Beijing Hawthorn Cake
A classic Beijing snack made from fresh hawthorn, tangy and sweet, soft and refreshing. It aids digestion and boasts a rich fruit flavor.
Ingredients
4 items- Fresh hawthorn 500g
- White sugar 200g
- Water 100ml
- Agar-agar 5g
Nutrition
Steps （7 steps）
Wash 500g fresh hawthorn. Use a small knife to remove the stems and cores, and pull off the calyx. Wear gloves to avoid staining your hands.
Place the prepared hawthorn into a pot with 100ml water. Bring to a boil, then reduce to medium heat and cook for 10 minutes until the fruit is soft and split. Stir occasionally to prevent sticking.
Pour the soft hawthorn and its liquid into a fine sieve. Press with a spoon to extract smooth puree. Discard the skins and seeds. This step ensures a silky texture.
Return the puree to the pot. Add 200g sugar and 5g soaked agar-agar. Heat over low heat, stirring constantly for about 5 minutes until the sugar and agar are fully dissolved and the mixture thickens.
Continue cooking over low heat for 2-3 minutes, stirring, until large bubbles appear and the mixture coats the back of a spoon. Remove from heat.
Quickly pour the hot hawthorn paste into a lightly oiled square container. Smooth the surface. Let cool to room temperature, then refrigerate for at least 2 hours until fully set.
Remove the set hawthorn cake, run a knife along the edges, invert onto a board, and cut into cubes. Garnish with osmanthus or sugar if desired.
Tips
1. Use a pen cap or pitting tool to remove hawthorn cores quickly. 2. Agar must be pre-soaked, otherwise it won't dissolve. 3. Keep stirring over low heat to avoid burning. 4. Insert a toothpick to check setting; if it stands, it's ready. 5. Substitute gelatin (30g) for a different texture. 6. Store sealed in fridge, consume within 3 days.
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