Candied Chinese Yam (Bá Sī Shān Yào)
A classic Beijing dessert with a golden hue, crispy on the outside and tender on the inside, with a sweet, fragrant flavor, enjoyed by pulling the characteristic sticky sugar strands between bites.
Ingredients
Chinese yam (peeled and cut into irregular chunks)
500 g
Rock sugar (crushed into powder)
75 g
Cooked peanut oil
1000 g
Osmanthus sauce
2 g
Roasted white sesame seeds
5 g
Water (for caramelizing sugar)
1 tbsp
Instructions
1
Step 1
Peel the Chinese yam and cut it into irregular chunks. Crush the rock sugar into a fine powder. Lightly coat a serving plate with a small amount of oil and set aside.
2
Step 2
Heat the peanut oil in a wok until it reaches medium heat (about 50% hot). Add the yam pieces and fry until the outside is golden and crisp while the inside is cooked through, then drain in a colander. Leave a small amount of oil in the wok, add the crushed rock sugar and 1 tablespoon of water, then stir in the osmanthus sauce and cook the syrup. When the large bubbles on the surface of the syrup shrink and the sugar just begins to turn a faint reddish color, immediately add the fried yam and toss quickly so the syrup evenly coats every piece. Transfer to the oiled plate and bring to the table right away. Serve with a small bowl of cold water on the side (diners dip the candied yam briefly in the water before eating to set the sugar coating).
