Lychee Jelly

The creamy dessert made of lychee, whole milk, sugar, and gelatin is a unique spin on jellies. You can add more than one fruit to this dessert if you want, but first, try it with lychees. Who knows? This Chinese dessert may just grow on you. To make it even more delicious, serve it with evaporated milk.

Ingredients

• 15 grams of gelatin granules
• 150 milliliters of water
• 30 grams of rock sugar
• 1 can of lychees (drained and diced)
• Lychee syrup from the can
• 200 milliliters of whole milk

Preparation

1. Soak the gelatin granules in 50 mililiters of water for 5 minutes.
2. Warm the mixture until the gelatin granules have dissolved.
3. In another pot, bring 100 mililiters of water to boil.
4. Add sugar to the pot and stir to dissolve it.
5. Add in the syrup and lychees.
6. Combine the gelatin mixture, milk, and lychee mixture together.
7. Pour everything into a container and put it in the fridge to cool for about 4 hours.
8. Serve chilled.

Chestnuts Coated With Sugar

This is a sweet and nutty recipe that you are bound to fall in love with, especially if you like the combination of sweet and salty. This recipe is easy to prepare. If you are having guests over and don’t know what snacks you should serve them, consider making this dish. They will absolutely become fans of this recipe.

Ingredients

• 500 grams of chestnuts
• 4 tbsp of vegetable oil
• 50 grams of sugar
• 40 milliliters of water

Preparation

1. Preheat the oven to 428 degree Fahrenheit.
2. Rinse and dry the chestnuts.
3. Make a hole on the side of each chestnut using a serrated knife. Cut the shells of the chestnuts only.
4. Drizzle olive oil on top of the chestnuts.
5. Line a tray with foil and place the chestnuts on them.
6. Bake the chestnuts for 20 minutes.
7. Add in water, sugar, and stir.
8. Coat them with sugar syrups and bake them for another 5 minutes.
9. Serve warm.

Steamed Chinese Apple Pears

The aroma of steamed Chinese apple pears is invigorating. On top of it, they taste scrumptious. You can serve these at large gatherings and make them on the day of the party, as they do not take hours to prepare.

Ingredients

• 1 apple pear (peeled, cored and sliced into small pieces)
• 15 grams of rock sugar
• 10 Sichuan fritillary bulbs (rinsed)

Preparation

1. Add 2 tbsp of water in a bowl containing fritillary bulbs to soak them for 2 hours.
2. Add the apple pear sugar, and fritillary bulbs in a bowl.
3. Over high heat, steam for about 5 minutes.
4. Lower the heat and allow it to steam for about 3 hours.
5. Remove it from heat, allow it to cool, and serve.

Green Tea Jelly

Ingredients

• 15 grams of gelatin granules
• 450 milliliters of whole milk
• 70 grams of rock sugar
• 300 milliliters of water (divided)
• 10 grams of green tea powder

Preparation

1. Soak the gelatin granules in 100 milliliters of water for 5 minutes.
2. Heat the mixture until the gelatin has completely dissolved.
3. Bring 200 milliliters of water to a boil.
4. Add sugar and stir to dissolve it.
5. Add the gelatin mixture and the green tea powder to the pot.
6. Let the mixture cool at room temperature, and then add milk.
7. Pour the mixture in a bowl and put in the fridge to allow it cool for 4 hours.
8. Serve chilled.

Sponge Cake

Ingredients

• 1 cup of cake flour (sifted)
• 5 eggs
• 1 tsp of baking powder
• 1 tsp of almond extract
• 3/4 cup of sugar
• 1/4 tsp of salt
• 1/2 tsp of cream of tartar

Preparation

1. Line a cake pan with parchment paper (8 X 8)
2. In a bowl, add flour, salt, and baking powder.
3. From the eggs, separate the yolks from the egg whites.
4. In another bowl, beat the egg whites.
5. Add cream of tartar and beat again.
6. Add 1/4 cup of sugar and beat for about 1 minute.
7. Add the yolks and 1/2 cup of sugar.
8. Beat the mixture for 2 minutes.
9. Add the almond extract, egg mixture, flour mixture, and stir to mix, but do not beat.
10. Fill the cake pan with the batter.
11. Bring the wok to a boil, and then turn down the heat.
12. Steam and cover the cake for about 25 minutes.
13. Insert a toothpick to see if it is fully cooked through.
14. Cool the cake at room temperature.
15. Cut into squares and serve.

Egg Tarts

Ingredients

Pastry

• 250 grams of plain flour
• 1 pinch of salt
• 140 grams of butter (diced)
• 4 tbsp of icing sugar
• 1 egg
• 2 tbsp of cold water

Custard Filling

• 250 milliliters of water
• 150 grams of caster sugar
• 3 eggs
• 100 milliliters of evaporated milk
• 1/4 tsp of vanilla extract

Preparation

1. Preheat the oven to 428 degree Fahrenheit.
2. In a bowl, add salt and flour.
3. Use a pastry cutter to add butter, until the mixture looks crumbled.
4. In another bowl, add water, cold water, and beat them together.
5. Add the egg mixture to the flour mixture to make dough.
6. Use plastic wrap to wrap it and place it in the fridge to cool for about 30 minutes.
7. Cut the dough in half and roll out each half to 3 mm thickness.
8. Cut out 22 circles using an 8.5 centimeters round fluted cutter.
9. Press the dough into greased tart tins.
10. Place the pan over low heat. Add sugar, water, and stir to dissolve sugar.
11. Take out 280 milliliters of syrup and set it aside.
12. In another bowl, add the vanilla extract, milk, and eggs. Beat until combined.
13. Pour the mixture into the syrup you placed aside using a sieve and mix.
14. Pour the mixture into tart tins.
15. Bake them in the oven for about 20 minutes.
16. Serve