Ingredients
150 g jujube paste, 100 g Chinese yam, 20 g preserved plum strips.
Seasonings
50 g (about 1/4 cup) peanut oil, 20 g (about 1 1/2 tablespoons) each of white sugar and honey, 15 g (about 1 tablespoon) osmanthus flower jam.
Instructions
1. Wash the Chinese yam, steam until tender, then peel and mash into a fine paste. Mix in flour until well combined, then shape into 3 cm (about 1.2 inch) round discs. Wrap each disc around a jujube paste filling, forming date-shaped balls. Insert a small strip of preserved plum at one end to resemble a date stem, then roll the balls in dry flour. Deep-fry in oil heated to 350°F (about 175°C) until golden brown, then remove and drain excess oil.
2. Heat oil and sugar in a wok over medium heat, stir-frying until the sugar turns red, then add water, more sugar, honey, and osmanthus sauce, simmering into a thick syrup; pour in the fried "golden dates," simmer for another half minute, then plate and serve. This dish resembles golden dates in shape, with a rich golden color and a sweet, aromatic flavor.