Beijing Fried Cake (Zhagao)
Crispy golden crust with soft sweet red bean filling, this classic Beijing street snack offers a delightful crunch and warmth in every bite.
Ingredients
5 items- All-purpose flour 250 g
- Boiling water 150 g
- Caster sugar 30 g
- Red bean paste filling 200 g
- Cooking oil about 500 ml
Nutrition
Steps （6 steps）
Place flour in a large bowl. Gradually add boiling water while stirring with chopsticks until the mixture becomes flaky. When cool enough, knead into a smooth dough. Cover with a damp cloth and let rest for 15 minutes.
Divide the dough into 16 equal pieces (about 25 g each). Roll one piece into a ball, then flatten into a round wrapper, thicker in the center and thinner at the edges, about 8 cm in diameter.
Place about 15 g red bean paste in the center. Gather the edges and seal tightly, using the thumb and index finger to crimp. Turn it over and gently press into a round cake about 1 cm thick.
Heat oil in a wok or deep pan to 160°C (325°F). Fry the cakes in batches over medium-low heat for 5-6 minutes, turning occasionally, until golden brown.
Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Serve immediately while hot. Optionally, sprinkle with sugar or sesame seeds. Enjoy the crispy outside and soft sweet inside.
Tips
Keep oil temperature moderate; frying over medium-low heat ensures the inside is cooked through without burning the outside. Make sure to seal the cakes tightly to prevent the filling from leaking during frying.
You May Also Like
More recipes you might enjoy
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Tangyuan (Glutinous Rice Balls)
Tangyuan is the iconic dessert of the Lantern Festival, symbolizing reunion and happiness. With a soft, chewy outer layer and sweet, flowing black sesame filling, each bite is pure comfort. Whether filled with black sesame, peanut, or red bean paste, it warms the heart.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.