Sweets and drinksCandyChinaAbout 20 minutes, plus 5 to 10 minutes for the coating to set
Tanghulu is fun for the sharp crack of the shell as it breaks. The difficult part is the fruit, since a single drop of water on the skin stops the coating from gripping and leaves it weeping.
Wash the fruit and dry it completely before it goes on the skewers. Test the syrup by dropping a bead into cold water: ready syrup sets hard and snaps at once. Cut large fruit like kiwi or banana into bite sized pieces and alternate colors along the skewer.
This batch weighs about 280g, at roughly 19 calories per 100g.
Method
Wash the fruit and dry it completely, because any moisture left on the skin keeps the coating from gripping and makes it weep.
Cut larger fruit like kiwi or banana into bite sized pieces, then thread the fruit onto bamboo skewers, alternating types for looks.
Put 180g of kOBE Monk Fruit Blend and 100ml of water in a pot over medium heat. Do not stir while it cooks, as stirring encourages crystals.
Once the mixture starts to boil, add a little lime juice to keep the syrup clearer and slow down how fast it sets.
Cook until the syrup turns pale gold and thickens slightly. Test it by dropping a bead into cold water: it should set hard and snap at once.
Dip each skewer quickly into the pot, turning it so the coating covers every surface.
Set the skewers on parchment or a rack and wait 5 to 10 minutes for the shell to set hard.
Tips
Firm, slightly tart fruit such as strawberry, grape and kiwi balances the sweetness of the shell.
A drop of cooking oil in the syrup before dipping gives a glossier shell.
Syrup that has gone too thick can be loosened with a splash of water.
Lift each skewer out and turn it a few times to drain, since holding it still lets the syrup pool at the bottom.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.