What your favourite chinese dessert recipes?

Sesame Seed Dessert (Chee Mah Wu)





Ingredients


150g sesame seeds (toasted)


125ml water





Combine:


1/2 tbsp corn flour


1 1/2 tbsp water


160g castor sugar


500ml water


125ml UHT milk





Method


Combine sesame seeds with a little water in an electric processor. Blend into a fine paste. Mix in the corn flour mixture.





Strain and place the sesame seed mixture into a non-stick saucepan add the remaining water and sugar. Stir well to mix.





Cook over medium heat until the mixure comes to a boil. Simmer gently for 10 to 15 minutes. Stir in milk to blend and continue to simmer gently for six to seven minutes until mixture is smooth and thick.





Serve immediately.








Shanghai Pancake with Red Bean Filling





Ingredients


125g plain flour


45g glutinous rice flour


陆 tsp baking powder


录 tsp salt


1 tbsp castor sugar


2 eggs


280ml water


Enough oil for deep-frying





Filling:


150g red beans, boiled till soft then liquidised


150g castor sugar


75 鈥?100ml oil





Method


For the filling, put liquidised red bean puree into a nonstick pan. Add sugar and stir continuously, adding the oil gradually. Cook till the mixture becomes a paste. Dish out and set aside to cool completely. Divide tau sar filling into two equal portions. Flatten out on a sheet of plastic and refrigerate.





For the batter, place sifted ingredients into a mixing bowl. Add in sugar and eggs. Stir in water gradually and mix well till smooth. Strain the batter.





Heat a non-stick pan and brush lightly with oil. Pour in some batter, swirl the pan to form a thin pancake and cook till dry. Remove pancake on to a plate. Put one portion of red bean paste on to the pancake, then fold into half. Seal the edge with the batter.





Heat oil in a kuali. Deep-fry the pancake on medium heat till golden brown. Dish out and drain.





Cut into slices and serve hot.








Sweet Lotus Seeds Soup Dessert (Lean Chi Kang)





Ingredients


250g dried lotus seeds (lean chi)


1/2 tsp bicarbonate soda


1.5 litres water


2 pandan leaves, knotted


100g dried longan meat


75g rock sugar





Method


Put dried lotus seeds into a basin. Put just enough cold water to cover the lotus seeds and add bicarbonate of soda. Set aside for two to two and a half hours. Drain, then wash thoroughly.





Bring water to a boil. Add soaked lotus seeds and cook until the seeds turn soft. Add dried longan and rock sugar. Simmer until longan turns soft and sugar dissolves. Add pandan leaves at the final stage.





Serve this dessert either hot or cold.