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Desserts

Sesame and Honey Cakes (芝麻蜜饼 (Zhīma Mì Bǐng))

sjfegan

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6
Servings

Ingredients

  • 250g (2 cups) Plain flour
  • 115g (1/3 cup) Honey
  • 60ml (1/4 cup) Sesame oil
  • 35g (1/4 cup) Toasted sesame seeds
  • 60ml (1/4 cup) Warm water

Method

  1. Combine the honey, sesame oil and warm water, mixing well.
  2. Add the flour and toasted sesame seeds, combining into a firm dough.
  3. Rest the dough for 20 minutes.
  4. Preheat the oven to 180°C (350°F).
  5. Shape the dough into small, flat cakes.
  6. Place on a baking tray and bake for 18–22 minutes until lightly golden and firm.
  7. Let cool before serving.

Introduction: Small, dense cakes made from wheat flour, sesame and honey, a treasured sweet treat reserved for special occasions in ancient China.

Cultural Background: Sweet cakes using precious ingredients like honey and sesame were reserved for special occasions and festivals in ancient China, their preparation reflecting both culinary skill and the relative luxury of the ingredients involved.

Tips: Rest the dough before shaping, as this makes it easier to work with. Bake until just golden — these cakes are meant to be dense rather than airy.

Variations: Add a pinch of ground ginger for warmth. Shape into small rounds for individual bite-sized treats.

Storage: Store in an airtight container at room temperature for up to 1 week.

Reheating: Not applicable — served at room temperature.

Nutrition: Per serving (approx., 1 cake): 220 kcal, 4 g protein, 9 g fat, 32 g carbohydrate.

FAQs:

Q: Were sweet cakes common in ancient China?

A: They were more of a special-occasion treat than an everyday food, given the relative cost and value of ingredients like honey and sesame oil.

Q: What occasions were these cakes made for?

A: Festivals, celebrations and offerings, reflecting their status as a treasured, less everyday sweet.

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