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Zao Ni Ma Bing {枣泥麻饼} is a traditional jujube paste cookie in Suzhou China. It features red jujube filling and white sesame seeds. Growing up in Suzhou in the ’70s and ’80s, this old-fashioned Chinese cookie is part of my childhood fond memories. I am beyond ecstatic to be able to replicate this iconic Chinese cookie in my Chicago kitchen.
What is Zao Ni Ma Bing {枣泥麻饼}?
Zao Ni Ma Bing {枣泥麻饼} are unleavened semi-sweet palm-size flat round-shaped cookies. Filled with red jujube paste and covered with white sesame seeds, these traditional Chinese cookies are iconic in Suzhou China.
Located in China’s Yangtze River Delta, together with Hangzhou {杭州}, Suzhou {苏州} is dubbed the “heaven on earth”. Here comes the famous Chinese saying “Shang You Tian Tang, Xia You Su Hang ” {上有天堂，下有苏杭} and “home to the fish and rice” {鱼米之乡}. It is also well-known for its historical gardens, beautiful waterways, and naturally delicious Huai Yang Style cuisine {淮扬菜系}.
By the way, the so-called Japanese Garden indeed originated in the Suzhou area. Jianzhen {鉴真 Ganjin}, the Tang Dynasty era Chinese monk from Yangzhou {扬州}, brought civilization and culture to the then-barbarian island of Japan.
How to make the iconic wholesome Chinese Jujube Cookie at home?
The first thing is to make Jujube Filling
Jujube, often referred to as Chinese Red Date is undoubtedly a superfood fruit. The fresh jujube, which often has a hue of rusty iron/beige color, is crunchily tasty. The dried version is more popular due to its much longer shelf-life. The jujube turns into a dark red color with wrinkled skin during the drying process.
To make the jujube filling, all you have to do is boil/simmer the dried jujube with the right amount of water and then puree. Just enough water to fully hydrate the jujube and steam the jujube during the approximately 1-hour cooking process. At the end of the cooking, the water should be nearly gone, leaving the red jujube fully saturated with water and completely softened.
Read here for more details about how to make this one ingredient Red Jujube Paste at home.
The Second is to make Zao Ni Mao Bing Cookie Dough
The traditional Chinese Jujube Cookie dough uses simple ingredients of all-purpose flour, avocado oil, egg, milk, brown sugar, and a pinch of salt.
Use a hand-held electric mixer to whisk all the wet ingredients until fully blended. You can also use an egg whisk to do accomplish the same, but the electric one is easier and quicker.
Fold the flour into the wet ingredients and form a very pliable dough.
The Third is to Fold the Jujube Cookie
This recipe makes one dozen (12) Jujube Cookies. Divide the dough into 12 even portions, with each portion weighing approximately 48 g. Work on one portion at a time while covering the rest of the dough with a food film or an upside-down mixing bowl to keep it moist.
For each portion of the dough, use both hands to knead and organize it into a small round disk, and then use a rolling pin to roll it out like a wrapper. Make sure the center is the thickest and the edge area is the thinnest.
Place about 1/2 tablespoonful of jujube paste in the middle and then fold the wrapper over toward the center. The opposite sides of the wrapper overlap each other. Gently press to seal.
Use both hands to organize it into a round shape if possible. Luckily the dough is super pliable, it is not too hard to patiently organize it into a round-shaped cookie.
Then place it into a flat plate filled with raw whole white sesame seeds, gently press outward while expandingthe cookie at the same time. Two purposes here. For one, to cover the cookie with sesame seeds. For two, to double the size of the cookie and make it a flat palm size round cookie.
Flip the cookie and do the same to the other side, so that both hands are covered with white sesame.
Last but not least is to bake the Zao Ni Ma Bing {Jujube Cookie}
Place the wrapped Zao Ni Ma Bing on a cookie sheet. It is important to use an insulated air-perfect cookie sheet. The hot air between the layers betters the baking process.
Preheat the oven to 350 F {approximately 177 C}, and bake for 20 minutes in the middle rack.
Enjoy a naturally yummy and healthy Traditional Zao Ni Ma Bing {枣泥麻饼}!
Zao Ni Ma Bing {枣泥麻饼} Traditional Chinese Jujube Cookie Recipe
Zao Ni Ma Bing {枣泥麻饼} is a traditional jujube paste cookie in Suzhou China. It features red jujube filling and white sesame seeds.
Ingredients
- Homemade one ingredient jujube paste, 1.5 ~ 2 cups
- 330 g all-purpose flour, about 2 cups, organic unbleached preferred
- 2 eggs
- 60 g milk, whole milk
- 40 g brown sugar, organic unrefined preferred
- 1/4 tsp salt, such as Himalayan pink salt
- 150 g raw whole white sesame seeds
Instructions
Make the Jujube Paste In Advance:
- It is easier than you think to make this incredible yummy and healthy one-ingredient jujube paste at home. Read here for a step-by-step tutorial.
Make Zao Ni Ma Bing Dough:
- The Jujube Cookie dough uses simple ingredients of all-purpose flour, egg, avocado oil, milk, brown sugar, and a pinch of salt.
- Use a hand-held electric mixer to whisk all the wet ingredients until fully blended. You can also use an egg whisk to accomplish the same, but the electric one is easier and quicker.
- Fold the flour into the wet ingredients and form a very pliable dough.
Fold Zao Ni Ma Bing {枣泥麻饼}:
- This recipe makes one dozen (12) Jujube Cookies. Divide the dough into 12 even portions, with each portion weighing approximately 48 g. Work on one portion at a time while covering the rest of the dough with a food film or an upside-down mixing bowl to keep it moist.
- For each portion of the dough, use both hands to knead and organize it into a small round disk, and then use a rolling pin to roll it out like a wrapper. Make sure the center is the thickest and the edge area is the thinnest.
- Place about 1/2 tablespoonful of jujube paste in the middle and then fold the wrapper over toward the center. The opposite sides of the wrapper overlap each other. Gently press to seal.
- Use both hands to organize it into a round shape if possible. Luckily the dough is super pliable, it is not too hard to patiently organize it into a round-shaped cookie.
- Place it into a flat plate filled with raw whole white sesame seeds, and gently press outward while expanding the cookie at the same time. Two purposes here. For one, cover the cookie with sesame seeds. For two, double the size of the cookie and make it a flat palm-sized round cookie.
- Flip the cookie and do the same to the other side, so that both hands are covered with white sesame.
- Place the cookie on an insulated air air-perfect cookie sheet, directly on the carbon steel cookie sheet, or on the unbleached parchment paper if you prefer. Repeat until you've done with all 12 cookies.
- Preheat the oven to 350 F (~170 C) and bake for 20 minutes in the middle rack. Then remove from the oven and cool on a wired rack.
- Enjoy a naturally yummy and healthy Chinese traditional Jujube Cookie!
Recommended Products
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Organic Sesame Seeds Sprouted and Roasted - Great Gift, Healthy Snack for Vegans, Cooks and Chefs, Salad Topper, Clean Nutritious Food - by Self Balancing Food (4 oz - 1 Pack) -
Hamilton Beach Professional 5-Speed Electric Hand Mixer -
Non-slip Silicone Dough Mat Extra Large -
Stainless Steel Colander/Strainer with larger holes -
Avocado Oil -
Cast Iron Dutch Oven with Lid -
Red Jujube All Natural -
Carbon Steel Insulated Nonstick Baking Cookie Sheets
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 191Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 33mgSodium 107mgCarbohydrates 25gFiber 2gSugar 5gProtein 6g
Nutrition calculation is either provided by Nutritionix or "verywellfit.com" to the best of my knowledge. Nevertheless, I use lots of homemade, all natural, unprocessed, unrefined raw & wholesome ingredients which are not always readily available in these two referenced resources. Therefore the calculation may not always be accurate.