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| 1 lb (500 g) large apples,
of uniform size |
| 6 tbsp (85 g) sugar |
| 1/2 oz (15 g) walnut meat
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| 1/2 oz (15 g) raisins |
| 1/2 oz (15 g) preserved dates,
pitted |
| 1/2 oz (15 g) preserved tangerine,
diced |
| 1/2 oz (15 g) haw jelly, diced
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| 3 1/2 oz (100 g) glutinous
rice |
| 2 tbsp cornstarch (corn flour)
dissolved in 2 tdsp water |
| 1/2 oz (15 g) melon seeds,
skinned |
| 1/2 oz (15 g) preserved green
plum, diced |
| 1/2 oz (15 g) preserved melon
strips |
| 1/2 oz (15 g) preserved apple,
diced |
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 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.
- 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.
- 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
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- 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.
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