Chinese dishes for breaking the fast<\/p>\n
The Jakarta Post, Jakarta<\/p>\n
It is always enjoyable to share light delicacies when breaking
\nthe fast with family members.<\/p>\n
If you want to serve new flavors for loved ones, instead of
\nthe delicious but standard kolak (fruit compote in coconut milk)
\nor rice porridge, try preparing some Chinese delicacies to warm
\nup an intimate gathering.<\/p>\n
Chinese cookbook writer Mary Winata suggests mung bean with
\nwater chestnut porridge or black sesame balls with almond syrup.
\nThe recipes are contained in her book, titled Desert ala Cina
\n(Chinese Desserts).<\/p>\n
Mung bean with water chestnut porridge<\/p>\n
* 1250ml water
\n * 250g skinned mung beans
\n * 2 pandanus leaves
\n * 100g sugar
\n * 8 water chestnuts, cubed
\n * 2tbsp sago flour mixed with 4tbsp water<\/p>\n
(Makes 8 servings)<\/p>\n
1. Boil water, add mung bean and pandanus leaves, cook for 15
\nminutes. Add in sugar and stir well. Thicken with sago flour and
\nstir until even.<\/p>\n
2. Add the water chestnuts and combine well. Let simmer and
\nremove from heat. Serve hot or cold.<\/p>\n
If you cannot find skinned mung beans, you can remove the skin by
\nboiling the beans for five minutes. Drain the water and carefully
\nrub the beans in your hands.<\/p>\n
Black sesame balls with almond syrup<\/p>\n
For the glutinous balls:
\n * 200g glutinous flour
\n * 50g sago flour
\n * 1tbsp cooking oil
\n * 150ml boiling water<\/p>\n
For the black sesame filling:
\n * 100g black sesame seeds
\n * 50g sugar
\n * 2tbsp cooking oil
\n * 4tbsp water
\n * 1tbsp sago flour mixed with 2tbsp water<\/p>\n
For the almond syrup:
\n * 750ml water
\n * 100g sugar
\n * 2tbsp powdered milk
\n * 1\/4tsp almond essence<\/p>\n
(Makes 6 servings)<\/p>\n
1. To make the balls, mix glutinous flour, sago flour and oil in
\na bowl with your hands, while gradually adding water, until the
\nmixture is even, but not sticky. You can add glutinous rice flour
\nif necessary.<\/p>\n
2. To make the filling, wash the black sesame seeds in a bowl and
\ndrain the water. Fry them without oil until cooked and then
\nfinely grind them. Cook the sesame paste together with sugar, oil
\nand water and stir until the water evaporates and the mixture
\nthickens.<\/p>\n
3. Take a tablespoon of glutinous mixture, shape it into a ball.
\nPress the center and fill it with 1\/2 a teaspoon of black sesame
\nmixture. Wrap the filling with the glutinous mixture and shape it
\ninto a ball. Repeat this procedure with the remaining
\ningredients.<\/p>\n
4. To make the syrup: Boil water and add the sugar to the black
\nsesame balls. Cook until they float to the surface. Add powdered
\nmilk and remove from heat. Mix in almond essence, stir well and
\nserve hot.<\/p>\n
Recipes reprinted courtesy PT Gramedia Pustaka Utama.<\/p>", "url": "https:\/\/jawawa.id\/newsitem\/chinese-dishes-for-breaking-the-fast-1447893297", "image": "" }, "sponsor": "Okusi Associates", "sponsor_url": "https:\/\/okusiassociates.com" }