Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Traditional Hakka Black Bean Cake


1kg glutinous rice, washed and drained

1kg black beans, washed, soaked for 15 mins and drained

1kg pig's trotter

500g pig's thigh meat

3 dried mandarin oranges, shredded

1200g sugar

1800ml water


1. Dry-fry glutinous rice in a heated clean wok until golden brown. Remove and leave to cool. Then grind into flour.

2. Bring water to boil, add in sugar and cook untilo sugar has dissolved.

3. Put black beans, trotter, pork and water into a stock pot and cook until soft and tender. Remove bone from the trotter.

4. Add in syrup, stir and cook until thick. Add in shredded candied mandarin orange, glutinous rice flour, stir until well mixed. Then continue to stir until the mixture is sticky, smooth and firm.


June 18, 2006 - Posted by | Hakka


  1. […] black, and it tasted much better. But the thought of pork in a sweet cake feels weird to me. Check this […]

    Pingback by Jumbled « brownbread girl | March 8, 2008 | Reply

  2. just wondering would it still take ok if i exclude the pig’s trotter from the recipe if i try to make it~?

    i hardly see this cake around anymore!

    Comment by slayedoll | March 9, 2008 | Reply

  3. any idea where in klang valley / malaysia can we buy this 客家黑豆糕?

    Comment by ffflam | January 28, 2015 | Reply

  4. I wonder whether the above traditional hakka black bean cake is the same as what i had eaten when i was a child. My aunty ( my dad’s sister ) used to make this cake only during Chinese New Year. Only my dad and i loved it..

    Comment by yoong lai fong | July 23, 2016 | Reply

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