joyce feng's mochi-stuffed jujube dates with elderflower

explore joyce's take on stuffed dates in the latest installment of #passerbyrecipes.

We recently connected with Joyce Feng, a home cook from Hong Kong who is currently based in Copenhagen. Joyce shared with us her take on mochi-stuffed jujube dates.

“Originating from Shanghai, these mochi stuffed jujube dates are usually poached in a simple syrup infused with dried osmanthus flowers. Unfortunately/fortunately I ran out of the remaining stash I brought from Hong Kong, but elderflowers are abundant in Scandanavia right now so I had just made a batch of elderflower cordial. Both flowers have a delicate, floral, honey-like aroma. The resulting morsels are subtly sweet with a satisfying ‘QQ’ (chewy) texture.”

Explore Joyce’s recipe below —