Friday, March 5, 2010

Glutinous Lunar New Year Cake

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I haven't been posting new recipes in a while simply because my work schedule was too hectic, and then the new year festivities began. With the year of the Tiger just beginning, there is no better way to celebrate than with some Glutinous Lunar New Year Cake.

The recipe calls for the following ingredients:
  • Glutinous Rice Flour (a 400g bag)
  • 1 tsp wheat starch
  • 2 lumps of sugar cane sugar (or 3 sticks of brown sugar - see other recipes for the brown sugar that I always use)
  • 2 cups of water
The approximate time to make the cake is roughly an hour and a half from start to finish:
  1. First melt the sugar and water. Be careful not to burn the sugar, you only want the two to come together to form a homogenous mixture. Once the sugar has melted, remove from the heat.
  2. In a large mixing bowl, mix together the wheat starch and the glutinous rice flour.
  3. Slowly add the heated sugar and water mixture to the dry ingredients. Work slowly here to incorporate the wet and dry ingredients together. I prefer to mix the two by hand as I find that the use of an electric mixer causes too much of a mess and offers less control.
  4. The goal is to turn the cake mixture from a chunky peanut butter appearance to a smooth peanut butter feel. During the mixing process, you will need to break up any chunks of the dry ingredients that may have formed. By mixing by hand, there's more control over the entire process.
  5. Oil a casserole dish or deep cake pan. Add the cake mixture to it and smooth off the top. Prepare a double boiler to steam the cake. Once the water is boiling, reduce the heat to medium, place the cake dish in the steamer, and steam for 1 hour. After you're done steaming, you may garnish by sprinkling some sesame seeds on top, and adding a red date (called "hung jo")

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