Ingredients with Measurements:
- 1 cup white sugar
- 1/2 cup water
- 1/2 cup sesame seeds
- 1/2 cup fresh ginger, peeled and sliced
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 pound fresh strawberries
- 20 wooden skewers
Special equipment needed:
- Candy thermometer
- Parchment paper
Step-by-step instructions:
1. In a small saucepan, combine the sugar and water. Heat over medium-high heat, stirring occasionally, until the sugar has dissolved.
2. Once the sugar has dissolved, stop stirring and insert a candy thermometer into the mixture. Cook until the temperature reaches 300°F.
3. While the sugar mixture is cooking, toast the sesame seeds in a dry skillet over medium heat until golden brown. Set aside.
4. In a separate saucepan, combine the ginger, rice vinegar, and soy sauce. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Add the cornstarch mixture to the ginger sauce and stir until thickened.
6. Remove the ginger sauce from heat and stir in the sesame oil.
7. Wash and dry the strawberries, then skewer them onto the wooden skewers.
8. Line a baking sheet with parchment paper.
9. Dip each strawberry skewer into the hot sugar mixture, then roll in the toasted sesame seeds. Place the skewers on the prepared baking sheet.
10. Drizzle the ginger sauce over the sesame-coated strawberries.
11. Chill the sesame tanghulu in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Cook sugar mixture until it reaches 300°F.
Serving size:
Makes 20 skewers.
Nutritional information:
Calories per serving: 120
Fat: 3g
Carbohydrates: 24g
Protein: 1g
Sodium: 110mg
Sugar: 20g
Substitutions for ingredients:
- Honey or agave syrup can be used instead of white sugar.
- Black sesame seeds can be used instead of white sesame seeds.
- Apple cider vinegar can be used instead of rice vinegar.
- Tamari or coconut aminos can be used instead of soy sauce.
Variations:
- Use different fruits, such as grapes or pineapple, instead of strawberries.
- Add a pinch of cayenne pepper to the ginger sauce for a spicy kick.
- Use a mixture of sesame seeds and crushed nuts for a crunchy coating.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause burns.
- Toasting the sesame seeds brings out their nutty flavor.
- Make sure the ginger slices are thin so that they infuse the sauce with flavor.
Storage instructions:
Store leftover sesame tanghulu in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Sesame tanghulu is best served cold.
Presentation ideas:
Arrange the skewers on a platter and drizzle the ginger sauce over the top.
Garnishes:
Sprinkle additional toasted sesame seeds over the top.
Pairings:
Serve sesame tanghulu with a glass of iced green tea.
Suggested side dishes:
Sesame tanghulu makes a great dessert on its own.
Troubleshooting advice:
- If the sugar mixture is not reaching 300°F, increase the heat slightly and continue cooking.
- If the ginger sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Use caution when working with hot sugar syrup.
- Make sure the ginger is fully cooked before serving.
Food history:
Tanghulu is a traditional Chinese snack made by coating fruit with a hard candy shell. It is typically served on a stick.
Flavor profiles:
Sesame tanghulu is sweet, nutty, and slightly tangy from the ginger sauce.
Serving suggestions:
Serve sesame tanghulu as a fun and unique dessert at your next party.
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Region: Chinese