Desserts, Cakes and Confectionery
Chinese cuisine tends to concentrate on the variety of main courses rather than on desserts, so there are few classic Chinese dessert recipes, although the deliciously sweet toffee apples and bananas will be familiar to those who have dined in a Chinese restaurant. The best desserts to choose to complete your Chinese meal are simple and light dishes, often using fruit, which come as a refreshing conclusion to the variety, spice and intensity of the main courses.
Baking is not generally common in China, either – in fact, many people do not have an oven. Almond biscuits are the most famous Chinese biscuits, although you could easily adapt the recipe to use other nuts. The sponge cake is a steamed recipe which you can prepare in a wok with a steamer rack, or in an ordinary saucepan.
Almond Milk Jelly with Lychees
Serves 4–6
75 ml/5 tbsp water
15 g/½ oz gelatine
250 ml/8 fl oz/1 cup milk
50 g/2 oz/¼ cup brown sugar
5 ml/1 tsp almond essence (extract)
400 g/14 oz canned lychees in syrup
Mix together the water and gelatine and heat gently over a bowl of warm water until the gelatine dissolves. Bring the milk to the boil then stir in the sugar until it dissolves. Stir in the gelatine mixture then the almond essence. Remove from the heat and continue to stir until all the ingredients are well mixed. Pour into a dish and cool then chill until set.
Cut into cubes and arrange in dessert bowls then top with the lychees and syrup.
Toffee Apples
Serves 4
3 firm dessert apples, peeled and cut into wedges
50 g/2 oz plain (all-purpose) flour
1 egg
5 ml/1 tsp sesame oil
300 ml/½ pt/generous ½ cup groundnut (peanut) oil
175 g/6 oz sugar
30 ml/2 tbsp sesame seeds
Mix together the flour, egg and sesame oil to a smooth batter. Add the apples. Heat the groundnut (peanut) oil and deep-fry a few pieces of fruit at a time for about 2 minutes until golden brown. Drain on kitchen paper and keep them warm while you fry the remaining fruit pieces.
Reheat the oil and deep-fry the fruit for a further 2 minutes then drain on kitchen paper. Meanwhile, mix the sugar, sesame seeds and 30 ml/2 tbsp oil from the deep-frying pan and heat until the mixture begins to caramelise. Stir the fruit into the caramel a few at a time then place then in iced water to harden. Remove from the water and serve at once.
Honeyed Bananas
Serves 4
30 ml/2 tbsp groundnut (peanut) oil
4 firm bananas, halved lengthways
350 g/12 oz/1 cup brown sugar
120 ml/4 fl oz/½ cup honey
120 ml/4 fl oz/½ cup water
5 ml/1 tsp wine vinegar
Heat the oil and fry the bananas until lightly browned. Remove from the pan and cut into 2.5 cm/1 in pieces. Place the honey, sugar, water and wine vinegar in a pan and heat gently until the mixture starts to thicken. When the mixture forms threads when a little is dropped into cold water, add the bananas and stir gently until they are completely coated. Dip the bananas into iced water to set them.
Candied Peel
Serves 4
rind of 1 lemon
rind of 1 orange
rind of 1 grapefruit
450 g/1 lb sugar
250 ml/8 fl oz/1 cup water
pinch of salt
Cut the rinds into thin strips and place in a pan. Cover with water, add the salt, bring to the boil and simmer for 30 minutes then drain. Mix the sugar with the water, bring to the boil and simmer until a syrup is formed. Add the rinds and simmer until the rinds are tender and clear. Remove from the pot and spread out on nonstick paper to dry. Store the excess syrup for future use.
Glazed Chestnuts
Serves 4
450 g/1 lb chestnuts
450 g/1 lb/2 cups sugar
250 g/9 oz/¾ cup honey
Soak the chestnuts in water to cover. Drain, shell and pat dry. Mix the sugar and honey and cook over a low heat, stirring continuously, until the mixture forms a syrup. Add the chestnuts, stir well, cover and simmer very gently for about 2 hours until tender, stirring frequently. Arrange the chestnuts separately on a greased serving plate and leave to cool before serving.
Sweet Chestnut Balls
Serves 4–6
450 g/1 lb chestnuts
75 g/3 oz/¼ cup honey
75 g/3 oz/heaped ¼ cup icing sugar
2.5 ml/½ tsp cinnamon
Score the chestnuts, plunge into boiling water and cook for about 20 minutes until the shells burst. Drain, cool and shell. Mince the chestnuts, blend with the honey and shaped into balls. Mix the sugar and cinnamon and roll the chestnut balls in to mixture until coated.
Egg Custards
Serves 4
375 g/12 oz/ 3 cups plain (all-purpose) flour
5 ml/1 tsp salt
225 g/8 oz/1 cup lard
60–90 ml/4–6 tbsp hot water
3 eggs
75 g/3 oz/heaped ¼ cup sugar
375 ml/13 fl oz/1½ cups milk
Mix together the flour and half the salt then rub in the lard until the mixture resembles breadcrumbs. Mix in enough water to form a soft dough. Cut the dough in half and roll out each half on a floured surface to 5 mm thick. Cut out 12 x 8 cm/3 in circles and press the circles into greased muffin tins. Beat the eggs then stir in the sugar and remaining salt. Gradually blend in the milk. Spoon the mixture into the pastry cases and bake in a preheated oven at 180°C/350°F/gas mark 4 for about 30 minutes until set. Remove the tarts from the tin and cool on a wire rack.
Fruits with Almond Cream
Serves 4
1 sachet gelatine
175 ml/6 fl oz/¾ cup water
100 g/4 oz/½ cup sugar
175 ml/6 fl oz/¾ cup boiling water
300 ml/½ pt/1¼ cups evaporated milk
2.5 ml/½ tsp vanilla essence (extract)
2.5 ml/½ tsp almond essence (extract)
2 kiwi fruits, peeled and sliced
4 strawberries
Sprinkle the gelatine on to the cold water in a bowl and leave to stand for 1 minute. Add the sugar and stir until the gelatine dissolves. Stir the gelatine mixture into the boiling water. Mix together the evaporated milk, vanilla and almond essences and pour into the gelatine mixture. Divide the mixture between 4 serving dishes and refrigerate for about 3 hours until set. Serve garnished with kiwi fruits and strawberries.
Canton Fruit Cup
Serves 4
200 g/7 oz pineapple chunks
2 oranges, peeled and cut into segments
2 bananas, sliced
1 piece preserved ginger in syrup, minced
Mix all the ingredients together and chill. Serve in glass sundae dishes.
Sweet Ginger Balls
Serves 4
450 g/1 lb/4 cups strong plain (all-purpose) flour
30 ml/2 tbsp butter
15 ml/1 tbsp caster sugar
2.5 ml/½ tsp salt
1 sachet easy-mix yeast
300 ml/½ pt/1¼ cups warm milk or water
25 g/1 oz/¼ cup walnuts, chopped
50 g/2 oz/heaped ¼ cup chopped mixed peel
50 g/2 oz/ ¼ cup glacé cherries
50 g/2 oz/heaped ¼ cup dates, chopped
15 ml/1 tbsp rice wine or dry sherry
pinch of ground ginger
Sift the flour into a bowl. Rub in the butter then add the sugar, salt and yeast. Work in the warm milk or water and knead to a smooth dough. Cover and leave in a warm place for 45 minutes. Mix together all the remaining ingredients. Knead the dough and shape it into 18 small balls. Press them flat, spoon some of the mixture into each and close the dough around the filling. Place the balls in a steamer basket, cover and leave to rise in a warm place for 30 minutes. Simmer over slightly sweetened water for about 30 minutes.
Ice Cream Puffs
Serves 4–6
1.2 l/2 pts/5 cups vanilla ice cream
4 eggs, beaten
25 g/1 oz/¼ cup plain (all-purpose) flour
2.5 ml/½ tsp baking powder
oil for deep-frying
Divide the ice cream into scoops and freeze until very hard. Beat the eggs, flour and baking powder, coat the ice cream with the mixture and freeze again until hard. Heat the oil and dip the ice cream again in the batter mixture. Deep-fry for a few seconds until the pastry coverings puff up. Serve immediately.
Lychees with Papaya Sauce
Serves 4
450 g/1 lb lychees
450 g/1 lb papaya, peeled and seeded
45 ml/3 tbsp sugar
If you have fresh lychees, peel and stone them. Canned lychees should be drained thoroughly. Arrange them in a glass bowl. Purée the papaya flesh then stir in the sugar. Spoon the papaya over the lychees and chill before serving.
Chocolate Lychees
Serves 4
500 g/1 lb 2 oz canned lychees, drained
175 g/6 oz plain chocolate
15 ml/1 tbsp vegetable fat
Spread the lychees between several layers of kitchen paper and leave to stand for about 1 hour until dry. Melt the chocolate and fat in the top of a double boiler over boiling water. Remove from the heat and leave to cool slightly. Dip each lychee in chocolate to coat it completely. Carefully lift the lychees out of the chocolate and place round side up on greased baking parchment or greaseproof paper. Drizzle the remaining chocolate over the lychees and refrigerate until cold.
Mandarin Liqueur Sorbet with Lychees
Serves 4
450 ml/¾ pt/2 cups water
100 g/4 oz/½ cup sugar
550 g/1¼ lb canned mandarin oranges in syrup
60 ml/4 tbsp lemon juice
30 ml/2 tbsp orange liqueur
500 g/1 lb 2 oz canned lychees in syrup
Place the water and sugar in a pan and cook over a low heat, stirring continuously, until the mixture boils. Boil, without stirring, for 3 minutes then remove from the heat and leave to cool. Purée 1 can of mandarins with their syrup until smooth. Strain. Stir the purée, lemon juice and liqueur into the cooled syrup. Pour into a large freezer dish and freeze for at least 3 hours until firm. Refrigerate the remaining mandarins and lychees until cold. To serve, drain the mandarins and lychees, reserving the lychee syrup. Spoon the fruit and lychee syrup into serving dishes. Remove the sorbet from the freezer and flake it lightly with a fork. Spoon over the fruit and serve.
Mango Fool
Serves 4
450 g/ 1 lb mangoes, peeled and sliced
30 ml/2 tbsp sugar
250 ml/8 fl oz/1 cup double cream
Purée the mango flesh then stir in the sugar. Whip the cream until stiff, then stir it into the mango purée.
Champagne Melon
Serves 4–6
1 small melon
120 ml/4 fl oz/½ cup water
100 g/4 oz/½ cup sugar
60 ml/4 tbsp ginger wine
1 bottle Champagne or sparkling wine
450 g/1 lb seedless grapes
1 egg white
225 g/8 fl oz/1 cup caster sugar
Cut the melon in half and remove the seeds. Shape into balls using a melon bailer or cut into cubes. Place in a bowl, cover with clingfilm and refrigerate until cold. Mix together the water, sugar and ginger wine in a small saucepan and cook over a low heat, stirring until the sugar dissolves. Bring to the boil and boil for 3 minutes then remove from the heat. Leave to cool and refrigerate until cold. Chill the Champagne or wine. Cut the grapes into small bunches, leaving a large enough stem section on each to hook over the rim of the glass. Beat the egg white until frothy. Brush over the grapes then dip them in caster sugar, turning to coat them completely. Place on a large plate and leave to dry for 2 hours.
Divide the melon balls between 6 large dessert glasses. Spoon about 30 ml/2 tbsp of the ginger syrup into each glass and fill with Champagne or wine. Hang a bunch of grapes over the outside edge of each glass and serve at once.
Peanut Crisps
Serves 4
50 g/2 oz sesame seeds
450 g/1 lb/2 cups sugar
75 ml/5 tbsp wine vinegar
20 ml/4 tsp water
225 g/8 oz/2 cups roast unsalted
skinned peanuts
Toast the sesame seeds in a dry pan until golden. Mix the sugar, wine vinegar and water in a saucepan and cook over a low heat, stirring as the sugar dissolves. Bring to the boil without stirring. Boil, without stirring, for about 10 minutes until the mixture is golden and reaches 149°C/300°F or hard-crack stage. While the sugar is boiling, grease a large baking tin. Sprinkle half the sesame seeds and all the peanuts evenly into the tin. Pour the sugar over the nuts and smooth the surface with the back of a greased wooden spoon. Sprinkle with the remaining sesame seeds and leave to cool slightly. While still warm, cut into squares then leave to cool completely.
Sweet Peanut Soup
Serves 4–6
1.5 l/2½ pts/6 cups water
10 ml/2 tsp bicarbonate of soda (baking soda)
225 g/8 oz peanuts
225 g/8 oz/1 cup brown sugar
Heat the water to lukewarm then stir in the bicarbonate of soda. Add the peanuts and bring to the boil. Cover and simmer for about 1½ hours until soft. Add the sugar and simmer gently, stirring, until the sugar has dissolved. Serve hot in small bowls.
Steamed Pears
Serves 4
4 pears, peeled
60 ml/4 tbsp honey
Slice off the tops of the pears about 2.5 cm/1 in from the top and reserve the tops. Core the pears from the top, shaping a deep hole without cutting through the base. Fill with honey and replace the tops. Stand the pears in a container on a rack in a wok or a pan with water in the bottom to come just below the steaming rack. Bring the water to the boil, cover and steam for about 20 minutes, topping up with boiling water as necessary, until the pears are cooked. The length of time will depend on the size and ripeness of the pears.
Pear Compote
Serves 4
6 large pears, peeled
75 g/3 oz/½ cup chopped dates
50 g/2 oz/½ cup chopped walnuts
90 ml/6 tbsp honey
Core the pears from the top to form a cavity without cutting through to the base. Stand the pears in a container on a rack in a wok or pan with water in the bottom to come just below the steaming rack. Fill the pears with the dates and walnuts and coat with honey. Bring the water to the boil, cover and steam for about 20 minutes, topping up with boiling water as necessary, until the pears are cooked. The length of time will depend on the size and ripeness of the pears.
Pearl Barley Pudding
Serves 4
100 g/4 oz/1 cup pearl barley
450 ml/¾ pt/2 cups water
salt
225 g/8 oz/2 cups brown sugar
450 ml/¾ pt/2 cups milk
100 g/4 oz/1 cup walnuts
50 g/2 oz/heaped ¼ cup raisins
2.5 ml/½ tsp cinnamon
Place the pearl barley, water and salt in a pan, bring to the boil, cover and simmer for 1 hour. Transfer the barley to the top of a double boiler and stir in the sugar and milk. Bring the water in the bottom to the boil and cook for 3 hours over a low heat. Blanch the walnuts in boiling water for 5 minutes then drain and chop. Add to the barley mixture with the raisins and simmer for a further 15 minutes.
Peking Dust
Serves 6
450 g/1 lb chestnuts
milk
5 ml/1 tsp vanilla essence (extract)
25 g/1 oz/2 tbsp butter
50 g/2 oz/¼ cup sugar
15 ml/1 tbsp brandy
½ egg white
pinch of cream of tartar
pinch of salt
120 ml/4 fl oz/½ cup double (heavy) cream, whipped
50 g/2 oz/¼ cup icing sugar
50 g/2 oz maraschino cherries
Shell the chestnuts, place in a pan of cold water and bring to the boil. Simmer for 3 minutes then drain. Cover the chestnuts with milk and add half the vanilla essence. Heat gently but do not boil. Cover and simmer for about 20 minutes until the chestnuts are tender. Drain, discarding the milk. Mash the chestnuts with the butter, half the sugar and the brandy. Beat the egg white with the cream of tartar then fold in the salt and the remaining sugar and vanilla essence. Spoon the mixture into a piping bag and squeeze into a nest shape on a foil-lined baking tray. Bake in a preheated oven at 140°C/275°F/gas mark 1 for about 40 minutes until golden. Leave to cool slightly then transfer to a serving plate. Spoon the chestnut mixture into a clean piping bag and squeeze it out in thin threads over the egg nest to form a mound on top. Whip the cream with the icing sugar and garnish the nest with cream and cherries.
Precious Fruit
Serves 4
600 ml/1 pt/2½ cups fruit juice
450 g/1 lb mixed fresh fruit (apples, satsumas, bananas), sliced
100 g/4 oz/½ cup brown sugar
400 ml/14 fl oz/1¼ cups water
30 ml/2 tbsp cornflour (cornstarch)
Bring the fruit juice to the boil. Add the fruit and sugar and stir until the sugar dissolves. Mix the remaining water and cornflour and stir it into the pan. Bring almost to boiling, stirring continuously, but do not allow the mixture to boil. Serve hot in soup bowls.
Raspberry Fool
Serves 4
350 g/12 oz raspberries
30 ml/2 tbsp sugar
250 ml/8 fl oz/1 cup double cream
Purée the raspberries then rub them through a sieve if you prefer not to have pips in the fool. Stir in the sugar. Whip the cream until stiff then gently fold it into the raspberries.
Raspberry Sorbet
Serves 4
375 g/12 oz raspberries
250 ml/8 fl oz/1 cup water
175 g/6 oz/¾ cup sugar
30 ml/2 tbsp lemon juice
30 ml/2 tbsp orange liqueur
2 egg whites
pinch of cream of tartar
Purée the raspberries with the water, half the sugar, the lemon juice and liqueur. Rub through a sieve into a freezer dish and freeze for about 4 hours until firm. Beat the egg whites and cream of tartar until frothy. Gradually add the remaining sugar and whisk until the whites are stiff but not dry. Remove the raspberry mixture from the freezer and flake it with a fork. Spoon the egg whites over the top and fold them into the raspberry sorbet gently but thoroughly. Freeze for at least 2 hours until firm.
Rice Pudding with Candied Fruits
Serves 4
150 g/5 oz/ short-grain rice
150 ml/¼ pt/generous ½ cup water
150 ml/¼ pt/generous ½ cup rice wine or dry sherry
150 ml/¼ pt/generous ½ cup milk
50 g/2 oz/¼ cup sugar
25 g/1 oz candied ginger, chopped
25 g/1 oz candied pineapple, chopped
25 g/1 oz glacé cherries, chopped
25 g/1 oz chopped mixed peel
120 ml/4 fl oz/½ cup double cream
300 ml/½ pt/1¼ cups whipping cream, whipped
50 g/2 oz candied kumquats or other fruits, sliced
Soak the rice in the water for 2 hours. Bring to the boil with the wine or sherry and milk and simmer for about 20 minutes until tender. Add the sugar, fruits and cream and leave to cool. When cold, blend in the whipped cream and decorate with kumquats.
Split Pea Pudding
Serves 4
675 g/1½ lb split peas
500 ml/17 fl oz/2¼ cups water
100 g/4 oz/½ cup brown sugar
30 ml/2 tbsp cornflour (cornstarch)
60 ml/4 tbsp water
100 g/4 oz maraschino cherries
Soak the split peas overnight in the water. Bring to the boil in the same water, cover and simmer for about 2 hours until tender. Rub through a fine sieve then stir in the sugar and return to a very low heat. Mix the cornflour with the water then stir into the pan. Pour into a shallow rectangular cake tin and leave to cool then chill until set. Cut into cubes, pile into a bowl and serve garnished with cherries.
Water Chestnut Pudding
Serves 4
100 g/4 oz/1 cup water chestnut flour
120 ml/4 fl oz/½ cup water
100 g/4 oz/½ cup brown sugar
600 ml/1 pt/ 2½ cups water
Mix the chestnut flour with the first quantity of water and place in a heatproof bowl. Blend in the sugar and remaining water then cover the bowl. Place on a steaming rack over boiling water and steam for 1 hour. Serve hot or cold.
Sweet Puréed Water Chestnuts
Serves 4
450 g/1 lb water chestnuts
225 g/8 oz sugar
600 ml/1 pt/2½ cups water
2 glacé cherries, sliced
Purée the water chestnuts in a food processor. Dissolve the sugar in the water over a low heat then stir in the water chestnuts and simmer gently until heated through and thickened. Serve at once.
Water Melon in Ginger Wine
Serves 4
½ water melon
250 ml/8 fl oz/1 cup water
120 ml/4 fl oz/½ cup ginger wine
30 ml/2 tbsp sugar
25 g/1 oz candied ginger, cut into slivers
Shape the melon into balls, using a melon baller, removing the seeds as necessary. Mix together the water, ginger wine and sugar in a small pan. Cook over a medium heat, stirring until the sugar dissolves and the mixture is hot. Remove from the heat. Stir in the ginger, pour over the melon then cool and refrigerate for several hours, preferably overnight, before serving.
Almond Biscuits
Makes 12
100 g/4 oz self-raising flour
5 ml/1 tsp baking powder
50 g/2 oz lard
100 g/4 oz sugar
2 eggs, beaten
12 almonds
Mix the flour and baking powder then rub in the large until the mixture resembles breadcrumbs. Mix in the sugar and 1 egg to form a thick paste. Divide into 12 balls and press into circles on a greased baking tray. Press an almond on to the top of each one. Glaze with the remaining egg and bake in a preheated oven at 200°C/400°F/gas mark 6 for 20 minutes until golden brown. Cool on a wire rack.
Sesame Seed Biscuits
Serves 4
45 ml/3 tbsp sesame seeds
120 ml/4 fl oz/½ cup groundnut (peanut) oil
225 g/8 oz/1 cup sugar
1 egg
450 g/1 lb plain (all-purpose) flour
5 ml/1 tsp baking powder
pinch of salt
5 ml/1 tsp grated nutmeg
Heat a pan and gently toast the sesame seeds until lightly browned. Beat together the oil and sugar then blend in the egg and most of the sesame seeds. Mix the flour, baking powder, salt and nutmeg and gradually blend it into the mixture. Knead well, adding a little water if necessary to make a firm dough, then chill for 2 hours.
Roll out the dough and use a pastry cutter to cut into about 35 biscuits. Sprinkle with the remaining sesame seeds and press them in lightly. Bake on a greased baking tray in a preheated oven at 180°C/350°F/gas mark 4 for about 15 minutes until golden brown.
Steamed Lemon Cake
Serves 4
6 eggs, separated
225 g/8 oz/1 cup sugar
45 ml/3 tbsp water
175 g/6 oz/1½ cup plain (all-purpose) flour
2.5 ml/½ tsp baking powder
2.5 ml/½ tsp vanilla essence (extract)
5 ml/1 tsp lemon essence (extract)
Beat the egg yolks, sugar and water until pale and fluffy. Gradually beat in the flour and baking powder then the vanilla and lemon essence. Beat the egg whites until stiff and fold them into the mixture using a metal spoon. Pour the batter into a greased and lined 20 cm/8 in square cake tin and stand the tin on a steamer rack in a wok or pan over simmering water. Cover and simmer for about 25 minutes until a skewer inserted in the centre comes out clean. Leave to cool slightly in the tin then turn out and serve hot, cut into squares.
Sugared Nuts
Serves 4
225 g/8 oz shelled walnuts
300 ml/½ pt/1¼ cups boiling water
100 g/4 oz/½ cup sugar
120 ml/4 fl oz/½ cup groundnut (peanut) oil
Place the walnuts in a bowl and pour over the boiling water. Leave to stand for 30 minutes then drain and dry well. Mix the sugar and oil over a low heat, stirring until the sugar dissolves. Add the nuts and stir until well coated.
Chinese Nut Meringue
Serves 4
100 g/4 oz/½ cup butter
100 g/4 oz/½ cup brown sugar
3 eggs, separated
few drops of vanilla essence (extract)
225 g/8 oz plain (all-purpose) flour
10 ml/2 tsp baking powder
pinch of salt
45 ml/3 tbsp milk
175 g/6 oz/1¼ cups mixed nuts
25 g/1 oz/2 tbsp caster sugar
Cream the butter and sugar then add the egg yolks and 1 egg white and beat well. Add the vanilla essence, flour, baking powder, salt and milk. Spread the mixture into a greased rectangular baking tin and sprinkle with the nuts. Beat the remaining egg whites until stiff, add the caster sugar and beat again until stiff. Spread over the mixture and bake in a preheated oven at 180°C/350°F/gas mark 4 for 35 minutes, cool and cut into squares.