Seasonal Refreshment-sweet Potato Jujube

Name: Seasonal Refreshment-sweet Potato Jujube
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 350g Red sweet potato; 30g Glutinous rice flour; 15g starch; Some Black tahini sauce (homemade); 20g Lard (or butter); Some Sugar; Some Frying oil; Some White sesame

by Qingshuizy

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Sweet potato jujube is a delicious and seasonal refreshment snack. It is crispy on the outside and soft on the inside, sweet and delicious. The sweet potato jujube is named because it looks like a big jujube. The jujube is made of red-hearted sweet potatoes, steamed, mashed and hot, added with dry powder, kneaded into a ball, wrapped with stuffing and fried with sesame seeds. Sweet potato dates need to be deep-fried twice. The first time they are mainly fried until the sweet potato dates are fully cooked. The second re-frying will explode the moisture and make the skin more crispy. Sweet potato jujube is a common small refreshment in southern Fujian. It has various methods. It is also very delicious to use taro paste to wrap red bean paste to make taro jujube.

Ingredients

Seasonal Refreshment-sweet Potato Jujube

1. Pour the white sugar into the sesame paste and mix well. You can add a little more sugar to shape it.

Seasonal Refreshment-sweet Potato Jujube recipe

2. After mixing, put it in the refrigerator and freeze for half an hour to make it stronger and easier to wrap.

3. While waiting for the sesame paste to freeze, peel the sweet potatoes, cut them into thin slices, put them in a heat-resistant container, and put them in a microwave oven on high heat for 7 minutes.

4. Then mash it with a food processor, and sift the mashed potatoes with a net to make mashed potatoes more delicate. (I did not pass the sifter)

5. While the mashed potato is hot, add the orange flour and glutinous rice flour and stir well. (I like to eat sweets and add a little sugar, red sweet potatoes are sweeter, I didn’t add sugar)

6. Add lard or butter at the end

7. Knead into a smooth dough

8. Rub the long bar into equal size squeezers

9. Knead the agent into a round cake

10. Wrap in the sesame filling to close the mouth

11. Roll into an oval shape, and the jujube will be formed.

12. Stick water on the surface of the jujube

13. Coated with white sesame seeds

14. Gently hold the sesame seeds tightly

15. Heat up the oil in a pan, and heat the jujube on a medium heat to 180 degrees.

16. Gently move, wait for the jujube to float, remove the oil.

17. Then heat the oil to 180 degrees, add the jujube and deep-fry for about one minute until the surface of the jujube turns golden yellow and drain the oil, and the jujube is ready.

18. Crispy on the outside and soft on the inside, very delicious!

Tips:
1. Sweet potatoes are best to use red sweet potatoes, which are juicy and sweet. Different sweet potato varieties have different water content. If you think the dough is too wet, you can add some dry powder and make a moderately hard dough.
2. Bean paste, purple sweet potato, etc. can be used for invagination
3. For the method of tahini, please refer to my "homemade tahini" recipe.