I’ve always been fascinated by the beauty and symbolism of Chinese wedding cakes, especially how they bring a sense of joy and celebration to weddings. If you’ve ever attended a Chinese wedding, you’ve probably had a bite of these beautiful, fragrant pastries filled with sweet, rich ingredients. Making them at home is surprisingly easy, and you can even customize the fillings to your liking!
Handmade Chinese Wedding Cakes for a Special Occasion
My cousin’s daughter is getting married, and it’s a big occasion for our family. I wanted to show my love and support by making some traditional Chinese wedding cakes (喜饼) with my own hands.
These cakes are rich with cultural significance, and the bright red color makes them a perfect festive treat to mark the celebration.
Not only are they beautifully symbolic, but they are also delicious, with a filling that’s sweet, fragrant, and deeply meaningful.
When I first looked at the recipe, it seemed a bit daunting. But don’t worry—this Chinese wedding cake recipe is much easier than you think! Once you get the hang of the steps, it’s a fun process, and the outcome is so rewarding. Trust me, it’s well worth the effort to make something homemade and meaningful for such a special occasion.
Why Chinese Wedding Cakes Are So Special
Chinese wedding cakes, or 喜饼, are a tradition that dates back centuries. They are often given as gifts to guests at the wedding as a sign of joy and a wish for good luck.
These cakes are typically filled with a variety of sweet, nutritious ingredients that are meant to bring blessings to the new couple.
In my version, I’ve used a mixture of red dates, peanuts, longan, and lotus seeds, all of which are symbolic of fertility and the hope for the couple to have children soon after marriage.
The Fillings: A Blend of Tradition and Flavor
In this recipe, I’ve blended these ingredients into a smooth paste. Once blended, the mixture is cooked down in a nonstick pan to reduce the moisture and achieve a thicker, paste-like consistency.
It’s important to be patient during this step. Stir frequently to avoid burning the paste, and cook until it’s thickened enough to hold its shape. This step may take some time, but the results are totally worth it!
Alternative Fillings:
While the traditional filling of red dates, peanuts, longan, and lotus seeds is delicious, feel free to get creative and experiment with other fillings that suit your taste.
Some other popular choices include:
The Pastry Skin: Getting the Right Texture
The pastry for these wedding cakes is similar to that of mooncakes, specifically the Winter Melon Mooncakes I’ve made before.
The dough needs to be soft yet sturdy enough to hold the filling.
To achieve this, I use a combination of syrup, corn oil, and lye water, which is a common ingredient in mooncake dough. Lye water gives the dough its chewy texture and helps it brown beautifully when baked.
For best results, I recommend using an electronic scale to measure the ingredients. Accuracy is key, as it ensures the dough has the right consistency for shaping and rolling.
I’ve tested this recipe multiple times, and I can confidently say that it works perfectly every time. Once the dough is made, let it rest for 30 minutes to relax, which will make it much easier to work with.
Ingredients
Filling Ingredients:
- 380g red dates (pitted and cleaned)
- 80g lotus seeds (soaked)
- 80g peanuts
- 80g longan (dried, soaked)
- 100g white granulated sugar
- 100g maltose
- 300ml water
Pastry Ingredients (for 18 cakes):
- 120g syrup (such as golden syrup or honey)
- 50g corn oil
- 5g lye water (alkaline water)
- 200g all-purpose flour
- 5g red velvet liquid (for color)
Instructions
Prepare the Filling:
- Start by cleaning and pitting the red dates. Soak the peanuts, longan, and lotus seeds in water for at least 2 hours.
- Place all the prepared ingredients into a blender, add 300ml water, and blend everything until you get a smooth paste.
- Transfer the mixture to a large saucepan, and stir in the white granulated sugar and maltose. Cook over low heat while stirring constantly.
- Be patient, as you’ll need to stir the mixture to prevent burning, and cook until the filling becomes thick and starts to come together.
- Let the filling cool completely before dividing it into 25g portions and rolling them into small balls. Set them aside.
Prepare the Pastry:
- In a mixing bowl, combine the syrup, corn oil, and lye water. Stir everything together until well mixed.
- Gradually add the flour and the red velvet liquid. The red velvet liquid is optional but adds a beautiful festive color to the dough.
- Knead the dough until smooth, then cover it with a damp cloth and let it rest for 30 minutes to relax. This step is essential for making the dough easy to work with.
- Once rested, divide the dough into 20g portions. This should yield 18 pieces.
Assemble the Cakes:
- Flatten each piece of dough into a round disc using your fingers or a rolling pin.
- Place a ball of filling in the center of each disc. Carefully fold the dough over the filling and pinch the edges together to seal it.
- Roll the filled dough into a smooth ball and dust with some dry flour to prevent sticking.
- Press the dough gently into your preferred cake mold to shape it. You can use a simple round mold or a decorative one to create a beautiful pattern.
Bake the Cakes:
- Preheat your oven to 185°C (365°F). Before placing the cakes in the oven, lightly spray the surface with water to prevent cracking during baking.
- Place the cakes on a baking tray and bake them in the middle of the oven for about 6 minutes. This will help set the shape.
- After 6 minutes, remove the cakes from the oven and let them cool on a wire rack. Once cooled, cover them with aluminum foil to prevent the tops from browning too much.
- Return the cakes to the oven and lower the temperature to 180°C (350°F). Continue baking for another 15 minutes or until golden brown.
- Let the cakes cool completely before serving.
Frequently Asked Questions
Can I make these without lye water?
Lye water plays an important role in the texture of the pastry, so I wouldn’t recommend skipping it. If you can’t find lye water, try using baking soda dissolved in a bit of water, though the result may be slightly different.
Can I substitute the filling ingredients?
Yes! The filling in this recipe is versatile, so feel free to experiment with other ingredients such as red bean paste, black sesame paste, or even sweetened taro paste if you prefer.
Can I freeze these cakes?
Yes, you can freeze these cakes after baking. Just place them in an airtight container, and they’ll keep well in the freezer for up to a month. Thaw them before serving.
Chinese Wedding Cake Recipe
Ingredients
Filling Ingredients:
- 380 g red dates pitted and cleaned
- 80 g lotus seeds soaked
- 80 g peanuts
- 80 g longan dried, soaked
- 100 g white granulated sugar
- 100 g maltose
- 300 ml water
Pastry Ingredients (for 18 cakes):
- 120 g syrup such as golden syrup or honey
- 50 g corn oil
- 5 g lye water alkaline water
- 200 g all-purpose flour
- 5 g red velvet liquid for color
Instructions
Prepare the Filling:
- Start by cleaning and pitting the red dates. Soak the peanuts, longan, and lotus seeds in water for at least 2 hours.
- Place all the prepared ingredients into a blender, add 300ml water, and blend everything until you get a smooth paste.
- Transfer the mixture to a large saucepan, and stir in the white granulated sugar and maltose. Cook over low heat while stirring constantly.
- Be patient, as you'll need to stir the mixture to prevent burning, and cook until the filling becomes thick and starts to come together.
- Let the filling cool completely before dividing it into 25g portions and rolling them into small balls. Set them aside.
Prepare the Pastry:
- In a mixing bowl, combine the syrup, corn oil, and lye water. Stir everything together until well mixed.
- Gradually add the flour and the red velvet liquid. The red velvet liquid is optional but adds a beautiful festive color to the dough.
- Knead the dough until smooth, then cover it with a damp cloth and let it rest for 30 minutes to relax. This step is essential for making the dough easy to work with.
- Once rested, divide the dough into 20g portions. This should yield 18 pieces.
Assemble the Cakes:
- Flatten each piece of dough into a round disc using your fingers or a rolling pin.
- Place a ball of filling in the center of each disc. Carefully fold the dough over the filling and pinch the edges together to seal it.
- Roll the filled dough into a smooth ball and dust with some dry flour to prevent sticking.
- Press the dough gently into your preferred cake mold to shape it. You can use a simple round mold or a decorative one to create a beautiful pattern.
Bake the Cakes:
- Preheat your oven to 185°C (365°F). Before placing the cakes in the oven, lightly spray the surface with water to prevent cracking during baking.
- Place the cakes on a baking tray and bake them in the middle of the oven for about 6 minutes. This will help set the shape.
- After 6 minutes, remove the cakes from the oven and let them cool on a wire rack. Once cooled, cover them with aluminum foil to prevent the tops from browning too much.
- Return the cakes to the oven and lower the temperature to 180°C (350°F). Continue baking for another 15 minutes or until golden brown.
- Let the cakes cool completely before serving.
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