Mini Delicious Tropical Desserts & Sweets

By Devagi Sanmugan

Celebrity chef, cookbook author, food columnist, cooking instructor and entrepreneur, Devagi Sanmugam is one of Singapore's most dynamic and talented food personalities. Starting as a cooking instructor more than 20 years ago, Devagi has since built an impressive portfolio including writing more than a dozen cookbooks. She continues to innovate, being constantly involved in developing and testing original recipes for food companies, restaurants and magazines. Widely known as the Spice Queen of Singapore, Devagi has also hosted a number of television cooking shows for local and foreign media.

Delicious Tropical Desserts & Sweets brings you an exciting collection of the most popular tropical dessertslike Chendol, Thai Red Rubies, Pineapple Tarts and Vanilla Gelato.

• Language: English
• Publisher: Tuttle Publishing
• Release date: May 31, 2016
• ISBN: 9781462919017

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Glossary of Ingredients

Agar-agar is a form of gelatine made from seaweed that sets without refrigeration. It is used to make many Asian desserts and is sold in long strands or as a powder in a small packet. Instant jelly powder is similar to agar-agar but is softer; agar-agar sets a bit harder.

Alkaline water, also known as lye water, is a dilute alkaline solution made from sodium or potassium carbonate that is added in small amounts to noodle, rice dumpling or cake recipes to give a sheen and springy texture to the starch. Small bottles of alkaline water are sold in grocery shops. If you cannot find it, replace with the same amount of baking soda solution (made from 1 part baking soda dissolved in 1 part water).

Almonds have a crunchy texture and subtle flavour. To bring out the flavour of