Any Good Chinese desserts recipes?

Such as fa gao or something made out of corn or wheat or flour and eggs.Any Good Chinese desserts recipes?
http://chinesefood.about.com/library/bld鈥?/a>Any Good Chinese desserts recipes?
Try this Mooncake recipe:



http://chinesefood.about.com/od/foodfest鈥?/a>Any Good Chinese desserts recipes?
Fortune Cookies



3 egg whites

3/4 cup white sugar

1/2 cup butter, melted and cooled

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract

1 cup all-purpose flour

2 tablespoons water



Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.

In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.

Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.



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Chinese Steamed Cake



6 eggs

1 1/4 cups white sugar

2 1/2 tablespoons water

1 1/2 cups cake flour

1/2 teaspoon baking powder

1 1/2 teaspoons almond extract

1/4 cup confectioners' sugar for dusting



Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper.

Separate the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend in the extract.

Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air bubbles.

Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with confectioner's sugar.



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Chinese Coconut Pudding



2 tablespoons unflavored gelatin

1 3/8 cups boiling water

1 (5 ounce) can evaporated milk

1 cup white sugar

1 teaspoon coconut extract

2 egg whites



Lightly grease a 1-quart mold.

In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.

Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

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