From Adoption TODAY, December/January 2001 issue

Yau Gwok

(Deep-fried Puffs) Crescent shaped and fried to a golden color, they are supposed to resemble the Chinese tael (gold ingot).

Ingredients:

5 ounces flour (apx. 11/3 cup)
1 tablespoon grated coconut
1 ½ tablespoons roasted finely chopped or ground peanuts
1 tablespoon fried white sesame seeds
1 tablespoon sugar
4 tablespoons vegetable oil
4 tablespoons water

Sift the flour and separate it into two portions.  Add the water to one flour portion and knead until it is a dough.  Add the oil to the remaining portion of flour and knead it until it is a soft dough.  Mix the two doughs together and knead the mixture until it is soft.  Roll into a thin sheet.  Make into round shapes using a pastry cutter.

Mix together the coconut, peanuts, sesame seeds and sugar with a little oil and water.  Place portions on the individual round sheets of dough mixture.  Fold over to make a crescent shape and seal the sides.

Deep fry at a medium heat until golden brown.  Drain and serve.

Jin Dui

(Chinese Sesame Cookies)

Ingredients:

6 ounces sweet potatoes
10 ounces red bean paste
1 ½ cups glutinous rice flour
1/3 cup flour
2/3 cup white sesame seeds
2 tablespoons sugar
½ cup hot water

Peel the sweet potatoes and boil them until tender, then mash them.  Sift the glutinous rice flour and flour together.  Then mix together with the sugar and mashed sweet potato.  Knead the mixture well and sprinkle with the hot water.

Knead the dough into small balls and then roll each ball into a flat round shape.  Spoon some red bean paste onto each as stuffing and knead back into balls.  Coat the balls with cold water, then coat thoroughly with sesame seeds.

Deep fry at low heat until the balls are golden and swollen.  Drain and serve.