Li Hing Mui
Li hing mui is a popular snack in Hawaii that is made from dried and salted plum. It has become an integral part of Hawaiian culture and is enjoyed by locals and tourists alike. The origin of li hing mui can be traced back to China, where it has been consumed for centuries.
From China
The term “li hing mui” translates to “traveler’s plum” in Cantonese. It was traditionally used as a digestive aid and a natural remedy for ailments such as sore throat and cough. The plum is first preserved in a mixture of salt, sugar, and licorice, and then dried in the sun.
Li hing mui first made its way to Hawaii in the late 19th century, during the sugar plantation era. Chinese immigrants who came to work on the plantations brought their cultural traditions and foods with them, including li hing mui. Over time, li hing mui became more popular and was eventually adopted by the broader Hawaiian community.
Today, li hing mui can be found in various forms in Hawaii, including as a powder or as a seasoning on various foods such as fruit, popcorn, and shaved ice. It is also commonly used as a cocktail ingredient, giving drinks a unique salty-sweet flavor.
an Aquired Taste?
Not everyone enjoys the taste of li hing mui, as it has a unique flavor that can be an acquired taste. Its flavor can be described as salty, sweet, and sour, with a hint of licorice. Some people find it too salty or sour, while others enjoy its distinctive taste. It is a popular flavoring in Hawaii, but like any food, taste preferences can vary from person to person.
Unlimited Possibilities
Li hing mui powder is a popular seasoning in Hawaii, and it is used in various ways to add flavor to different foods and beverages. Here are some of the most common uses of li hing mui powder in Hawaii:
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Unlimited uses
- On fresh fruits like pineapple, mango, and watermelon.
- On shaved ice.
- On popcorn.
- In cocktails like margaritas, mai tais, and piña coladas.
- In sauces for chicken, pork, and shrimp.
- On crackers or chips.
- Mixed into butter or cream cheese as a spread.
- Sprinkled on top of glazed doughnuts or malasadas.
- In marinades for beef or tofu.
- Mixed into guacamole or salsa for a sweet and salty twist.
- Sprinkled on top of yogurt or oatmeal.
- In fruit smoothies or protein shakes.
- In rice dishes like sushi or fried rice.
- Sprinkled on top of macadamia nuts or peanuts.
- In ice cream or sorbet.
- On top of chocolate-covered strawberries or pretzels.
- In a seasoning blend for roasted vegetables like sweet potatoes or Brussels sprouts.
- On top of baked goods like muffins or banana bread.
- Mixed into cream sauces for pasta dishes.
- Sprinkled on top of pizza.
- In a dry rub for pork ribs or chicken wings.
- In a salad dressing for a sweet and sour flavor.
- In a glaze for grilled or baked salmon.
- In a vinaigrette for a unique flavor on a mixed greens salad.
- In a dipping sauce for shrimp or chicken skewers.
- Mixed into scrambled eggs or omelets.
- In a seasoning blend for homemade potato chips.
- Sprinkled on top of edamame or other roasted nuts.
- In a spice blend for roasted or grilled meats like lamb or beef.
- In a stir-fry sauce for a sweet and salty kick.
Li Hing Mui Gummy Bear Recipe
Ingredients:
- 1 3lb bag of Haribo gummy bears
- 4 tablespoons of honey
- 4 tablespoons of Li Hing Mui powder
- 1 ounce of dried lemon peel, cut into fine pieces
Instructions:
Preheat the oven to 200°F.
Spread the gummy bears out evenly on a parchment-lined baking sheet and bake for 5-7 minutes or until they become slightly melted and sticky.
In a small bowl, mix together the honey, Li Hing Mui powder, and dried lemon peel.
Once the gummy bears are slightly tacky, remove them from the oven and transfer them to a large mixing bowl.
Add the honey, Li Hing Mui powder, and dried lemon peel mixture to the bowl with the gummy bears and mix well until all the gummy bears are coated. Add 1-2 table spoons of water if gummies look too dry
Spread the coated gummy bears out on a parchment-lined baking sheet and let them cool in the fridge for about 20-30 minutes or until they become sticky and clumpy.
Once the gummy bears have cooled and become clumpy, remove them from the fridge and transfer them to an airtight container.
Store the Li Hing Mui and Dried Lemon Peel Gummy Bears in the fridge and enjoy as a delicious and unique snack!
