How to Make Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕

Have you heard of one of the most popular Chinese card game called MahJong (麻雀 or 麻將 in Chinese)?  It’s one of my In-Law’s favorite game to play with friends and family.  I made these Chinese MahJong Coconut Osmanthus Jello 麻雀(麻將)椰汁桂花糕 to celebrate my Mother-In-Law’s birthday.  They were fun to make and absolutely fun to eat as well, especially if you’re eating the winning set of “tiles”!



When I was a little kid, I remember sitting next to my parents and watch them play MahJong during the Chinese New Year.   That was how I learned the rules for the game.  Back then, I was secretly hoping that they need to take a bathroom break so that I can sit-in as a substitute!  Those were some fun memories.



I got the MahJong Silicone Mold to make these Coconut Osmanthus Jello and the mold is super easy to use.  I’ll list the product link as well as the required ingredients at the end of this post for your convenience.  To mimic the actual MahJong tiles, I make these jello in 2 layers.  The bottom layer is made with coconut milk and the top layer is made with dried Osmanthus. 



For this recipe, I tested out a few times to get the perfect flavor and consistency.   My kids love the version with milk mixed with coconut milk.  I personally love a stronger coconut milk version.  I’ll list both of them in details in the recipe below so that you can choose for yourself. To color the wordings of the “MJ tiles”, I used my homemade beet root red food coloring (red), matcha green tea powder(green), and homemade red cabbage blue food coloring (blue).  I’ll list the links to the tutorial below for your reference.  Otherwise, you can use store-bought natural food coloring as well.



This plate above is the famous winning hand called 十三么.  Which is considered a rare hand to win because it’s not easy to collect all these tiles in a game.  But it’s a challenge that many MJ players would dream to get this hand in the game. 



These Coconut Osmanthus Jello not only look whimsical and realistic, they are also very refreshing and delicious!  If you know someone who love to play MahJong, you’ve got to try this recipe out!  Wish you all good luck in the game and have fun making this treat.  Remember, Eat, Drink, and Be Happy!  Thank you for stopping by and I’ll see you all next week!



Below is a picture consists of (one of each of) all the tiles in the MahJong Game.  You can look at this picture and reference back where to add the colored gelatin mixture when you make the recipe!  Have fun!




Link to Homemade Beet Root Red Food Coloring Tutorial
https://goo.gl/v7G49A
Link to Homemade Blue Food Coloring Tutorial
https://goo.gl/K6BDHM

Ingredients and Tools Used:
Chinese MahJong Silicone Molds (Click here for more information)
Calphalon Baking Pan (Click here for more information)
All Natural Food Colorings (Click here for more information)
Organic Coconut Milk (Click here for more information)
Unflavored Gelatin Powder (Click here for more information)
Dried Osmanthus (Click here for more information)
Large Measuring Cup (Click here for more information)
Strainers Set (Click here for more information)
Matcha Powder (Click here for more information)
Flat Top Wooden Spatula (Click here for more information)
Measuring Cup Set (Click here for more information)



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How to Make Piña Colada Poptails:

How was your summer holiday?  I hope you were able to get some time off from work and hang out with your family.  We surely had an amazing vacation this summer and I couldn’t wait to share more details with you. I would love to hear where you’ve been and what you’ve done this summer.  So feel free to leave me a comment below.  



What are the key ingredients of an ideal holiday for you?  To me, it’s not a holiday until you’re sipping a nice cocktail with a nice view in front of you!  Forget about all the stress and responsibilities for a while.  Well, even for a few days a year, it’s still nice.  Our bodies and minds definitely need a break and some rest to recharge, so that we can work harder and reach higher after the break.  Don’t you agree?

Although summer vacation might be over, we can still enjoy a little treat over the weekends to bring back those fond memories!  These Piña Colada Poptails definitely bring me back to the tropical paradise instantly!  While they taste just like the cocktail themselves, why not have some fresh fruits and vitamin C at the same time?



If you haven’t done so, check out my video tutorial above.  I’ll show you how to easily cut these pineapple spears to prepare these poptails.  By the way, Poptails = Popsicle + Cocktail.  I’m sure you don’t need any explanation here, but just in case. These Piña Colada Poptails are so refreshing and so much fun to eat.  They are perfect for parties and gatherings.  Or, whenever you need a 'healthier' cocktail. 



There is one thing that I forgot to mention in my video.  It has to do with the rum that you would used to soak the pineapple spears.  Please do not throw them away after soaking!  You can use them to make some nice cocktail later.  Maybe a Piña Colada?  Simply keep the rum in the fridge until you’re ready to use it.  I hope you enjoy today’s post and recipe!  And remember, Eat, Drink, and Be Happy!  Stay tuned for more fun and delicious recipe next week!




Tools and Ingredients Used:
Pitcher (Click here for more information)
Long Bamboo Skewers (Click here for more information)
Maraschino Cherries with Stems (Click here for more information)
Coconut Cream (Click here for more information)
Coconut Flakes (Click here for more information)
Silicone Pastry Brush (Click here for more information)


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Taro Coconut Smoothie with Taro Boba (新鮮芋頭椰汁波霸冰沙)

Still remember the classic Boba Milk Tea and Strawberry Rose Rainbow Boba Milk Tea videos that I shared not long ago?  If you’ve miss those recipes, simply click here and here to check them out.  Today, I want to share another boba drink recipe with you, Taro Coconut Smoothie with Taro Boba (新鮮芋頭椰汁波霸冰沙).  I made this taro smoothie using fresh taro roots.  The texture of taro roots is similar to sweet potato, which is very starchy.  But taro root is less sweet compared to sweet potato; it has a unique fragrant and taste that you can’t get from other root vegetables.  With the fresh taro root in this smoothie, the taro flavor is undeniable and very delicious.
 


This drink is inspired by a very popular Asian dessert, Taro Coconut Tapioca dessert soup (椰汁芋頭西米露).  But instead of the tiny tapioca pearls, I used some taro boba (see picture above).  The taro boba are so pretty and unique.  They turned into these translucent purple jewels after they are cooked!  Best of all, they are ready in just 3 minutes.   They have a subtle taro flavor as well. I will list the ingredients and tools at the bottom of this post for your convenience.  This smoothie taste exactly like the traditional Taro Coconut Tapioca dessert, but transformed into a fun and exotic smoothie instead.  It’s easy to prepare and so much fun to drink.  Ready to check out how I made this Taro Coconut Smoothie with Taro Boba?  Click on the video tutorial below.






I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published. 






Ingredients and props for this post:
Boba Straws: (Click here for more information)
Ninja Blender: (Click here for more information)
Bamboo Placemats (Click here for more information)
Organic Blue Agave (Click here for more information)
Taro Boba (Click here for more information)
Fresh Taro Roots (Click here for more information)
Tall Smoothie Glasses (Click here for more information)
Long Cocktail Spoons (Click here for more information)

Nutella Melt—Easy Entertaining Recipe and a Winter Cocktails Giveaway

Imagine a chilling evening, you’re curling up on the couch with your favorite blanket next to the fire place;  cuddling with your loved ones while catching up your favorite TV soap, or chatting about what happened during the day; holding and sipping a cup of warm, chocolate-y, packed with wonderful hazelnut flavor and a little boozy Nutella Melt this winter.  Isn’t that picture perfect? 



If the heat from the Nutella Melt didn’t warm you up, the little booze in the drink definitely will.  I bet you all know how much I love Nutella, and more so after trying this Nutella Melt!  It’s not overly sweet, but the flavor is simply amazing.  With a little toasted and chopped nuts sitting on top of the foamy and creamy espresso whipped cream, the combination of flavor and the contrast of texture simply blew me away.



This easy, entertaining and scrumptious cocktail recipe came from the book, Winter Cocktails.  As you all know, I do enjoy a cocktail here and there, especially when I have companies over.  This is the book you want in your kitchen if you want to learn more about Mulled Ciders, Hot Toddies, Punches, Pitchers, and Cocktail Party Snacks.  Author and professional food stylist Maria del Mar Sacasa offers more than 50 recipes for cold-weather cocktails and mixed beverages. 



I absolutely love the tutorial, techniques in step-by-step pictures illustration.



Check out the picture below, recipes of Infused Liquors and different Simple Syrups are also included in this book.  I can’t wait to give them a try. 



You’ll also get to learn how to make some Small Bites and appetizers pairing with some of your cocktails.  Drooling!



I simply can’t take my eyes off this Golden Hog.  And guess what?  It’s paired with a piece of Candied Bacon!!!  How can I resist?  Oink Oink...




You can purchase your copy by clicking here.  Or, try your luck in winning a copy of “Winter Cocktails”, courtesy of Quirk Books. 

This Giveaway is now Closed!

Here are the details on how to enter this giveaway.
One lucky uTry.it reader (with an U.S., Canada or U.K. mailing address) will win a copy of “Winter Cocktails”.


To enter, simply leave a comment on this post and tell me what’s your all time favorite cocktail (mine is apple martini). Deadline to enter is November 30th, 2013 by mid-night PST.  Winner will be selected through Random.org and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):

1)  Add me to your Google+ circle here
2) "Like" uTry.it's Facebook Page, click here.
3) Pin a picture from this post onto your Pinterest board.
4) Share this giveaway on Facebook (with a link back to this post please)
5) Share this giveaway on Twitter (with a link back to this post please)

That’s all and Good Luck everyone!  Please stay warm and cheers!






Disclaimer:  I received a copy of “Winter Cocktails” for the purpose of this review and I was not compensated in any way to write this post.  Quirk Books is providing a copy of the book for the giveaway.  As always, all comments and opinions are 100% my own. 

Please drink responsibly.  Health and General Disclaimers.

Coconut Tapioca Pearl Dessert 椰汁蜜瓜西米露

If you remember my Coconut Ice Cream post, you might recall how much I “love” coconut when I was a kid!  Yes, I would literally run away from anything that has to do with coconuts, no kidding.  You can read the post here and find out what converted me to a coconut lover now.  But as much as I dislike coconut back then, this Coconut Tapioca Pearl Dessert 椰汁蜜瓜西米露 is about the only thing that I would eat that has coconut in it.  Coconut Tapioca Pearl Dessert is a very popular dessert in Asia, that you might find it on the menus in almost every single restaurant or dessert store in Hong Kong.  Quite often in most restaurants, this is a complementary dessert that is served after dinner.  There could be some variations on the fruit.  The most popular and traditional is honeydew, but you can also find watermelon, mango, or mixed fruit in this coconut based dessert these days. 



If you’re not familiar with tapioca, it is a starch extracted from the cassava plant.  In the Philippines, tapioca is usually called sago; in Indonesia, it is called singkong.  The one I used here are made into tiny “pearls” (see picture below) from tapioca flour and water.  Tapioca flour is often used as a thickening agent in cooking and it’s gluten free.  So, this Coconut Tapioca Pearl Dessert is gluten free, dairy free, and super refreshing.  I say, it is a perfect spring time or summer time treat.  You can get tapioca pearls in most Asian supermarkets, or online these days.



Here’s how I prepare mine.  First, soak 3/4 cup of tapioca pearls in cold water for 30 minutes.  They will absorb the water and expand a little. 



While the tapioca is soaking, bring 1 1/2 cup of water to a boil and dissolve 1/2 cup of raw sugar (turbinado sugar) in it.  You can use regular white sugar in this recipe, which is the traditional way.  I love turbinado sugar more because it is less refined and has a natural cane sugar taste which adds nice depth of flavor to this dessert.



This is the coconut milk that I use.  You can make your own as well if you want.



After the sugar has dissolved, remove the pot from heat and add the coconut milk and stir well.  Let the mixture cool completely and keep in the refrigerator to chill.



When the soaking time is up for the tapioca, drain and discard the excess water.



In a sauce pan, bring 6 cups of water to a boil and add the tapioca.  Cook for 5 to 6 minutes and stirring occasionally.  Mine were done at around 6 minutes.  The tapioca will turn translucent when they are cooked through.



Place the cooked tapioca in a sieve and raise them under cold water.  Of course, I didn't have an extra hand to take a picture of that as I needed both hands to drain the pot.    But you know the dwell.  Then, add the tapioca into the coconut mixture.



Last but not least, add 2 cups of diced honeydew into the mixture and keep in the refrigerator to chill.  For at least 2 hours or until it’s cold.  Trust me, it taste way better when it’s nicely chilled!



So here we go, a refreshing and easy way to prepare dessert that is perfect for the hot temperature.  Hope you’ll give it a try.



Oh, and of course, I served some in these shooter glasses as well.  These are perfect portion for parties and entertainment.   

Coconut Ice Cream With Toasted Coconut

You might remember my confession on a previous post about food that I used to dislike when I was younger but adore now.  Okay, here’s another one from that list, it’s coconut!  I think the word dislike doesn't even come close to describe how much I didn't like this thing.  I don’t want to use the “h” word, because, I simply don’t.  The problem is, if I see coconut in front of me, I’ll just run walk the other way.   

Back then when I was still living in Hong Kong, some street vendors sell fresh coconut juice on hot summer days all over the place. That simply gross me out. GROSS ME OUT!  I didn't understand why and I couldn't imagine anyone would want to drink that.  The thought of having coconut milk running down my throat made me light headed.  But obviously, there’s a market for that for those vendors to survive summer after summer.



Now, I can’t get enough of this beautiful and healthy fruit.  I put them in my homemade granola, in this Chinese New Year treat, use the coconut oil in the homemade sugar scrub, and even in the chocolate to create magic!

What converted me to a coconut lover? Well, it’s ice cream related. But not this particular ice cream though.  It happened a few years ago when my hubby and I had a gathering at his friend’s place. After dinner, one of them prepared dessert. It was simply store bought ice creams with different toppings. Right before serving, my hubby's friend toasted some coconut flakes on the stove. While the coconut was toasting, something magical happened.  The aroma was amazing. The whole house simply packed with a sweet scent that I’m not familiar with.  Honestly, I wasn't convinced, even after that lovely aroma. I was going to just have ice cream, a little whipped cream and chocolate sauce.



I don’t remember how the toasted coconut flakes got into my ice cream bowl!  HELP!  I almost panicked. But since the coconut flakes were already there, I guess it’s alright to try a small bite with the ice cream, hoping the ice cream will masked the coconut flavor.  After the first bite, that aromatic, crunchy and sweet toasted coconut got me. I’m surprised it tasted way better than the ice cream itself.  So, I started to try more coconut products since then and I really enjoyed them.  With this recipe, you get the best of both world.  The slightly sweetened, soft and creamy ice cream along with a toasty and crunchy topping.  It’s out of this world scrumptious.  Did I mention this ice cream is egg free, sugar free, and dairy free?  I’m telling you, it’s totally awesome too.  Who knew vegan ice cream could be so tasty?




What is the moral of the day?  Even if you don’t make this coconut ice cream, you should still try to make the toasted coconut flakes for your other ice cream flavors!  Wait, that’s not it.  I meant to say, don’t be afraid to try new things, you'll never know what you’re missing until you took that first step, get out of your comfort zone, and conquer your fears.  And I was totally serious about making the toasted coconut flakes too!

Citrus Yogurt Parfait with Berries and Home Made Granola

I’m sure that many of you are eating lighter and healthier these days after the holiday feasts.  If eating healthier is one of your New Year Resolutions, then I have a special treat for you today!  This Citrus Yogurt Parfait with Berries and Home Made Granola is absolutely tasty and satisfying.  You can serve this parfait as breakfast, afternoon snack, and/or dessert. 



The citrus zests in the low fat vanilla yogurt is refreshing and delightful.  The yogurt is slightly sweetened by the agave, which complement perfectly with the sweetness and tartness from the berries and pomegranate.   The Home Made Granola adds a wonderful contrasting crunch to the parfait.  Not to mention, the granola is a perfect snack on it’s own.  I’ll go over the details in its ingredients in just a bit.



Here is a closer look at the parfait.  Hm….one perfect bite with a little bit of everything!



Let’s take a look at the Home Made Coconut Granola with Almonds, Pistachios, Dried Cranberries, Dried Cherries, and Goji Berries.  It’s a lovely combination of flavors and texture.  Also, each ingredient contains awesome vitamins and nutrition with many health benefits. If you’re not familiar with Goji Berries, I got mine from a Chinese supermarket.  I know Whole Foods markets carry them as well. Or, you can simply order them here.  Below is a picture of the Goji Berries, they are also known as Wolfberry or Fructus Lycii.  They are one of the basic ingredients used in Chinese soups.

According to WebMD, the goji berry are filled with powerful antioxidants and other compounds that may help prevent cancer, protect vision, and other illnesses, including heart disease. Antioxidants may also boost the immune system and lower cholesterol and slow the aging process.  Boy, that sounds like music to my ears.   To read more about the health benefit and side effects of Goji Berries, please click here.   



I usually make a large batch of these granola and store them in an air tight container.  That way, it’s always available when I need to make a parfait, top them on yogurt or ice cream, add into cereal or oak meal, or simply snack on them as is.



Below is a picture of the granola with each of the main ingredient listed.  Check it out.



I hope you’ll try this granola and parfait.  You’re going to love them.  Thank you for stopping by today and wish you a wonderful weekend!


 
 
Disclaimer: No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice.  They are my experience, my journey, and my opinions.  Please consult with your doctor before using any of the ingredients or products mentioned here.