Honey Glazed Golden Dates

Name: Honey Glazed Golden Dates
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 150 g Date paste (for filling); 100 g Chinese yam (washed, steamed, peeled, and mashed into fine paste); 20 g Green plum strips (for date stems); 50 g Peanut oil (for frying and caramelizing sugar); 20 g Granulated sugar (for caramelizing and making sauce); 20 g Honey; 15 g Osmanthus sauce; to taste All-purpose flour (for mixing with yam paste and rolling); to taste Dry flour (for rolling); to taste Water (for making sauce)

Lu (Shandong) cuisine imitative-shape dish. Jujube-shaped balls are formed by wrapping red date paste in yam puree, deep-fried, then drizzled with honey sauce. They resemble golden jujubes, with a bright golden hue and rich, sweet, fragrant flavor.

55 min

Easy

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Ingredients

Date paste (for filling) 150 g

Chinese yam (washed, steamed, peeled, and mashed into fine paste) 100 g

Green plum strips (for date stems) 20 g

Peanut oil (for frying and caramelizing sugar) 50 g

Granulated sugar (for caramelizing and making sauce) 20 g

Honey 20 g

Osmanthus sauce 15 g

All-purpose flour (for mixing with yam paste and rolling) to taste

Dry flour (for rolling) to taste

Water (for making sauce) to taste

Instructions

Forming the dough

Wash the Chinese yam, steam until cooked, peel, and mash firmly into a fine paste. Mix in all-purpose flour until smooth, then form into round cakes about 3 cm in diameter. Wrap each cake with date paste filling and shape into date-like balls. Insert a green plum strip at one end of each ball to mimic a date stem, then roll the outside in dry flour.

Frying

Fry the shaped pieces in oil heated to about 150°C (medium-hot) until golden brown, then remove and drain off excess oil.

Making the sauce

Heat a little oil in a wok, add sugar, and stir-fry over medium heat until the sugar turns red. Add water, the remaining sugar, honey, and osmanthus sauce, then simmer down into a thick, glossy sauce.