Lotus Root Starch Balls

Name: Lotus Root Starch Balls
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 400 g Lotus root starch (crushed and sifted); 5 g Red and green candied shreds; 5 g Kumquats; 15 g Candied dates; 10 g Peach kernels; 5 g Pine nuts; 7.5 g Sesame powder (ground sesame seeds); 50 g Sugar-coated pork fat cubes; 75 g Fine white sugar; 1 g Sugared osmanthus

A traditional Jiangsu sweet shaped like pigeon eggs, with a brownish-red color, soft and glutinous texture, and a sweet, refreshing flavor.

1h 0m

Easy

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Ingredients

Lotus root starch (crushed and sifted) 400 g

Red and green candied shreds 5 g

Kumquats 5 g

Candied dates 15 g

Peach kernels 10 g

Pine nuts 5 g

Sesame powder (ground sesame seeds) 7.5 g

Sugar-coated pork fat cubes 50 g

Fine white sugar 75 g

Sugared osmanthus 1 g

Instructions

Make the filling

Crush the red and green candied shreds, kumquats, candied dates, peach kernels, and pine nuts. Combine with the sesame powder, fine white sugar, and sugar-coated pork fat cubes to form a filling. Roll the filling into marble-sized balls and set aside.

Coat with lotus root starch

Crush and sift the lotus root starch, then place it in a small basket. Roll each filling ball in the starch to coat it thoroughly, then lift it out with a slotted spoon and dip it briefly into a pot of boiling water. Return the ball to the basket and roll it in starch again. Repeat this blanching-and-coating process several times until the balls grow to the desired large size.

Cook and serve

Bring a pot of clear water to a boil, add the coated balls, and cook them until done. Ladle the cooked balls into the original sweet broth flavored with sugared osmanthus and serve.