Creamy Sago/ Tapioca Pearls with Jelly

Sago/ or Tapioca pearl is a common and a famous dessert in Asian Countries. It comes in two forms, Larger pearls and smaller pearls. Smaller pearls are very easy to cook and it needs no soaking at all. But when you cook larger pearls make sure to soak it few hours . When you soak it puffs up well. if not you will see an uncooked middle.

Cooking sago is simple and easy. You can use fresh milk or coconut milk for this. They both gives a creamier and a rich  taste to it. Adding Jelly makes it look elegant and colorful. Select the flavours as you wish. I used raspberry jelly for this recipe.

You can make these jelly and sago the day before you serve. Can  be done is a larger tray too. But don’t forget that it can go messy too.

 

The recipe is below the pictures……………………………

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Creamy Sago/ Tapioca Pearls with Jelly
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Ingredients

  • 1 packet jelly
  • 125 g sago (soaked)
  • 250 g condensed milk.
  • Few drops of Vanilla
  • 500ml milk
  1. Soak the sago.
  2. Measure the condensed milk and add milk in to it.
  3. Add sago and the flavour and cook until it thickens.
  4. Pour in to bowls and leave to cool. Put in fridge.
  5. Make the jelly according to packet instructions.
  6. Pour on to to the sago and leave to set.
  7. Serve with whipped cram or pouring cream.
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https://culinarycornerkitchen.com/2018/02/18/creamy-sago-tapioca-pearls-with-jelly/

 

Creamy mango Pudding

This creamy mango pudding is a simple dessert that you can try during summer time. Its so simple to make and will not cost a lot at all too. This is a very popular dessert in Asia. When the mangoes are in season try this this recipe with fresh mangoes. You can use frozen or canned mangoes for this too.

If you are a vegetarian try making them with agar agar powder with out gelatin powder. Instead of milk or cream you can add coconut milk too. So it becomes vegan too.

 

 

 

 

 

Creamy mango Pudding
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Ingredients

  • 1 large Mango about 680 g
  • 1/2 cup (150 g) Sugar
  • 140 ml( 5/8 cup) Milk
  • 80 ml (1/4 cup) Cream
  • 10 g (1 TSp)gelatin powder
  1. Add gelatin on to the milk to soak.
  2. Chop the mangoes and leave some aside to decorate.
  3. Puree the rest with whipping cream and sugar.
  4. Add the gelatine to the pureed mix and pour in to the prepared bowls and leave in fridge to set.
  5. Serve with the left over mangoes on top and ice cream or cream.
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https://culinarycornerkitchen.com/2018/02/18/creamy-mango-pudding/

 

Banana Upside Down cake

To please a crowd is not that easy. We have to look at the budget and also the quality. This banana up side down cake  cake cost less and gives a nice flavour plus an elegant look. I did this cake to serve 10 people. So if you doing for few try doing half of the recipe.

I calculate the cost and its about 10 dollars to please 10 people. So you have to ask your self  whether I make one or buy out side. To buy something like this you have to pay at least 30 dollars. All my recopies are guaranteed try this for an occasion and let me know the results too.

If you would like more sweetness you can always add extra sugar in this recipe. If you want to more syrup to go through the cake add another 50 g butter to it.  When fruits are in season try doing something like this. bananas re so nice when you bake.

 

Cross cut of the cake.

This is how it will look on the serving plate

When you take a slice out it will look like this.

Recipe for the cake

Banana Upside Down cake

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

  • For the caramel topping
  • 100 g butter
  • 160 g Sugar
  • Vanilla
  • 4-5 Bananas
  • For the Cake
  • 250 g Self Raising flour
  • 300 g Sugar
  • 125 g Buter
  • 4 Eggs
  • 125 g sour cream
  • vanilla.
  1. Preheat the oven to 180 c .
  2. Line a 23 inch cake pan with baking paper.
  3. Melt butter and add sugar and stir until it dissolves the sugar.
  4. Pour in to the prepared pan.
  5. Cut across the bananas in half and lay on the sauce and set aside.
  6. To do the batter mix sugar and butter and whisk until creamy.
  7. Add the eggs one by one and whisk again. add sour cream and flour and mix well.
  8. Pour the prepared batter on top of the Banana.
  9. Bake on 180 c about 40 minutes to 1 hour or until a skewer inserted comes out clean.
  10. Cool in the tray.
  11. Cut as you wish and serve with cream, custard or ice cream.
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https://culinarycornerkitchen.com/2018/01/31/banana-upside-down-cake/

Creamy Chocolate Cups

The special taste and texture of chocolate attract everyone. The texture varies from brand to brand. So when you do this recipe try to get a good brand always. Most of the cooking chocolate get hard when melting.

This recipe is for the Valentines day. I got a request from one of my you tube fan to make some thing easy for this valentines day.  So I thought of doing this elegant and decadent chocolates cups for you all.

making this is really simple and easy and it takes only few minutes. But the look of it gives a feeling of hours work. if you want to do this for a kids birthday party try with different kinds of sprinkle  on it. They will love the colours. Also you can add colour to the cream mix too.

The other thing is you can always make the cups ahead and leave in fridge to use anytime. You can make a lot from a little amount of chocolate.

The recipe is below the pictures…………….

 

 

Chocolate Cream Cups
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Ingredients

  • 200 g melting chocolate
  • Silicone heart moulds
  • 250 g cream cheese
  • 100 ml whipping cream
  • 2 table spoons sugar
  • Strawberry topping
  • fruits to serve
  1. Melt the chocolate in the microwave about 1 minute. Then mix and put back again. for 30 seconds. Mix well. The chocolates are different from brand to brand. So read the packet instructions.
  2. Pour the chocolate in to cups and spread evenly as directed in the video. Leave in fridge to set.
  3. Whisk cream cheese sugar and whipping cream together. Fill a piping bag and leave in fridge to set.
  4. When the chocolate is set remove the moulds and fill with the cream cheese mix.
  5. Pour the strawberry topping on top.
  6. Leave in fridge until ready to serve.
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https://culinarycornerkitchen.com/2018/01/25/creamy-chocolate-cups/

Do Nothing Cake (So Simple to make)

If you don’t like to worry about making cakes try this moist and delicate simple cake. Its so simple to make and the topping is really simple too. The taste is awesome and I am sure that you are not going to stop eating.

After making this cake on a Sunday I took several pieces to work on Monday.All my friends were asking how I made that. I promised to to give the recipe but to tell you the truth I am posting the recipe may be after 4 months. 🙂 Hope they will grab it. Shh………

This cake goes well with a cup of coffee but I really prefer to serve this as a dessert because of the moistness and the richness. The nuts and the condensed milk on top of this cake makes this such a rich but simple cake. The nutty flavours coming out from the pistachio gives a unique taste to this.

If you like you can always add any kind of a nut to this cake with out a problem. I like to serve this cake with hot custard or cold to make it melt in mouth after a meal.

The video…….. Recipe is below………..

 

 

Yields 8 serves

Do Nothing Cake (So Simple to make)

5 minPrep Time

40 minCook Time

45 minTotal Time

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Ingredients

  • For the cake.......
  • 1/2 tsp bicarbonate of soda
  • 150 g self raising flour
  • 1 cup crushed pineapple
  • 1 Egg
  • 100 g sugar
  • 1 Tsp Vanilla
  • For the Topping
  • 50 g Butter
  • 1/4 can condensed milk
  • 1 Tsp vanilla
  • 50 g shredded coconut
  • 1/2 cup nuts
  1. Method........
  2. Preheat the oven to 180 c .
  3. Break Eggs and whisk well.
  4. Add all the other ingredients and mix well.
  5. Bake on 180 c about 20-30 minutes.
  6. make the topping when the cake is nearly ready.
  7. Add condensed milk and butter in to a pot. Melt on a low heat.
  8. Add the shredded coconut and nuts.
  9. Mix well.
  10. Take cake out. While it is hot poke the cake and pour the hot mix on top.
  11. Leave to cool down.
  12. Serve with custard, or cream.
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https://culinarycornerkitchen.com/2018/01/24/nothing-cake-simple-make/

Pineapple Sago/ Tapioca Pearls

Tapioca desserts are very famous in Asian countries as well as European countries..You can  create lots of desserts out from it. Most of the desserts comes with coconut milk. This recipe is with out coconut milk and mainly with pineapple juice. Many Asians believe that tapioca helps to relieve from body heat. You find large tapioca pearls in bubble tea too.

Cooking Tapioca is really simple. There are several varieties of Tapioca. Tapioca pearls needs a bit of  soaking. When you soak it takes less time to cook.

I used  canned pineapple juice and the pieces here. But you can always use the fresh pineapple in this recipe. That will be more tastier than any other dessert.

So Lets start doing it.

The recipe will be below the picture

You will 200 g Tapioca pearls.

Other than that a can of crushed pineapple

Soak the sago  pearls overnight or several hours. Add the crushed pineapple with juice.

Add enough sugar to your taste.

Mix the sugar.

Add a 1/4 cup of pineapple juice in to it.

Then squeeze one lemon in to it.

Put on the stove on medium low heat and keep on stirring continuously.

Serve after cooling in fridge . You can always put in individual moulds.

 

Yields 10 serves

Pineapple Sago

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 1 can crushed Pineapple
  • 200 g Tapioca pearls
  • 1/4 cup golden syrup.
  • Enough sugar as you like
  • 3 cups of water
  • juice of one lemon.
  • Pinch of salt
  1. Soak the Tapioca pearls
  2. Add 3 cups of water.
  3. Add Pineapple with the juice.
  4. Add enough sugar and a pinch of salt.
  5. Add the golden syrup and the juice of one lemon.
  6. Cook on a very low flame until the tapioca pearls are transparent. (Make sure not to burn )
  7. Pour in to individual moulds or a large tray
  8. Leave in fridge until you need.
  9. Serve cold with extra pineapple and custard or cream.
Recipe Type: Dessert
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https://culinarycornerkitchen.com/2018/01/22/pineapple-sago/

Baked Watalappan / Sri Lankan Baked Jaggery Pudding

Watalappan is a classic dessert that all the Sri Lankans love to serve during a special meal. This is a rich and fragrant silky dessert made of coconut milk and jaggery. This coconut custard when  blended with jaggery  gives a nice brownish colour to it.

Jaggery is an unrefined sugar typically made from coconut palm nectaror the kithul palm nectar.Then the nectar get boiled until it becomes rock hard and after they put in moulds to make the block. Now we can buy the grated palm sugar too.. It has a considerably lower glycemic index when compared to sugar.Jaggery is rich in pottassium and its gluten free too. It has its own natural flavour that can add taste to a dessert.

The spices that we use in this dessert takes you to a different world. Mainly cardamon and a bit of nutmeg . Donot over spice your dessert as it can ruin the whole effort. But adding more cashew will do no harm than giving you a beautiful crunch in every bite. Try using freshly squeezed coconut milk to get a better taste.

This rich dessert traditionally made by steaming. For  the recipe for steamed Watalappam click here

Baking watalappan is really simple and easy

I love to make my traditional desserts though I am far away from beautiful country.

Ingredients for the recipe is below the pictures.

Gather all the ingredients closer to you. (The ingredients for this dessert is listed below all the pictures)

Put the eggs in to a bowl .Add nutmeg in to it and whisk well.

Pour the coconut milk in to the bowl.   whisk again.

 

Add the coconut sugar and whisk well.

Pour in to prepared bowls or a large tray.

 

 

Add cashews.

Put the baking tray or ramekins in a water bath. (To make a water bath add water to a tray half way through the tray) bake on 180 c about 15 minutes.
If you are using one large tray the time may vary.

Take out from the oven and leave to set. Or you can leave in fridge to cool. Remember you can serve this hot or cold. Put it upside down or serve as in a ramekin.

Enjoy! Bon Appetit!

Recipe for Watalappan……………….

Yields 4 Serves

Baked Watalappan / Sri Lankan Baked Jaggery Pudding

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

  • 250 g Gaggery or coconut sugar
  • 250 ml Coconut Milk
  • 1/2 cup Cashew Nuts
  • Vanilla
  • 6 Eggs
  • pinch of Salt
  • 1/4 Tsp Nutmeg
  1. All the instructions to follow are under each picture.
Cuisine: Sri Lankan | Recipe Type: Dessert
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https://culinarycornerkitchen.com/2018/01/20/baked-watalappan-sri-lankan-baked-jaggery-pudding/

Lemon Butter Slice

I made this lemon butter slice for sharing at a BBQ . This was a hit. When Lemons are in season try this recipe for a change and to use all the lemons. 🙂 The texture of the slice was  very beautiful, soft and some times I felt like calling this a lemon mud cake slice. It had the texture very close to a mud cake.

The tangy flavour of the lemons made this slice to be a hit. You can serve this as a dessert too. I think hot custard with lemon juice in it will make this slice more decadent for a dessert.

Instead of lemons you can use limes or oranges too. I think the pineapple juice will be nice too.

When you  bake this make sure to bake the slice only 30 minutes. Donot bake more than that.

 

This is how it was when taken out from the oven

I did the icing on top
Leave the icing to set.
Cut in to pieces.
Sprinkle more icing if you wish.

Lemon Butter SLice
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Ingredients

  • Ingredients
  • 260 g Plain flour
  • 250 g Sugar
  • Salt
  • 85 ml Lemon Juice
  • 10 g Zest
  • 4 Eggs
  • 300 g Butter
  1. Method
  2. Add the butter and lemon zest in to a mixing bowl with the paddle attachment on and mix about one minute.
  3. Next add sugar and just mix until it combines all together.
  4. Add flour and mix well.
  5. Next add the lemon juice and mix again.
  6. Add the eggs last. Mix on the lowest speed until all mixes together but do not whisk.
  7. Preheat the oven to 180 c and bake 30 minutes.
  8. I used a 8x8 inch pan.
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https://culinarycornerkitchen.com/2018/01/14/lemon-butter-slice/

Steamed Watalappan /Sri Lankan Jaggery Pudding

Watalappan is a classic dessert that all the Sri Lankans love to serve during a special meal. This is a rich and fragrant silky dessert made of coconut milk and jaggery. This coconut custard when  blended with jaggery  gives a nice brownish colour to it.

Jaggery is an unrefined sugar typically made from coconut palm nectaror the kithul palm nectar.Then the nectar get boiled until it becomes rock hard and after they put in moulds to make the block. Now we can buy the grated palm sugar too.. It has a considerably lower glycemic index when compared to sugar.Jaggery is rich in pottassium and its gluten free too. It has its own natural flavour that can add taste to a dessert.

The spices that we use in this dessert takes you to a different world. Mainly cardamon and a bit of nutmeg . Donot over spice your dessert as it can ruin the whole effort. But adding more cashew will do no harm than giving you a beautiful crunch in every bite. Try using freshly squeezed coconut milk to get a better taste.

This rich dessert traditionally made by steaming. I did this too in a steamer and There is a baked version too that I am going to link to this post.

I love to make my traditional desserts though I am far away from beautiful country.

 

Lets  make watalappan

This recipe will serve 6 people.

Get all the ingredients closer to you. I used  1 cup very thick coconut milk, 1/2 cup cashew nuts., 1/4 tsp nutmeg and 1/4 tsp cardamon.. 6 Eggs..and 11/2 cups grated jaggery or coconut sugar.

I am using a pudding bowl. Instead you can use any other bowl. Grease the bowl well with butter

After greasing it should look like this.

Add all the prepared ingredients after and whisk untl the jaggery dissolve or leave few minutes to soak.

Add the mixed jaggery mix in to the pudding bowl.

Top up with cashew.

Add some water to a steamer ………..

Put the pudding bowl in it. Make sure to cover well to avoid the water . Cover and boil for 1 hour on a medium heat.

leave to cool  ( I put in fridge before turning over) and put the bowl upside down on to a plate.

Cut and serve

Bon Appetit!

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