Category — Asian Desserts

The first time I had green tea ice cream was the first time I had green-tea-flavored anything, and I loved it! Subtle in sweetness, and a natural eye-pleaser with its color, I would order it for dessert every time I went out for Japanese. Then, I later came across green tea macaroons at Cha-an; and that’s when it actually occurred to me–you can green tea-ify anything! The secret is getting your hands on matcha green tea powder.  I get it from my local Asian grocery store. It’s now a staple ingredient in my house.  You can add it to cake batter, bread dough, cookie dough, and even eggs and ham! Experiment with it.
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Squash soups are often made savory, but why not sweet? Over Chinese New Year weekend I had tea with good friends at the Guangzhou Restaurant, where we tried a pumpkin corn porridge. It was delicious and simple enough to recreate at home. The porridge is flexible – it can be an indulgent dessert with a heavy hand in coconut milk and sugar, or daily breakfast porridge.

The recreation made with Japanese Kobocha pumpkin.

When planning a dinner with a savory squash dish, consider making this unique soup for dessert – it’s a great way to use an ingredient two ways.

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I’m a Tang Yuan. My Grandma Said So.

Phone Conversation with My Grandma:

Me: …and then the bitch said….to me!  I don’t know what’s her problem!

G: (In her wise serious voice)  This person is absolutely useless.  If she can’t even get along with my Madeline, then she can count on getting along with no one.

Me: Really?  Am I that awesome?

G: Everybody gets along with my Madeline.  My grandbaby is the most considerate…like a “tang yuan:  mall de yuan, gum de bian” can be rolled into a ball or pressed flat.

Me: What?!!?!  But I don’t want to be a push over for other people to roll me or squash me!

G: *Sigh* Aiya!  Why is my grandchild such a dummy!  The meaning is that you are flexible and good with people.  It’s a good thing!

My G and me. I was showing her the flip screen on the camera.

So I am a tang yuan and what a great food to be!  Tang yuan represent wholeness and unity.  It is eaten on holidays with the whole family, as well as special occasions- like weddings.  Chinese like 意頭 (yi4 tou2) and tang yuan has great意頭 (roughly translate to auspicious meaning).

Tang yuan is flexible.  It can be plain or stuffed with filling (red bean, black sesame, peanut & coconut).   Tang yuan is basically a rice cake (or more so a ball).  It can be throw into any soup – sweet or savory.  If you have extra dough, it can even be squash and pan-fried.  I’m a tang yuan, well-rounded and adept to many situations.  What are you?

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Coconut Milk & Red Bean (Azuki) New Year Cake (Nian Gao)

Using the same process from the red date nian gao, I can make other varieties of nian gao.  For one bag of glutinous rice flour I would add about 2 cups of add in, and at most 2-3 ingredients to nian gao.  Keep it simple.  Keep it clean.  I would test all these variations in my own kitchen, but I can only eat so many nian gao.  Until next year!

Here are some suggested, untested variations:

• roasted and puree pumpkin + vanilla,
• cooked and mashed/puree persimmon+ star anise,
• toasted pine nut + grated ginger (or ginger juice) + finely shredded coconut
• shredded coconut +coconut milk
• rose water + pistachio or pine nut or almond

Keep in mind that if you add something with moisture reduce the water in the recipe.  If you add liquid, then replace the water with it.

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My father once preached, “You will never get the chance to eat this again unless you do it yourself.”  Though true during the 70s-80s in the Midwest,   his maxim no longer holds in 2010 New York City –at least in regards to 年糕 (nian gao).  Every Chinatown bakery and grocery store carries nian gao for Lunar New Year.

Why DIY then?

A typical bakery at best carries three flavors, but the possibilities of nian gaos are endless.  A homemade one with a creative twist makes a thoughtful gift, and the know-how ensures that you can enjoy nian gao even after the new year.  I present a fairly common variation – red dates ( jujube) “hong joe.”

Variations: You can add figs, dates (non-Chinese), persimmons, shredded coconut, ginger juice, pine nuts, or cooked apricot seeds.  Sweet potato is also commonly worked into the dough.  In the same vein, you can add pumpkin or other varieties of sweet squashes.  If you are using a wet ingredient like squash reduce the sugar water  to 1 cup  since the extra add in would provide moisture.

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“Ma-Tai Gao” Water Chestnut Cake

My best friend Lee Ann gets weak in the knees for the jelly texture water chestnut cake.  Though 马蹄糕 ma-tai gao is available year round at dim sum, Lee Ann looks forward to Chinese New Year, the one time in the year when her aunt would make it.  I was surprised by the stark difference between the restaurant and homemade version of this treat.  Though this cake is available in Chinese bakeries during the New Year, the extra effort in making one is well worth it – especially when it’s for a friend.  Wishing you and yours a happy new year!

For the recipe from cheateat

Water chestnut flour can vary between brands – use Pan Tang water chestnut flour.  The cake is simple and forgiving, but labor intensive.  Get fresh water chestnut if available.  Fresh water chestnuts are sweet and crunchy and leave your mouth feeling dry – think a cross being a grape and and apple.  Get a few extra to snack on.

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