Our fall weather has been kind of cold. It seems like we had summer, lots of rain, then winter is here …..Do you ever crave for a nice warm dessert after dinner on a cold night ? My daughter and I certainly do ! And often we want something that’s slightly healthier. Here is one very simple recipe. You can just put it together just before having dinner, put it in the oven and it’s ready when you finish ! You can serve them with some vanilla yoghurt….or ice cream ! Well, I think that’s still pretty healthy…..
Makes 4 servings
4 ripe Anjou pears
1/2 teaspoon ground cinnamon
1/4 cup crushed walnuts
3-4 tablespoons maple syrup
Preheat oven to 350°F
Cut pears in halves and remove cores
Mix together walnuts, cinnamon and maple syrup
Spoon fillings into pears
Sprinkle and drizzle with more cinnamon and maple syrup
Chinese New Year is just around the corner ! And this year is the Year of the Pig ! The Chinese Zodiac is a repeating cycle of 12 years. My daughter was born in the Year of the Pig…..which means this little piggy is going to be 12 ! What ?! Where did the time go ?
My fondest memory of Chinese New Year is definitely the food ! Rice cake, turnip cake, dumplings…..and many more ! I used to eat these sticky rice balls every year when I visited my aunt. The Chinese name of this dessert is 糖不甩 (pronounced as “tong but lut”), which literally means “sugar doesn’t come off”. What an interesting but appropriate name ! These balls are soft, chewy, with some sweet and crunchy toppings……just bites of yumminess ! Most of the ingredients are easily accessible in Asian supermarkets. The Chinese brown sugar for the syrup usually comes in a pack of 5-6 sticks. If you cannot find it, regular brown sugar would work too but use a little less, I tried and found it sweeter than the Chinese kind.
I think it’s really important to pass on traditions to our kids, and doing so with food is the perfect way ! There are so many stories we can tell behind food that we grew up with. And I am so glad my kids enjoy these traditional treats as much as I do ! Wishing everyone a prosperous Year of the Pig !
Makes about 10-12 balls
For the dough
150 g glutinous rice flour
150 mL warm water
For the syrup
85 g (one stick) Chinese brown sugar (片糖)
2 slices fresh ginger
250 mL water
For the toppings
50 g unsalted peanuts
1 tablespoon white sesame seeds
2 tablespoons unsweetened shredded coconut
1 tablespoon granulated sugar
Toast peanuts and sesame seeds in a 350ºF oven for about 5 minutes, let cool, then crush into small pieces
Mix in coconut and sugar, set aside
Prepare syrup by boiling together 250 mL of water, ginger and brown sugar, reduce heat and let simmer until slightly thickened, about 15 minutes, set aside
Mix glutinous flour with 150 mL of warm water, gently knead until dough is formed (dough should be soft but not sticky to hands, adjust amount of flour and water if needed)