Cantonese Candies

Name: Cantonese Candies
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 50g egg; 20g peanut; 2g ginger; 180g Shimizu; 80g brown sugar

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Tang Bu Shao, also known as Ruyi Fruit, is a traditional Han Chinese specialty in Guangdong and belongs to Cantonese desserts. The taste is absolutely crispy, sweet, refreshing, but not greasy, and it is fragrant and suitable for all ages. He is the twin brother of glutinous rice balls, adding ginger juice is especially good for coldness and righteousness. According to legend, sugar is still related to the marriage between men and women. It is located in the Putian area of Dongkeng, Chashan, and Hengli. Whenever a matchmaker brings her offspring to her daughter’s family for a blind date, if the wife’s parents agree to the marriage, she will cook the sugar. Greet the man. When the man saw that the sugar on the table was not tossed, he knew that he was done. If the big bowl of sugar was not tossed, the more delicious he tasted, he added another bowl after eating, indicating that the man was willing to make good things in pairs. This pleasing shape and sweet taste can not be shaken. The method is very simple and quick. Make a bowl of sweet sugar and don't throw it to your loved one.

Ingredients

Cantonese Candies

1. Prepare the ingredients

2. Take 150 grams of boiling water and pour it into the glutinous powder while stirring and mix it with the dough

3. Divide into washboard circles of equal size

4. Boil water in a pot and cook until the glutinous rice balls float

5. Take it out and put it in a bowl of clear water

6. Stir-fried peanuts

7. Stir-fried peanuts and crush them while they are hot

8. Beat the eggs and fry them into egg skins

9. Put 50 grams of water in the pot, add brown sugar slices and shredded ginger, cook the sugar until it melts

10. Add sugar balls, the sugar water becomes thick and full of sugar juice

11. Bowl. Add the ground peanuts and egg peels

Tips:
1. Use warm water when making dough, or boiled water with cold water will disperse;
2. When boiling the sugar water, boil on a low heat, and push after adding the dumplings to prevent the sugar from sticking to the pot;
3. It is not advisable to add water and dough all at once, just add it according to the absorption of the flour. And form a group.