Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 350ml of water on low heat, add 300g of cane sugar, and heat slowly until the cane sugar completely melts into syrup.
local_fire_departmentLow heatWatch out
Melt the cane sugar slowly, otherwise excessive water evaporation will affect the syrup quantity.
Sift 300g of glutinous rice flour, 100g of wheat starch, and 150g of corn starch together through a sieve into a large bowl.
Watch out
The flours must be thoroughly sifted, otherwise lumps will easily form when mixing the batter.
Make a well in the center of the flour, add the hot sugar water spoon by spoon gradually, stirring slowly until all syrup is added and blended into a smooth batter.
Watch out
Add the hot syrup gradually, otherwise the batter will easily form lumps and have an uneven texture.
After stirring for 5 minutes, pour in 200ml of coconut milk and 80ml of oil, continue stirring slowly until coconut milk, oil, and batter are completely blended into a uniform liquid.
Watch out
Coconut milk and oil must be thoroughly mixed, otherwise oil will float on the surface after steaming.
Strain the prepared batter through a fine sieve once to filter out any undissolved particles.
Watch out
Gently scrape the particles on the sieve with a spoon while straining to ensure a smooth batter.
Brush a little oil evenly on the bottom and sides of the cake mold using a silicone brush.
Watch out
The edges of the mold must be brushed evenly, otherwise it will stick and break when unmolding.
Slowly pour the strained batter into the oiled mold, and gently tap the mold to release surface bubbles.
Watch out
Pay attention to the right amount when pouring, and gently brush away surface bubbles to keep it smooth.
Be careful of hot steam when handling the wok or steamer to avoid scalds.
Seal the mold tightly with plastic wrap, place it into the wok with boiling water, cover the lid, and steam on medium heat after water boils for 1 hour and 15 minutes.
local_fire_departmentMedium heatWatch out
The plastic wrap must be sealed tightly, otherwise condensed water dripping in will ruin the surface of the cake.
Remove the plastic wrap, insert a skewer into the very center of the cake. Feeling slight resistance while the skewer pulls out clean proves the cake is fully cooked.
Watch out
The skewer must be inserted into the exact center for testing
if it pulls out with wet batter, steam for a bit longer
While the cake is piping hot, place a single red date right in the center as a garnish and for good fortune.
Watch out
Gently press the red date into the surface while it is still hot so it sticks securely.
Traditional Ginger Sweet Glutinous Rice Balls
Traditional Shunde Double-Layer Milk Custard
Classic Hong Kong Style Custard Buns
Crispy Smiling Sesame Cookie Balls
Traditional Crispy Macau Almond Cookies
Traditional Hong Kong Style Sweet Potato & Ginger Soup