This is one of my favourite desserts at dim sum. We came across a recipe when we were researching snacks for Chinese New Year, so of course we had to try it! The first recipe we found used only agar to set the jelly. It held the liquid, but the texture had way too much crunch and not enough of a softer jelly feel. We decided we needed a mix of gelatine and agar — it turned out that finding the right proportions were a lot harder than we thought. After numerous trials, this is the recipe we settled on! We are pretty happy with it, but I guess it all comes down to personal taste. If you like a bit more crunch, then you can add a little agar and take out some of the gelatine mass. If you don’t like any crunch at all, you could try using only gelatine (though we’ve been strongly cautioned that is not authentic). For a little more firmness, you could reduce the amount of tea (or simply simmer for a bit longer to reduce the water content). There are so many variables! Read More
Last week, we wrote about making peanut puffs, a treat from Royce’s childhood. Siu hao jo, or “laughing balls” are another snack traditionally enjoyed around Lunar New Year. These balls are basically sesame fried dough, and are so-named because they split open when fried, which I guess someone decided looked like a laughing mouth. We first made these a few years ago, with a recipe passed along from a friend’s dad, and we were thrilled with how they turned out. It was particularly rewarding, as that year we had experimented with several other treats without much success. Read More
Happy Lunar New Year! Sometimes you can’t help but reminisce about the good old days, especially with traditional celebrations just around the corner. For me, part of the good old days was making treats with my family on the roof of the building where my po po (婆 婆) lived. Read More
