Fuling Jia Bing (Poria Sandwich Cake)
Fuling Jia Bing is a traditional Beijing nourishing snack, with a soft skin and sweet nutty filling, combining the herbal aroma of poria with crunchy nuts. Good for digestion and suitable for all ages.
Ingredients
9 items- Poria powder 50g
- All-purpose flour 200g
- Warm water 120ml
- Vegetable oil as needed
- Walnuts 30g
- Roasted sesame seeds 20g
- Osmanthus sugar 15g
- Honey 20g
- Melon seeds 30g
Nutrition
Steps （6 steps）
Dry-fry walnuts and melon seeds in a pan over low heat for 3 minutes until fragrant. Let cool, then chop finely. Mix with sesame seeds, osmanthus sugar and honey to make filling.
In a large bowl, combine poria powder and flour. Gradually add warm water while stirring to form flakes, then knead into a smooth dough. Cover and rest for 20 minutes.
Shape rested dough into a log and divide into 8 equal pieces. Roll each piece into a round wrapper about 8 cm in diameter, with thinner edges.
Place a heaping tablespoon of filling in the center of a wrapper. Gather edges and pinch to seal, then gently flatten into a 1 cm thick patty. Repeat with remaining wrappers.
Brush a non-stick pan with a thin layer of oil and heat over medium-low. Cook patties for about 3 minutes per side until golden brown and puffed. Press lightly with spatula; if it springs back quickly, it's done.
Transfer cooked cakes to a wire rack to cool slightly. Serve warm for the best texture: soft exterior and sweet, crunchy filling.
Tips
Adequate resting time is key to a tender crust. Avoid high heat to prevent burning. You can add pine nuts or dried cranberries to the filling for extra flavor.
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