1. First, do the following three preparations: Wash the red dates, steam them, remove the core, and add a small amount of water to beat them into a puree of red dates.
2. The walnuts are roasted and broken into small pieces.
3. Mix cassava flour with water and mix thoroughly.
4. Put the red date puree and maltose into a non-stick pan, heat it on low heat and stir continuously.
5. When the maltose and red jujube puree are fully integrated and bubbling to boil, pour into the tapioca flour paste, and stir well before pouring.
6. Bring bubbles to a boil again, add the butter and stir until the butter melts and the red date puree is fully integrated.
7. Then continue to stir-fry until the jujube paste is held together and the water is basically evaporated and the heat can be turned off.
8. Add walnuts and mix well.
9. Pour it on greased paper and let it cool.
10. Let it cool thoroughly and cut into pieces.
Tips:1. It must be boiled until the water in the red jujube puree has basically evaporated, basically in the same state as the bean paste filling, otherwise it will be very soft.
2. Red dates are steamed in advance to make it easy to mud. If there is a good cooking machine, you can directly use the red dates to remove the core and mud, instead of steaming.
