Chuanbei Stuffed Pears
A snow pear dessert traditionally believed to moisten the lungs, clear phlegm, and reduce internal heat; commonly served for dry cough, tuberculosis-related cough, and coughing up blood.
Ingredients
Chuanbei (crushed)
12g
snow pear (peeled, cut a lid at the stem, remove core)
6 pieces
glutinous rice (washed, steamed into rice)
100g
winter melon strips (cut into soybean-sized pieces)
100g
rock sugar (appropriate amount for mixing, rest for syrup)
180g
alum (dissolved in water, soak snow pears)
as needed
Instructions
1
Prepare ingredients
Rinse glutinous rice, steam into rice; cut winter melon into soybean-sized pieces; crush Chuanbei; dissolve alum in water.
2
Stuff pears and steam
After peeling 6 snow pears, cut a lid at the stem, remove core with a small knife, soak in alum water to prevent discoloration; blanch pears in boiling water, then rinse in cold water; mix glutinous rice, winter melon strips, and appropriate amount of rock sugar with Chuanbei, divide into six equal portions, stuff into pears, cover lids, place in bowls, steam over boiling water for about 50 minutes until pears are soft.
3
Make sugar syrup and drizzle
Add 300g water to pot, bring to boil on high heat, add remaining rock sugar, melt and simmer into thick syrup, drizzle over pears when taken out of steamer.
