Xiandou Cake

Introduction: Xiandou Cake

I want to show anyone who is interested in dessert and Chinese tradition on how to make this traditional Chinese dessert. XianDou Cake. It’s a snack originated in the Ming Dynasty, formerly known as tiger skin cake. By the time of the Qing Dynasty, it was already the court dissert and one of the favorites dissert of Empress Dowager Cixi. Xiandou cake is originally filled with mung beans, red beans, black beans, peanuts and so on. But now, people’s taste has changed and the steps are simplified. In order to satisfy the taste of people, it has improved to use red beans, purple potato, or taro as the filling. Xiandou cake has become a popular snack nowadays.

Supplies

30g red bean

50g of butter

70g of sugar

80g of cheese

85g of eggs

150g of flour

Step 1: Stir Eggs

Use 2 eggs and they are approximately 85 grams. Stir them evenly.

Step 2: Melt the Butter and Mix With Egg

Put the butter into the microwave and wait for 5 minutes. Then mix the melted butter with egg.

Step 3: Add Sugar to Flour.

Add sugar to flour. Then add eggs and butter with sugar and flour. Mix them up.

Step 4: Make It to a Ball.

Press it to a ball and then wrap it with plastic wrap. Wait for 10 minutes.

Step 5: Add Butter to Red Bean

Add butter to red bean and mix them up.

Step 6: Prepare Cheese

Cut cheese into small pieces.

Step 7: Flour Balls and Red Bean Balls

Roll the flour and divide it into 9 small balls. Divide red bean into 9 small balls as well and mix with cheese.

Step 8: Make Cubes

Put the red bean inside the flour pieces. Adjust the shape to cube.

Step 9: Fry

Put some oil in the pan and fry six sides of cube to golden color.

Step 10: Wait Til It Turns Golden

Enjoy.

Step 11: Tips

1. You can use taro or purple potato for the filling besides using the red bean.

2. Heat the butter when melting it.

3. Put the filling in the fridge for 5-10 minutes for easier packing.

4. During the whole process of frying, reduce the heat, first fry each side for 1 minute, and then color it.

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