour and mix together with a spatula.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-8.jpg
Fill into piping bag and keep chilled in the refrigerator till required.
To Make Buns
Pre-heat oven to 180C.
Pipe the topping on top of dough balls in a coil like pattern till covering half the bun.https://asianinspirations.com.au/wp-content/uploads/2023/04/RB-9.jpg
Bake buns for 15 mins and switch off oven. Let the buns sits in the hot oven for another 10 mins.
Cool buns on cooling rack and serve while still warm.
Mango Sorbet
To Make Sorbet
Bring the mirin to the boil with 100ml of water. Boil down to a syrup consistency, which will take about 5 minutes. Turn off the heat and allow to cool.
Peel and dice the mango, mix in the mirin syrup and blend until smooth.
Pour the mango mixture into either a shallow dish or half round moulds, and place in the freezer for at least 12 hours. Stir a few times during freezing period. Or if available, use an ice-cream maker and churn until it reaches sorbet consistency.
To Make Mango Coulis
Place all ingredients for coulis into a small saucepan and cook on low-medium heat until mango is soft.
Blend until very smooth and then run the mixture through a mesh strainer to remove any mango fibres and ensure a very smooth coulis.
Transfer to a small container and refrigerate overnight.
To Serve
Remove the sorbet from the freezer and allow to soften for a few minutes. Remove from the mould, or using a wet spoon take a scoop of the sorbet.
Swirl some swirls of coulis onto the plate and top with the fruits of choice. Dust with icing sugar.
Coconut Pancakes
To Make
Place rice flour, coconut milk, sugar, salt in a large mixing bowl. Stir with a whisk to mix while pouring in the water. Mix until you get a medium runny batter.
Heat up a non-stick frying pan and brush with a light coat of oil.
Use a ladle to scoop the batter onto the frying pan (batter will spread out to about 10-11cm diameter), cover and cook for about 1½ mins. Then, flip over and cook for a further minute under low heat.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03069-Coconut-Pancakes-3.jpg
Repeat until all batter is used up.https://asianinspirations.com.au/wp-content/uploads/2023/02/R03069-Coconut-Pancakes-4.jpg
Serve hot with coconut icecream!
Purple Sweet Potato Crystal Tang Yuan
To Prep Filling
Peel and cut up your purple sweet potato, then steam until soft. Mash the sweet potato before adding in the condensed milk and butter and mix until incorporated.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-3.jpg
Divide into 8 equal portions and roll them into balls. Cover and chill in the refrigerator for 30 mins to firm up.
To Prep Dough
Place tapioca starch in a mixing bowl, pour in boiling water and mix quickly with a spatula. Once cooled, quickly knead with your hands until you get a pliable dough. Wrap up with a cling wrap and let it rest for 10 mins.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-4.jpg
To Prep Ginger Syrup
In a small pot, boil water with sliced ginger, knotted pandan leaves, and sugar. Boil until the sugar is completely dissolved, then reduce to low heat and boil for a further 15 mins. Set aside.
To Make Crystal Tang Yuan
Divide the dough into 8 equal portions, and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-5.jpg
Flatten each dough ball into a round disc and place a sweet potato ball in the centre. Wrap up slowly and pinch the seam to seal. Set aside and complete the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-6.jpg
Heat up a pot with water filling at least halfway. Once it is boiling, place tang yuan in and stir to avoid them from sticking to the bottom. Once they are cooked, they will float up. Remove from water and place into bowl of cold water to stop them from cooking further.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03068-Purple-Sweet-Potato-Crystal-Tang-Yuan-7.jpg
Place crystal tang yuan into a serving bowl, pour ginger syrup on top, and serve.
Fried Crispy Tang Yuan
To Prep the Filling
Grind toasted black sesame and mix with sugar and butter until you get a paste. Divide into 8 equal portions, roll into round balls, and place in the freezer for 30 mins to firm up.
To Prepare Fried Crispy Tang Yuan
In a mixing bowl, place glutinous flour and make a well. Pour in hot boiling water and let it sit for 10 mins before pouring in the cold water. Mix well with a spatula and continue to knead with your hand until you get a pliable dough.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-3.jpg
Leave the dough to rest for 10 mins, then divide into 8 equal portions and roll into balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-7.jpg
Take a dough ball and place on your palm. Flatten into a disc and place a sesame paste ball in the centre. Wrap the dough around the sesame ball and seal the opening.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-4.jpg
Flatten each of the rolled balls slightly and keep aside while completing the remaining dough balls.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-5.jpg
Heat up a non-stick pan with some oil and fry the flattened tang yuan for 3-4 mins on each side until they are slightly brown. Serve warm.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03067-Fried-Crispy-Tang-Yuan-6.jpg
Fortune Cookies
To Make
Prepare printed quote strips and set them aside. Preheat oven to 190°C.
In a mixer bowl whisk egg whites until bubbly, then add in the sugar and beat until fluffy.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-2.jpg
Next, add in vanilla extract, almond extract, salt, melted butter, and water and whisk together until well incorporated.
Add in sifted flour and corn flour and whisk gently until the flour is combined. Do not over-mix.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-3.jpg
Using a tablespoon, scoop 1 tbsp of mixture onto a baking tray lined with a silicon mat (to prevent sticking) and slowly spread the batter out into a circle (8-9cm diameter) using the base of the spoon. Do 2 to 3 each time.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-4.jpg
Bake for 6-8 mins or until the edges begin to brown. Remove the tray from the oven and using a knife spatula, flip it over quickly. Place a printed quote in the centre and quickly fold the cookie in half.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-5.jpg
Immediately take the cookie and bend it on the edge of a heavy cup/mug (this has to be done before the tuile cooled or it will break) to form the fortune cookie shape.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-6.jpg
Place the fortune cookie into the cavity of a cupcake tray to let the shape form and cool. Serve.https://asianinspirations.com.au/wp-content/uploads/2023/01/R03063-Fortune-Cookies-7.jpg
Hato Sabure (Japanese Butter Cookies)
To Make
Beat butter and sugar together with whisk on a stand mixer till slightly pale about 5-6 mins, stop halfway through to scrape down any butter and sugar on the side of the bowl.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-1-edited.jpg
Add in beaten eggs and vanilla extract to the mixer, then whisk for 2 mins.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-2-edited.jpg
Pour in shifted flours and change to beater, then mix 3 mins.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-3-edited.jpg
Wrap up with clingy wrap and rest in the fridge for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-4-Edited.jpg
Pre-heat oven to 180°C.
Sprinkle flour on surface and roll out half of the dough using a pair of chopsticks as guide for thickness.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-5-edited.jpg
Cut out desired shapes with cookie cutters and placed shaped cookie dough onto floured baking sheet.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-6-Edited.jpg
Bake cookies for 15 mins or till slightly brown on the sides. Remove and cool on wire rack.
Cookies can be stored in air tight jar up to 2 weeks.https://asianinspirations.com.au/wp-content/uploads/2022/12/HS-13-for-Web.jpg