Manggong Cake
A traditional local specialty of Foshan, Guangdong, originally created by a blind artisan. Crisp and crunchy on the palate, with a clean, pure texture free of impurities.
Ingredients
rice flour
1.5 kg
cooked glutinous rice flour
1 kg
mung bean flour
2.5 kg
white sesame seeds (toasted and ground)
500 g
peanuts (toasted and ground)
500 g
crystal pork (boiled pork fat, cured and sliced)
1 kg
powdered sugar
5 kg
cooked lard
1.5 kg
granulated sugar (for curing crystal pork)
to taste
water
to taste
Instructions
1
Step 1
Cut the pork fat into strips and boil until cooked. Place in cold water for 5 minutes, then remove and dry. Cure with granulated sugar for 1 week to make crystal pork. If the sugar becomes wet during curing, replace it promptly. When ready, cut into thin slices.
2
Step 2
Toast the peanuts and sesame seeds, then grind into powder.
3
Step 3
Combine the mung bean flour, rice flour, and cooked glutinous rice flour on a board and mix well. Make a well in the center, add the cooked lard and powdered sugar, pour in water to dissolve, then add the sesame and peanut powder. After mixing, gradually fold in the mung bean and rice flours and knead into a dough.
4
Step 4
Pinch off a portion of dough and roll into a small ball. Gently press flat with the palm and place into a cake mold. Add a piece of crystal pork in the center, then fold the surrounding dough up to enclose the pork and press flat. Remove from the mold and set on a bamboo sieve.
5
Step 5
Bake at 50°C for about 40 minutes, then raise the temperature to 140°C and bake until the surface turns yellow and a fragrant aroma is released. Remove from the oven.
