Peng Bing (椪餅), is a simple cookie-like snack that has been around for over a hundred years in Taiwan. It's puffed-up, hollow in the center, crispy with a hint of sesame oil and brown sugar filling. Peng Bing doesn't seem like much but it is a super delicious (and cute) snack!
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Dessert, Snack
Cuisine: Asian, Taiwanese, Vegetarian
Servings: 24
Author: Choochoo-ca-Chew
Ingredients
Dough
2CAll-purpose Flour
2TBspSugar
1/2tspSalt
3TBspSesame Oil
1/2CBoiling Hot Water
1/4CCold Water
Filling
1/2CBrown Sugar
1TBspSesame Oil
1TBspAll-purpose Flour
Stamp
1TBspReduced Beet JuiceOr some Red Food Coloring
Instructions
Making the Dough
Mix all the dry ingredients with 3TBsp Sesame Oil until crumbly
Pour 1/2C HOT water into the dough mixture and mix with a fork (so you don't get burnt!)
Add 1/4C cold water to the dough mixture and knead with your hands until it's not sticky anymore and the surface becomes smooth (It will be pretty sticky when you start but dont add more flour, it will go away)Roughly takes about 2 mins.
Cover with a towel and set aside to rest for 10 mins
Making the filling
Add 1 TBsp flour to a heated pan, toast until fragrant and slightly golden
Mix 1/2C Brown sugar with 1TBsp Sesame Oil then add the toasted flour and mix well
Putting it together
Heat the oven to 400F
Cut the dough into 24 even little dough
Keep the unused dough covered, while working one piece at a time. Roll the dough out into a circle that's roughly 4" in diameter, thinner around the edges.
Add 1/2 TBsp filling to the center and close the dough by folding it like a bun or simply pinch it all together. Make sure it's completely sealed in order for it to puff up later.
Flip the dough around, seam side down and flatten with your palm, roll it out into a circle roughly 4" diameter and 3mm thick. There will be air bubbles!
Stamp or draw on the dough with red coloring. Repeat until the dough is gone.
Bake at 400F for about 12 minutes or slightly golden and puffed up.