The Chinese Vegan Kitchen (44 page)
Read The Chinese Vegan Kitchen Online
Authors: Donna Klein
2 tablespoons raisins
1
⁄
2
tablespoon peanut oil or canola oil
1 cup prepared sweet red bean paste (adzuki) or Sweet Red Bean Paste (
page 182
)
1 cup water
3 tablespoons sugar
2 teaspoons cornstarch mixed with 2 teaspoons water
Bring a medium stockpot filled with salted water to a boil over high heat; add the rice and reduce the heat slightly. Cook, stirring occasionally, until just tender, about 12 minutes. Drain well. Transfer the rice to a large bowl and add the dried fruits, mixing well to thoroughly combine.
Grease a steam-proof 8-cup/2-quart bowl with the oil. Place half the rice mixture in the bowl. Using the back of a wet spoon, pack it down firmly and make a slight indentation in the center for the red bean paste. Place the red bean paste in the center and spread it evenly along the indentation. Top with the remainder of rice mixture, packing it down firmly and making it level and smooth. (At this point, completely cooled mixture can be covered and refrigerated up to 24 hours before continuing with the recipe.)
Place a steamer basket in a tall stockpot filled with about 2 inches of water. Place the bowl of rice in the steamer basket and bring the water to a boil over high heat. Immediately reduce the heat to medium, cover, and steam 25 minutes (add about 10 minutes if mixture was refrigerated). Uncover and let cool a few minutes.
In a small saucepan, bring water and sugar to a boil over high heat. Stir in the cornstarch mixture and reduce the heat to medium. Cook, stirring constantly, until thickened into thin syrup, about 5 minutes. Remove from heat and keep syrup warm.
Carefully remove rice bowl from the steamer basket. Let stand about 10 minutes to allow rice grains to harden slightly. Pass the tip of a dinner knife around the edge of the rice cake to loosen it. Invert onto a warmed deep-welled serving platter. (The cake should slip out easily.) Pour half the syrup evenly over the cake. To serve, cut into wedges using a sharp knife and transfer with a pie wedge to deep-welled serving plates. Either drizzle each serving with equal amounts of remaining syrup, or pass the syrup separately.
{PER SERVING} (includes syrup) Calories 317 • Protein 6g • Total Fat 2g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 73g • Dietary Fiber 4g • Sodium 8mg
Five-Spice Sweet Rice Cake with Sesame Seeds
This gluten-free rice cake is nice with a cup of tea and conversation.
MAKES 8 SERVINGS
1 cup glutinous or sticky rice, soaked in warm water for 3 hours, drained
1
⁄
2
cup water
1
⁄
2
cup coconut milk
1
⁄
3
cup sugar
1 teaspoon five-spice powder
1
⁄
4
teaspoon salt
1
⁄
4
cup toasted sesame seeds
In a medium saucepan, combine the rice, water, coconut milk, sugar, five-spice powder, and salt; bring to a boil over medium-high heat. Immediately reduce heat to low, stir, and cover tightly; cook about 15 minutes, or until rice has absorbed the liquid and is tender.
Meanwhile, line an 8-inch-square baking dish with foil and sprinkle with half the sesame seeds. Toss the rice mixture with a fork and then pack into the pan, pressing firmly. Sprinkle evenly with remaining sesame seeds. Let cool to room
temperature before cutting into 16 (2-inch) squares. Serve at once. Mixture can be refrigerated, covered, up to 4 days before returning to room temperature and serving.
{PER SERVING} Calories 179 • Protein 3g • Total Fat 6g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 29g • Dietary Fiber 1g • Sodium 71mg
Sesame Balls Filled with Red Bean Paste
While delicious recipes for sesame balls abound, this sweet potato variation is my favorite. To ensure the proper consistency, make sure you use glutinous rice flour, also known as sweet rice flour, which is made from sticky rice. The balls can be assembled 24 hours ahead before rolling in the sesame seeds and frying; for best results, serve shortly after cooking.
MAKES 20 PIECES
1 medium sweet potato (about 6 ounces), peeled, cut into small chunks
1
1
⁄
2
cups glutinous rice flour
1
⁄
3
cup all-purpose flour
2 tablespoons sugar
1
⁄
2
cup hot water, plus additional, if necessary
6 tablespoons plus 2 teaspoons red bean (adzuki) paste or Sweet Red Bean Paste (
page 182
)
About
1
⁄
2
cup sesame seeds
Peanut oil, for frying
Confectioner’s sugar, for dusting (optional)
In a small saucepan, bring the sweet potato and enough water to cover to a boil over high heat. Reduce the heat slightly and boil until tender, about 10 minutes. Drain and mash well with a fork (you should have about
3
⁄
4
cup). Set aside to cool slightly.
In a medium bowl, mix together the flours and sugar until well combined. Add the sweet potato, mixing with a fork until thoroughly blended (mixture will resemble coarse meal). Add hot water a few tablespoons at a time, kneading after each addition (add an extra tablespoon, or more, of hot water if dough seems too dry). Turn dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Form dough into a ball and return to bowl; cover with a damp kitchen towel and let rest 10 minutes.
Divide dough in half. Form each half into 10 balls about 1
1
⁄
2
inches in diameter, for a total of 20 balls. Flatten each ball with your palm into a circle about 2
3
⁄
4
inches in diameter. Place 1 level teaspoon of the red bean paste in the center of each circle; form back into balls. (At this point, balls can be covered with plastic wrap and refrigerated up to 24 hours before continuing with the recipe.)
Fill a small bowl with cold water. Place sesame seeds in a small bowl or deep-welled plate. Dip each dough ball into the cold water and then roll in sesame seeds to thoroughly coat.
Line a large baking sheet with several layers of paper towels and set aside.
In a small heavy-bottomed, deep-sided skillet, heat about
1
⁄
2
inch of oil over medium heat. When a small piece of dough can sizzle (after about 5 minutes), reduce the heat to medium-low and add about 5 dough balls. Cook until golden and swollen, turning frequently to evenly cook, 3 to 5 minutes. Transfer to the prepared baking sheet to drain. Repeat with remaining dough balls. Serve at
once, sprinkled with the confectioner’s sugar, if using.
{PER SERVING} (per 1 ball, or 1/20 of recipe) Calories 121 • Protein 2g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 18g • Dietary Fiber 1g • Sodium 2mg
Snow Fungus Soup with Red Dates, Longan, and Ginkgo Nuts
Popular at Chinese New Year, this unusual and exotic dessert is surprisingly simple to make—I especially enjoy it cold, more as pudding than soup. White fungus, also known as snow fungus and silver ear, is a yellowish-white, almost translucent, gelatinous mushroom that is used in desserts, herbal soups, salads, and Chinese medicine. Indeed, scientific research has shown that white fungus may help to increase the body’s immune system, fight and prevent cancers, and slow down the aging process—cosmetically, it is a popular skin toner, a type of “edible botox.” Of course, as with most medicinal foods, moderate consumption of white fungus is highly recommended to avoid any negative side effects—therefore, eating this remarkable mushroom for breakfast, lunch, and dinner is probably not a good idea. If pandan leaves are unavailable, add
1
⁄
8
teaspoon of pandan essence, available in Asian markets, or pure vanilla extract along with the rock sugar.
MAKES 6 TO 8 SERVINGS
1
1
⁄
2
ounces dried snow fungus or white fungus, soaked in very hot water to cover 20 minutes, or until softened
8 cups water
20 pitted dried red dates (jujubes)
5 pandan leaves, tied in a knot
10 canned peeled longans or whole seedless litchis, drained
1
⁄
2
cup canned or vacuum-packaged ginkgo nuts, rinsed and drained (about 3 ounces)
2 tablespoons dark brown sugar
1
⁄
2
cup rock sugar (lump sugar, lump candy), yellow or clear, or
1
⁄
3
cup granulated white sugar, or to taste
Drain the mushrooms well; remove and discard the stems. Using kitchen scissors, remove and discard any hard or discolored parts. Rinse and drain again. Cut into small pieces and place in a medium stockpot. Add the water, dates, and pandan leaves; bring to a boil over medium-high heat. Reduce the heat to medium and simmer, partially covered, 20 minutes, stirring occasionally. Add the longans, nuts, and brown sugar; simmer, uncovered, 10 to 15 minutes, or until the mushrooms are very tender and translucent, stirring occasionally.
Remove from heat and add the rock sugar; stir until the rock sugar is completely dissolved, about 2 minutes. Remove and discard the pandan leaves. Serve warm. Completely cooled soup can be refrigerated, covered, up to 4 days before serving chilled or reheating gently over low heat.
{PER SERVING} Calories 112 • Protein 1g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 28g • Dietary Fiber 2g • Sodium 42mg
Watermelon in Ginger Wine
For adults only, this refreshing chilled dessert will make a superb ending to a special summer meal. Ginger wine is a fortified wine made from a fermented blend of ground ginger and raisins, originally produced in England. Dry sherry or port can be substituted; in this instance, double the amount of ginger in the recipe.
MAKES 4 SERVINGS
1
⁄
2
cup water
1
⁄
4
cup ginger wine, dry sherry, or port
1 to 2 tablespoons chopped crystallized ginger
1 tablespoon sugar
Pinch salt
4 cups cubed or balled seedless watermelon
Chopped fresh mint, for garnish (optional)
In a small saucepan, bring the water, wine, half the ginger (
1
⁄
2
tablespoon if using ginger wine, 1 tablespoon if using sherry), sugar, and salt to a boil over medium heat. Remove from heat and stir in the remaining ginger (
1
⁄
2
tablespoon if using ginger wine, 1 tablespoon if using sherry). Set aside to cool to room temperature.
Place the watermelon in a medium bowl and add the wine mixture; toss gently to combine. Cover and refrigerate a minimum of 2 hours or up to 1 day, tossing a few times. Toss gently and serve chilled, garnished with mint, if desired.
{PER SERVING} (with dry sherry and 2 tablespoons crystallized ginger) Calories 98 • Protein 1g • Total Fat 1g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 15g • Dietary Fiber 1g • Sodium 41mg
Taro-Tapioca Soup
This rich and creamy soup is popular in southern China. Peel the taro with a vegetable peeler under cold running water to avoid any skin sensitivity to its sticky juices.
MAKES 6 SERVINGS
1 pound taro root, peeled, cut into
1
⁄
2
-inch pieces
2 cups water
1 cup unsweetened coconut milk
1
⁄
2
cup sugar
3 tablespoons instant tapioca
Bring a medium stockpot filled with water to a boil over high heat. Add the taro and cook until tender, about 20 minutes. Drain, return to the stockpot, and mash well; set aside.
In a medium saucepan, combine the water, coconut milk, sugar, and tapioca; let rest 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat and add to the taro, whisking until smooth. Serve warm or at room temperature. Alternatively, cover and refrigerate completely cooled mixture up to 3 days and serve chilled.
{PER SERVING} Calories 254 • Protein 2g • Total Fat 10g • Sat Fat 9g • Cholesterol 0mg • Carbohydrate 43g • Dietary Fiber 3g • Sodium 15mg
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