Sunday 25th January 2009

by rkhooks

chinesedelight

Gung Hai Fat Choy! The year of the Ox kicks off today which means it’s going to be more of a conservative year: sure and steady. Apparently those who have sown seeds will see the benefits this year as long as they look after their business. This recipe was inspired by the tradition of making sticky glutinous cakes for Chinese New Year. Apparently offering sticky glutinous cakes to family signifies cohesiveness (represented by the gluton). These sweet treats are also offered to the kitchen god who resides in Buddhist chinese families in the hope that bringing sweet offerings the kitchen God will only have sweet things to give in the coming year.

I really went overboard with the red colouring as red symbolises good fortune in Chinese culture. Reduce the amount if you want something a little less in your face.

Chinese New Year delights

500ml water
450g caster sugar
100g icing sugar
1 tbsp red food colouring
150g cornflour
4 tbsp rose water
1 tsp ground mixed spice
1 tsp powdered agar agar*

Dusting mixture
2 tbsp cornflour
5 tbsp icing sugar
1/2 tsp ground mixed spice

Pour half of the water into a heavy based saucepan and add the sugars. Heat until the sugar has dissolved and then bring to the boil.

Reduce the heat and simmer until the mixture reaches 115

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8 Responses to “Chinese New Year delights”

  1. [...] Favorite Recipes I say Tomayto, You Say… @ Bong Mom’s CookBook Chinese delights @ R Khooks Apple Candle @ Priya’s Sourashtrian Kitchen Eat Healthy Live Better @ Nanna Adige Seared Duck [...]

  2. [...] Favorite Recipes I say Tomayto, You Say… @ Bong Mom’s CookBook Chinese delights @ R Khooks Apple Candle @ Priya’s Sourashtrian Kitchen Eat Healthy Live Better @ Nanna Adige Seared Duck [...]

  3. Turkish Delight with a twist – very cool indeed! I made some (normal ones) at Christmas but no matter how hard I tried, just couldn’t get a good photo out of them. That doesn’t normally stop me blogging, but I gave up in the end anyway.

  4. rkhooks says:

    Snooky doodle – Thanks, I’ll be trying another version of these sometime soon. You can easily change the flavours
    Amanda – Congrats on it being your year! It should be a biggie then :-)
    Christy – Yeah sometimes as delicious as CNY food is, it can look a little unappetising.
    Mallory Elise – I can’t believe that I’ve only found out about your blog now after you’ve back to the States :-( Let me know if you come back, we should meet up.

  5. i really love this one–it’s so different from the rest. tomatoes and strawberries you know.

    oh my god though—i was poking around your blog and went to your portfolio and i cant beleive that you’ve done some of those magazine spreads!!!!! i saw the thumbnails and immediately said ahk!!! i know those!!! the elle a la table from easter last year–that is my absolute favorite, i still have it in my magazine box next to my desk (i moved from paris to the us in july yet still filled a suitcase with old foo magazines) i loved it so much it even inspired me to buy red egg cups with white polka dots–you work at la cocotte too? i always wanted one of those little aprons…i’ve been there so many times!!

    anyways–c’est

  6. Christy says:

    Oh these are gorgeous!! And so perfect for CNY!! Finally, a Chinese new year treat that is also a treat to the eyes!!

  7. Amanda says:

    It’s finally my year! I’ve been waiting for the year of the ox :) I hope you get to enjoy some other chinese treats. I hope my mom gets cooking, but the chances are slim to nil. But that means we can grab some yummy noodles at our favorite takeout place.

  8. this looks really interesting recipe and they look so nice

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