Candied Water Chestnut Balls
The cooking method where sugar melts and then recrystallizes is called "candying" or "hanging frost." For these candied water chestnut balls, the water chestnut flesh is mashed and finely chopped, then mixed with white flour to form small balls. These are deep-fried in rendered lard until the exterior is crispy, then tossed in a pan of sugar syrup to coat them with a crystallized sugar glaze. Once cooled, they are ready to serve
(Wenzhou)
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