1 delicious Chinese Ba Si Di Gua. Dive into the magic of Ba Si Di Gua, the “pull-silk” sweet potato! Golden slices of sweet potato are deep-fried until tender, then transformed with a glistening coat of shattering caramel. Each bite is a symphony of textures—a soft, fluffy potato nestled within a crackling caramelized shell. Enjoy this warm Chinese dessert while the long, silky caramel strings stretch between pieces, making it an unforgettable experience!
1 Delicious Chinese Ba Si Di Gua
1 Delicious Chinese Ba Si Di Gua, literally translated as “eight-thread sweet potato,” is a captivating Chinese dessert that’s a feast for both the eyes and the palate. Imagine tender, golden sweet potato slices nestled within a glistening, shatteringly crisp caramel shell. Each bite is a symphony of textures, a delightful contrast between the soft, fluffy potato and the crackling caramelized sugar coating.
The exact origin of Ba Si Di Gua remains a delightful mystery. While some believe it may have originated in the southern province of Guangdong, others trace its roots to the northern regions of China. Regardless of its birthplace, Ba Si Di Gua has become a beloved street food and a cherished part of Chinese culinary tradition, enjoyed for generations.
While seemingly simple, achieving the perfect Ba Si Di Gua requires a touch of skill and an understanding of how temperature affects both the sweet potato and the caramel. The process involves a few key steps:
Choosing the Right Canvas: The foundation of Ba Si Di Gua lies in the sweet potato itself. Ideally, you want a variety that cooks up creamy and fluffy.
Slicing and Frying to Perfection: Thinly sliced sweet potatoes ensure even cooking. Deep-frying them at the correct temperature guarantees a tender core without going overboard on the browning.
The Magic of Caramel: Creating the perfect caramel is crucial. Sugar is slowly heated until it transforms into a beautiful golden amber liquid. Careful monitoring is key to avoid burning the sugar.
Coating and Crystallizing: Fried sweet potato slices are carefully dipped into the hot caramel, ensuring an even coating. As the caramel cools, it crystallizes, creating the signature shattered sugar shell.
While the core recipe remains relatively consistent, there are ways to personalize your Ba Si Di Gua experience:
A Touch of Spice: Infuse the sugar with a pinch of ground cinnamon or five-spice powder for a touch of warmth while the caramel cooks.
Sesame Seed Delight: Add a playful touch by sprinkling sesame seeds on the caramel-coated sweet potato slices for extra texture and visual interest.
Honey Drizzle: Drizzle a touch of honey over your finished Ba Si Di Gua for an extra layer of sweetness.
Presentation is Key: Enjoy Ba Si Di Gua warm, when the caramel is still slightly brittle. Arrange the pieces on a plate, allowing the long, silky caramel strings to create a visually stunning centerpiece.
The appeal of Ba Si Di Gua goes beyond its deliciousness. It serves as a reminder of the beauty of simple ingredients and traditional cooking techniques. The act of meticulously preparing this dessert can be a fun and rewarding experience, perfect for sharing with loved ones.
Ba Si Di Gua offers a delicious introduction to the world of Chinese desserts. Its unique combination of textures and flavors is sure to captivate your taste buds. So, the next time you’re looking for a unique and delightful treat, seek out Ba Si Di Gua. Let its golden, crispy shell and soft, fluffy interior transport you to the heart of Chinese culinary tradition, one heavenly bite at a time.
- 6 1/4 cups vegetable oil
- 2 medium sweet potatoes (about 1 1/4 pound)
- Kosher salt
- 1 cup sugar
- You will need: A deep-fry thermometer (essential for safe frying!)
- Heat up 6 cups of vegetable oil in a large pot (Dutch oven or two-handled pot) suitable for deep-frying.
- Use the thermometer to make sure the oil reaches 300°F (149°C).
- While the oil heats up, peel your sweet potatoes and cut them into bite-sized pieces.
- Once the oil is hot enough, carefully add the sweet potato pieces and fry them for 8–10 minutes, or until tender.
- You can test for doneness by poking a piece with a toothpick; if it goes in easily, they’re ready.
- Once fried, remove the sweet potatoes from the oil with a slotted spoon and drain them on a plate lined with paper towels.
- Reserve the oil for the next step.
- Increase the oil temperature to 350°F (177°C).
- Carefully add the pre-fried sweet potatoes back into the hot oil and fry them again for about 2 minutes, until they become crispy on the outside.
- Once crispy, remove the sweet potatoes from the oil and transfer them back to the paper towel-lined plate.
- Sprinkle them with a pinch of kosher salt for extra flavor.
- In a large skillet, combine the sugar with the remaining ¼ cup of vegetable oil.
- Mix it together until the sugar gets slightly moistened.
- Turn the heat on medium-high and cook the sugar mixture until it turns a beautiful amber color, which takes about 5–6 minutes.
- Don’t worry if the caramel and oil separate; that’s perfectly normal.
- Turn off the heat on the skillet with the caramel.
- Carefully add the fried sweet potatoes to the skillet and toss them gently until they’re evenly coated with the delicious caramel.
- Transfer the coated sweet potatoes to a serving plate.
- Here comes the fun part!
- Dip a metal spoon or wooden chopstick into the hot caramel.
- Quickly shake it over the sweet potatoes, creating long, decorative strings of sugar. Repeat this as much as you like for a visually stunning presentation.
- Enjoy these sweet and crispy treats while they’re hot!
