Honey Glazed Golden Jujubes
This classic Shandong-style dessert features yam slices wrapped around smooth sweet red date paste, deep-fried to a crisp, then coated in a glossy sugar syrup. It has a shatteringly crispy exterior, soft, sweet interior, and a vibrant golden color.
Ingredients
yam (washed, steamed, peeled, and sliced into 0.3 cm thick pieces)
300 g
jujube paste (divided into 20 portions and rolled into balls)
100 g
white sugar (for the syrup)
100 g
peanut oil (for frying, at medium heat)
50 g
osmanthus jam (for flavoring the syrup)
to taste
Instructions
1
Prepare the Yam
Wash the yam, steam until tender, peel, and slice into 0.3 cm thick pieces with a knife.
2
Make the Filling
Divide the jujube paste into 20 portions and roll each into a ball.
3
Shape the Jujubes
Wrap each jujube paste ball with a yam slice and pinch into a jujube-like shape.
4
Deep-Fry
Fry in oil heated to medium (about 125°C / 250°F) until golden brown, then remove and drain the oil.
5
Make the Sugar Syrup
Combine white sugar, osmanthus jam, and water in a wok and simmer until a thick syrup forms.
6
Glaze the Jujubes
Add the fried golden jujubes to the syrup and toss gently until evenly coated.
7
Plate and Serve
Transfer to a serving plate and serve immediately.
