Yunnan Honey Rose Bean Cake

 

(Interview)

Zhang Jianhui - Executive Chef of the Yunnan Restaurant in Crowne Plaza Beijing Sun Palace

00:15 I am the Executive Chef of the Yunnan Restaurant in Crowne Plaza Beijing Sun Palace. My name is Zhang Jianhui, and my English name is Richard. Today I am introducing a dish called Yunnan Honey Rose Bean Cake.

 

00:34 The most unique feature of this dish is that as well as being served as a staple like rice, it can also be eaten as a stand-alone snack. There is no flour in the cake crust which is made of the white kidney bean paste from the Yunnan Plateau. The filling in the middle is made from the best rose petals in Yunnan province.

 

01:03 Now, I'll show you how to make this dish. Firstly, soak white kidney beans in water for 3 hours and peel off the skins. Then steam the beans for two hours. Make the beans into paste. Add honey and caster sugar into the paste and shape it into small balls. Press a small hole in the middle of the ball and put the rose petal filling into it. We have set up strict standards for raw material selection. The rose we chose was from Anning, Yunnan province which produces the best edible roses in China with thick pulp and fresh flavor. After the rose is picked, it will be left in the sun to dry for the day after which it will be made into small balls together with white sugar, flour and a small amount of olive oil. Then, put the small balls into the kidney bean paste and press them into cakes. Now, the delicious Honey Rose Bean Cake is complete. With the fresh flavor of both rose and white kidney bean, the cake is best served cold and makes for a healthy main meal accompaniment or dessert.