Haidee

LT Wong: Now I understand. Thanks!

Oh, the recipe is not for dumplings, the rice is blended with the black sesame. At any rate, I might also try to make the paste according to your recipe to compare with the rice/black sesame recipe. Thanks very much!

Hello, nice to meet you all! I went to Hong Kong 2 years ago, and one day, our tour guide brought us to this little shop that has the most delicious dessert combination I ever tasted. It consists of black sesame paste and an egg white custard/pudding. ------------------------------------------------------------------------------------------------ For the black sesame paste, I found several recipes, all of which calls for rice. I was wondering, will the rice cause the black sesame paste to be more bland, or are there other recipes which only calls for black sesame? ------------------------------------------------------------------------------------------------ Next is the puzzling part of the dessert, which is the egg white custard/pudding. It is sweet, and has the appearance and texture of soya bean curd dessert. So, I hunted up a recipe: ::: Steamed Fresh Milk Custard ::: Fresh milk 2 Cups Egg White 4 Sugar 4 Tablespoonfuls Scald fresh milk. Beat egg white and sugar lightly. Gradually pour warm milk into egg white mixture, strain. Transfer to heat-proof bowls, steam. This recipe was originally the custard with ginger in it, but I omitted the ginger, and it is the closest I can find for the egg white custard/pudding. The original custard/pudding that I ate didn't really have the egg white 'taste'. I'm not too sure how to describe it. ------------------------------------------------------------------------------------------------ I hope there are people here who have tasted the dessert I described here in Hong Kong too. At any rate, advice is welcome! I will try to make this dessert as soon as I have some free time.