San Bu Nian (Three Non-Stick)
A classic Beijing imperial dessert made with egg yolks, sugar and starch. It's named for not sticking to the pan, spoon or teeth — soft, sweet and silky.
Ingredients
5 items- Egg yolks 6
- Granulated sugar 150 g
- Cornstarch 50 g
- Water 250 ml
- Lard 80 g
Nutrition
Steps （7 steps）
Whisk 6 egg yolks with 150 g sugar for 3 min until pale and sugar dissolved.
Mix 50 g cornstarch with 250 ml water to make slurry.
Gradually stir slurry into yolk mixture, then strain.
Heat wok with 60 g lard on high, swirl to coat, discard excess.
Over low heat, pour in batter and stir constantly to prevent scorching.
Keep stirring for 8 min until mixture thickens into a soft non-stick mass.
Transfer to plate, brush with remaining lard, let cool slightly.
Tips
Use low heat throughout and stir vigorously. Lard is key for flavor. Ready when no longer sticks to pan or spatula.
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