Ba Si Di Gua (Northeast Candied Sweet Potato)
Candy grows 1 meter!? Chinese-style "Super-College Sweet Potato" that is dropped and solidified in water
Description
A popular banquet dessert in Northeast China and the ancestor of Daigaku Imo. Fried sweet potatoes are coated in a blistering sugar syrup. Lift it while hot, and the candy stretches into threads over a meter long.
Restaurants serving Ba Si Di Gua (Northeast Candied Sweet Potato)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sweet potato
- White sugar
- Veg oil
Instructions
- [Authentic Recipe]
- Cut potatoes and fry at 160°C. Double-fry at 190°C to crisp.
- Put oil and massive sugar in a wok.
- Stir on low until it turns pale golden amber, then kill heat instantly.
- Dump in hot potatoes and toss violently to coat.
- MUST serve with a bowl of cold water.
Learn more Spice, substitutes, tips
Key spices
Sweet potato fluffiness and oil-scorched sugar sweetness
Substitutes at Japanese supermarkets
Make with JP sweet potatoes; melt sugar in oil
Pairing
Jasmine Tea / After-meal dessert
Trivia
[Trivia] 'Ba Si' means pulling threads. Because the candy hardens like cement onto the plate once cooled, eating it is an entertaining race against time.
Eating tips & etiquette
[Unique Eating] Lift a hot potato so the candy stretches. Dunk it instantly into the cold water. The candy rapid-cools into rock-hard glass. The result: glass-crunchy outside, fluffy hot inside.
Allergen
None