Yunhe Duanxiao
This Manchu-Han Imperial Feast dessert features banana slices sandwiched with hawthorn cake and candied dates, coated in egg white batter, deep-fried until cooked, and sprinkled with sugar.
Ingredients
Banana (peeled, cut into rectangular slices 1.5 inches long, 0.5 inches wide, 0.1 inches thick)
500 g
Hawthorn cake (cut into slices the same size as banana slices)
200 g
Honey dates (cut into slices the same size as banana slices; use two pieces joined together if not large enough)
100 g
Sugar
50 g
Egg whites (whipped into snowy-white foam)
2
Cornstarch (mixed into the whipped egg whites)
20 g
Flour (for dusting)
10 g
Peanut oil (about 30 g used in cooking)
500 g
Instructions
1
Cut the banana slices
Peel the bananas and cut them into rectangular slices about 1.5 inches long, 0.5 inches wide, and 0.1 inch thick.
2
Cut the hawthorn cake and honey dates
Cut the hawthorn cake and honey dates to match the size of the banana slices (if a honey date is not large enough, join two pieces together).
3
Assemble the Duanxiao
Take two banana slices with a slice of hawthorn cake and a slice of honey date sandwiched in between to form a Duanxiao. Make 15 pieces in total.
4
Prepare the egg-white batter
Place the egg whites in a large plate and whip with chopsticks until they form a snowy-white foam. Add the cornstarch and mix until evenly combined.
5
Deep fry
Set a wok over heat, add the peanut oil, and heat to about 150 degrees C (medium heat). Dust all six sides of each Duanxiao with flour, then coat completely with the egg-white batter. Carefully lower into the hot oil and fry until cooked through (do not allow them to brown). Remove and drain off excess oil, arrange in a circle on a round serving plate, and sprinkle with sugar before serving.
