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(Chinese recipes, prepare authentic Chinese food now!)
This is the last of my red bean paste recipes.
Truth be told, I didn’t really have a recipe of my own so I referred to my Chinese cookbook “Yan Kit’s Classic Chinese Cookbook.” The recipe is pretty good, except one flaw. If you look at my pictures, you will notice that my pancakes were thick, really thick. A good pancake should be thin and comes with crispy skin, with ample filling of red bean paste… Click for more
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This is my second creation using red bean paste. It’s still amazing to me that I made three completely different Chinese desserts using just a can of red bean paste…it’s such a versatile ingredient.
There are many different kinds of bao or steamed buns, but one of my absolute favorite is Tau Sar Bao (豆沙包). When I was little, my aunt used to make them for me. They were great afternoon snack for the family and I would watch and help her whenever she made them. She would knead the dough patiently–and wait for hours for it to rise–before it was ready for the filling. She told me that her secret ingredient was milk (instead of water for the dough), and that milk made the buns extra fragrant. Other than that, her homemade red bean paste was very dark in color (almost black) with a smooth as silk texture. I learned from her that the darker the red bean paste, the better the taste and I couldn’t agree more with her on that. One of these days, I will have to learn the secret recipe from her…
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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 [...]
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I am going to feature three recipes using this secret ingredient.
It’s really easy to guess, can you tell me what they are?
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