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12 mouthwatering popsicle recipes with an Asian twist

By : Scoopy Scoop
Lick, suck or bite on it. Here are 12 icy popsicle recipes to thrill your tastebuds.

1. Lychee Saketini Cocktail
Source: bakersroyale.com
A fresh take on the classic lychee martini. Recipe here.

2. Lemongrass Lime Popsicle
Source: Fashion Gourmet
A summer’s day dream. Recipe here.

3. Matcha Frozen Yogurt Pops
Source: All Day I Dream About Food
For green tea lovers. Recipe here.

4. Coconut Pandan Blueberry Popsicle
Source: Story of a Kitchen
Dripping with pandan goodness. Recipe here.

5. Red Bean Popsicle
Source: Chichilicious
An old school favourite. Recipe here.

6. Longan, Mango Pomegranate Popsicle
Source: Eugenie Kitchen
Fruit pops. Recipe here.

7. Wasabi Popsicle
Source: New York Magazine
Sinus assault! Recipe here.

8. Vietnamese Coffee Popsicle
Source: A Spicy Perspective
Better than the drink itself! Recipe here.

9. Mango Lassi Popsicle
Source: Cooking Stoned
Best after a spicy meal. Recipe here.

10. Mandarin and White Chocolate
Source: The Sugar HIT
Citrusy goodness. Recipe here.

11. Korean Melon Popsicle
Source: the black peppercorn
A great seasonal treat. Recipe here.

12. Coconut Lime Thai Chilli Popsicle
Source: Pickles & Honey
Sweet and sour with a spicy kick. Recipe here.

Article courtesy of GrateNews.com

Ice cream that changes colour as it melts!

By : Scoopy Scoop

This ice cream is a chameleon! 

No, it’s not made from chameleon (eww much) but it does change colours like one. Thus it has been aptly named by its inventor as ‘Xamaleón’.

Cadbury opens first factory café

By : Scoopy Scoop

Cadbury has opened a new café beside their visitor operations in Dunedin. The highlights of the café are that it is not only interactive; it is also the only café in a factory location, which is outside of its flagship Cadbury World in Bournville, England, that offers food and drink to the public.

The idea behind an interactive café stems from the British multinational confectionery company’s desire to bring the magic back into the cafe experience and let customers use Cadbury products to design their own creations.

"We're inviting people to interact with the food and have fun with it," Events Manager Kylie Rawhiu-Karawana said.

Some of the treats found at the Cadbury Cafe.
She added, "You'll be able to inject salted caramel into your own profiterole or your own cronut – fun things like that. You get to play with your food a little bit and not get yelled at!"

The café serves a range of baked goods and sweet treats, a unique four-country roast coffee blend as well as drinks inspired by Cadbury's chocolate range, providing patrons plenty of options for customization.

Patrons will have plenty of options to customize their treats.
The interior of the cafe.
"Our head barista, Phil McDonald, has developed a 'Pinky' hot chocolate. It has a Caramello hot chocolate on the bottom, molten strawberry marshmallow, which you pipe yourself above that, topped off with a little bit of Cadbury Dairy Milk on the top,” Rawhiu-Karawana said.

The interactive café is open to the general public, not just those taking the company's guided tours.

Magnum launches Gold ice cream in M'sia

By : Scoopy Scoop

Magnum recently held an official launch party to commemorate the arrival of their Gold ice cream in Malaysia, which is finally about time!

The local event was attended by Caroline Correa, a Brazilian model film and stage actress who starred in a television commercial for Magnum Gold, directed by Bryan Singer with actor Benicio del Toro.

Local celebrities such as Andrea Fonseka, Chef Wan and Linora Low were also there.

For the curious, Magnum Gold is described by the British/Dutch Unilever company as “Silky vanilla bean ice cream swirled with sea salt caramel and covered in a golden coating made with Belgian Milk Chocolate.”

Magnum Gold is now available at all local leading supermarkets nationwide. Previously, Singapore was the only Asian country where the ice cream can be found.

A look at the Magnum Gold ice cream.

Ben & Jerry’s brings new ‘Core’ ice cream

By : Scoopy Scoop

Ben & Jerry's have invented four new flavours for their popular ‘Core’ line of ice cream pints in addition to the existing four flavours in the U.K., and according to the headlines, they “could change ice cream forever”.

Ice cream-holics usually can’t decide which flavours to buy. Additionally, eating fudge sundae is a hassle for them because they have to eat all the fudge first since it is spooned over the top, and the ice cream at the bottom is left fudge-less.

Both of these issues have led to the creation of the Core ice cream, with two flavours in one pint and a fudge centre that runs all the way down, dividing both flavours.

The four new flavours are Hazed & Confused, Chocolate Peanut Butter Fudge, Salted Caramel and That's My Jam.

The new 'Core' flavours from Ben & Jerry's.
Hazed & Confused is chocolate and hazelnut ice cream with fudge chips and a hazelnut fudge core; Chocolate Peanut Butter Fudge is chocolate and peanut butter ice cream with mini peanut butter cups and a peanut butter fudge core; That's My Jam is chocolate and raspberry ice cream with a raspberry core complete with seeds like real jam.

Salted Caramel is the only Core ice cream that comes in a single flavour, which is sweet cream ice cream with blonde brownies bits in it and a salted caramel core.

The pints are USD 4.39 each and will first be hitting stores in the U.S. this month. Considering that Ben & Jerry’s ice cream pints are sold in both Malaysia and Singapore, (there are even Ben & Jerry’s outlets in Singapore) it won’t be long till the company makes their Core ice creams available in the countries as well.

Kit Kat no. 1 in Time magazine

By : Scoopy Scoop
Recently, Time magazine published a list of the top 13 candy bars that have made the most impact on the chocolate-bar industry and its consumers by interviewing "candy experts and historians" and the prize goes to, Kit Kat.

The chocolate-covered wafer biscuit bar confection now-produced by Nestlé is not only the first candy bar to be marketed as a “social snack”, with the well-known tagline “Have a break, have a Kit Kat”, but also the first to become a global obsession.

For example, even Google’s Android named its operating system “KitKat” last year.

Kit Kat opened its first store in Tokyo this past January, selling flavours such as wasabi, edamame and sweet potato, and the creation of the Kit Kat Cake by fans.

Other candy bars that made it into the list are Hershey’s Milk Chocolate, Toblerone, Nestlé Milk Chocolate and Snickers. The Nestlé Crunch ended up in the 10th place because Time felt that the candy used cheap puffed rice to lower the cost of candy bars.

Conversely, the Milky Way candy bar ranked at No. 12 was credited for being the first chocolate bar to mimic an actual dessert: the Milky Way malted milkshake.

The least influential candy bar in the list is the Wonka Bar, produced by Quaker Oats Company. The Wonka Bar was introduced as a promotional stunt for the 1971 film version of the Roald Dahl children's novel "Charlie and the Chocolate Factory."

The full list of “The 13 Most Influential Candy Bars of All Time” is as follows:

1. Kit Kat

2. Hershey’s Milk Chocolate

3. Toblerone

4. Nestlé Milk Chocolate

5. Snickers
6. Chicken Dinner
7. Grenada Chocolate

8. Scharffen Berger
9. Cadbury Milk Chocolate
10. Nestlé Crunch
11. Baby Ruth
12. Milky Way
13. Wonka Bar

Dairy Queen caters to Asia with green tea

By : Scoopy Scoop

Warren Buffett’s International Dairy Queen Inc, which owns a chain of soft serve and fast food restaurants, is set to expand beyond the U.S. and Canada, with new branches being opened in Taiwan and Vietnam.

In December, a Dairy Queen store opened in Taipei while last week, two Dairy Queen stores opened in Ho Chi Minh City, Vietnam. The latter marks Dairy Queen’s entry into the country. This year, the franchise plans to open six more outlets in Taiwan and Vietnam.

Dairy Queen's Green Tea flavour catering to the Asian market
The Green Tea Blizzard!

“We can leverage our people and we can leverage our supply chain by expanding in Taiwan”, Jean Champagne, chief operating officer of international groups, said.

Dairy Queen already has more than 600 stores in China.

For its branches in Asia, Dairy Queen has launched flavours to cater to local tastes such as green tea with red bean or almond and extra green tea.

There are Dairy Queen outlets in Singapore and Brunei, but not Malaysia, so let’s hope that the franchise’s expansion plans will include Malaysia soon!

Limited editions for Tim Tam’s 50th birthday

By : Scoopy Scoop

This year marks Australian food company Arnott's Tim Tam’s 50th birthday, and as such, Arnott’s has teamed up with Adriano Zumbo, an Australian patisserie and chef, known for his croquembouche tower, V8 cake, and fairytale house on “MasterChef Australia” to create three limited edition flavours for sale.

The three flavours that the "Patisserie of Pain" came up with seems tame enough though, which are raspberry white chocolate, salted caramel and chocolate brownie. The flavours took Zumbo a year to develop.

“It’s an honour to do it with such an iconic brand,” he said. “There were some flavours that didn’t work, like doughnut-flavoured Tim Tams. You’ve got to keep it quite simple. You can’t go too crazy.”

No word on whether the three limited edition Tim Tam will be available in Malaysia or Singapore in addition to the basic range, but Australian supermarkets such as Coles and Woolies as well as selected independent grocers will start selling them in "treat packs" come March.

Tim Tam is a brand of chocolate biscuit that was created in 1964 by Arnott’s director of food technology Ian Norris. The original Tim Tam is composed of two layers of chocolate malted biscuit, separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate.

Dessert Trends for 2014!

By : Scoopy Scoop

Before 2014, we could only speculate at what the next dessert wave to hit foodies and dessert-lovers all over the world, but now, we have more than some inkling, as the latest report is supported by market research.

The Food Channel, an original content creation & media company that bring food knowledge—trends, stories, recipes, products and show—to people in an entertaining way, has released a report titled “Top Ten Dessert Trends for 2014”.

The report is based on research conducted in conjunction with CultureWaves and is sponsored by Otis Spunkmeyer. The list identifies the significant behaviours of consumers, foodservice professionals and manufacturers, which brings us these results:

Spoon Desserts
Desserts that can be scooped up with a spoon—called “spoonables”—will be big. Then again, most desserts are best eaten with a spoon, so “spoonables” are best described as desserts that are soft, like pudding. As you can see, we are already big fans of these desserts, which is why our website is called Scoopy Scoop.

It comes as no surprise that layered desserts are also in, such as Layered Strawberry Shortcake, Mille Crêpes and our local Pandan Layer Cake. This is because layered desserts equals more variations and flavours. For example, Strawberries and Cream Sponge Cake looks and tastes better than regular sponge cake.

Hand Pies

Hand Pies are mini versions of pies small enough to fit in your hand. Mini desserts are becoming more popular because it allows you to indulge without worrying about being too full and your sugar intake.

Midwestern Influence

Midwestern desserts are cobblers, pies, crisps, tarts, upside down cakes and bar cookies. These desserts tend to be simple yet hearty, sweet and savoury.

Mashups and Muffins

Contrary to the slew of cupcakes shops, it’s muffins that people are craving this year, as well as mashups like the cronut and duffin.

Pepper, Flavoured Salts, and International Spices

Desserts now incorporate stronger spices such as cracked pepper and kosher salt in order to better bring out the flavour of the dessert.

Dessert Butters

Dessert Butters are actually ground up cookies turned into a soft filling to provide more texture than your usual spreads. They are then layered onto squares or sandwich cookies such as the Peanut Butter and Chocolate Cookie.


Move aside pancakes to make way for crepes! Crepes are essentially French-style pancakes that are very thin and usually made from wheat flour or buckwheat flour.


Any person who’s watching their health will agree that nuts are good for you because they are packed with protein, fibre and essential fats, so everyone’s adding them in desserts now.

Small Batch Desserts

Smaller is now better! Not only does baking in small batches avoid waste, it also allows you to try out more recipes that you would otherwise save for another week because you've made a huge batch of chocolate chip cookies that need to be finished.

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