Chinese Buddhist Baba au Rhum

Recipe

Chinese Buddhist Baba au Rhum

Enlightened Rum-infused Sweet Delight

4.7 out of 5

Indulge in the harmonious fusion of French and Chinese Buddhist cuisines with this delectable Chinese Buddhist Baba au Rhum. This unique adaptation combines the rich flavors of the original French dessert with the principles of Chinese Buddhist cooking, resulting in a delightful treat that satisfies both the palate and the soul.

Jan Dec
Dessert› Baba au rhum
European cuisine› Western European cuisine› French cuisine
Asian cuisine› Chinese cuisine› Chinese religious cuisines› Chinese Buddhist cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

1 hour 50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if plant-based whipped cream is used), Dairy-free (if plant-based whipped cream is used), Egg-free, Nut-free

Allergens

Wheat

Not suitable for

Gluten-free (contains all-purpose flour)

Ingredients

In this Chinese Buddhist adaptation of Baba au Rhum, the traditional rum syrup is infused with Chinese herbal ingredients to add a unique flavor profile. Additionally, the whipped cream topping is made with plant-based ingredients to adhere to the principles of Chinese Buddhist cuisine. We alse have the original recipe for Baba au rhum, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 10g, 2g
  • Carbohydrates (total, sugars): 50g, 20g
  • Protein: 5g
  • Fiber: 2g
  • Salt: 0.2g

Preparation

  1. 1.
    In a mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
  2. 2.
    Add the warm water and vegetable oil to the dry ingredients. Mix until a sticky dough forms.
  3. 3.
    Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
  4. 4.
    Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. 5.
    Preheat the oven to 180°C (350°F).
  6. 6.
    Punch down the dough and divide it into individual portions. Shape each portion into a small round cake.
  7. 7.
    Place the cakes on a baking sheet and bake for 15-20 minutes, or until golden brown.
  8. 8.
    While the cakes are baking, prepare the syrup by combining the warm water, sugar, rum, and Chinese herbal syrup in a saucepan. Heat over medium heat until the sugar dissolves.
  9. 9.
    Remove the cakes from the oven and immediately pour the warm syrup over them, allowing them to soak for a few minutes.
  10. 10.
    Let the cakes cool completely.
  11. 11.
    Once cooled, top each cake with a generous dollop of plant-based whipped cream and garnish with fresh fruits.

Treat your ingredients with care...

  • Chinese herbal syrup — Use a high-quality Chinese herbal syrup for the best flavor. If unavailable, you can substitute with a mixture of honey and a small amount of Chinese five-spice powder.

Tips & Tricks

  • To enhance the herbal flavors, you can infuse the rum with additional Chinese herbs before adding it to the syrup.
  • For a more indulgent version, you can drizzle a small amount of Chinese rice wine over the cakes before pouring the syrup.

Serving advice

Serve the Chinese Buddhist Baba au Rhum chilled for the best taste experience. It pairs well with a cup of hot Chinese tea.

Presentation advice

Arrange the Baba au Rhum on a dessert plate, placing a generous amount of whipped cream on top of each cake. Garnish with a variety of colorful fresh fruits to create an eye-catching presentation.

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