Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 600ml of water into the pot, put in 5 washed slab sugars (including 3 lighter and 2 darker pieces), heat up at high flame until melted, then let cool.
local_fire_departmentHigh flame to meltWatch out
The slab sugar syrup must be completely cooled before adding to the flour, otherwise it will cook the glutinous rice flour and form lumps.
In a large glass bowl, add 300g of glutinous rice flour and 2 tbsp of wheat starch. Gradually add the cooled slab sugar syrup and mix thoroughly until the batter is completely smooth and free of lumps.
Watch out
The batter must be thoroughly mixed until completely smooth, otherwise there will be flour lumps in the texture after steaming.
Evenly brush a layer of cooking oil inside the glass bowl for later use.
Watch out
The inside of the glass bowl must be thoroughly brushed with cooking oil, otherwise the rice cake will stick badly to the bottom and cannot be removed intact.
Slowly pour the mixed batter through a filter into the oiled glass bowl to remove all small particles, then gently tap the container to release trapped air.
Watch out
Pour slowly when filtering to ensure all undissolved flour particles are removed by the strainer, and tap the container with moderate force.
Be careful of steam when moving or opening the hot steamer to avoid scalding.
Seal the bowl opening with aluminum foil to prevent condensation drops from falling in. Bring water to a boil in a large wok at high flame, steam the rice cake at high flame for over an hour, adding boiling water midway as needed.
local_fire_departmentHigh flameWatch out
The aluminum foil must be tightly wrapped, and water level must be checked regularly during steaming to add hot water, otherwise boiling dry will damage the equipment.
After steaming, open the aluminum foil, place a red date in the center of the rice cake as decoration, let cool at room temperature, then store in the refrigerator for 36 to 48 hours before slicing and frying to consume.
Watch out
Be careful of steam when opening the aluminum foil. The rice cake must be completely cooled and refrigerated long enough to set before slicing.
Traditional Ginger Sweet Glutinous Rice Balls
Traditional Golden Crispy Peanut Cookies
Traditional Shunde Double-Layer Milk Custard
Classic Hong Kong Style Custard Buns
Crispy Smiling Sesame Cookie Balls
Traditional Crispy Macau Almond Cookies