Beijing Bowl Cake is a traditional snack made by steaming fermented rice flour and sweet batter in small bowls. Its name comes from the fact that it takes the shape of a bowl when steamed and served. This dish is typically prepared using small bowls as molds, with ingredients like egg, candied fruit, melon seeds, and raisins. The cake has a pale yellow color and a soft, fluffy, and tender texture, making it rich in nutrition and easy to digest, which makes it ideal for elderly people and children. It is a popular snack among the Hui people (Muslim community) in old Beijing.
Ingredients:
The main ingredients are flour, sugar, eggs, baking powder, candied fruit (like green and red threads), melon seeds, and raisins.
Method of Preparation:
- Sift the flour and wash the raisins in clean water.
- Beat 250 grams of eggs in a large bowl, add 350 grams of water, and mix. Then, add sugar, baking powder, and sifted flour, and stir until the mixture is smooth, forming the bowl cake batter.
- Grease several small bowls, fill them halfway with the batter, and place some candied fruit, melon seeds, and raisins on top.
- Boil water in a steamer, then steam the bowls for about 15 minutes until fully cooked. Remove the bowls and turn out the cakes.
Key Points for Success:
- After adding water to the egg mixture, beat in one direction until the mixture becomes foamy. After adding the flour, stir gently to avoid lumps.
- When steaming, use boiling water and high heat for quick steaming. The cake is ready when the surface becomes shiny.
Characteristics:
The bowl cake is made using small bowls as molds, which gives it its signature bowl shape. The color is light yellow, and the texture is soft, fluffy, and tender. It is rich in nutrition, easy to digest, and suitable for both the elderly and children.
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