Dried Tangerine Peel, Brown Sugar, Ginger, and Jujube Candy

No water, no oil, non-stick pan; stir-fry the glutinous rice flour over medium to low heat until cooked and set aside. Usually, stir-fry until it starts to emit steam, taste to ensure it's not raw, and the color turns slightly yellow, then it's done.

Weigh and prepare the required ingredients.

Peel the young yellow ginger and cut it into thin slices. Add 150g of water and use the vegetable and fruit mode on a blender to grind it into a puree. Then add the jujube flesh and continue to use the vegetable and fruit mode to grind into a puree. The finer, the better!

Pour the prepared ginger and jujube paste into a non-stick pan.

Add handmade brown sugar.

Add maltose. If the maltose is relatively hard, steam it over boiling water for a few minutes, and it will be easy to pour once it softens.

Add corn germ oil, cook the brown sugar and maltose over medium heat, making sure to stir.

After boiling the brown sugar, reduce to medium-low heat and start simmering, paying attention to stirring and being careful not to burn the bottom. When lifting the spatula, if the syrup can form small peaks on the spatula, turn off the heat.

Add 35 grams of water to the corn starch to make a slurry, then slowly and little by little add it to the paste, stirring quickly while pouring until completely integrated and no white is visible.

Restart heating, continue simmering over medium-low heat until the paste can hold a small flag on the spatula.

Pour a lump of paste into a bowl of clean water to cool it. If you try to pinch it with your hand and it doesn't dissolve, and the paste becomes chewy and elastic, it indicates that it is almost ready. If it dissolves whenever touched in the water, it means it is still too thin and needs to be cooked further.

Line the box with baking paper to prevent sticking, and evenly sprinkle candied tangerine peel pieces. This is about half a box's worth.

Simmer over low to medium heat until the paste can clump together as shown in the picture and no longer flows, just like the red bean paste we buy, then turn off the heat.

Pour the paste into the box.

After slightly leveling it with a shovel, evenly sprinkle the diced dried tangerine peel on top.

Place a sheet of baking paper on top and press it down firmly with a pressing board.

After pressing it down, tear off the baking paper covering the surface. When the paste becomes warm to the touch and is no longer very sticky to the hands, you can start cutting it.

Spread cooked glutinous rice flour on the kitchen knife, start cutting, and after each cut, apply more flour to the knife. This can prevent sticking very well.

Cut it into the shape you want, then wrap it in glutinous rice paper. In my picture, I cut it too big to hold in my mouth, so I ended up splitting it in half and stopped taking photos. Cut it roughly the size of a woman's first thumb.

Because I want to send it to my daughter who is studying away from home, I used glutinous rice paper candy wrappers. If you are eating it at home yourself, you can simply roll it in cooked glutinous rice flour, then use a strainer to remove the excess flour, and store it in a sealed jar.