Post
I had a delightful Chinese dessert that would not be considered a dessert by most other people.
Cold milk and fermented rice wine, with goji berries, sesame seeds, raisins, walnuts, and.. slightly scrambled eggs (yes).
I really enjoyed it. (I had this at a restaurant and immediately looked up a recipe. You can use a translator)
In general unless you grew up with that style of dessert you are unlikely to enjoy it.
Maybe something more accessible would be like a sesame paste or sesame rice balls, but even then, things are hot when others expect it to be cold, and lots of textures. Sugar levels just very faint, more interest in balanced flavors. The line between savory and dessert is very fine in a lot of Chinese dessert.
The most traditional Teochew dessert, orh nee, is yam paste made with lard and / or coconut milk.
A space for Bonfire maintainers and contributors to communicate
