Almond Crunch

Packing in prosperity

CHINESE New Year is a time for loud and boisterous celebrations and cheery reunions. It’s also the time for abundant food, little red packets and exchanging gifts and goodies with relatives and friends. This year, why not give someone a unique gift that’s good enough to be devoured – like those made by homemaker Chan Lai Lin. She says her edible gifts have a special significance behind them, so in effect, she’s put all the thought into gift-giving for you!

Chan has been baking since her school days, making cupcakes before they became a global trend. For special times like the festive seasons, she makes her own gifts for loved ones, crafted with special ingredients to make the gift more meaningful.

As for packaging, she advocates using what one has available on hand, like wrapping paper and colourful ribbons to dress up an otherwise plain plastic wrapper and put an individual touch on it.

There you have it – now, not only can you add to the glow of the festive season with a sweet home-made gift, you can also impress your intended recipient with the meaning behind it!

Chan Lai Lin’s recipes make for great edible gifts that will delight the recipient. But did you know that the gifts have more meaning to them than you think they do?


1. Almond Crunch (top pic)

Chan says that the Cantonese pronunciation for almond is hang yan. Hang is part of weng hang, which means perpetual. Yan sounds like ngan, which means money or silver. So the significance of giving almonds during Chinese New Year is symbolic of wishing the recipient perpetual fortune and prosperity. Click here for recipe.


2. Walnut Tart.

The Cantonese name for walnut is hap toh.  Hap means whole or entire, while toh sounds like peach, which symbolises longevity. The word toh is also part of the word toh fah or peach blossom, which stands for love and happiness, Walnuts make auspicious gifts at Chinese New Year, as they are synonymous with wishing the whole family happiness and longevity. Click here for recipe.

Walnut Tart.

This article and recipes were first published in Flavours magazine.

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