Serve over rice or cauliflower rice for a fast, satisfying meal that's big on flavor and low on effort.

Ingredients with Traditional Chinese Nutritional Information

There are 5 energies of foods cold, cool, neutral, warming and hot foods, according to Traditional Chinese Medicine (TCM). The goal is to balance the energy of food in a recipe to maintain your bodies' hemostasis. Each one of us has a different body constitution but neutral foods are tolerated by all body types. As you can see, there is a nice mix of warming, cooling and neutral foods in this quick Asian shrimp and egg recipe.

• Eggs - (Neutral Energy) - extra-large organic preferred.Assume 2 to 3 eggs per person depending on how hungry they are. You can also use all egg whites or a mixture of egg yolks and whites, if you are watching your cholesterol levels. Did you know that egg yolks are considered warm and egg whites are considered cooling. Combined, they become neutral in energy.
• Shrimp - (Warming Energy) - If you can find large peeled and deveined shrimp, this can save you even more time. Otherwise, you will need peel and devein them before adding them to the egg and shrimp stir fry. 
• Tofu - (Cold Energy) not scrambled but firm tofu cubed and seared. Of course, you can use soft tofu for a silkier texture, if desired.Try to choose an organic and non-GMO option. As you will only use ½ a tofu block, there is plenty leftover to make savory Asian tofu pancakes.
• Green onions vs scallions - (Warming Energy) - either is fine. This aromatic gives
• Freshly grated ginger (Hot Energy) - adds a pop of flavor and freshness to this high protein meal. When all the flavors mingle it creates this light ginger scallion essence.
• Tomatoes (Cold Energy) - Optional but when the tomatoes break down, the juices create a savory saucy egg dish. (Sorry, the tomatoes got left on the counter and did not make it to the shot.) Try our easy tomato grating method, like in our spicy tomato glass soup recipe, so you don't have tough tomato skins or use cherry tomatoes like we did for this recipe.
• Soy sauce or Tamari or coconut aminos for gluten free (Cold Energy) - Adds that classic Chinese-style flavor.If you need to watch your sodium intake, consider substituting a lower sodium soy sauce.
• Sesame oil - (Warming Energy) - Nutty, rich and takes this easy shrimp and egg recipe to the next level.
• Cornstarch - (Cool Energy) seals in the juices and makes the shrimp extra crunchy when stir fried.
• White pepper (Warming Energy) or regular black pepper for a little kick of heat.

Step By Step: How to Stir Fry

• Peel and devein shrimp and toss with cornstarch.
• Cut tofu into small chunks.

• Beat the eggs.
• Add tofu to the beaten eggs

• Sauté shrimp on both sides and remove from pan
• Stir fry freshly grated ginger and scallions
• Add fresh chopped tomatoes.

• Lightly scramble the eggs and tofu mixture and season to taste.
• Drizzle in soy sauce (tamari), sesame oil and splash water and toss well.
• Add the cooked shrimp to the scrambled eggs and tofu with a quick toss.
• Serve while hot!

Easy Asian Stir Fry Recipes

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Shrimp & Egg Stir Fry

This easy shrimp and egg stir fry is a one-pan, high protein meal. Aromatics, tomatoes, and seasonings create a savory self-saucing dish in 15 minutes.

Course dinner, lunch

Cuisine Chinese

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 bowls

Calories 289kcal

Author HWC Magazine

Equipment

• 1 frying pan or wok

Ingredients

• 6 ounces shrimp tails removed, shells removed and deveined and dried well
• 1.5 teaspoon cornstarch
• salt to taste
• white pepper or black pepper to taste
• 8 ounces tofu extra firm - sliced into 1 inch cubes (See recipe notes)
• 6 large eggs beaten
• 2 tablespoon oil light flavored (1 tablespoon to cook the shrimp and 1 tablespoon to cook the aromatics)
• 1 tablespoon ginger peeled and freshly grated (1 knob)
• 4 scallions (green onions) chopped
• ½ cup tomatoes chopped or grated
• 2 tablespoons soy sauce or tamari or coconut aminos for gluten free.
• 2 teaspoons sesame oil
• ⅓ cup water

US Customary - Metric

Instructions

• Dry peeled and deveined shrimp well with paper towels. In a medium bowl, mix the prepared shrimp with cornstarch, salt and white pepper and Set aside.
• Dry tofu with paper towels and chop into 1 inch cubes.
• Beat the eggs together and toss in the diced tofu. Season to taste. Set aside.
• Add light flavored oil to a wok or large frying pan. Pan sear the shrimp over medium high heat on both sides until lightly golden and the shrimp are no longer translucent. (Don't crowd the pan and do not overlap the shrimp. Cook in batches if pan is too small.) Remove shrimp from the pan and keep warm.
• If pan is dry, add in another tablespoon of light flavored oil and add in the grated ginger and scallions. Stir fry for 1 minute until aromatic. Toss in the chopped or grated tomatoes for 1 to 2 minutes or until bubbly. (If you want to add any other quick cooking vegetables like spinach, bok choy, thinly sliced cabbage or other, add it now and stir fry for a minute or two, until crisp tender.)
• Pour in the beaten egg and tofu mixture into the pan on medium-low heat with the aromatics and tomatoes. Lightly scamble with slow and easy movements until about 50% cooked.
• Add in soy sauce, sesame oil and water to the eggs along with the cooked shrimp. Toss lightly until about 75% cooked through with a light ginger scallion sauce. Remove the pan from the heat. The heat from the pan will continue to cook the eggs.
• Serve on top of hot steamed rice, caulflower rice or your favorite veggies. Garnish with freshly chopped scallions, if desired.

Video

Notes

***Nutrition information does not include rice or cauliflower rice. 

Tofu Preferences

There are a few ways to prepare the tofu in this easy weeknight recipe, but it all comes down to your personal preference.

Silky-Smooth Cantonese Method: Use silken tofu instead of firm tofu. You will prepare the recipe the same except, instead of tossing and scrambling the eggs and tofu together, you will turn down the heat after adding them both to the pan, add seasonings and cover with a lid. Then, continue to cook without moving the ingredients in the pan, just until the eggs set. Top with cooked shrimp and serve over rice.

Asian Fusion Method: This is the method we used for this recipe. It’s a combination of the silky-smooth Cantonese method and the seared tofu method. The result is a soft and tender texture with loads of flavor.

Seared Tofu Method: First, dry the tofu well so you can achieve the crispy edged tofu. This method uses extra firm tofu coated with a little cornstarch, salt and white pepper. Sear the tofu in oil on both sides until lightly golden.  If your pan is large enough, you can do this along with the shrimp. This method gives a unique crunchy texture with soft eggs.

Tofu Scramble Method: Have you tried our Spicy Tofu Scramble or Italian Scrambled Eggs? The texture is kind of a combination of both. We tried it and I must say we prefer to have distinct tofu cubes in the recipe from a texture perspective. But you do you!

How to Thaw Frozen Shrimp Fast

It only takes about 5 minutes to that frozen shrimp. Remove the shrimp from the freezer and remove from them from the storage bag. Place the shrimp in a bowl with room temperature water. Strain the water and add more water to allow the shrimp to thaw. Repeat this process a couple of times until the shrimp are pliable. Drain shrimp and dry well with paper towels before using in the recipe. 

Storage

This easy shrimp, egg and tofu recipe is best enjoyed straight away. However, you can refrigerate in a sealed container for up to 3 days. We do not suggest freezing it because tofu has an odd texture after frozen. 

Reheating

Stove Top is our preferred way to reheat scrambled eggs and shrimp is on the stovetop.  Over low medium heat with a couple of tablespoons of water and a lid steam until warm and toasty. Season to taste and enjoy. 

Microwave method - Place the stir fried eggs and shrimp in a microwave safe dish with a couple of teaspoons of water. Cover with a paper towel to prevent splattering. Microwave on 50% power for 15 to 30 seconds at a time until warm and toasty, turning halfway. 

Nutrition

Serving: 1bowl | Calories: 289kcal | Carbohydrates: 5g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 347mg | Sodium: 452mg | Potassium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 3mg

The post Shrimp & Egg Stir Fry appeared first on Healthy World Cuisine

Meet your new favorite snack: Black Sesame Walnut Bliss Balls. They're rich, nutty, chewy and packed with delicious goji berries, nourishing jujubes and a hint of gut friendly warming spices. Plus, these no-bake energy balls are gluten-free, dairy-free and ready in under 20 minutes.

Perfect for after-school snacks, a healthy tea-time treat or even a special addition to a holiday cookie tray. If you are prone to burning the candle at both ends and are feeling depleted, try these guilt free treats to nourish your kidney yin and to replenish jing, thanks to Traditional Chinese Medicine (TCM).

We love keeping these tasty treats in the freezer for those moments when you need a little boost or something sweet. Trust us, once you try them, you'll wonder how you ever lived without them.

Ingredients & Health Benefits

Black Sesame Seeds (Hei Zhi Ma): nutrient -rich and roasted for a deep nutty flavor. Unhulled sesame seeds have more nutrients than hulled so pick this option, if it is availbale to you. Black colored foods are believed to help nourish Kidney Yin Deficiency and replenish jing (our vital essence).

In TCM, black sesame seeds are believed to help with constipation, combat premature graying and nourish the blood. (1) Whether you like a dollop of black sesame paste in a latte, in a bite sized bliss ball or prefer gluten free black sesame cookies, these nourishing seeds are packed with antioxidants.

Walnuts (Huo Ta Ren): These delicious nuts are earthy, rich and buttery in flavor. According to Giovanni, Walnuts in TCM, may help boost kidney qi and brain health along with other functions. (2) You can substitute with almonds although their function is more to lubricate the intestines and may help benefit the lungs.

Jujubes - (Chinese red dates) - dried whole or you can use ⅓ cup date paste. Chinese red dates may help strengthen digestion and nourish the blood along with being sweet and delicious. (3) As an exchange, try dried medjool dates. They are sweeter so you may want to use less of them or reduce the amount of honey.

Goji Berries (Gou Qi Zi) - Sweet, energizing and delicious in a cup of goji berry and red dates tea.In TCM, this fruit is known as a tonic herb. They may help support kidney yin, liver, boost vitality and prevent aging. (4) All we know is that they are delicious in smoothies, as a topping in yogurt, chia seed puddings and they rock in these Chinese black sesame jing ball recipe. (Just as a quick FYI - Be careful adding goji berries to recipes, IF you are on blood thinners. (5)

Honey - Is sweet and delicious but also helps the black sesame and walnut mixture form into balls. It acts as a binder. In TCM, honey may help strengthen digestion and support spleen qi. (6)

Gut Friendly Spices - warming ginger, cinnamon and cardamon.These dried spices are not required but may help with digestion, warm you up, and add extra flavor to the recipe. You only need a little bit, as you don't want to overpower the deep nutty rich flavor of the black sesame seeds and toasted walnuts.

How to Make Black Sesame Balls

• Rinse and soak jujubes and goji berries in hot water and remove pit from dates.

• Toast the black sesame seeds and walnuts in a dry pan.
• Pulse in food processor until pulverized.

• Add drained jujubes and goji berries to the food processor with the black sesame seeds and walnuts.

• Sprinkle in ginger, cinnamon and cardamon if desired.
• Drizzle in honey and continue to blend in the food processor until the mixture starts to stick together.

• Roll into balls.
• Garnish this gluten-free snack with crushed walnuts, roasted black sesame seeds and goji berries, if desired.

Easy Black Sesame Dessert Recipes

No Bake Bliss Ball Recipes

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Black Sesame Walnut Bliss Balls

Revitalizewith Black Sesame Walnut Bliss Balls! Packed with goji berries and jujubes,these chewy no-bake treats nourish kidney yin and boost energy.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 balls

Calories 144kcal

Author HWC Magazine

Equipment

• food processor

Ingredients

• ⅓ cup goji berries
• 6 - 8 jujubes (Chinese red dates) *see notes
• boiled water enough to soak goji berries and jujubes
• 1 cup black sesame seeds
• ¾ cup walnuts
• 1 teaspoon cinnamon dried ground (optional)
• ½ teaspoon ginger dried ground (optional)
• ½ teaspoon cardamom dried ground (optional)
• ¼ teaspoon salt
• 2 - 4 tablespoons honey

US Customary - Metric

Instructions

• Rinse 6 to 8 Chinese red dates (jujubes) and ⅓ cup goji berries and soak in boiled water for 5 minutes to soften. Set aside,
• In the meantime, toast 1 cup sesame seeds and ¾ cup walnuts over medium high heat for about 5 minutes or until popping and roasted aroma. Cool
• Drain jujubes and goji berries. Remove the pit and coarsely chop the jujubes.
• Add cooled black sesame seeds and walnuts to a food processor. Pulse until finely ground. Occasionally brush down the sides.
• Add the prepared goji berries and Chinese red dates to the food processor with the ground black sesame mixture. Push the mixture down into the food processor so the blades can rotate, put the lid on and blend until broken down and mixed well.
• To the pureed black sesame mixture, add 1 teaspoon dried cinnamon, ½ teaspoon ginger, ½ teaspoon cardamon, ¼ teaspoon salt and 2 tablespoons of honey. Blend and periodically clean the sides of the food processor and continue mixing until the mixture changes from a powder to a dough that sticks together. If the mixture is still not sticking together, add one tablespoon of honey at a time and continue mixing. Depending on the humidity, the moisture level of the soaked goji berries and Chinese red dates and how powerful your food processor or high-powered blender is, it will probably take you between 2 to 4 tablespoons of honey to achieve a pliable black sesame mixture that can be formed into a ball.
• Use a tablespoon as a scoop and form into balls.
• Garnish with sesame seeds, ground walnuts or goji berries. Enjoy!

Video

Notes

Recipe Tips

• Don't pitch the water used to soak the jujubes and goji berries as this makes for a delicious nourishing hot tea beverage.
• A high-powered blender or small food processor works best for pulverizing and blending the ingredients.
• Stop the food processor occasionally and push down the black sesame seed mixture down to the blades with a spoon or spatula to facilitate the blending of ingredients.
• The amount of honey depends on the size of your dates; how powerful your food processor is and the humidity of your kitchen. You may need less or more honey to form into balls.
• The natural oils in the black sesame seeds and walnuts will make the balls look shiny, and your hands when you roll them. In addition, this oil will help the mixture form into balls.

Substitutions and Variations

• Want to make this black sesame recipe vegan? Try maple syrup, instead of honey or add more dates.
• Black sesame bliss balls are naturally gluten-free. If you are celiac, be sure to purchase certified gluten-free ingredients.
• Add different nuts or seeds such as pumpkin seeds, pecans, almonds or even pistachios. Although these nuts and seeds are also a healthy option, they do not have the safe medicinal qualities for boosting kidney and brain health in TCM.
• Go Tropical! Try adding dried desiccated coconut, dried pineapple or dried mango.
• Chocolate Lover? Sprinkle with unsweetened cocoa powder or add mini dark chocolate chips before rolling.
• Virgin Black Sesame Seed Snobs like us? Skip the added spices or added flavorings and let the deeply roasted black sesame flavor be the dominant flavor.

How to Store Black Sesame Energy Balls

Room Temperature: for up to a week in a sealed container.

Refrigerator: for up to 2 weeks in a sealed container.

Freezer: up to 3 months in a sealed container. Allow the black sesame energy balls to come to room temperature for about 15 minutes before enjoying. This is our favorite method.

Nutrition

Serving: 1bliss ball | Calories: 144kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Sodium: 90mg | Potassium: 97mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.2mg | Calcium: 132mg | Iron: 2mg

The post Black Sesame Walnut Bliss Balls appeared first on Healthy World Cuisine

Looking for a fast, flavorful sauce for your noodles? This 5-minute homemade Asian Noodle Sauce is zesty, savory and far superior to store-bought alternatives. It's perfect for tossing with a variety of noodles like udon, ramen, Pad Thai or even spaghetti. Try this versatile sauce today and elevate your everyday noodle recipes.   

Best of all, this quick stir fry sauce is made without garlic, ensuring it's suitable for various dietary preferences. Plus, it can last 2 to 4 weeks, making it a great option for meal prep.

Double the recipe for even more convenience and get ready to whip up speedy meals like our 15 minute Asian Shrimp and Noodles Recipe and more!

Ingredients and Substitutions

These 8 easy to find Essential Asian Pantry Ingredients make the best-balanced noodle stir fry sauce.

Soy sauce - The base savory ingredient for soy sauce noodles. If you want to keep this Chinese noodle sauce recipe gluten-free, use tamari sauce or coconut aminos. You can also use a lower sodium soy sauce, if needed.

Sesame oil - Gives the stir fry sauce that nutty flavor.

Mirin - is a type of Japanese cooking wine that is slightly sweet. You can usually find this Asian Ingredient down the Asian or international isle of the grocery store. It will be labeled Aji-Mirin. You can also substitute with Shaoxing wine or cooking sherry, but you will need to add more honey or sweetener to balance the flavors of the Asian noodle sauce.

Honey - to sweeten to your desired taste preference. To make vegan, you can substitute with maple syrup or homemade date paste.

Rice Vinegar - Adds a punch of acid to round the flavors of the sauce. This ingredient is also found down the Asian or international isle of the grocery store. You can use apple cider vinegar as the substitute.

Please note: if we are adding this sauce to a recipe that calls for fresh lime juice, such as in our Asian shrimp and noodles, we hold the rice vinegar or use less lime juice.

Water - As you know, stir fried noodles absorb some liquid when you add the sauce. The addition of filtered tap water increases the volume of liquid and controls the sodium level.

Ground chili peppers or Sriracha sauce - of course this is an optional ingredient but seriously, this ingredient is not to be missed. Sometimes, we add ground Korean chili pepper if making a Korean recipe. If you plan on using all of your stir fry sauce within a couple of days, be sure to try our spicy Asian garlic chili sauce for a punch of flavor.

Oyster sauce - thick, rich, and filled with umami flavor. It gives the Asian noodle sauce that bit of funky flavor that we all crave with Asian recipes. You can find this ingredient down the Asian food isle or international isle of your grocery store. If you need a vegan version or have a shellfish allergy, there are vegetarian versions available made with mushrooms. In addition, there are also gluten free oyster sauces available.

• Korean Noodles - Try exchanging the ground chili pepper or Sriracha sauce with gochujang sauce to your desired heat level.
• Creamy and Nutty Chinese Black Sesame Noodles - Make mázhī bànmiàn (麻汁拌麵) by adding two tablespoons of peanut butter or homemade black sesame paste to the Asian noodle sauce. Yes, the black sesame paste will turn the noodles a darker color, but the flavor is deeply nutty, rich, and exquisite. We would also swap out the rice vinegar in this sauce recipe with Chinese black vinegar for an authentic flavor.
• Thai Noodles - Substitute ½ the soy sauce with fish sauce, double the chili sauce and exchange the rice vinegar with fresh lime juice. However, as you are adding fresh lime juice the sauce will now only last 3 to 5 days in the refrigerator.
• Indonesian Noodles - Exchange the ground chili peppers or Sriracha sauce with sambal (Indonesian chili sauce) and ½ the soy sauce with kecap manis (sweet soy sauce). Reduce the amount of honey to taste.
• Japanese Noodles - Swap out the soy sauce with teriyaki sauce for a sweeter flavored sauce.

More Delicious Noodle Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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5-Minute Homemade Asian Noodle Sauce

Enjoy a quick 5-minute Asian Noodle Sauce that's zesty & versatile. Perfect for stir frying udon, ramen, Pad Thai, or spaghetti. Easy & garlic-free!

Course Sauces and Dressings

Cuisine Chinese, Indonesian, Japanese, Korean, Singaporean, Thai, Vietnamese

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 tablespoons

Calories 20kcal

Author HWC Magazine

Ingredients

• 4 tablespoons soy sauce or tamari/ coconut amino's for gluten free
• 2 teaspoons sesame oil
• 1 tablespoon Mirin or Aji - Mirin (Japanese sweet cooking wine) or can use cooking sherry * see notes
• 1 tablespoon honey or maple syrup or sugar alternative of choice.
• 4 teaspoons water filtered water is best
• 1 tablespoon rice vinegar
• 1 teaspoon Sriracha sauce or ground chili peppers to taste
• 1 tablespoon oyster sauce *see notes

US Customary - Metric

Instructions

• In a medium bowl add soy sauce, sesame oil, mirin (cooking wine), honey, rice vinegar, ground chili peppers or Sriracha sauce and oyster sauce and mix well.
• Use this delicious sauce in your next Asian noodle stir fry recipe.
• Store leftover Asian noodle sauce in a sealed container in the refrigerator for 2 to 4 weeks or in the freezer for 3 months.

Video

Notes

The Basics

• This recipe makes about 0.65 cups sauce or 10. 4 tablespoons. 
• As a basic ratio rule, use approximately 1 tablespoon of sauce for each serving of noodles. Add more or less for your desired taste preference.
• Did you know that an average serving of noodles about 2 ounces (56 grams) of dry noodles per person? This is about 1.5 -2 cups of cooked noodles , depending on the type. I know!  We were sad to hear this too!  (smiling) 
• If you substitute the mirin (Aji-mirin - Japanese cooking wine) with a dry cooking sherry, you may need to increase the amount of honey to your desired sweetness level. 
• Titrate the ingredients to your desired taste preferences. Add more sriracha or chili to make it spicier. Increase the amount of honey, if you like it sweeter and so on. 

Storage

Store this 5 minute homemade Asian Noodle Sauce in a air tight sealed container in the refrigerator for 2 weeks, if using tap water. If using filtered or distilled water, this sauce can be stored in the refrigerator for up to 4 weeks. In addition, it can be frozen in a freezer save container for up to 3 months. 

Dietary Substitutions

• Gluten Free - substitute soy sauce with tamari sauce or coconut aminos and use a gluten free oyster sauce.
• Vegan - substitute honey with maple syrup and use a vegetarian oyster sauce made with mushrooms.
• Lower sodium - use a lower sodium soy sauce. 

Nutrition

Serving: 1tablespoon | Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 290mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg

The post 5-Minute Homemade Asian Noodle Sauce appeared first on Healthy World Cuisine

Serve them up with our zippy homemade dipping sauce for the perfect gluten free and vegan appetizer. Unlike traditional Chinese dim sum, these tasty dumplings with rice paper are ready in a flash.

Good News! Did you know that dried gluten-free rice paper wrappers can last at least a year in the pantry?  We love keeping a stash on hand to solve problems like what to serve as a halftime snack to last-minute appetizers, or an urgent midnight craving all with this one special ingredient. If you get the last minute munchies, you are just moments away from fresh veggie summer rolls, dumplings, or a Vietnamese crab pizza.

Here at Healthy World Cuisine, we are gearing up for the new year. Quick and easy Chinese New Year recipes, like these rice paper dumplings that can be assembled in advance, are a delightful addition to the festivities. Let's get started!

Ingredients Rice Paper Dumplings

Vietnamese Spring Roll Rice Paper Wrapper Sheets - sometimes also called dried spring roll skin, rice paper wrapper or Bánh tráng (or bánh đa nem in Vietnamese). Please do not confuse these rice paper sheets with the wheat-based wrappers used to make savory air fryer spring rolls or sweet banana spring rolls. They are two distinct ingredients.

Most rice paper sheets are naturally gluten free, and plant based made with a combination of rice flour and tapioca flour. These sheets are firm and slightly translucent. If you are celiac, you also want to ensure that the wrappers were made in a gluten certified factory.

Our round non-GMO dried rice sheets were 6.5 inches in diameter and 20 calories per sheet by Star Anise Foods. However, rice papers can range from 6 inches to 14 inches with an average size of 8.5 inches. You can purchase rice paper sheets in the regular grocery stores (usually in the Asian isle), specialty shops, Asian markets and online on platforms like Amazon.

Sweet potatoes - Peeled and grated so they cook quickly. We used sweet potatoes with orange skin and flesh sweet potatoes, but any of the other over 100 varieties of sweet potatoes will work. Originally, we included sweet potato greens in this recipe which are delicious stir fried and in our Thai Pumpkin Curry.

Mushrooms - We chose dried shiitake mushrooms for their rich umami flavor and to keep this rice paper dumping recipe vegetarian. Soaked the dried mushrooms in hot water to soften, then drained, removed the stems and chop. Dried mushrooms offer a more robust flavor and aroma compared to fresh mushrooms. They are extra delicious in Chinese radish cakes and dumplings. Feel free to use either fresh or dried mushrooms. We are all about using whatever you have on hand.

Aromatics - green onions, ginger, and garlic

Gluten free soy sauce - You can use coconut aminos or tamari or regular soy sauce if gluten is not an issue.

Sesame oil - adds a nutty and delicious flavor to balance the overall taste.

Chili Garlic Sauce - for a pop of heat and spice. Alternatively, you can use Sriracha or even red pepper flakes or omit if you are not a spice lover.

Ingredients Dim Sum Sauce

The dipping sauce is optional, but it is so delicious. You are going to want to slather it on everything from homemade Chinese dumplings to beef bao and everything in between. Don't be daunted by the ingredient list; you'll notice many are repetitions from the filling recipe, making it a breeze to prepare. Here's what you'll need:

• Gluten Free Soy Sauce or coconut aminos or tamari sauce
• Garlic - but of course, right?
• Sesame oil
• Chili garlic oil
• Honey or alternate sweetener of choice to keep vegan.
• Rice vinegar or black vinegar if gluten is not an issue.
• Sesame seeds
• Green onions

Step By Steps

Make the Vegan Filling

• Rehydrate the dried mushrooms in hot water until softened.
• Grate sweet potatoes and prepare the aromatics.
• Stir fry the sweet potatoes, mushrooms, aromatics with the sauces and spices.

Fold the Dumplings

• Dip the rice paper wrappers in water to soften them.

• Place a dollop of prepared filling onto the center of the softened rice paper.
• Fold the edges of the rice paper over the filling towards the center.

• Roll over rice paper package until you end up with a square dumpling.

• Repeat the folding process with a second rice paper wrapper over the first for sturdiness.

• Place prepared rice paper dumplings on a parchment lined tray.

Pan Fry or Air Fry

Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.

Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Chinese Dipping Sauce

The crispy dumplings are flavorful on their own but become extra delicious with a little zippy dipping sauce. In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice wine vinegar, garlic chili sauce, honey, green onions, and toasted sesame seed and stir until combined.

Recipe Tips and Helpful Hints

Sweet Potato and Mushroom Filling:

1. Dynamic Filling Duo: The combination of naturally sweet potatoes and umami-flavored mushrooms guarantees a delightful filling. However, feel free to experiment with your choice of vegetables or protein. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.

Rice Paper Sheets:

1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings - instead of chewy.
5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.

Cooking the Dumplings:

1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
2. Avoid Overcrowding: Prevent dumplings made with rice paper from sticking together by avoiding overcrowding in the pan or air fryer.
3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling. Check out our video below for a demonstration. Top of Form

Make Ahead

Enjoy the convenience of preparing these gluten free rice paper dumplings in advance to impress your family and guests. Follow these simple steps for successful make-ahead preparation. This process will allow you to assemble the rice paper dumplings up to 24 hours ahead and fry them up when your guests arrive:

Prepare and Spritz: Spritz all sides of the assembled rice paper packets with a light coat of oil. Lay them on a parchment-lined tray, ensuring they are not touching to prevent sticking.

Wrap and Cover: Spritz the side of plastic wrap that will cover the dumplings with oil. Place a sheet of aluminum foil over the entire tray to help the plastic wrap adhere.

Refrigerate the prepared dumplings until you are ready to cook.

How to Store Cooked Dumplings and Reheat?

Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the sweet potato dumplings…

• Pan fry - 1 to 2 minutes over medium low heat on both sides or until heated through.
• Air Fry - at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
• Microwave - for approximately 20 to 30 seconds or until heated through. This is our least favorite method as it does not retain its crispiness.

What to serve with Dumplings?

You can go wrong with serving gluten free rice paper dumplings with a dim sum sauce to start with and maybe even a rambutan cocktail. You may consider offering a few different Chinese dim sum dishes at your next gathering like steamed scallops with garlic vermicelli, eggplant with garlic sauce or even Chinese New Year Cake.

• 1 dumpling is just getting your taste buds awake. (smiling)
• 2 dumplings are an average starter but allow more for big eaters. (Say goodbye to the whole plater if you have hungry teenage boys!)
• 3 to 4 is a nice main dish with a side of vegetables like stir fried lotus root, garlic pea shoots or stir fried romaine lettuce.

Frequent Asked Questions (FAQ's)

More Chinese Dim Sum Recipes

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Gluten Free Rice Paper Dumplings

Try our ultra crispy gluten-free rice paper dumplings recipe with sweet potatoes and shiitake mushrooms. Crowd Pleasing quick and easy appetizer or vegan dim sum with zippy dipping sauce.

Course Appetizers/ Snacks

Cuisine Chinese

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 dumplings

Calories 133kcal

Author HWC Magazine

Equipment

• frying pan non-stick is preferred
• food processor or knife

Ingredients

Gluten Free Rice Paper Dumplings

• 3 ounces dried shiitake mushrooms or approximately 12 dried shiitake mushrooms reconstituted results in about 1 cup after chopped. Stems removed.
• 1 large sweet potato or 1.5 cups peeled and grated sweet potato
• ½ cup snow peas chopped or veggie of choice
• 3 green onions chopped
• 1 knob ginger fresh grated
• 3 cloves garlic fresh peeled and chopped finely
• 1 teaspoon garlic chili sauce or sriracha or to your desired heat level
• 2 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
• 2 teaspoons sesame oil
• salt and pepper we used white pepper - to taste
• 2 tablespoons oil 1 tablespoon to sauté the vegetable mixture and 1 tablespoon to pan fry or air fry the dumplings.
• 24 sheets rice paper wrappers Vietnamese - Bánh tráng (gluten-free) - ours were the 6.5 inch diameter size
• water room temperature in a bowl to dip the rice paper wrappers

Dipping Sauce (Optional)

• 1 clove garlic peeled and minced
• 1 green onion chopped
• 3 tablespoons soy sauce Coconut aminos, tamari or gluten free soy sauce to keep gluten free - to taste
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or sweetener of choice like maple syrup or brown sugar to keep Vegan - adjust to your taste preference.
• sesame seeds white toasted
• fresh chilis chopped - optional

US Customary - Metric

Instructions

Sweet Potato and Shiitake Mushroom Filling

• Prepare Mushrooms and Vegetables: Soak dehydrated shiitake mushrooms for 15 to 20 minutes in hot water until softened. Remove stems and discard. Peel sweet potato. If you have a food processor, you can place peeled sweet potato chopped into large sections, mushrooms, snow peas and green onions into the food processor together and chop finely in just a minute or two. Alternatively, you can hand grate the sweet potato and chop the other vegetables and aromatics.
• Over medium heat, place oil in a frying pan and grated ginger, minced garlic and garlic chili sauce. Stir fry until just aromatic.
• Add the grated or finely minced vegetables into the pan with the ginger, garlic and chili sauce mixture (sweet potato, mushrooms, snow peas, green onions) and soy sauce (or gluten free coconut aminos or tamari sauce), sesame oil and salt and pepper to taste. Cook for approximately 5 minutes or until vegetables are softened. (Cool mixture - we placed the vegetable filling mixture into the refrigerator to expedite the process)

Fold the Dumplings

• Pour room temperature water into a bowl or plate. Dip one rice paper wrapper in the water quickly to soften it so it is wet on both sides. Do not soak the rice paper wrappers. Wet your fingers and place a little water on your working surface to prevent the rice paper wrapper from sticking. Place the water dipped rice paper wrapper down on the work surface.
• Place 1 to 2 tablespoons of the cooled vegetable mixture onto the center of the softened rice paper. Fold the the right and left edges of the rice paper over the filling towards the center. Then, fold the bottom edge up over the filing in the center. Finally, Roll over rice paper package until you end up with a square dumpling. Repeat the folding process with a second rice paper wrapper over the first for sturdiness. Place prepared rice paper dumplings on a parchment lined tray. Repeat the process with the remaining rice paper wrappers. (Our rice paper wrappers were the small 6.5 inch diameter size)

Pan Fry or Air Fry

• Pan Fry: Place a little oil in a non-stick frying pan and cook for approximately 4 minutes on each side until golden brown over medium heat, ensuring the edges are cooked.
• Air Fry: Preheat air fryer to 400°F (204°C). Brush the prepared gluten free rice paper dumplings with oil on both sides. Air fry dumplings for approximately 14 to 15 minutes turning halfway in between.

Dipping Sauce (Optional)

• In a small bowl, combine soy sauce (or gluten free alternative), sesame oil, rice vinegar, garlic chili sauce, honey (or sugar alternative of choice to keep vegan), green onions, and toasted sesame seed and stir until combined.

Video

Notes

Recipe Tips and Helpful Hints

Filling:

1. Dynamic Filling Duo: Feel free to experiment with your choice of vegetables or protein if you are not keen on sweet potato or mushroom. Avoid watery vegetables like tomatoes to maintain the dumplings' crispiness. You'll need approximately 3 to 4 cups of vegetables, mushrooms, or other proteins, depending on the wrapper's size.
2. Kitchen Cleanup Hack: Utilize leftover vegetables and bits from the refrigerator for a versatile filling. Note that harder vegetables like carrots and sweet potatoes require more cooking time, so cook them halfway before adding softer ingredients.
3. Uniform Chopping: Ensure everything is chopped to the same size for even cooking and to prevent puncturing the delicate rice paper wrapper.

Rice Paper Sheets:

1. Water Temperature: Dip the rice paper sheets in room temperature water, avoiding soaking to prevent them from falling apart.
2. Prevent Sticking: Wet the surface before laying the rice paper sheet down to prevent sticking.
3. Pliability: The rice paper sheets become pliable within 20 to 30 seconds after a quick dip in water.
4. Folding Technique: Use two scoops of filling to create a square shape for less folding, resulting in crispier dumplings.
5. Sturdiness Trick: Wrap the dumplings in two individual sheets of rice paper for added stability during cooking.
6. Line Tray: Place the wrapped dumplings on a parchment or waxed paper-lined dish or tray to avoid sticking.

Cooking the Dumplings:

1. Choice of Oil: Choose a light-flavored oil to complement the delightful Asian flavors.
2. Avoid Overcrowding: Prevent dumplings from sticking together by avoiding overcrowding in the pan or air fryer.
3. Pan Frying Technique: Pan fry on medium heat with the folded side down first, as this side requires longer cooking.
4. Translucent to Opaque: During cooking, observe the rice paper wrapper transition from translucent to opaque, aiming for a light golden-brown color on all sides for the ultimate crispy dim sum treat.
5. Edges for Crispiness: Pan fry the side edges for the ultimate crispy rice paper dumpling

How to Store Cooked Dumplings and Reheat?

Pan fried or air fried rice paper dumplings can be stored in the refrigerator covered for up to 3 days. This also includes the dipping sauce. To reheat the dumplings…

• Pan fry - 1 to 2 minutes over medium low heat on both sides or until heated through.
• Air Fry - at 350°F (170 °C) for approximately 2 minutes on each side or until heated through.
• Microwave - for approximately 20 to 30 seconds or until heated through.

Nutrition

Serving: 1g | Calories: 133kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 282mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4098IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

The post Rice Paper Dumplings appeared first on Healthy World Cuisine

Grab extra napkins because once you experience the magic of this sauce, you'll want to slather it on everything. Try our General Tso's sauce on grilled shrimp or as a dipping sauce for spring rolls. Versatility meets deliciousness.

Ready to elevate your wing game? Let's dive into the recipe!

Baked Wings Ingredients

Chicken Wings - Use the drumette and flat or wingette portion like we did with out honey hot wings. If using full wings, cut into segments, and set aside the tips for another use (great in ABC Soup). Use fresh or completely defrosted and dry wings. Safely defrost frozen wings in the refrigerator for optimal results.

Oil - to prevent sticking and enhance the browning and crispy texture.

Chinese 5 Spice Powder - gives this General Tso's chicken recipe and our grilled pork loin recipe it's unique flavor profile without the use of hoisin sauce. The ingredients of 5 spiced powder are ground Sichuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. Naturally gluten free, but if you are celiac, you must be certain you purchase a certified gluten free option or make your own blend.

General Tso's Sauce Ingredients

Soy Sauce - To keep the sauce gluten free, you can use coconut aminos, tamari or gluten free soy sauce. If there are no gluten issues, use regular soy sauce.

Honey - or use a sugar alternative of choice for a sweet, sticky, hot honey flavor.

Rice vinegar - provides a tangy flavor. Substitute with apple cider vinegar or Chinese black vinegar.

Garlic Chili Sauce - or Sriracha sauce for a kick of heat. In the absence of both, add crushed red pepper flakes to the sauce.

Chicken broth - we used a gluten free, low sodium broth.

Sesame oil - for a delicious nutty flavor.

Chinese 5 Spiced Powder - add to the unique flavor profile.

Garlic and ginger - fresh are best, but dried ground spices can also be used.

Cornstarch - Clabber Girl brand is gluten free, or exchange with potato starch.

Mastering Extra Crispy General Tso's Wings

Bake the Chicken Wings

• Dry wings meticulously for ultimate crispiness.
• Toss with flavorful seasonings.
• Bake at 450°F (232°C) for a total of 45-50 minutes until crispy.

Make the Asian Sauce

• Sauté ginger and garlic in oil until aromatic.
• Combine chili garlic sauce, chicken broth, soy sauce, honey, sesame oil and cornstarch slurry.
• Stir until the sauce reaches a delightful thickness.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the flavorful sauce.
• Garnish with green onions and sesame seeds for the perfect finishing touch.

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Frequent Asked Questions (FAQ's)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Asian Fusion Recipes

Game Day Grub

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Baked General Tso's Chicken Wings

Enjoy the flavors of our Finger-Licking Crispy Baked General Tso's Chicken Wings Recipe - gluten-free, perfectly balanced with savory, tangy, sweet, & a hint of heat. (3 pounds of Chicken Wings is about 15 wings depending on their size)

Course Appetizers/ Snacks, Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings main or approximately 15 wings

Calories 734kcal

Author HWC Magazine

Equipment

• 1 baking sheet lined with aluminum foil and oiled for easy cleanup.

Ingredients

Baked Chicken Wings

• 3 pounds chicken wings Use the drumette and flat or wingette portion. If using full wings, cut into segments, and set aside the tips. Dried well!
• 1 tablespoon oil plus extra to grease the baking sheet
• 2 teaspoons Chinese 5 spice powder
• salt and white pepper to taste

Gluten Free General Tso's Sauce

• 1 tablespoon oil
• 3 cloves garlic fresh peeled and minced
• 1 knob ginger fresh- peeled and grated
• 1 tablespoon Asian Chili Garlic Sauce or Sriracha Sauce
• ½ cup chicken broth gluten free and low sodium
• 3 tablespoons soy sauce coconut aminos or tamari for gluten free
• 1 tablespoon rice vinegar or Chinese black vinegar or apple cider vinegar
• 3 tablespoons honey
  or sweetener of choice
• 1 teaspoon Chinese 5 spice powder
• 2.5 teaspoons cornstarch
• 2 tablespoons water to make a cornstarch slurry

Garnish (optional)

• 2 green onions
  chopped for garnish - optional
• toasted white sesame seeds

US Customary - Metric

Instructions

Bake the Chicken Wings

• Pre-heat oven to 450°F (232°C). Make sure the baking rack is in the middle position in the oven.
• If using full wings, cut into segments, and set aside the tips for another use. Dry your wings thoroughly (This step is SUPER important to ensure extra crispy wings). If wings are frozen, thaw them out in the refrigerator overnight first.
• Place chicken wings in a large bowl and add oil, Chinese 5 spiced powder and salt and white pepper to taste and toss well. Place seasoned chicken wings skin side up on a lined and greased baking sheet - leaving space in between and in a single layer.
• Bake wings uncovered with the skin side up for 20 to 25 minutes and then turn over and continue baking for another 20 to 25 minutes for a total of 45-50 minutes until crispy and the internal temperature is 165° F (74° C).

Make the Gluten Free General Tso's Sauce

• Sauté ginger and garlic in oil until aromatic.
• Over medium heat, heat the chili garlic sauce, chicken broth, soy sauce, honey, sesame oil in with the ginger and garlic and stir well. Make a cornstarch slurry by adding water to the cornstarch and stir well. Bring the sauce up to a light boil and drizzle in the cornstarch slurry while stirring to thicken.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the General Tso's sauce.
• Garnish with green onions and toasted sesame seeds for the perfect finishing touch. Enjoy!

Video

Notes

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Storing Leftovers:

1. Let the wings cool to room temperature.
2. Place them in a sealed container in the refrigerator for up to 3 days.
3. Alternatively, freeze for up to 2 months.

Reheating Options:

• Bake at 350°F (176°C) for about 10-15 minutes or until heated through.
• Air fry at 350°F for 2 to 3 minutes until warm.
• While the quickest, microwaving for 30 seconds to a minute may compromise the crispy factor.

Nutrition

Serving: 5wings | Calories: 734kcal | Carbohydrates: 24g | Protein: 48g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 885mg | Potassium: 583mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg

The post Baked General Tso's Chicken Wings appeared first on Healthy World Cuisine

Tender on the inside and crispy around the edges, these savory Asian Tofu Vegetable Pancakes are vegan, gluten-free, and a delicious dim sum treat. Unlike greasy fritters or vegetable patties, these pancakes don't contain any egg or flour. Instead, they rely on the perfect combination of soft tofu and cornstarch to bind the veggies in the pancake mix.

But what makes these pancakes truly exceptional goes beyond their delightful taste. With a whopping 16 grams of protein per serving, these savory pancakes stand out as a high-protein alternative, keeping you full and satisfied. Moreover, they offer a brilliant solution to utilize those forgotten bits and bobs of vegetables lingering in your crisper.

And here's the health kicker: Unlike their greasy counterparts, these pancakes are cooked with minimal oil in a non-stick pan, making them a healthier option without compromising on flavor. Whether you're seeking a fun appetizer or a dish to celebrate Chinese New Year, these 20-minute savory pancakes are a culinary adventure like no other.

Basic Ingredients

Soft tofu - Start with well-drained "soft tofu" for the perfect Chinese pancake texture. Unlike "firm tofu" like we used in our tofu turkey meatballs or our whipped tofu ricotta, a "soft tofu" gives the pancakes a silky smooth center.

Cornstarch - Binds all the delicious vegetables together with the tofu.  Clabber Girl brand cornstarch is certified gluten free.

Vegetables and Mushrooms of choice - Choose your favorites based on personal preference and what you have in your crisper. You will need a total of 9 tablespoons of raw veggies. We used bamboo shoots, red bell peppers, green onions, and mushrooms. The best types of vegetables are quick to cook veggies without a high moisture content. Tomatoes are not a good addition as these are too wet. If you choose firm vegetables like carrots, they will need to be cooked until fork tender before putting in the vegetable pancake batter.

Soy Sauce - adds a savory umami flavor to the vegetable pancakes. Please use coconut aminos or tamari sauce to stay gluten free.

Chinese 5 Spice Powder - is a unique spiced made with ground anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. This spice blend adds depth and flavor to our Chinese beef noodle soup, vegan radish cake and more.

Orange zest - the secret ingredient that brightens up this Cantonese dim sum recipe. We first had these little Chinese pancakes in the Chi Lin Vegetarian restaurant (a hidden gem) located in the beautiful Nan Lian Garden in Hong Kong (HK) within the Chi Lin Nunnery. This Buddhist Cantonese restaurant uses crushed dried tangerine peel in their tofu pancakes. We substituted orange zest for the dried orange peel as it is easier to find at your local grocery store.

How to make Savory Tofu Pancake Batter?

• Chop vegetables and mushrooms

• Add salt to the tofu to a bowl. Allow it to marinate for about 5 minutes and drain it well.
• Mash the tofu with a fork. Then, add enough cornstarch so it reaches a consistency thicker than ricotta cheese.
• Saute the vegetables and mushrooms until soft and aromatic. Then add soy sauce (coconut aminos), spices and orange zest.
• Add the cooked vegetable mixture into the tofu puree and season to taste.

• Spray or dab non-stick frying pan with oil. On a medium - low heat, add a heaping tablespoon of tofu vegetable pancake batter into your non-stick pan and spread it carefully into a circle shape.
• Saute vegetable pancake on both sides for about 2-3 minutes or until crispy on the outside and golden.

Quick and Easy Dipping Sauce

This well-balanced sauce is delicious on dumplings, spring rolls, rice paper dumplings and adds a zippy flavor to these Asian Tofu Vegetable Pancakes. If you like a lighter dipping sauce, you may want to try our prik nam pla Thai Condiment.

• In a small bowl, add soy sauce (coconut aminos), fresh garlic, ginger, sesame oil, Chinese black vinegar and it you like a little heat chili oil or garlic chili sauce.
• Stir and it's ready to enjoy!

Savory Pancake Variations

You can have fun with this recipe by making it your own my varying the vegetables used and aromatics. We used approximately 9 tablespoons of raw vegetables and mushrooms in this recipe which is ½ cup + 1 tablespoon.

Here are our basic suggestions:

• Avoid wet vegetables like tomatoes.
• Ensure all veggies or additions are stir-fried until fully cooked through.
• Chop vegetables small and remove moisture by sautéing.
• Experiment with ingredients such as snow peas, baby bok choy, grated carrots, sweet potatoes, fresh herbs, or any extra veggies from your crisper. You could even add corn to give them that addictive pop of texture like we did with our Thai shrimp pancakes.
• Explore your spice rack and condiment drawer for unique flavors. Maybe add a dash of dried ground turmeric or mild curry powder for a little warming spice. 

How to Store Gluten-Free Tofu Pancakes?

Cooked gluten free tofu pancakes can be stored in a sealed container in the refrigerator for up to 3 days. We do not suggest you freeze them as the texture will change.

How to Reheat?

These savory pancakes can be reheated in many ways.

1. Stove top in a lightly greased pan over low medium heat - just until warmed through- about 1 to 2 minutes on each side.
2. Air fry at 350° F (176°C) for about 3 minutes until the edges are crispy and pancakes are warmed through.
3. Microwave is our least favorite way as they lose their crispy exterior texture.  However, in a pinch, put 1 to 2 tofu pancakes in the microwave for approximately 20 - 30 seconds or until heated through.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Asian Tofu Vegetable Pancakes

Savory vegan, gluten-free Asian Tofu Vegetable Pancakes - a healthy dim sum recipe with 16g of protein per serving. Fun appetizer for Chinese New Year! (Makes approximately 5 to 6 pancakes)

Course Appetizers/ Snacks

Cuisine Chinese

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 261kcal

Author HWC Magazine

Equipment

• non-stick pan

Ingredients

• 10 ounces tofu soft (drained well)
• ¼ teaspoon salt
  
• 2 to 3 tablespoons cornstarch
• 1 tablespoon oil
• 4 tablespoons bamboo shoots cooked and chopped or veggie of choice
• 2 tablespoons bell peppers (red) finely chopped or veggie of choice
• 1 tablespoon green onion chopped
• 2 tablespoons mushrooms chopped fresh (not dried)
• 1 tablespoon soy sauce (coconut aminos or tamari for gluten-free)
• ¼ teaspoon white pepper
  
• 1 teaspoon Chinese five spice powder
• 1 teaspoon orange zest (or crushed dried tangerine peel)
  
• salt
  to taste
• oil or cooking spray to pan fry pancakes

Dipping Sauce (Optional)

• 3 tablespoons soy sauce (coconut aminos or tamari for gluten-free)
• 1 clove garlic
  peeled and chopped finely
• 1 teaspoon ginger peeled and grated - fresh
• 1 teaspoon sesame oil
  
• 1 tablespoon black Chinese vinegar or rice vinegar

US Customary - Metric

Instructions

• Place your drained tofu in a bowl and sprinkle with salt. Let the tofu marinate for about 5 minutes (This process helps the water escape from the tofu, a tofu press if you have one of those would also be a great option). Drain the water from the tofu and mash with fork.
• Add about 2 to 3 tablespoons of cornstarch into the mashed tofu and mix well. You may need to add a little more cornstarch to get the right consistency, depending on how well you drained the water. You are looking for it to be the same consistency as super thick ricotta cheese or if you held your spoon on a tilt it stays on the spoon. Set aside.
• Heat up 1 tablespoon of oil in a pan and sauté the vegetables. We used bamboo shoots, bell peppers, green onions and mushrooms just until the vegetables start to become aromatic and fork tender. Add soy sauce (or coconut aminos, tamari sauce), white pepper, Chinese 5 spice powder, and orange zest and stir until well incorporated and juices have evaporated.
• Add the cooked vegetable mixture to the tofu puree, add salt to taste and mix savory pancake batter well.
• Spray your non-stick frying pan with cooking spray or a little oil and heat up to medium. Drop tablespoon of the tofu mixture into the pan and flatten gently. Fry gently about 2-3 minutes or until golden brown on each side. Be very careful when you turn them as they are very fragile. Also do not put your tofu veggie pancakes too close to one another in the pan or it will make it difficult to flip over. (If your first tofu veggie pancake was too difficult to turn, you need to add more cornstarch to your tofu veggie pancake batter and try it again.)
• Make your dipping sauce. In a small bowl add tamari (soy) sauce, garlic, grated ginger, sesame oil and vinegar. Mix and serve with Asian Tofu Vegetable Pancakes. Enjoy!

Video

Notes

Recipe Tips

• Feel free to choose 9 tablespoons of raw vegetables of choice for this recipe but do not choose wet veggies like tomatoes. 
• Be sure to fry the vegetables until soft. After you add the soy sauce, cook until the liquid is evaporated.
• Use a non-stick pan for the best results.
• Do not add a lot of oil, just enough so the batter does not stick to the pan. This step keeps the savory Asian pancakes light and healthy.
• We suggest keeping space in between the pancakes to make them easier to turn and do not make them too large.
• Be gentle when flipping vegetable pancakes made with tofu as they are fragile. It may take you a couple of tries to perfect the process.
• Lastly, if the pancakes are falling apart, you probably need to add more cornstarch as a binder.
• Your tofu pancake batter needs to be as thicker than ricotta cheese or otherwise your pancakes will be very difficult to turn in the pan. We start out with adding about 2 tablespoons cornstarch and then just keep adding a little more at a time until we reach this consistency. When we can hold the spoon on an angle and the tofu stays on the spoon, you are there. 
• If you fry your first tofu veggie pancake and it is really difficult to turn or it crumbles, it is because you need to add more cornstarch to your pancake mixture. Add a little more cornstarch and give it a go again. 

Nutrition

Serving: 2pancakes | Calories: 261kcal | Carbohydrates: 17g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 1308mg | Potassium: 189mg | Fiber: 3g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 15mg | Calcium: 207mg | Iron: 3mg

The post Asian Tofu Vegetable Pancakes appeared first on Healthy World Cuisine

Lotus roots (also known as lotus stems) are mild in flavor and taste like a starchy potato. However, it's that extra crispy addictive texture sets it apart from ALL other vegetables. Our Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare. It's a quick and easy vegan Asian dish for a weekday dinner.

Stir-fried lotus root is also commonly eaten during the Chinese New Year celebration because it symbolizes abundance and prosperity. The Cantonese word for lotus root is "Leen Ngau" which sounds like "having year after year" so it is lucky to eat in the Lunar New Year.

What is a Lotus Plant?

We can't wait for you to try this unique aquatic rhizome plant called the lotus. The root of the plant thrives underwater producing huge leaves and flowers that grow upward and display on top of the water. Of course, the budding flowers are gorgeous and magical but just wait until you explore the wonderful textures and taste of this interesting vegetable.

Edible Parts

Did you know that you can eat every part of the lotus plant?

Yes, you can! You can even eat the lotus seeds. They add a pop of crunch in a Lucky Shrimp and Lotus Seeds stir fry or can be made into lotus paste for mooncakes. Even, the flowers can be steeped as a tea.

The edible stem is what we are using today to make a stir-fried side dish. Lotus root is called Lián'ǒu (莲藕) in Chinese and renkon (れんこん) in Japanese.  Chinese, Japanese, Korean and many other nationalities use this special crunchy vegetable to make delicious soups, stir fries, pickles, salads, braised or made into lotus chips. The actual root is not that glamorous to look at. It's usually tan or beige with little sprouts at the end. However, once peeled, it has snow white flesh with holes in the core.

One of its best attributes is its ability to take on the flavors and seasonings of whatever you add to it. Lotus root recipes can be either savory like our Spicy Beef and Longevity Noodles or sweet like Braised Orange Anise Lotus Root.

Ingredients

Lotus Root -It's the main ingredient in our spicy lotus root stir fry. You can buy them fresh with the peel still on, peeled and sliced in the refrigerator section, or frozen at Asian Markets near you. In addition, you can also find them canned but these are not as crisp.

Lemon water or vinegar - When the root is peeled and exposed to air, it can oxidize and start to turn brown. Either lemon or vinegar water can prevent this from happening. If you purchase them refrigerated or frozen, they are commonly preserved with a citric acid solution to prevent oxidation. We still like to blanch the lotus roots in either lemon or vinegar to prevent any further color changes during the cooking process. The vinegar or lemon juice soak also removes the slight bitterness of the root.

Ginger - fresh is best but substitute with 1 to 1.25 teaspoons of dried ground ginger for a large 1-inch knob of fresh ginger.

Garlic - but of course! Garlicky is one of our favorite food descriptions. Adjust to your liking.

Chili paste or Sriracha Sauce - Adds that kick of spice. If you have a full Asian pantry, doubanjiang sauce used in our Mapo Tofu is very delicious in stir fried lotus root.

Soy sauce - to taste. Use tamari sauce to keep this recipe gluten free.

Sesame Oil - for that umami flavor

Dried Red Pepper Flakes - easy to find ingredient that adds another layer of Sichuan spiciness.

Cornstarch + Water - slurry to thicken the sauce.

Green Onions - aromatic and a delicious garnish.

Substitutions

There is no perfect substitute for lotus root. However, in a pinch you could use jicama, daikon radish, turnip, water chestnuts or potatoes. Each of these items will change the taste and texture profile of the Chinese lotus root recipe but are still delicious. In addition, each item may need more or less time to blanch before stir frying.

To keep this recipe gluten-free, exchange the soy sauce with tamari sauce and you are good to go.

Prepping

For the full and complete recipe and video, please scroll down to the recipe card for details.

• Fresh Whole Lotus Root Prep: Cut the ends off the vegetable.  Peel, slice thin, and rinse well. As it grow in muddy murky waters, be sure to wash it thoroughly to remove any dirt or debris.
• If using frozen ones, defrost before using. We like to rinse pre-sliced refrigerated or frozen lotus prior to using in a recipe. Canned ones do not need to be washed prior to consuming. In addition, many times the refrigerated lotus roots have already been boiled (blanched) and are soaking in a solution of citric acid. (In this case, it is not required to soak and blanch before using in a stir fry.)

• After you are done rinsing, place raw lotus slices in a large pot of water with either lemon or vinegar and salt to prevent further oxidation and it also helps to remove that slight bitterness.
• Blanch (boil) the slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse with cool water to stop the cooking process. Drain well and set aside. At this point, the lotus root is safe to cook and consume in a Spicy Sichuan Hot Pot (or mild broth) or any of your favorite recipes.

Sauce and Aromatics

• Make the stir fry sauce. Mix soy sauce, sesame oil, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, chili sauce (Sriracha), garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.

Stir Frying

• Fry for couple of minutes on each side as I love that little sear. If you have a small wok or frying pan, you may want to do this in batching to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thicken.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired.

Dishes to Serve With

There are a variety of ways to enjoy blanched and cooled lotus root, such as thinly slicing it and adding it to salads or sushi rolls or grating it and using it as a topping for sandwiches or wraps. You can also slice the root into thin rounds and serve it as a crunchy snack, either on its own or with a dipping sauce.

If you want to serve it as part of a traditional Chinese dinner, try this recipe meal plan.

• Shanghai Wonton Soup or Spicy Garlic Cucumber Refrigerator Pickles
• Beef and Peppers in Black Bean Sauce and plain Jasmine white rice.
• Spicy Lotus Root Stir Fry
• Four Ingredient Okra Stir Fry
• Chinese Pear Dessert Soup for a light ending.

Hosting a dim sum or Chinese New Year Gathering? Have fun with these tasty Chinese dishes along with a side of stir-fried lotus root.

• Asian Steamed Scallops with Garlic Vermicelli 
• Air Fryer Spring Rolls (Baked instructions included)
• Tofu Veggie Pancakes
• Homemade Chinese Dumplings
• Hong Kong Style Egg Tarts

How to Choose?

There are a few things you should inspect to make sure your lotus root is fresh, not spoiled, and perfect for stir frying.

A healthy lotus root has these following characteristics.

1. The skin is usually beige or light tan and should be free from any wrinkles.
2. Look for any mold spots. Do not choose any roots with white, black, brown, or green spots or areas.
3. They should be firm to the touch and heavy. If it is soft or feels light it could be rotten or dried out.
4. Choose ones that are relatively thin and uniform in size, as this will make them easier to cut into thin slices.
5. Lastly, cut into the lotus. If the flesh is yellow or pink, it has probably gone bad. A fresh one will be white inside. If the flesh smells sour, discard it right away as it has spoiled.

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut them, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator until the date to use by on the sealed package. Once the package has been opened, please consume within 3 days.

Cooling or Warming Vegetable

In Traditional Chinese Medicine (TCM), lotus root is considered a cool vegetable when raw. However, it should always be at least blanched before eaten. (You can read more about that in our FAQ section below.)

Once the vegetable is blanched, it is considered a neutral food with neither warming nor cooling properties. Cooked lotus root is generally seen as having a balancing effect on the body.  It provides strengthening of the spleen, stimulates the appetite, strengthens blood, promotes tissue regeneration, strengthens qi and is also high in fiber.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Spicy Lotus Root Stir Fry

Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare.

Course Sides

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 80kcal

Author HWC Magazine

Ingredients

Blanch Lotus Root

• 12 slices Lotus root or about 2 segments washed, peeled and sliced
• water enough to cover the lotus root slices.
• Salt to taste
• ½ Lemon ½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root.

Stir Fry Sauce

• 2 tablespoons Soy sauce
  or tamari sauce for gluten free
• 1 teaspoon Sesame oil (see chef notes for gluten-free options)
  
• 1 teaspoon sugar or sugar substitute of choice
• ¼ cup Water
  
• 1 teaspoon cornstarch

Lotus Root Stir Fry

• 1 tablespoon Oil
  light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.)
• 1 inch Ginger knob peeled and grated
• 3 cloves Garlic
  fresh peeled and minced
• 1 teaspoon Sriracha or more to taste (doubanjiang sauce is also delicious)
• ½ teaspoon Red pepper chili flakes
  or to taste
• 2 Spring onions white part in with the aromatics and reserve the green section for garnish.
• blanched lotus root from above

US Customary - Metric

Instructions

Prepare Lotus Root

• If you are using fresh ginger root, pre-pare a bath of lemon water with ½ lemon juice (or vinegar) and enough water to cover the lotus root slices. Set aside. Wash fresh lotus root segments well. Peel and make sure you let the water run through the holes as they grow in mud - wash well. Slice about ⅛ inch thick. Place lotus root in lemon water bath.
• Blanch (boil) lotus root slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse well with cool water to stop the cooking process. Drain well and set aside.

  (If you are using refrigerated prepared peeled, sliced blanched lotus root preserved in a citric acid solution from the grocery store, you can skip this step. However, be sure to rinse well before using in the stir fry.)

Stir Fry Lotus Root

• While your lotus root is blanching, make the stir fry sauce. Mix soy sauce, sesame oil, sugar or sugar alternatives, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, Sriracha sauce, garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.
• Fry lotus root on medium high heat for 2 to 3 minutes on each side to get that nice little sear. If you have a small wok or frying pan, you may want to do this in batches to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thickens.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired. Enjoy!

Video

Notes

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut fresh lotus roots, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator sealed until the date to use by on the package. Once the package has been opened, please consume within 3 days.

Prepared Spicy Lotus Root Stir Fry should be stored in a sealed container in the refrigerator and consumed within 3 days or placed in the freezer for up to 2 months. Stir fried lotus root can be reheated in the microwave or stir fried on the stovetop for 3 to 4 minutes or until toasty warm. 

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 327mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg

The post Spicy Lotus Root Stir Fry appeared first on Healthy World Cuisine

Traditions

The Chinese Winter Solstice, Dongzhi 冬至 (dong jer) Festival celebrates winter's arrival with the longest night and the shortest day, and it usually happens around the third week in December according to the Chinese calendar, and lasts 15 days. Eating tangyuan together cements family unity and prosperity. In addition, the sweet soup is warming and nourishing on a cold winter's day. Other popular dishes around this festival are dumplings and hot pot to enhance the Yang (warm) when the weather is so Yin (cool).

The Lantern Festival, also known as the Yuan Xiao 元宵节 (yuan shao) Festival, celebrates first full moon after the Lunar New Year. The round shape of a glutinous rice ball is considered auspicious and represent the moon.  These and are eaten to symbolizes wholeness and unity within the family.

What's to Love

We can't wait for you to try that first bite! Those fun chewy sticky mini mochi balls-of-awesomeness are completely addictive - just like mini dumplings without the filling. If you ever tried our Baked Black Sesame Mochi Donuts  or Mung Bean Daifuku Mochi you know that special texture that only comes from glutinous rice flour recipes.

This quick and easy tang yuan recipe makes about 2 whole cups of plain sweet glutinous flour rice balls.  You can make them in advance and freeze them for later.  Then, any time you have last minute guests you can have a quick and easy dessert ready in about 10 minutes flat. In addition, this sweet dessert soup is gluten-free, dairy-free and vegetarian.

A special thank you to Wang Xiao Yu, for sharing her family Chinese dessert soup recipe with us today.

Chinese Dessert Soup

Have you ever tried a Chinese dessert soup like our Hot Black Sesame Cereal or Chinese Pear Dessert Soup? These Cantonese specialties fall into a category called tong sui 糖水 (tong sway), which literally translates to "sugar water". Unlike western desserts, they are only lightly sweet, a little bit healthier and are quick and easy to make.

Ingredients

Glutinous Rice Flour - is also known as sweet rice flour or sticky rice flour. Although its name sounds odd, it is completely gluten free.  Please do not confuse glutinous rice flour with "plain" rice flour. These are 2 completely different kinds of flour. Glutinous rice flour gives the glutinous rice balls and our Sweet Sticky Rice Chinese New Year Cake that addictive chewy texture.  

If you want to save time, sometimes you can find premade glutinous rice balls in the freezer section of an Asian food market.

Sugar - yes, just plain old, granulated sugar is used to sweeten the sweet rice balls. You can of course substitute with a sugar alternative of your choice.

Honey - or your favorite sweetener to sweeten the soup broth. You can use brown sugar, rock sugar, or your favorite sweetener of choice.

Ginger - fresh is best but you can also substitute with dried ground ginger. It adds warmth and depth to the dessert.

Dried Goji Berries - also known as wolf berries add a little sweetness to the sweet soup and to recipes like our Goji Berry and Red Dates Herbal Tea.

Osmanthus flowers - adds a delicious light floral flavor to the dessert soup. Of course, this is optional but really does make this dessert special. If you have extra osmanthus flowers, you might like to try our Framboise Osmanthus Rose Dressing.

Egg - add light swirls of silky egg to give the soup the texture of an egg drop soup.

Sweet Alcohol - Traditionally, tang yuan soup broth is made with a fermented Chinese rice wine (sweet rice wine, tian mi jiu 甜米酒,). This fermented sweet rice wine is made with glutinous rice that is fermented with yeast. It does not have a very high alcohol content but gives the dessert soup a slight sweet and tang taste.

Substitutions - Chinese Rice Wine

If you are not living in Asia, fermented Chinese rice wine can be very difficult to find. Our suggestion is to use a sweet alcohol substitution like a plum wine, passionfruit liquor, Elderflower Liquor, or any sweet liquor you desire.

We used Umeshu which is Japanese plum wine that is slightly tart, sweet, and delicious. Alternatively, you can just skip this ingredient and add a little more honey or sweetener to the tang yuan soup broth.

Different Flours

There are many different Asian glutinous rice flour brands on the market.

• One Japanese type of glutinous rice flour is called Mochiko flour.  It is ground very fine. We used it to make tang yuan and also our Homemade Snowy Moon Cakes.
•  Shiratamako flour is also another Japanese type of glutinous rice flour, but it is milled more course.
• Erawan is a glutinous rice flour from Thailand and is also very good for this recipe. (Please note, it's the one in the green package and not the red package)
• Chaphsal flour is a Korean brand of sweet rice flour.

Step By Step

For the full recipe and video, please scroll down to the recipe card below.

• Make the glutinous rice balls. Add the glutinous rice flour, sugar and hot boiling water and mix. Then add the cool room temperature water. (Adding the boiling water, starts the cooking process of the dough before they are boiled.)

• Form into a dough ball. Knead for a couple of minutes. Wrap with plastic and place in the refrigerator for 30 minutes or until cool.
• Put a little extra glutinous rice flour on your clean surface to prevent sticking. Cut into 4 sections.

• Roll each section into a rope about ½ inch in width and then cut into ½ inch sections. Roll into mini balls with your hands.
• Set the balls on a parchment paper or waxed paper lined plate to prevent sticking. Cover the balls with a damp tea towel while you are working on the rest of the balls, so they do not dry out.
• If serving 4 people. Reserve 1 cup of the glutinous rice balls for the sweet dessert soup and freeze the rest.

• Boil water with fresh ginger, Umeshu (sweet rice wine or sweet alcohol of choice) honey, goji berries for 3 to 5 minutes for the ginger flavor to shine through. Adjust to your preferred sweetness level. The soup becomes a sweet ginger syrup perfect for slurping.
• Add the fresh prepared glutinous rice balls into the soup broth and cook over a medium boil until they float to the top of the soup - around 3 to 5 minutes. Be sure to stir them so they do not stick together. Then continue to cook for about another 1-2 minutes for the best results.
• If cooking frozen glutinous rice balls, you will bring them to a boil 3 times and add a little bit of room temperature water with each re-boil just like we do for our Homemade Chinese Boiled Dumplings. Readjust the sweetness level to your liking.

• Then, add osmanthus flowers to the soup. Slowly add a beaten egg to the soup broth as if you are making an egg drop soup or hot and sour soup.
• Enjoy!

Why is my dough too dry?

If your tangyuan dough is too dry or cracking, don't worry. Just add a teaspoon of room temperature water at a time and knead the dough gently until it is soft and pliable. It should be soft and not sticky.

Sometimes, there is a significant difference between weighing and measuring ingredients. We have included both weight and US cup measurements for your convenience, but it is best to weigh. Weighing is most accurate.

Why is my dough too wet?

The glutinous rice flour dough should not be wet or stick to your fingers. Add a teaspoon of glutinous rice flour at a time and gently knead the dough until it is soft and pliable and no longer sticky. Sometimes, if you rest and cool your dough in the refrigerator covered with plastic wrap that will firm it up.

Cooking Tips

• Do not over work the dough as it will make the little tangyuan dumplings tough. Just enough to make it elastic and smooth.
• Letting the dough rest covered in plastic wrap in the refrigerator until it cools makes it less sticky and more manageable.
• Make sure to keep the glutinous rice balls covered with a damp tea towel while you are working on rolling the rest to prevent drying out.

Variations and Substitutions

• Add Chinese red dates also known as jujubes (红枣, hong zao) to the sweet soup. They are very nourishing, helps to tone blood deficiencies and strengthens spleen qi.
• We chose to keep the glutinous rice balls their natural white color. However, you can also add natural food dyes, if desired. Some families like to dye their balls pink, green, purple or the colors of the rainbow. However, avoid food gel dyes as these can change the consistency and flavor of the rice balls.  If you add flavors like pandan, matcha or ube extract, it may overwhelm the delicate traditional flavor of the tangyuan.
• Try adding a filling inside the tang yuan like black sesame, red bean, peanut or even Nutella. However, you must have a ratio of blended nuts or seeds with fat like butter or even coconut oil to create that gooey and soft center. Of course, a little sugar too.
• Explore different sweeteners like brown sugar, rock sugar, coconut sugar or sugar alternatives as they all add a little different flavor to the ginger syrup soup broth.
• Try it with fermented Chinese sweet rice wine. We think it add that addictive spunky funky flavor. We have noticed that you can even purchase this on Amazon if you can't find it at the Asian market.

What to Serve with Tang Yuan

As the weather is cool during these Chinese festivals, it is custom to eat and drink warming or 'yang' foods and beverages like Cassia wine (sometimes also called osmanthus wine or Kuei Hua Chen Chiew). It's a low alcohol Chinese Baijiu (white alcohol) that is flavored with the sweet almost apricot flavored osmanthus flowers.  

We like to serve Tranquil Lemon Ginger Tea and Hong Kong Style Egg Tarts with a warming bowl of tangyuan.

How to Store

Cooked Glutinous Rice Balls in Osmanthus Sweet Soup can be stored in the refrigerator for 1 to 2 days if covered in the ginger syrup soup. Otherwise, they will dry out and get hard. The soup can be reheated on the stovetop until warm and toasty.

Uncooked Glutinous rice balls can be stored in the freezer for up to 2 months. After you finish rolling out your tang yuan, place them on a lined baking sheet or plate so they are not touching.  Freeze uncovered for 1 hour, so they do not stick together.  Then, place them in a sealed freezer safe baggie or container.

Frequent Asked Questions (FAQ's)

More Chinese Dessert Soups

Egg Fruit Dessert Soup

Chinese Pear Dessert Soup

Hot Black Sesame Cereal

Chinese New Year Recipes

10+ Fun and Easy Chinese New Year Recipes

Daikon Bacon Radish Cake

Air Fryer Spring Rolls

Asian Steamed Fish

Sticky Rice Chinese New Year Cake

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Glutinous Rice Balls in Osmanthus Sweet Soup

Sticky chewy glutinous rice balls (tang yuan, 汤圆)are served in a warming ginger and osmanthus flower sweet soup with silky swirls of egg. Recipe makes 2 cups of tang yuan. 1 cup for the soup (if you are only serving 4 people) and 1 cup to freeze for later.

Course Desserts

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Resting time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 bowls

Calories 257kcal

Author HWC Magazine

Ingredients

Glutinous Rice Balls (Tang Yuan)

• 250 grams glutinous rice flour 2 cups and 4 tablespoons (also known as sweet rice flour) and about 2 tablespoons extra set aside to dust your board to prevent sticking.
• 100 grams granulated sugar ½ cup
• ½ cup boiling hot water
• ½ cup room temperature water

Osmanthus Sweet Soup

• 4 cups water
• ⅓ cup goji berries
  dried also known as wolfberries
• 2 inch knob ginger peeled and sliced or ½ teaspoon dried ground
• ½ cup Chinese rice alcohol or a sweet dessert wine like Umeshu.
• 1 cup glutinous rice balls tang yuan (recipe above)
• 5 tablespoons honey
  to taste or can substitute sweetener of choice
• 1 teaspoon Chinese Sweet Osmanthus Flower Tea
• 1 whole egg
  beaten

US Customary - Metric

Instructions

Glutinous Rice Balls (Tang Yuan)

• Add the glutinous rice flour, sugar and hot boiling water and mix together. Then add the cool room temperature water and mix. (Adding the boiling water first, starts the cooking process of the dough.)
• Form into a dough ball. Knead for a couple of minutes. Wrap with plastic and place in the refrigerator for 10 to 30 minutes or until cool.
• Put a little extra glutinous rice flour on your clean surface to prevent sticking. Cut into 4 sections. Roll each section into a rope about ½ inch in width and then cut into ½ inch sections. Roll into mini balls with your hands.
• Set the balls on a parchment paper or waxed paper lined plate to prevent sticking. We also sprinkled a little of the glutinous rice flour on the plate too. Cover the balls with a damp tea towel while you are working on the rest of the balls, so they do not dry out.

  If serving 4 people. Reserve 1 cup of the glutinous rice balls for the sweet dessert soup and freeze the rest. (Freezing direction in the recipe notes below.)

Osmanthus Sweet Soup Broth

• Boil water with goji berries, fresh ginger, fermented Chinese sweet rice alcohol (or Umeshu like we did or sweet alcohol or wine of choice) and honey for 3 to 5 minutes for the ginger flavor to shine through. Adjust to your preferred sweetness level.
• Add EITHER 1 cup fresh OR frozen glutinous rice balls to the osmanthus sweet soup broth!

  FRESH TANG YUAN: Add the FRESH prepared glutinous rice balls into the soup broth and cook over a medium boil uncovered until they float to the top of the soup - around 3 to 5 minutes. Be sure to stir them so they do not stick together. Then continue to cook for about another 1-2 minutes for the best results.

  FROZEN TANG YUAN: If cooking FROZEN prepared glutinous rice balls, do not unthaw them. Place them frozen directly into the boiling soup broth. Stir them so they do not stick together. You will notice that the soup will stop boiling at first because the cool glutinous rice balls dropped the temperature. Once the soup broth comes up to a rolling bubble, you will add a little cool water (2 tablespoons) to the soup pot. Allow the soup to come to a rolling boil again. Repeat the process a total of 3 times or until the glutinous rice ball dumplings float to the top of the pot. Then, cook at least one minute longer. Cook uncovered. Taste the soup and adjust the sweetness level to your liking.
• Then, add osmanthus flowers to the soup. Slowly add a beaten egg to the soup broth as if you are making an egg drop soup. Serve and Enjoy!

Video

Notes

How to Store

Cooked Glutinous Rice Balls in Osmanthus Sweet Soup can be stored in the refrigerator for 1 to 2 days if covered in the ginger syrup soup. Otherwise, they will dry out and get hard. The soup can be reheated on the stovetop until warm and toasty.

Uncooked Glutinous rice balls can be stored in the freezer for up to 2 months. After you finish rolling out your tang yuan, place them on a lined baking sheet or plate so they are not touching.  Freeze uncovered for 1 hour, so they do not stick together.  Then, place them in a sealed freezer safe baggie or container.

Why is my dough too dry?

If your tangyuan dough is too dry or cracking, don’t worry. Just add a teaspoon of room temperature water at a time and knead the dough gently until it is soft and pliable. It should be soft and not sticky.

Sometimes, there is a significant difference between weighing and measuring ingredients. We have included both weight and US cup measurements for your convenience, but it is best to weigh. Weighing is most accurate.

Why is my dough too wet?

The glutinous rice flour dough should not be wet or stick to your fingers. Add a teaspoon of glutinous rice flour at a time and gently knead the dough until it is soft and pliable and no longer sticky. Sometimes, if you rest and cool your dough in the refrigerator covered with plastic wrap that will firm it up.

Nutrition

Serving: 1bowl | Calories: 257kcal | Carbohydrates: 57g | Protein: 0.3g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 18mg | Iron: 1mg

The post Glutinous Rice Balls in Osmanthus Sweet Soup (Tang Yuan) appeared first on Healthy World Cuisine

Have you ever tried black sesame seeds in a dessert before? If you haven't tried it, you have no idea what you have been missing out on. Our Baked Black Sesame Mochi Donuts, Hot Black Sesame Cereal and Black Sesame Nice Cream are deeply nutty sweet treats and ready in under 30 minutes.  

Something magical happens when black sesame seeds are toasted and ground. First, they are marvelously nutty and fragrant. Secondly, when ground they act much like a flour and bind ingredients together. Lastly, the black color is stunning.

We have been performing lots of testing and "quality assurance" (eating cookies - smiling) to perfect this black sesame recipe just for you.  We can't wait to share with you all the baking hacks we learned along the way. So, let's get started!

Ingredients

Black Sesame Seeds - Makes these baked cookies nutty and addictive. You have 3 options.

1. To save time, you can purchase toasted ground black sesame powder from the Asian market or purchase this on Amazon.
2. Purchase whole "toasted" black sesame seeds and grind them using a food processor like we did with our black sesame bliss balls or get those muscles going and use a spice grinder or mortar and pestle.
3. You can also buy "raw" whole black sesame seeds. However, you will first need to toast them in a pan. Allow them to cool and then grind them into a powder.
4. Extra whole toasted black sesame seeds to top the cookie as a garnish. We would not skip it as it gives extra texture and nuttiness to the cookie. Have left over black sesame seeds? Try them in one of our other healthy black sesame dessert recipes.

Butter - unsalted and room temperature. Not melted - but soft. It should leave a dent in the butter when you gently press on it.  

Brown Sugar - light and packed. The molasses in the sugar makes the cookies chewy.

Granulated sugar - this gives the cookie that little crisp exterior and sometimes a crackle on the top of the cookie.

Egg - acts as a binder.

Gluten - Free 1:1 flour - (measure to measure flour) We used the King Arthur flour blend for this black sesame dessert cookie. If you do not need to worry about gluten, you can exchange with regular all-purpose flour.

Vanilla, Ginger, and Cinnamon - a pop of extra flavor. You don't taste these spices right away. However, you feel the warmth from the warming spices at the end. These, of course, are optional but make it extra delicious.

Cornstarch - the secret ingredient that makes the baked cookies have crispy edges but extra chewy interior.

Salt - helps round out the flavors.

Baking Soda - helps the cookies rise when baked.

How to Make: Step by Step

• Grind toasted black sesame seeds but not too long or you will end up with black sesame paste.
• Add room temperature butter, packed brown sugar and granulated sugar to a bowl and mix until creamy.

• Nest, add room temperature egg and vanilla to the butter sugar mixture just until mixed.
• In a clean bowl add gluten free 1:1 flour, ground black sesame seeds, salt, baking powder, ginger, cinnamon, and corn starch and mix well.
• Add the dry ingredients (flour mixture) slowly into the wet ingredients (butter mixture) and mix just until incorporated.
• Refrigerate the dough at least 2 hours. If you do not have the time, scoop cookies on to lined baking sheet and cover and refrigerate for at least 30 minutes. This step is important so the butter does not melt before the cookies have time to bake in the oven - or you will have flat cookies.

• Line baking sheet and place ½ rounded tablespoon of cookie dough at least 2 inches apart.

• Dip each cookie ball into toasted black sesame seeds and place the seed side up.
• Bake at 350 degrees for 7 to 10 minutes. Our cookies were done in 8 minutes. The edges may ever so slightly start to brown on the edges. Resist the urge to over bake as they will not be chewy.

• Allow the cookies to cool for 5 minutes on the baking tray then move to a wire rack to finish cooling.
• Enjoy!

How to Toast Sesame Seeds?

First things first! If you have purchased "toasted black sesame seeds" you can proceed immediately to the next step. However, if you have purchased "raw sesame seeds" you will need to toast them in a dry pan on the lowest heat level until you smell the nuttiness - around 3 to 5 minutes. Allow the seeds to cool completely before grinding.

How to Grind?

Food processor or Spice Grinder - Place your sesame seeds in the food processor and pulse it. Push down the sides frequently. If you grind your seeds too long, the oil from the seeds will create a paste. Although a black sesame paste is delicious for our Black Sesame Pie Cookies, it is not the effect we are going for in this recipe.

Mortar and Pestle - Use some muscle power and grind the seeds a little bit at time.

Bag method - Add the sesame seeds to a large gallon size sealable bag. Then using a rolling pin bash and roll until the seeds into a fine powder.

5 Tips for Baking Perfect Cookies

Making cookies seems like a simple enough taste, right? Well, yes - but no. Many seasoned bakers don't even need to think about it as they do these things naturally.  For others, a reminder is needed.

While testing the recipe for our black sesame cookies, we explored different ingredients, methods and had some epic fails while trying to make this recipe healthier. Things you are going to want to avoid!

We had all kinds of opportunities to take photos of what you should or should not do while prepping cookie dough. Today, we are going to share with you each type of failure and how to avoid it so that you can make the perfect cookie each time.

1) Soften the Butter

Sit the butter out at room temperature to soften, preferably overnight. It's perfectly softened when you lightly press your finger into the butter, and it leaves a dent. Alternatively, you can microwave butter at low power at 5 second intervals just until you reach the soft stage. DO NOT melt or warm the butter. The butter should still slightly cool to the touch.

If you decide to soften the butter in the microwave, you need to do this on low power. Butter goes from brick hard to a puddle in a nano second. Can you guess which photo above used melted butter? Our cookies were flatter than a pancake. In addition, the flour mixture did not combine well with the flour mixture.

The purpose of softening the butter is so that you can easily cream the butter and sugar together. Doing so, creates air and this helps the cookies rise, puff up and bake up lighter. Cream the softened butter and sugar together for about 3 to 5 minutes until light and fluffy , just like what we did for our Chewy Mandarin Orange Cookies.  However, do not over beat the mixture or you will beat all the air out - resulting in dense cookies.

We tried substituting a portion of the butter with apple sauce. The black sesame cookies were still tasty but more cake like than cookie in texture.

2) Measure Properly

We usually weigh ingredients as this is the most accurate method. However, we know that many of you do not have a scale, so we used cups as our measurement tool. Measure your flour by spooning it into the measuring cup.

Do not scoop the flour into the measuring cup from the bag of flour.  This will pack the flour and your cookies will be denser. Finally, level it off with a butter knife. Too much flour will make tough and dry cookies.

Brown sugar has molasses in it. It needs to be packed into the cup for a proper measurement just like we did with our Homemade Gingerbread Cookies . First, we tested a recipe using only light brown sugar. Although the cookie was chewy and moist, it lacked that bit of crisp on the ends and the cookies spread more.

Adding a mix of granulated sugar along with the brown sugar gives more rise to your cookies while still making them chewy. The reason is the granulated sugar absorbs some of the liquid in the cookie. This makes those addictive crispy edges and sometimes a crackle top to your cookie. 

3) Chill your Cookie Dough

We cannot reinforce this enough! Refrigerate your cookie dough for at least 2 hours or even overnight. If you don't have time for that, then scoop the cookie dough onto the lined baking tray, cover and place the cookies on the tray in the refrigerator for at least 30 minutes. This hack gets the butter chilled so that the cookies are less likely to spread in the oven before the cookies have time to cook.

4) Prepping the Cookie Dough

• Line your baking trays to prevent sticking.

• Use a cookie scooper or measuring spoon to make uniformed shaped balls for uniformed sized cookies. This step promotes even baking so all the cookies get done at the same time. Do not press the dough down.

• Don't be handling the dough too much. The warmth from your hands will melt the butter.

• Make sure your cookies are at least 2 inches apart on the baking sheet. The cookies will spread a little bit, so you need to allow for that space.

• Place the cookies on a room temperature or cool lined baking sheet. If your baking sheet is warm, the remaining heat from the pan will melt the butter in the cookies causing them to spread.

5) Baking Hacks

• Don't over bake! As a matter of fact, it is better to underbake so that your cookies stay chewy and soft.
• Bake one batch at a time and bake on the center rack.
• If you have an oven that is warmer on one side, you may need to turn your cookies halfway through the baking process.
• Use a timer and set it for less time. You can always cook it longer. Every oven is a little different.  Some ovens are hotter or cooler and elevation differences can play a role on how long your cookies need to bake. Do NOT overbake cookies! Cookies like our Cranberry Oatmeal Breakfast Cookies will continue to firm up after you remove them from the oven.
• Let your baked black sesame cookies rest on the baking sheet for 2 to 3 minutes before moving them to a wire rack to cool. Less risk for breaking them.
• Don't let your cookies rest on the baking sheet too long as they will continue cooking resulting in over baked cookies.

Variations

• Add ins like dark chocolate, goji berries, pitted Chinese red dates can be stirred in before chilling the cookie dough.
• If you do not need to keep the recipe gluten-free you can use regular all-purpose flour instead of gluten free baking 1:1 flour.
• Top with flaky sea salt.
• Dunk in a delicious frothy black sesame latte with strawberry foam.

Frequently Asked Questions (FAQ's)

Chewy Black Sesame Cookies are the ultimate gluten-free chewy cookie and goes perfectly with a steaming hot-pot of Goji Berry and Red Dates Herbal Tea. We can't wait for you to make a batch today.

More Cookie Recipes

60 Cookie Recipes from Around the World

Chocolate Espresso Fig Balls

No Bake Cranberry Bliss Balls

Homemade Gingerbread Cookies

Chewy Mandarin Orange Cookies (Gluten-Free & Vegan)

Fudgy Chocolate Macadamia Nut Cookies (Gluten-Free & Vegan)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Black Sesame Cookies

Gluten-free Black Sesame Cookies are nutty lightly spiced Asian cookies with crisp edges and an addictive chewy center.

Course Desserts

Cuisine Chinese

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill Time in Refrigerator 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 32 cookies

Calories 87kcal

Author HWC Magazine

Equipment

• food processor, spice grinder or mortar and pestle to grind black sesame seeds

Ingredients

Grind Black Sesame Seeds (skip this step if you are using pre-ground sesame seeds)

• ¾ cup black sesame seeds
  toasted ground (and extra ¼ cup whole for garnish)

Wet Ingredients

• ½ cup butter softened but NOT melted
• ½ cup brown sugar light - packed
• ⅓ cup granulated sugar
• 1 large egg whole
• 1 teaspoon vanilla extract or paste

Dry Ingredients

• 1 and ¼ cup gluten free 1:1 baking flour measure to measure flour (or regular all purpose flour if you do not need it to be gluten-free)
• ¾ cups ground black sesame seeds ingredient from above
• 1 teaspoon baking soda
• 1 /4 teaspoon salt
• 1 teaspoon ginger dried ground (optional)
• 1 teaspoon cinnamon dried ground (optional)
• 2 teaspoons cornstarch

US Customary - Metric

Instructions

Toast and Grind Black Sesame Seeds (if you purchased pre-ground toasted sesame seeds, you can skip this step)

• If you purchased whole "raw" black sesame seeds, you will first need to toast them in a pan in a dry pan for 3 to 5 minutes over very low heat just until they smell toasty. Stir and keep your eye on them so they do not burn. Allow them to cool.
• Whole "toasted" black sesame seeds can be ground into a powder using a food processor, spice grinder, mortar and pestle or even the bag method and rolling pin. You will need to scape down the sides of the food processor or spice grinder and shake periodically. Do not over mix or it will turn into black sesame paste. Set aside

Wet Ingredients

• Add room temperature softened butter, packed brown sugar, and granulated sugar to a bowl and mix until creamy.
• Nest, add room temperature egg and vanilla to the butter sugar mixture just until mixed.

Dry Ingredients

•  In a clean bowl add gluten free 1:1 flour, toasted ground black sesame seeds, salt, baking powder, ginger, cinnamon, and cornstarch and mix well.

Putting it all Together

• Add the dry ingredients (flour mixture) slowly into the wet ingredients (butter mixture) and mix just until incorporated.
• Cover and refrigerate the cookie dough at least 2 hours. If you do not have the time, scoop cookies on to lined baking sheet and cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees F (176 degrees C).
• Line baking sheet and place ½ rounded tablespoon of cookie dough at least 2 inches apart.
• Bake for 7 to 10 minutes. Our cookies were done in 8 minutes. The edges may ever so slightly start to brown on the edges. Resist the urge to over bake as they will not be chewy.
• Allow the cookies to cool for 3 to 5 minutes on the baking tray then move to a wire rack to finish cooling.
• Makes about 30 to 32 small chewy sesame seed cookies. Store in a sealed container. Enjoy!

Video

Notes

These cookies can be kept in a sealed container for up to 3 days at room temperature, 7 days in the refrigerator or up to 3 months in the freezer.

The cookies will firm up when refrigerated or frozen. Leave them sit out at room temperature for 15 minutes to soften. If you are impatient like us, just pop a couple in the microwave for 5 to 10 seconds to get them soft and chewy again.

Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 132mg | Potassium: 20mg | Fiber: 1g | Sugar: 5g | Vitamin A: 98IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg

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Melo Melo Coconut Dessert Recipe

This unique coconut jelly (also known as coconut jello) recipe is a copycat "chai latte version" of the famous Melo Melo Coconut Dessert. However, our version is a little richer because we do not use any coconut water or regular dairy - just creamy coconut milk.  Now, you can now make this easy recipe at home at a fraction of the cost.

Ingredients

Coconut Milk - Full fat for that luxurious silky smooth mouth feel. This is "canned" coconut milk and NOT "drinkable" coconut milk in a carton like we used for our Spicy Chocolate Chai Pu-erh Chia Pudding.   We have not tested this recipe with canned low fat coconut milk.

Unflavored Gelatin - Pasture - raised, grass Fed unflavored beef gelatin is the best. However, you can also use Knox gelatin. We have used the NuNatural brand for this recipe and our Valentine Day Jello Jigglers with good results.

Chai Spices - Either whole or dried ground cardamom, ginger, cinnamon, and star anise. You can use Chinese five spice powder as a replacement for star anise in this recipe and is a delicious addition to Asian spiced baked pears. We like to sprinkle in a little extra dried ground cinnamon at the end to give the coconut jelly a little pop of color specks and flavor.

Sugar or Sugar Alternative of Choice - We used just regular granulated because we only like our desserts lightly sweet and to preserve the white color of the coconut. However, you can use brown sugar, sugar alternatives of choice or even date paste to sweeten. Please note: If you use brown sugar or date paste the color of the coconut will turn a tan, brown color.

Vanilla - to balance the flavors.

How to Make: Step - By - Step Directions

Please refer to the recipe card below for the full and complete directions.

• Bloom or dissolve the gelatin in cool water. The mixture will thicken to the consistency of apple sauce.

• Add coconut milk, chai spices (cardamom, ginger, cinnamon, and star anise), sugar, salt, vanilla and bloomed gelatin into a pan and simmer gently. Whole spices take a little longer for flavors to mingle. However, ground spices only need about 15 minutes. Heating activates the gelatin.
• Stir continuously until the gelatin dissolves.
• Strain and remove the whole spices.

• Pour the Spicy Chai coconut Jelly into jars or serving containers and allow to cool to room temperature.
• Cover and place in the refrigerator to set for 4 hours or overnight.  We used little 4 ounce jam jars as they have convenient little matching lids.

• Garnish with fruit or chocolate as desired.

Variations and Toppings

• Top your Spicy Chai Coconut Jelly with an in-season fruit of choice. Fresh berries are delicious when in season. However, canned mandarin oranges are always in season (smiling) and great pantry ingredient to have on hand. More importantly, we like to keep the texture of the dessert ingredients soft and supple.
• The warming spices also pair well with fresh figs, dried dates, or even rum marinated raisins. Yes, that is certainly a must try - especially around the holidays.
• Dark chocolate paired with oranges and chai spices are a match made in heaven.  Delicious topping for festive fall or winter dessert.
• Stir in fresh fruit like mangoes, dragon fruit or berries BEFORE the jello sets.
• Tongue numbing Anise seed spice is a fabulous addition but if you can find that, exchange with a little Chinese five spiced powder as anise is one of the main ingredients.
• Want to make this coconut dessert vegan? Use 2 teaspoons of agar agar which is made from seaweed instead of gelatin that is made from cattle skin, bones, and cartilage.
• Make coconut jelly cubes!

How to make Coconut Jelly Cubes?

1. Spray a little oil into the bottom of an 8-inch x 8-inch non-stick cake pan.
2. Then, line the pan both ways with plastic wrap.  Allow a little plastic wrap to hang over both sides so it is easier to lift out of the cake pan.
3. Pour the strained coconut chai mixture into the pan.
4. Allow to cool and then place in the refrigerator to cool and set - about 4 hours or overnight.
5. Then, using the plastic wrap overhang, carefully remove spicy chai coconut jelly.
6. Cut into cubes or diamond shapes and serve. Dip in shredded coconut flakes, if desired.

Recipe Tips

• Bloom the gelatin first in cold water. This makes sure that the gelatin gets dissolved completely. If you dump the dry gelatin powder directly into the heated coconut chai milk, it will clump up.
• Cook the spiced coconut mixture over medium heat. You will first notice little bubbles forming on the side. Keep your eye on it and keep stirring. Once the mixture starts a gentle boil, immediately remove off the heat.
• Make sure you continue stirring until all the gelatin is dissolved and none is sticking to the bottom of the pan.
• Don't take your eyes off the pan. If you have ever had to clean up the stove top burners after a milk overflow, you will never do that again.
• Be sure to strain the hot coconut chai mixture through a fine mesh strainer to remove any of the gelatin that may have not melted and/or whole spices.
• Cover and place in the refrigerator so a skin does not form.
• Best kept in refrigerator until ready to eat as it gets softer when at room temperature.

Frequent Asked Questions (FAQ's)

More Asian Desserts

Easy Mango Sticky Rice

Chinese Pear Dessert Soup

Baked Black Sesame Mochi Donuts

Apple Pie Pot Stickers

Braised Orange Anise Lotus Root

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Spicy Chai Coconut Jelly

Silky smooth Spicy Chai Coconut Jelly is a light and creamy Asian pudding dessert.

Course Desserts

Cuisine Chinese, Thai

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 4 ounce cups

Calories 110kcal

Author HWC Magazine

Ingredients

• ½ cup Cold water
• 5 teaspoons Unflavored gelatin
  (we used a grass fed non GMO unflavored beef gelatin or you could use Knox gelatin)
• 26 ounces Coconut milk
  2 cans (full fat)
• 6 whole Cardamom pods
  bashed whole (or 1 teaspoon dried ground)
• 4 whole Cinnamon sticks
  or 2 teaspoons dried ground
• 2 to 3 whole star Anise or 1 teaspoon ground anise or 5 spice powder
• 2 inch Ginger
  knob fresh peeled and sliced or ½ teaspoon dried ground
• 3 to 4 tablespoons granulated sugar or sugar alternative of choice ( as we only like our delicately sweet, can also use honey, coconut sugar or brown sugar if not watching your carb intake) Taste test and add more if you like yours sweeter.
• ½ teaspoon ground cinnamon optional if using whole spices
• 1 teaspoon vanilla
• ¼ teaspoon salt
• canned mandarin oranges, raspberries, etc. other fruit as desired for garnish - optional
• dark chocolate optional - garnish

US Customary - Metric

Instructions

• Bloom the Gelatin: In a small bowl, add the cold water and unflavored gelatin. Stir and set aside for 1 minute. Do not let it set to long. First the gelatin will turn into an applesauce consistency and then into a firmer gel. You want to work with it while it is in an applesauce consistency OR stir it up really good.
• In a sauce pan, add the coconut milk and spices in either whole or ground version (cardamom, cinnamon, anise seeds and ginger). Then add sugar or sugar alternative and stir.
• Stir the dissolved bloomed gelatin mixture again. Add the gelatin mixture, a sprinkle of extra ground cinnamon (optional if you used WHOLE spices - it gives the dessert a pop of color ), vanilla and a pinch of salt to the spiced coconut milk. Stir continuously over medium simmer heat for about 15 minutes until the gelatin is fully dissolved and the essence of the spices are fragrant.

  Taste and adjust the sweetness level to your liking. (We only like delicately sweet desserts but you may want yours sweeter)
• First, the coconut mixture will start to show little bubbles on the side. Once it starts a very soft boil. Turn off the heat immediately and remove from burner - if you have an electric stovetop.
• Pour the coconut jelly mixture through a fine mesh strainer.
• Then, carefully pour the strained coconut mixture into individual serving cups. If you have any bubbles on top, you can remove them so you have a prettier dessert - but not required. Cover and refrigerate for about 4 hours or overnight. Your Spicy Chai Coconut Jelly will turn into a jello dessert.
• Just before serving garnish with canned mandarin oranges, raspberries or any fruit you desire. Chocolate, although it is not required is so good with the chai spices - highly recommended. Enjoy!

Video

Notes

Leftover can be stored in the refrigerator for up to 3 days. 

How to make coconut jelly cubes?

• Spray a little oil into the bottom of an 8-inch x 8-inch non-stick cake pan.
• Then, line the pan both ways with plastic wrap. Allow a little plastic wrap to hang over both sides so it is easier to lift out of the cake pan.
• Pour the strained coconut chai mixture into the pan.
• Allow to cool and then place in the refrigerator to cool and set - about 4 hours.
• Then, using the plastic wrap overhang, carefully remove spicy chai coconut jelly.
• Cut into cubes or diamond shapes and serve. Dip in shredded coconut flakes, if desired.

Recipe Tips

• Bloom or dissolve the gelatin first in cold water. This makes sure that the gelatin gets all the way absorbed. If you dump the dry gelatin powder directly into the heated coconut, it will clump up.
• Cook the spiced coconut mixture over medium heat. You will first notice little bubbles forming on the side. Keep your eye on it and keep stirring. Once the mixture comes to a full boil, immediately remove off the heat.
• Make sure you continue stirring until all the gelatin is dissolved and none is sticking to the bottom of the pan.
• Don't take your eyes off the pan. If you have ever had to clean up the stove top burners after a milk overflow, you will never do that again.
• Be sure to strain the hot coconut mixture through a fine mesh strainer to remove any of the gelatin that may have not melted and/or whole spices.
• Cover and place in the refrigerator so a tough skin does not form. Best kept in refrigerator until ready to eat as it gets softer when at room temperature

Nutrition

Serving: 14 ounce serving | Calories: 110kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 6g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 155mg | Potassium: 23mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.3mg

The post Spicy Chai Coconut Jelly appeared first on Healthy World Cuisine