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This Strawberry Tanghulu has a sweet crunchy shell on the outside and ripe strawberries on the inside. It’s easy to make and perfect for a summer treat. If you love Asian-inspired sweets, then you should try this amazing dango and these tasty mochi donuts. Table Of ContentsRecipe DetailsI love this simple and sweet treat because it looks as good as it tastes. They make a great dessert, snack, or addition to an appetizer platter at a barbecue or party.
What You’ll NeedIngredient Notes
How to Make Strawberry Tanghulu
Pro Tip: Use a candy thermometer to watch the temperature of the sugar. It can easily get too hot and burn, ruining the mixture.
Recipe Tips
FAQsWhat fruit is tanghulu made of? Tanghulu is a Chinese snack that is traditionally made with mountain hawthorn berries, which look like small red crab apples. You can also make strawberry tanghulu, or make it with grapes, blueberries, orange slices, and others. What does tanghulu taste like? Traditionally, tanghulu will have a tart flavor and apple-like texture when made with Chinese hawthorn fruit. The fruit is really what makes the flavor. This Strawberry Tanghulu is sweet with a touch of tartness, and the texture is tender and juicy once you bite through the crunchy candy shell. Serving SuggestionsThis Strawberry Tanghulu is sweet and crunchy and goes well with whatever you’re serving. Here are some great dishes to enjoy with it.
Make This Recipe in AdvanceMake ahead: These snacks need to be enjoyed immediately for the best crunch and flavor. But to save time, you can skewer the strawberries beforehand and store them in the fridge before making the sugar mixture to coat them. Storing: Store this Strawberry Tanghulu in an airtight container with parchment paper between layers in the refrigerator. They will last for about 4-5 hours before they begin to leak moisture and become more sticky than crunchy. But they are edible for up to 2 weeks when stored carefully. Freeze: You shouldn’t freeze these because the sugar will crystallize and they will get soggy when thawed. Best to eat them soon after they have cooled. More Asian-inspired Dishes!
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Let’s connect on social media! 😍 find me @ Instagram, Facebook, YouTube, and Pinterest. And don’t forget to tag me if you try one of my recipes! Full Recipe InstructionsHi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy! Latest posts by Dina (see all) Reader Interactions
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