If you're looking for Indian desserts in Singapore, Serangoon Road has a few shops. You can find South Indian and North Indian desserts there. All in the same shop.

Do you know? The more popular posts in this blog are all related to chocolate. I guess everyone loves chocolate, aye? All of us find chocolate is very smooth, rich, sweet and tasty. It's a very comfortable food. But do you know how they are made?

To be honest, I don't know either. But I know the last stage of making chocolate is tempering. And sometimes we need to do the tempering at home, especially when you purchase cooking chocolate or block chocolate to make dessert.

A few weeks ago I wanted to temper the chocolate to make some chocolate cookies. I had a hard time with the hard block chocolate. So I tried wikipedia (the online for dummies) on how to temper chocolate. At the end of the day, the chocolate was in bad temper and I was in bad temper too.

Since I have all the time in the world right now, I tried Youtube it instead. Now I found a much easier way to temper chocolate.




Oh, French guy....


If you're doing a business and you have no time to put it in and out of the microwave, there's a new tool in town.





Amazing, huh????

Do you remember how I was complaining about bad nyonya dessert I had in Melbourne with Yvonne (also a blog admin here)? Erm...it's here >>> Nyonya dessert.

Since I'm back in Malaysia, more precisely...back in Penang, I didn't miss the chance to savour some nyonya dessert. I had Bubur Cha Cha, and this was my first time meeting YT (also a blog admin here).

We headed to Gurney Drive, where supposedly it's food haven. Honestly, I think it's been too commercialized. Anyway, the Bubur Cha Cha was a thousand times far more better than the one in Melbourne.

Here the recipe for Bubur Cha Cha. It's so simple you can dance Cha Cha.


Ingredients:
300g taro, diced
150g orange color sweet potato, diced
150 g purple/yellow color sweet potato, diced80g black-eyed beans, soaked in hot water for 2 hours(optional)100g sago pearls(optional)
100g tapioca starch
Very hot boiling water
Red food coloring (or any color)
2 cans 400 /ml coconut milk/cream
1/4 tsp salt
100g sugar, or to taste
3 pandan leaves, knotted


Method:
1. Steam diced taro and diced colored sweet potato separately until soft (about 20 minutes).

2. Cook soaked black eyed pea until soft(if using. i cook in the pressure cooker)

3. Cook sago pearls (if using. I did not use these, cos the i made the chewing tapioca starch) until they become translucent (about one half hour).

4. Using a spatula, add very hot boiling water to the tapioca starch in a mixing bowl, bit by bit until it becomes doughy. Mix well with a drop of red food coloring. When it can be handled with bare hands, roll into 1cm thickness and cut into strips. Cook in boiling water until they become translucent (about one half hour). Remove and soak in iced water until needed.

5. Put coconut milk/cream, sugar, salt and knotted pandan leaves into a pot and bring to a gentle boil, stirring continuously.

6. Add taro, sweet potato, , tapioca jelly and black-eyed beans, sago pearls and mix well.
Serve hot or cold.

Do you remember awhile ago YT posted up this photo in this blog?

Actually she ordered a custom made charm bracelet for me!!!!!!!!!!!!!!!

That's my charm bracelet. And it is the sweetest of all my charms collection because (1) it's a present from YT, (2) all the sweetest things are there, and (3) it's just so me!

Now I have to introduce each of my charms to you. First, it's the Paddle Pop Rainbow flavoured lollipop.

Chocolate biscuit with vanilla cream. Yummy... can you believe, it actually tasted like Oreo?

Here we have strawberry ice-cream with chocolate topping.

And YT's favorite chocolate chips cookie. And it's from Chipsmore!

White cotton soft marsmallow. Oh, I wish there's hot chocolate too.

Lastly, we have CUPCAKES!!!! Woohoo....My favorite charms of all. It's chocolate cupcake with strawberry frosting and chocolate chips top with cherry.

Kawaii ne??????