Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Snow Pear and Dragon’s Eye Sweet Dessert Soup

Soup Name:

Snow Pear and Dragon’s Eye Sweet Dessert Soup

One day, in the thick of a winter evening, when all the children lay sleeping, I suddenly had this urge for something sweet, crunchy and hot.  No panic.  Taking a peek in the fridge, I found one giant snow pear staring at me. Perfect. This is how simple this dessert soup is and a majority of the other ingredients are primarily pantry items with a billion years shelf-life.  I personally love food with layers of texture and flavour and after twenty minutes, I was in bliss.

What’s involved?

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4 bowls

Ingredients

  • 1 giant fresh snow pear (preferably the type with dark brown / orange skin), chunked
  • 1 tablespoon of dried longans (or dried dragon eyes)
  • 1 tablespoon of dried wolfberries
  • 1 1-inch diameter chunk of golden rock sugar
  • 1.5 L of water

Cooking Instructions

  1. Boil you soup water
  2. Cut up the snow pear into edible bite-sizes
  3. When the water boils, throw all the ingredients together
  4. Boil on high heat for 15 minutes
  5. Serve and enjoy hot!

The ingredients for the soup are:  1 large snow pear (preferably the sweeter kind with a thick, orange-brown skin), some dried longans (or dragon eyes), dried wolfberries, and rock sugar (adjusted to exactly the way you want).  I tend to use less sweet versions, so adjust accordingly!

The great thing about these massive Korean snow pears is that they produce a lot of fruit flesh.  Look at the giant mound of fruit!

The ingredients for the soup are:  1 large snow pear (preferably the sweeter kind with a thick, orange-brown skin), some dried longans (or dragon eyes), dried wolfberries, and rock sugar (adjusted to exactly the way you want).  I tend to use less sweet versions, so adjust accordingly!

The great thing about these massive Korean snow pears is that they produce a lot of fruit flesh.  Look at the giant mound of fruit!

 Boil on high heat for 15 minutes (or to the desired crunchiness of your snow pears) and adjust the sweetness as well. I prefer it less sweet, but depends on your sweet tooth.

Serve piping hot and enjoy!

EQUIPMENT USED

To answer your questions on what equipment I'm using, I've built a section here where you can find and explore what I'm using to make soups.  Ingredients are a little harder, but I will do my best as I source them around.  However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!  

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Another MUST HAVE in the kitchen for soups!  It's so fine that it will scoop off the top oil and foam layer when using meats in your soup!

I use these types of stove top safe tea pots to make most of my herbal teas!

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Chilled Coconut Milk with Tapioca Pearls and Fresh Fruit

Chilled Coconut Milk with Tapioca Pearls and Fresh Fruit

Chilled Coconut Milk with Tapioca Pearls and Fresh Fruit

Soup Name:

Chilled Coconut Milk with Tapioca Pearls and Fresh Fruit

Traditional Chinese Name:

椰汁西米露 (Yē zhī xī mǐ lù)

 

I had a craving for a cold, sweet, coconut milk flavoured dessert and the only thing that came to mind was this commonly available dessert in Hong Kong that matched it.

I always thought it was hard to make, but after some research and discussions with the people at those dessert shops, it’s super easy!!

The thing I love about it is that you can make the base, primarily made of coconut milk, and then add whatever fruit, toppings, additives you want to make it your own. This worked great for the kids!

What’s involved?

Prep time: 40 mins

Cook time: 30 mins + 2 hours chill

Total time: 3 hours 10 mins

Serves: 6 bowls

Ingredients

  • 1 can of coconut milk
  • 1 cup of whole milk
  • 3 cups of water
  • rock sugar (as sweet as you like – taste if first!)
  • 1 cup of small tapioca pearls
  • fresh fruit, chopped into bite-sized pieces
  • condensed milk (optional to sweeten if not sweet enough)

Cooking Instructions

  1. Soak the tapioca in cool water for 30 minutes first. In a pot of cold water, boil tapioca pearls on medium heat for around 10-15 minutes. Check the consistency and transparency of the pearls. When they are done, they’ll be completely transparent, but be careful they don’t start to melt.
  2. Remove from heat and run through cold water to separate. You can either leave in a bowl with cold water or just leave them in a bowl when sufficiently cooled. Set at room temperature is OK.
  3. In a separate pot, boil the water with the rock sugar.
  4. When the rock sugar has completely melted, reduce heat to a low boil and add in coconut milk and whole milk. Boil and stir together for about 5 minutes. Taste to see if it’s sweet enough. If not, you can add more rock sugar and boil on low heat until the sugar is dissolved.
  5. Remove from heat and chill in the fridge for at least 2 hours.
  6. When ready to eat, in a serving bowl, ladle in as much coconut milk as you like, add the tapioca pearls and load on the fruits!
  7. Enjoy!

To start, the base is simply coconut milk, whole (or skim) milk, water, and rock sugar. Some recipes call for evaporated milk, but after sampling it with just the milks, water and sugar, it was smooth and rich enough for me.
You can find these types of tapioca (or sago) pearls from the supermarket or wet mart.

They come in a variety of sizes, flavours and colours. Typically, for this dessert, use the smaller, white pearls that turn transparent when boiled. They are flavourless and turn into a chewy ball of … chewy.

First, soak the tapioca in warm water for about 30 minutes. This will soften and expand them slightly. You then need to boil the tapioca until it’s completely cooked. You’ll know it’s completely cooked when the entire ball turns transparent. Semi-cooked will show a white spot in the middle.

The problem is that smaller balls will cook faster and then start dissolving on you, so just take care to judge how well done on average your tapioca pearls are. The trick is that you rinse the tapioca in COLD, running water after you’ve cooked it. Some people continue to soak them in a bit of cold water, or just leave them to sit cool.  If you keep the warm, they will continue to cook and then merge into one giant ugly ball of tapioca!

Next, start to boil your water and let the rock sugar dissolve. Taste to see how sweet you prefer it because everyone is different. I went with a less sweet version and if people wanted it sweeter, I gave them condensed milk to mix in – just as yummy!

 

Reduce heat to a low simmer and mix in the coconut milk and whole (or skim) milk. You don’t want to boil the coconut milk too much or it starts to break down and separate, so give it enough heat to mix together.  Boil for around 10 minutes and remove from heat.  This dessert is best eaten cold, so I moved it to the fridge to cool for a few hours.

The last thing is to put it together – your way.  I personally love fresh fruit with mine, so when the coconut milk mixture was sufficient cooled, I added the tapioca pearls and fresh strawberries.  It’s great with fresh, chilled melons, pears, mango, durian or whatever your great imaginative mind comes up with!

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Introduction:

This is a great hot “sweet”, otherwise known as a dessert that is said to help with the complexion and smoothness of your skin.  I especially like the gingko bilobas and the texture of the dried bean curd.  It’s a very common Chinese dessert and is super easy to make.

What Ingredients are required?

15-20 fresh gingko bilobas
2 sheets of dried bean curd
1 piece of rock sugar
1 raw egg (optional)
1 L of cold water

How do I prepare it?

  1. Start boiling water
  2. Wash dried bean curd in warm water, break up into large pieces to fit into pot
  3. Wash gingko biloba
  4. When water boils, add gingko bilobas and rock sugar (as much or as little as desired)
  5. (Optional egg) – crack whole into water
  6. Boil for 30 minutes and serve!

Any benefits?

  • Excellent for nourishing the skin and complexion
  • Great source of protein

Any precautions?

  • People with gout should eat with caution
  • Eat gingko bilobas in moderation as too much is poisonous