Tanghulu
- Ching-He Huang
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Makes 6 skewers
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 2 out of 5.5 ratingsRate
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Try this classic Chinese dessert of hawthorn berries or fruit dipped in sugar. It’s crunchy, juicy and easy to make
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
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Tanghulu is a classic Chinese dessert of bamboo skewered hawthorn berries or fruit in a candy sugar coating. Use small whole fruits that do not contain a lot of water for best results. Crunchy, quick and easy to make – delicious!
Ingredients
Nutrition
Units:
MetricUS
-
300g strawberries
hulled
-
150g grapes
removed from vines
-
350g white granulated sugar
You will also need
- 18cm or shorter bamboo skewers
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Nutrition: Per serving
- kcal191
- fat0.3g
- saturates0g
- carbs45g
- sugars45g
- fibre2g
- protein0.5g
- salt0.01g
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Method
-
step 1
Wash the fruit and pat dry thoroughly. Thread onto the skewer, alternating strawberries and grapes, with a grape either end. Repeat with the remaining fruit and set aside.
-
step 2
Pour some cold water and ice into a heatproof bowl and lightly oil a plate or tray with a neutral oil (such as sunflower) and set to one side. Tip the sugar into a large saucepan with 700ml water. Slowly bring to a boil over medium low heat, 5-6 mins, swirling the pan around to ensure the sugar melts evenly, but do not stir. Once melted, let it bubble for 20-25 mins, until the syrup has thickened and reduced. To test, dip a bare skewer into the syrup and plunge it immediately into the iced water, it if hardens and cracks – it’s ready.
-
step 3
Dip the prepared fruit skewers into the syrup using tongs, then immediately into the ice water until the outer shell hardens. Transfer to a lightly oiled plate or tray. Be sure to replenish the ice once melted. Repeat with the remaining skewers. If the sugar syrup starts to harden in the pan, gently reheat it again – the trick is to work quickly.
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A star rating of 2 out of 5.5 ratings
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