From The Food of China:
Chinese recipes that call for generous amounts of oil, sugar, and chiu are usually of eastern Chinese origin. Sugar is most typically used in the solid, clear, crystalline form that has been called “rock sugar” in China for perhaps two thousand years. This form is supposed to be more healthful than other sugars; in traditional times it was purer and less subject to adulteration.
Substitution information
Suggestions for use:
Red Cooked Chicken from Chow Times
Steamed Egg Custard from Kitchen Crazy Daffy
A PINK Cranberry Punch from Kitchen Unplugged
Habeas Brulee’s Green Curry Shrimp
Pork Rib and Lotus Root Soup from …read more

Well here it is, the dessert that I just had to make. Very similar to the Filipino ginataan, but with more emphasis on the mung beans and the tapioca. I love the extra mung beans though, makes it healthier and that’s a big plus for me and hubby.

The ingredients. Would have used pandan leaves but the store was out and I didn’t have any stashed away in the freezer (sniff). So I had to make do with a drop of pandan extract — but whoa! Too green! So I stopped at one drop. …read more