Dried Longan is a seedless longan. After it is sundried, it turn hard and brownish. To extract the goodness of the dried longan, boil in water till it soften and add sugar for taste.

The quick and easy way to enjoy this Penang dessert is, one can boil it in heavy rock sugar syrup and refrigerate it. When cook in rock sugar, it can be preserved longer and it keeps well in the refrigerator. Also the sweetness from rock sugar produces a distinct clear sweetness.

Bee Koe Moy or Bubur Pulut Hitam are local names for Black Glutinous Rice Porridge.

It is a slightly sweet explicitly served with coconut milk or santan. In other words, yummy!

The Nyonyas would add boiled longan for this recipe dish.

My Indians and Malay friends love theirs with scoops of white glutinous rice.

THE Red Bean Penang Dessert, originally is a poor man's dessert. I remembered our camping days, Red Bean Porridge keeps us warm and such fun we had when we were young.

At 20 cents, a kilos, a group of 20 youngster would warm up for the night.

So these so called poor man's Penang Dessert is one of nature's most perfect inventions.

For Penang dessert recipes dish, gingko can be added to red bean, or simply boil and have it plain.

Peh Koay Teh is quite a supreme dessert. I love mine with Lychee. It is believed that gingko nut improves memory.

Less well known is that, in traditional Chinese medicine, gingko is believed to have a cooling and healing effect on the lungs.

Sweet Wheat Porridge makes me think of Goldilocks and the Three Bears, Peas Porridge and other children's stories.

But there's a lot more to it than what was dished out in those nursery rhymes.

It makes a delicious and nourishing breakfast, a comforting snack on a high tea dish, or even a dessert at the end of a light meal.

This Green Bean porridge is the dessert love by many Indians and Malays.

Adding scoops of white glutinous rice fills up their stomach during tea time.

The strange thing I now recall is this dish must add coconut cream or santan or else it cannot be eaten at all.

So as you can see, santan, sugar and any bean becomes a great dessert.

The Sweet Potato are cut into cubes. When well cooked, it is creamy and soft.

Especially Sweet potato soup, the first soup was taught to us when we were learning to cook.

Sweet Potato soups is a delicious introduction to the art of Penang Dessert soup making.

As soup is water and we all know how essential water is to our health, soup making is very easy.

A lot of people think Pengat and Bubur cha cha are the same. They are not.

In Bubur Cha Cha recipe dish, you can note that there is no black eyes peas and Tapioca Flour Jelly.

Usually for Nyonya Pengat is only served during Chap Goh Mei, whereas Bubur Cha Cha is eaten any time of the year.

fruit agar agar

Somehow, agar agar or chai yean is a cheap dessert we grew up with and mind you me, it is to me still loved by many of us.

You can see our local santan agar agar in my Penang Food page as it is important for guest to have a sweet recipe dish at the end of their meal .

Then I top this dessert with a delicious combination of chocolate cream and fresh fruits for toppings.

When fruits are added in the gelatin mixture, then you stand it with the colorful fruits up. YES! YES YES!

It is a yummy sweet dessert is a wonderful after dinner sweet concoction best eaten after a party or get together.

Don't blame me when your guest won't leave!

Payasam is served with Vadai or Papadums generally at any happy function.

Payasam is a mixture of milk, a dash of tumeric, little ghee, cashew nuts and sago.

Sometimes Indian noodles, dhall, raisins makes it richer.

Kuih Kodok or Cuk Kodok is one delicacy we kids cannot forget.

Reason being we grew up eating this kuih or dessert.

A mixture of ripe bananas, chempedak with young grated coconut and sugar make up a far more supreme Cuk Kodok.

Check out the recipe here