Shanghaineese Stuffed Jujube
This traditional Shanghai dish mixes the honey-sweetness of red dates (jujubes). Each date bursts with a soft center of sticky rice and finished with a delicate sauce mixture.Ingredients
- 30 dried Jujube red dates, pitted
- 30 mochi snack balls (on skewers or freshly made)
- 1/4 cup crushed Chinese rock sugar or coconut sugar
- 2 tablespoons of Liv Cook Eat Finishing Soy
Ready in | 60 minutes (You’ll save a lot of time if you can find giant pitted, dried dates from an Asian supermarket)Yield | Serves 8-10 as an appetizer
Preparation
Preparation
- In a saucepan, cover dates in warm water. Bring to a boil and simmer, covered, until dates are just hydrated throughout but not mushy (about 30 minutes). Allow to cool in cooking liquid.
- If using dates with pits, remove them from each date, keeping each fruit as intact as possible. If using pitted dates, gently cut halfway into each piece, without cutting through.
- Place 1 mochi ball in a prepared date in each date cavity, with the mochi replacing the seed. If the date falls apart, skewer it with a toothpick. Place attractively on plate.
- Steam the plate of dates for 15 minutes. Meanwhile, add sugar to cooking liquid and reduce the date cooking liquid to ½ cup. It should be syrupy. Pour off steaming liquid, if there is any.
- Serve warm or at room temp. Pour syrup over dates. Drizzle with Finishing Soy.
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