Steamed Brown Sugar New Year Cake with Red Dates

What you need

• 300 g (2 1/2 cups) glutinous rice flour
• 75 g (1/2 cup) rice flour
• 250 g (1 1/4 cups packed) dark brown sugar
• 360 ml (1 1/2 cups) water
• 2 slices fresh ginger
• 4 dried red dates, jujubes, rinsed
• 1 tbsp vegetable oil, for greasing and pan-frying

Method

Restated from the original video

1. 1

   Combine the water, brown sugar and ginger in a saucepan. Bring to a boil, then simmer over low heat for 10 min.

2. 2

   Remove the ginger and let the sweet liquid cool until lukewarm.

3. 3

   Brush an 18 cm (7 in) round heatproof pan or cake tin with oil. Line the base with parchment.

4. 4

   Whisk the glutinous rice flour and rice flour together in a large bowl.

5. 5

   Pour the cooled liquid into the flour in a slow stream, whisking until the batter is smooth, glossy and free of lumps. It will be thick and pourable.

6. 6

   Scrape the batter into the pan and tap it on the counter to release air bubbles. Press the dates lightly into the top.

7. 7

   Bring water in a steamer to a rolling boil. Set the pan inside, cover the lid with a clean towel to catch drips, and steam over medium-high heat for 80-90 min. Top up the steamer with boiling water if it runs low.

8. 8

   Test with a chopstick pushed into the center. It should come out clean, and the surface should look dark and translucent.

9. 9

   Lift the pan out and cool completely, about 2 hours. Run a thin knife around the edge and turn the cake out.

10. 10

    Cut the cooled cake into slices 1 cm (1/2 in) thick. Serve as is, or pan-fry the slices in a thin film of oil over medium heat until golden and crisp at the edges, 2-3 min per side.

Imported from sassychopsticks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.