Chinese Dessert with cake like muffin in baked in spring roll wrappers?

I'm trying to find a recipe for a chinese VERY MOIST cake or muffintype filling, with crispy outside layer, that I think is made of 2 spring roll wrappers lined in a muffin tin and baked. They are sooooo yummy. I think they may be called "Love flower" of "Lotus flower".

Chinese Dessert with cake like muffin in baked in spring roll wrappers?
If you find that recipe, please e-mail me
Reply:Try these:


http://chinesefood.about.com/od/desserts...


http://www.chinesefooddiy.com/chinese_st...
Reply:o u could call a chinese resturant and ask for a recipe
Reply:North Korean leader Kim Jong Il


ain't comin 2 dinner
Reply:BANANA AND MANGO SPRING ROLLS WITH COCONUT-CHOCOLATE GANACHE





Ganache





1 (14-ounce) can unsweetened coconut milk*


1/3 cup palm sugar* or 1/3 cup (packed) golden brown sugar


1 1/2 teaspoons ground ginger


8 ounces semisweet chocolate, chopped





Spring rolls





8 (8-inch) square frozen spring roll pastry wrappers,* thawed


4 small ripe Chinese bananas (dwarf bananas),* peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise


2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips


1 egg, beaten to blend


Vegetable oil (preferably grapeseed oil; for frying)





Fresh mint sprigs





For ganache:





Combine coconut milk, palm sugar, and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. DO AHEAD Ganache can be made 1 day ahead. Cover and refrigerate. Before serving, stir over low heat just until pourable.





For spring rolls:





Line baking sheet with parchment paper. Place 1 spring roll wrapper on work surface in diamond shape (1 pointed end toward you and 1 pointed end in opposite direction). Place 1 banana piece across center of wrapper, then 2 mango strips. Fold bottom pointed corner of spring roll wrapper up over fruit, then fold in sides over fruit. Brush unfolded part of spring roll wrapper with beaten egg. Roll up wrapper, enclosing fruit completely. Place on prepared baking sheet. Repeat with remaining spring roll wrappers, banana halves, mango strips, and beaten egg. DO AHEAD Spring rolls can be made 4 hours ahead. Cover with plastic wrap and refrigerate.





Pour enough vegetable oil into heavy deep skillet to reach depth of 1 1/2 inches; heat oil to between 360°F and 375°F. Working in 2 batches, add spring rolls to hot oil and cook until golden and crisp, turning often, about 3 minutes per batch. Using slotted spoon, transfer spring rolls to paper towels to drain.





Place 1 spring roll on each of 8 plates. Garnish with mint sprigs. Drizzle with coconut-chocolate ganache.





Makes 8 servings.





BANANA-WALNUT SPRING ROLLS WITH CARAMEL-RUM SAUCE





The classic appetizer incorporates sweet and luscious ingredients for a terrific dessert from ObaChine in Beverly Hills.





For sauce





1 cup sugar


1/2 cup water


3/4 cup whipping cream


1 1/2 tablespoons dark rum





For Rolls





12 spring roll wrappers


3 small bananas, peeled, quartered lengthwise, trimmed to 4 inches


1/4 cup toffee bits (such as Skor)


1/4 cup finely chopped toasted walnuts





Vegetable oil (for deep-frying)


Powdered sugar


Chinese five-spice powder





Make sauce:





Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 12 minutes. Reduce heat to low. Add cream (mixture will bubble vigorously) and stir until caramel bits dissolve. Remove from heat. Mix in rum. (Can be made 1 day ahead. Chill. Before serving, rewarm over low heat, stirring occasionally.)





Make rolls:





Arrange 4 spring roll wrappers on work surface (keep remainder covered). Place 1 banana piece diagonally across 1 corner of each wrapper. Brush opposite corner with water. Drizzle each banana with 1 teaspoon caramel sauce, 1 teaspoon toffee bits and 1 teaspoon walnuts. Fold in wrapper corner closest to banana. Roll wrapper over banana once, then fold in sides and roll up as for egg roll, pressing ends to seal. Repeat filling and rolling remaining wrappers. (Can be made 2 hours ahead. Cover and chill.)





Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat oil to 375°F. Working in batches, fry rolls in oil until deep golden brown, turning frequently, about 3 minutes per batch. Using slotted spoon, transfer rolls to paper towels and drain. Arrange 2 rolls on each plate. Sift powdered sugar over. Sprinkle with five-spice powder. Drizzle caramel sauce around rolls and serve.





Makes 6 servings.

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