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Chongyang Cake

The steamed rice cake eaten in China at the Double Ninth Festival: a soft, barely sweet crumb of glutinous and plain rice flour layered with red bean paste, studded with jujube and raisins and scented with dried osmanthus.

SnacksMains
45 min20 prep · 25 cookMedium700 kcalper serving
Chongyang Cake

Instructions

  1. Put 3 jujubes and 10 g of raisins in a bowl, cover with warm water and leave to soak for 15 minutes until plump. Drain well, tear the flesh off the jujube stones and cut it into thin strips; pat the raisins dry.
  2. Whisk 60 g of glutinous rice flour, 60 g of rice flour and 25 g of caster sugar together in a wide bowl. Drizzle 65 ml of water over the surface a little at a time, rubbing constantly between your fingertips, until the flour holds together when squeezed in a fist but crumbles again when poked. Cover and rest 10 minutes so the water is evenly absorbed.
  3. Push the rested mixture through a coarse sieve, breaking up every lump, so you have a light, snow-like crumb. This sieving is what gives the cake its tender texture, do not knead or press it into a dough.

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Per serving

700kcal
8gprotein
151gcarbs
6gfat
4gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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