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A sweetheart cake or wife cake or marriage pie is a traditional Chinese cake with a thin crust of flaky pastry, made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. [1] "Wife cake" is the translation of 老婆饼 from Chinese, and although the meaning is "wife", the literal translation is "old lady ...
Sweetheart cake / "wife cake" sold in a Cantonese bakery in Hong Kong. Sachima 萨其马/沙琪玛 -- Manchurian dough fritter heavily infused with syrup. Sago pudding 西米布甸; Sai mai lou 西米捞 -- a cold tongsui with sago as the main ingredient, typically with a coconut-milk-based sweet soup and various sweet toppings.
Nuomici – Sweet glutinous rice dumpling with different fillings such as sweet red bean paste, black sesame paste, mango, and peanuts; Osmanthus cake – Flower-scented sweet cake; Paper wrapped cake – Spongy and light, these are plain chiffon cakes wrapped in paper; sometimes simply called "sponge cake"
Chinese dessert soups (汤; 湯; tāng or 糊; 糊; hú) typically consists of sweet and usually hot soups [1] and custards. They are collectively known as tong sui in Cantonese. Some of these soups are made with restorative properties in mind, in concordance with traditional Chinese medicine. A commonly eaten dessert soup is douhua.
Both forms require creating two doughs: a 'water' dough and an 'oil' dough. The 'water' dough requires mixing of flour, oil or fat, and warm water at a ratio of 10:3:4, while the 'oil' dough requires direct mixing of flour and oil or fat at a ratio of 2:1 or 3:1, which provides for a crumbly mouthfeel and rich flavour. [3]
Ang ku kueh (Chinese: 紅龜粿; Pe̍h-ōe-jī: Âng-ku-kóe; Tailo: Âng-ku-kué; Teochew Peng'im: ang⁷ gu¹ guê²), also known as red tortoise cake, is a small round or oval-shaped Chinese sweet dumpling with soft, sticky glutinous rice flour skin wrapped around a sweet central filling.
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Marry girl cake or dowry cake is a traditional Chinese cake that was once a ceremonial cake used as a wedding gift in the traditional Chinese wedding ceremony, hence the name. Today, this cake is known more as a classic Chinese pastry rather than a wedding gift because it has lost most of its original significance due to cultural change.
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