Taro Coconut Sago Dessert 椰香芋泥西米露

Taro Sago Dessert aka Yam Sai Mai Lo 西米露 is a very popular sweet soup in Cantonese cuisine. Mainly made of taro/ yam, sago and coconut milk, this creamy dessert is bursting with a deliciously sweet aroma. 

Sharing here is a super easy way to prepare this delicately yummy Taro Coconut Sago Dessert.

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

120g Taro/ Yam

20g Purple Sweet Potato 

30g Rock Sugar

250g Water 

50g Coconut Cream/ Coconut Milk

20g Sago

1pc Pandan Leaf (optional)

Note: You may need more or less sugar depending on your personal preference, feel free to adjust the amount accordingly.

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. Add the first five ingredients to the blender and select <SMOOTH SOUP> mode. The blender will cook and blend on its own.

2. In a saucepan, cook the sago with pandan leaf and some water for 5 minutes or until transparent, rinse under running water, drain and set aside. 

3. When the cooking has completed, pour the taro dessert into the serving bowl, combine with the cooked sago and enjoy. You can enjoy this refreshing dessert warm or chilled. 

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Rice Cooker Yam Rice/ Taro Rice Recipe 虾米香菇芋头饭【电饭锅食谱】

Yam rice aka Taro rice is a savoury one-pot rice with yam cubes, dried shrimp, Chinese sausage, Shiitake mushrooms and meat. This is a very flavourful and hearty rice dish that can be enjoyed entirely on its own or served with veggies to round out a meal. 

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

120g or 1/2 small Taro/ Yam, peeled & cut into small cubes

100g Meat, sliced or minced

1 cup Rice

1 & 1/3 cup Water (reserved from soaking the dried ingredients)

6pcs Shiitake Mushrooms, soaked & sliced (reserve the water for cooking rice)

25g Dried Shrimp, soaked & chopped (reserve the water for cooking rice)

1/2 Chinese Sausage, cut into small cubes

5 Shallots, chopped

1/4 tsp Salt

1/4 tsp White Pepper

1/2 tsp Dark Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

Some oil for cooking

Some Spring Onion for garnishing 

Marinade:

1 tsp Corn Flour 

1 tbsp Light Soy Sauce

1 tsp Sesame Oil 

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 marinade ingredients and meat, set aside for 15 minutes. Heat some oil, sauté the shallots and dried shrimp. Stir-fry the yam and mushrooms, season with salt and pepper. Push to one side, stir-fry the meat and Chinese sausage, then stir in the cooking wine.

I'm using Song Cho IH rice cooker
Click here for product details

2. Add all ingredients to the rice cooker pot. Select <RICE> <STANDARD>.

3. When the cooking has completed, garnish with spring onion, if using. 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!

Mini Sausage Bread Rolls 迷你香肠面包卷

Mini sausage buns made using my super soft Chia Seed bread recipe. These are very delicious and perfect for breakfast, afternoon tea or as a quick snack. It is great for packing kid's bento boxes as well.

Click the link below to view the bread recipe 点击链接进入面包食谱: 

<Chia Seed Soft Bread Recipe 奇亚籽软面包食谱 >

Notes: I use chicken cocktail sausages, coat a little garlic butter on the sausages before shaping for extra flavour. Refer to the above picture for the shaping idea, each dough weighs 25g. Egg wash and bake at 170'C 12 minutes.

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 posts on your news feed. 

Enjoy!

Ginkgo Nut Pork Tripe Soup aka Pig Stomach Soup 白果腐竹猪肚汤【补胃养生汤】

This is my son's favourite soup! However, I never intend to cook this soup at home because we can get a pretty good one at Lao Huo Tang restaurant. And, the main reason is that cleaning the pig's stomach is a disaster as I can't stand the odour of the raw pig's organ 【 I had a bad experience with this smell. It smells like the dead rat that I dissected during my school day's science lab experiment >0< 】

Then why is this recipe here?! That's because my boy told his grandma he loves to eat pig stomach, so my MIL went to the market and bought it, cleaned and packed it frozen for me. All I have to do is to blanch it and it's ready to cook! :D 

This soup is highly nourishing and it helps to strengthen the body, spleen and stomach. Sharing here's my version of 老火汤 that the son approved! 

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 Pig Stomach, cleaned 

1 Kampong Chicken Carcass/ 300g Pork Big Bones

1-2 tsp White Peppercorns, add more if you like a stronger pepper taste

2pcs Scallops, rehydrate 

1 stick DangShen 党参

10g Dried Beancurd Skin/ Fuchuk, soak to soften 

6pcs Red Dates

2 slices Ginger

20pcs Ginkgo Nut

1 heap tbsp Wolfberries 

Some Salt, add to taste

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 the pig stomach - heat it with some water, cooking wine (Shao Xing/ Sake), 5-6 slices ginger and 1 stalk of spring onion. Bring to a boil. Discard the water. Do the same to blanch the chicken carcass/ pork bones.

2. Place all ingredients in the pot (except ginkgo nuts, wolfberries and salt), add hot water and bring it to a boil and lower the heat to medium, cover and cook for 2 hours. Add ginkgo nuts and continue cooking for 1 hour. Slice the pork stomach, add the wolfberries and salt to taste, simmer for 10mins and it's ready to serve. If you're using a pressure cooker <<CLICK HERE>>  to my older soup recipe post for reference.

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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!

Oatmeal Breakfast Waffles 燕麦片格子松饼【外脆内松软】

Crispy exterior, soft and airy on the inside, these healthy oatmeal waffles are wonderfully easy to make. This recipe is super versatile and can be customized in many different ways. My kid loves having waffles for breakfast, adding oats to the waffles is a good way of incorporating nutrients and fibre. 

Made my son’s favourite oatmeal waffles for breakfast,

this time using black multigrain oatmeal for an extra wholesome twist

Photo updated: Nov 2025

Ingredients: 

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90g Plain Flour + 10g Corn Flour

3/4 tsp Baking Powder 

1 tbsp Castor Sugar 

1/8 tsp Salt

60g Melted Butter 

210g Milk

1 Egg

1/4 tsp Almond Extract/ Vanilla Extract

15g Baby Oats/ Quick Oats

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. Whisk the egg with sugar, milk, extract and salt. 

2. Sift in the flour and baking powder, mix well. Stir in butter and oats.

3. Cook in a preheated waffle maker. When the waffle is ready, serve it right away. This recipe makes 2-3 servings, depending on the size of the waffles. Leftover waffles can be stored in the freezer for an easy breakfast any day, simply reheat before serving.

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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 

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 from Miki's Food Archives. 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. 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.

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. 

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.