TANGHULU DATE BLISS BITES
When in doubt, Tanghulu! This is a trend that has been lighting up social media feeds everywhere, so why not embrace this viral sensation and give our Date Bliss Bites a festive makeover?
This traditional Chinese treat, that has taken the culinary world by storm, is often enjoyed at special occasions, street fairs, or as a popular street food. Where’s the twist, you ask? Tanghulu swaps out the familiar chocolate crunch from the original Date Bliss Bites for a brand new experience: a glossy, sugary shell that’s both crispy and sweet. It not only has a visual appeal to the masses, but also has the added bonus of a signature crunch factor that comes with each bite, simply yet elegantly served on a skewer.
While stuffed dates may not be the most traditional pairing for Tanghulu, this experimental twist brings an interactive way to appreciate the date even more. As you try Tanghulu, you’re not just observing a viral sensation – you are creating an experience that blends creativity with the joy of dates.
Tanghulu Bliss Bites
Equipment
- 1 Food Processor
- 1 Sheet Pan
- Parchment Paper
- 1 Candy Thermometer or metal spoon if you do not have a thermometer
- Bamboo or Wooden Skewers
Ingredients
Pistachio Butter and Cream Cheese Filling Ingredients:
- 1 cup dates
- 3/4 cup de-shelled pistachios reserve 1/4 cup for the topping
- 1/4 cup cream cheese
- 1 teaspoon vanilla
Tanghulu Syrup Ingredients:
- 2 cups granulated sugar
- 1 cup water
Instructions
Start with the Pistachio Butter and Cream Cheese Filling:
- Add pistachios to the food processor and puree on high for ~5 minutes. Allow time for the pistachios to release their own oils and create the buttery texture. No need to add any additional oil!
- Add the cream cheese and puree until combined.
Stuffing the dates:
- Line a baking sheet with parchment paper.
- Pull the sides of the date apart and using a small spoon or your hands, fill the mixture into each of the dates and place on the baking sheet.
- ***Do not overstuff so the filling does not fall out in the next steps.
For the Tanghulu Syrup:
- Once the dates are stuffed, bring the water and sugar to a boil.
- Using a candy thermometer, boil the sugar water until it reaches 300°F (~5-10 minutes). If no candy thermometer, test boiled mixture with a spoon dipped in ice water and then in the boiling syrup. If it hardens immediately, then the syrup is ready!
- Once the syrup is ready, turn off the heat and dip the pot in ice water for a brief second and then start assembly.
For Assembly:
- Skewer each of the dates while the Tanghulu Syrup is heating up. (I recommend just 1-3 per skewer).
- Dip the skewered dates into the syrup to coat each date and place on the baking sheet with parchment paper. The sugar coating should harden immediately and enjoy!
