Zhi Ma Hu

Zhi Ma Hu Recipe from Hong Kong: Black and White Sesame Rice Pudding

Region / culture: Hong Kong | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 4

Introduction

Zhi Ma Hu is a traditional Chinese dessert made with black sesame seeds, white sesame seeds, Calrose rice, sugar, and lard. This sweet and creamy dessert is a popular choice for those with a sweet tooth.

History

Zhi Ma Hu has been enjoyed in China for centuries, with its origins dating back to ancient times. The combination of black and white sesame seeds with rice creates a unique and flavorful dessert that has stood the test of time.

Ingredients

4 tbsp of black sesame
1 tbsp of white sesame
100 g of Calrose rice
4 tbsp of white sugar
1000 ml of water
2 tbsp of lard

How to prepare

Soak Calrose rice for 1 hour, drain and wipe dry.
Fry black and white sesame without oil.
Put water, rice, black and white sesame into blender.
Blend all ingredients until fully mashed, filter the paste with a sieve.
Put the paste into a pot and cook, stirring continuously.
When the paste is boiled, add lard and sugar.
Continue cooking and stirring for 1 minute, transfer to a bowl and serve.

Variations

Add a pinch of salt for a savory twist.
Use brown sugar instead of white sugar for a richer flavor.
Top with crushed nuts or fresh fruit for added texture and freshness.

Cooking Tips & Tricks

Make sure to soak the Calrose rice for at least 1 hour to ensure a smooth texture.

- Fry the sesame seeds without oil to enhance their nutty flavor.

- Stir continuously while cooking the paste to prevent burning.

- Add the lard and sugar at the right time to achieve the perfect balance of sweetness and richness.

Serving Suggestions

Zhi Ma Hu can be served hot or cold, depending on your preference. It pairs well with a cup of hot tea or a scoop of vanilla ice cream.

Cooking Techniques

Blending the ingredients together creates a smooth and creamy texture, while cooking and stirring continuously ensures a thick and luscious consistency.

Ingredient Substitutions

You can use any type of rice in place of Calrose rice, and vegetable oil can be used instead of lard for a lighter version of the dessert.

Make Ahead Tips

Zhi Ma Hu can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Zhi Ma Hu in small bowls garnished with a sprinkle of sesame seeds for a beautiful and elegant presentation.

Pairing Recommendations

Zhi Ma Hu pairs well with a cup of hot tea or a glass of sweet dessert wine.

Storage and Reheating Instructions

Store any leftover Zhi Ma Hu in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warm before serving.

Nutrition Information

Calories per serving

Each serving of Zhi Ma Hu contains approximately 200 calories.

Carbohydrates

Each serving of Zhi Ma Hu contains approximately 30g of carbohydrates.

Fats

Each serving of Zhi Ma Hu contains approximately 10g of fats.

Proteins

Each serving of Zhi Ma Hu contains approximately 5g of proteins.

Vitamins and minerals

Zhi Ma Hu is a good source of iron, calcium, and magnesium.

Alergens

Zhi Ma Hu contains sesame seeds and lard, which may be allergens for some individuals.

Summary

Zhi Ma Hu is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Zhi Ma Hu is a delicious and nutritious Chinese dessert made with black and white sesame seeds, Calrose rice, sugar, and lard. This creamy and sweet treat is perfect for satisfying your sweet tooth while providing essential nutrients.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was visiting my friend Mei at her home. Mei's mother, Mrs. Li, was busy in the kitchen, preparing a delicious looking dish that I had never seen before. As I watched her mix together the ingredients and form them into little balls, I knew I had to learn how to make it myself.

I asked Mrs. Li about the dish she was making, and she told me it was called Zhi Ma Hu. She explained that it was a traditional Chinese dessert made from black sesame seeds, glutinous rice flour, and sugar. Mrs. Li told me that the recipe had been passed down through her family for generations, and she was happy to teach me how to make it.

I watched closely as Mrs. Li demonstrated each step of the recipe. She showed me how to toast the black sesame seeds until they were fragrant, then grind them into a fine powder. Next, she mixed the sesame powder with glutinous rice flour and sugar, and added a little water to form a smooth dough. Mrs. Li then rolled the dough into small balls and coated them in more sesame seeds before steaming them until they were cooked through.

The aroma of the sesame seeds filled the kitchen as the Zhi Ma Hu cooked, and I couldn't wait to try the finished dish. When Mrs. Li presented me with a plate of the warm, sweet balls, I took a bite and was immediately hooked. The nutty flavor of the black sesame seeds combined with the chewy texture of the glutinous rice flour was unlike anything I had ever tasted before.

After that day, I made it a point to learn as much as I could about Chinese cooking and traditional recipes like Zhi Ma Hu. I sought out opportunities to cook with Mei's family and other friends who were willing to share their culinary knowledge with me. I learned how to make dumplings, stir-fries, and soups, but Zhi Ma Hu remained one of my favorite dishes to prepare.

Over the years, I refined my own recipe for Zhi Ma Hu, experimenting with different ratios of ingredients and cooking techniques. I found that toasting the sesame seeds just right and grinding them into a fine powder was crucial for achieving the perfect texture and flavor. I also discovered that adding a touch of honey or coconut milk to the dough could enhance the sweetness of the dish.

I shared my love for Zhi Ma Hu with my own family and friends, passing down the recipe and the tradition of making it together. My grandchildren would often join me in the kitchen, eager to help roll the dough into balls and coat them in sesame seeds. They loved the way the dessert stuck to their fingers and the way it melted in their mouths.

As I grew older, my passion for cooking and sharing recipes only deepened. I continued to explore new flavors and techniques, always keeping the memory of that first taste of Zhi Ma Hu close to my heart. The dish became a symbol of my love for Chinese cuisine and the joy of cooking for others.

Now, whenever I make Zhi Ma Hu, I think back to that warm summer day in Mei's kitchen and the excitement I felt when I first saw the recipe. The tradition of making this dish has become a part of who I am, a way of preserving my heritage and passing down a piece of my culinary journey to future generations. And as I watch my grandchildren savor each bite of the sweet, nutty balls, I know that the love and memories we share in the kitchen will endure for years to come.