Tin pei ling

Tin pei ling, also known as "sweet white lotus", is a popular Chinese dessert made from glutinous rice flour, sugar, and water. It is usually served chilled and topped with coconut milk or condensed milk. Tin pei ling has a soft, chewy texture and a delicate, sweet flavor.

The history of tin pei ling is long and storied. It is believed to have originated in Fujian province, China, during the Song dynasty (960-1279). Legend has it that a group of palace chefs were experimenting with new dessert recipes when they accidentally created tin pei ling. The emperor was so impressed with the dessert that he ordered it to be served at all imperial banquets.

Tin pei ling quickly became popular throughout China and is now enjoyed by people of all ages. It is a particularly popular dessert during the summer months, as it is a refreshing and cooling treat.

There are many different ways to make tin pei ling. Some recipes call for adding pandan leaves to the batter, which gives the dessert a fragrant, grassy flavor. Others add red bean paste or fruit to the filling. No matter how it is made, tin pei ling is always a delicious and satisfying treat.

Here is a simple recipe for tin pei ling:

• Ingredients:
• 1 cup glutinous rice flour
• 1/2 cup sugar
• 1 cup water
• Coconut milk or condensed milk, for topping

• Instructions:
• In a large bowl, whisk together the glutinous rice flour, sugar, and water until a smooth batter forms.
• Pour the batter into a greased 8-inch square pan.
• Steam the batter for 30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the tin pei ling cool completely before cutting it into squares.
• Serve the tin pei ling chilled, topped with coconut milk or condensed milk.