Gao Li Dou Sha

Gao Li Dou Sha Recipe - Hong Kong Vegetarian Delicacy

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Gao Li Dou Sha, also known as red bean paste doughnuts, is a popular Chinese dessert that combines the sweetness of red bean paste with a crispy outer layer. This recipe is a delicious treat that can be enjoyed as a snack or dessert.

History

Gao Li Dou Sha has been a traditional Chinese dessert for many years, with its origins dating back to ancient times. The combination of red bean paste and a crispy outer layer has been a favorite among Chinese families for generations.

Ingredients

How to prepare

Divide the red bean paste into small balls, similar in size to lotus seeds.
Mix the plain flour and corn flour together, then sift them.
Whisk the egg white until it reaches a gruel-like consistency.
Gradually add 0.2 of the mixed flour to the egg mixture, while continuously stirring.
Repeat the previous step until all the mixed flour is added, stirring until a porridge-like consistency is formed.
Dip each red bean paste ball into the egg porridge, ensuring they are fully coated.
Heat a wok with oil over medium heat, then deep fry the red bean paste balls.
Drain out the excess oil and transfer the golden red bean paste balls to a serving dish.
Sprinkle white sugar on the surface of the doughnuts before serving.

Variations

Instead of red bean paste, you can use other fillings such as custard or chocolate.
Add a sprinkle of sesame seeds on top of the doughnuts for extra flavor.

Cooking Tips & Tricks

Make sure to coat the red bean paste balls evenly with the egg porridge mixture to ensure a crispy outer layer.

- Use a deep fryer or a wok with enough oil to fully submerge the red bean paste balls for even frying.

- Drain the excess oil from the fried doughnuts on a paper towel to remove any excess grease.

Serving Suggestions

Gao Li Dou Sha can be served as a dessert with a cup of hot tea or coffee.

Cooking Techniques

Deep frying the red bean paste balls ensures a crispy outer layer while keeping the inside soft and sweet.

Ingredient Substitutions

You can use glutinous rice flour instead of plain flour for a chewier texture.

Make Ahead Tips

You can prepare the red bean paste balls in advance and store them in the refrigerator until ready to fry.

Presentation Ideas

Serve the Gao Li Dou Sha on a decorative plate with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Enjoy Gao Li Dou Sha with a cup of green tea or jasmine tea for a perfect pairing.

Storage and Reheating Instructions

Store any leftover Gao Li Dou Sha in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Gao Li Dou Sha contains approximately 200 calories.

Carbohydrates

Each serving of Gao Li Dou Sha contains approximately 30g of carbohydrates.

Fats

Each serving of Gao Li Dou Sha contains approximately 5g of fats.

Proteins

Each serving of Gao Li Dou Sha contains approximately 2g of proteins.

Vitamins and minerals

Gao Li Dou Sha is a good source of iron and fiber from the red bean paste.

Alergens

This recipe contains eggs and gluten from the flour, which may be allergens for some individuals.

Summary

Gao Li Dou Sha is a sweet and crispy dessert that is moderate in calories and contains a good amount of carbohydrates and fats.

Summary

Gao Li Dou Sha is a delicious Chinese dessert that combines the sweetness of red bean paste with a crispy outer layer. This recipe is easy to make and perfect for a sweet treat.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was given to me by an old friend who had traveled to China and brought back a cookbook full of traditional recipes. The recipe was for Gao Li Dou Sha, a sweet red bean paste stuffed pastry that looked absolutely delicious. I had never heard of it before, but I was intrigued by the combination of flavors and textures.

I had always been passionate about cooking ever since I was a young girl. My mother was a wonderful cook and she taught me everything I know. I remember spending hours in the kitchen with her, watching her chop vegetables, season meats, and stir pots of bubbling soup. I loved the way the aroma of spices filled the air and the sound of sizzling food in the pan. Cooking was not just a chore for my mother, it was an art form, a way to express her love and creativity.

As I grew older, I continued to experiment with different recipes and cuisines. I would spend hours poring over cookbooks, trying out new techniques and ingredients. I loved the challenge of mastering a new dish and the satisfaction of sharing it with my family and friends. Cooking became my passion, my creative outlet, and my way of connecting with others.

When I received the recipe for Gao Li Dou Sha, I knew it was something special. The ingredients were simple and the instructions were straightforward, but I could sense the complexity and depth of flavor that would result from combining them in just the right way. I gathered all the ingredients I needed - red bean paste, flour, sugar, and oil - and set to work in my kitchen.

I started by making the dough, mixing the flour with water and kneading it until it was smooth and elastic. Then I rolled it out into a thin sheet and cut it into small circles. I spooned a dollop of red bean paste onto each circle, folded it in half, and sealed the edges with a fork. I repeated this process until I had a tray full of perfectly formed pastries ready to be fried.

I heated a pan of oil until it shimmered and carefully placed the pastries in, watching as they sizzled and browned. The aroma that wafted from the pan was intoxicating - a mix of sweet sugar, earthy red beans, and hot oil. I cooked the pastries until they were golden brown and crispy on the outside, then removed them from the pan and let them cool on a wire rack.

The first bite of Gao Li Dou Sha was a revelation. The pastry was light and flaky, the red bean paste creamy and sweet. The combination of textures and flavors was perfect - a harmonious balance of sweet and savory, crunchy and soft. I knew I had found a new favorite recipe, one that I would make again and again for my family and friends.

As I shared the Gao Li Dou Sha with my loved ones, I saw the joy it brought to their faces. They marveled at the taste and texture, the care and attention to detail that went into each pastry. I felt proud and satisfied, knowing that I had created something special, something that would be remembered and cherished for years to come.

And so, that is how I learned to make Gao Li Dou Sha - a recipe that has become a beloved tradition in my family, a symbol of my love for cooking and my dedication to creating delicious food. I am grateful for the friend who shared the recipe with me, for the ingredients that brought it to life, and for the passion and creativity that continue to inspire me in the kitchen. Cooking is not just a hobby for me, it is a way of life, a way of expressing myself and connecting with others. And I will continue to cook, to experiment, and to share my recipes with anyone who is willing to try them.