lb (500 g) large apples, of uniform size
3 1/2 oz (100 g) glutinous rice
6 tbsp (85 g) sugar
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
1. 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.
2. 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.
3. 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
4. Remove the toothpicks and place the apples in
5. 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.
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