Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
First crush 360g raw slab sugar into a pot, add 30g ginger slices and 360ml water, cook over medium heat until the sugar completely dissolves, then turn off the heat and remove the ginger slices.
local_fire_departmentMedium heatWatch out
Stir occasionally while cooking the syrup, otherwise the bottom will easily burn.
In a mixer bowl, add 480g glutinous rice flour, 60g wheat starch, 30g tapioca flour, 30g rice flour, and 285ml coconut milk. Heat the prepared syrup to 70-80°C, measure out 660ml, pour into the flour, mix on low to medium speed, and optionally add 2 drops of orange food color.
Watch out
The syrup temperature must be between 70 and 80°C, otherwise it will affect the batter texture.
Pass the mixed batter through a sieve to ensure the batter is smooth and free of lumps.
Watch out
Scrape the bottom of the sieve thoroughly to ensure no lumps are left behind.
Prepare the mould and evenly brush a thin layer of oil inside, pour in the strained batter, gently tap to release air bubbles, cover the surface with plastic wrap and poke a few holes with a toothpick.
Watch out
The inside of the mould must be brushed with a thin layer of oil, otherwise the sticky cake will stick and cannot be removed.
Be careful of hot steam when opening the steamer or removing the hot tray, and wear heat-resistant gloves.
Place the mould into the steamer, steam on high heat for about 30 minutes to 1 hour depending on size, until a toothpick inserted in the center comes out clean with no liquid batter.
local_fire_departmentHigh heatWatch out
Do not open the steamer door halfway through, otherwise the center may collapse and remain uncooked.
Unmould the cooked sticky rice cake onto a glass serving plate, place a red date on top, and garnish with a pinch of gold leaf.
Watch out
Wait until the sticky rice cake is completely cooled before unmoulding, otherwise it will break easily.
Wrap the sticky rice cake with plastic wrap and put it in the refrigerator to chill overnight.
Keep fingers away from the blade when slicing tough sticky rice cake, and keep the cutting board stable to avoid slipping.
Take out the chilled sticky rice cake, apply a thin layer of oil on the knife blade, and slice the cake into thick pieces.
Watch out
The knife blade must be oiled before slicing, otherwise it will stick and ruin the cuts.
Hot oil may splatter slightly due to sugar when frying, place slices in from the side to avoid oil burns.
Add 1 tbsp of cooking oil into a frying pan, turn to medium heat, put in the sticky rice cake slices and pan-fry patiently until both sides are crispy and golden, and the center is soft.
local_fire_departmentMedium heatWatch out
Pan-fry the sticky rice cake on medium-low heat patiently, otherwise high heat will char the outside before the inside softens.
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