Elm coin cakes, or *yu qian wo wo tou*, are a traditional northern Chinese snack made from fresh *yu qian* (elm tree seeds). These soft, slightly sweet steamed cakes are not only delicious but also nutritious, embodying the simplicity of rustic cuisine. Here’s a simple guide to making them.
Ingredients:
- 200 fresh *yu qian* (washed and stemmed)
- 150 all-purpose flour
- 50 cornstarch (for a tender texture)
- 1 tsp active yeast
- 2 tbsp sugar (adjust to taste)
- Warm water (as needed)
- A pinch of salt
Steps:
1. Prepare the Dough: Rinse *yu qian* thoroughly and drain. Blend them with a little water into a coarse paste (or finely chop if you prefer texture). Mix flour, cornstarch, yeast, sugar, and salt in a bowl. Gradually add the *yu qian* paste and warm water, kneading into a smooth, soft dough (not sticky). Let it rest for 30 minutes until slightly risen.
2. Shape the Cakes: Pinch small portions of dough (about the size of a golf ball) and roll them into balls. Flatten each ball with your palm, then use your thumb to press a small indent in the center (traditionally, this helps them steam evenly).
3. Steam: Arrange the cakes on a greased steamer tray, leaving space between them. Bring water to a boil in the steamer, then cook over medium heat for 15–20 minutes until firm.
4. Serve: Let them cool slightly. Enjoy plain or with a drizzle of honey, soy sauce, or stir-fried vegetables for a savory twist.
These humble cakes celebrate the essence foraging and home cooking, offering a taste of spring in every bite!
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