Hollow Sugar-Glazed Balls

Name: Hollow Sugar-Glazed Balls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 150 g plain flour (mix with boiling water to form a thick paste); 50 g egg yolks (stir into the flour paste until combined); 150 g peanut oil (for deep-frying); 20 g granulated sugar (for making the sugar coating); 4 g flavoring essence (add to the melted sugar); sesame oil (for cooking the sugar coating), to taste

A sweet dish from Shandong (鲁菜) cuisine: balls made from flour batter and egg yolks, double-fried to develop a hollow center, then coated in sugar glaze for a golden, crispy, pearl-like finish.

1h 0m

Easy

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Ingredients

plain flour (mix with boiling water to form a thick paste) 150 g

egg yolks (stir into the flour paste until combined) 50 g

peanut oil (for deep-frying) 150 g

granulated sugar (for making the sugar coating) 20 g

flavoring essence (add to the melted sugar) 4 g

sesame oil (for cooking the sugar coating) to taste

Instructions

Prepare the batter

Mix the flour with boiling water to form a thick paste. Once it has cooled to 50°C, stir in the egg yolks until evenly combined.

First fry

Shape the paste into balls 6 cm in diameter. Fry them in peanut oil heated to about 150°C until firm and floating to the surface, then remove.

Second fry

Heat the oil to about 200°C and return the balls for a second fry. Once they are hollow and golden brown, remove and drain.

Make the sugar coating

Heat the sesame oil in a wok to about 100°C. Add the granulated sugar and cook over low heat until it begins to foam. Add the fried balls, remove the wok from the heat, and toss the balls to coat them evenly. Drizzle in the flavoring essence, transfer to a cool plate, separate the balls with chopsticks, and let them cool.