Showing posts with label Tong Sui(糖水). Show all posts
Showing posts with label Tong Sui(糖水). Show all posts

Wednesday, 15 June 2011

[Dessert] Sweet Potato Soup

I am sure you can easily find this common sweet soup available at most dessert stalls in Singapore. But are you willing to pay for the price ranging from  S$1.20 - S$2.50 just for a bowl of Sweet Potato Soup - 番薯汤 similar to this?

In fact you can cook this quick and easy sweet soup anytime of the day at your own comfort zone with just minimum ingredients required. But before you starts you have to take note of some tips to make it taste just as good as what you had from those dessert stalls.

The key point of this dessert is to control the sweetness of the soup and texture of the sweet potatoes. The soup base cannot be too bland or too sweet and as for the sweet potato it must not be overcooked or else it will be too soft and affect the overall taste of this dessert. And to enhance the taste of the soup, you can also add in a few slices of ginger and some dried longan for that extra spicy taste and fragrant.

Ingredients: (serves 4)
2 Orange Sweet Potatoes(番薯), peeled and cut into bite-sized pieces
1 Japanese Potatoes, peeled and cut into bite-sized pieces
Cane Sugar To Taste
2 - 3 Slices of Ginger, optional
1.8 Litres of Water
5 Pieces Pandan Leaves, tie to knot


Method:-
1. Bring 1.8 litres of water to boil together with pandan leaves and ginger slices for about 3 minutes.

2. Add in all the potatoes and simmer over low heat for about 20 minutes or until soft.

3. Lastly add cane sugar and stir till dissolved.

4. Remove from heat, ladle into serving bowl and serve warm.


I simply adore this sweet potato dessert which brings back a lot of my wonderful childhood memories where my mum and I used to patron a dessert stall outside the cinema area where we used to visit after our show for late night supper.


Saturday, 4 June 2011

[Dessert] Cheng Teng - 八宝清汤

Cheng Teng(清汤) is a common sweet dessert that can be made at home or purchased at any local dessert stalls. And depending on individual’s preference you can either have this dessert hot or cold. The ingredients of this dessert various from different stalls but the common ones are dried longan, barley, gingko nuts, lotus seeds and Pang Da Hai(胖大海) which is believed to be able to get rid of humidity and “heat” of the body.


Actually there is no specify ingredients to cook Cheng Teng, you can add or minus ingredients that you like/dislike depending on your preference. Here I have missed out some Agar Agar strips and Pearl Sago which I do not have in my pantry.


Ingredients: (serves 4)
50g Pearl Barley (薏米)
50g White Fungus (白木耳)
20g Lotus Seeds (莲子)
50g Dried Longan (桂圆肉)
80g Vacuum Packet Gingko Nuts (白果)
6 Red Dates (红枣)
4 - 5 Seeds of Pang Da Hai(胖大海)
2 Pieces Dried Persimmon (柿饼), cut into thin slices
Cane Sugar To Taste
2 Knots of Pandan Leaves(香兰叶)
1.8 Litres of Water



Method:-
1. Soak white fungus and dried lotus seeds separately in warm water for about 10 minutes till soften, trim into small clusters and discard the stem portion. Set aside.

2. Remove the green pith from the center of the lotus seeds to prevent bitter taste when cook.

3. Rinse the pearl barley for 2 to 3 rounds, set aside and bring 1.8 litres of water to boil in a medium pot.

4. When the water comes to boil, add in pearl barley and white fungus and continue to simmer over medium low heat for about 15 minutes.

5. While waiting for the barley mixture, soak pang da hai in warm water until the seeds split open, remove the outer shells and discard the water. Set aside.

6. Next add in lotus seeds, dried longan, red dates and gingko nuts together with pandan leaves and cooked for another 20 minutes or till ingredients soften.

7. Lastly add in cane sugar to taste, turn off the heat discard pandan leaves and add in prepared pang da hai and dried persimmon.

8. Serve either warm or cold.


Have you tried cooking Cheng Teng at home before? If you do perhaps you can share with us what's your method and the must have ingredients to make this sweet dessert.


Monday, 9 May 2011

[Healthy Version] Bubur Terigu - 大麦

Bubur Terigu/Bubor Terrigu also known as White Wheat Sweet Porridge is a common dessert that can be found in most dessert stalls in Singapore. Depending on individual stalls and personal preference you can use either palm sugar(gula malaka)/brown sugar/cane sugar to cook this wheat porridge together with some coconut milk/cream.

This is one of my mum's favourite hawker desserts which she always order when we are having our usual dessert break. Normally this is quite a heavy dessert due to the amount of coconut cream/milk used which some of us might not prefer even thought white wheat is good for our health. Here I have prepared a lighter version without stirring in the coconut milk/cream like most of the traditional method and it still taste as good as the usual one.

Ingredients: (serves 4)
100g White Wheat (Terigu), soaked at least 2 hour
1.2 Litres of Water
1 Bundle of Pandan Leaves, washed and tie into knot
Pinch of Salt
Cane Sugar to Taste

Toppings:
* Palm Sugar Syrup
Coconut Cream/Milk


Tips:-
To make the palm sugar syrup:-
1. Bring 2 cubes(about 200g) of Palm Sugar(Gula Melaka) together with a knot of pandan leaves and 80ml of water to boil.

2. Lower the heat and simmer till the palm sugar cubes melt and syrup slight thickened.

3. Remove pan from heat and sieve the syrup into a sterilised glass jar and cool completely before storing in the fridge.


Method:-
1. Bring 1.2 litres of water to boil in a saucepan(used my small Endo, thermal magic cooker), then add in the drain white wheat and let it simmer for about 7 - 10 minutes.

2. Remove the pot from stove and place it into the magic cooker, cover and let the wheat continue to cook through using the heat from the pot.

3. After 30 minutes, remove the pot and simmer it on low heat again for another 5 minutes together with pandan leaves.

4. When done, place the pot back into the magic cooker, cover and let it cook for another 15 - 20 minutes till the wheat became soften.

5. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.

6. Turn off the heat, stir in pinch of salt and ladle into serving bowl and serving with coconut cream/milk and gula maleka syrup according to personal preference.

*7. If you are normal pot, simmer the white wheat with 1.3 litres of water over low heat for at least 40 - 50 minutes(add pandan leave 30 minutes later) till wheat soften. Stir in sugar to taste and serve with coconut cream/milk.


The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.


Tuesday, 19 April 2011

[30 Minutes]Tau Suan With You Tiao(豆爽油条)

Whenever you walk into a local hawker center or foodcourt in Singapore, you can easier spot a stall or two selling variety of desserts such as Red Bean Soup, Green Bean Soup, Black Sticky Rice, Ginkgo Barley with Beancurd Sheet, Ice Kachang and etc. Tau suan(豆爽) is also one of the popular item on the list which is a sweet Chinese dessert made of split mung beans which are steamed till soften before being stirred into a pandan infused water then thickened with either potato or water chestnut flour.

Last two weeks so coincidentally I have received about 4 request on this Tau Suan recipe which I thought perhaps I could prepare with some step-by-step photos to share this all time favourite hawker dessert with more readers who is interested in preparing this at home.

This dessert is served warm with crispy sliced fried fritter (you tiao - 油条) and the texture is kind of like porridge consistency where the bean appears in clear thick liquid. Whereas mine was a bit overcooked because I left it in the thermal pot while running some errands before having it a few hours later.

[STEAMING METHOD]
Ingredients: (serves 2 - 4)
100g Spilt Green Bean (hulled mung bean, 去壳绿豆)
2 Knots of Pandan Leaves
1 Litre of Water
Cane Sugar To Taste
1 Pair of Fried Fritter (You Tiao, 油条)

For Thickening:
1/2 - 3/4 Tablespoon Potato/Water Chestnut Flour
100ml Drinking Water


Method:-
1. Soak mung beans for at least 30 minutes in lukewarm water till the bean slightly expand.

2. Drain well, steam mung beans with a knot or small pieces of pandan leaves for about 20 - 30 minutes on medium heat till soft.

3. While waiting for the mung beans to be cooked, in another pot bring about 1 litres of water to boil, add in a knot of pandan leaves together with cane sugar to taste.

3. When the bean is cooked and soften, add it into the prepared syrup water and slowly stir in the flour mixture (mix potato/water chestnut flour with water and give it a stir before adding to the soup) to thicken the water.

4. Turn off the heat and ladle into serving bowls and top with fried fritter/you tiao.


Other than the common way of steaming the mung beans I have learnt another new way from a video on YouTube by Mr KF Seetoh from Makansutra Cooking. He actually fried the mung bean(soaked and drained) with some caster sugar till caramelised before adding it into the pre-cooked pandan water. Then he sweeten the mixture with sugar and thickened it with water chestnut flour mixture before serving.  According to his method the whole process of cooking takes less than 30 minutes so if you are interested you can take a look at the video HERE with cooking instructions and recipe too.

[STIR-FRIED METHOD]
Ingredients: (serves 2 - 4)
100g Spilt Green Bean (hulled mung bean, 去壳绿豆)
2 Knots of Pandan Leaves
1 Litre of Water
1 Tablespoon Caster Sugar
Cane Sugar To Taste
1 Pair of Fried Fritter (You Tiao, 油条)

For Thickening:
1/2 - 3/4 Tablespoon Potato/Water Chestnut Flour
100ml Drinking Water


Method:-
1. Soak mung beans for 10 minutes in lukewarm water till the bean slightly expand. Drain well and set aside.

2. While soaking the mung bean, in another pot bring about 1 litres of water to boil, add in pandan leaves together and simmer for about 5 - 7 minutes till the water change colour. (refer to the photo above)

3. In a non-stick pan or pot, add in drained mung bean together with about 1 tablespoon of caster sugar and fry over medium low heat till the beans are fragrance and caramelised. (according to Mr Seetoh this process will held to firm up the beans while cooking) Turn off the heat and set aside.

4. Remove the pandan leaves from the water, add in the cooked beans and simmer on medium low for about 5 minutes then season it with cane sugar/caster sugar to taste.

5. Lastly lower the heat and quickly stir in the potato/water chestnut flour mixture to thickened it.

6. Turn off the heat and ladle tau suan into serving bowls, top with fried fritter/you tiao and serve.


Overall I preferred the second method where you stir-fried the mung beans with caster sugar to caramelise it for that extra fragrance and colour. And it also speed up the cooking process without the need to pre-soak and steam the beans for at least an hour or so. And in this way, you can easily cook your favourite Tau Suan at anytime of the day in just less than 30 minutes time. If you can't find fried fritter/you tiao in the middle of the night you can always replace it with some ready to eat frozen prata sheet which can be reheat in a couple of minutes. So which method do you prefer, Steaming or Stir-fry?


Once again, thanks for all your "BUZZ(s)" and support friends. Tau Suan With You Tiao(豆爽油条) post has make it to FoodBuzz Today's Top 9, 20th April 2011.(Here)



Featured On: FoodBuzz Today's Top 9, 20th April 2011.(Here)

Friday, 15 April 2011

Steamed Milk With Egg Whites and Purple Sweet Potato

I have being using Purple Sweet Potato to try out a few recipes in this blog such as "Purple Sweet Potato Mantou - 紫番薯馒头", "Purple Sweet Potato Chiffon Cake" and "Assorted Sweet Potato Huat Kueh". These Purple Sweet Potato is richly nutritious as they are fat-free and low in calories, high in fiber and great for people who are carbohydrate sensitive and most importantly it is loaded with antioxidants.

In this post I am using some steamed purple sweet potato as the filling for the Steamed Milk With Egg Whites dessert. Normally you can find this Steamed Milk With Egg White custard at most of the Hong Kong Style Dessert Stalls which served without any fillings in it. But for my version I choose to add in some purple sweet potato to which has a very lovey purple colour that contrast well with the white milk custard.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Steamed Purple Sweet Potato, cut into small cubes
4 - 6 Ready To Eat Ginkgo Nuts


Method:
1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


TIPS:
1. You can either steamed the sweet potato over medium heat on stove for 8 - 10 minutes; OR

2. Place sweet potato cubes in a microwave safe bowl together with 1 tablespoon of water and cook on HIGH for 3 - 4 minutes. Give it a quick stir every 1 minute to make sure that the sweet potato cubes are evenly cooked.


Steamed Milk With Egg Whites and Purple Sweet Potato on FoodistaSteamed Milk With Egg Whites and Purple Sweet Potato

If you cannot get hold of purple sweet potato over at your side, you can always mix and match to replace the fillings with whatever you preferred. Here I have another sample using mashed pumpkin for the fillings or you can even add in cream corn like one of my friend, Joyce did.


STEAMED MILK WITH EGG WHITES AND MASHED PUMPKIN

Ingredients: (serve 1)
100ml Fresh Milk
1 Large Egg White, (60g egg)
1 Tablespoons Sugar
1 Tablespoon of Mashed Pumpkin Paste

Garnish:
Some Wolfberries
Extra 1 1/2 Teaspoon of Mashed Pumpkin Paste


Method:
1. Add milk in a microwave safe bowl, heat on HIGH powder for 40 - 60 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed pumpkin into the rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a some mashed pumpkin paste, wolfberries and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


If you don't like to have any extra fillings, you can always make it PLAIN using just egg whites and fresh milk. And I am sure you will love that smooth and silky texture of the healthy quick and easy dessert. Do share with me your view if you do try out this recipe and what are some other fillings that you could add in.


Surprised to know about this Steamed Milk With Egg Whites and Purple Sweet Potato(Chinese version) being mentioned on 20th April 2011, MyPaper through one of the blog readers.



P/s: Another "Steamed Milk With Egg Whites and Mashed Pumpkin" recipe included plus mentioned of this recipe on 20th April 2011, MyPaper too.

Saturday, 2 April 2011

Steamed Egg Cake (Ji Dan Gao) and Red Bean Soup

Steamed Egg Cake or also known as Ji Dan Gao (雞蛋糕) is one of the tradition steamed cake, which is commonly used for praying purpose during festive occasion such as Chinese Lunar New Year. I still remember vividly when I was a child, I used to help my mum using those old fashion handheld egg eater to beat 8 or 10 eggs together with sugar. Although the process was tiring but I always look forwards to enjoy my favourite teacake after the praying. And to me that was the most delicious homemade cake compared to those fancy varieties that we have nowadays.

So when I read the steamed egg cake post on Ju's blog, my heart was filled with joy and I immediately shares the post with my mum where it brings back a lot of our Kampong days memories. During the chat she still mentioned we used to beat the cake batter manually using hand beater for at least 20 minutes and while beating she would get ready the steamer over the charcoal stove.

Although there are many ways of making this traditional cake such as using leavening agent like baking powder or fizzy drinks like cream soda or 7-Up. But no matter which is your preference I am sure it will still brings out the old time flavour. (Here I am a bit upset that my cake did not "Smile" (open up) at the end of steaming process)


(adapted from Ju, TheLittleTeochew HERE)
Ingredients: (make 7" round cake)
4 Large Egg
210g Caster Sugar
230g Cake Flour, sifted 2 - 3 times
1 Teaspoon Vanilla Essence
120ml Cream Soda

Tip:-
~ For my mum's version she added 1 tablespoon of freshly pound pandan juice instead of vanilla essence to enhance the fragrance of this steamed egg cake.



Method:-
1. Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 - 4 batches to ensure it is well incorporated.

2. Add vanilla essence and continue beating until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)

3. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.

4. Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper.

5. Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.

6. Once done, remove the cake from tin, place it on a rack and allow to cool before cutting.


Red Bean Soup (红豆汤) is one of the popular dessert served during Chinese New Year, wedding and etc and you can easily grab a bowl or two at any local dessert stall range from S$0.70 to $2.20 each depending on the stalls and location. We love both the red and green bean soup so I usually would rotate these two dessert in our menu at least once or twice a month.

Ingredients: (serves 2 - 4)
200g Red Bean
1.8 Litres of Water
1/2 Pieces of Candied Tangerine
A few Pieces of Pandan Leave, tied into knots
Cane Sugar to Taste


Method:-
1. Rinse the red beans with in a large bowl, remove any dirt or spoilt beans. Drain and set aside.

2. Bring 1.8 Litre of water to boil in a medium saucepan (I used my small Endo, thermal magic cooker), add in red beans and when the water comes to boil again, lower the heat and simmer for about 10 minutes.

3. Remove the pot from stove and place it into the magic cooker, cover and let the bean continue to cook through using the heat from the pot.

4. After 30 minutes, remove the pot and simmer it on low heat for another 10 minutes together with the candied tangerine and pandan leaves.

5. When done, place the pot back into the magic cooker, cover and let it cook for another 20 minutes till the beans became soften.

6. Remove the pandan leave and add in cane sugar/caster sugar to taste while simmer the pot on stove over low heat.

*7. If using normal pot, just simmer the red bean together with pandan leaves and candied tangerine for about 30 - 40 minutes till the bean soften before adding sugar to taste.


The inner pot of this magic cooker can be used on any stoves as well as on induction cookers which then helps to save time, gas or electricity and at the same time achieve perfect cooking too.

Here we have a very simple old school types of afternoon tea snack such as homecook Red Bean Soup served with slices of freshly Steamed Egg Cake. Love the nutty flavour from the red bean soup that pairs well with hint of tangerine fragrance from candied tangerine. There is another way which I love to eat my steamed egg cake is to dip it slowly in either Coffee or Milo. So what's your favourite way of eating these lovely steamed egg cake?


Wednesday, 2 February 2011

Lotus Seeds, Longan And Persimmon Sweet Soup

Today is Chinese New Year Eve and I am sure most of the young kids are very excited about the "Ang Bao(s)" that they are going to collect over the long weekend holiday. And for the adults, especially all the "Mums'" no doubts most of you will be busying in the kitchen preparing all the yummy food for reunion dinner.

Ladies from the younger generation perhaps you can also contribute some easy Chinese New Year "Auspicious" sweet soup as after meal dessert to pamper the elderly for preparing such as great reunion feast and as well share the sweet and harmony atmosphere through the sweetness of the dessert.     

This is the most common Chinese New Year sweet soup that is being favourite by old and young generation. You can manipulate with the ingredients according to your preference but these are the usual ingredients used.


Preparation Time: 15 Minutes                                   Cooking Time: 25 minutes

Ingredients: (serves 4)
60g Dried Lotus Seeds(莲子), soak till soften
60g Fresh Gingko Nut(白果)
80g Dried Longan(桂圆肉)
1 1/2 Pieces of Brown Sugar(冰片糖)
2 Small Pieces of Dried Persimmon(柿饼), sliced
4 Sterculia Seeds (澎大海)
2 Litres of Water
1 Bundle of Pandan Leaves



Method:
1. Soak the Sterculia Seeds into hot water until fully burst out before removing the outer shell and seed. Rinse and drained well then set aside.
2. Soak Dried Lotus seeds in hot water for about 5 minutes till soften, rinse and remove any green sprouts from each seed and set aside.
3. Rinse the pre-packed fresh Gingko Nuts and season it with 1 teaspoon castor sugar.
4. Bring 2 Litres of water to boil, add in lotus seeds and dried longan, cook on medium hat for about 10 minutes, add in marinated gingko nuts and pandan leaves and cook for another 10 minutes before adding brown sugar to taste.
5. When done, add in sliced persimmon and prepared peng-da-hai then give them a quick stir before turning off the heat.
6. Dish up on bowl and serve either hot or cold.


Sterculia Seeds (Pend-da-hai "澎大海") is brown and wrinkled in appearance but sweet and cold in nature. These seeds were traditionally used to soothe a sore throat and cough, but in addition it also helps clear the intestine and assist proper bowel function. From the photo above it shows the "bursting" effect of the Sterculia seeds after being soaked in hot water for about 5 minutes.


With this Chinese New Year sweet soup, I wish everyone had a Sweet And Harmony moment with your loved one just like this sweet soup and their auspicious meaning of the ingredients. Stay healthy always and I hope you will find some inspiration through those Chinese New Year dishes or dessert that I have shared this year. Thanks.


Thursday, 20 January 2011

Lotus Seeds Soup - 莲子羹

During the Eve of Chinese New Year, usually most of the household would prepare a sweet dessert to be served during the 1st Day of Chinese Luna New Year as an auspicious treat for the family or relatives. The common sweet dessert(Tong Shui) are Cheng Teng(清汤), Red Bean Cream(红豆沙), Lily Bulb and Lotus Seeds(百合莲子), Glutinous Rice Balls Soup(汤圆) and etc.

For a Teochew household like us, we usually have our favourite "Yam Paste(Orr Nee)", "Cheng Teng(清汤)" or "Lotus Soup(莲子羹)" which is shown in this post. Last year, I made Glutinous Red Date With Osmanthus Syrup for Chinese New Year dessert but this year I would like to share this Lotus Soup post with you.

This photo shows some of the ingredients and steps in preparing our all-time favourite dessert during Chinese New Year.

Ingredients: (serves 6 - 8)
300g Dried Lotus Seeds
150g Brown Sugar(in pieces form)
30g Brown Sugar
2 Tablespoons Caster Sugar
1 Bundle of Pandan Leaves
2.5 Litres of Water
1 1/2 Tablespoons Potato Starch(生粉) + 1 Tablespoon Water




Method:
1. Bring a small pot of water to boil, add dried lotus seeds and cook for 5 - 8 minutes or till soften.
2. Drain, rinse and remove the green sprout from each seeds and set aside.
3. Use a big soup pot, bring 2.5 litre of water to boil, when water comes to boil add in pandan leaves and cooked for about 5 minutes before adding it the pieces of brown sugar.
4. While waiting for the water to boil, season the cooked lotus seeds with 2 tablespoons of caster sugar and set aside.
5. When the pieces of brown sugar melt, removed the pandan leaves, add in seasoned lotus seeds and simmer on medium low heat another 15 - 20 minutes till the lotus seeds achieves your desire texture when bite.
6. Next slowly add in the remaining 30g of brown sugar to sweeten the dessert to your liking.
7. Stir in potato starch mixture over low heat to thicken the soup accordingly.
8. Remove from heat and serve warm.


Lotus Seeds(莲子)are actually nuts from the lotus plant that are commonly found in Asia. The typical lotus seed is small, round and slightly white in appearance that is usually sold in dried and pre-packaged. The most common use of the seed is in the form of a paste for making moon cakes and bun or sometime they are found as one of the ingredients in Asian dessert or soup.

It is believed that when using lotus seeds to cook soups, congee or dessert, it actually act as a cooling tonic that "clears heat" according to the Chinese Physician. being sweet and neutral, they have been known to tonify the spleen, reinforce the kidneys and nourish the blood too. But within the seed lies a "green sprout" that is quite bitter and it is usually removed when lotus seeds are use in sweet dessert.

No matter which Chinese New Year dessert you preferred or made at home I am sure everyone would love to have something Auspicious for their family. So if you have some special dessert which you prepared for Chinese New Year do share with us, if you don't have a blog you can Email me your recipe and I would be most delighted to do a [Guest Post] on your behalf



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