MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Steamed Green Pear Cake Decorated with Water Caltrop
  Categories: Chinese, Ceideburg 2
       Yield: 1 servings
 MMMMM----------------STEAMED GREEN PEAR CAKE DECO---------------------
      90 g  Sesame seed
      90 g  Plain flour
      90 g  Lard
      75 g  Syrup
      45 g  Peanut butter
 MMMMM---------------------OUTER DOUGH LAYER--------------------------
     150 g  Spinach juice
     110 g  Wheat starch
      35 g  Glutinous flour
     1/2 ts Shrimp roe (optional)
      75 g  Sugar
     1/2 tb Lard
       1 ts Milk powder
     1/8 ts Vanilla essence
      40 sm Twiglets, washed and dried
   INNER DOUGH LAYER: Same as above outer dough layer, except replace
   spinach juice with boiling water.
   This one pretty much sums up the idea that in Asia things are not
   always what they seem.  Looking at the picture, I see what are
   obviously steamed pears++complete with stems++with a couple of water
   caltrops on one plate and steamed finger citrons (an Asian fruit that
   looks sorta like a hand) accompanied by a couple of peaches on the
   other plate. (Water caltrops are those seeds that look like a set of
   miniature water buffalo horns.) What these things really are, though,
   are steamed, stuffed sweet dumplings. I really wish I could post a
   .gif with this message. These things look REAL! Somehow, I doubt that
   anyone will want to attempt this one, but here it is just in case.
   Establishment: Yung Kee Restaurant 36-40 Wellington Street, Central,
   Hong Kong Chinese Cuisine Practical Class Platinum Award - Desserts
   THE NEVER ENDING STORY (12 servings) Chef: Yau Shing (Yung Kee
   Restaurant) “Longevity” would be an over-simplified literal
   translation for this dual presentation of treasured culinary symbols
   crafted out of flour. Peaches symbolize longevity, and fairy tales
   often feature water caltrops (bull horn-shaped roots) as part of the
   fairy diet.  The Fairy Mother herself is given peaches on her
   birthdays.  The finger citrons, a kind of fruit, have long
   represented Buddha, owing their resemblance to the shape of Buddha’s
   palm.  The combination of associations - with long life, happiness,
   elegance and spiritual peace - heightens the diner’s admi- ration of
   the culinary sculptures.
   To prepare and cook: 1. For sesame paste filling, stir-fry sesame
   seeds in a dry, heated wok until golden. Set a quarter aside and
   grind rest to powder. 2. Stir-fry flour in a dry wok, over a low
   flame, all slightly yellow.  Then sift it.  Mix all filling
   ingredients together.  Place in refrigerator until firm. 3. For
   doughs (made in two batches, one with spinach juice, one with boiling
   water). Heat spinach juice or water. Pour hot liquid into a mixing
   bowl containing wheat starch and glutinous flour. Mix well. Remove
   mixture to a clean working surface and add remaining ingredients one
   a time, working up a smooth texture. 4. For pear shaping, form
   spinach-dyed dough into small balls of approximately 4 g each.
   Flatten round discs.  Do same for uncoloured dough. Place one
   uncoloured disc on top of a dyed dough disc.  Place a small portion
   of sesame paste filling on top, and mould discs upwards around it to
   form pear shape. Stick one dry twiglet into top end of pear shape.
   Press lightly on bottom of pear shape to form a firm base. 5. Steam
   for 3 to 5 minutes. (If shrimp roe not available, chocolate powder
   could be dusted over the pears after they have cooled.) (The water
   caltrop garnish recipe is not included. it is also steamed dough with
   From “Champion Recipes of the 1986 Hong Kong Food Festival”.  Hong
   Kong Tourist Association, 1986.
   Posted by Stephen Ceideberg; October 28 1992.