Stuffed Silver Melon
A Shandong-style summer sweet dish: hollow out a silver melon and fill it with red bean paste and lotus seed filling, then steam, chill, and drizzle with sugar syrup for a refreshing, fragrant dessert.
Ingredients
Silver melon (peeled, cut off the tail, cut a 4cm square opening in the middle, scoop out the seeds, rinse with water)
20 g
Lotus seeds (steamed thoroughly in a steamer)
20 g
Red adzuki beans (washed, steamed until soft with added water, peeled, ground into bean paste)
20 g
Lard (for mixing filling)
15 g
Green and red candied shreds (to sprinkle on the melon)
15 g
White sugar (for mixing filling and making sugar syrup)
50 g
Water (for making sugar syrup)
to taste
Instructions
1
Prepare filling
Steam the lotus seeds thoroughly in a steamer, wash the red adzuki beans, add water and steam until soft, remove the outer skins, and grind into bean paste.
2
Prepare the melon
Peel the silver melon, cut off the tail, cut a 4cm square opening in the middle, scoop out the seeds, and rinse with water.
3
Fill and steam
Put the bean paste, lotus seeds, and lard into a bowl, add white sugar and mix well, fill the mixture into the melon, cover the lid, steam until soft in a steamer, take out and let cool, then chill in the refrigerator until thoroughly cool (do not freeze).
4
Make sugar syrup
Add white sugar and water to a wok, boil to make sugar syrup, let cool, then chill in the refrigerator until thoroughly cool.
5
Serve
When serving, sprinkle the green and red candied shreds on top of the melon, pour the sugar syrup over it, and it is ready.
