Sugar-Pull Hollow Jujubes
The date flesh is soft and dense, with a sweet, tender, fragrant interior. Stretchy sugar strands extend continuously without breaking when pulled.
Ingredients
Golden Silk Small Jujubes
200 g
Lard (finely minced)
50 g
White Sugar (part for mixing into filling, part for caramelizing)
25 g
Starch
50 g
Peanut Oil
100 g
Instructions
1
Make Filling and Stuff Jujubes
Mince the lard into a fine paste, mix with white sugar to make crystal filling. Soak the small jujubes in boiling water, remove the pits, spread the crystal filling into the hollowed parts, roll in dry starch to coat the jujubes evenly with a layer of starch.
2
Deep-Fry
Add peanut oil to a wok, heat over medium heat to 50% heat (approx. 125°C), add the jujubes, fry over low heat until golden brown, then remove.
3
Sugar-Pull Coating
Leave some oil in the wok, add the remaining white sugar, stir-fry until deep yellow and able to form threads when lifted, add the fried jujubes, toss the wok to coat evenly, then serve.
