The best delicious Steamed Red Date Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Steamed Red Date Cake recipe today!
Hello my friends, this Steamed Red Date Cake recipe will not disappoint, I promise! Made with simple ingredients, our Steamed Red Date Cake is amazingly delicious, and addictive, everyone will be asking for more Steamed Red Date Cake.
What Makes This Steamed Red Date Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Steamed Red Date Cake.
Ready to make this Steamed Red Date Cake Recipe? Let’s do it!
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2 c Chinese red dates
Water to cover
1 c Glutinous rice flour
1. Wash red dates and place in a saucepan with water. Bring to a boil; then
cook, uncovered, over medium heat until softened (about 20 minutes).
2. Skin and pit dates. Puree the pulp by forcing it through a ricer or fine
sieve.
3. Gradually add glutinous rice flour to the puree and knead the mixture to
a stiff paste-like dough.
4. Form the dough into a long cylinder about 1 inch in diameter. Then cut
in 1/2-inch rounds and flatten each slightly.
5. Line a small baking tin with foil or waxed paper, arrange the rounds on
top. Steam until the cakes are done (about 10 minutes). (See “How-to
Section”.) Serve hot.
NOTE: In China, the dough was shaped in wooden molds. The cakes themselves
were steamed on bamboo leaves to keep them from sticking, then served right
on the leaf. VARIATIONS:
1. In step 3, add 1 tablespoon lard to the dough.
2. After step 4, prepare the following mixture to use as a cake filling:
Heat 2 tablespoons peanut oil. Add 1 tablespoon sesame seeds and stir once
or twice. Then add 1/2 cup walnut meats, blanched and chopped fine, and 1/3
cup sugar. Toss quickly to coat seeds and nuts with the sugar. Add 1
teaspoonful of this mixture to each disk of dough; pinch the disk into a
ball to enclose the filling. Arrange, pinched-side down, on a baking tin
and steam as in step
5.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
20 Servings
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