When it comes to Hong Kong-style desserts, you've definitely eaten them, but if you're asked whether you know how to make them, you probably have to shake your head. How can you not learn a few tricks for such a classic Hong Kong dessert to impress a girl?
Mango Black Rice Pudding
Mango Black Rice Pudding
Black rice is known as the "black pearl among rice" and is honored as tribute rice, blood-nourishing rice, and longevity rice for its special nutritional value. Black rice has significant medicinal value. It has effects such as nourishing yin and strengthening the kidneys, fitness and warming the stomach, improving vision and activating blood, clearing the liver and moistening the intestines, and tonifying the lungs and relaxing muscles. Long-term consumption can prolong life. Besides being a staple food to fill the stomach, black rice is also a great ingredient for desserts. Because of its rich and charming aroma, black rice is often seen in Hong Kong-style desserts.
Ingredients:
1 cup black rice, 1.5 cups water, 1/2 can coconut milk, 2 cubes of sugar, 1/2 mango.
Instructions:
1. Wash the black rice and soak it in water for 4 hours or more.
2. Place the soaked black rice in a rice cooker, adding the soaking water.
3. Press the cook button.
4. After the rice cooker switches off, stir the rice with a rice paddle.
5. Take a semi-circular container, rinse it with water to prevent sticking, and press the black rice into it.
6. Turn it out into a bowl.
7. Wash the mango.
8. Cut it in half, remove the pit and peel, and cut into small pieces.
9. Pour coconut milk into a small pot.
10. Add sugar according to your preference.
11. Heat until the sugar is dissolved; there's no need to bring it to a boil. Pour it into a small bowl.
12. Place the mango cubes on the side. Tips: 1. I used a mini rice cooker, so one cup of rice was enough. If your cooker is larger, you'll need to use more rice.
2. Coconut milk is the key to this dessert, so be sure to buy a good quality one.
3. The coconut milk doesn't need to be boiled; just heat it until the sugar is dissolved.
tips:
1. It's normal for black rice to lose its color, but there are many fake black rice products on the market now. The soaking water is black, blueish, or even colorless. Truly good black rice should turn the water red after soaking (as shown in the picture).
2. High-quality black rice has a shiny surface, while inferior ones appear dull.
3. High-quality black rice has a distinct aroma when smelled, while inferior ones have no smell or even a strange odor.
Mango Pancake
Mango Pancake
Pancake is the Cantonese transliteration of "pancake," a small flatbread cooked in a frying pan with butter. There are many different versions of it. Generally, pancake is made with unfermented flour, making it a quick-baked bread, but some versions also use fermented flour. Pancake is a dessert that Westerners love, but after being refined by the people of Hong Kong, it has become one of the classics of Hong Kong-style desserts. Hong Kongers have perfectly combined pancakes with mango. Every time you taste it, you can't help but admire the person who invented such a delicious combination—the sweetness of the mango, the smoothness of the cream, plus the Western-style thin pancake. After the creativity and improvement of Hong Kongers, the mango pancake has become a classic Hong Kong-style dessert.
Ingredients:
250g milk, 80g low-gluten flour, 2 eggs (or 4 egg yolks), 20g+30g fine sugar, 15g corn oil (or butter), 1 large mango, 200g fresh cream, 1 small spoon of lemon juice (optional).
Instructions:
1. Sift the low-gluten flour into the milk and mix well.
2. Whisk the eggs with 20g of sugar until well combined, then add to step 1 and mix well.
3. Add the liquid oil, mix well, and then sift the batter.
4. Use a non-stick pan to make the crepes. Use about 3 large scoops for one crepe. Rotate the pan to spread it as evenly as possible. When the edges start to dry and set, you can slowly lift it with chopsticks. After both sides are cooked, place it on a plate to cool.5. Whisk the fresh cream with 30g of sugar until stiff. To cut the richness, I added a small spoon of lemon juice after whipping and continued to beat for a few more strokes.
6. Peel and dice the mango.
7. Once the crepe is completely cooled, place a dollop of whipped cream in the center, add a piece of mango, cover with another layer of cream, fold in the sides, and flip it over. On hot days, after assembling, refrigerate.
Sugar-Coated Fried Dough Balls
Sugar-Coated Fried Dough Balls
Sugar-Coated Fried Dough Balls, also known as Ru Yi Guo, is a traditional local specialty from Guangdong province and belongs to Cantonese desserts. The texture is absolutely crispy, smooth, and sweet, refreshing but not greasy, with a rich aroma that appeals to all ages. Sugar-Coated Fried Dough Balls are the twin brother of Tangyuan (glutinous rice balls), and adding ginger juice is especially good for dispelling cold and boosting vitality.
Ingredients:
Glutinous rice flour, honey, sesame seeds, brown sugar, crushed peanuts.
Instructions:
1. Add water to the glutinous rice flour, stirring while adding, and knead into a dough with a soft and moderate consistency.
2. Roll the dough into a long log, divide it into small pieces, and roll each piece into a glutinous rice ball.
3. Bring water to a boil in a pot, add the glutinous rice balls and cook until they float, then remove and set aside.
4. Put brown sugar and a small amount of water in a pot, cook into a slightly thick syrup, and add the glutinous rice balls.
5. Serve on a plate, drizzle with honey diluted with a small amount of water, and sprinkle with roasted crushed peanuts.
Mango Band
Roasted chicken legs
Cheese dumplings