Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes
- 1 teaspoon of seed oil
- 470 ml of water
- 2 slices of ginger
- 220 g di brown sugar (light o dark)
- a pinch of all spice (cinnamon, cloves, nutmeg, cardamom)
- 340 g of glutinous rice flour
- 110 g of rice flour
- 1/2 teaspoon of molasses
- orange zest
- 3 dehydrated Chinese dates (optional)
- In a saucepan, bring half the water and the ginger to a boil, then reduce to a low heat and cover for 10 minutes. Turn off the heat and stir in the brown sugar and spices until everything is dissolved. Remove the ginger. Add the remaining water to slightly cool the mixture, which should be hot but not boiling.
- In a large mixing bowl, combine the two flours and gradually add the water and sugar mixture. Mix thoroughly until the dough is smooth and free of lumps. Mix together vanillin, molasses, orange zest, and a teaspoon of oil. Condensed milk is the ideal consistency. Add a few tablespoons of water if the dough is too thick.
- Pour the mixture into the greased mold and sprinkle with the Chinese dates (I lined the mold with lightly oiled parchment paper because I was afraid of having difficulty unmolding it). Cook for about 1 hour over high heat with the pan in the steamer basket. It is possible that you will need to add water halfway through cooking; however, be careful not to burn the pot. After an hour, perform the toothpick test; the toothpick should come out clean from the cake. Allow it to cool.
- When ready to serve, cut the cake into slices, brown them on both sides in a pan lightly greased with vegetable oil, and serve hot.
Amount Per ServingCalories 555Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 29mgCarbohydrates 127gFiber 3gSugar 58gProtein 7g