pears are a perfect fruit for the autumn season. Slightly sour and cooling, pears are commonly used in TCM to moisten the Lungs, placate Heart fire, and cleanse the body of infections and toxins. They alleviate the common ailments that dry autumn weather brings, such as sinus irritations, coughs, dry skin, persistent thirst, and chapped lips.Our beautiful Jujube Rice Stuffed Pears recipe is comforting and soothing. We’ve included other Yin-nourishing ingredients such as sticky rice, brown sugar, osmanthus flowers, and jujube dates, making this recipe powerful for soothing dry throats and hydrating the body.
Jujube Rice Stuffed Pear
100g sticky rice
100g brown rice
30g skinless mung beans
2-4 Five Seasons Jujube Dates
1 tbsp pumpkin seeds
2 tsp Five Seasons Dried Osmanthus Flower
1 tbsp brown sugar
2 tbsp coconut oil
2 large Asian pears
Rinse and soak sticky rice, brown rice, and mung beans overnight. Drain.
Take the pits out of the jujube dates and cut into little pieces.
In a large bowl, mix the rice, mung beans, jujube pieces, pumpkin seeds, osmanthus, brown sugar, and coconut oil. Feel free to add other ingredients like dried goji berries, raisins, or other dried fruits.
Wash pears and cut them in half. Scoop out the pears, leaving around 1/2 inch of pear flesh around the edges. The scooped-out pear can be juiced or eaten as it.
Stuff the pears with the rice mixture, taking care not to pack them too tightly.
Steam the pears on high for 30 minutes, or until the sticky rice in the middle is soft. Serve hot.