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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Mango Payasam

  • 1 tablespoon QBB
  • 50 g cashew nuts, chopped
  • 50 g raisins
  • 3 large mangoes
  • 80 g rice grains
  • 700 ml water
  • 1/4 teaspoon salt
  • 400 ml milk
  • 80 g caster sugar
  • 10 cardamoms, pounded

  1. Heat ghee and fry the cashew nuts till golden brown. Keep aside and fry the raisins in the same ghee till it puffs up. Keep aside.
  2. Peel the mangoes. Dice the flesh of one of the mangoes. Put the flesh of the rest of the mangoes into the blender and blend into a puree.
  3. Wash and soak rice in water for 30 minutes.
  4. Drain the soaked rice grains and put it into a blender. Pour in the 800 ml water and blend the rice grains coarsely.
  5. Pour into a deep saucepan and bring to boil over low heat until the rice becomes soft.
  6. Add in the salt, milk and sugar and bring to boil till the sugar dissolves. Remove from heat.
  7. Pour in the mango puree and add in the fried cashew nuts, raisins, the diced mangoes and the cardamom powder.
  8. Combine well and serve hot or cold.

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