Bingtanghulu, a traditional Chinese treat similar to British toffee apples or North American candy apples, is made by haws with rock sugar, producing a refreshing sweet and sour flavor. We are going to show you how to make this winter treat.
Why do People Eat Bingtanghulu in the Winter?
- The haws ripen in autumn. Bingtanghulu made using fresh ripe haws taste the best.
- Since it’s cold in winter, the toffee won’t melt.
- It has become traditional for people in northern China to eat bingtanghulu in winter, which can enhance the atmosphere of a reunion or celebration.
- Although in recent times, bingtanghulua re not just made with haws and can be enjoyed throughout the year, people still love to enjoy a bingtanghulu in the cold wind of winter.
- Haws (or any fruit or vegetable you might prefer)
- Rock sugar, 150g
- Boiling water, 150g (the ratio of boiling water to rock sugar is 1 to 1)
- Bamboo sticks
A. Skewer The Haws
Wash the haws, take off the stalks and skewer them together with bamboo sticks. (4 or 5 haws to a stick)
B. Melt the Rock Sugar
1. Put the rock sugar into a wok, pour in the same amount of boiling water and heat the wok with medium flame. You can stir using a spatula to speed up the melting process.
2. When all rock sugar has melted, turn down the flame to low and heat the wok for 7 or 8 minutes.
3. Observe the syrup carefully. When the color of the syrup turns yellowish and bubbles rapidly, it is almost ready.
C. Cool Down
Dip the skewered haws in the syrup quickly and put them on a greased tray to cool for about 10 minutes.Your bingtanghulu will then be ready.
Bingtanghulu made with other fruits will be much more colorful and it will not only look nice, but taste delicious too!
We hope you will experiment with other new ingredients!
Published in Confucius Institute Magazine.
Number 29. Volume VI. December 2013.