Shanzha Bing

Nutrition · per serving

Steps

1. 1

   Line a small tray or flat plate (about 20 x 15 cm) with baking parchment and lightly brush it with neutral oil so the fruit sheet releases cleanly later. Set a steamer with water over medium heat to come to a steady simmer.

   5 ml neutral oil
2. 2

   Wash the hawthorn berries well. Remove the stems and blossom ends, then cut each berry open and remove the seeds. This is the most time-consuming part; work carefully, because any seed fragments will spoil the smooth texture.

   350 g fresh hawthorn berries, stems and seeds removed
3. 3

   Put the prepared hawthorn berries, water, and caster sugar into a saucepan. Bring to a simmer over medium heat, then cook for 8-10 minutes, stirring occasionally, until the berries collapse completely and are very soft.

   350 g fresh hawthorn berries, stems and seeds removed180 ml water70 g caster sugar
4. 4

   Transfer the softened hawthorn mixture to a blender and puree until completely smooth. If needed, pass it through a fine sieve for the most authentic silky texture.

   350 g fresh hawthorn berries, stems and seeds removed180 ml water70 g caster sugar
5. 5

   Return the puree to the pan. Whisk the glutinous rice flour with 2 tablespoons of the warm puree in a small bowl to make a smooth slurry, then whisk that back into the pan. Cook over low heat for 2-3 minutes, stirring constantly, until the mixture thickens to a spreadable paste that leaves brief tracks on the bottom of the pan.

   35 g glutinous rice flour
6. 6

   Spread the hot hawthorn paste evenly in the prepared tray to a thickness of about 5-7 mm. Steam over medium heat for 10 minutes, until the sheet is set and slightly springy to the touch.

7. 7

   While the hawthorn sheet steams, divide the sweet red bean paste into 2 equal portions and roll each into a short log. This makes the final rolls neat and evenly filled.

   160 g sweet red bean paste
8. 8

   Remove the steamed hawthorn sheet and let it cool for about 8 minutes, just until warm rather than hot. Dust the surface lightly with glutinous rice flour, then turn it out onto a clean work surface or board.

   10 g glutinous rice flour, for dusting
9. 9

   Cut the sheet into 2 rectangles. Place a log of sweet red bean paste near one short edge of each piece, then roll up firmly but gently, using the slight tackiness of the hawthorn sheet to seal. If the sheet sticks, dust your hands very lightly with more flour.

   160 g sweet red bean paste10 g glutinous rice flour, for dusting
10. 10

    Let the rolls rest for 5 minutes so the shape sets, then slice each roll into bite-size pieces or serve whole. Serve at room temperature for the best chewy-soft texture and balanced sweet-tart flavor.

Origin & History

Shanzha, or Chinese hawthorn, has long been used in northern Chinese snacks, candies, and digestive sweets because of its vivid tartness. Hawthorn fruit leathers and rolled confections are popular street and festive treats, often paired with sweet bean fillings to balance the sour fruit. This version turns those familiar flavors into a soft steamed cake roll.