Chaozhou Cloud Slice Cake
A classic Chaozhou steamed rice cake, soft and sweet, with layers as thin as clouds, melting on the tongue. Perfect with tea.
Ingredients
6 items- Glutinous rice flour 200g
- Rice flour 50g
- Caster sugar 100g
- Lard 30g
- Water 150ml
- White sesame seeds 20g
Nutrition
Steps （9 steps）
Sift together glutinous rice flour, rice flour, and sugar in a bowl. Mix well to combine.
Add melted lard and rub into the dry mixture using your hands until it resembles coarse cornmeal.
Gradually add water, stirring until the mixture forms crumbly, moist clumps with no dry flour visible.
Cover with a damp cloth and let rest for 30 minutes to allow absorption.
Line a square tray with wet cheesecloth or grease with oil. Pour the mixture in, spread evenly, and tap to remove air pockets.
Sprinkle sesame seeds evenly on top and press gently to adhere.
Bring water to a boil in a steamer. Place tray in, cover, and steam over medium heat for 30-40 minutes until a toothpick comes out clean.
Remove cake from steamer and cool on a rack to room temperature. Then refrigerate for at least 1 hour to firm up.
Slice the chilled cake into thin pieces (about 0.5 cm thick). Serve once sliced. The texture will be soft and springy.
Tips
Dip the knife in water before cutting to prevent sticking. Lard adds richness; use oil for a vegetarian version. Adjust steaming time based on thickness.
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