San Bu Nian (Three-Non-Sticky)
A classic Beijing dessert that refuses to stick to plate, chopsticks, or teeth. Soft, sweet, and silky, it's a timeless egg yolk treat.
Ingredients
6 items- Egg yolks 6
- White sugar 100g
- Cornstarch 50g
- Water 200ml
- Lard (or vegetable oil) 50ml
- Sweet osmanthus sauce to taste
Nutrition
Steps （8 steps）
Separate 6 egg yolks into a bowl and whisk in one direction for about 1 minute until the yolks become pale and uniform.
In another bowl, mix 100g sugar and 50g cornstarch. Gradually add 200ml water while stirring until you get a smooth paste.
Pour the yolk mixture into the starch mixture and stir well. Strain through a fine sieve to remove any lumps or membranes.
Place a non-stick pan over low heat, add 30ml lard and spread to coat the bottom. Heat until just warm (about 30% hot).
Turn heat to medium, pour the strained batter into the pan. Immediately stir fast with a wooden spatula in one direction to prevent clumps.
Keep stirring on medium heat, adding the remaining 20ml lard in 2-3 batches. Cook until the mixture thickens and pulls away from the spatula (about 5 minutes).
Reduce heat to low, continue stirring for about 5 minutes until the dough is smooth, glossy, and sticks to nothing - not the pan, spatula, or teeth.
Transfer to a plate, press flat with the spatula, drizzle some sweet osmanthus sauce on top, and serve hot.
Tips
Never stop stirring throughout the process, otherwise it will burn. Add oil in stages to emulsify properly. The dessert is ready when it is completely non-sticky and glossy.
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