Main ingredients:
Chinese jujube: 200g; Walnut kernels: 150g.
Auxiliary materials:
Maltose: 200g; Cassava starch: 35g; Butter: 35g; Water: appropriate amount.
Taste: Sweet; Technique: Stir-fry; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed steps for cooking Date and Walnut Cake with Chinese Jujube
Prepare the ingredients.
Remove the pits from the Chinese jujube.
Bake the walnut kernels in the oven at 150 degrees Celsius for 20 minutes, then break them into small pieces.
Puree the Chinese jujube with three times the amount of water in a blender.
Dilute the cassava starch with an appropriate amount of water and mix well.
Put the Chinese jujube puree and maltose in a non-stick pan.
Stir-fry over medium heat.
After boiling, add the diluted cassava starch.
After boiling again, add the butter and stir patiently while continuously stirring.
After about 40 minutes, stir-fry until it becomes non-sticky to the pan, spatula, and hands.
Add the broken walnut kernels.
Stir well.
Pour into a baking pan and shape it.
Cool and cut into pieces.
Finished product.
