The dichotomy between Taiwanese and Western sweets is so interesting! When I think about it, some of the value of desserts in TCM likely is from the ingredients. While Western desserts are stuffed with refined flour, sugar, and fat, Eastern desserts include more unrefined and/or "whole" ingredients: rice flour, nuts/seeds, lentils, etc.
Aside from the ingredients, I wonder if there's a particular reason why there are many dessert soups in Eastern cuisine, while almost none in Western cuisine.
I also enjoyed these other posts on the abundant varieties of tong sui by a Cantonese Substack-er:
Those links are so great! I love the image of the menu. Thank you so much for sharing it, I can't wait to dive in. Thanks for reading and for your comments.
Good question! It can and I've been meaning to add this to our instruction list (along with a Rice Cooker). I used the instant pot for 45 minutes on high with a natural release. I also added a teaspoon of lye water (potassium carbonate solution), which helps with the cookdown. It's a traditional ingredient in making springy ramen noodles, and is used to cook down the grass jelly herb as well. It's not required, but you may find that you want to pressure cook for longer. We don't include it in our instructions because it isn't absolutely necessary and is a bit difficult to find.
Just judge doneness based on color - if it's too light, just pressure cook it a bit more! I like mine completely light blocking (he he), but some like it more of a translucent glassy brown.
The dichotomy between Taiwanese and Western sweets is so interesting! When I think about it, some of the value of desserts in TCM likely is from the ingredients. While Western desserts are stuffed with refined flour, sugar, and fat, Eastern desserts include more unrefined and/or "whole" ingredients: rice flour, nuts/seeds, lentils, etc.
Aside from the ingredients, I wonder if there's a particular reason why there are many dessert soups in Eastern cuisine, while almost none in Western cuisine.
I also enjoyed these other posts on the abundant varieties of tong sui by a Cantonese Substack-er:
https://vittles.substack.com/p/one-hundred-varieties-of-soup?s=r
https://cookclimbcode.substack.com/p/mung-bean-soup?s=r
P.S.: I found your newsletter after meeting Lillian. Love how you guys provide a window to Taiwanese food culture.
Those links are so great! I love the image of the menu. Thank you so much for sharing it, I can't wait to dive in. Thanks for reading and for your comments.
Can the Instant Pot be used to make Grass Jelly tea too? If so, what setting and for how long?
Good question! It can and I've been meaning to add this to our instruction list (along with a Rice Cooker). I used the instant pot for 45 minutes on high with a natural release. I also added a teaspoon of lye water (potassium carbonate solution), which helps with the cookdown. It's a traditional ingredient in making springy ramen noodles, and is used to cook down the grass jelly herb as well. It's not required, but you may find that you want to pressure cook for longer. We don't include it in our instructions because it isn't absolutely necessary and is a bit difficult to find.
Just judge doneness based on color - if it's too light, just pressure cook it a bit more! I like mine completely light blocking (he he), but some like it more of a translucent glassy brown.
Let me know if you have any more questions!