Crispy Tangerine Pellets
Traditional Jiangsu-style dessert with a crisp exterior and tender interior, offering a sweet, fragrant flavor.
Ingredients
tangerine pith (peel removed)
150 g
roasted rice flour
250 g
castor sugar
150 g
egg yolks
4
cooked pork lard (for kneading and frying)
100 g
Instructions
1
Knead the dough
Finely chop the tangerine pith with a knife, then combine it with the roasted rice flour, castor sugar, cooked pork lard, and egg yolks. Knead the mixture by hand repeatedly until it comes together into a smooth dough.
2
Steam the cake
Grease a plate with a thin layer of cooked pork lard. Place the tangerine dough on the plate and press it out into a round cake about 10 cm in diameter. Steam over high heat until fully cooked through, then remove and cut into diamond-shaped pieces about 3 cm on each side.
3
Deep-fry the pieces
Heat a wok over high heat and add the cooked pork lard. When the oil reaches about 50% hot (≈110 °C), add the diamond pieces and fry until golden yellow. Remove from the oil, arrange on a serving plate, and serve immediately.
