 | |
| Type | Cake |
|---|---|
| Course | Dessert |
| Place of origin | China |
| Region or state | Guangdong |
| Main ingredients | Red bean paste |
| Red bean cake | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 紅豆糕 | ||||||||||
| Simplified Chinese | 红豆糕 | ||||||||||
| |||||||||||
Red bean cake is a type of Chinese cake with a sweet red bean paste filling. There are many regional varieties,including Taiwanese versions. [1] [2]
Cantonese-style red bean cake is made with hardened red bean paste that has been frozen. The cake is sweetened and sprinkled with sesame seed. It is generally tough to bite,and is served as a square block. Depending on the particular region within China,this may be seen as a year-round snack,or as a seasonal pastry consumed on certain traditional Chinese holidays.
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Mochi,is a Japanese rice cake made of mochigome (もち米),a short-grain japonica glutinous rice,and sometimes other ingredients such as water,sugar,and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan,it is traditionally made in a ceremony called mochitsuki. While eaten year-round,mochi is a traditional food for the Japanese New Year,and is commonly sold and eaten during that time.
Hong dou tang or Hong dou sha is a popular Chinese dish served in Mainland China,Taiwan,Hong Kong,Macau,and places with Chinese diaspora. It is categorized as a tang shui 糖水or sweet soup. It is often served cold during the summer,and hot in the winter. Leftover red bean soup can also be frozen to make ice pops and is a popular dessert.
Glutinous rice is a type of rice grown mainly in Southeast and East Asia,and the northeastern regions of South Asia,which has opaque grains,very low amylose content,and is especially sticky when cooked. It is widely consumed across Asia.
A mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival (中秋節). The festival is primarily about the harvest while a legend connects it to moon watching,and mooncakes are regarded as a delicacy. Mooncakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is widely regarded as one of the four most important Chinese festivals.
Castella is a kind of wagashi originally developed in Japan based on the "Nanban confectionery". The batter is poured into large square or rectangular molds,baked in an oven and cut into long rectangular shapes. Since the recipe calls for mizuame,a type of sugar syrup,Castella has a moist texture.
Wagashi is a traditional Japanese confection that is often served with green tea,especially the type made of mochi,anko,and fruit. Wagashi is typically made from plant-based ingredients with an emphasis on seasonality,and generally making use of cooking methods that pre-date Western influence in Japan.
Black bean paste,commonly called dòushā or hēidòushā (黑豆沙),is a sweet bean paste often used as a filling in cakes such as mooncakes or doushabao in many Chinese and Taiwanese cuisines.
Nian gao,sometimes translated as year cake or New Year cake or Chinese New Year's cake,is a food prepared from glutinous rice flour and consumed in Chinese cuisine. It is also simply known as "rice cake". While it can be eaten all year round,traditionally it is most popular during the Chinese New Year. It is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高),which means "a more prosperous year". The character 年is literally translated as "year",and the character 糕(gāo) is literally translated as "cake" and is identical in sound to the character 高,meaning "tall" or "high". Nian gao (年糕) also is an exact homonym of "sticky cake" (黏糕／粘糕),the character 黏／粘(nián) meaning "sticky".
A rice cake may be any kind of food item made from rice that has been shaped,condensed,or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour,those made from ground rice,and those made from whole grains of rice compressed together or combined with some other binding substance.
Tangyuan are a traditional Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes,anything between a marble to a ping pong ball,and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival,but because the name is a homophone for union and symbolizes togetherness and completeness,this dish is also served at weddings,family reunions,Chinese New Year,and the Dōngzhìfestival.
Bakpia or Hopia is a popular Indonesian and Philippine bean-filled moon cake-like pastry originally introduced by Fujianese immigrants in the urban centers of both nations around the past centuries. It is a widely available inexpensive treat and a favoured gift for families,friends and relatives.
Chinese desserts are sweet foods and dishes that are served with tea,along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice,sweet bean pastes,and agar. Due to the many Chinese cultures and the long history of China,there are a great variety of desserts of many forms.
Kudzu powder,called géfěn (葛粉) in Chinese,kuzuko in Japanese,chik-garu (칡가루) or galbun in Korean,and bột sắn dây in Vietnamese is a starch powder made from the root of the kudzu plant. It is used in traditional East Asian cuisine mainly for thickening sauces and making various types of desserts.
Crystal cake is one of the traditional desserts in Weinan city of eastern Shaanxi,China. It has more than 800 years of history. Crystal cake was first invented in Xiagui during the Song Dynasty,then it spread throughout the region. It gets its name from its filling,which is glittering and translucent,like crystal.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls,and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan,a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi also traditionally eats at the Dongzhi Festival in Thailand,which is festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as using food coloring instead of natural color,using soy milk instead of Coconut cream,sliced Pumpkin to add inside rice balls,et cetera. There's other type of Bua loi in other country from China,Japan,Indonesia,Myanmar,Philippines,Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories,protein of 10.4 grams,carbohydrate of 6.3 grams,and fat of 25 grams.
Red bean paste or red bean jam,also called adzuki bean paste or anko,is a paste made of red beans,used in East Asian cuisine. The paste is prepared by boiling the beans,then mashing or grinding them. At this stage,the paste can be sweetened or left as it is. The color of the paste is usually dark red,which comes from the husk of the beans. In Korean cuisine,the adzuki beans can also be husked prior to cooking,resulting in a white paste. It is also possible to remove the husk by sieving after cooking,but before sweetening,resulting in a red paste that is smoother and more homogeneous.
