MUNGBEANS WITH PEARL SAGO SWEET SOUP

Mid-year is around the corner and weather is getting hot and humid.  This lovely mungbean sago dessert is good for hot weather relief.  Most people will soak the beans overnight.  My friend taught me to keep the mungbeans in the freezer until needed.   The mungbeans are quick to cook.   Just wash as normal before cooking, then boil them with  boiling water.    Once you master cooking this dessert, you will not go to dessert stall for it.

Home-cooked dessert can be as delicious and nutritious.  Moreover, it is cheap and fine.  You can serve it hot, warm or cold during the hot weather.  Taste better.  This dessert soup is thick, smooth,  taste strong and the sago pearls are crystal clear.   It is alright to use any kind of sugar [candy sugar, rock sugar, brown sugar etc according to your choice]

Ingredients

[serves 6]

150 gm mungbeans - rinsed

100 big sago pearls - rinsed and drain

2 screwpine leaves [pandan leaves] - rinsed

1.5 litres water or more depending on the consistency you prefer

Any types of sugar to taste

- candy sugar, brown sugar, gula merah, white sugar or rock sugar

1. Bring water to boil, add in mungbeans.  Let it boil for about 10 minutes, cover to cook for 20 minutes or until mungbeans are soft.
2. Meanwhile, bring another pot of water to boil.  Add in pearl sago, stir constantly to prevent sago pearls from clumping together.  Cover and leave to boil for about 10 minutes.  Add in another bowl of water and continue to boil for 5-6 minutes.  At this time, the sago pearls are not completely cooked through.  Cover pot with lid, off heat and leave to steep for sometime while waiting for the mungbeans to be cooked.  
3. If it is too thick, add some boiling water.  Add sugar to sweeten the soup.
4. Scoop sago with a serrated ladle into cooked mungbean soup.  Bring to boil, stir constantly until well mixed and soup is of thick or runny consistency.  Off heat, cover with lid or serve immediately.

TIME TO ENJOY !!!!!

MA LAI KOH [SPONGY STEAMED CAKE]

Came across this fail proof recipe shared generously by K L Liew in You-tube [Ma Lai Kuih]. I tried, made 2 pieces in a day. Both turned out perfect.  The steamed kuih is spongy, soft and has a nice aroma. Spongy texture on the top and the bottom has honeycomb texture. 

This kuih uses gula merah, evaporated milk and pandan juice together eggs and self raising flour. Self raising flour is used and not necessary to add baking powder if using plain flour. Baking soda and yeast are must have ingredients. This recipe is a keeper. Do try, it is worth the effort.

Ingredients A

4 [size A] eggs

3 tbsp pandan juice [from blending 4 blades pandan leaves with 2-3 tbsp water]

160 ml evaporated milk

Ingredients B

180 gm self-raising flour - sifted

1 tsp yeast

1/4 tsp salt

160 gm gula merah 

Ingredients C

50 gm butter - melted

1 tsp baking soda

- Melon seeds for decoration [can sprinkle before or after steaming]

1. Break eggs into a mixing bowl, lightly beat until frothy with big to medium size bubbles.  Add in milk and pandan juice.  Lightly beat to mix until well combine.  Do not overbeat.
2. In another mixing bowl, add in sugar and salt on 1 side of the bowl.  Then add in flour in another side.  Place yeast over flour.  Then fold lightly to mix the dry ingredients. 
3. Add dry ingredients to beaten egg mixture in a few batches.  Lightly fold to combine or zig-zag motion to mix.
4. Strain combine mixture into another mixing bowl to dissolve the sugar and lumps.
5. Cover the mixture and leave to proof for 1-1 1/2 hours.
6. Meanwhile, line a bamboo basket with parchment paper.
7. After 1 hour, bring water to boil.  
8. After 1 1/2 hours, scoop about 7 spoons of batter into a small bowl, sift in baking soda.  Mix well then pour in melted butter.  Mix again and pour in to remaining batter.  Fold lightly to incorporate both mixture.  Do not overmix.
9. Proof into prepared bamboo basket.  Tap basket 3-4 times.  Place in steaming tray, cover steamer cover with cloth to prevent water condensation.
10. Steam cake for 35 minutes over high heat.  
11. Transfer steamed cake from steamer, if using melon seeds, sprinkle over steamed cake.  Remove cake from bamboo basket to a cooling rack immediately.
12. Slice to serve cake while steam hot or warm.