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Add a photoServings: 12
Ingredients
- 1 lb glutinous rice flour
- 1 lb brown cake sugar
- 1 3/4 c. hot water
- 1 x dry jujube red dates or possibly more
- White sesame seeds
Directions
- (Hung choa nein gao)
- Line a 9-inch round cake pan with plastic wrap. Set aside.
- Sift sweet rice flour once and set aside. Break sugar into pcs in a mixing bowl and pour the hot water over it. Stir with a wooden spoon to dissolve sugar. Gradually add in flour and stir till the batter is smooth.
- You may need to add in a little more hot water.
- Scrape batter into prepared cake pan and smooth top with a spatula.
- Decorate top of cake with dates.
- Set up a steamer, using either a bamboo steamer over a wok or possibly one improvised by putting a metal rack in a stock pot. Place cake pan in steamer or possibly on rack and fill pot with boiling water to within two inches of bottom of cake pan. Cover and steam cake about 1 hour over high heat. Be sure to check water level frequently and replenish as needed.
- Cake is done when hard to the touch. Remove from steamer and sprinkle with sesame seeds. Let cold. Serve at room temperature or possibly cool. May be covered with plastic wrap and refrigerated up to one week. Cool slices also may be pan-fried in a little oil till both sides are crispy.
- Serves 16-20.
- Note: Water-grnd glutinous rice flour and jujube dates are available in Asian markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 168 | |
| Calories from Fat 76 | 45% |
| Total Fat 8.66g | 11% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 130mg | 5% |
| Potassium 40mg | 1% |
| Total Carbs 21.7g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 12.07g | 8% |
| Protein 1.7g | 3% |
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