Ingredients
- 150g silken tofu
- 100g glutinous rice flour
- Pink and green food coloring
Instructions
- Mix tofu with glutinous rice flour until smooth dough is formed. Then divide into 3 portions. Leave one portion white, dye one portion pastel pink, and dye the last one pastel green.
- Roll all dough into small rounds. Stick different colored rounds together (ex. 1 pink center + 6 white petals) to create a flower shape.
- Boil dango flowers. When they rise to the surface they’re cooked. Remove from the pot and drop straight into ice water.
- Skewer 3 different colored flowers together. Enjoy with honey!
Ingredients
- ½ cup glutinous rice flour
- ⅛ tsp butterfly pea tea powder
- Hot water as needed
Instructions
- Combine glutinous rice flour with butterfly pea tea powder. Add hot water to rice flour mixture until dough comes together. Optional: make batches of gnocchi that are plain white, and a darker blue for variety (add more bpt powder).
- Roll out small pieces of dough against gnocchi board or sushi mat.
- Boil in water until it floats to the surface. Dunk gnocchi into ice water.
- Serve with sweetened chilled coconut milk and fresh young coconut shreds, top with toasted white sesame seeds.
Ingredients
- ½ cup sago
- 4 cups water
- 2 mangoes
- ¼ cup sweetened condensed milk
- 1 cup coconut milk
- 1 pomelo grapefruit
- Coconut jelly
Instructions
- Boil sago in water for 6 minutes. Turn off heat and cover. Let sago steam for 10 minutes, until clear. Strain sago and rinse with cold water.
- Blend one of the mangoes. Stir into the sago. Transfer sago to 4 serving glasses.
- Combine coconut milk with condensed milk.
- Cube remaining mango. Remove flesh from grapefruit.
- Top sago with mango, grapefruit, and coconut jelly. Pour sweetened coconut milk over it.
Ingredients
- 360g coconut milk
- 126g tapioca starch
- 6g rice flour
- 184g sugar
- Pinch of salt
- Pink food coloring, as needed
Instructions
- Heat coconut milk and sugar until sugar dissolves.
- In separate bowl, whisk together tapioca starch, rice flour, and salt. Stream in coconut milk syrup into dry ingredients and mix until homogenous. Stir in pink food coloring. Strain to remove any possible flour lumps.
- Pour into oiled square cake pan and steam for 5 minutes. Let the rice cake cool in the pan completely before removing.
- Cut into 1” strips. Roll into roses!
Ingredients
- 260g pandan juice
- ⅛ tsp salt
- 22g mung bean starch
- 15g corn starch
- Serve with: sweetened coconut milk, red bean paste, and sweetened mung bean
Instructions
- Whisk together salt, mung bean starch, and corn starch. Stream in pandan juice and whisk until smooth.
- Transfer to a pot and cook until translucent. Stirring constantly.
- Push through a slotted spoon into ice water to create tadpole like jellies. Strain out cendol jelly with a sieve.
- Spoon red bean paste, mung bean, and cendol jelly into a glass. Add ice if desired. Top with sweetened coconut milk. Enjoy!
