Tianjin Steamed Pear Cake
A traditional Tianjin dessert featuring sweet pear and soft, sticky texture. Steaming retains natural flavors, making it a heartwarming treat for cold seasons.
Ingredients
6 items- Pear 2 (about 300g)
- Glutinous rice flour 200g
- White sugar 50g
- Water 150ml
- Osmanthus syrup 1 tbsp
- Red dates 5
Nutrition
Steps （8 steps）
Wash, peel, and core pears; dice into 1 cm cubes or grate finely. Place in a bowl, add osmanthus syrup if using, and let sit for 5 minutes to release juice.
In a large bowl, mix glutinous rice flour and sugar. Gradually add water while stirring until smooth and thick batter forms.
Add pears with juice to batter and stir until well combined. If too dry, add a little water; batter should be thick but flow slowly. Fold in chopped red dates.
Grease a deep dish or mold with oil. Pour batter in, smooth the top, and tap gently to release air bubbles.
Bring a steamer to a boil over high heat. Place mold inside, cover, and steam on high for 25 minutes, then medium heat for 10 minutes. Test with a toothpick: it should come out clean.
Turn off heat; let rest 3 minutes before uncovering. Remove mold and cool on a rack for 15 minutes until completely set.
Unmold the cake and cut into 4 cm squares with a wet knife to prevent sticking. Drizzle with honey or osmanthus syrup if desired.
Serve warm or cold. Soft, sweet, and aromatic with pear flavor. Suitable for all ages.
Tips
Key to success: choose juicy pears like Ya or Crystal pear; grating yields more juice and smoother texture. Batter consistency is critical. Do not open lid during steaming. Cool completely before cutting; wet knife prevents sticking.
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