Sunday, September 27, 2009

Impromptu Dessert … (Matcha Jellywith Red Bean and Soymilk)










My young man invited our neighbour’s son over after a cycling workout in the neighbourhood. Gosh! It is a little too late to whip up anything except toasting some French Fries and Vegetarian Otah.  So, looking in the refrigerator, I happened to have 3 items – Green Tea/Matcha Agar Agar, Red Beans Soup (I finally learn the trick on how to cook soft red beans) and soy milk!

What I did was to combine them all together in a minute, snap a photo of it and served in a small bowl.  Then, I did another variant without the soymilk (just green tea agar agar with red beans) and another presentation in a glass.

So, at the end of the day, my neighbour’s son had 2 servings of my Impromptu Dessert – the one with soymilk!  Could it be the presentation that makes it look tempting? Guess so, in this era, chefs have to master the art of food presentation as well, it is even more important for Veg*n Cuisine …

Feel free to replace Green Tea/Matcha with other ingredients or a mixture of different variants agar agar/jelly for a more interesting dessert.

There is a new instant Sea Bird’s Nest (Funori) with red dates and rock sugar block, where it only required hot water to make it into a drink. Use that to make the Jelly, if desired. For a more wobbly texture jelly, consider using Ice Jelly powder instead.


Was reading a non-vegetarian cookbook (Haute Chinese Cuisine), it had a very attractive soup - Jade Soup with Bird's Nest! The garnish on this thick Green Peas soup is bird’s nest in sweet syrup.  Nice name, good pairing and a good write up on it.

Guess, by changing it to Sea Bird’s nest (finely shredded or fine strips) and using Red Bean Soup or something else, it can be something amazing too ...

6 comments:

Sunny said...

Wow, is the Matcha jelly onstant pdt? Where to get them?

A veg*n @ Blog*Spot said...

Hi Sunny

Homemade :p

Simple combination - Normal Jelly Powder + Green Tea (Matcha) powder. First make the Jelly as per normal way, only add the Green Tea (Matcha) powder with a little water to make into solution to pour into boiled Jelly liquid, stir well – That’s it! Simple, quick, inexpensive yet look presentable … and the beauty, anyone can do it – no skill required.

Pour it into a Koi Fish mould; you get Jade Koi Fish, something for CNY maybe.

It had been a long time since I make Agar Agar Jelly, therefore, lately make some.

A little secret – I used that green tea powder for baking, not that expensive.

Are you going to make some, since you love Green Tea Agar Agar as mentioned in your blog? Then, Red Date Funori Jelly and Matcha Jelly – 2 variations in the same bowl – all your favorite :p

Cheers :)

The Hungry Ang Mo said...

This looks great! Although red bean is one thing that i stay away from like the plague!!! I don't know why, especially seen as though i like green bean a lot :S...

Photos again are exceptional, Crystal!

a veg*n @ Blog*Spot said...

Thanks Luke :)

Nothing wrong if you doesn't like red bean, green bean is also something that i like too. Lately, i used palm sugar for green bean dessert.

Red Bean or Azuki Bean is very popular in Chinese/Korean/Japanese cuisine since ancient time. Many desserts or snacks or sweets use that, i guess it is because it is full of goodness and high in iron, calcium besides protein.

Cheers :)

BrusselsSprout_Katharine said...

This looks delicious! At first I thought the soymilk was coconut milk. I'm happy to find your blog, I found it by searching for a matcha-agar dessert recipe :) I've been vegetarian since 1986 and lived more than 5 years in East Asia; thanks for your recipes I missed this style of food so much! Now, if I can ask what is your secret for making soft red beans?

a veg*n @ Blog*Spot said...

Hi BrusselsSprout_Katharine

Glad to see your comment here and thank you :)

WOW, you are a vegetarian since 1986, you are great :)

What did to the red bean is I soaked them in hot water for 12 hours over the night. Then, I drain it and boil it till the softness I want.

Someone did tell me use thermal cooker, I think after cooking, put them in thermal flask or pot, maybe might work the same, but haven't try yet.

There is another way which I read but have not try, after cooking, place it in the refrigerator (i think after cooling) and re-boil again later, to make it soft.

Have a great weekend :)

Cheers

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