Ingredients
350 g red dates, 250 g peeled Chinese yam, 250 g fresh fava beans, 2 rose petals, and 2 sweet osmanthus petals.
Seasonings
350 g (about 12 oz) white sugar, some green vegetable leaves, 75 g (about 1/3 cup) lard, 1/4 candied plum.
Instructions
1. Finely mince the preserved green plums; wash the Chinese yam and fava beans, steam them until tender, peel the yam, then place them separately on a cutting board and press into a paste with a knife; cook the red dates until soft, remove the skins and mash into a paste; mash the green leafy vegetables, wrap in cheesecloth and squeeze out the juice, set aside.
2. Heat a wok over medium heat, swirl in oil to coat the wok, then add 25 g (about 2 tablespoons) of lard and 150 g (about 3/4 cup) of sugar, stir until the sugar melts, add the yam paste and stir-fry thoroughly until well combined, then transfer to the center of a plate; in the same wok, add another 25 g of lard and 150 g of sugar, stir until melted, add the fava bean paste and stir well, then add the green vegetable paste and stir-fry until fully incorporated, remove from the wok and place on the left side of the plate.
3. Add 25 g (about 2 tablespoons) of lard and 50 g (about 1/4 cup) of sugar, stir until the sugar melts, then add the date paste and stir-fry until well combined. Remove from the wok and place it on the right side of the plate. Place rose petals on the yam paste, and evenly sprinkle preserved plums and sweet osmanthus over all three pastes. This dish features three vibrantly colored pastes that are glossy, smooth, and delightfully sticky.