Chinese Fruit and Nut Balls

These delectable little balls are a must with a cup of Chinese tea. Feel free to vary the mix of fruit, so long as dates predominate—try to select a moist, sweet variety, such as deglet noor or Medjool.

MAKES 64 TINY BALLS

About 1⁄2 cup confectioner’s sugar (optional)

1⁄4 cup cake flour

1 tablespoon sugar

3⁄4 teaspoon baking powder

1⁄8 teaspoon salt

1 cup finely chopped walnuts

3⁄4 cup finely chopped pitted brown dates

2 tablespoons finely chopped dried pineapple

1 tablespoon finely chopped candied orange peel

1 tablespoon finely chopped crystallized ginger

1⁄4 cup water

Preheat oven to 350F (175C). Line an 8-inch-square baking dish with parchment or wax paper and set aside. Place the confectioner’s sugar, if using, in a small bowl and set aside. In a medium bowl, using a wire whisk, mix together the flour, sugar, baking powder, and salt until thoroughly blended. Add the walnuts, dates, pineapple, orange peel, and ginger, stirring well to combine. Slowly add the water, mixing until a soft dough is formed. Spread the dough evenly in the prepared baking dish. Bake in the center of the oven until firm, 20 to 25 minutes.While still warm, cut the baked dough into 1-inch squares. While still warm, remove the squares and, using your hands, roll into balls; let cool to room temperature. Working in batches, roll the cooled balls in the confectioner’s sugar, if using. Serve at room temperature. Completely cooled balls can be stored in an airtight container up to 1 week, or refrigerated up to 2 weeks.

{PER SERVING} (per 4 balls, or 1⁄16 of recipe) Calories 85 • Protein 2g • Total Fat 5g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 10g • Dietary Fiber 1g • Sodium 36mg

hancheng

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