Unlike Thanksgiving, when pie is a given at many households, desserts and confections at Lunar New Year are as varied as the Asian diasporas around the world that celebrate it.
“This year again I'm going to make the waffles," said Lieu, who is half Chinese and half Vietnamese. “I’m also going to make the steamed nian gao and things like that, and try to have him appreciate it more, too.”Sign up for NECN newsletters.
On Saturday, people stood in line outside the store for hours for the chance to buy baked goods, according to a staffer. Even at a less popular branch half a block away, customers still had to wait 40 minutes. Known for its diverse food culture, China offers a variety of Lunar New Year desserts that are usually rice-based or flour-based. They include tang yuan, which are mochi-esque rice balls with black sesame or peanut paste in soup, as well as sesame balls, almond cookies, candied lotus seeds and fat goh — steamed cakes also known as prosperity cakes.
"On Lunar New Year, for three days you go visit family, friends and teachers," said Linh Trinh, a Vietnamese food historian who is getting a PhD in the subject at the University of Michigan. “So everybody has to store a lot of snacks in their house for people to come visit and have tea. It becomes like the pride of the household to serve their traditional snacks.”
“You’re innovating. You’re bringing appreciation to all these amazing ingredients,” Lieu said. “And then you’re you’re making it your own traditions, which is amazing.” In Queens, New York, Karen Chin made a two-tier cake frosted in coconut buttercream and topped with a white chocolate rabbit. One layer was vanilla with red bean paste. The other was spiced cake with cardamom and mango curd. It's a far cry from the fat goh her grandmother makes.
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