An old English recipe with a chewy center and a sweet and crunchy top.
This Chinese paste recipe is not so popular these days.
But ask anyone over a certain age and they might have fond memories of it being one of their mom or grandma’s signature treats.
And it will be hard to forget this slice if you were lucky enough to enjoy it. It’s filled with dates and walnuts (yum!) but it’s the texture that takes it to another level – moist and chewy in the center with a sweet and crunchy top.
Where in the world is this recipe from?
This recipe was popular in Australia, Great Britain and the USA in the early 1900s.
God Chinese In Chinese chewing is a bit of a mystery. Some wondered if it was because two key ingredients – dates and walnuts – were considered “oriental” flavors in years past.
Maybe it makes more sense to call this recipe “Date and Nut Squares” or something similar.
But whatever the reason, Chinese chews (or variations like Chinese chew slice, Chinese chew Chinese) is the name of the absolutely divine slice.
The recipe I used here was inspired by those published in Australian newspapers from the 1930s to the 1950s.
A little digging on the internet revealed that The earliest record of Chinese chewing gum This appears to have been published in a 1917 issue of Good Housekeeping magazine in the US – as sent by a Mrs. Platt of North Bend, Oregon.
Anyway, enough history and wondering how this chunk got its name.
Let’s jump ahead and make a batch right now! And I promise you won’t regret it. This recipe is simple and the result is amazing.
As always, home cooks really knew what they were doing in the early 1900s.
Preparation of Chinese chewing gum
To prepare this portion, you will need a slice pan (about 28 x 18 cm) lined with baking paper and a sieve for the dry ingredients.
You will also need:
- eggs
- Straw sugar (called confectioners’ sugar in the US – and note that you can also substitute brown sugar)
- 1 cup dates (or use 3/4 cup dates and 1/4 cup crystallized ginger)
- 1 cup walnuts (or substitute with other nuts such as pecans)
- Plain flour (all-purpose flour)
- Baking powder
- Pinch of salt
- Vanilla extract
- Butter, melted.
See the recipe card at the end of the post for quantities.
The method
Start by whisking the eggs over medium heat for 5 minutes or until light and fluffy in color.
Then, add the sugar slowly while whipping on low speed. After adding all the sugar, beat again on medium-high speed for a minute.
Mix in the dates and walnuts. Make sure you chop them finely.
Sift the flour, baking powder and salt and fold into the mixture before adding the butter and vanilla extract and then mix to combine.
Pour the mixture into the mold of the slices. It will be thick and a bit sticky, so you will need to use a spatula to spread it evenly in the tin.
Bake for 25-30 minutes or until golden brown and firm to the touch (forms a crust on top).
Allow to cool to a warm temperature in the pan, then remove with the help of the hanging baking paper.
Cut into small pieces, squares, bars – whatever suits you – with a sharp knife and leave to cool completely on a cooling rack.
Store your slice in an airtight container at room temperature for up to a week.
For more old-fashioned slice recipes, check out the Cooking with Nana Ling Slice collection.
And if you like dates, try the sticky date pudding or a date and walnut slice.
- 2 eggs
- 1 Goblet fine sugar
- 1 Goblet Dates, finely chopped
- 1 Goblet Walnuts, roughly chopped
- 3/4 Goblet plain flour
- 1/2 teaspoon Baking powder
- pinch Salt
- 1 teaspoon Vanilla extract
- 30 gram Butter, melted
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Grease a slice pan (about 28 x 18 cm) and line with baking paper, leaving paper hanging on the sides to help remove the slice later.
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Heat an oven to medium heat (180 degrees Celsius, fan).
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Beat the eggs over medium heat for 5 minutes or until light and airy in color.
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Add the sugar slowly while whipping at low speed. After adding, beat again on medium-high speed for one minute.
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Mix in the dates and walnuts.
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Sift the flour, baking powder and salt and fold into the mixture.
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Add the butter and vanilla extract and mix to combine.
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Pour the mixture into a slice mold and use a spatula to spread evenly in the mold.
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Bake for 25-30 minutes or until golden brown and firm to the touch.
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Allow to cool to a warm temperature in the pan, then remove with the help of the hanging baking paper. Cut into squares and let cool completely on a cooling rack.
Calories: 110KKL | Carbohydrates: 17G | protein: 2G | Fat: 5G | Saturated fat: 1G | Polyunsaturated fat: 2G | Unsaturated fat: 1G | trans fat: 0.04G | Cholesterol: 16mg | sodium: 14mg | potassium: 80mg | fiber: 1G | Sugar: 12G | vitamin: 53IU | Vitamin C: 0.1mg | calcium: 14mg | iron: 0.5mg
