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Souffle Egg White Balls with Red Bean Paste Recipe (高力豆沙)

Souffle Egg White with Red Bean Paste
Souffle Egg White with Red Bean Paste pictures (7 of 7)

My secret ingredient for this souffle egg white balls recipe is red bean paste. Red bean paste or 红豆沙 is widely used in Chinese cuisine and Japanese cuisine for many dessert dishes.

I must confess that I have never made these red bean paste souffle balls or 高力豆沙 at home. A classic Shanghainese dessert, I have had them at restaurants in Shanghai, Hong Kong, San Francisco, and most recently, in a private party at Mr. Chow Beverly Hills (I don’t think it’s on the regular menu). I simply love them but haven’t come across this highly addictive dessert anywhere else in SoCal. If you know of any restaurants that serve these, do let me know.

For the recipe, I actually stumbled upon it on a Chinese forum. I will have to warn you that they are not easy to make at home and do require an ice cream scoop for shaping as well as a deep fryer for frying. I didn’t use either so my souffle balls were flat.

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27 COMMENTS... read them below or add one

  1. Oh for the love of food!

    Hey RM, I have never tasted these before, but your baby Red bean paste pillows look so cute. I can see the beautiful soft texture from the bitten piece with the red bean paste centre.

  2. Jun

    oh hey! try adding mashed bananas into the souffle balls next time. it seems a weird combo at first but i had it in those ubiquitous “la mien xiao long bao” places in msia and i must say i love it! maybe it’s becos i love red bean in the first place haha… and i think they use those small golden bananas (the name just slipped my mind but definitely not tali or berangan) cos they’re sweeter and mushier…

  3. Hilda

    I agree that these look wonderful, and easy to make since the only “exotic” ingredient (here in Paris) is the red bean paste which is easily findable in our Japantown.

  4. WokandSpoon

    I love red bean in anything so these treats look good to me! Good to know that the secret ingredient was red bean and not wombat poo ;-)

  5. tigerfish

    Think I had them in SG before, made by the same chef who made the 三不粘 (looks almost like this 高力豆沙) and supposed to mean “Three Non-Stick”- some kind of egg white/flour balls which are not supposed to stick on a plate, on the chopsticks when you pick them up , and on the teeth when you eat them. Seems to mean just “melt in the mouth” :D The 高力豆沙 you made are sooo …”melt in the mouth” too. I want!

  6. Maninas

    Excellent presentation!

    I thought it was the red bean paste when I saw your previous post, but thought – oh it might be some exotic fruit that i don’t know about!

    anyhow, i love chinese deserts with red bean paste. i have a can of it at home, and now i know what to do with it! :)

    do you have a recipe for glutinous rice balls? i was addicted to them at one point last year, much to the amusement of my Singaporean and Chinese friends!

  7. Tricia Lee-Chin

    Wow! Your Souffle Balls looks delicious! I wonder if it will work well with Orr Nee as a filling? I don’t care much for red bean bcos I find it too sweet … those packet ones.

  8. Rasa Malaysia

    The Cooking Ninja – It tasted OK, but not perfect but thanks for your kind words. ;)

    For the love of food – yeah, these are hard to find, I fell in love with them immediately the first time I tried them.

    Jun – yes, you are right. The ones that I had in Hong Kong recently had some banana inside and I thought it tasted very different. The small banana is called Pisang Emas.

    Joey – yes, they are cute…I love things small. :)

    Hilda – cool, you should try making them at home.

    Rosa – Asian sweets are completely different from the western ones…

    Wokandspoon – LOL. You are too funny…wombat poo!!!

    Tiga – you can get these in San Francisco in Shanghainese restaurants. The first time I had them was in San Francisco.

    Cynthia – yeah, I wish I can get them ready made too, but haven’t found them in any restaurants here in SoCal. :(

    Meiyen – LOL, they do look a bit like choc ball. I bet you like chocolate. ;)

    Maninas – I don’t have glutinous rice balls recipe, but I am sure I can find one…I like those too…covered with sesame seeds and deep fried…and red bean paste inside…yum!

    Tricia – I think or nee filling will be awesome! Yeah, the canned red bean paste is a tad too sweet for my taste too.

    Susan – LOL…nothing is too pretty to eat for us food blogger.

    WMW – I wish I know how to make ham chin paeng…hmmm, you just reminded me that I really need to have some ham chin paeng.

  9. christine

    They look cute alright! Id love to try some, I like red bean paste. Over here (Manila, not sure if it’s the same elsewhere) Starbucks’s flavor of the month is red bean paste – they have it in frapuccino form, scones, and other pastries. :)

  10. Mandy

    love this dessert! thanks for sharing this recipe. Will definitely try it out once I get some red bean paste.
    Also want to let you know that my friend made your egg tarts and brought over last weekend. They were delicious! When she told me that the recipe is from a Malaysian blogger in US, I instantly knew it’s yours!
    Just thought I should let you know :)

  11. Chubbypanda

    I think a wok is the best deep frying tool in the world. So versatile and handy. I feel too lazy right now to try making those, but they really look tasty.

  12. Kerry

    Hi,Like you mentioned, its really hard to taste these little treats anywhere in the world. Even the recipes, I have been looking for a long time.
    Glad that I came across your blog.

    I just want to let you know that I have tasted these before in Malaysia, there’s a restaurant in Johor Bahru which serves these delicious treats.

  13. Tyson

    Hey your souffle balls look delicious. Only, your recipe didn’t work out when I tried it. After beating the egg whites to a froth and adding the 50g of corn starch and flour I mixed with a spoon. The mixture never became thick enough to shape anything. Was there anything I could have missed?

    If you could help me out with getting this recipe right it would be appreciated :)

  14. this is one of the most amazing and unusual dessert recipes i have ever seen and i plan to try them asap. but i am concerned about tyson’s unanswered question above. Do you mean for the egg whites to be beaten to a froth? or to opaque soft peaks- before the flour is added? thnx so much for this exciting idea!

  15. Chris

    Anyone know the name in chinese of Souffle Egg White Balls with Red Bean Paste Recipe? I need the name in chinese. Anyone can help me? Thank you!

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