With just a bag of brown sugar from the grocery store, you can make these 8 Brown Sugar Desserts yourself! Fyi, brown sugar is way healthier than white sugar, so you can feel less guilty while indulging hehe.
Brown Sugar Fresh Milk Egg Pudding
- 4 Egg
- 15-20 g Water
- Brown sugar syrup
- 70 g Brown sugar
- 480 cc Fresh milk
- 70 g Caster sugar
- Add brown sugar to water, cook on low heat until thick, and pour it into the bottom of the container after it is cooked, and freeze and harden for later use.
- Pour the granulated sugar into the fresh milk and cook until the sugar melts (don't boil it),control the temperature at about 40 degrees, and use another pot to beat the eggs for later use.
- Gently pour the fresh milk into the egg liquid, don't use too much force , while stirring, pour it along the side of the pot. The finished pudding liquid needs to be filtered twice. That way the steamed pudding will be finer.
- Mix it evenly and pour it into the hardened syrup container, and pour it until it is 90% filled.
- Prepare a pot with water and boil it first, put the pudding in the pot and steam, steam for 10-15 minutes on medium heat. When steaming, use a chopstick to put a small gap between the pot and the lid.
- Steam until there are no waves in the middle of shaking.
- Put the steamed pudding aside until it is cold, then put it in the refrigerator!
Brown Sugar Malay Cake
- 3 Egg
- 40 g Butter
- 150 g Cake flour
- 150 g Brown sugar
- 100 g Whole milk (can use coconut milk instead)
- 1 tsp Baking powder
- 1/4 tsp Baking soda (optional)
- The butter is melted with hot water to be used later.
- Mix cake flour, baking powder and baking soda and sieve them for later use.
- Stir the eggs and brown sugar until dissolved.
- Add melted butter and whole milk and mix well.
- Add the sieved flour, stir evenly, filter, and let it rest for 30 minutes.
- Pour into a paper cup until it's 90% full, and steam on high heat for 15-20 minutes or until cooked (the time depends on the size of the cup, the water must be boiled before you start steaming)
Brown Sugar Kuih Kosui
- 1 Pandan leaf
- 40 g Rice Flour
- 100g + 270g Water
- 1 tsp Alkaline water
- 15 g Mung Bean Starch
- 45 g Tapioca Starch
- 110 g Brown Sugar
- A pinch of fine salt
- 40 g Fresh shredded coconut
- Spread a little pottery cup (capacity, 55ml) with a little oil, then put it into a bamboo steamer.
- Add alkaline water to 100g of water and mix well. Mix rice flour, mung bean starch and tapioca starch, add water and mix until smooth. Put 270g water, brown sugar and Pandan leaves in a small pot, heat until it boils and until the brown sugar melts. Pour the hot syrup into the powder syrup and mix until combined. Filter it into a stainless steel pot.
- Boil a 1/2 large pot of water, adjust to medium-low heat, soak the stainless steel pot in the hot water, cook the mixture for about 1 to 1 1/2 h minute, until it has a little consistency.
- Pour the mixture into the measuring cup. The bamboo steamer with a small pottery cup is placed into the steamer, and the paste is poured into the cup until it is 85% full.
- Steam on medium heat for 15 minutes, set it aside for 10 minutes to cool, soak the cup in cold water until it is completely cooled.
- Add a little salt to the shredded coconut and mix well. Steam it on medium heat for 5 minutes, cover the steamed shredded coconut and set aside to cool.
- Use a plastic knife to draw a circle along the edge of the cup and then take out the cake.
- Enjoy your brown sugar kuih kosui with fresh coconut shreds!
Brown Sugar Cendol Drink
- 500 Hot water
- 350 g Fresh shreddeg coconut (1 old coconut)
- 90 g Water
- 150 g Brown sugar
- 3/4 tsp Fine salt
- 1/8 tsp Fine salt
- 159 g Corn starch
- 7 drops Alkaline water
- 22 g Mung bean starch
- 260 g Pandan juice (mix 265g water and 140 Pandan leaves until smooth and take out 260g Pandan juice)
- Right amount of ice
- 1 can Canned red beans (optional)
- Coconut milk method: Stir the shredded coconut with hot water until it is delicate.
- Pour into a cloth filter bag and let sit for 15 minutes to cool slightly. Pour out the coconut milk and filter it into the container. Put it in the refrigerator to cool down.(Reminder: You can use 350g thick coconut milk + 350g water instead)
- Black syrup method: Mix all the ingredients in a small pot, heat to a boil, and cook until slightly thick. Set aside to cool down.
- Cendol strips method: Mix all the ingredients and strain them into a small pot. Cook over medium heat until completely translucent. While it is hot, press the paste that is already done through a large colander with holes into the ice water. Drain the solidified cendol sticks and set aside.
- Enjoy the Cendol: Put ice cubes into a cup, pour black syrup, add red beans and cendol, then pour coconut milk. Stir well before drinking!
Brown Sugar Tau Fu Fah
- 750 g Sugar-free soya
- 4 g Agar-agar powder
- Several pieces of Pandan leaves (knotted)
- 120 g Brown Sugar
- 300 g Water
- Several slices of ginger (sliced,optional)
- Put 1 cup of soya into the pot and heat it.
- Add agar-agar powder to the remaining soya and mix slowly, then pour it into the pot.
- Stir while boiling, once it's boiled turn off the heat, use a small spoon to remove the foam on the surface.
- After cooling, put it in the refrigerator overnight.
- Add your favorite syrup then you can eat it!
- Brown sugar water: Add water, ginger slices and pandan leaves and boil them together, finally add brown sugar and stir evenly, cook until slightly thick!
Brown Sugar Pearl Milk Tea
- Fine sugar
- 135 g Water
- 110 g Tapioca flour
- 50 g Brown sugar 50g
- Appropriate amount of milk
- 80 g Brown sugar
- 100 g Water
- Put the water and brown sugar in a milk pot and heat on a medium-low heat until the brown sugar is completely melted. Turn to high heat and boil it.
- Pour in half of the tapioca powder and mix quickly, then pour in the remaining powder and stir to form a dough.
- Pour the dough onto the chopping board and knead it smoothly, use a scraper to cut the brown sugar dough into portions, knead into strips and cut into small pieces.
- Roll the small dough with your hands, put the rolled pearls in a bowl, sprinkle a little bit of dry powder and roll well to prevent sticking.
- Cook a pot of water, after the water boils, pour the pearls into the water and cook for 10 minutes, then simmer for 10 minutes.
- Scoop the boiled pearls into a bowl and set aside.
- Add water and brown sugar to the pot, turn on the fire until it melts. Pour the pearls in and cook it until the syrup is thick.
- Put the brown sugar pearls into the cup, turn the cup, let the syrup hang on the walls of the cup.
- Pour the milk and you are done!
Brown Sugar Sweet Potato Ginger Soup
- 600 g Sweet Potato
- 1 Small Ginger Root
- 100 g Brown sugar
- Cut the sweet potato into chunks, wash the ginger root and smash it into pieces.
- Take a soup pot and add 1000cc of water, then add in the sweet potato and ginger slices. Wait for the water to boil then turn it to low heat.
- Boil for about 5 minutes on low heat. After the sweet potatoes are cooked and softened, add brown sugar and stir to melt. Turn off the fire!
Brown Sugar Ginger
- Longan (a little)
- 200 g Ginger root
- 400 g Brown sugar
- Clean the ginger root first, and then cut the ginger into small pieces.
- Pour the diced ginger into the pot and stir fry slowly over low heat. Stir fry until the ginger slowly turns into a darker color and the ginger is dry, add longan and stir fry.
- Immediately add brown sugar, stir and cook evenly. When the brown sugar slowly melts into a syrup, you can boil it again, then it can be poured into the mold and cut cold.
- When it is still slightly warm, cut the brown sugar ginger into pieces, and it can be stored in a glass bottle after it is kept cold and refrigerated.
- When you want to drink, take a piece of brown sugar ginger and dissolve it in warm water and drink it!
So which one will you be trying?
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