Stuffed Loquats in Honey Syrup

Name: Stuffed Loquats in Honey Syrup
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Ingredients: 24 (about 1200 g) Loquats (peeled, tops leveled, pitted); 400 g Sugar (for syrup); 150 g White pork fat (presumed to be lard, for frying); a pinch Arrowroot starch (dry for sealing, wet for thickening); 150 g Sweet ice pork (cured pork belly, diced fine); 150 g Candied winter melon (diced fine); 50 g Toasted sesame seeds; 50 g Cooked glutinous rice flour; 600 g Water (for syrup)

Pitted loquats are stuffed with a filling of candied winter melon and bing rou (candied preserved pork), deep-fried, then slow-simmered in sugar syrup. This is a classic Chaozhou dessert.

1h 35m

Easy

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Ingredients

Loquats (peeled, tops leveled, pitted) 24 (about 1200 g)

Sugar (for syrup) 400 g

White pork fat (presumed to be lard, for frying) 150 g

Arrowroot starch (dry for sealing, wet for thickening) a pinch

Sweet ice pork (cured pork belly, diced fine) 150 g

Candied winter melon (diced fine) 150 g

Toasted sesame seeds 50 g

Cooked glutinous rice flour 50 g

Water (for syrup) 600 g

Instructions

Make the filling

Dice the sweet ice pork and candied winter melon into fine pieces. Add the toasted sesame seeds and cooked glutinous rice flour, and mix well to form the crystal filling.

Stuff the loquats

Peel the loquats completely, level the tops with a knife, and remove the pits. Stuff the crystal filling into the cavity of each loquat, then seal the opening with a little dry arrowroot starch.

Fry and simmer

Heat a wok and add the white lard. Fry the stuffed loquats for about one minute, then remove. Combine 400 g sugar with 600 g water to make a syrup. Return the loquats to the syrup and simmer gently over a charcoal stove for about 50 minutes.