Chinese shortcake served with jasmine tea

Name: Chinese shortcake served with jasmine tea
Cuisine: Chinese
Ingredients: 320 g lotus seed paste; 1 teaspoon bicarb soda; 1 egg yolk, lightly beaten; 160 g sugar; 200 g lard; 320 g flour; 1 large egg, room temperature; 2 tablespoons custard powder; ½ tablespoon double-action baking powder

Preparation info

Difficulty
Easy

Appears in

My Food

By Cheong Liew and Elizabeth Ho

Published 1995

About

This is a sweet dish traditionally served with jasmine tea at the close of a Chinese banquet. The tea assists the digestion and refreshes the palate. The shortcake is simple to prepare and inexpensive. Tik Kuan Yin tea from the Fujian region is a particularly good variety to serve with this sweet.

Ingredients

200 g lard
160 g sugar
1 large egg, ro

Asia
China
Dessert

Method

Preheat the oven to 190°C. Using either a wooden spoon or your fingers, cream the lard, sugar and egg until light and fluffy. Sift flour, baking powder, custard powder and bicarb soda together. Mix ingredients by pressing into the palm of the hand. Try to avoid kneading too much.