Stir-Fried Three Mashes

Name: Stir-Fried Three Mashes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 250 g Yam (washed, steamed until tender, peeled and mashed); 250 g Fresh broad beans (washed, steamed until tender and mashed); 350 g Red dates (boiled until soft, peeled and mashed into paste); 2 cloves Rose petals; 2 cloves Osmanthus sugar; 350 g White sugar; to taste Leafy greens (crushed to extract juice); 75 g Lard (divided into 3 portions for use); 1/4 Green plums (finely chopped)

A traditional Zhejiang sweet. Yam, broad beans, and red dates are each mashed into a paste and arranged as a tri-color platter—rich, smooth, and glutinous, with a sweet, fragrant flavor.

45 min

Easy

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Ingredients

Yam (washed, steamed until tender, peeled and mashed) 250 g

Fresh broad beans (washed, steamed until tender and mashed) 250 g

Red dates (boiled until soft, peeled and mashed into paste) 350 g

Rose petals 2 cloves

Osmanthus sugar 2 cloves

White sugar 350 g

Leafy greens (crushed to extract juice) to taste

Lard (divided into 3 portions for use) 75 g

Green plums (finely chopped) 1/4

Instructions

Prepare Ingredients

Wash the yam and fresh broad beans, steam until tender. Peel the yam, then mash both ingredients separately on a cutting board. Boil the red dates until soft, peel and mash into a smooth paste. Crush the leafy greens into paste, wrap in cheesecloth and squeeze out the juice, set aside. Finely chop the green plums.

Stir-fry Yam Mash

Heat a wok over medium heat, coat the interior with oil then add 25g of lard. Add 150g of white sugar and stir until melted. Add the yam mash and stir thoroughly until evenly combined. Transfer the mixture to a plate and arrange in the center.

Stir-fry Broad Bean Mash

Add another 25g of lard to the same wok, add 150g of white sugar and stir until melted. Add the broad bean mash and stir well, then mix in the green veggie paste and stir until fully incorporated. Transfer to the left side of the plate.

Stir-fry Date Paste

Add the remaining 25g of lard to the wok, add 50g of white sugar and stir until melted. Add the date paste and stir until evenly mixed. Transfer to the right side of the plate.