Liang Gao (Chinese Cold Rice Cake)
Cool, smooth, and sweet but not greasy, perfect for summer. This traditional glutinous rice cake with honey red beans is refreshing and easy to make.
Ingredients
5 items- Glutinous rice flour 200g
- White sugar 50g
- Water 250ml
- Vegetable oil as needed
- Honey red beans 30g
Nutrition
Steps （5 steps）
In a large bowl, mix 200g glutinous rice flour, 50g sugar, and 250ml water. Stir in one direction for about 2 minutes until smooth and free of lumps, forming a thin batter.
Grease a square glass container (20cm side) with a thin layer of vegetable oil. Pour in the batter, gently shake to level the surface, and evenly scatter 30g honey red beans.
Place the container in a steamer over high heat. Cover and steam for about 15 minutes until the batter is fully set and translucent. A chopstick inserted should come out clean.
Remove the cake and let it cool to room temperature (about 30 minutes). Then cover with plastic wrap and refrigerate for at least 2 hours until completely chilled and firm.
Take out the cake, run a knife around the edges, invert onto a cutting board, and cut into 3cm cubes. Serve cold.
Tips
Rinsing the container bottom with cold water helps release the cake easily. Dip the knife in water before cutting to prevent sticking. Best served chilled with osmanthus syrup or honey.
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