Peking Dust

"I am posting this for the Zaar World Tour II. I have not tried this recipe. The ground chestnut in this recipe represents the yellow dust of the Mongolian dessert. This is compliments of http://chinesefood.about.com/od/desserts/r/pekingdust.htm"
 
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Ready In:
1hr 30mins
Ingredients:
6
Serves:
8-10
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ingredients

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directions

  • Make a slit on the flat side of each chestnut.
  • Place in boiling water and simmer for 40-45 minutes.
  • Drain them and allow them to cool.
  • Shell them making sure to get all of the 'meat' and you need to remove ALL of the skin.
  • Grind them into a fine powder.
  • Stir in salt and sugar.
  • Whip your cream to your desired thickness and fold in your caster sugar and vanilla, if using this.
  • To Serve:

  • Either form the chestnut mixture into one large mound or form smaller mounds in individual serving bowls. Top with the whipped cream mixture.

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RECIPE SUBMITTED BY

I am no longer single. I found me an amazing man and we married, it has been almost 3 years now. My little girl is 13 now and she is amazing. I went to school and got my Bachelor's Degree in Criminal Justice and I work for the State as a Parole Officer now. I have realized that I hate cooking. I really do hate it. Luckily I married a man who loves to cook. He hates to bake, and I actually do like to bake. So I am what one would consider a somewhat mediocre baker. I still think about my Zaar Angel all the time. She knows who she is. I do enjoy to crochet, I do that a lot here lately. I use to do counted cross stitch, yet I don't do that anymore. I can't watch TV as well as I can while I crochet.
 
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