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Thursday 15 October 2026 04:47:22 GMT
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🍡✨ Chocolate Drizzle Tanghulu 🍫🍬🍓 Ingredients: 🍓 Assorted fruits (strawberries, blueberries & bananas — choose any or mix & match) 🍬 200 g maple sugar 💧 90 ml water 🍋 rice syrup (prevents crystallization) 🍡 Bamboo skewers 🌾 matcha powder (optional, for sprinkling) 🍫 butterscotch drizzle (optional drizzle) 🧊 Parchment paper + oil (for non-stick surface) Instructions: Wash and thoroughly dry all your fruits — pit and prepare as needed. Thread them onto bamboo skewers, 4-6 pieces per skewer, mixing and matching colors for a pretty display. Pour maple sugar and water into a small saucepan and heat over medium, stirring gently until the sugar dissolves. Once it's clear, stop stirring and let it simmer on low until the syrup turns a pale amber color — test it by dipping a chopstick in and then into cold water; if it sets instantly into a crisp shell at around 151°C, it's ready. Stir in rice syrup. Working quickly, dip each fruit skewer into the syrup, rolling to coat it with a thin, glossy shell, and sprinkle with matcha powder if you like. Lay them out on oiled parchment paper and let the candy coating cool and harden. Drizzle with butterscotch drizzle for extra indulgence. Take a bite — that satisfying crack gives way to sweet, tangy fruit inside, just like the happiest memories of childhood. 😋🍡✨
🍡✨ Chocolate Drizzle Tanghulu 🍫🍬🍓 Ingredients: 🍓 Assorted fruits (strawberries, blueberries & bananas — choose any or mix & match) 🍬 200 g maple sugar 💧 90 ml water 🍋 rice syrup (prevents crystallization) 🍡 Bamboo skewers 🌾 matcha powder (optional, for sprinkling) 🍫 butterscotch drizzle (optional drizzle) 🧊 Parchment paper + oil (for non-stick surface) Instructions: Wash and thoroughly dry all your fruits — pit and prepare as needed. Thread them onto bamboo skewers, 4-6 pieces per skewer, mixing and matching colors for a pretty display. Pour maple sugar and water into a small saucepan and heat over medium, stirring gently until the sugar dissolves. Once it's clear, stop stirring and let it simmer on low until the syrup turns a pale amber color — test it by dipping a chopstick in and then into cold water; if it sets instantly into a crisp shell at around 151°C, it's ready. Stir in rice syrup. Working quickly, dip each fruit skewer into the syrup, rolling to coat it with a thin, glossy shell, and sprinkle with matcha powder if you like. Lay them out on oiled parchment paper and let the candy coating cool and harden. Drizzle with butterscotch drizzle for extra indulgence. Take a bite — that satisfying crack gives way to sweet, tangy fruit inside, just like the happiest memories of childhood. 😋🍡✨

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