Pu-erh tea or Bolay tea is known for its slimming benefits that has its origins from Yunnan, a south-western province in China. Pu-erh is a type of tea which is made from a large-leaf variety of tea plant called Camellia Sinensis. Pu-erh tea is very popular among the Japanese women and pu-erh tea-glazed walnut or pu-a-ru kurumi is now a popular Japanese dessert. Pu-erh tea is usually dark in color and comes in a hard cake and showcase a distinct fermented aroma. Pu-erh teas are now classified by year and the region of production which is similar to wine vintages. Walnuts are used in traditional Chinese medicine to tonify kidneys and strengthen the back and knees.
Archive for the ‘Dessert Recipes’ Category
Pu-Erh Tea-Glazed Walnut Recipe
Sunday, November 8th, 2009Payasam Recipe
Tuesday, November 3rd, 2009Payasam is a famous southern Indian dessert which contains sweetened milk and a mixture of nuts. Bengal gram and coconut milk are the main ingredients in the payasam recipe or famous southern Indian dessert recipe. Payasam plays a main role in the traditional South Indian culture and this popular Indian sweet recipe sometimes substitute coconut milk with milk. It is a tradition to serve payasam after the rasam rice. This is really a very easy payasam recipe.
Rasgulla Recipe
Sunday, November 1st, 2009Rasgulla or Cream Cheese Balls In Syrup is a soft-type cream cheese or chenna (Indian cottage cheese) Indian dessert that is made into balls and simmered in syrup. Rasgulla is actually a syrupy dessert of Bangal and Odisha. All rasgullas recipe or cream cheese balls recipe involves garnishing this rich Indian sweets with the finest silver sheets after being made from balls of chenna and semolina dough. Use this cheese ball recipe from India to make the best dessert you have ever served to your guests. The Bengali rasgulla are among the best rasgullas from India.
Chocolate Mooncake Recipe
Monday, September 28th, 2009Mooncake recipe is a popular seasonal recipe during the Chinese mooncake festival. I have received many requests for exotic mooncake recipes. A famous mooncake recipe that I really like is the chocolate mooncake recipe. Chocolate mooncakes recipes are becoming more and more popular nowadays because there are so many types of chocolate mooncakes that you can choose from such as the banana chocolate mooncake with passion fruit jelly, dark chocolate mooncake with durian ganache, milk chocolate mooncake with peanut butter and raspberry center, snow skin white truffle chocolate with macadamia and caramel crunch, white chocolate mooncake with calamansi ganache, chocolate chestnut mooncake with apricot jelly and the white chocolate with pineapple jelly and ganache. This easy mooncake recipe will allow you to prepare delicious chocolate mooncakes during this festival mooncake season.
Try Cai Recipe
Saturday, September 12th, 2009Try Cai recipe or Vietnamese fruits in syrup recipe is a well-known Vietnamese dessert recipe. Vietnamese desserts recipes are among the most famous Asian desserts recipes that will definitely sweeten your taste buds. Try cai is a mouth-watering dessert from Vietnam which is basically made from dry sherry, lime juice, lychee, orange, pineapple and sugar.
Cendol Recipe
Friday, September 11th, 2009Cendol recipe is a famous Asian dessert recipe. All cendol recipes showcases strands of green colored cendol which are added to a generous portion of shaved ice, coconut milk and brown sugar syrup which is made from gula melaka. Cendol is not only a popular sweet Malaysian dessert but also a popular Singaporean dessert and Indonesian dessert. Red beans and grass jelly are optional additions that can be added to the cendol recipe.
Kuih Talam Recipe
Wednesday, September 9th, 2009Kuih Talam recipe (Kueh Talam recipe) has been one of the best Asian dessert recipes that I have come across recently when I wanted to make a steamed coconut pudding dessert to impress my friends during a recent get-together. Kuih talam which is also called tray cake is a steamed Asian dessert making up of two layers of different colors in which the green layer at the bottom is made from the extract of pandan leaf while the white layer on the top is made from rice flour.
