Shaanxi-style Sticky Rice Fudge

Ingredients

In this adaptation, the original American fudge is transformed into a savory dish by incorporating Shaanxi cuisine's characteristic flavors. The addition of Shaanxi ingredients such as dried chili peppers, Sichuan peppercorns, soy sauce, black vinegar, and sesame oil gives the fudge a distinct Shaanxi taste profile. The use of sticky rice flour instead of regular flour adds a chewy texture to the fudge, which is a departure from the traditional smooth and creamy texture of American fudge. We alse have the original recipe for Fudge, so you can check it out.

• 2 cups (400g) sticky rice flour 2 cups (400g) sticky rice flour
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 2 dried chili peppers, finely chopped 2 dried chili peppers, finely chopped
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon black vinegar 1 tablespoon black vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 2g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the sticky rice flour, sugar, water, dried chili peppers, Sichuan peppercorns, and minced garlic. Mix well until all the ingredients are thoroughly combined.
2. 2.
   In a saucepan, heat the mixture over medium heat, stirring continuously to prevent lumps from forming. Cook for about 10-15 minutes, or until the mixture thickens and starts to pull away from the sides of the pan.
3. 3.
   Remove the saucepan from heat and stir in the soy sauce, black vinegar, and sesame oil. Mix until well incorporated.
4. 4.
   Transfer the mixture to a greased square baking dish and spread it evenly.
5. 5.
   Allow the fudge to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours, or until firm.
6. 6.
   Once the fudge is firm, cut it into small squares or desired shapes.
7. 7.
   Serve the Shaanxi-style Sticky Rice Fudge as a delightful snack or dessert.

Treat your ingredients with care...

• Sticky rice flour — Ensure that the sticky rice flour is finely ground for a smooth texture in the fudge.
• Dried chili peppers — Adjust the amount of chili peppers according to your desired level of spiciness.
• Sichuan peppercorns — Toast the peppercorns lightly before crushing them to enhance their flavor.
• Soy sauce — Use a high-quality soy sauce for the best taste.
• Black vinegar — If black vinegar is not available, you can substitute it with balsamic vinegar.

Tips & Tricks

• For a milder flavor, reduce the amount of dried chili peppers and Sichuan peppercorns.
• Experiment with different Shaanxi spices and seasonings to customize the flavor of the fudge.
• Add roasted peanuts or sesame seeds as toppings for extra crunch and flavor.
• Store the fudge in an airtight container in the refrigerator to maintain its freshness.
• Serve the fudge at room temperature for the best texture and flavor.

Serving advice

Serve the Shaanxi-style Sticky Rice Fudge as a delightful snack or dessert. It can be enjoyed on its own or paired with a cup of hot tea.

Presentation advice

Arrange the fudge squares on a serving platter and garnish with a sprinkle of crushed Sichuan peppercorns and chopped green onions for an attractive presentation.