Stuffed Apples

Ingredients
• 1 lb (500 g) large apples, of uniform size
• 3 1/2 oz (100 g) glutinous rice
• 6 tbsp (85 g) sugar
• 2 tbsp 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
Directions
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 until tender.
Remove the toothpicks and place the apples in serving dishes. 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.