Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 30 bamboo skewers into boiling water to sanitize, then take them out and air dry for later use.
local_fire_departmentHigh heat to boilWatch out
Make sure skewers are completely dry after sanitizing
otherwise, residual moisture will affect sugar hardening
Remove stems from 30 hawthorn fruits, ensuring all stems are completely cleaned off.
Watch out
Stems must be completely removed
otherwise, it affects the smoothness and texture when skewering
Watch out for flying pieces when trimming skewers with scissors to avoid injury.
Skewer the hawthorns using the prepared bamboo skewers, 3 fruits per skewer, making 10 skewers total, then trim the thinner tips with scissors.
Watch out
Apply even pressure when skewering to avoid splitting
be careful when trimming the tips
Flip the steamer basket upside down and place a towel underneath to secure and hold the finished Tanghulu skewers.
Watch out
Placing a towel under the steamer prevents slipping and ensures stability.
Put 200g raw rock sugar into a thick glass pot, add 100ml hot water, and heat over medium heat. Otherwise, it will crystallize. Continue heating until reaching 120°C, adjust to low heat as bubbles become fine, and heat to around 140°C.
local_fire_departmentMedium heat then low heatWatch out
Do not stir the syrup randomly while boiling
otherwise, it will easily crystallize and fail
Hot syrup at 150°C causes severe burns if splashed on skin; stay focused during operation.
When syrup reaches 150°C, turn to low heat. Prepare a bowl of ice water. Quickly dip fruit skewers, roll to coat evenly, and plunge into ice water to set. Otherwise, the sugar shell won't harden properly.
local_fire_departmentLowest heatWatch out
Syrup reaches 150°C and is extremely hot
move quickly and do not touch directly
Wrap the finished Tanghulu individually with baking paper to prevent sticking, and store in the freezer.
Watch out
Tanghulu must be wrapped individually with baking paper
otherwise, they will stick together
Be careful not to get burned when moving hot caramel pots; wearing heat-resistant gloves is recommended.
Pour the remaining hot caramel from the pot into pudding cups.
Watch out
Caramel must be poured while hot
if it cools and hardens, it must be reheated
Add 200ml milk to the pot with remaining caramel, heat and stir until melted to make caramel milk tea.
local_fire_departmentMedium heatWatch out
Add milk carefully to avoid splashing hot caramel.
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