Imperial Court Candy

Name: Imperial Court Candy
Yield: Serves 4
Cuisine: Chinese
Ingredients: Sugar 40 g (1⅓ oz); Glutinous rice flour 400 g (14⅓ oz); Store-bought red date or red bean paste 100 g (3½ oz); Soy bean flour 50 g (1⅔ oz); Store-bought powdered egg custard mix 25 g (¾ oz), mixed with water to make a paste; Milk powder 20 g (⅔ oz); Osmanthus honey 20 g (⅔ oz), or use preferred scented honey such as leatherwood honey; Green food colouring ½ tsp; Store-bought red bean paste 50 g (1⅔ oz); White kidney beans 200 g (7 oz); Powdered gelatin about 10 g (⅓ oz); Water 500 ml (16 fl oz / 2 cups); Dried green peas 250 g (9 oz); Cornmeal 250 g (9 oz); Water 100 ml (3½ fl oz); Finely crushed roasted peanuts for coating; Fresh milk 100 g (3½ oz); Cooked soy bean powder (see Chef’s note) 300 g (11 oz); Red bean paste 200 g (7 oz); Water 625 ml (20 fl oz / 2½ cups); Egg yolk 1; Plain (all-purpose) flour 50 g (1⅔ oz); Baking powder a pinch; Sugar 50 g (1⅔ oz)

Four Varieties

Preparation info

Serves
4

Difficulty
Medium

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

These traditional desserts are readily available in common eateries or dessert shops in Beijing. It’s hard to believe that they claim their provenance from the Imperial palace, and were once served as snacks to emperors and consorts. It is impossible to discuss the desserts in Beijing cuisine and not mention these; they are a unique reminder of Beijing’s history.

Ingredients

Asia
China
Dessert
Vegetarian
Beijing

Ingredients

Method