Guiyang Rose Cake
Guìyáng Méiguī Bǐng (Guiyang Rose Pastry) is a delicate pastry filled with sweetened rose petals and red bean paste. The flaky crust encases a fragrant, floral filling that is both sweet and subtly perfumed. This pastry is a Guiyang specialty and a popular gift during festivals.
Ingredients
- Dough: 200 g all-purpose flour, 80 ml water, 40 g lard
- Filling: 100 g red bean paste
- Filling: 30 g candied rose petals
- Filling: 20 g sugar, 1 tbsp sesame oil
- Glaze: egg wash for brushing
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. Roll up the dough and flatten it into a cake shape
- 4. Brush the pan with thin oil and fry over medium-low heat until one side is golden brown, flip over
- 5. Fry both sides until golden and crispy, remove from the pan and cut into pieces.
Cultural Notes
Guiyang's rose pastry tradition dates back centuries, using roses grown in the surrounding hills. The pastry represents Guizhou's less-known but refined pastry culture. It is commonly served during Qixi Festival (Chinese Valentine's Day) and as a teatime snack. The use of local rose petals distinguishes it from similar pastries found in Yunnan or Beijing.