I was in Chinatown with my son and nephew the other day, on a search for that standout of the Chinese pastry world, the sesame donut.
Chinese pastry being somewhat of an acquired taste, I’ll wager many of you have never sampled this particular delicacy—although “delicacy” might not be the best word, since it is almost as densely packed with calories as the average neutron star is loaded with, well, neutrons.
Here’s a photo:
You will notice that although it is called “donut,” the shape actually has more in common with the donut hole. Think of it as a jelly doughnut without jelly, made of sweetened glutinous rice flour, a sticky pully substance that is somewhat gelatinous and yet resistant to the teeth. Inside is a nice dollop of sweetened bean paste, and the whole goopy mess (I say that with affection) is fried in oil till it absorbs enough to be oozing with the stuff.
Sounds bad, I know. Continue reading →

