Chinese dishes for breaking the fast

Chinese dishes for breaking the fast

The Jakarta Post, Jakarta

It is always enjoyable to share light delicacies when breaking
the fast with family members.

If you want to serve new flavors for loved ones, instead of
the delicious but standard kolak (fruit compote in coconut milk)
or rice porridge, try preparing some Chinese delicacies to warm
up an intimate gathering.

Chinese cookbook writer Mary Winata suggests mung bean with
water chestnut porridge or black sesame balls with almond syrup.
The recipes are contained in her book, titled Desert ala Cina
(Chinese Desserts).

Mung bean with water chestnut porridge

* 1250ml water
* 250g skinned mung beans
* 2 pandanus leaves
* 100g sugar
* 8 water chestnuts, cubed
* 2tbsp sago flour mixed with 4tbsp water

(Makes 8 servings)

1. Boil water, add mung bean and pandanus leaves, cook for 15
minutes. Add in sugar and stir well. Thicken with sago flour and
stir until even.

2. Add the water chestnuts and combine well. Let simmer and
remove from heat. Serve hot or cold.

If you cannot find skinned mung beans, you can remove the skin by
boiling the beans for five minutes. Drain the water and carefully
rub the beans in your hands.

Black sesame balls with almond syrup

For the glutinous balls:
* 200g glutinous flour
* 50g sago flour
* 1tbsp cooking oil
* 150ml boiling water

For the black sesame filling:
* 100g black sesame seeds
* 50g sugar
* 2tbsp cooking oil
* 4tbsp water
* 1tbsp sago flour mixed with 2tbsp water

For the almond syrup:
* 750ml water
* 100g sugar
* 2tbsp powdered milk
* 1/4tsp almond essence

(Makes 6 servings)

1. To make the balls, mix glutinous flour, sago flour and oil in
a bowl with your hands, while gradually adding water, until the
mixture is even, but not sticky. You can add glutinous rice flour
if necessary.

2. To make the filling, wash the black sesame seeds in a bowl and
drain the water. Fry them without oil until cooked and then
finely grind them. Cook the sesame paste together with sugar, oil
and water and stir until the water evaporates and the mixture
thickens.

3. Take a tablespoon of glutinous mixture, shape it into a ball.
Press the center and fill it with 1/2 a teaspoon of black sesame
mixture. Wrap the filling with the glutinous mixture and shape it
into a ball. Repeat this procedure with the remaining
ingredients.

4. To make the syrup: Boil water and add the sugar to the black
sesame balls. Cook until they float to the surface. Add powdered
milk and remove from heat. Mix in almond essence, stir well and
serve hot.

Recipes reprinted courtesy PT Gramedia Pustaka Utama.