Archive for the ‘43400 Chinese Dessert’ Category

03/07/2011 Taiwanese Homemade Pudding

Monday, March 7th, 2011


  • 400 cc milk
  • 3 TBS brown sugar (packed into spoon)
  • 1 TBS Sweet Potato Starch (imported from Taiwan)
  • 1 TBS Tapioca Starch (imported from Thailand)
  • dash salt


  1. Mix all ingredients in a medium saucepan.
  2. Cook with High Heat while stirring with a silicon spatula, unti it thickens.
  3. Lower the heat, stir for 1 min.
  4. Remove from the heat, stir for 1 min.
  5. Pour it into individual cups, chill in an ice-water bath, refrigerate.


Reference: Homemade Pudding, Abundant States Taiwan Sweet Potato Starch,

I assumed 1 Cup in Taiwan is 200 cc such as in Japan.

Substitution: 2 TBS sweet potato starch -> 1 TBS sweet potato starch + 1 TBS Tapioca Starch

02/10/2011 Chinese Almond Jelly Dessert

Thursday, February 10th, 2011

材料(3 servings)

  • 6.86 g almond powder 
  • 100cc water
  • ーーーーーーーーーーーーーーーーーー
  • 2g Agar Powder (NOW brand) (Or Japanese Kanten 1/2 bar, Japanese agar powder2g)
  • 200cc water
  • 32.65 g sugar
  • ーーーーーーーーーーーーー
  • (Syrup: Next time, make only half.)
    • 74.8 g sugar
    • pinch salt
    • 400cc water
    • 1/16tsp  almond extract
    • 1tsp Almond Liqueur(Disaronna)
  • ーーーーーーーーーーーーーーーー
  • Fruit Topping:orange, canned pineapple, Maraschino Cherries(You may use any fruit such as Candied Cherries, yellow peach, loquat, grape, Lychee, Canned Mixed Fruit, etc.)
  • Seving Dish (This time, I used Melon Shell (frozen last summer), clear plastic cup.)


  1. Sprinkle Almond Powder over water and whisk.  (Bamix Style Hand Blender with whisk attachment will emmulsify very well.)
  2. Whisk agar powder and water in a medium PYREX bowl, and MW(1.6KW,2 min 30 sec)until agar dissolves completely.(If you add sugar when agar is not dissolved incompletely, agar stops dissolving.)  Add sugar and whisk until sugar dissolves. (If sugar does not dissolve completely, you may heat again, but if you heat too long, then the agar loses the function to harden later.  So remove from the heat as soon as sugar dissolves.)
  3. If necessary, you may pour this solution through cheese cloth lined strainer.  (Here, I was too slow in the process and the agar started to harden, which resulted in uneven incorporation of almond-water in the following step.  But it became quite pretty with icy sparkles in scatted distribution.  But next time, I would skip the straining step. )If it is still to hot, you may cool a little at room temperature. (But not too long.)
  4. Whisk in almond-water.
  5. Pour it in the flat based container and refrigerate.
  6. In 2C Pyrec MC, mix sugar, salt, and water, then MW until they dissolve, add almond extract and liqueur.  Refrigerate.
  7. Cut fruit, and refrigerate.
  8. When the agar is chilled and hardened, cut diagonally, while tilting the knife  to 45 degree against the base with 2 cm apart.  Then  turn the container 90 degrree, and do the same to make parallellogram (diamond shape) agar pieces.
  9. Pour Syrup over, and let the agar pieces rise with buoyancy.  Then tarnsfer the agar and syrup in each serving cup, decorate with fruit, refrigerate until serving time.


参照:杏仁豆腐、張 掌珠、Book 10、Bibliography

Ingredients and Procedures are modified a lot from the original.  For example, Candied Cherries were substituted with Maraxchino, Japanese 上白糖 was substituted with granulated sugar, salt and liqueur were added.  The Agar Bar was substituted with NOW agar powder in the USA.  The almond flavor is still weak.  Next time, I would replace almond powder with Chinese Almond Tea Mix, which has stronger almond flavor, as well as, it has finer texture, making the easier emmulsion.

According to the original author, this recipe did not use milk or evaporated milk, on purpose, since she wanted this to have light and simple tastes/flavors.  She also suggested watermelon shell could be a good vessel, as well as melon shell too.

07/22/2010 tapioca starch pudding

Sunday, July 25th, 2010

Ingredients: for 4 glasses

  • 1 Egg, beaten
  • 400 cc milk
  • 4.5 TBSP sugar (2.5 TBS was too little, 4.5 TBSP was slightly too much)
  • 1 pinch salt
  • 2.5 TBSP tapioca starch (can be replaced with the same amount of tapioca pearl)
  • 1 tsp salted butter
  • a little vanilla extract
  • ————–
  • 50 cc heavy cream
  • 6 g sugar
  • fruit
  • Maraschino cherries


  1. In a medium Pyrex bowl, mix egg, milk, sugar, salt, tapioca starch, in this order.
  2. MW (1.6kw)  3 minutes (while stirring every minute or 30 seconds), until it thickens.
  3. Add butter and vanilla, mix.
  4. Transfer into a stainless bowl.
  5. Cool at room temperature for 10 minutes.
  6. Place it in the ice-water-bath and chill in the refrigerator for several hours.
  7. Stir and pour into 4 glasses.
  8. In another ice-water-bath, whip heavy cream and sugar, and place it over each glass.
  9. Place your favorite fruit (melon here), cherry, and jelly, etc.


Adapted from: タピオカプディング、堀江、お菓子とパンの百科事典、主婦と生活。

The original recipe called for tapioca pearl, which is made of tapioca.  I replaced with tapioca starch powder.  The original recipe called for 2.5 TBSP sugar, which was too little for me; so I added 2 more TBSP.  But it turned out to be slightly too sweet.  Perhaps something like 3 – 4 TBSP would be appropriate. Salt was not called for by the original recipe.

07/13/2010 Daigaku Potato

Wednesday, July 14th, 2010


  • 1 (400-500 g) Japanese Sweet Potato, skin removed, cut.
  • Daigaku-Syrup (100 g)
    • Sugar
    • Soy Sauce
    • Water
    • Syrup
  • black roasted sesame (optional)


  1. Soak cut potato pieces in cold water for 20 – 30 minutes, replacing water a couple of times.  Drain, wipe off the water with paper towel.
  2. Make syrup with above ingredients to make 100 g of final syrup.  Place in a large metal bowl.
  3. Deep fry potatoes at 150C (300F) with vegetable oil filled deep frier or skillet, until potatoes are browned and soft.
  4. While potatoes are still hot, immediately transfer into a syrup filled bowl, and mix quickly and thoroughly.
  5. Sprinkle black roasted sesame and mix.