flipMillet Balls with Honey and Jujubes
Millet Balls with Honey and Jujubes
Why this dish? Though Western hushi reigned at his table, An Lushan lived in the heart of the Middle Kingdom, where millet has been the mother grain since the dawn of China. This millet, honey and jujube sweet represents the Chinese side of his table — the grain base that even a Sogdian general shared with all the Tang people.
Small sticky millet balls bound with honey and studded with jujubes, to nibble sweet between meals — the sweet note that balanced the fatty meats of the feast.
You've eaten well of fat and drunk wine? Good. Now, a sweet, for even a man of war has a sweet tooth. Here, in the Middle Kingdom, it's millet that feeds everyone since ancient times; you cook it until it sticks, you roll it into balls, you coat it with honey and stick in these red dates, jujubes, sweet as an easy victory. My cooks kept me a tray by the bed — for at night, you see, An Lushan's appetite never slept.
- •Glutinous millet — one bowl (base)
- •Honey — generously (sweet binder)
- •Jujubes (red dates) — a handful (sweet fruit)
- •Sesame seeds — a little (coating)
Millet Balls with Honey and Jujubes
Small sticky millet balls bound with honey and studded with jujubes, to nibble sweet between meals — the sweet note that balanced the fatty meats of the feast.
Why this dish? Though Western hushi reigned at his table, An Lushan lived in the heart of the Middle Kingdom, where millet has been the mother grain since the dawn of China. This millet, honey and jujube sweet represents the Chinese side of his table — the grain base that even a Sogdian general shared with all the Tang people.
You've eaten well of fat and drunk wine? Good. Now, a sweet, for even a man of war has a sweet tooth. Here, in the Middle Kingdom, it's millet that feeds everyone since ancient times; you cook it until it sticks, you roll it into balls, you coat it with honey and stick in these red dates, jujubes, sweet as an easy victory. My cooks kept me a tray by the bed — for at night, you see, An Lushan's appetite never slept.
Ingredients (period version)
- Glutinous millet — one bowl (base)
- Honey — generously (sweet binder)
- Jujubes (red dates) — a handful (sweet fruit)
- Sesame seeds — a little (coating)
Ingredients
- Millet (or glutinous millet) — 200 g (base)
- Water — 500 ml (cooking)
- Honey — 4 tbsp (sweet binder)
- Dried jujubes (Chinese dates) — 8 (sweet fruit)
- Golden sesame seeds — 3 tbsp (coating)
Method
- Rinse millet, cook covered in water over low heat for 20-25 minutes until tender and sticky. Let cool slightly.
- Pit and finely chop jujubes, mix into millet with half the honey.
- Shape small balls with slightly wet hands.
- Toast sesame seeds dry in a pan until golden.
- Roll balls in sesame seeds, arrange on a plate and drizzle with remaining warmed honey.
- Serve at room temperature, as a snack or dessert.
How it was made : Millet is one of the oldest grains in northern China and remained a popular staple under the Tang. Honey and jujubes were common sweeteners before the widespread use of sugar, making this type of sweet entirely plausible — though the precise recipe is an evocation.
The contemporary twist : Roll them into small calibrated balls and alternate golden and black sesame: a Tang dynasty "mochi"-style millet ball, pretty as sweet appetizer bites.
An Lushan · Charactorium
