Sweet Tooth: Tian Jiu (Sweet Rice Wine)

Tian Jiu, otherwise known as fermented cooked rice, is a popular southeast Asian tradition, as it has many uses in addition to being a great-tasting rice pudding. Many people will eat it in the winter as a way to keep warm, and mothers who have just given birth will also eat it, as it’s said to be good for the body as it recuperates. (And apparently it’s good to use as a face mask!)

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Sweet Tooth: Double Skin Milk & Ginger Milk Pudding

Double skin milk is a popular Cantonese dessert made of milk, egg whites, and sugar, and my mom absolutely loves it. It kind of reminds me of panna cotta, because it’s essentially just a velcety smooth milk custard with two skins — the first one forms when the boiled milk is cooled; the second, when the cooked custard is cooled. I’ve also included another recipe for ginger milk pudding, since the two can often be eaten together. Ginger milk pudding is another popular Cantonese dessert made from ginger, milk and sugar.

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Sweet Tooth: Amber Walnuts

Here’s an extremely simple yet delicious lil’ recipe for Amber Walnuts to add a bit of spice and edge to your life! 🙂 Walnuts are a staple part of the Chinese diet, and we love to eat them as snacks (they’re said to be good for your brain and hair, too, but I cannot verify that statement…but I can verify that they’re extremely yummy!)

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Sweet Tooth: Mung Bean Cake

Mung bean cake is a traditional and popular Chinese dessert, especially during summer, since the main ingredient, mung beans, is known to help protect the body from extreme heat. Technically it’s still the beginning the spring, but tell that to the 90 degrees Texas weather. Of course, recipe/photos courtesy of my mom, who continues to make these lovely desserts as I can only look at from a digital screen…

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