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This recipe is featured in our Lijiang Naxi Cuisine Cooking Class & Market Visit which is available daily, and is also included in our Eat Your Way Through Yunnan’s Tea & Horse Caravan Road from Dali to Lijiang 8-day trip. Come join us!
This tasty dessert may not seem very “Chinese,” but that’s because it has a long history! Originally from Persia, these flavors were brought to India before eventually making their way through Myanmar and into Yunnan. Similar to other desserts you may see in Southern China or SE Asian, the sweet flavor comes from coconut and condensed milk. Today, you’ll find this dish all over Southern Yunnan at almost every local restaurant.
This simple recipe is very tasty and a unique dessert for hosting – have each guest prepare their own.
Feel free to get creative. The ingredients below are the most traditional, but you can experiment with different fruits and toppings. Purple rice is naturally glutinous, but if you are unable to find it, white glutinous rice also gets the same result. Sago is typically found in dried balls in most Asian grocers. Follow the directions on the package to cook them, which generally involves boiling them in water and then straining them.
Serves 2
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Ingredients
100g diced fresh mango
100g cooked sago
100g cooked purple rice
10g freshly shredded coconut
200ml sweetened coconut milk
10g condensed milk
1 slice white bread, toasted
Directions
Many Yunnan dishes are influenced by SE Asian flavors. Our Yunnan Ghost Chicken Recipe, known locally as guǐ jī, is no exception. Cilantro, mint, and birds eye chilies bring tons of flavor to this tasty salad.
Straight from our Yunnan cooking class, this Yunnan Clay Pot Rice Noodles Recipe (Yúnnán xiǎo guō mǐxiàn) is prepared in a small clay pot and full of flavor from fermented soybean paste and pickled cabbage.
There are few things humanity agrees on, and in that very short list is dumplings. In China the most popular type is called Jiaozi (饺子) or water dumplings (水饺), meaning traditionally they are boiled in water, as opposed to their many well-known and equally delicious steamed cousins.
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