Tapioca pearls also known as Sago is a popular ingredient in many Asian dessert recipes. Made from the pith of palm stems, these opaque little balls turn translucent when cooked. This soupy dessert is so easy to make and very perfect as a light and refreshing ending to any meal.
The beauty of this Sago Pearls with Melon dessert is the ingredients are so interchangeable and versatile, there is absolutely no rules when it comes to the types of fruit used. If melon is not your thing, feel free to use mango, pomelo, watermelon, peach, etc.
My Pistachio Cake with Irish Buttercream is this Christmas’ sleeper hit. I was pleasantly surprised by the 100% approval rate when I gave out this cake to my taste testers. While I admit there are many steps to making this cake, it is not as daunting as you would imagine.
I actually completed this triple layer 8-inch cake over a span of 2 days. Reason being – I started baking them a tad too late in the day and it got pretty dark by the time I finished cooling off the 3 sponges. So I wrapped each sponge with cling wrap and keep them in a cool place. The next day, I continued with the frosting and finished assembling the cake.
The sense of achievement you get from making this pistachio cake is incredible (or maybe that’s just me). Do not worry if your sponge cakes look a little less than perfect. All will be covered up by the baby-green pistachio frosting laced with my favorite Irish Cream (Baileys). So if you have some time on hand and want to impress your dinner guests over this Christmas, heck or even any other occasions, gather your ingredients and make this today.
These Thai Iced Tea Cupcakes are an unusual breath of fresh air from the traditional Christmas bake suspects. Infused with the aromatic Thai Tea leaves, the cupcake has a faint floral fragrance, and is delicately sweet without being overpowering. Did I mention they are incredibly moist too?
Don’t be fooled by these dainty-looking cupcakes. They are in fact so easy to put together, I would trust my 5-year-old niece to make them for me. Seriously. If Thai tea is not available, feel free to substitute with Earl Grey, Chai or any type of tea you like.
To be honest, they are good on its own but no cupcake is complete without frosting so on they go! The frosting is also infused with what else but Thai tea too. I think I might have went town on the frosting but since they are for Christmas, I think Santa would write off those extra calories on his naughty list. Do you think?
Ingredients: 125 g self-raising flour 100 g caster sugar 125 g unsalted butter ¼ tsp baking soda Pinch of salt 2 eggs 150 ml milk 2 tbsp Thai tea leaves 2 tbsp Thai tea milk
I got this bag of Thai tea leaves from the Thai supermarket at Golden Mile Complex.
Frosting: 180 g unsalted butter ¼ tsp salt 300 g icing sugar 3 tbsp Thai tea milk
Once again, Christmas is around the corner, time to put on that apron and get busy! I’ve been meaning to try out this Snow Capped Gingersnaps for a while and I’ve finally gotten round to making them.
These slightly chewy holiday cookies are super easy to make and while they are not as flashy as Red Velvet Chocolate Chip Cookies or Famous Amos, they are delicious. The spices in the cookies are just perfect to put everyone in the holiday mood. Your kitchen will be smelling like Christmas too!
Other than brown sugar, molasses is used and if you are not familiar with it, molasses is responsible for keeping the cookies fresh and chewy. I highly suggest not to substitute this ingredient but if you do, you could work with honey or maple syrup. The texture will definitely differ slightly but I’m sure the taste will make up for it.
Burnished and caramel sweet with a light hint of occasional bitterness, this 3-ingredient honeycomb is the perfect food to bring around with you due to its ease of preparation, and ability to keep very well. Unlike chocolate, honeycomb does not melt easily and makes a convenient sweet treat.
Honeycomb is already delicious on its own. However it is also beautiful as a decoration on cakes and ice cream. Due to its bubbly texture, crunchy honeycomb makes the perfect pairing with dense cakes or smooth ice cream. Another way to enjoy honeycomb is to dip it into tempered chocolate before feasting on it. Those who have tried the British candy bar ‘Crunchie’ or Australia’s ‘Violet Crumble’ can understand what a joy chocolate coated honeycomb tastes like.
Honeycomb can be made well in advance and stored in an air tight container, lined with baking paper, away from direct sunlight, in a cool and dry place. Do take caution when handling the honeycomb mixture before it sets. As molten sugar has a very high boiling point, please be very careful when preparing honeycomb, no matter how easy this recipe sounds. Being burned by molten sugar is painful and dangerous. So be safe, have fun and don’t forget to enjoy your honeycomb.