It’s fair to say that most rituals of the Chinese New Year revolve around food. For instance, the new flavors of New Year pudding found in the market are always a hot topic for conversation. As the chefs try to assert their prowess and creativity, what would they pull out from the hat in 2018?
Aloe vera pudding with lotus root and jasmine. (Photo from Four Seasons Hotel Hong Kong.)
Four Seasons Hotel Hong Kong
Aloe Vera Pudding with Lotus Root and JasmineFour Seasons Hotel Hong Kong launches four types of New Year pudding this year. Among them, aloe vera pudding with lotus root and jasmine is the new creation from Chinese executive chef Chan Yan Tak. It’s a refreshing take both in concept and taste; the lightness is very welcome among all the substantial festive delicacies, and the subtle floral notes bring elegance to the pudding.
Purple sweet potato rice cake. (Photo from Green Common.)
Green Common
Purple Sweet Potato Rice CakeEmphasis on healthy and vegetarianism can also be seen in Green Common’s New Year pudding. The vegetarian specialist prepares purple sweet potato rice cake this year. The main ingredients include purple sweet potato, coconut milk and black sugar. Select purple sweet potatoes are both ground into the powder form and diced and then added to the pudding batter to create different textures.
Purple sweet potato is also an ingredient with high anthocyanidin and antioxidant contents, which help keep our skin from aging. Mineral-rich with special benefits to our spleen and stomach, black sugar is a more delicious and nutritious substitute to refined sugar.
Rose sugar and honey locust fruit pudding. (Photo from Shang Palace.)
Shang Palace
Rose Sugar and Honey Locust Fruit PuddingTwo Michelin-starred destination Shang Palace has been in the forefront of novel New Year pudding creations. Its rose sugar and honey locust fruit pudding is the most tempting among the three new items made by executive Chinese chef Cheung Long Yin. Rose-flavored dishes are always a hit among ladies. This pudding should be no exception.
Rose sugar is a speciality of the Yunnan Province of China, with the special functions to improve our metabolism and blood circulation. It’s paired with honey locust fruit with healing properties for our liver and eyes, which makes the pudding a treat for the palate and body.
Yuzu water chestnut pudding (Source: Dolce Dolce Kitchen & Gourmet.)
Dolce Dolce Kitchen & Gourmet
Yuzu and Water Chestnut Pudding“Truffle Queen” Esther Au from Dolce Dolce Kitchen & Gourmet injects new flavors to the common water chestnut pudding with fresh Japanese yuzu juice. To balance the yuzu’s acidity, she adds natural cane sugar to the batter comprising traditional water chestnut flour. The pudding is filled with fresh water chestnuts and chunks of yuzu. The fruit’s tartness, combined with the water chestnut’s crunch make for a soothing delight.
Aged Pu-er tea, dark brown sugar and coconut Chinese new year pudding. (Photo from Ming Court.)
Ming Court
Aged Pu-er Tea, Dark Brown Sugar and Coconut Chinese New Year PuddingExecutive chef Lee Yuet Fat from one Michelin-starred Ming Court introduces Pu’er tea to the traditional New Year pudding base, which turns out to be a master’s stroke. The pudding relies heavily on the quality ingredients Lee chooses. Dark brown sugar is superior to cane sugar both in taste and health benefits. But the star is definitely the Yunnan vintage Pu’er tea. Its well-rounded and deeply fragrant notes are apparent throughout the pudding, perfectly balancing the sugar’s sweetness.
Pineapple Chinese New Year pudding. (Photo from The Peninsula Boutique.)
The Peninsula Boutique
Pineapple Chinese New Year PuddingPineapple and New Year pudding is another innovative pudding, and a new product of the Peninsula Boutique. The most remarkable aspects of the pudding are the nice chewy texture and natural, fruity sweetness from the pineapple.
Osmanthus and coconut pudding with bird’s nest and gold foil. (Photo from Cuisine Cuisine.)
Cuisine Cuisine
Osmanthus and Coconut Pudding with Bird’s Nest and Gold FoilGold foil and bird’s nest are the blue bloods of the food world. Adding both ingredients into the mix, you get a New Year pudding that is possibly the most extravagant ever made. The perfume-like osmanthus and indulgent coconut milk is another outstanding pairing you should look out for.
This article was written by Chen Zhi Xiong and translated by Vincent Leung. Click here to read the original version of this story.
