《食次》曰：From The Sequence of Food [Lost Northern and Southern Dynasties era text on food, which survives in part here.]:
“To make white cocoon candy [actually a kind of friend glutinous rice noodle rolled in sugar to form pellets]: take fully cooked proso millet or rice [commentary thinks it’s glutinous, but I’m not sure from the text], pound it completely in a mortar as if you are making rice cakes. You must fully pound it, and not allow any grains to remain.
Form into a cake [cakes?]: in the standard way, two fen or so thick.
Dry in the sun until a little dry, and cut it using a knife in straight divisions to form long noodles.
Again dry in the sun until very dry, and fry in oil.
When done, take them out, and roll them in sugar [probably thick syrup] to form balls; making no more than 5-6 balls at a time.”
It also reads, “pull the cake by hand, so they’re as fine as [thin?] arrow shafts.
Dry them in the sun until a little dry, and using a knife cut them obliquely [possibly “irregularly”], so they’re the size of date pits.
Fry them, and make them into balls like the previous method. The balls should be as large as peach pits. Sometimes, when serving, don’t fill them.
黃繭糖：Yellow Silk-Floss Candy:
Take white glutinous millet, precisely pound it, do not winnow or wash. Take Gardenia jasminoides seeds/fruit and soak the grain with them to take their color.
Cook it, and pound it into a cake; to the cake add honey.
For the rest, do as for the white cakes.
Make cocoons, fry, and serve as before.
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