Chinese dessert pizza recipe

Chinese desserts are not all that easy to find.

The most common are sweet potato ice cream, chocolate cake, and dessert pizza.

But how do you make your own?

This simple dessert pizza can be made from just about any food or dessert.

It’s also an excellent way to get some of the best keto and gluten free desserts around.

Read moreChinese dessert pizzaIngredients for Chinese dessertPizza dough:You will need about 2 cups of flour, 3/4 cup of milk, and 2 tablespoons of sugar.1 tablespoon of coconut oil1 cup of chopped sweet potatoIce cream:1 cup almond milk or soy milk3/4 cups chocolate cake3/8 cups chocolate sauce1 tablespoon butter1 cup coconut oil, melted1/2 teaspoon salt2 cups of chopped pecans2 cups frozen sweet potatoesPreheat oven to 350 degreesFry the sweet potatoes and sweet potato halves until soft.

Put them into a large mixing bowl and add the milk, sugar, coconut oil and salt.

Mix until smooth.

Add the pecan halves and mix again.

Add some butter and coconut oil.

Mix the mixture until you have a nice smooth dough.

Divide the dough into 8 equal pieces and roll each piece out to an even thickness.

Bake for 20 minutes or until the edges are golden brown.

Remove from the oven and let cool for 10 minutes before removing from the baking dish.

Remove the pastry from the pan and set aside.

In a small bowl, whisk the egg, lemon juice, and garlic to make a paste.

Set aside.2 tablespoons of butter, melted chocolate, and coconut sugar1 cup flour, 1/2 cup of water, 1 teaspoon of salt, 1 tablespoon of cinnamon, and 1/4 teaspoon of gingerTo make the chocolate sauce, mix the almond milk, soy milk, chocolate sauce and sugar together until it is combined.

Pour the mixture into a medium saucepan and bring to a boil.

Let simmer for 15 minutes or so.

Remove and let sit for 5 minutes.2 cups chilled sweet potato dough2 cups sweet potato slices2 tablespoons coconut oilHeat oven to 400 degreesFries the sweet potato and sweet potatoes halves until golden brown and crisp.

Set the halves aside.

Add all of the ingredients for the chocolate syrup.

Bring to a simmer and cook for 5-10 minutes.

Remove from the heat and set the mixture aside.

Drain the sweet-potato mixture, reserving 1/3 of the mixture.

Pour into a small saucepan.

Bring the mixture to a high boil.

Cook for 5 to 10 minutes until the sweet sauce is thick enough to coat the spoon.

Remove the sauce from the boiling water and set it aside.

Remove both sweet-potsato halves from the saucepan, reserviting the remaining mixture.

Set a large saucepan over medium heat and cook the mixture for 10 to 15 minutes until it begins to brown.

Remove and set on a plate.

Add the chocolate and sweet-potion mixture and the remaining 1/5 cup of the sweet potato mixture.

Stir until the mixture starts to thicken.

Remove saucepan from the burner and let it sit for 10-15 minutes until completely cool.

Transfer to a bowl.

Combine the cooled sweet-pea mixture with the remaining chocolate sauce mixture.

Heat a large skillet over medium-high heat and stir the mixture constantly until it reaches the desired consistency.

Add about 1 tablespoon at a time to the hot skillet.

Pour over the chocolate-sauce mixture and continue to stir until melted.

Let the mixture cool slightly and then spread the mixture onto a serving plate.

Garnish with chopped pecan halves and enjoy!

Notes: 1 cup of sweet potatoes is enough for 8 servings, so this recipe will make 8 servings.

I would suggest you cook 1 cup sweet potatoes at a high temperature before using the remaining ingredients.

2 cups can be substituted with 1/8 cup sweet potato.

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