Posts Tagged ‘sweet snacks’
burmese semolina pudding : hsa*ba, myanmar cookbook
I think this is a great way to eat semolina, rich and moist in the middle and crunchy on top. It always goes down well at the end of a meal with a splash of cream.
Read Moreburmese coconut jelly : hsa*ba, myanmar cookbook
What I love about this sweet jelly is that it’s easy to make and looks impressive: the coconut milk separates and sets to form two layers, white on top and translucent underneath.
Read Moreavocado ice cream recipe : hsa*ba, myanmar cookbook
Avocados always remind me of a drink we used to have in Burma and one that I particularly enjoy, an avocado shake. I have adapted this recipe into an ice cream.
Read Morenew year rice dumplings | mon lone yae paw
This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year. People, young and old, throw water over each other to celebrate and welcome the new year by washing away bad luck.
Read Moremango ice cream
I know when summer has arrived in Sydney; rich orange skin mangoes start to appear in our weekly fruit and vegetable box. Their golden flesh has a sweet, tangy flavour and gives off a delicious floral fragrance.
Read Morefolded pancake with red beans & coconut | kauk mote
I remember as a child, walking to the night market with my parents and eyeing the tempting sweets that lined the bustling streets of our local area. These sweets were usually bought from the street vendors as special treats rather than made at home.
Read Moresago pearls in coconut milk | thar-gu ohn nyot
This is a childhood favourite, a welcomed cooling treat during the hot season. Generous amount of crushed ice was added to the creamy coconut milk mixed with caramel-like sugar syrup and chewy sago pearls. This recipe is very simple and you can add additional flavours and textures to it if you wish.
Read Morelychee & ginger sorbet
Lychee and ginger really works well together; the ginger adds a touch of heat and compliments the sweetness of the lychees. The sorbet is refreshing and I imagine would work well with a sprig of mint for decoration or if you fancy a drop of gin or vodka to create a frozen cocktail.
Read Moreorange & lemongrass pudding
The new season Navel Oranges are fabulous at the moment; thin-skinned, juicy, sweet with a slight sharpness. After indulging in a couple, I decide to make a dessert with the simple addition of corn flour rather than using eggs or milk. It makes a refreshing treat for friends who are either vegans or dairy-intolerant.
Read Moreburmese paratha | htut thayar palata
I had an email from Michelle who wanted a recipe for Burmese paratha. It has been some time since I made them and immediately reminded me of our trip to Rangoon in 2004 where we spent one morning watching the paratha being made for our breakfast.
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