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Sweet soups (From CNY topic)


Dejah
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QUOTE(Gastro888 @ Mar 6 2007, 10:06 AM)

But how do you make gima wu? 

So could I do this with a food processor? Could I grind the gima? Or am I gonna end up with gima paste?

You can use the blender to grind the sesame seeds. I seem to remember someone else using a blender, and they had enough water in with the seeds so that it ended up like a thick black smoothie. Then you can adjust the thickness when you cook it.

The rice flour would be the thickening agent - nor mai fun, I think. I'm sure peony would be able to elaborate on this.

Dejah

www.hillmanweb.com

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Fa Sung Wu? (Peanut sweet dessert soup)

I saw an advertisement for one of those soya milk machines that you can make almond dessert soup and peanut dessert soup in their machine, much like you make soya milk. All automatic.

The soya milk machine model that I bought did not advertise that. I wonder if I can just try it. Same principle: Grind the ingredients while boiling water, and filter out the pulp.

W.K. Leung ("Ah Leung") aka "hzrt8w"
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QUOTE(Gastro888 @ Mar 6 2007, 10:06 AM)

But how do you make gima wu? 

So could I do this with a food processor? Could I grind the gima? Or am I gonna end up with gima paste?

You can use the blender to grind the sesame seeds. I seem to remember someone else using a blender, and they had enough water in with the seeds so that it ended up like a thick black smoothie. Then you can adjust the thickness when you cook it.

The rice flour would be the thickening agent - nor mai fun, I think. I'm sure peony would be able to elaborate on this.

If you're going to take the trouble of blending the sesame seeds you might as well soak some long grain rice overnight and blending that with the sesame seeds and water. Using rice flour may make it too goopy.

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I make the black sesame soup by roasting the black sesame seeds first (and pick through them if you don't buy the pricier Japanese ones...stones and sticks like to hide) and grinding them in the blender, then adding water and sugar. While I cook it I thicken it with koh fun. Er, nor mai fun. I like it goopy. I don't like lard or whole rice in it but some people do that too. I've seen it thickened with just about anything, corn starch, arrowroot flour, etc.

I'm still getting grey hairs though....

regards,

trillium

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Found the recipe for gima wu in Grace Young's Wisdom of the Chinese Kitchen.

She said to use rice flour and NOT glutinous rice flour (nor mai fun). Sorry if I screwed up anyone's attempt. :shock:

If you need the recipe, PM me and I can send it to you.

Dejah

www.hillmanweb.com

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