I haven't had these in such a long time. I remember my mom used to buy the frozen ones from the store, boil them until ready, and serve them with sugar water. We always ate the black sesame ones, encased in a sticky, thick, and chewy dough. They now have an assortment of different flavours, including red bean and peanut.

I've had some lotus paste in the freezer for some time, and I wanted to use it up before I went back to school (so it wouldn't sit in the freezer for another eight months!). I've bookmarked a recipe for these sweet dumplings for a while, and I just so happened to have glutinous rice flour in the pantry, so I didn't even need to go out and buy any ingredients!

These dumplings are super easy and quick to make, and it lets you play with your food. They also freeze very well. Try to have a high filling:dough ratio for optimal flavour. I rolled my dough out a bit too thick, so my dumplings were a bit on the doughy side. Also make sure that the filling is totally encased by the dough, otherwise the dumplings will fall apart during cooking. I learned this through experience.

The recipe for these dumplings really just teach a method. You can fill them with any kind of sweet paste--black sesame paste, red bean paste, lotus paste, maybe even nutella! I eventually want to try a peanut butter version (of course). Someone suggested that I should chop up some peanuts, and mix it with sugar and shredded coconut, and use that as a filling.
Chinese Sweet Dumplings
  • 1 1/2 cups glutinous rice flour
  • 3/4 cup boiling water
  • lotus paste
1. Mix flour and water together until a smooth, slightly sticky dough ball forms.
2. Pinch off cherry-sized pieces and roll it into a flat, fairly thin circle.
3. Place a teaspoon of filling in the center of the circle, and gather the outside edges of the circle together.
4. Roll the disk into a smooth sphere in the palm of your hands.
5. In a pot of boiling water, cook the dumplings until they float. Let them simmer for another 5-7 minutes.
6. Serve with a generous amount of sugar water. To make sugar water, place a fairly large chunk of rock sugar (found in Asian grocery stores) in a small pot. Cover it with water and bring to a boil, until it dissolves.

To freeze, lay the uncooked dumplings in a single layer on a sheet pan and place them in the freezer. Once frozen, you can clump them together in a bag/container.
Labels: 0 comments | edit post
These are tasty chocolate cookies. And coming from someone who doesn't really like chocolate, that's saying a lot. They're nice and soft and fudgy. But make sure to eat them cold. I don't know if it's just me, but my opinion is that any kind of chocolate tastes best when it's cold.

The dough for these cookies were very very sticky. Even though I stuck them in the fridge for a few hours, as instructed, they were still very sticky. Rolling the cookies in icing sugar relieved the problem somewhat. I love how the white icing sugar stands out against the dark chocolate cookie. It provides a nice "crinkle" effect as well, which is probably where the name comes from.
Labels: 0 comments | edit post
I love curling up with a big bowl of hearty soup, any time of year. I was able to catch an episode of Barefoot Contessa: Back to Basics one Sunday morning, and she was making her lobster and corn chowder. Corn is in season, and we had just bought a dozen ears of corn from Longos. So into the chowder it went, along with celery. And onions. And potatos. And lots and lots of milk that was simmered with the corn cobs. And just whatever veggies I had leftover. I topped each bowl with freshly snipped chives from the garden!

Obviously I didn't go all out with the lobster, but the soup was decent. It didn't really take on a "chowder" consistency, but rather it stayed rather thin. At least it was nice and chunky (since I always make my soups with an extremely high veggie:liquid ratio). I don't think the taste really delivered though, because the liquid tasted like corn water. It probably would taste ten times better if I actually had lobster shells to further infuse the milk mixture.

Make yourself a bowl of chowder to savour the yumminess that is late summer corn!