Category Archives: Dessert

Mango Sticky Rice

I posted recently on our family blog about how a sweet friend from Thailand had me over and taught me how to cook some of our favorite local Thai dishes. Among those dishes was Mango Sticky Rice. She didn’t really use a recipe so I’m going to give you one that I came up with after I made it on my own.

For the sauce, you really should use the head milk from freshly grated coconut (Tekka Market for $5/kilo) for the sauce but after my Green Curry Chicken first attempt fiasco I didn’t have any left so I used a coconut cream from the grocery store and it was still really delicious. I’ll post photos of the supplies and ingredients at the end of the post.

So here it is. When you try it out, let me know if it works for you or if something in the recipe should be altered or written more clearly.

Mango Sticky Rice
submitted by Andrea Stunz via Paunnee

Supplies you’ll need:
Glutinous Rice cooking set (About $8 SGD at the Golden Mile Complex)
2-3 cups uncooked Glutinous Rice
2-3 really sweet mango’s
200ml (or 7-8 oz) Coconut milk (the head) or processed coconut cream
Caster/Granulated sugar (start with 1/4 cups and keep adding until it’s as sweet as you like it.)
1 tsp Sea Salt

Cooking the rice:
Soak the rice overnight or for at least 3 hours. Do not skip this part. When you’re ready to cook it, wash the rice 3 times. Bring the water to boil in the lower pan and place the drained rice in the cooking basket above. Put a lid from one your cooking pots over the rice and allow it to steam completely untouched for 30 minutes. While the rice is cooking you can make the sauce.

After 30 minutes place the rice in your serving bowl and begin to pour the sauce over it a little at a time. Cut in the sauce rather than stirring so the rice does not become too damaged. The rice will start to soak in the sauce and become really glossy. Reserve some of the sauce to pour over your rice and mango just before serving.

Cooking the sauce:
Put the coconut milk or cream in a small saucepan, add sugar and salt and bring to a low boil. Stir it occasionally until it thickens up a little, maybe about 7-10 minutes. The sauce should be very sweet. It absorbs into the unsweet rice so it needs to be very sweet. Set it aside until you’re rice is finished cooking. It does need to be hot when pouring in over the rice, though. Cut in the sauce a little at a time so it absorbs into the rice. Save a little bit of the sauce out to pour over when serving.

Keep the finished sticky rice covered until you’re ready to serve it. It will continue to get a little more of a glossy look.

You can sprinkle a few roasted sesame seeds over the top if you like.

Enjoy!! It is super delicious and really very easy. Your family and/or guests will think you slaved for hours. 🙂

This is a pretty good post that I used when I was making mine for the first time. I used more sugar than she did. 🙂

Chinese New Year Treats

Update: I added the American conversions to the recipe. I did make these cookies and they were good. By American cookie standards, they weren’t very sweet and they were sort of dry but that is mostly what we find in Asian desserts. They’re not as big on sweets as we Americans are and they aren’t as “big” in general as we Americans are either. 🙂 I also added a tiny bit of Almond Extract. The recipe didn’t make 90 cookies and I made them small but probably not small enough. CNY treats are very petite. This is my picture. Clearly you can see that hers are better or at least her camera is. 🙂 And mine are on a paper plate and hers are on a cute little China plate. They didn’t last long with my son’s friends over so it wasn’t worth washing a dish.

In Singapore right now, everything is Chinese New Year. Red lidded plastic containers with red and gold labels filled with traditional pineapple tarts, prawn rolls and other things that I don’t know the names of. We did buy some peanut pastries yesterday, fried little pastry dumpling looking cookies with crushed peanuts in the middle. Kind of bland for my taste but quite delish with a dab of Nutella! 🙂 World Nutella Day is on CNY weekend so I thought it would be ok to combine the two.

Anyway, I have this blog (that I really like) in my Blog Reader, Mrs. Multitasker, and she posted a recipe for Chinese Cornflake Cookies. Apparently it’s a traditional CNY treat that is not sold widely like the others are so I hadn’t heard of it. But they look yummy. I’m going to Cedele’s to get some and then I will try the recipe for myself. And I might add a dab of Nutella. 🙂 I have to mention that I LOVE that this is a Chinese cookie made with American cereal. Makes my heart smile to unite these two cultures in one bite. Then add Nutella and it’s a mouthful of cultural bonding.

She mentions a few other cool things in her blog post as well so go take a look. I will be ordering pineapple tarts next year from The Hiding Place. I love to support a ministry and get goodies in the process!

Now back to Chinese Cornflake Cookies…

Chinese Cornflake Cookies
Click here for printable recipe.

(Makes about 90 small cookies. You can make the cookies even smaller than I did and get a larger quantity.)

  • 150g icing sugar (2/3 cup)
  • 220g unsalted butter, at room temperature and cut into small pieces (1 cup)
  • 2 large egg yolks
  • 1 tsp vanilla essence
  • 280g cake flour (1 1/4 cups)
  • 1/2 tsp table salt
  • 160g Kellogg’s Cornflakes  (3/4 cup)


1. Sift the icing sugar into a mixing bowl, then drop the pieces of butter into the bowl on top of the sugar. Fit your mixer with the paddle attachment, then beat the butter and icing sugar on low speed for about 10 seconds (to prevent your icing sugar from flying all over your kitchen) before increasing the speed to medium and beating for another 20 seconds or so. Scrape down the sides of the bowl.

2. Add the egg yolks and vanilla essence and beat for another 30 seconds. Scrape down the sides of the bowl again. Sift the cake flour into the mixing bowl, add the salt, and beat for another 30 seconds.

3. Pre-heat your oven to 175 degC. Prepare your cornflakes by putting them into a ziploc bag, then using your fist to pound on the bag gently so the cornflakes are roughly crushed. Pour the cornflakes into a medium-sized bowl.

4. Use a teaspoon to scoop up half a teaspoon of batter, and use another teaspoon to release the batter into the bowl of cornflakes. Use your fingertips to roll the ball of batter around till it is covered in cornflakes. Place the coated batter onto a baking tray lined with parchment paper, and repeat with the remaining batter.

5. Bake cookies for 22-24 min.

Pumpkin Pie Cake

Pumpkin Pie Cake
submitted by Andrea Stunz (passed down through a lot of church ladies in my home town)

Ooohhhh.. this one is SO yummy! It’s more like a bar cake than a cake cake if you know what I mean.

1.5 pkgs Butter Recipe dry cake mix ( I found an Australian Buttercake mix at Tanglin Market Place that worked well but the packages are smaller so you’ll need to make the adjustment)
1/2 cup margarine
1 egg

Mix together with a pastry blender and press into the bottom of a 9×13 greased baking dish.

30 oz can Pumpkin Pie Mix (most Cold Storage, Fair Price and Market Place stores have pumpkin. You can also use plain canned pumpkin but then add a little ginger, nutmeg, cloves and cinnamon to it.)
1/8 tsp cardamom
Dash of extra cinnamon if you like. I like.
2 eggs
2/3 cup milk

Blend together in a mixer or by hand with a whisk. Pour on top of the unbaked crust.

.5 pkg of dry cake mix remaining from the crust
2/3 cups margarine
1/2 cup sugar
1 tsp. ground cinnamon

Blend the topping using a pastry blender and leave it dry and grainy like corn meal. Sprinkle over the filling.

Bake at 350*F for about an hour. Check the middle for doneness and bake a little longer if needed. Serve warm with whipped cream or Cool Whip.

Whipped Cream:
2 cups heavy whipping cream
1/2 cup powdered sugar
Beat cream and powdered sugar together until stiff peaks form, about 3 minutes. Use immediately.

pastry blender

Blueberry Salad

Blueberry Salad
submitted by Andrea Stunz

I’ve been making this jello salad for either Thanksgiving or Christmas or both since I was in high school. I got the recipe from my Foods & Nutrition teacher, Mrs. Baker, during my senior year. It’s always a hit and there is never any left.

  • 2 small packages or 1 large blackberry gelatin (blackberry or blackcherry is best but cherry will work and that’s all I can find in Singapore)
  • 1 cup boiling water
  • 1  can blueberries, drained
  • 1 (1lb 4 oz) can crushed pineapple, drained with juice reserved
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup white granulated sugar
  • 1 pint (2 cups) sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chopped pecans or walnuts
  • Mix and dissolve jello and boiling water. Add drained blueberries, nuts, pineapple.

    Whip softened cream cheese with mixer and add sour cream until smooth. Add sugar and vanilla.

    Pour jello mix in 9×13 dish or oblong serving dish and spread cream mixture on top.

    Refrigerate until set.

    1 2 3 Peanut Butter Cookies

    1 2 3 Peanut Butter Cookies
    submitted by Andrea Stunz (not original, this recipe has been made by many before me)

    1 cup granulated sugar
    1 large egg
    1 cup peanut butter (creamy or crunchy)

    I absolutely LOVE that butter conversion from cups/ounces to grams is not a factor in this one!!

    Mix together sugar and egg and then add peanut butter. Roll into 1″ balls and place on ungreased baking sheet. Dip a fork in sugar and press the fork into the top of the cookie ball. This makes the traditional design that sets peanut butter cookies apart from all the others. 🙂

    Bake at about 350*F/175*C for 7-10 minutes. Remove from the oven and place a Hershey’s Kiss, Chocolate Chip, Reese’s Peanut Butter Cup mini or whatever you choose (or can find in Singapore) on the top of each cookie while they are still warm. We prefer chocolate chips because it’s just the right amount of chocolate. Allow to cool completely and eat up!

    Let the kids help with this one. This is a super easy and super yummy recipe!! You use one bowl, one pan and a couple of utensils which also makes it an “unmessy” recipe.

    All ingredients – all three of them 🙂 – can be found in any grocery store in Singapore.

    Honey Bars

    Honey Bars
    submitted by Andrea Stunz

    A childhood memory for me and now for my kids. Honey Bars have replaced several birthday cakes over the years. I hope they will take you back to sweet childhood memories when you bite into one of these moist cookie bars with a most unusually delicious icing.

    1 cup white granulated sugar
    2 cups all purpose baking flour
    3/4 cups cooking/vegetable oil
    1/4 cup honey
    1 teaspoon cinnamon
    1 teaspoon baking soda
    1 beaten egg

    Icing (wait to mix the icing up until bars are completely cool)
    1 cup powdered/icing sugar
    1 teaspoon vanilla
    1 Tablespoon mayonnaise
    1 Tablespoon water

    Mix all ingredients for the cookie bar portion in a mixer (I used my Kitchen Aid). Pat down the bar mixture on a well greased (cooking spray is fine) cookie sheet. Bake at 350 F for 20 minutes. It should be golden brown and soft but a little firm to the touch. Cool completely before spreading the icing.

    Mix up the icing with a fork or whisk to remove any sugar lumps. Spread thinly over the cookie bars.

    Cut, serve and enjoy! The icing is fine without getting fancy but you can add color and sprinkles if you’d like.  The crust is our favorite part so be sure to save those back for yourself for when the bars are all gone. 🙂

    Note: One batch makes about 20 2″ bars. I always double the recipe and use a larger cookie sheet because one batch is not going to be enough. 🙂

    Unfortunately, these are not gluten free.