Stuffed Apples
Ingredients
1 lb (500 g) large apples,
of uniform size
3 1/2 oz (100 g) glutinous rice
6 tbsp (85 g) sugar
2 tbsp cornstarch (corn flour) dissolved in
2 tdsp water
1/2 oz (15 g) walnut meat
1/2 oz (15 g) melon seeds, skinned
1/2 oz (15 g) raisins
1/2 oz (15 g) preserved green plum, diced
1/2 oz (15 g) preserved dates, pitted
1/2 oz (15 g) preserved melon strips
1/2 oz (15 g) preserved tangerine, diced
1/2 oz (15 g) preserved apple, diced
1/2 oz (15 g) haw jelly, diced
Directions
- Wash the apples and cut off the tops
1 1/4 inches (3 cm) below the stems. These
will be the caps. Peel and core the apples.
- Wash the glutinous rice until the water
is clear and drain. Put into a heat-proof
bowl. Add 1/2 cup (130 ml) water. Steam
for 25 minutes. Mix rice with the walnut
meat, melon seeds, raisins, preserved
green plums, dates, melon strips, tangerines,
apple, and 4 tbsp sugar.
- Fill the apples and top with the caps.
Fasten the caps on with toothpicks. Place
in a heat-proof dish and steam for 20
minutes, or until tender.
- Remove the toothpicks and place the
apples in serving dishes.
- Bring 1 cup of water and the remaining
2 tbsp sugar to a boil in a saucepan.
Add the cornstarch, stirring, until slightly
thickened. Pour over the apples. Sprinkle
with the diced haw jelly, and serve.
