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It's silly, but I was always completely smitten with the food from the Mossflower series. Even after I thought about it. (Umm...in real life, "dandelion milk" does NOT sound tasty. But when it's part of a huge spread, full of nut cheeses and dense dark breads...it sounds delicious. Maybe that's just me. ;-))

About as well as your attempts. ;-) The soy milk coagulated as soon as the gypsum hit it, almost exactly like lemon juice in milk. Trying to salvage my time and effort, I dumped the curds into a tea-towel lined colander, and just let them drain. For hours. What I ended up with was very similar to tofu yogurt! It was thick and creamy, but absolutely nothing like the daufu fa my husband and I were looking forward to. haha

I'll have to find the Book of Tofu! You're right - making a brick of tofu seems fun, but not totally WOW. Now, making a tub of creamy, cool, spoonable tofu...sounds amazing. I will persevere! ;-)

How did you know that I tried, three times, last week to make tofu??! Not just any tofu - dau fu fa, the pinnacle of hot weather treats on the streets of Hong Kong. This sounds so similar (except that dau fu fa uses gypsum powder...or is that the same as nigari??) Thanks for the recipe!!

Wow - thanks everyone!! I ended up using this recipe: http://www.joyofbaking.com/IceCreamSandwiches.html

It's a really nice compromise between a cookie, and a cake.

The batter is as thick as brownie batter, but you bake it in a half-sheet pan. It comes out just barely pliable (unless you overbake it, like I did the first time. Oops. Oh well - still tasty!) You make yourself, basically, a 12x18 cookie, cut it in half, spread it with ice cream, put it back together, and freeze. Then you use a long, sharp knife to cut it into pieces. It worked perfectly! The chocolate part doesn't get mushy, and it doesn't shatter. It's thin enough that the "cookie" part thaws almost immediately after removing it from the freezer, so you don't squish the ice cream out. Perfection! For the wedding, I will make sheets and sheets of these things, and decorate one of the cookies with hearts or the bride and grooms' initials before making my "sandwich." When it's time to serve, I will cut between all the decorations. (Kind of like a carrot cake?) Anyhow - thank you all SO much for your help!!

(I did try cutting out individual cookies out of the finished sheets, but after I put them into the freezer, sandwiched with ice cream, the ice cream seems to have melted out the sides. Better to freeze these in a huge piece - fewer edges to ooze!)

Heh. I guess I should have thought more before posting - cake and cookies have pros and cons. I'm trying to make something that is as easy to eat with the fingers as possible. Cake might stick to their fingers, but cookies might squish the ice cream out the back side or crumble when they bite into the frozen cookie. ??

My wedding was in the fall, and grandma happened to know where to get Almond Roca, wholesale. Did you know they have peppermint flavored almond roca? They have pretty red foil wrappers. Mom tied them up with some wine coloured tulle, a little white ribbon, and two gold "wedding rings" she found online at a wedding supply company. They made such pretty favors on the table, and everybody likes chocolate and peppermint!

Oh, YUM. The kewpie/yuhk sung sandwich sounds delicious! My kids will eat yuhk sung straight out of the container. I love it too, but too much makes me pretty "yiht hei" and I get mouth sores. :-( I'd love to learn how to make it myself, sans MSG!!!

Thank you!! We run a Eurasian house here, so we have loads of Glutinous Rice Flour on hand from Chinese New Year. I can't wait to start experimenting!

Haha...
@ myrnie_twin - I can't cook for Amelia Ong. ;-) She could out-cook me any day!

@ErisianSaint - My husband (native of Hong Kong) and I had our first date at Top Gun, in Factoria/Bellevue, nearly six years ago. It's still our favorite place to go for Dim Sum, and their dinner dishes are also delicious. We also went to a place called Sezchuan Chef, on the corner of 148th and Main, for hot pot a few weeks ago. I LOVED it.

@GretaGrace - Thanks! We used to love the Shanghai Garden location in Issaquah...before they changed management. :-( I'll have to check out those places you mentioned! I'm a big fan of Vietnamese.

Ooh, thanks all!! I tried parbaking some rolls the other day. I then put the whole pan in the fridge, and then gave them to my sister to cook the next day as an experiment.

Heh. FAIL. I didn't wrap them tight enough, and they took 15 minutes to finish cooking, were gummy inside, and dense as bricks. Hrm.

I like the idea of cooking them just about 5 minutes shy of done, freezing them, and then turning them over to my friend to finish in her oven.

Thanks, all!!! And a VERY happy Thanksgiving to you! (Now, if anyone has any idea how to make 60 rolls on Thanksgiving day for MY crowd, and not lose my mind, I'd be forever grateful. ;-) I think it will involve some very careful timing, and both of my ovens. Haha)

@ whoozit - Thanks! We'll go check that one out when it opens.

For sheer extravagance, I'd have to go with the European cruise my twin sister and I took in the middle of college. The food, the clothes, the sights...divine.

However, for a quick trip, nothing beats driving north to Richmond, BC and enjoying some amazing Hong Kong culture!