Fenggao: Traditional Beijing Honeycomb Cake

Fenggao (蜂糕) is a traditional Chinese steamed cake made from wheat flour or rice flour, together with sugar, dried fruits, and other ingredients. It is called Fenggao, meaning “honeycomb cake,” because the inside of the cake contains numerous small holes resembling a honeycomb when it is broken apart.

Red and White Fenggao

Red Fenggao and White Fenggao are two traditional varieties.

To make White Fenggao, wheat flour is fermented into a thick batter and then mixed thoroughly with an appropriate amount of alkaline ingredient. The batter is topped with ingredients such as Chinese dates, osmanthus flowers, pine nuts, and raisins. It is then steamed in a steamer, with the toppings arranged on the surface. A thin layer of oil is brushed over the top, and several small holes may be made in the batter with chopsticks to allow steam to escape during cooking.

Red Fenggao is traditionally made with standard wheat flour and brown sugar, while White Fenggao is made with high-grade wheat flour and white sugar. Both varieties have a sweet, fragrant flavor and a soft, fluffy texture.

Bowl-Shaped Fenggao

Bowl Fenggao (碗蜂糕) is another traditional variety. It is made by fermenting high-grade wheat flour, then mixing it with an alkaline ingredient and white sugar. Small bowls are greased with oil, and the fermented dough is placed inside. Five Chinese dates are traditionally arranged on top of each portion before it is steamed over high heat.

After steaming, the cake takes on a distinctive bowl shape, often with a cracked or “blossoming” surface. It is soft, fluffy, and easy to eat.

Rice Flour Fenggao

Rice Flour Fenggao (米面蜂糕) is similar to Bowl Fenggao, but its main ingredient is japonica rice flour rather than wheat flour.

To prepare it, japonica rice is washed and soaked in cold water for approximately four to five hours. After draining, the rice is ground into fine flour and sifted. Traditional fermented starter is mixed with warm water and then combined with the rice flour. The mixture is covered and allowed to ferment.

After fermentation, an appropriate amount of alkaline ingredient is added to balance the acidity. White sugar and osmanthus are then incorporated, and the mixture is stirred into a thick batter.

The batter is poured into small, oil-greased bowls and steamed over high heat. Once cooked, the cakes are removed from the bowls and decorated with candied green plum, melon seeds, and diced hawthorn cake (Jinggao). The toppings may also be arranged into decorative patterns.

Rice Flour Fenggao has a milky-white color, complemented by colorful red and green toppings. It is soft, airy, sweet, and fragrant. Its characteristic honeycomb-like interior is the reason it is also known as Rice Flour Honeycomb Cake.

A Traditional Beijing Snack

Fenggao is a representative example of traditional Beijing-style steamed pastries. Its soft texture, fermented aroma, and colorful fruit toppings make it both a traditional snack and a reflection of the culinary culture of old Beijing.

Chinese name: 蜂糕
English name: Fenggao / Beijing Honeycomb Cake
Main ingredients: Wheat flour or rice flour, sugar, fermented starter
Common toppings: Chinese dates, osmanthus, pine nuts, raisins, sesame, candied fruits
Cooking method: Steaming
Texture: Soft, fluffy, and porous
Flavor: Sweet and fragrant