Origin of Eight Treasure Rice Pudding:
The origin of Eight Treasure Rice Pudding can be traced back to the ancient Chinese imperial court, where it was prepared as a celebratory dish. The number eight is considered highly auspicious in Chinese culture, symbolizing wealth and abundance. Traditionally, the dish would be made with a variety of ingredients that represent the blessings of life, such as longevity, wealth, and happiness. Today, it is a popular dish during major holidays, particularly the Lunar New Year, where it is believed to bring good luck and prosperity for the coming year.

Why It’s Loved:
This pudding is loved for its combination of textures and flavors. The glutinous rice provides a chewy base, while the sweet toppings of fruits, nuts, and beans add both sweetness and crunch. The dish is not only delicious but also visually stunning, with the colorful array of ingredients creating a beautiful presentation. As a symbolic dish, it is often served as a gesture of goodwill and blessings during the Lunar New Year celebrations, making it a meaningful and enjoyable treat for all ages.

Eight Treasure Rice Pudding

Recipe by RecipeWikki

Servings

8

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 cups glutinous rice (soaked for 4 hours)

• 1/2 cup red bean paste (store-bought or homemade)

• 1/4 cup dried lotus seeds

• 1/4 cup dried longan

• 1/4 cup dried jujube dates (chopped)

• 1/4 cup candied winter melon

• 1/4 cup dried goji berries

• 1/4 cup peanuts or walnuts

• 1/4 cup honey or sugar (to sweeten)

• 2 tbsp coconut milk (optional)

• 1 tbsp sesame seeds (for garnish)

Directions

• Prepare the Rice:
  Rinse the soaked glutinous rice until the water runs clear. Steam the rice for about 30-40 minutes or until it becomes tender and sticky.
• Prepare the Toppings:
  In a small bowl, soak the dried lotus seeds and dried longan in warm water for about 20 minutes to rehydrate them.
  Chop the dried jujube dates and candied winter melon into small pieces.
  Set aside the goji berries, peanuts, and walnuts.
• Assemble the Pudding:
  Once the rice is cooked, place it in a round, deep dish or a small bowl. Press it down gently to form a base.
  Spread a thin layer of red bean paste on top of the rice.
• Add the Toppings:
  Arrange the eight “treasures” on top of the red bean paste, creating a visually pleasing pattern. Use lotus seeds, longan, jujube dates, winter melon, goji berries, peanuts, and walnuts. You can be creative in how you arrange the toppings.
• Steam the Pudding:
  Steam the entire dish for another 10-15 minutes to allow the flavors to meld together.
• Sweeten and Serve:
  Once done, drizzle some honey or sugar over the top for added sweetness. You can also add a touch of coconut milk if you like a richer flavor.
  Garnish with sesame seeds before serving.
• Enjoy:
  Serve the Eight Treasure Rice Pudding warm or at room temperature. It makes a delightful dessert or a symbolic offering during the Lunar New Year.

Notes

• Storage: This pudding can be stored in an airtight container in the refrigerator for up to 3 days.

The post Eight Treasure Rice Pudding appeared first on RecipeWikki.

Origin of Lunar New Year Peanut Cookies:
Peanut cookies have their roots in Chinese baking traditions, particularly in Southern China and Southeast Asia. They are commonly made during the Lunar New Year as part of the sweet treats offered to family and guests. The peanuts used in these cookies symbolize wealth and good fortune, which aligns with the festive wishes for prosperity and happiness during the new year. Over time, these cookies have become an integral part of the Chinese New Year celebrations, often found alongside other traditional snacks and desserts.

Why They’re Loved:
These peanut cookies are adored for their rich, nutty flavor and delicate crunch. The combination of roasted peanuts and simple, wholesome ingredients creates a comforting snack that is easy to make and share. Their melt-in-your-mouth texture and the festive significance make them a perfect choice for celebrating the Lunar New Year. These cookies are a great way to welcome the new year with good luck and positive energy.

Also Read:He Jia Tuan Yuan (Tofu Ball Soup for Lunar Chinese New Year) – RecipeWikki

Lunar New Year Peanut Cookies

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

120

kcal

Ingredients

• 1 cup unsalted roasted peanuts, finely chopped

• 1 1/2 cups all-purpose flour

• 1/2 cup powdered sugar

• 1/4 cup vegetable oil

• 1 egg yolk

• 1/4 tsp vanilla extract

• Pinch of salt

• 1 tbsp sesame seeds (optional, for garnish)

Directions

• Prepare the Peanut Mixture:
  Preheat the oven to 350°F (175°C).
  In a bowl, mix the finely chopped roasted peanuts with the all-purpose flour, powdered sugar, and a pinch of salt
• Make the Dough:
  Add the egg yolk, vegetable oil, and vanilla extract into the dry ingredients and mix everything together until a dough forms. The dough should be slightly crumbly but hold together when pressed.
• Shape the Cookies:
  Roll small portions of the dough into balls, about the size of a walnut. Place the balls onto a lined baking sheet, gently flattening them with your fingers or a fork.
  If desired, sprinkle sesame seeds on top for a decorative touch.
• Bake the Cookies:
  Bake in the preheated oven for about 12-15 minutes or until the edges of the cookies are golden brown. Be careful not to overbake as they can become too hard.
• Cool and Serve:
  Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Enjoy:
  These peanut cookies are now ready to be enjoyed with your family and friends during the Lunar New Year celebrations.

Notes

• Storage: Store the cookies in an airtight container at room temperature for up to a week.

The post Lunar New Year Peanut Cookies appeared first on RecipeWikki.

Origin of Hong Kong Style Egg Tarts:
The Hong Kong Style Egg Tart has its roots in Portuguese custard tarts, introduced to Hong Kong by Portuguese settlers during the colonial era. The original Portuguese version, known as “Pastéis de Nata,” was adapted to suit local tastes, resulting in the creation of the egg tart as it is known today. Over time, this pastry became a staple in Hong Kong bakeries and dim sum menus, known for its rich custard filling and delicate, flaky crust.

Why They’re Loved:
These egg tarts are adored for their contrast in textures—smooth and creamy custard inside with a crisp, buttery shell. The custard is slightly sweet and fragrant, while the pastry shell adds a satisfying crunch. Egg tarts are typically enjoyed with tea, making them a delightful snack or dessert after a meal. Their delicate nature and balance of flavors have made them a beloved treat worldwide

Also Read : Anko (Sweet Red Bean Paste): A Japanese Delight – RecipeWikki

Hong Kong Style Egg Tarts

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

250

kcal

Ingredients

• 1 sheet puff pastry (store-bought or homemade)

• 1/2 cup milk

• 1/2 cup heavy cream

• 3 large eggs

• 1/4 cup sugar

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• Pinch of salt

Directions

• prepare the Tart Shells:
  Preheat the oven to 375°F (190°C).
  Roll out the puff pastry sheet on a flat surface and cut it into small circles to fit into your tart pan. Gently press the pastry into the molds and set them aside
• Make the Custard Filling:
  In a saucepan, combine the milk, heavy cream, and sugar. Heat the mixture over medium heat until it is hot but not boiling.
  In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and a pinch of salt.
  Slowly pour the hot milk mixture into the egg mixture, whisking constantly to avoid curdling.
  Strain the custard mixture through a fine sieve into a clean bowl to remove any lumps.
• Assemble the Tarts:
  Pour the custard mixture into the prepared tart shells, filling each one almost to the top.
  For a golden finish, brush the edges of the pastry with a little egg wash.
• Bake the Tarts:
  Place the tarts on a baking tray and bake for about 20-25 minutes or until the custard is set and the pastry is golden brown. The custard should have a slight wobble when gently shaken
• Serve:
  Let the tarts cool for a few minutes before serving. Enjoy them warm or at room temperature with a cup of tea.
• Enjoy:
  Delight in the perfect combination of flaky pastry and smooth, creamy custard that makes Hong Kong Style Egg Tarts so irresistible.

Notes

• Pastry: For a flakier texture, use puff pastry, or for a more traditional texture, use shortcrust pastry.

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