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Post by Blue on Feb 5, 2012 10:49:48 GMT
The Lantern Festival falls on 2/6 this year. Enjoy eating rice dumplings in the cold weather!
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Post by xindi on Feb 5, 2012 16:50:48 GMT
u too. Any good recipes for rice dumplings in sweet ginger syrup? I bought some flour ... and red bean paste. I'm going to try to work out how to make it....just need some rock sugar... it will probably be Valentine's Day when I manage to decipher the ingredients in the packet..
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Post by edcat7 on Feb 5, 2012 21:34:14 GMT
Going off topic:
1 small handful wheat starch 1 catty (1lb 4oz) glutinous rice flour 8 taels sugar (approx 10oz) 20 taels milk 2 taels lard
mix and steam for 45 min. The red bean paste is then wrapped in the above. Use flour to dust.
We didn't sell the traditional pyramid shaped rice dumplings, wrapped in lotus leaf so I never learnt how to make them.
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Post by Blue on Feb 5, 2012 23:08:53 GMT
Here's a nice video:
If you really want to be a pro, you could put the filling on to a bamboo basket with some rice flour and water. Then you would spend a HUGE amount of time shaking the basket so that the filling would eventually develop into a snowball! People seldom do it anymore because it's just simply too labor intensive.
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Post by edcat7 on Feb 5, 2012 23:25:53 GMT
I absoluted hated those gooy glutinous dough balls as a child. I refused to eat them, even though they promised good luck.
The next day, my dad was pick-pocketed £300, an awful amount , 35 years ago!
I don't have a lot of time for food writers who think they can cook.
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Post by xindi on Feb 8, 2012 22:35:37 GMT
Thankks for the recipe links and recipe.
Went to some dessert restaurants in Guangzhou and tasted some very interesting sticky rice dumplings, as well as sweet sticky potato cakes. I like the texture ..particularly the smooth gooey coated gloopy golfball sized dumplings dipped in dabs of sesame seeds offering a complementary crunchiness. Oooh just writing about them makes me hungry.
That's an awful way to be pickpocketed though :/
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Post by Blue on Feb 9, 2012 14:50:04 GMT
Visits to the ER spike up during the Lantern Festival and the Moon Festival because people-- especially elderly people-- overindulge themselves with either tang-yuan or mooncakes. There are approximately 230-300 calories in 1 tang-yuan FYI! I can only tolerate eating two tang-yuans in one setting. I like them mixed with ¾ÆÄð. (See cheesepuffinphilly.blogspot.com/2008/02/fermented-rice_13.html for a description). Some people also liked to put a beaten egg into the soup. Rice flour and azuki beans: that's enough to make mochi! When I was a nine year old child in Williamsburg, Virginia, my family went to this Japanese grocery store that sold mochi at 2 bucks a piece. Not knowing what it was, I wanted to try it. My mom said that's way too expensive and decided to buy rice flour and azuki beans instead. That afternoon we had a mochi making session, and I tasted my first mochi.
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Post by xindi on Feb 9, 2012 20:30:43 GMT
Funny you mention Japanese mochi. There is a French petit-four style cake, about the same size, which sells for around US$15 for around 8. That's rather expensive, however they are even more expensive in Hong Kong....makes mochi look cheap. I only discovered mochi about 5 years ago. A childhood of deprivation (note intact teeth in smiley) Flute playing and dessert tasting are very difficult!
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Post by ed on Feb 10, 2012 0:09:16 GMT
One of the tunes I have been playing on the erhu is a children's song called Mai Tang Yuan (Selling Tang Yuan), I often wondered what they were! This is the first time I have heard them mentioned, does anyone know at which festival they are eaten?
Ed H
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Post by Blue on Feb 10, 2012 13:25:41 GMT
They are eaten during the Lantern Festival (15th day of the 1st Chinese Lunar Month on a full moon).
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Post by xindi on Feb 13, 2012 0:35:08 GMT
Something went wrong, and they went all rather soft and not quite able to hold the sweet paste inside.
I'm going to have to watch that video and try next weekend again.
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