Chaozhou Sweet Rice Cake
A traditional Chaozhou New Year cake, soft, sticky and sweet. Sliced after steaming, it can be pan-fried until crispy outside and chewy inside.
Ingredients
6 items- Glutinous rice 500 g
- Brown sugar 300 g
- White sugar 100 g
- Water as needed
- White sesame seeds a pinch
- Cooking oil a little
Nutrition
Steps （8 steps）
Rinse the glutinous rice and soak in plenty of water for at least 4 hours or overnight until grains can be easily crushed between fingers.
Drain the soaked rice, add a little water (about 150 ml) and blend in batches to a smooth thick slurry.
Pour the rice slurry into a fine cloth bag and hang or press to remove excess water, obtaining a wet rice dough.
Put the wet dough into a large bowl, add brown and white sugar, and knead thoroughly until sugar dissolves and dough is smooth and non-sticky.
Line a deep dish or mold with parchment paper or brush with oil, place the dough inside, press flat, and sprinkle sesame seeds on top.
Bring water in a steamer to a boil, place the mold inside, steam over high heat for 30 minutes, then reduce to medium heat and steam for 1.5–2 hours until surface is glossy and a skewer inserted comes out clean.
Remove from steamer, let cool until safe to handle, unmold, peel off paper, and cool completely before slicing into thick pieces.
Serve as is or pan-fry: add a little oil to a non-stick pan, cook over medium heat for 2-3 minutes per side until golden and crispy outside, chewy inside.
Tips
Steaming takes time; ensure the pot has enough water at the start and refill with boiling water if needed. If dough feels too dry add a little water; if too sticky add some glutinous rice flour.
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