A Chinese equivalent of Russian zavarka and German Bruehstueck exists!
See http://wlteef.blogspot.com/2008/03/65c.html.

However, the final use means that only 5% of the flour winds up going
into hot cereal (what do we call this in English, anyway?). Russian
and German recipes I've seen use around 20-25%.


I spotted the reference on this blog:
http://mariana-aga.livejournal.com/76839.html#cutid1.

Ron

OK, I remembered what we call this. It's a scald. Which can easily
happen if you don't look out when you're making it.