lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot- or Chocolate-Filled Rugelach
Ingredients:
- 8 cream cheese
- 1 unsalted butter
- 1/2 icing sugar
- 1 salt
- 1/2 lemon juice
- 1/2 vanilla
- 2 all-purpose flour
- 1 egg
- 1/4 granulated sugar
- 1 walnuts
- 2 bittersweet chocolate
- 3/4 sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F/180°C/Gas4.
2. Combine the cream cheese, butter, icing sugar, salt and lemon juice and vanilla in a bowl, add the flour and using an electric mixer, combine all ingredients until a very smooth and soft dough has formed.
3. Alternatively use a food processor to do this and pulse until you have a soft dough.
4. Chill the dough for at leats 60 minutes in the fridge.
5. Mix the ingredients for either of the two fillings, or half the ingredients and make both.
6. Remove the dough from the fridge and divide into four portions.
7. Shape into four balls and roll the balls out into circles of approx 1/8 inch thickness.
8. Divide the filling between the circles and spread it out.
9. Cut into pizza-wedge shapes that are approximately one inch wide at the outside.
10. Carefully roll them up, starting from the wide side (outside ofthe circle)towards the centre.
11. Brush with the beaten egg and sprinkle with granulated sugar.
12. Bake on a greased cookie sheet for approximately 25 minutes or until golden.
13. Alternative:
14. Instead of the round shapes, you can roll out your dough into four 1/4 inch thick rectangles, spread with filling, roll jelly-roll style, from the wide end, so you get a long roll, rather than a thick one, and cut it into 1/2 inch slices.
15. Place them flat on a cookie sheet, brush with egg wash, sprinkle with sugar and bake as above.
Title: Orange Spiced Gingerbread Cookies
Ingredients:
- 1/3 brown sugar
- 1/3 butter
- 2/3 light molasses
- 1 egg
- 2 all-purpose flour
- 2 3/4 ginger
- 1 baking soda
- 1/2 salt
- 1/2 powdered sugar
- 4 butter
- 1/2 milk
- 2 -3 vanilla
- 2
Instructions:
1. in large mixer bowl combine brown sugar, 1/3 cup butter, molasses, egg and orange peel. beat at medium speed scraping bowl often until smooth and creamy.
2. add remaining cookie ingredients, reduce speed to low. continue beating scraping bowl often until well mixed.
3. cover refrigarate at least 2 hours.
4. heat oven to 375*F.
5. roll out dough 1/2 at a time (keeping remaining dough refrigarated), on well floured surface to 1/4inch thickness.
6. cut into 3 to 4 cookie cutters.
7. place 1inch apart on greased cookie sheet.
8. bake for 6 to 8 minutes or until no indentation remains when touched.
9. cool completely.
10. in small mixer bowl combine all frosting ingredients, beat at low speed, craping bowl often until fluffy.
11. if desired color frosting with food coloring.
12. decorate cookies with frosting.
Title: Gluten Free Granny's Peach Cobbler Recipe
Ingredients:
- 6 unsalted butter
- 1/2 sugar
- 1
Instructions:
1. Prepare oven to 350 degrees F.
2. Prepare peaches, par boil and let sit in ice. Remove skins, cut around the peaches and pull out the pits. Dice the peaces, should fill up a rectangular baking pan.
3. In a medium bowl, add sugar and flour. Add butter at room temperature to the mixture, should be crumbly. Spread over peaches. Bake 350 untl the peach juice comes through the crumble, about 25 minutes.
4. Serve with frozen yogurt or vanilla icecream.
Title: Anything Goes Cookie Dough Chocolate Peppermint Spiral Cookie
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 margarine
- 1 light brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/4 all-purpose flour
- 1
- 2
- 20
Instructions:
1. Combine 2 1/2 cups (610 mL) flour, baking soda, and salt in medium bowl; set aside.
2. Mix in eggs and vanilla extract until blended.
3. Gradually add in flour mixture; mix just until blended. Stir in additional 1/4 cup (60 mL) flour and peppermint extract.
4. Divide dough in half (about 1 2/3 cups). Stir cocoa powder into half and candies into the other half. Roll out cream dough between 2 sheets of parchment or wax paper into 10 x 16 inch rectangle. Repeat with cocoa dough.
5. Using parchment paper, place cream dough on top of cocoa dough, trimming excess so dough is even. Gently roll dough lengthwise into log, using the parchment paper to assist (dough will be soft). Make sure to not leave in any paper.
6. Carefully roll log into peppermint candies, using parchment paper to assist. Wrap log in parchment paper then plastic wrap. Place on cookie sheet and freeze 24 hours.
7. Preheat oven to 375°F (190°C). Unwrap log and slice into 1/4 inch rounds, rotating the log 1/4 turn after each slice to maintain shape. Put dough back into freezer between batches. Place on ungreased cookie sheet — cookies might need to be reshaped into circles at this point.
8. Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Title: Strawberry & Yoghurt Tiramisu
Ingredients:
- 100 yoghurt
- 1 1/2 sponge cake fingers
- 1/2
Instructions:
1. Line bottom of ramekin with yoghurt (small amount).
2. Break sponge finger and fill ramekin with a layer.
3. Repeat steps 1 and 2.
4. Layer again with yoghurt then top with strawberry conserve and sprinkle coconut on top.
5. Refrigerate for at least half an hour (for it to soak through) and serve.
Title: Butter Cookies With Chocolate Flecks
Ingredients:
- 2 2/3 all-purpose flour
- 1/8 salt
- 1 1/4 sugar
- 3/4 butter
- 1 egg
- 2 dark chocolate
- 3
Instructions:
1. Sift the flour and salt into a large bowl. Use a wooden spoon to mix in the sugar, butter, egg, and egg yolks, and chocolate to form a smooth dough.
2. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minute.
3. Preheat the oven to 350°F and butter three cookie sheets.
4. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a 2inch cookie cutter to cut the cookies. Gather the dough scraps, re-roll, and continue cutting out until all of the dough is gone.
5. Use a spatula to transfer the cookies to the cookie sheet, placing them 1 inch apart.
6. Bake one sheet at a time, for 10-15 minutes, or until just golden. Transfer to cool rack to cool.
7. Enjoy!
Title: Peanut Butter-Chocolate Mousse
Ingredients:
- 12 tofu
- 1/2 maple syrup
- 1/2 cocoa powder
- 1 1/2 vanilla extract
- 1/3 peanut butter
- 1 salt
- 2 soymilk
Instructions:
1. Place all the ingredients into a food processor, slowly drizzling in the soy milk. Blend until smooth.
2. Spoon into 5 serving dishes, and refrigerate. Chill for 1 to 2 hours before serving.
Title: Pineapple Cottage Cheese Mold
Ingredients:
- 2 gelatin
- 3 cold water
- 1 lemon juice
- 2 sugar
- 2 salt
- 1 crushed pineapple
- 1 cherries
- 1/3 cottage cheese
- 1/2
- 8
Instructions:
1. Soak the gelatin in cold water for 3 to 5 minutes.
2. Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.
3. Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.
4. Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.
5. Drain the crushed pineapple and cherries.
6. Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.
7. Pour the fruit and cottage cheese mix into the chilled Jell-o mold.
8. Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.
9. Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.
10. Spoon whipped topping on top of the finished pineapple cottage cheese mold.
11. Tips & Warnings:.
12. Pour the Jell-o into small glasses for special occasions.
13. Substitute Splenda for sugar and use sugar-free juices and gelatin to make a healthier dessert.
Title: Chocolate Haystacks
Ingredients:
- 1 chocolate chips
- 3/4 creamy peanut butter
- 8 1/2 miniature marshmallows
- 7
Instructions:
1. In a large bowl microwave chips on Medium-High (70) power for 1 minute, stir.
2. Microwave 10-20 second more until smooth.
3. Take out and add peanut butter, stir until well blended.
4. Add chow mein noodles and marshmallows; stir until all ingredients are coated.
5. Drop by rounded tablespoon onto cookie sheet lined with waxed paper.
6. Refrigerate until ready to serve.
Title: Chocolate Pecan Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 powdered sugar
- 1/2 unsalted butter
- 1 vanilla extract
- 1/2 sugar
- 1 pecans
- 1/2
Instructions:
1. Preheat the oven to 350°F
2. Grease a baking sheet well.
3. Place the flour, cocoa, and powdered sugar in a food processor.
4. Turn the machine on and slowly add the butter, 2 tablespoons at a time.
5. Add the vanilla and process until the dough forms a ball on top of the blades.
6. In the palms of your hands, roll the dough into circles about 1/2 inch thick.
7. Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch thick.
8. Sprinkle the dough with the granulated sugar and pecans and press again to flatten.
9. Bake the cookies until brown, about 10 minutes.
10. Cool them on the baking sheet before serving.
Title: No-Bake Maple Peanut Butter Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 milk
- 1/4 maple syrup
- 1/2 creamy peanut butter
- 2 vanilla extract
- 2 old fashioned oats
Instructions:
1. In a heavy medium size saucepan, combine sugar, milk and syrup.
2. Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
3. Boil for 3 minutes.
4. Stir in peanut butter and vanilla.
5. Stir in oats.
6. Drop by rounded teaspoons onto waxed paper.
7. Cool for 3 to 4 hours, until firm.
Title: Peanut Butter Cookies
Ingredients:
- 16 peanut butter
- 2
- 1
Instructions:
1. Spread peanut butter on half the crackers.
2. Put a lid on each cracker.
3. Melt the chocolate.
4. Dip each sandwich into the chocolate.
5. Place on waxed paper to solidify.
Title: Dirt Pudding
Ingredients:
- 2 cream cheese
- 1 Cool Whip
- 3 chocolate pudding
- 1
Instructions:
1. Put cream cheese, coolwhip and pudding in food processor to combine.
2. Fold in Oreos and garnish with gummi worms.
3. Chill about 1 hour before serving.
Title: Peanutty Halloween Cookie Pizza
Ingredients:
- 1 creamy peanut butter
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. Heat oven to 350°F; line 12-inch pizza pan with foil; grease foil with shortening.
2. Break cookie dough into 2-inch pieces, arrange evenly in pan.
3. With floured fingers, press to form crust. Bake 16 to 18 minutes or until a deep golden brown. Cool 30 minutes.
4. Use foil to lift crust from pan. Carefully remove the foil from crust; place crust on serving platter or tray.
5. Spread peanut butter over crust. Sprinkle with candy and nuts.
6. In a small microwavable bowl, microwave frosting uncovered on high for 10-15 seconds or until frosting is thin enough to drizzle.
7. Transfer to a small resealable food storage bag. Cut a small hole in the corner of bag; drizzle over cooked pizza.
8. Cut into wedges or squares and enjoy!
Title: Best White Chocolate Macadamia Nut Cookies
Ingredients:
- 3/4 butter
- 1/2 light brown sugar
- 8 all-purpose flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/2 kosher salt
- 1/4 granulated sugar
- 3 egg
- 1 pure vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).
3. Stir in brown sugar and let stand in refrigerator for 45 minutes.
4. Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
5. Combine flour, baking powder, baking soda and salt. Set aside.
6. Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
7. Beat in egg and vanilla.
8. Beat in dry ingredients.
9. Add grated white chocolate and macadamia nuts. Stir until combined.
10. Note: I refrigerated my dough while I heated up the oven here.
11. Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.
12. Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.
13. Store in an airtight container at room temperature for up to one week.
Title: Rich Chocolate Pudding
Ingredients:
- 1/2 granulated sugar
- 2 eggs
- 2 shortening
- 1 vanilla extract
- 1/4 instant coffee
- 1 water
- 1 evaporated milk
- 1 cornstarch
- 1/4 salt
- 1/4 sugar
- 1/3
Instructions:
1. Mix the eggs and 1/2 cup sugar over double boiler until light and airy.
2. Mix the rest ingredients except shortening in a sauce pan, whisk and heat shortly until cocoa powder has dissolved.
3. Poor cocoa mixure into egg mixture, keep double boiler on low flame.
4. Whisk occationally to keep mixture from sticking to the bottom.
5. Then add shortening and whisk it in, the chocolate mixture will reduce until thick and shiny, the consistency of a store bought pudding.
6. Pour into a bowl and place plastic wrap directly on the pudding to prevent skin forming, chill and serve.
7. Last at least 3-5 days in the refrigerator.
Title: Mangos in Port
Ingredients:
- 2 butter
- 1/4 lemon juice
- 2 mangoes
- 6
Instructions:
1. Place mangos in a baking pan.
2. Sprinkle with lemon juice and port. Dot with butter.
3. Cover and bake at 350' about 20 minutes, stirring once.
Title: Secret Cake
Ingredients:
- 2 currants
- 8 brandy
- 2 puff pastry
- 13 caster sugar
- 1
Instructions:
1. Mix the peel and currants together in a bowl, pour over the brandy and leave them to soak for at least 1 hour.
2. On a lightly floured surface, roll the pastry out to 1/8 inch thick and cut into two 8 inch rounds.
3. Place one pastry round on a wet baking tray and top with the brandy-soaked current and peel mix; moisten the edge of the pastry with water and cover with the other pastry round then press the edges to seal them together; slice the cake into quarters leaving it together, do not separate the quarters out; decorate the cake with left over pastry trimmings if you wish.
4. Bake the cake for 15 minutes in the centre of the oven, pre-heated to 450 F / 230 C / gas mark 8; reduce the heat to 425 F / 220 C /gas mark 7 and bake for a further 20-25 minutes, or until crisp and golden brown.
5. Sprinkle the cake with caster sugar and serve hot or cold.
Title: Sapodilla Souffle
Ingredients:
- 1 heavy cream
- 1/2 milk
- 1/4 ground cinnamon
- 1 star fruit juice
- 1 sugar
- 3 butter
- 1/4
Instructions:
1. Preheat oven to 300°F.
2. In a saucepan, mix sapodilla, milk and cream.
3. Cook over low heat for 10 minutes, stirring constantly.
4. Add cinnamon, carambola juice, sugar and salt.
5. Cool until mixture is at room temperature.
6. Carefully fold in egg whites.
7. Turn into small soufflé dishes, 4 x 2 x 1 1/2.
8. Bake 25 minutes.
9. Brush top with melted butter.
10. Serve immediately.
Title: Viennese Crescents
Ingredients:
- 1/2 unsalted butter
- 3/4 powdered sugar
- 2 vanilla
- 1 walnuts
- 2 all-purpose flour
- 2/3 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Beat the butter on medium speed of mixer until lightened in color and creamy.
3. Sift 3/4 cup powdered sugar over the butter and beat until well combined.
4. Stir in vanilla and nuts.
5. Graduallly sift flour over the top while stirring.
6. Knead until well blended.
7. Pull off generous 1-tablespoon pieces of doug, roll with your hands into a short rope and shape into crescents.
8. NOTE: If the dough is soft and difficult to handle, refrigerate until slightly firm.
9. Space 1 1/4 inches apart on greased cookie sheets.
10. Bake 1 sheet at a time until the crescents are tinged with brown and slightly darker at the edges, 13 to 16 minutes, rotating the sheet halfway through baking for even browning.
11. Remove the sheet to a cooling rack and let stand until the cookies firm slightly.
12. Transfer the cookies to racks and cool completely. Sift 2/3 cup of powdered sugar over cookies (entire batch) until evenly coated.
Title: Easy Baked Custard
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1 vanilla extract
- 1/4 salt
- 2 milk
- 4 eggs
- 1/2 margarine
Instructions:
1. Preheat oven 350 F.
2. combine all ingredients In a blender.
3. Blend until smooth.
4. Pour into a buttered 9-in. deep-dish pie or cake pan .
5. Bake at for 50 minutes or until a knife inserted near the center comes out clean.
6. Cool on a wire rack until room temperature
7. Refrigerate until serving.
Title: Mocha Whipped Cream Frosting
Ingredients:
- 1 1/2 sugar
- 1/2 vanilla
- 1/4 instant coffee
- 2
- 1
Instructions:
1. Combine all of the ingredients in a bowl and beat with an electric mixer until it’s thick and forms peaks when you take out the beater.
2. Makes enough to spread generously on top, sides, and between two layers of 8 inch (20 cm) round cake.
Title: Pomegranate Creme Brulee
Ingredients:
- 2 heavy cream
- 5 sugar
- 1/2 vanilla bean
- 1 salt
- 4
- 2
Instructions:
1. Preheat oven to 275°F.
2. In a small pan, bring cream, 2 tablespoons sugar, vanilla bean, and salt just to a boil over medium heat.
3. Remove from heat and set aside to cool.
4. Scrape seeds from Vanilla into cream then discard vanilla pod.
5. In another bowl, whisk egg yolks with 1 tbsp of the sugar until sugar dissolve.
6. Slowly whisk in cooled cream (if it is not cool, yolks will scramble), then strain thought a fine sieve.
7. Add 2 teaspoons PAMA.
8. Divide custard between 4 shallow baking dishes, each about 1/2 cup in capacity.
9. Place dishes in a baking pan, then place pan in oven.
10. Pour enough cold water into pan to come about halfway up sides of dishes.
11. Bake until custard set, 30-35 minutes.
12. Cover cooled custards with plastic wrap.
13. Chill in refrigerator for at least 4 hours or overnight.
14. Before serving, sprinkle 1 1/2 tsp sugar on each custard and use a kitchen blowtorch to caramelize tops, holding torch at an angle (flame should barely touch surface) to brown sugar.
15. You can also brown the sugar in a preheated broiler, taking care to turn the gratin dishes to avoid hot spots.
Title: Solo Poppy Seed Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 12 1/2 sugar
- 4 poppy seed filling
- 4 vanilla extract
- 1 sour cream
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°F
2. Grease and flour 12 cup Bundt pan or 10 inch tube pan and set aside.
3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy.
4. Add poppy seed filling and beat until blended.
5. Beat in egg yolks one at a time, beating well after each addition.
6. Add vanilla and sour cream and beat just until blended.
7. In a small bowl, blend flour, baking soda and salt.
8. Add flour mixture to poppy seed mixture gradually beating well after each addition.
9. In a separate bowl, beat whites with electric mixer untill stiff peaks form.
10. Fold whites into batter and spread in prepared pans.
11. Bake for 60 minutes to one hour 15 minutes or until cake tester inserted in center comes out clean.
12. Cool in pan on wire rack for 10 minutes.
13. Remove from pan and cool completely on rack. Dust with confectioners' sugar just before serving if desired.
Title: Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 vanilla flavoring
- 1 fresh strawberries
- pineapple chunk
- mandarin orange
- orange
Instructions:
1. Slice COLD cookie dough into 1/4" or less slices and place side by side to cover your cookie sheet.
2. Bake according to directions to make one"giant" sugar cookie.
3. (Either Pizza shaped or Rectangular... I leave that up to you.) Let stand until cool to the touch.
4. Mix cream cheese, sugar and vanilla, by hand until all are combined.
5. Spread evenly over entire"cookie".
6. Cut into Pizza slices if desired or into 2"x2" squares as I do.
7. (We eat Pizza King pizza here... it's cut into squares, hence the slices I use for this dish, not to mention the fact that it makes more.) Anyway, slice it however you wish and then add fruit to each slice.
8. If you choose to use the glaze, that step is before the fruit.
9. I know most recipes I have seen for Fruit Pizza call for it but I personally don't like the stuff.
10. Cheese spread and fruit are more than enough flavor for this dish.
11. Refrigerate until cheese spread sets so as not to make such a big mess.
12. Enjoy!
Title: Blueberry Cream Cheese Crostata
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 sugar
- 4 unsalted butter
- 1 cold water
- 10 fresh blueberries
- 8 cream cheese
- 6 powdered sugar
- 1 vanilla
Instructions:
1. Pastry: Chill mixer bowl & paddle in freezer for 10 minutes.
2. Cut butter into small pea sized cubes then put into freezer to keep cold.
3. Combine flour, salt & sugar & add to mixing bowl & set mixer to medium low speed. Slowly add chilled butter a few cubes at a time until all butter is coated with flour & looking crumbly.
4. With the mixer running, slowly pour the ice cold water in a thin steady stream into the flour mixture until a dough ball forms. The flour should drink most of the water but if the dough feels sticky add a little four to the outside of the ball before wrapping in plastic bag then place in fridge for 15 minutes.
5. Filling: Place cream cheese, 4 tablespoons powdered sugar & vanilla into mixer bowl & mix on medium to combine well.
6. Rinse & drain berries but leave them slightly damp.
7. Add 2 tablespoons powdered sugar to berries in a bowl & combine.
8. Roll out pastry on floured bench to fit onto a greased 16" pizza pan (for easy transfer to pan, fold dough in half then half again to a triangle or wedge shape then lift to pan & unfold).
9. Spread cream cheese mix evenly over dough all the way to the edges. Pick up one piece of the dough's edge & fold in by about 1 inch toward the middle & about 3 inches long & continue all the way around (you are basically making a rough octagonal shape).
10. Place the sugar coated berries evenly across the middle of the pie & use the remaining sugar syrup in the bowl & a brush to glaze the folded edge of the crust before placing into a preheated 400F (200c) oven for 30 to 35 minutes until pastry is golden.
11. Cool to room temp, cut into 8 using pizza cutter & try to stop eating more than 1 piece !
12. NOTE: If you are experienced at pastry you may think that the amount of water is way too much but PLEASE TRY IT. I am not a trained chef but I spend a lot of time experimenting & I find the high amount of water results in a lot of steam creating a beautiful flaky pastry without all the technical pastry folding.
Title: Chinese Black Sesame Seed Porridge(Geema Woo)
Ingredients:
- 1/2 black sesame seed
- 1/4 sugar
- 5 1/4 cold water
- 1/2
- 1/4
Instructions:
1. Heat a wok over high heat until hot but not smoking.Add sesame seeds and stir for 45 seconds-1 minute or until they stop crackling.Remove from heat and stir in the wok for 15 seconds longer before transferring to a bowl to cool.
2. Grind the seeds and 1/4 cup of sugar until fine.Add 1/4 cup of cold water and process to a smooth paste.
3. Mix the rice flour with a little of the remaining water to form a smooth paste.Whisk in all of the remaining water.Bring to a boil over medium heat,stirring so no lumps form.
4. Crush the rock sugar and add to the pot along with the sesame paste.Return to a boil and cook,stirring as needed,until the sugar dissolves and the soup thickens to the consistency of a thin porridge.
5. Serve 1 cup per person.