This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.
This is a relatively low cal icecream where fresh cream is subbed with yoghurt (excellent substitute). But the yoghurt should be fresh to avoid a tart taste in the icecream. It is yummy and different. From a Nita Mehta cook book again, this time on Ice Creams that are eggless. Do not go by my time estimates, they do not include freezing time. There is some mixing between freezing too. ;)
This is how I make ice cream by hand. Do not have an ice cream maker. Try to use an alumninium tiffin or container as I find that they give the best results when the ice cream is made manually (freeze faster and better). You need to plan for this dish ahead as it takes 24 hours or more depending on when you find the time to beat it. I guess you can make it in an ice cream maker too, but I have no clue on time estimates then. :)
This is a nice recipe I make if I am alone for lunch. Serve it over freshly cooked noodles or spaghetti.Adapted from the Gulf News cook book. I have added a lot of veges like corn, peppers, etc. to this with good results.
This recipe is from a Readers Digest cook book. I have been making this for so long and so often that I can make it with my eyes closed. It appears like a cross between a pudding and a custard. Fabulous!