Sorry I have to agree with Floyd, the Chinese do make terrible desserts (and I'm Chinese!). You're best off serving a fruit salad with lychees and vanilla ice cream (or maybe like fruit kebabs if you want something a bit special) or cut oranges like they do in Chinese restaurants. Otherwise I like sago pudding but it's a fart to make and easiest just bought from a Chinese supermarket (you just open the packet).
Chinese Recipe : Pearl in Honey Dew
A great dessert and a pleasant surprise for your special someone
Ingredients:
* 1 honey-dew melon (approx. 3 lbs)
* 100g tapioca pearls (sold in ethnic food stores)
* 2/3 cup sugar
* 2 1/2 cups water
* 1/2 cup coconut milk
* 1/3 cup evaporated milk
Directions:
1. Cut away 1/3 of the melon from top; remove seeds and lining fibers.
2. Soak tapioca pearls in piping-hot water (but not boiling) for 30 minutes. Start boiling tapioca pearls until they become transparent.
3. Put them in a fine sieve and soak in cold water to remove stickiness. Drain and lightly press dry.
4. Boil 2 1/2 cups of water, add sugar and tapioca pearls and bring to a boil, add coconut milk and evaporated milk and bring to a boil again.
5. Wait until cool, then pour into melon and place in fridge. Serve chilled.
http://www.chinesefood-recipes.com/chine鈥?/a>
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Chinese Recipe : Melon shells filled with Fruits
This dessert makes a refreshing end to a Chinese meal
Ingredients:
* 1 small watermelon, cut in half lengthways
* 20 canned lychees, drained
* 4 peaches, blanched, peeled and sliced
* 1 lb white grapes, peeled and seeded
Directions:
1. Carefully scoop out the flesh of the melon and cut into cubes, removing as many seeds as possible. Transfer the diced flesh to a bowl.
2. Add the remaining ingredients and carefully and gently toss the mixture to mix the fruit.
3. Divide the mixture equally between the two watermelon shells.
4. Chill in the refrigerator for 30 minutes and serve.
http://www.chinesefood-recipes.com/chine鈥?/a>
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Chinese Recipe : Chinese Sponge Cake
Ingredients:
* 4 eggs
* 陆 cup sugar
* 陆 cup milk
* 2 cups self-rising flour
* 陆 tsp baking soda
* Pinch of salt
* 2 tbsps lard or shortening
* 3 tbsps oil
Directions:
1. Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and pale in color. Stir in the milk. Sift the flour, soda and salt together and fold into the egg mixture.
2. Melt the lard and allow to cool, then mix with the oil. Gently stir into the egg mixture. Pour into a greased 8 inch round cake tin and steam for 20 minutes. Remove the cake from the tin while still hot. Cut into 6 to 8 wedges and serve hot or cold.
http://www.chinesefood-recipes.com/chine鈥?/a>
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Pineapple tapioca.
2-1/2 cups pineapple-orange-banana juice blend
1/4 cup MINUTE Tapioca
2 Tbsp.butter
4 cups fresh pineapple chunks
1 Tbsp. firmly packed light brown sugar
1/2 tsp. ground nutmeg
1/4 tsp. salt
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
MIX juice and tapioca in medium bowl. Let stand 5 minutes. Meanwhile, melt butter in large saucepan on medium heat. Add pineapple, brown sugar, nutmeg and salt; mix well. Cook 5 minutes, stirring frequently.
ADD tapioca mixture; stir. Bring to a full boil , stirring constantly. Remove from heat. Cool 20 minutes. Transfer to serving bowl. Cover and refrigerate several hours or until chilled.
SPREAD whipped topping over pudding just before serving; sprinkle with coconut.
Almond coconut cookies: 3 cups flour 1 cup BAKER'S ANGEL FLAKE Coconut, toasted 1-1/2 tsp. baking soda 1/2 cup (1 stick) butter, softened 1/2 cup shortening 1 cup sugar 1 egg 2 Tbsp. honey 2 tsp. almond extract 1/2 cup PLANTERS Sliced Almonds Make It
PREHEAT oven to 375掳F. Mix flour, coconut and baking soda; set aside. Beat butter and shortening in large bowl with electric mixer on medium speed until well mixed. Add sugar; beat until light and fluffy. Add egg, honey and almond extract; beat until well blended. Gradually add flour mixture, beating on low speed after each addition until well blended.
SHAPE level tablespoonfuls of dough into balls. Place, 2 inches apart, on ungreased baking sheets. Flatten each ball with bottom of drinking glass; press almond slice into center of each cookie.
BAKE 9 minutes or until golden brown. Cool 5 minutes; remove from baking sheets. Cool completely on wire racks. Store in tightly covered container at room temperature.
Chinese restaurants have the worst desserts ever. I mean they have good regular food but terrible desserts. I would make an american or french dessert instead. You're welcome.Chinese Dessert Recipes?
You can find some popular ones from here:
http://en.christinesrecipes.com/2009/03/鈥?/a>
Chinese egg tarts, mango pudding, coconut pudding and probably peanut mochi. (Even though that's japanese xD)
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