When it comes to making Poria Cake, many Beijing locals are skilled and experienced, as this traditional snack is a beloved specialty of Old Beijing.Currently in peak tourist season, visitors from home and abroad flock to Beijing, and most travelers sample these cakes—a testament to their popularity. Honestly, those who've tried them consistently praise them. Below, we share the recipe for Poria Cake.
Like many pastries, Poria Cake is made from flour—a hallmark of Chinese cuisine. Of course, other ingredients are also required. With 5,000 years of cultural heritage and culinary traditions, China boasts profound historical depth and gastronomic culture, a source of pride for all its citizens.
Now, let's discuss how to make Poria Cake.
Poria Cake, also known as Poria Sandwich Cake, is a renowned traditional tonic pastry from Beijing, with Daoxiangcun producing the finest version.They are made by baking thin pancakes from poria powder and refined white flour, then filling them with a mixture of honey, sugar, and candied pine nut crumbs. Shaped like a full moon, paper-thin, and snow-white, they are exquisitely sweet and fragrant with a unique flavor.
Poria Cake Recipe 1
Ingredients (for 1200 finished cakes):
Crust:
Refined white flour: 1.25 kg
Starch: 5 kg
Filling:
Refined white sugar: 18.75 kg
Walnuts: 18.75 kg
Honey: 9.25 kg
Osmanthus flowers: 1.25 kg
Special Tools:
One set of specially made poria cake baking molds (consisting of two circular molds).Granulated sugar: 18.75 kg Walnuts: 18.75 kg Honey: 9.25 kg Osmanthus flowers: 1.25 kg
Special Tools One set of specialized Poria Cake baking molds: two circular iron plates connected by a hinge at one end and fitted with a clamp handle at the other. Mold diameter: 13 cm. Mold interior features engraved concave floral patterns.
Method of Preparation
1. Prepare the dough: Mix flour and starch into a batter slightly thicker than soy milk.Simultaneously, heat the baking mold on the stove, lightly grease the interior, spoon a small amount of batter into the mold, immediately close the mold for several seconds to press the batter into a thin round sheet, then open the mold and remove the baked cake base.
2. Prepare filling: Melt honey and sugar in a pot, evaporating some moisture to increase viscosity. Mix in finely chopped walnuts and osmanthus flowers until well combined.
3. Assembly: Place 40g of filling onto a flattened pastry sheet. Cover the filling with another sheet to form the pastry. The finished pastry should be paper-thin, with the filling as the main component.
Notes: Bake the pastry quickly to avoid burning; it should retain a snow-white color. Do not overfill the pastry; leave a 1cm border around the edges.
Method Two
Ingredients: Equal parts poria powder, rice flour, and white sugar
Preparation: Combine the three ingredients with sufficient water to form a batter. Spread thinly in a flat pan over low heat to create an extremely thin pancake.
Usage: May be consumed regularly in moderate amounts.
Benefits: Strengthens the spleen, tonifies the middle burner, calms the mind, and soothes the spirit. Suitable for palpitations, shortness of breath, mental fatigue, insomnia, edema, and loose stools caused by qi deficiency and physical weakness.
The above introduces the preparation of Poria Cake. We hope you now have a clear understanding. Wishing you good health and happiness.