Huaiyang-style Stippgrütze

Ingredients

In this Huaiyang-style adaptation of Stippgrütze, we incorporate elements of Chinese cuisine to create a fusion dish. The original German recipe is transformed by using Huaiyang ingredients such as osmanthus flowers and jujube dates, which infuse the dish with delicate floral and fruity notes. Additionally, the cooking technique is modified to achieve a smoother and silkier texture, characteristic of Huaiyang cuisine. We alse have the original recipe for Stippgrütze, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1 tablespoon osmanthus flowers 1 tablespoon osmanthus flowers
• 4 jujube dates, pitted and chopped 4 jujube dates, pitted and chopped
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 2 tablespoons water 2 tablespoons water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the rice thoroughly and drain.
2. 2.
   In a saucepan, combine the rice and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes, or until the rice is soft and cooked through.
3. 3.
   Add the sugar, osmanthus flowers, jujube dates, and salt to the saucepan. Stir well to combine.
4. 4.
   In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the saucepan while stirring continuously.
5. 5.
   Continue to cook the mixture over low heat, stirring constantly, until it thickens to a pudding-like consistency.
6. 6.
   Remove from heat and let the Stippgrütze cool to room temperature.
7. 7.
   Transfer the Stippgrütze to individual serving bowls or molds. Refrigerate for at least 2 hours, or until set.
8. 8.
   Serve chilled and enjoy the delightful fusion of German and Huaiyang flavors.

Treat your ingredients with care...

• Osmanthus flowers — Gently rinse the flowers before use to remove any impurities.
• Jujube dates — Make sure to pit and chop the dates before adding them to the dish to ensure a smooth texture.

Tips & Tricks

• For a more pronounced floral flavor, you can increase the amount of osmanthus flowers.
• If you prefer a sweeter dessert, adjust the amount of sugar according to your taste.
• To enhance the presentation, garnish the Stippgrütze with a sprinkle of osmanthus flowers before serving.
• Experiment with different toppings such as fresh fruits or a drizzle of honey for added variety.
• If you don't have jujube dates, you can substitute them with dried apricots or raisins.

Serving advice

Serve the Huaiyang-style Stippgrütze chilled as a refreshing dessert. It can be enjoyed on its own or paired with a dollop of whipped cream for added richness.

Presentation advice

To create an elegant presentation, unmold the chilled Stippgrütze onto a dessert plate and garnish with a sprig of fresh mint. The smooth and creamy texture of the dessert will be visually appealing against the vibrant green of the mint.