If you are not familiar with Chinese desserts, you might find all these elements very strange. Instead of baking, they invariably require steaming or frying. Instead of butter cream frosting, they use red bean paste, date paste, or sesame paste to add sweetness. Instead of butter and flour, they often use lard and glutinous rice flour. Plus, it gives the cake a great nutty flavor.Ĭompared to the cakes, cookies, and desserts from Europe or the US, Chinese desserts are not nearly as sweet. So, I invented this method to coat the cake with sesame seeds so the dough won’t stick to the bottom of the skillet, even with little oil in the pan. However, I really don’t like to fry things at home as I always prefer cooking with less oil. The original version of the cake isn’t coated with sesame seeds and has a golden surface. I tried my best to recreate this delicious pastry, but I chose to grill the cake in a skillet instead of deep frying. But since both red bean paste and sticky rice are commonly used in Chinese desserts and pastries, to combine them into one treat makes perfect sense. Actually, it is not a very standard Chinese dessert and not many restaurants serve it. The sticky rice cake with red bean paste is one of my favorite desserts in local Chinese restaurants. The sweet and moist red bean paste will melt in your mouth so quickly that won’t be able to resist devouring the whole cake! The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. You will smell the toasted sesame seeds from afar. Sticky rice cake is crispy on the outside with a gooey texture inside.
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