Easy Mango Pomelo Sago Dessert 杨枝甘露 {Simple 5-Ingredients Recipe}

Mango Pomelo Sago dessert is a classic Hong Kong dessert commonly known as 杨枝甘露 "Yong-Zi-Gum-Lo" in Cantonese which consists of mangoes, pomelo, sago pearl and milk. 

This mango pomelo sago dessert is lightly sweet, full of mango flavour and incredibly refreshing. It's very easy to make this at home, all you have to do is boil the sago pearl, blend the mangoes, chill and serve cold. 

Ingredients: 2-3 servings

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 large Mango

125g Fresh Milk/ Evaporated Milk/ Coconut Milk (use either one)

20g-25g Sugar, adjust the sweetness to taste 

1 slice Pomelo 

30g Sago 

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Method: 

1. Blend 250g mango with sugar and milk, reserve some mango cubes and keep chilled. The key to making this dessert delicious is to make sure the mangoes are ripe and thoroughly blended until smooth and creamy, so there are no coarse fibres in the dessert.

2. Cook the sago pearl for 5 minutes or until transparent, rinse under running water, drain and chill. To serve: Combine all ingredients and serve cold.

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Okra/ Lady's Fingers With Dried Shrimp Garlic Sauce 虾米蒜茸酱拌秋葵/羊角豆

Okra aka lady's fingers is also commonly called 秋葵 in Chinese and 羊角豆 in Singapore and Malaysia. There are various ways to cook okra, here is a simple Chinese okra recipe dress with an intensely savoury dried shrimp garlic sauce easily prep in 2 steps - blanch the okra and cook the sauce.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

10pcs Okra/ Lady’s Fingers, rub with salt, rinse 

1 tbsp Garlic

1 Red Chilli (kid-friendly) or use Bird's Eye Chilli/ Chili Padi for a spicy kick

2 tbsp Dried Shrimps, rehydrate and chop into smaller pieces

Some oil for cooking

Sauce:

2 tsp Light Soy Sauce

1 tsp Sugar

1 tsp Oyster Sauce 

2 tbsp Water

1/2 tsp Corn Flour

Note: I'm using organic okra which is smaller in size. Adjust the recipe if you're using larger sizes.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Fill some water in a pan and bring it to a boil. Add few drops of cooking oil, blanch the okra and transfer to a serving plate, discard the water and set aside.

I cooked this dish using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. It's safe to use in any cooking from low to high heat.

For more information about the product, visit Song Cho e-shop for details.

2. Heat some oil, stir fry garlic, chilli and dried shrimps until aromatic, transfer onto the cooked okra. 

3. Add the sauce ingredients to the pan and simmer until the sauce is thickened. Pour the sauce over the okra and serve right away.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Jelly-filled Macaron Birthday Cake | 玫瑰果冻海绵蛋糕

Time flies, my little boy isn't so little anymore... Happy 14th Birthday Louis! 

Unlike the past year's birthday cakes, I made a very simple one for him this year. No cartoon characters and it's not a cute cake, he wanted an "unknown" cake, he told me: "Mommy, don't tell me what cake you're going to make, surprise me!" ... 

Here's the cake that I've made to surprise him, incorporating his favourite rose syrup jelly and macaron - a moist sponge cake filled with jelly bits and fresh cream frosting, topped with pastel colour macarons. A cool, sweet-looking yet not-so-childish cake that he absolutely loved!

The boy lit the birthday candle... 

Someone accidentally burns the cake topper while lighting the candle😄
luckily Mommy have many cake toppers, quickly found one and replaced it!

The cross-section of the birthday cake
Moist sponge cake filled with jelly bits, layered with fresh cream,
topped with pastel colour macarons

Below is the Rose Jelly Recipe 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Ingredients:

120g Rose Syrup

150g Water

3 tsp Gelatin Powder 

If you are sharing this blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Sprinkle gelatin powder into water and set aside for 10 minutes. 

2. Use the double-boil method to dissolve the gelatin. Stir in rose syrup and chill until set. Cut the jelly into smaller pieces. Layer the jelly bits as shown in the picture below.

If you'd like to try making the cake, click here to get the recipe <<Soft & Moist Basic Sponge Cake Recipe 点击进入～原味海绵蛋糕食谱>>

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Chia Seed Soft Milk Loaf 奇亚籽软面包【健康吐司食谱】

Nothing beats freshly baked bread especially this kind of fluffy and soft bread. Added some chia seeds for extra nutrition, this loaf is great as toast, sandwiches or you can have it plain as it is.

Chia Seed Bread Rolls 
Photo updated: February 2024

These fluffy buns are made using the same recipe, shaped into twisted buns with the help of a pair of chopsticks. 
Photo updated: September 2024

Red bean buns with dessicated coconut made using the same recipe. 
Photo updated: April 2026

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Bread Flour

225g Milk

50g Castor Sugar

12g Milk Powder 

1 tsp Yeast

5g Salt 

30g Butter

1 tbsp Chia Seeds 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix all ingredients (except butter and chia seeds), knead to form a dough. Gradually knead in the butter. Add chia seeds and continue kneading until the dough passes the windowpane test.

2. Proof for 1 hour or double in size. Transfer the dough onto the worktop, shape and let it proof for 1 hour or double in size. If you're new to bread making, refer to my older bread posts for detailed instructions/ watch my video tutorial.

3. Bake 160'C for 15 minutes, cover the baking tin and bake for another 15 minutes. Brush with some butter.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

4 Easy No-Bake Mango Dessert Recipes 四款美味芒果甜品食谱【简单家常做法】

When mango is in season, make the most out of it! Here's a collection of 4 simple and delicious no-bake mango dessert recipes you can make at home to impress your family and friends. 

Mango jelly and pudding are made with fresh, juicy, sweet mangoes that kids or even grown-ups will love! 

<<Mango Jelly Recipe 点击进入 ～芒果果冻食谱>>

<<Mango Pudding Recipe 点击进入～芒果布丁食谱>>

This silky smooth, melt-in-the-mouth tropical Mango Cheesecake with mango jelly topping is a no-bake wonder making it a great dessert with a lovely fruity flavour.

 <<No-Bake Mango Cheesecake Recipe 点击进入～芒果芝士蛋糕食谱>>

Mango Sticky Rice is a traditional Thai dessert made with glutinous rice, served with fresh mango and coconut cream.

<<Mango Sticky Rice Recipe 点击进入～芒果糯米饭食谱>>

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Cute Bee/ Beehives Polo Bun aka Hong Kong Pineapple Bun 小蜜蜂菠萝包

Made some cute little bees for breakfast with the kiddo. It's our favourite Hong Kong Style Pineapple Bun aka Polo Bun. Soft bread, sweet buttery crust with beehive patterns and a tiny bee on each bun. 

Notes: The bees are handmade using the same polo crust dough, added some pumpkin powder for a darker yellow tone, food-grade charcoal for the black colour details. Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Hong Kong Style Pineapple Bun aka Polo Bun 港式菠萝包食谱 >

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Rice Cooker Minced Pork & Shiitake Mushrooms Rice 香菇肉碎油饭 【电饭锅食谱】

Sharing here is another of my rice cooker recipe that's easy to cook, flavourful and tasty. It's a perfectly simple rice dish for everyday meals. 

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

1 thumb-size Ginger, sliced/ julienned

150g Minced Pork

5pcs Dried Shiitake Mushrooms, soaked and reserved the water

1 cup Rice

1 & 1/2 cup Water/ the reserved mushrooms water

2 tbsp Oyster Sauce

1 tbsp Mirin/ Rice Wine

1 tbsp Light Soy Sauce 

1/2 tsp Dark Soy Sauce

Some oil for cooking

Marinade:

1 tsp Tapioca Flour

1 tsp Sesame Oil

1 tsp Fish Sauce

Pinch of White Pepper

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine the pork and marinade ingredients, let marinate for 30 minutes. Heat some oil, sauté ginger, stir fry marinated pork and mushrooms. (Optional: add a pinch of salt and pepper, if needed.)

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, serve warm.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Meringue Cookies aka Meringue Kisses 法式马林糖｜蛋白糖霜【轻盈香甜、入口即化】

These beautiful meringue kisses are light and crisp with just the right hint of sweetness that'll melt in your mouth the moment you pop them in. Made with a few simple ingredients, this recipe is versatile, you can add any flavour or colour as you desired. Have fun baking!

Strawberry Flavour Meringue Kisses

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

60g/ 2 Large Egg White

1/4 tsp Lemon Juice/ Cream of Tartar

70g Castor Sugar

10g Corn Flour

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. In a mixing bowl, beat the egg white until foamy, add lemon juice/ cream of tartar then continue beating and gradually add sugar. 

2. When the mixture reach stiff peak, add corn flour and whisk to mix well. Mix in flavoring/ colouring, if using. 

3. Transfer the meringue mixture into a piping bag with a fitted nozzle and pipe on a lined baking tray. Bake in a preheated oven 100'C for 30 minutes or until crisp, the baking time depending on the size of the meringue cookies. Leave them to cool in the oven and store in an air-tight container so they will stay crisp for a long time. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. Enjoy!

Chicken With Broccoli & Mushrooms In Garlic Cream Sauce 蒜香西兰花蘑菇奶油白汁鸡

This easy creamy chicken with broccoli and mushrooms dish is a fantastic option for a quick-fix meal. It uses cooked chicken which is an excellent way to use up leftover chicken and takes as little as 15 minutes from start to finish. Serve it on top of rice, pasta or toast for a complete wholesome meal.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

2 tbsp Garlic

1/2 Roasted Chicken

1 head of Broccoli 

1 Carrot 

1/2 pkt Mushrooms

200ml Cooking Cream

50ml Chicken Broth 

Some Salt & Pepper, add to taste

Some Butter/ Oil for cooking 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Blanch broccoli and carrot, set aside. Heat butter/ oil in the wok, stir fry garlic until aromatic, add mushrooms and stir fry until tender, season with salt and pepper. 

I cooked this dish using Song Cho stainless steel wok, a multi-ply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Add cooking cream and chicken broth, add more seasonings if needed. Heat the mixture until bubbly/ boil.

3. Add the cooked broccoli, carrot and roasted chicken, simmer for a minute or until the chicken is heated and serve right away.

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!