0:00 / 2:36

Traditional Hong Kong Style New Year Rice Cake

Name: Traditional Hong Kong Style New Year Rice Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: cantonese
Ingredients: water; brown sugar slab; glutinous rice flour; wheat starch; Cooking oil; red date

groups6 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 90 minsscheduleTotal: 105 minsoutdoor_grillSteamed

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

Active Cooking

00:00:12

Pour 500ml of water into a pot and bring to a boil, then add 450g of brown sugar slabs broken into small pieces to dissolve more easily, and stir continuously until the sugar is completely dissolved into syrup.

local_fire_departmentHigh heat to boil then medium heat

lightbulb

Watch out

Brown sugar slabs must be broken into small pieces to dissolve evenly, otherwise large pieces will take too long and affect the water volume.

Ingredients:water (500 ml)brown sugar slab (450 g)

Tools:spatulapot

Waiting Time

00:00:39

Take the cooked brown sugar syrup off the heat and set aside to cool completely.

lightbulb

Watch out

Must wait for the syrup to cool down before the next step, otherwise high temperature will scald the glutinous rice flour into lumps.

Preparation

00:00:45

Pour 450g of glutinous rice flour and 25g of wheat starch into a large bowl, and mix them well with a spatula.

lightbulb

Watch out

Mix the flours thoroughly to ensure even distribution of the wheat starch, which affects the transparency and chewiness of the cake.

Ingredients:glutinous rice flour (450 g)wheat starch (25 g)

Tools:spatulalarge glass bowl

Active Cooking

00:00:59

Pour the cooled brown sugar syrup into the flour mixture, stir continuously until the batter is completely smooth with no lumps.

lightbulb

Watch out

Stir while pouring the syrup, otherwise the flour will form lumps, until the batter is completely smooth with no lumps.

Ingredients:brown sugar slabwater

Tools:spatula

Active Cooking

00:01:18

Pour in 50g of cooking oil, continue stirring until the oil and batter are completely integrated with a glossy and smooth texture.

lightbulb

Watch out

Oil must be fully incorporated into the batter, otherwise oil will float on the surface and the texture will be uneven after steaming.

Ingredients:Cooking oil (50 g)

Tools:spatula

Preparation

00:01:37

Prepare an 8-inch round mold, brush evenly with oil using a silicone brush, ensuring the inner walls are completely coated with a thin layer of oil.

lightbulb

Watch out

Every corner of the mold must be oiled, otherwise the cake will stick to the mold and cannot be demolded smoothly.

Tools:round moldsilicone brush

Active Cooking

00:01:47

Pour the batter into the 8-inch round mold, gently tap the mold to release air bubbles, then tightly seal the surface of the mold with aluminum foil.

lightbulb

Watch out

The foil must tightly seal the edge of the mold, otherwise condensed steam water from the lid will drip into the batter and affect the texture.

Tools:aluminum foil

Active Cooking

00:02:13

warningStay safe

Be careful of burns when opening or moving the hot steamer. Steam is extremely hot; use oven mitts and lift the lid away from you.

Place the foil-wrapped mold into a steamer, steam over medium-high heat for 1 hour and 30 minutes until the cake is fully cooked and solidified into a golden translucent state.

local_fire_departmentMedium-high heat for 1 hour 30 minutes

lightbulb

Watch out

Ensure sufficient water in the steamer during steaming, otherwise it may damage the pot, and always add hot water when refilling.

Tools:steamer

Active Cooking

00:02:21

Demold the steamed cake and place it on a white plate, then place a red date right in the center for decoration to complete.

lightbulb

Watch out

If the cake is still very hot when demolding, it easily breaks. It is recommended to let it cool down slightly before inverting.

Ingredients:red date (1 piece)