Date Puree Paste & Date Paste Filling

Date Puree Paste & Date Paste Filling

1. Wash the jujube

2. Add water to boil

3. Cook until the jujube meat is soft and rotten and can easily peel off. The jujube I bought is relatively dry and it has been cooked for about half an hour

4. Peel cooked jujube

5. De-nucleated, crushed into mud

6. Fill the flat-bottomed non-stick pan with oil

7. Add jujube puree and brown sugar

8. Stir-fry until the brown sugar melts and the jujube puree completely absorbs the fat

9. Add oil again, continue to fry until the oil is completely absorbed, and then fry to the consistency you like

10. Take out a part and make the jujube paste, which can be eaten with slices of bread or steamed buns

11. Add the remaining jujube puree to the cooked cake powder and continue to fry

12. Stir-fry until the filling is dry, and the spatula does not stick to the filling. If it is used as Cantonese-style mooncake filling, we will continue to fry some more

13. The prepared jujube paste fillings can be used to make jujube paste crisps, wrap jujube paste packs, or make pumpkin glutinous rice fillings. In short, it has many uses and is delicious no matter how you eat. I made jujube puree for a bite, and also made jujube puree spring rolls.