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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Based on 2 Review(s)
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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 :)
Sharon
how do you make this without a deep fryer..possible? ;)
OPINIONATEDCHEF
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!
Rasa Malaysia
Beaten to a meringue.
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!
Jia Fu
雪衣豆沙
it means the red bean paste inside a white snowy coating.
Rasa Malaysia
Wow, thanks for letting me know. :)