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好不容易想到搭配冰淇淋了！
結果原來市面上早已經有了Nestlé Onde-Onde Ice Cream這個完美組合！🤩
Pandan和椰子口味的ice cream配上Gula Melaka和椰絲的內餡 🥥 你們快點去買來試試看吧！
#AiskrimOndeOnde #NestleIceCream Nestlé Ice Cream Malaysia
Cookies4u's Premium Peacock Mooncake Set 1 contains four handcrafted mooncakes made with only premium ingredients. The set comprises unconventional flavours (Tangy Pineapple & Golden Pandan) and trendy lava mooncakes(Lava Black Sesame and Lava Salted Egg).
The Tangy Pineapple, which is CNY inspired, is the latest creation to hit the shelves. The first bite instantly reminded me of the pineapple tarts. Deliciously rich and nutty, the Lava Black Sesame like the mooncake version of goma ice cream. Watching the lava ooze out was certainly pleasing to the eyes. The Lava Salted Egg mooncake was equally sinful with a luscious flowy core.
Cutting through the Golden Pandan mooncake made for a nice Instagram story as it revealed a lovely green paste with a vibrant salted egg yolk nestled snugly in the middle. We really enjoyed how it wasn’t too sweet, yet still imparted a lovely pandan fragrance that clearly set it apart from regular lotus paste.
Enjoy a 25% discount off all mooncake orders, while stocks last. Orders above $58 can enjoy free delivery so don’t miss out on these delectable guilt-free treats! Visit https://scoopz.com.sg to place your orders. Scoopz Ice Cream
Kuih Onde-Onde dah la sedap, bila jadi ice cream lagi onzz 🤤🤤🤤 Rasa Pandan & Kelapa, siap dengan lelehan Gula Melaka & Kelapa Parut lagi kat tengah! Tak boleh move on la dengan Nestlé Onde-Onde Ice Cream ni! 💚
*Disebabkan icecream ni sedap, kita belanja transitions sikit. 😋
#AiskrimOndeOnde #NestleIceCream
Trong video này mình chia sẻ với các bạn công thức kem chuối truyền thống của Việt Nam. Các nguyên liệu để làm món kem này rất đơn giản, dễ kiếm, không cần dùng đến kem tươi. Đặc biệt để làm món kem này chúng ta cũng không cần dùng đến máy làm kem hay máy đánh trứng luôn.
Để đảm bảo cho kem không bị dăm đá thì mình chỉ có 2 lưu ý nho nhỏ là:
- Dùng nước cốt dừa đủ độ béo, ít nhất 15%: nên chọn loại ghi ngoài lon là coconut cream, nếu là coconut milk thì mình nên kiểm tra độ béo.
- Không nên giảm ngọt quá nhiều: với công thức này nếu mình giảm ngọt thì kem sẽ cứng hơn nhưng với những bạn nào ăn ít ngọt thì cũng có thể giảm, kem sẽ không đến mức bị quá cứng, không ăn được. Chú ý là khi hỗn hợp được làm đông lạnh, mình sẽ cảm giác độ ngọt ít hơn khi hỗn hợp chưa đông nhé.
NGUYÊN LIỆU:
400ml nước cốt dừa (400ml coconut cream or high-fat coconut milk)
20g bột năng hoặc bột ngô (3 tbsp tapioca starch or corn starch)
25g đường (2 tbsp sugar)
160g sữa đặc (1/2 cup condensed milk)
¼ thìa cà phê muối (1/4 tsp salt)
100g sữa chua không đường (1/3 cup + 1 tbsp plain yogurt)
150g dừa non nạo sợi (1 cup young shredded coconuts)
70g lạc rang đập vụn (1/2 cup roasted crushed peanuts)
Trái cây tùy thích: chuối, mít, dâu tây, kiwi… (Fruits: bananas, jack fruits, strawberries, kiwis, etc)
CHO NHỮNG AI KHÔNG CÓ DỤNG CỤ ĐONG:
1 lon nước cốt dừa 400ml
3 thìa ăn cơm bột năng hoặc bột ngô
3 thìa ăn cơm đường
½ lon sữa đặc
1 xíu muối
1 hộp sữa chua không đường khối lượng 100g
1 bát con dừa non nạo
½ bát con lạc rang đập vụn
Trái cây tùy thích: chuối, mít, dâu tây, kiwi…
Công thức cho ra thành phẩm khoảng 1-1.5 kg kem tùy vào lượng hoa quả mình dùng.
Facebook của mình : facebook.com/chouxluvbaking
Đăng ký kênh để được nhận thông báo về các video mới nhất: https://www.youtube.com/sukieskitchen?sub_confirmation=1
Tham gia group facebook để cùng chia sẻ các món bánh ngon: https://www.facebook.com/groups/456696418497135/
รวมมิตรลอยแก้วกะทิสด
แห้วดิบ
แป้งมัน (สำหรับทำทับทิม ไพลินกรอบ)
ลูกตาลอ่อน 600 กรัม
ลูกชิด 300 กรัม
ลูกลาน 300 กรัม
ขนุนสุก 100 กรัม
สีผสมอาหาร สีฟ้า สีชมพู สีเขียวแอปเปิล
แป้งมัน (สำหรับทำลอดช่องสิคโปร์)
น้ำร้อน
น้ำลอยดอกไม้ 300 กรัม
ใบเตย
น้ำตาลทราย 600 กรัม
เกลือป่น 1 ช้อนชา
หัวกะทิสด 1 ลิตร
น้ำแข็งป่น
Thai Iced Crush Dessert in coconut cream
Water chestnut
Tapioca starch (For making thai red rubies and sapphire dessert)
600 g. Toddy palm seeds
300 g. Sugar palm seeds
300 g. Talipot palm seeds
100 g. Jackfruit
Blue pink and apple green food coloring
Tapioca starch (For making cendol)
Hot water
300 g. Water
Pandan leaves
600 g. Sugar
1 tsp. Salt
1 liter Fresh coconut cream
Ice
Thai Cuisine
Thai Dessert
Bored at home? Let us bring Happy Hour to you – virtually!!
During this period, it is important that everyone stays home as much as possible. While travelling seems beyond reach, the Singapore Tourism Board wants you to experience @VisitSingapore by sharing locally inspired cocktail recipes that you can recreate at home.
Today’s recipe in our stay home series is a Kaya Toast Cocktail inspired by a drink from Bitters and Love. In our own rendition of the cocktail, we have used kaya, which is a traditional jam made from pandan, coconut and eggs. This olive-green jam most known as a spread on toast for a truly authentic Singaporean breakfast (the link to our kaya toast recipe below). Also in the mix are the Gula Melaka or known as palm sugar, and coconut cream. For this recipe, we will also be using the Dark Rum from Compendium, a homegrown distillery that produced the first and only rum made in Singapore.
Serve this cocktail with a slice of Kaya Toast on the side perfect for an afternoon tea. Cheers and we hope to see you when it’s safe to travel again!
Here is the link to our Kaya Toast recipe for your reference:
https://www.facebook.com/meatmen.sg/videos/1003830069658202/?v=1003830069658202
#bitters #cocktails #simple #PassionMadePossible #VisitSingapore
Serving:
Ingredients:
45ml Dark Rum
2 bar spoon Kaya
20ml Gula Melaka Syrup
20ml Coconut Cream
Pandan Leaf
Steps:
Add Dark Rum, Kaya, Gula Melaka syrup and coconut cream into a shaker. Froth/stir and taste.
Add ice into a rocks glass. Add ice into the shaker, shake for 8-10 seconds. Strain into rocks glass with ice.
Garnish with pandan leaf and kaya toast on the side.
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