Ingredients
400 g lotus root starch, 15 g candied dates, 5 g each of red and green candied fruit strips, kumquats, and pine nuts, 10 g walnuts, 7.5 g sesame powder.
Seasonings
50 g candied pork fat cubes, 75 g powdered sugar, 1 g osmanthus flowers.
Instructions
1. Finely chop the candied red and green melon strips, kumquats, candied dates, walnuts, and pine nuts, then mix with ground sesame seeds, powdered sugar, and candied fat cubes to form the filling; roll into marble-sized balls and set aside.
2. Grind the lotus root starch into a fine powder, sift it into a small basket, then add the filling and roll it to coat with a layer of lotus root powder. Remove and place in a strainer, blanch in a pot of boiling water, then return to the basket to roll on another layer of lotus root powder. Repeat this process several times until a large round ball forms.
3. Add water to the pot, gently drop in the lotus root starch balls, cook until done, then scoop them into the original broth with sweet osmanthus. This dish resembles pigeon eggs in shape, has a reddish-brown color, and a soft, chewy texture.