Highly regarded in Chinese, Japanese, and Korean culinary traditions, red bean soup boasts a delightful nutty and earthy taste. While red beans possess a subtle sweetness on their own, a touch of sugar enhances the overall flavor. If you appreciate the hearty texture of legumes, chestnuts, or sweet potatoes, this dessert is a culinary experience not to be missed!
Browsing Category Tong Sui (Sweet Soup)
Pumpkin Barley
Pumpkin barley drink is a delicious and nutritious beverage that celebrates the flavors of fall. With its creamy texture, warm spices, and comforting pumpkin flavor, it’s sure to become a favorite drink for cozying up with during the autumn season. Whether enjoyed warm or chilled, pumpkin barley drink is a satisfying and wholesome option for any occasion.
Peanut Tang Yuan 花生流心汤圆 (Sweet Glutinous Rice Balls)
Peanut Tang Yuan, also known as 花生流心汤圆 in Chinese, are sweet glutinous rice balls filled with a delicious peanut paste or filling. This traditional dessert is popular in Chinese cuisine, especially during festive occasions like the 元宵节Lantern Festival or the Winter Solstice.
Black Sesame Tang Yuan 黑芝麻流心汤圆 (Sweet Glutinous Rice Balls)
Black sesame melting filling tang yuan is a classic Chinese dessert featuring glutinous rice balls filled with a rich and aromatic black sesame paste. These tang yuan, or rice balls, are made from glutinous rice flour mixed with water to form a soft and pliable dough. The dough is then shaped into small balls and filled with a sweet and nutty black sesame paste.
Sweet Potato and Ginger Dessert Soup TongShui (番薯糖水)
Sweet Potato and Ginger Dessert Soup, known as “Tong Shui” (糖水) in Chinese, is a popular and comforting dessert in Chinese cuisine. This particular variation includes sweet potatoes and ginger, creating a delicious and nutritious sweet soup.
Ginkgo Barley Beancurd Dessert (TongSui)
Indulge in the delightful world of Asian desserts with our Barley Beancurd Ginkgo Dessert, also known as TongSui. This sweet and soothing dessert combines the earthy richness of barley, the silky texture of beancurd, and the nutty goodness of ginkgo nuts. It’s a comforting, warm treat that’s perfect for any season.
Bubur Cha Cha (Nyonya Coconut Milk Desserts)
Brace yourselves for a sweet and soul-warming adventure into the world of Bubur Cha Cha – a Nyonya coconut milk dessert that’s pure passion in a bowl! Get ready to fall head over heels in love with this sensational treat that’s been winning hearts across Malaysia and Singapore for generations.
Sea Coconut with Longan Dessert Soup
Sea Coconut with Longan Dessert Soup is a delightful and refreshing sweet treat that combines the flavors of sea coconut and longan fruit. The soup features tender pieces of sea coconut, known for its creamy and jelly-like texture, along with succulent longan fruit that adds a natural sweetness to the dish.
Steamed Asian Pear
Experience the delightful combination of steamed Asian pear and rock sugar. This tender and juicy dessert offers a perfect balance of flavors, with the natural sweetness of the pear enhanced by the subtle infusion of rock sugar. It’s a simple yet satisfying treat that brings nourishment and delight to your palate.
Ginseng Wolfberry Bird’s Nest
Ginseng, Wolfberry, and Bird’s Nest are like magical elixirs from ancient times that have been passed down through generations for their wondrous healing properties! These powerful natural remedies have been revered in traditional Chinese medicine for centuries, and for good reason. By incorporating them into your daily routine, you can unleash a wealth of health benefits and nourish your body from the inside out!
Peach Gum Dessert
Peach Gum Dessert is a Chinese Dessert, it can be served hot or cold. Peach gum is the best ingredient to include in sweet soups…
Mung Bean Sweet Potato Dessert 绿豆番薯糖水
Mung beans are known as green beans (绿豆) as well. Mung beans are often served as a sweet dessert, known as tong sui (sweet soup) to get the “cooling effect” for a hot and hazy weather. It can be paired with sago, coconut milk, pandan leaves or sweet potatoes.
