Tapioca Pudding

Tapioca pudding is one dessert you can serve at a Chinese themed event. It’s actually called by many names. I think some call it Tapioca Pearls With Coconut Milk, and the most interesting name (which I think is how most Chinese folks call it), the Frog Egg Dessert.
A guest in one of our dinners before was this guy from Taiwan. Yup, he speaks and reads Chinese, but he also knows English. Anyway, when I served this tapioca dessert at that dinner, I asked him (for confirmation), “Is this a Chinese dessert?” He said, “Yes, it is” and commented further that they call it as Frog Egg Dessert.
Unfortunately, one of our female guests didn’t quite get what he had said, and she thought that the dessert was made of real eggs of real frogs….and refused to have any!  Oh dear, we had a good laugh at that, and so we had to help her understand that it’s just a name, because its appearance closely resemble frogs’ eggs, but that those round little things are actually tapioca pearls. She was quite relieved, and finally agreed to have some. 🙂
 And so, here’s the basic recipe for this delicious dish:
2/3 cup of small uncooked tapioca pearls
1 cup whole milk
1 cup coconut milk
1 cup sugar
Note: Start preparing this recipe hours before you need it. You can chill it in the fridge while waiting for your guests.
In a pan, heat about 3 cups of water. Dissolve sugar in it before bringing it to a boil. As soon as it boils, lower the heat and add in the whole milk. Mix well.
Remove from the heat and stir in the coconut milk. (Do not boil the coconut milk, as it would turn the mixture rather oily). Let the mixture cool in room temperature, then place in the fridge to chill.
Meanwhile (or about a couple of hours later), soak the tapioca pearls in water for at least 30 minutes. The tapioca pearls will be absorbing the water and expand and turn into soft, bright white pearls. Drain.  Place in a pot with some water and bring to a boil. Remember to constantly stir the tapioca pearls in the water, so they cook more evenly and so they don’t stick together in huge masses.
When the tapioca pearls have all turned clear, remove from heat.  Drain and add the tapioca pearls into the coconut milk mixture. You may continue to chill them in the fridge, or you can serve them right away in smaller bowls or cups, with a bit of sliced fruits on top.

Mermaid Jello Salad

This recipe has been adapted from an old sweetened fruit salad recipe. While the original recipe required slices of various types of fruits, this recipe omitted that and, instead, used only gelatin cubes in colours associated with the mermaid party theme. As well as shredded young coconut, you may also add cooked tapioca pearls (the larger sized ones, almost similar in size to the gelatin cubes) to this sweet salad to balance its sweetness, and for that additional “mermaid” appeal.

Mermaid Jello

1 packet green gelatin powder (any flavour)
1 packet blue gelatin powder (any flavour)
1 packet purple gelatin powder (any flavour)
Boiling water
Cold water
Thick cream
Condensed milk
Shredded young coconut (optional)

In separate bowls, prepare the gelatin (separately, by colour) according to packet instructions, using the boiling water, then cold water. (For firmer gelatin, slightly reduce the amount of water to be added to each bowl of gelatin powder.) Chill gelatin until completely set.

Slice gelatin into small cubes. Place all the gelatin cubes in a large bowl. Add cream and shredded young coconut (optional). Add condensed milk, until desired sweetness is achieved. Mix well. Scoop into small bowls to serve.


Love the mermaid themed label card used in the photo? Get it HERE.

Yummy Recipes for Easter

With Easter just around the corner, it’s time to finalize all the plans, whether you’re planning a family get-together at home, or going to your friends’ home for a big luncheon.  Naturally, we’d love to bring an Easter-y dish to these events, so here are some ideas for you, in case you need them:

baked salmon fillets
Baked Salmon Fillets Dijon

The Dijon-styled mustard makes this Baked Salmon Fillets special. The bread crumbs and butter toppings give a perfect palatable crunch in every bite.

creamy spring peas
Creamy Spring Peas with Pancetta

If you don’t want to break your diet, have some Creamy Spring Peas with Pancetta on your Easter table. It’s a totally guilt-free meal!

deviled egg

Deviled Eggs

Who would not want a tasty Deviled Egg on holidays? This recipe has deeper meaning when prepared during Easter because of its egg ingredient. The Deviled Egg recipe is ideal on big gatherings, such as Easter.

edible easter egg tart
Edible Easter Egg Tart

Make your Easter a tutti-fruity holiday with this Edible Easter Egg Tart. With cream cheese and sugar cookies, this egg-shaped Easter Egg Tart will be an excellent dessert for your loved ones.

egg salad
Delicious Egg Salad for Sandwiches

This Delicious Egg Salad Sandwich is ideal for moms who want a yummy snack and want it quick. With 35 minutes of your time, this Easter snack will be ready to be served.

glazed easter ham
Tangerine-Glazed Easter Ham with Baby Carrots

This large Easter ham can make a promising dinner with the use of tangerine juice and freshly peeled carrots. One can savour its goodness in every chunk!

Hot Cross Buns

Make your Easter delightful with these fluffy hot buns on your table!

meringue wreath
Meringue Wreath

Create happy Easter moments in your home with this fruity Meringue Wreath!

mouse macaroni cheese
Mouse’s Macaroni and Cheese

If you’re a cheese lover, then this Mouse’s Macaroni and Cheese recipe will best suit your taste. It’s an easy-to-prepare meal for the whole family.

pull apart easter blossom
Blossom Bread

Twisted into a beautiful floral shape, this Easter Blossom bread is perfect for someone who loves a rich, tasty dough stuffed with sweet jam.

saddle lamg
Saddle of Lamb

Using rosemary sprigs, lemon zest, butter, and leaf parsley, this Saddle of Lamb recipe will surely be a star during your Easter dinner.

scalloped potatoes
Scalloped Potatoes

The Scalloped Potatoes recipe is simple and easy to make. With 50 minutes of your time, you can already have a delectable side dish ready to serve.

twice backed taters

Caramelized Onion Twice-Baked Potatoes

Bring a unique twist on your potatoes during Easter by making this Caramelized Onion Twice-Baked Potatoes. It’s an ideal side dish to be paired with your roasted lamb meat.

Chocolate Cupcakes Recipe

1 cup self raising flour
1/2 cup plain flour
1 cup raw sugar
8 teaspoons cocoa
1/2 teaspoon bicarb soda
A pinch of salt
65g unsalted butter (softened)
1 cup milk
1 teaspoon vanilla extract


Preheat oven to 180 degree Celsius. Line a muffin tray with cupcake liners/papers.

Combine flours, sugar, cocoa, bicarb soda and salt in a large bowl and mix very well. Add butter, milk and vanilla, and mix thoroughly with a wooden spoon.

Spoon mixture into the lined cupcake tray, dividing the mixture evenly.  Bake for approximately 20-25 minutes, or until a toothpick inserted in the cake comes out clean.  Let cool on a wire rack, before adding your favourite icing or other decors.