Blanch the walnuts and remove the skins. Grind them to a powder, then add 1 quart water.
Bring the mixture to the boil and simmer gently for 40 minutes. Strain through
cheesecloth. Add the sugar, powdered rice, and 1 1/4 cups of water to the
strained walnut 'milk'. Put the mixture into heavy saucepan and bring to the
boil, stirring constantly. Insert an asbestos pad and continue to stir for 25
minutes. Serve in soup bowls.
Steamed Pears in Honey Serves 6
1/4 cups of honey
1/8 cup sugar
2 1/2 tablespoons liqueur(Chinese Rose Dew, Kirsch, Cherry Brandy or Creme de Menthe)
Peel the pears, leaving the stems as 'handles'.
Stand the pears in a pan and barely cover with water. Simmer for 30 minutes, sprinkle the pears with sugar, and simmer for a further 5 minutes. Reserve half or the water in the pan for later use and pour away the reminder. Refrigerate the pears for 2 hours; then add the honey and liqueur to the reserved water ands stir until well-blended. Put the mixture in the refrigerator.
Place each pear in a dessert bowl and pour over the chilled liqueur/honey mixture. Serve with whipped cream if desire.
1/2 cup tapioca
1 14 cups glutinous rice flour
1/4 cup brown sugar
1 cup sweetened black bean paste
2 1/2 tablespoons sugar
3 slices ginger root
Soak the tapioca for 4 hours, then drain throughly. Mix the rice flour with the tapioca. Knead until the tapioca and rice flour are very well-blended. Mix the brown sugar with the bean paste and blend well. Take a piece of dough and form it into a ball the size of a large cherry; then flatten it slightly. Make a deep indentation in the middle of the ball and place some of the sweetened black bean paste inside. The paste should amount to about one third of the quantity of dough in the ball. Fold the edges of the dough-ball round the filling, completely enveloping the black bean paste. Seal the edges carefully and shape the dough into a ball once more, rolling it until it is quite round. Repeat this process until all the dough and black bean paste have been used up.
Heat the sugar and the ginger in 2 quarts of water. Bring to the boil and simmering liquid.Drop al the balls carefully into the simmering liquid. COntinue to simmer gently for 20 minutes, by which time the balls should have floated up to the surface.
Divide the bals among the serving dishes, which should be half-filled with the sugar/ginger soup.
CAREFULL WHEN BITTING INTO THE BALLS. IT COULD BE VERY HOT!!!!!
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