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Mochi-Stuffed Jujubes (Soft Hearts)
These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that's (almost) too adorable to eat.
👥 2 Servings👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Working one at a time, make a lengthwise cut on 12 dried jujubes all the way to the center; carefully remove pits without breaking them, leaving as much flesh intact as possible. Place pits in a medium saucepan; set aside. Set jujubes aside separately.
dried jujubes12
2
Combine 6 Tbsp. mochiko (sweet rice flour) and 3 Tbsp. room-temperature water in a medium bowl and mix and press with your hands until a dough forms. Form dough into small balls that are slightly smaller than your jujubes (about 1 tsp. or ½" in diameter), then gently roll balls into fat cylinders. Place a cylinder in the center of each reserved jujube, gently pressing sides to ensure good contact between dough and jujube. (Extra dough can be made into little mochi balls and cooked in syrup.)
. mochiko (sweet rice flour)6 Tbspdried jujubes12
3
Place ½ cup raw sugar or light brown sugar, ½ tsp. dried osmanthus flower, and 2 cups water in reserved saucepan with pits (using the pits here will add more jujube flavor to the syrup). Bring to a boil, reduce heat, and let simmer until sugar is dissolved, about ⏱️ 2 minutes. Add stuffed jujubes and reduce heat. Simmer gently, adjusting heat as needed, until jujubes float to the surface and mochi is slightly puffed, 10–⏱️ 13 minutes. Remove from heat; fish out and discard pits.
dried jujubes12
4
Immediately arrange stuffed jujubes on a plate or in a shallow bowl. Drizzle syrup over and top with more dried osmanthus flower. (For a cold and chewier treat, combine jujubes and syrup in an airtight container, cover, and chill at least ⏱️ 20 minutes and up to 2 days.)
dried jujubes12
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