Snowflake Potato
Potatoes are hollowed out, stuffed, and steamed until cooked through, then coated in sugar glaze and stir-fried until white as snow.
Ingredients
Potato
250 g
Egg (use egg white only)
1
Kumquat cake (diced)
5 g
Hawthorn cake (diced)
50 g
Osmanthus
5 g
Sugar
150 g
Flour (for egg white batter)
20 g
Instructions
1
Step 1
Peel the potatoes, wash them, and drain well. Cut into flat round pieces about the size of water chestnuts, slice off the top of each piece and scoop out a round hole in the middle; reserve the sliced tops as lids. Crack an egg into a bowl, remove the yolk and keep the egg white, then stir in the flour to make a smooth egg white batter. Dice the hawthorn cake and kumquat cake into small cubes, mix them with the osmanthus to form the filling.
2
Step 2
Fill each potato cavity with the filling, dip the reserved top in the egg white batter and press it back on to seal the opening; repeat for all the potatoes. Steam over high heat in a steamer for 12 minutes, then remove and let cool. Place a wok over high heat, add the sugar and a little water, and when the syrup bubbles up, add the potatoes and stir-fry quickly until they are evenly coated with a sugar frost. Remove from heat and transfer to a plate to serve.
