Coconut, Red Dates, Sesame and Walnut Candy
1.
Wash the red dates, remove the pits, and put them in a blender to break up.
2.
Put the walnuts in the oven at 120°C on the top and bottom heat, roast for about 10 minutes until slightly yellow and fragrant. Let cool and break into small pieces.
3.
Put the black sesame seeds in the pot and fry them over low heat (add a little white sesame seeds for observation and avoid frying), and set aside.
4.
Put water, sugar, and maltose for sugar boiling in the pot, and stir-fry on low heat. The syrup turns from large bubbles to fine and viscous bubbles. At this time, the syrup is brown. Pick up a little syrup with a shovel to see the wire drawing, or Dip a little syrup with chopsticks and insert it into cold water. After the syrup has solidified, the taste is crunchy and non-sticky, indicating that it has been cooked.
5.
Pour in red dates and corn oil, simmer on medium heat, stir-fry until the water is dry, then slowly pour in the adjusted starch water, while pouring and stirring constantly, stir-fry until the jujube paste is packed, similar to fried bean paste before it comes out Put the walnuts and sesame seeds in the state before the pan, turn to a low heat, use a spatula to keep pressing until all the ingredients are condensed into a ball, be sure to fry to this state, otherwise it will be very sticky and not shaped. Turn off the fire.
6.
Out of the pot, pour it into a mold covered with greased paper, and use a rolling pin to flatten and compact it.
7.
After the sugar cubes are completely cooled and hardened (can be placed in the refrigerator for 1 hour), then demould.
8.
Cut into small pieces with a knife.
9.
Wrapped with minced coconut, it not only enhances fragrance, but also prevents stickiness.
10.
Wrap it with glutinous rice paper or sugar paper, keep it sealed, or give it to relatives and friends. It’s also very festive and beautiful.
11.
Appreciation of the finished picture.
Tips:
1. When the syrup is first boiled, it will bubble up, and boil it until the syrup has a small bubble, fine and thick.
2. If the finished product is too soft and not hard enough, it is because it has not been fried properly. When mixing all the ingredients in the pot, be sure to fry them until they can condense into a ball. They must be fried to this level, otherwise the water will be large, it will be very sticky, and will not form. If the fried ingredients are still sticky and unable to form after being placed in the mold to cool, they can only be returned to the pan and then fried.
3. When making red jujube puree, add or not add water, or add more or less, depending on the mixing strength of the mixer (I didn't add water, just smash it). If it is underwater, it will take longer to cook.
4. Remember to pour the starch water slowly while stirring quickly, otherwise it will become lumpy.
