Teochew style cake
Cháoshì Láobǐng is a traditional Chaoshan mooncake-style pastry made with lard (lao) pastry dough. The crust is exceptionally flaky and crumbly, filled with sweet mung bean paste, taro paste, or black sesame. It is a signature pastry of the Chaoshan region.
Ingredients
- Pastry: 200 g flour
- Pastry: 80 g lard
- Pastry: 40 ml water
- Filling: 200 g mung bean paste
- Filling: 30 g sugar
- Filling: 2 tbsp lard
- Egg yolk for glaze
Instructions
- 1. Knead flour and warm water into a soft dough and let it rise for 20 minutes.
- 2. Divide the dough into strips and roll it into a thin round dough.
- 3. Sprinkle the garnishes and a little salt on the dough
- 4. Roll up the dough and flatten it into a cake shape
- 5. Brush the pan with thin oil and fry over medium-low heat until one side is golden brown, flip over
- 6. Fry both sides until golden and crispy, remove from the pan and cut into pieces.
Cultural Notes
Lao bing is one of the most famous pastries of Chaoshan, traditionally given as gifts during festivals. The use of lard (lao) in pastry is a hallmark of Chaoshan baking, producing an unmatched flaky texture. Each city in the Chaoshan region has its own variation.