Fritillary Powder Steamed Persimmon Cake

Why people make this

When a child’s cold lingers and the cough just will not clear up, bitter herbal teas are the last thing a tired parent wants to negotiate with a five-year-old. That is exactly why this two-ingredient steamed snack has been a go-to for generations of Cantonese families. Fritillary (chuan bei) is one of the most respected food-therapy ingredients for respiratory complaints — it helps ease the bronchial spasms behind a persistent cough and is associated with dissolving sticky phlegm. But it is bitter, and most children refuse to take it in tea form. Stuffed inside a sweet persimmon cake and gently steamed, the bitterness nearly disappears. Dried persimmon cakes, unlike fresh persimmons which are quite cold in nature, have had their cooling quality largely removed through the drying process — making them safe for both cold-type and heat-type coughs.

Who it suits / who should be cautious

• Well suited for children and adults with a persistent cough, whether cold-type (worse at night, white watery phlegm) or heat-type (sticky yellow phlegm, worse in the day)
• Children with G6PD deficiency can also consume this (confirmed in Q&A below), with the addition of a piece of tangerine peel to help
• If the cough is accompanied by high fever or worsening symptoms, please see a doctor; this is a supportive measure

Why these ingredients (the food-therapy logic)

• Fritillary powder (chuan bei mo): In traditional Chinese medicine, fritillary is considered one of the premier herbs for the respiratory system — associated with clearing lung heat, dissolving phlegm, and easing bronchial spasms that cause repetitive coughing
• Dried persimmon cake (shi bing): The drying and curing process transforms the cold, astringent nature of fresh persimmon into a gentler, moistening food that lubricates the lungs and throat; the sweet flavour also helps mask the bitterness of the fritillary

Ingredients (2 servings)

Ingredient	Amount	Notes
Fritillary powder (chuan bei mo)	2 qian (~6 g total)	Available at Chinese herbal shops; ~1 qian per persimmon cake
Dried persimmon cakes (shi bing)	2 pieces	Heart-shaped Korean or Beijing style preferred; less astringent after steaming

Method

1. Remove the stem from each persimmon cake and gently cut or split it open.
2. Tuck 1 qian (about 3 g) of fritillary powder into each persimmon cake.
3. Place the stuffed cakes on a heatproof dish.
4. Steam over boiling water for approximately 10 minutes.
5. Serve warm. Divide into 2 portions and eat throughout the day — Bro Niu suggests one portion in the morning and one in the evening.
6. No water needs to be added to the steamer plate — the persimmon cake produces enough moisture.

Bro Niu’s tips

For the best results, Bro Niu recommends the heart-shaped style of dried persimmon — either the Beijing (jing shi) or Korean style. These varieties are naturally sweet and mild, with very little astringency even after steaming, and children tend to enjoy them. If you find regular dried persimmons have an unpleasant astringent aftertaste, look for the Korean heart-shaped variety specifically.

Community questions answered (selected)

• Q (JJ): My child is under 3 years old and has G6PD deficiency, with a little runny nose, cough, and phlegm. Can they have this fritillary persimmon cake? Or is there another option? Bro Niu: Fritillary steamed with pear (chuan bei dun xue li) is helpful for daytime phlegmy coughs; the fritillary persimmon cake is particularly helpful for night-time coughs — you can also add a piece of tangerine peel when steaming it. If there is a lot of runny nose, steep 6 cut magnolia buds (xin yi hua) as a tea with a little honey.

• Q (Abby): How long should I steam or double-boil it? Bro Niu: Steam or double-boil for about 30 minutes is fine.

• Q (Jacky_mm): Do I need to add water when steaming the persimmon cake and fritillary powder? Bro Niu: No water is needed — just steam the persimmon cake and fritillary together directly.

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Published December 21, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.