Nostalgic Snacks: Old School Tapioca Kueh

Old School Tapioca Kueh 

My grandma grew her own tapioca on her small farm. Every now and then, she would dig out some tapioca to make yummy treats for her grandchildren.

She would come up with many ways to cook the tapioca. We had boiled tapioca with shredded coconut and gula melaka. Sometimes, she would grate the tapioca to steam a tapioca cake. Then she cut the tapioca kueh into pieces and roll them in shredded coconut. Viola! It is another tasty snack.

Pan-fried Tapioca Kueh

Whenever there was leftover tapioca cake, she would cut them into squares and pan-fried them into crispy, golden brown snacks.

Missing my childhood days in a kampung. Glad that I could find tapioca even though I live in a bustling city. Cook this old school tapioca kueh for my family 😋😋

Old School Tapioca Kueh
Ingredients:
A
500 g grated tapioca
250 g water
6 tablespoonfuls sugar

To get a soft and creamy texture, I substitute the 250 g water with 100 g thick coconut milk and 150 g water.

B
Shredded coconut (steam together with pandan leaves and salt)
pandan leaves
pinch of salt

Old School Tapioca Kueh ingredients

1.   Lightly grease a tray and set aside.
2.   Add water to a pot and bring to a boil.
3.   Put all ingredients in a large bowl and mix well.
4.   Pour into the tray and steam for 30 minutes.
5.   Set aside the steamed tapioca cake and let it cool.

Old School Tapioca Kueh - preparation

6.   Add some to the shredded coconut, and steam it with cut pieces of pandan leaves.

7.   Cut the tapioca cake into pieces and roll them in the shredded coconut.

8.   Cut leftover tapioca cake into squares and pan fry it to a crispy golden brown.

Old School Tapioca Kueh 

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小时候的味道：古早味木薯糕

蒸木薯糕

童年时，跟阿嫲住在乡下。阿嫲自己种木薯，她时不时就会挖木薯来制做可口的糕点给孙子们吃。

木薯蒸一蒸，加椰丝或椰糖都好吃。把木薯磨成茸状，蒸个木薯糕，切片再沾椰丝，更加美味可口。

煎木薯糕

吃剩的蒸木薯糕，隔天再拿来煎一煎，又是另一种口味。

住在繁华城市里的我，这天给家人做这道简单又可口的古早味木薯糕 😋

古早味木薯糕

木薯糕食材

材料：
500 g 磨成茸状的木薯
250 g 水
6 大汤匙 白糖

椰丝 - 沾蒸好的木薯糕
斑兰叶
盐

要木薯糕更软糯好吃，我把250 g 水换成 100 g 浓椰浆和150 g 水。

木薯糕做法

做法：
1.   蒸盘先抹一层油。
2.   锅里加水煮沸。
3.   把所有材料放入一个大碗中，搅拌均匀。
4.   倒入蒸盘，放入锅中蒸30 分钟。
5.   蒸熟的木薯糕放一边待凉。

蒸木薯糕

6.   椰丝加少许盐，和切小段的斑兰叶一起去蒸一下。
7.   蒸木薯糕切成块，沾椰丝吃。
8.   吃剩的蒸木薯糕，拿去煎一煎。


脸书页：https://www.facebook.com/Ecltan/posts/2621202271485582

Traditional Teochew Snack: Soon Kueh

Teochew Soon Kueh

The traditional Teochew Soon Kueh uses bamboo shoots as filling. As it is not easy to find bamboo shoots in Singapore, you can replace them with turnips.

Teochew Soon Kueh (makes 30)

Skin ingredients:
200 g tapioca flour
200 g rice flour
80 g glutinous rice flour
750 ml boiling water
60 ml oil
salt to taste

Bamboo shoot filling:
2 bamboo shoot (or turnip) - shredded
2 carrots - shredded
black fungus - shredded
dried shrimp - chopped
minced garlic
shallots - chopped

Seasoning:
1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp salt
1 tsp sugar
1 tsp ground pepper
3 tbsp water

Cooking method:
1) Heat oil, saute minced garlic, shallots and dried shrimps. Add shredded bamboo shoots, carrots and black fungus, fry until soft.

2) Add seasoning, continue to fry until slightly dry. Set aside to cool.

Teochew Soon Kueh

Making skin:
1. In a mixing bowl, put in the rice flour, glutinous rice flour, tapioca flour and salt to mix well.

2. Boil 750 ml of water, pour the boiling water into the mixture and stir quickly.

3. Add oil gradually and knead to form a smooth, flexible dough.

4. Sprinkle some tapioca flour on the table, divide the dough into portions of 30 g each. Cover with a damp cloth, set aside for 30 minutes.

5. Rub some tapioca flour on your hands, take a piece of dough and press it into a thin round shape. Put some filling in the middle.

6. Place some tapioca flour on your fingers to prevent the dough from sticking to your fingers when pinching the edges of the skin. Fold in half or roll into a ball.

7. Apply some oil on the steaming tray before placing soon kueh on it.

8. Bring water to a boil and steam for 8 minutes. Apply a layer of oil to soon kueh while hot to prevent the skin from hardening after cooling.

潮洲传统小吃：笋粿

潮洲笋粿

传统潮洲笋粿（30个）

粿皮材料:
200 g 木薯粉
200 g 粘米粉
  80 g  糯米粉
750 ml 沸水
  60 ml 油
盐少许

笋馅料：
2粒笋（可用沙葛），2条红萝卜，黑木耳 ----- 切丝
虾米，蒜末, 葱头仔 ----- 切碎

调味料:
1 1/2 汤匙 生抽
1 汤匙 蚝油
1/2 茶匙 盐
1 茶匙 糖
1 茶匙 胡椒粉
3 汤匙 水

笋馅料煮法:

1) 烧热油, 爆香蒜末、葱头仔及虾米, 加入笋丝、红萝卜丝、黑木耳炒软。

2) 加调味料, 继续翻炒均匀至微干, 盛起待冷。

潮洲笋粿

粿皮做法:
1. 粘米粉，糯米粉，木薯粉和盐搅拌均匀。

2. 750ml 水煮滚后，倒入粉中快速搅拌均匀。

3. 分次加入油，搓成有弹性的面团。

4. 桌面撒点木薯粉，面团分成每个约30克左右，放盘用湿布盖上，备用。

5. 手粘点木薯粉，把面团搓圆，压成薄片圆形，加馅料在中间,  再把内馅包起。

6. 手指粘点粉（以免揑时，面团粘在手指），把皮对折，捏紧边缘。

7. 蒸盘上先抹油，把包好的笋粿排入蒸盘。

8. 水滚，大火蒸 8分钟即可。趁热涂上一层油在笋粿上，以免皮变硬。

White Wheat Porridge With Coconut Milk / Bubur Gandum

White Wheat porridge brings back fond memories of my childhood. It was a delicious sweet treat during my young days. My family was not well off. On Sundays. my father's rest day, he would give me a dollar and a tiffin box to buy white wheat porridge and dough crullers (you zha kueh). At that time, a dough cruller cost only 10 cents.

White Wheat porridge eaten with piping hot dough cruller is really delicious! We, kids, look forward to this afternoon tea snack every Sunday.

I like this delicious white wheat porridge so much that whenever I see it, I will definitely buy a bowl to satisfy my cravings.

I tried to cook it at home, but it was not easy to find the white wheat. Finally, I discover a small stall selling packed white wheat kernels in a wet market in Ang Mo Kio.

Now, whenever I crave for it, I will cook it myself.

White wheat is coarse grain, rich in fiber and vitamins. Singapore is hot and humid all year round, eating white wheat porridge often has the effect of reducing heatiness in the body and aids digestion. It is particularly beneficial for the elderly and the young.


Wheat Porridge Dessert
(makes two bowls)

Ingredients:
100g white wheat
100 g gula melaka
100 ml coconut cream
700 ml water
a pinch of salt
2 pandan leaves (knotted)

Method:
1.   Wash white wheat and soak overnight.

2.   Place knotted pandan leaves and water in a pot and boil.

3.   Add white wheat, lower heat to a simmer and cook until white wheat is tender.

4.   Add gula melaka, coconut milk and salt. Let it simmer for another 10 minutes.

5.   Remove from heat and serve warm with dough crullers (you zha kueh).

椰奶椰糖大麦粥

大麦粥可是我童年的美味小吃。小时候家里经济不好，星期天父亲没上班，午茶时间会给我一块钱和一个铁餐盒，让我去买大麦粥和油条。当时，一条油条才卖一毛钱。

大麦粥搭配热腾腾的油条，真是好吃！我们小孩子，每个星期天都期待这个午茶点心。

美味的大麦粥一直让我回味无穷。有看到就一定会买来吃。我想自己在家里煮，尝试在超市找食材，但是一无所获。最后在宏茂桥湿巴刹里一家卖杂粮的小档口才找到包装麦粒。

现在，任何时候想吃，就自己煮。

大麦属粗粮，富含粗纤维和维生素。新加坡常年是夏，喝大麦粥，有清火败热、消暑生津功效。

功效：帮助消化、补气宜中、去脂减肥。

椰奶椰糖大麦粥

食材：
100 g 麦粒
100 g 椰糖
100 g 椰奶
700 g 水
盐少许
两片斑斓叶

做法：
1.   麦粒先用清水洗干净，然后浸泡隔夜。

2.   把水和斑斓叶一起放入锅中煮沸。把浸泡后的麦粒放入锅中，转小火煮至麦粒软化。煮时要不时搅拌，免得锅底烧焦。

3.   加椰糖和椰奶，让这道糖水的味道更加浓郁。熄火。

4.   焖半个小时可以使口感更软滑。

Traditional Snack: Handmade Mochi with Fillings

Delicious and easy desserts without using an oven.

Ingredients:
120 g glutinous rice flour
30 g corn flour
180 g milk
10 g butter
40 g fine sugar

Filling (your desired favorite): ground peanuts, shredded coconut, meat floss, black sesame, white sesame, mango, strawberry

Method:
1. Sift glutinous rice flour and corn flour into a mixing bowl. Add milk and sugar to mix well. Add melted butter and mix until smooth.

2. Place onto a plate, cover with cling wrap and steam for 15-20 minutes. Choose a larger plate for quick steaming. Poke the dough with a chopstick, if it comes out clean without dough sticking to it, it is cooked.

3. Remove when cooked and set aside to cool. Then knead with your hands until smooth. If the dough is sticky, you can add a little water.

4. Prepare your favorite filling, ground peanut, meat floss, mango or strawberry. Cut out the flesh of the mango, wash the strawberries and remove its stalk.

5. Take a small portion of dough and rolled it into a ball. Flatten it with your hand or roll into a thin circle with a rolling pin. Wrap the filling and seal.

6. Rolled in coconut shreds (optional).

Note: Mango mochi tastes better when chilled.

传统小食：手工包馅糯米糍

花生碎糯米糍

简单好吃，无需烤箱的甜点。

手工包馅糯米糍
（10 - 15 粒）

食材：
120 g  糯米粉
30 g    玉米淀粉
180 g  牛奶
10 g    牛油
40 g    砂糖

馅料（自己喜欢）：花生碎、椰丝、黑芝麻、白芝麻、芒果、草莓

做法：
1.  筛过的糯米粉和玉米淀粉，加入牛奶和糖搅均匀。加入溶化的牛油搅拌至顺滑。

2.  倒入一个盘子，盖上保鲜膜，蒸15 - 20 分钟。选大一点的盘，才容易蒸熟。用筷子戳一下，不粘就是熟了。

3.  熟了取出，放一边，到糯米糍温热不烫手。然后用手揉均到光滑。觉得太粘，可以沾点清水。

4.  准备好喜欢的馅料、芒果或草莓。芒果切出果肉，草莓洗干净去蒂。

5.  取一小部分糯米糍揉成圆团，用手压扁或擀薄，包馅，收口。

6.  可以放在椰丝中滚一滚，沾满椰丝。

Crystal Glutinous Rice Balls With Purple Sweet Potato Filling

I used the Teochew-style crystal skin method to make this chewy crystal glutinous rice balls. These crystal rice balls with purple sweet potato filling are not only pleasing to the eye, they are delicious too.

Ingredients:
100g purple sweet potato       
20g milk
200g tapioca flour
20g white sugar
boiling water

Method:
1) Peeled and steamed the purple sweet potato, then mashed into a puree.

2) Add the milk, knead well and divide into 10g purple sweet potato filling.

3) Mix tapioca flour and white sugar, add hot water while mixing with chopsticks. Be sure to use hot boiling water so the skin will be chewy.

4) Finally, use your hands to knead into a soft, non-sticky, smooth dough. Cover the dough for 20 minutes to keep it moist as tapioca dough is easy to dry out. If the dough becomes dry, add a little hot water and knead again.

5) Take 10g of dough (cover the rest of the dough to keep it moist) and roll as thin as possible, and put a purple sweet potato ball in the center.

6) Wrap the filling into a ball. Be careful not to trap air inside.

7) Cover the glutinous rice balls to prevent drying and cracking. Keep frozen when you can't finish cooking.

8) Put boiling water in the pot, put in the glutinous rice balls. Cook until the balls float. Close the lid for 4 minutes, and the skin will change from opaque to transparent. The last step is important, remember to keep the lid closed for a while to allow the skin to become transparent.

9) Boil water, add in white/brown sugar and pandan leaves. Put in the purple sweet potato crystal glutinous rice balls. Serve hot or cold.

紫薯水晶汤圆

用潮式水晶皮做法制成外皮Q弹软糯的水晶汤圆，和我们平时吃的糯米汤圆不同。晶莹剔透的紫薯水晶汤圆不止让人赏心悦目，也好吃。

食材：
紫薯               100g
牛奶                 20g
木薯粉           200g
白糖                 20g
开水适量

做法：
1）紫薯去皮切片蒸熟后，碾压成紫薯泥。

2）加适量牛奶  揉搓均匀，分成10g一个的紫薯馅。

3）木薯粉和白糖混合搅拌，边用筷子搅拌边加入热开水。一定要用热开水和面，皮才会Q弹。

4）最后用手和成柔软，不粘手，光滑的面团。盖保鲜膜20分钟保持面团湿度。木薯面团容易变干，随时注意保湿。如果面团变干了，就再加一点点热水再揉一揉。

5）取10g面团（其他面团依旧盖保鲜膜保湿）尽量擀薄，放一颗紫薯球在中央。

6）收口包好紫薯馅，搓圆即可。注意不要包进空气。

7）包好后要盖保鲜膜防止变干开裂。吃不完的放冷冻保存。

8）锅中烧开水后放入汤圆，煮至汤圆浮起后，关火盖锅盖焖4分钟左右，汤圆就会从半透明状变为完全透明状了。最后一步是关键，要记得焖一会，皮才会变透明。

9）调个糖水，把紫薯水晶汤圆放入。

Traditional Teochew Dessert: Lek Tau Suan

My family love this traditional Teochew dessert. The ones we bought outside have very few mung beans, dough fritters are skinny and few, too sweet and not fragrant! And it is too starchy! Price is also expensive!

I cook it whenever my son and elders crave for Lek Tau Suan. Using good quality ingredients, and with more mung beans in the soup, everyone wants to eat at least two bowls of Lek Tau Suan. My family is happy. Most important, I get to save money. Haha .....

Lek Tau Suan

Ingredients:

Split Mung Beans     250g (soaked and steamed)
Sugar                         your personal preference
Water                        2 Litre
Sweet potato flour / tapioca flour - 4 tablespoons mixed with water (according to personal preference, you can increase or decrease the amount of flour)
Pandan leaves

Method:

1) Wash the split mung beans and soak for 2 hours. Steam and set aside.

2) Boil water in a pot, add the pandan leaves and sugar. After the sugar has melted, remove the pandan leaves and gradually add in the mixed potato flour to the consistency you like.

To test for the right consistency, throw in a few kernels of mung beans. If they float, it's the right consistency. Add all the split mung beans and bring to a boil.

3) This dessert is great with dough fritters (you cha kueh).

传统潮州甜品: 绿豆爽

绿豆爽是我们家很爱吃的传统潮州甜品。 在外面买的豆爽，豆很少，油条又小又少，又甜，又不香！再来就是糊很多！价钱还贵！

自己在家煮，用品质好的食材，放多些豆，家人都吃得开心。重要是省钱。 哈哈

大家可以参考以下做法：

材料：

去壳绿豆仁 250克 (泡软蒸熟）
白糖 隨个人喜爱的甜度
清水 2000毫升
蕃薯粉/木薯粉 4 汤匙加水混合(随个人喜爱浓稠度增減薯粉)
斑兰叶

做法：
1) 绿豆仁洗浄，浸软, 蒸熟待用。

2) 煮热水加斑兰叶，加入白糖。糖煮溶后, 捞出斑兰叶, 把混合 的薯粉慢慢加入至你喜欢的浓稠度。要测试浓稠度，可以丢几 粒豆仁进去，如果浮起来，就可以。加入所有的绿豆仁, 煮沸 即可。

3) 搭配油条很赞。

Traditional Teochew Png Kueh

Teochew Png Kueh

These peach-shaped steamed glutinous rice cakes (Png Kueh) is a Teochew delicacy. In Chaozhou, they are also known as "red shell peach cakes".

In China, the peach is a symbol of longevity and immortality as it is considered a divine fruit of gods. The Teochews make these delicious cakes as prayer offerings, seeking blessings of health, wealth and longevity. Therefore, most of the moulds for making these traditional snacks are carved with the Mandarin word "寿" which means longevity.

When I was a young child, whenever there is a festival or joyous occasions, all the adult women in the family would gather by the large dining table to make png kuehs. We children would play next to them, playing with the dough, moulding it into various shapes.

For the Teochews, red png kuehs represent joy, while white png kuehs are offerings for our ancestors.

The stuffing in the png kueh is generally savory, with mushrooms, shrimps, peanuts, preserved radish, Chinese sausages, Chinese celery added to the steamed glutinous rice.

Another version of savory filling is the salty mung bean paste. As for the png kueh with sweet stuffing, it has red bean paste.

The following is my mother's traditional recipe for Teochew Png Kueh. 

Traditional Teochew Png Kueh

Makes about 20-24 pieces depending on the size of your mould.

Glutinous rice filling:
---------------------------
500 g glutinous rice
10 dried shiitake mushrooms
50 g dried shrimps
100 g fried peanuts (optional)
one piece Chinese sausage (optional)
Chinese celery (optional)
40 g preserved radish (optional)
4 large shallots (diced)
cooking oil

Seasonings:
-----------------
½ tsp salt
½ tsp sugar
1 tsp five spice powder
2 tbsp soy sauce
ground white pepper (to taste)
hot water

Preparing the filling:
-------------------------
The night before, wash the glutinous rice. Let the rice soak overnight. Soak mushrooms and shrimps in hot water until soften. Then diced the mushrooms. You might want to cut the dried shrimps into small pieces if they are big ones. Sliced Chinese sausage thinly.

Cook glutinous rice in a rice cooker.

Cooking the filling:
-------------------------
Heat wok, fry shallots with some cooking oil. Fry dried shrimps until fragrant, then add in diced Chinese sausage, preserved radish and mushrooms, Cook for about 3 mins. 

Remove from heat, stir in the cooked glutinous rice and mixed well. Add seasonings. Make sure glutinous rice is well mixed with seasonings. Stir in cooked peanuts and finely sliced Chinese celery.

Remove from wok and place into a pot. Do cover the rice with a damp cloth to prevent the glutinous rice from drying out. Let rice cool well before wrapping.

Skin - Ingredients:
-----------------------
500g rice flour, keep some for dusting
150g mashed sweet potato or tapioca flour
1/2 tsp salt
1/2 tsp sugar
600 ml hot boiling water
2 tbsp shallot oil, reserve some for brushing
a few drops pink food coloring

Making the skin:
---------------------
In a large stainless steel mixing bowl, combine the flour, sugar and salt. Set aside.

Boil the water. Stir the pink coloring into boiling water. The solution is pink. Pour boiling water into the rice flour mixture and mix quickly with a wooden ladle until a dough is formed. Add in mashed sweet potato here if you are using.

Next, use your hand to knead the dough until smooth, and it doesn't stick to the side of the mixing bowl.

Cover dough with a damp cloth to prevent the dough from drying. 

Making Png Kueh:
-----------------------
Lightly dust png kueh mould with rice flour, especially the grooves of the mould. Divide dough into 20 - 24 portions.

Flatten each portion of dough and press thinly into a large round with your fingers. Fill each round with some glutinous rice filling, seal and form into a peach-shape (triangle). Trim off any excessive dough. Place into the mould and press the kueh gently to fit into it.

Turn mould over and knock the png kueh onto a lightly floured tray. Place them on a steaming tray and steam for about 15 mins or until cooked. Don't over steam the kuehs or they will become gooey. 

Brush each freshly steamed png kueh with shallot oil. Serve with sweet dark soy sauce and sambal chilli.

If you still have leftover png kueh the next day, you can pan fried them with some oil. It will taste crispy and chewy.

潮州南瓜芋泥白果

潮州南瓜芋泥白果

我母亲在世时，不时会煮美味的潮州芋泥。 我很庆幸向她学煮芋泥，现在家人任何时候想吃， 都可以享用这道传统潮州美食。

潮州芋泥的做法：

食材：
芋头
猪油（或椰油）
糖 （适量）
椰浆 （少许）
南瓜泥 （蒸熟）
白果 （包装白果，或者自己用糖水煮熟的）

1）芋头洗净，切片蒸熟，趁热压烂成泥。如果担心芋泥煮不滑，煮不烂，可以用食物搅拌器，把蒸好的芋泥打一遍再用。

2）热锅加入油，然后把芋泥倒入。为了不让芋泥那么干，而且比较顺滑，可以多加一些油来煮芋泥。

3）加入适量的糖，不停的搅拌、翻松。煮到可以顺利取起就可以了。

4）要吃的时候，淋上少许的椰浆，蒸熟的南瓜泥和白果一起享用。

Traditional Hainanese Nian Gao (Sticky Rice Cake) Making 传统手工制作海南红糖年糕

On the third day of my stay in my village in Hainan, the weather suddenly turned chilly. It was a lovely 21°C when I arrived, but the temperature dropped to 14°C three days later.

It became so cold at night that I had to wear two sweaters and bundled myself with 4 blankets when I sleep. Also I had to keep the bedroom windows shut all throughout my stay. So funny, right? I live in a country where daily temperature averages 30°C, I couldn't adapt to the sudden drop in temperature here.

That afternoon when I woke up from my usual nap after lunch, I found the entire family busy in the kitchen. They were making the traditional Hainanese Nian Gao (sticky rice cake) for our ancestor worship.

My nephews and their children were still enjoying their Lunar New Year holidays so it was a boisterous activity with the extra helping hands. The kids had 3 weeks of vacation but they were complaining that their "heartless" teachers gave them lots of homework. LOL

Sister-in-law decided to make a huge nian gao as there were so many family members at home. She prepared more so I could bring some back to Singapore. She used 5 kg of glutinous rice flour.

I watched as she knead the dough .... it was hard work, but my sister-in-law has strong arms despite her advanced age. Her second daughter-in-law helped when her arms were tired.

Only my sister-in-law knows the consistency of the dough and when it was ready, she allowed us to shaped them into ovals for cooking.

We had to use the old wood fire stove as the nian gao was going to be huge. She boiled some water with dark sugar and coconut milk, then she put in the shaped dough to cook.

When the dough floated to the surface, they were cooked. I was offered a piece to taste, she drizzled some coconut sauce over it.

The sticky rice cake was not overly sweet and it didn't stick to my teeth. When eaten with the coconut sauce ...., Wow!! I like the taste of this combination. you could taste the creamy coconut. I thought this was the final product. No.

Sister-in-law continued cooking the dough. Then she used two wooden rods to twist the cooked dough in a clockwise direction. She kept doing it until the oval shaped cakes were broken into a lumpy mess.

Then her two sons took turns to blend the mixture with the wooden rods until it was smooth. That took almost an hour to get that smooth consistency.

Have a look at this video where my nephew shows how to blend the nian gao :

Phew! This is truly very exhausting. I doubt I could do this in Singapore by myself.      

When the cooked sticky rice cake is ready, they transferred it to a huge basin to cool. 

Second daughter-in-law smoothen the surface of the cake and smear fragrant peanut oil on it before covering it up with banana leaves.

Two days later, we were elated to taste the delicious nian gao. That is a huge basin of nian gao!  haha....

We heat some in the microwave oven. It was soft and chewy, did not stick to our teeth. There was a lovely coconutty fragrance. I think it would taste better eaten with fresh coconut shreds.

We sliced some and dipped them in a batter and fried it. The children love this crispy sticky rice cakes which turned gooey after frying, so they had fun "playing" with it. LOL

I prefer the earlier version where coconut sauce was spooned over the sticky rice cake. But the family members prefer their nian gao where the ingredients are all blended together.

This is a fantastic activity where all the family members gathered to make the traditional offering to our ancestors. They would be very pleased and proud seeing us united and living harmoniously.


海南人的红糖年糕, 叫做甜粑, 是逢年过节祭祀都必备的食物。以糯米、红糖为原材料。

按我们家乡琼海风俗，一到过年，不少农户都为欢度新春佳节而赶制年糕。我们家的红糖年糕, 特别的大气，一次制作十几斤, 一般会用大圆器皿来盛。

我们家古早味椰汁红糖年糕，传统手工制作方式是：

先将糯米泡在水中，第二天将泡软的糯米用石磨磨成米浆 (在许多农村已比较少见了)。后加入红糖、椰汁搅拌均匀，形成糯米粑, 放到椰浆里用柴火灶的大火煮。

糯米粑浮上来就熟了, 再用两根木棍反覆搓, 这样甜粑绵韧性就好。最后装进器皿待凉了才吃, 放一个多月都不会坏。

要吃年糕时，要用细线切上几块，放进锅里煎。外酥内软的煎年糕要趁热吃，热的时候是软的，凉了就硬了。

我们家传统古早味椰汁红糖年糕, 软软的、QQ的，淡淡的散发椰奶的鲜香。那口感绝对是外面卖的年糕没法比的。不能贪嘴哦 。。。因为这个是糯米制品，不好消化的。

Traditional Hainanese Dessert - Zhu Loot 海南传统农家小吃 - 甜薯奶

During the two weeks that I was back in my village on Hainan island, I was constantly amazed at the traditional Hainanese food that my sister-in-law prepared for us.

She inherits the family dishes from our grandmother, she has since imparted her knowledge of the family dishes to her second son and daughter-in-law. I want to learn how to cook these dishes too, so I asked her to teach me.

This afternoon she was going to teach me a traditional dessert that is popular in Qionghai. The main ingredient is Chinese yam (Dioscorea esculenta(Lour.) Burkill ) which is available on our farm.

It was the first time I see these Chinese yams, they are so hairy. LOL She steamed some yams for me to taste. It tasted like potatoes.

The rest of the Chinese yams, she washed them clean and peeled the skins.

Using a grater, she grated all the Chinese yams. It became a pile of gooey stuff because the yam was very starchy.

Sister-in-law added some rice flour to the starchy yam and mixed them well to form a dough.

Her second daughter-in-law boiled a pot of water with several slices of ginger, then added coconut milk. When the coconut milk started to boil, she shaped the dough into little balls and dropped them into the boiling soup.

When the yam balls are cooked, they will float to the surface. Add some sugar to the dessert and serve it hot or chilled.

How does the dessert taste? Watch the video.

It's delicious!

Zhu Loot (Creamy Chinese Yam Dessert), a traditional Hainanese dessert which is popular in Qionghai, is made from Chinese yams and cooked in a coconut milk sweet soup. It has a savoury version too.

The Chinese yams are a good source of vitamin C for fighting infections such as colds and flu and quick wound healing, anti-ageing, strong bones and healthy immune function.


回家乡那两个星期, 我向大嫂学了几样传统海南菜和小吃。这些都是我们奶奶传下来的传家菜, 我学会了回新加坡煮给家人吃。

这天大嫂教我煮甜薯奶。这是琼海小吃, 有两种做法 ：一种是甜的、一种是咸的。将甜薯磨成泥状和米粉浆混合在一起, 捏成球后下汤煮。

爱吃甜味的加糖, 姜片和椰奶; 爱吃咸味的洒上一些炒熟磨碎的芝麻，滴几滴上好的香油，加上海南特产的鲜虾酱，再倒入一些辣椒油。

甜薯也叫毛薯, 我们家农地有种。

甜薯类似山药，表面有毛，表皮有斑，剥开之后，有滑滑的粘液。煮熟之后，口感松软, 具有“清、补、凉” 滋养强身、补脾肺、涩精气、消肿、止痛的功效。