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.

Method

1. Remove the stem from each persimmon cake and gently cut or split it open.
2. Tuck 4 g (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 — Nourilo 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.

Nourilo’s Tips

For the best results, Nourilo 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.