About the dish

Today’s recipe, Baked Rice Cake with Dates, is a delightful alternative to Nian Gao (aka Chinese New Year Cake), a festive delicacy traditionally steamed. After perfecting this baked version through multiple trials, it has become a family favorite whenever we crave something sweet.

Recently, I brought this cake to a charity fund-raising bake sale in London, where it received many compliments for two standout qualities: its pleasingly gooey texture and its “not too sweet” taste. As I mentioned in my post on Almond Cookies, this is high praise for Chinese treats.

The cake’s sweetness partially comes from Chinese dates, which have a natural, honey-like sweetness with hints of caramel and a warm, fruity depth. For the London bake sale, I enhanced the recipe by blending Chinese dates with Medjool dates to reflect the event’s cross-cultural theme. The “Double-Date” flavor was a hit, and I must say, it added an irresistible twist!

Ingredients

Here is a list of ingredients you need for this recipe:

• Glutinous rice flour. It’s ground, extra fine powder of glutinous rice (糯米, aka sticky rice or sweet rice), a popular ingredient commonly found in Chinese sweet treats, such as Tang Yuan, Snow Skin Mooncake, and more.
• Coconut milk. It adds a pleasing fragrance. Regular milk can be used as a substitute.
• Eggs
• Neutral cooking oil, such as sunflower, canola, corn, and vegetable oil.
• Sugar. Both white and brown sugar work well.
• Baking powder
• Dates. A mixture of Chinese dates (aka Jujube or red dates) and Medjool dates creates an outstandingly sweet and fragrant flavor. You can also use either one on its own.
• Toasted sesame seeds (optional)

Note: See the recipe card at the end of the post for quantities.

Cooking procedure

Step 1: Make the batter

Begin by lightly beating eggs in a mixing bowl, then add coconut milk and cooking oil. Mix until all is well incorporated.

Add sugar, glutinous rice flour, and baking powder. Gently stir them into the wet mixture until a thick, smooth, and lump-free batter forms.

Step 2: Add the dates

The next step is to cut the dates into small pieces. I like using scissors for this job, but a knife will work too. Discard all the pits.

Put the chopped dates into the mixing bowl. Stir well to evenly distribute the pieces.

Line a small baking pan with parchment paper, making sure to cover the sides as well. For shooting this recipe, I use a rectangle pan measuring 11” x 7” (28 cm x 18 cm). You may also use a square one measuring 9” x 9” (23 cm x 23 cm) or a round pan with a 10” (25 cm) diameter.

Pour in the batter and level it with a spatula. Sprinkle toasted sesame seeds all over the surface.

Step 3: Bake in the oven

Preheat the oven to 340°F (170°C), or 300°F (150°C) if it’s fan-assisted.

Place the pan on the middle rack of the oven and bake for about 25 minutes until the top turns slightly brown.

🌟 NOTE: Since ovens vary, check for doneness at 22 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done; if not, bake for a few minutes longer.

Step 4: Cool and slice

Transfer the baked cake to a wire rack. Once it’s cool enough to touch, cut it into bars. They taste good both warm and at room temperature.

How to store

Store the leftover rice cake in airtight containers once they are completely cool. It’s fine to keep them on the counter for a day, away from heat sources and direct sunlight.

Otherwise, keep the container in the fridge for up to 5 days (they’re so delicious, I doubt they’ll last that long, though!). Bring the cake back to room temperature before serving, or warm it up in the microwave for 20 seconds at a time.

Other Chinese treats

Looking for more classic Chinese sweet treats? Try these popular recipes:

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Baked Rice Cake with Dates

This baked rice cake recipe stands out for its delightful texture, balanced sweetness and quick preparation, making it an easy alternative to Chinese New Year cake.

Course Dessert

Cuisine Chinese

Diet Gluten Free, Halal, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 10 pieces

Calories 236kcal

Author Wei Guo

Ingredients

• 2 large eggs
• ⅘ cup coconut milk
• ¼ cup neutral cooking oil
• ¼ cup sugar white or brown
• 2 cup glutinous rice flour
• ½ tablespoon baking powder
• 8 Chinese dates aka jujube, red dates (see note 1)
• 3 Medjool dates
• 1 tablespoon toasted sesame seeds optional

US Customary – Metric

Instructions

• Preheat the oven to 340°F (170°C), or 300°F (150°C) if it’s fan-assisted.
• In a mixing bowl, lightly beat the eggs until the whites and yolks are well incorporated. Add coconut milk and cooking oil. Stir well to combine.
• Put in sugar, glutinous rice flour, and baking powder. Mix until the mixture becomes thick, smooth, and lump-free.
• Use a pair of scissors to cut Chinese dates and Medjool dates into small pieces and discard all the pits. Add the dates to the batter. Stir to ensure even distribution.
• Use parchment paper to line a rectangle baking pan (11” x 7” / 28 cm x 18 cm), or a square/round pan with a similar volume (see note 2 for conversion), making sure to cover both the bottom and sides.
• Pour the batter into the pan. Spread it with a spatula until it appears level. Sprinkle sesame seeds evenly over the surface.
• Pop the baking pan into the preheated oven. Leave to bake for about 25 minutes until the top becomes lightly golden (see note 3).
• Transfer the cake onto a rack to cool. Then, cut it into 10 bars and enjoy them warm or at room temperature.

Video

Notes

1. You can also use either Chinese dates or Medjool dates on their own. If neither is available, other dried fruits (such as raisins or figs) or nuts (such as walnuts or pistachios) can be used as substitutes.

2. Baking pan conversion: You may also use a square pan measuring 9” x 9” (23 cm x 23 cm) or a round pan with a 10” (25 cm) diameter.

3. Since ovens perform differently, I recommend you check the doneness at 22 minutes by inserting a toothpick or a skewer in the middle. If it comes out clean, the cake is done.

Nutrition

Serving: 1piece | Calories: 236kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 81mg | Potassium: 134mg | Fiber: 1g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 1mg

What are almond cookies

I fell in love with Chinese almond cookies (Xìng Rén Sū/杏仁酥) the moment I took my first bite. They were small and rustic-looking, tightly packed in a plastic jar with a red lid. The fall-apart, crumbly texture and intense nutty flavor won my heart. And, they were ‘not too sweet’ (Bú Tài Tián/不太甜) — the highest compliment you can give to Asian-style pastries.

This delicious treat is often associated with culinary celebrations during Chinese New Year, particularly among American Chinese and Southeast Asian Chinese communities. While Nian Gao symbolizes ‘a better year ahead’ and Tang Yuan signifies ‘family reunion,’ almond cookies are said to resemble coins, bringing good fortune and prosperity.

Ingredients

Here is a list of ingredients you need for this recipe:

• All-purpose flour, aka plain flour
• Almond flour
• Neutral cooking oil
• Sugar & salt
• Baking powder & baking soda
• Almonds, ideally toasted
• Egg yolk (skip it for vegan diet)

Optional: You can add a teaspoon of almond extract to enhance the nutty taste.

Cooking procedure

Step 1: Make the dough

The almond cookie dough is simple to make and quite forgiving. You can use a mixer, but making it by hand is just as easy.

First, mix all the dry ingredients (flour, sugar, salt, baking powder, and baking soda) in a bowl.

Then, pour the oil over the mixture and stir with a fork until many small lumps form and no dry bits remain.

Use your hands to gather all the lumps, then press and knead lightly to form a dough. Don’t worry if it cracks or falls apart easily — the goal is simply to achieve an even texture (It won’t feel like dough for dumplings or mooncakes).

However, if the dough feels overly dry and is difficult to shape into a cohesive mass, knead in a little more oil to adjust.

🌟 NOTE: If using melted butter instead of cooking oil, you’d need to slightly increase the quantity to achieve the desired texture.

Step 2: Shape the cookies

Once you’re satisfied with the consistency of the dough, divide it into small portions. You may eyeball the size and try to make them as similar as possible. If you are aiming for a uniform appearance, use a kitchen scale to measure. For reference, each of my dough balls weighs about ½ oz (15 g).

Gently shape a piece of dough into a ball. Hold it in your palm, then place an almond on top. Press it halfway into the dough. It’s perfectly fine if the edges of the dough crack a little.

Put the cookies on a baking sheet lined with parchment paper, leaving a little space in between each one (see note below). Finally, brush a layer of egg yolk, thinned with a little water, over the cookies. Skip this step if you wish to make them vegan.

🌟 NOTE: Cookies made with butter, instead of cooking oil, will spread more during baking. I suggest you leave 1 inch (2½ cm) of space between the cookies.

Step 3: Bake the cookies

To bake these cookies, you need to preheat the oven to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted.

Place the baking sheet over the middle rack. Leave to cook for 18 to 20 minutes until lightly brown. Then, transfer the baked cookies to a wire rack to cool.

🌟 NOTE: Since the performance of each oven varies, I suggest you check the doneness at 15 minutes, then decide how much extra time is necessary.

FAQs

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Chinese Almond Cookies (杏仁酥)

Learn the quick and simple method for making Chinese almond cookies, a delicious treat loved for their crumbly texture and nutty flavor.

Course Dessert

Cuisine Chinese

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 40 cookies

Calories 109kcal

Author Wei Guo

Ingredients

• 2 cup all-purpose flour
• 1⅓ cup almond flour see note 1
• ½ cup white sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup neutral cooking oil see note 2 & 3
• 40 piece almonds toasted
• 1 egg yolk skip for the vegan version

US Customary – Metric

Instructions

Make the dough

• Add all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt to a large bowl. Use a fork to mix them well.
• Pour in the oil and mix with the fork until no dry flour remains.
• Combine and press all the lumps together. It’s okay if the dough falls apart easily, as long as it has a uniform texture (see note 2).

Shape the cookies

• With the aid of a kitchen scale, divide the dough into 40 portions, with each weighing about ½ oz (15 g).
• With gentle pressure, shape a piece of dough into a ball. Place it on the palm of your hand. Press one almond halfway into the dough.
• Repeat to make all the cookies, then put them on a baking sheet lined with parchment paper, leaving a little space in between.
• Optional step: Mix egg yolk with ½ teaspoon of water. Brush it over the cookies.

Bake the cookies

• Put the baking sheet on the middle rack of an oven preheated to 350ºF/180ºC, or 320ºF/160ºC if fan-assisted.
• Bake for 18 to 20 minutes until the cookies brown nicely. Cool them completely on a wire rack before storing them in air-tight containers.

Video

Notes

1. Almond flour can be replaced with almond meal, which includes the almond skin and usually has a coarser texture. In this case, the dough tends to be more crumbly, thus requiring gentler handling. 

2. Since the brand and accuracy of the measurement affect how the flour absorbs moisture, you may need to slightly adjust the amount of cooking oil. If the dough appears overly dry, add a little more oil.

3. Unsalted butter (melted) can be used as a substitute for cooking oil, but you will need to use 2 additional tablespoons beyond the suggested amount.

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 15mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Calcium: 18mg | Iron: 0.5mg

What are sesame balls

Sesame balls, a beloved Chinese sweet treat, are known by various names in Chinese, including Jiān Duī/煎堆, Zhī Má Qíu/芝麻球, Má Tuán/麻团, and more. A Vietnamese delicacy that shares very similar characteristics is called Bánh Cam or Bánh Ran.

Essentially, they’re deep-fried dough made from glutinous rice flour, filled with a sweet filling (though sometimes left unstuffed), and coated with white sesame seeds. They are loved for their perfectly round shape, golden brown color, contrasting textures (crispy outside, chewy and creamy inside), and a sweet, aromatic, nutty taste.

You can find sesame balls at street stalls sold as breakfast or snacks in China as well as in dim sum restaurants. For many, they are also a must-have treat on Chinese New Year menus as they symbolize prosperity. This belief stems from the fact that their mochi-like dough expands magically, without the use of leavening agents, during the deep-frying process.

Ingredients for the dough

To make the dough for sesame balls, you’ll need the following ingredients:

• Glutinous rice flour
• White sugar
• Hot water (just boiled)
• Neutral-flavored cooking oil

Glutinous rice flour (Nuò Mǐ Fěn/糯米粉), also known as sweet rice flour, is finely ground glutinous rice that has the same color and texture as cornstarch. Despite the term “glutinous”, it’s completely free from gluten.

It plays a key role in many classic Chinese desserts, such as Glutinous Rice Balls, Snow Skin Mooncakes, Chinese New Year Cake, etc. You can find it in most Chinese/Asian stores.

🛎 NOTE: Wheat flour, regular rice flour, or starch CAN NOT be used as substitutes since none of them creates the sticky, gooey texture that sesame balls are cherished for.

Filling options

To stuff the sesame balls, you are free to choose your favorite fillings. The classic options include red bean paste (the one I used for shooting this recipe), black sesame paste (a popular filling for Tang Yuan), lotus seed paste (often found in Cantonese mooncakes), mung bean paste, peanut paste, etc.

If time permits, I encourage you to make your own fillings (click the links above for recipes). They have better taste, less sugar, and no additives/preservatives compared to the shop-bought versions.

Don’t have any filling? Don’t worry! The plain, unstuffed sesame balls are very tasty too. Learn how to adapt the recipe in the later section titled “Variations”.

🛎 TIP: The dough-to-filling ratio is about 2:1 in volume. That means the filling should be half the size of the dough. Overly stuffed sesame balls have thinner dough wrappers which have less strength to bear the expansion while deep-frying.

Prep & cook workflow

Step 1: Prepare the dough

In a mixing bowl, add ⅔ of the glutinous rice flour that you need for the recipe. Add sugar and mix well. Then pour hot water (just boiled) over the mixture. Stir vigorously with chopsticks until it becomes a thick, sticky paste.

Add the remaining ⅓ of the flour. Stir it into the paste with chopsticks, then combine and knead with your hand until a cohesive dough forms. Finally, add a little oil and knead again to achieve a smooth dough.

The dough should be soft, and stretchy, but not sticky. Unlike dumpling dough which is made of wheat flour, glutinous rice flour-based dough is much more forgiving so it’s easy to adjust its texture. Rub in more flour if the dough appears sticky, or fold in a little water if it seems too dry.

🛎 TIPS:

• Make sure the water has just been boiled. Cold or warm water won’t give the dough the stretchability that it needs, therefore you’ll end up with a dough that crumbles easily.
• You don’t need to rest the dough. As long as it has been well kneaded to a smooth look, you can use it straight away.
• It’s fine to make the dough in advance. Wrap it tightly and store it in the fridge. Bring it back to room temperature before assembling and deep frying.

Step 2: Divide the dough & filling

Divide the dough and the filling of your choice into equal pieces. Use a kitchen scale for precision. This helps to ensure all the sesame balls are of very similar size thus they can be cooked uniformly.

With the palms of your hands, roll all the dough pieces and the filling into balls. If your filling is on the soft side, refrigerate it or freeze it for a short while to make it firmer.

🛎 TIP: Cover the dough balls with a piece of cling film in case they lose moisture during the next step of assembly. This is particularly important if your kitchen is hot and dry, or there is a draught coming through.

Step 3: Assemble the balls

The method of shaping sesame balls is the same as how you wrap Glutinous Rice Balls. Here is the procedure:

1. Use your thumb to press the middle of a piece of dough, then pinch the rim to form a little bowl.
2. Place a piece of filling inside the bowl. Gently push the edge of the dough upwards to wrap around the filling neatly and tightly.
3. Seal the dough at the top, making sure there isn’t any leakage or weak point.
4. Roll the assembled ball between your palms to achieve a roundish shape.

🛎 TIPS:

• Take your time to shape each sesame ball with great attention to detail. Ideally, the dough should have a rather even thickness all around the filling. This helps to prevent leakage or bursting during the deep-frying process.
• If you spot any particularly thin area, patch it up with a little dough using a dab of water to stick. Then gently smooth any joint.

Step 4: Coat with sesame seeds

Prepare two bowls for this step. Fill one with water mixed with a spoonful of glutinous rice flour and the other with sesame seeds (raw or lightly toasted).

Quickly dip one assembled ball in the water to wet it all around. Then use a spoon to transfer it to the sesame bowl.

Hold the bowl with both of your hands and shake it in a circular motion. This allows the ball to roll around and have itself entirely covered by the seeds.

Between your palms, roll and gently press the coated ball so that few seeds will fall off during deep frying.

Step 5: Deep fry the balls

Pour cooking oil into cookware of your choice for deep frying. It should be enough to submerge the sesame balls. I use a saucepan and fry the sesame balls in two batches. This way I don’t need to use too much oil.

The deep-frying process includes two stages:

Stage 1: Cook the dough at low temperature

Heat the oil over medium-low heat until it reaches 250°F/120°C. Gently slide in the balls one by one. Do not overcrowd so there is room for them to expand.

Initially, the balls sink to the bottom. Use a spoon to move them around to prevent sticking. Keep the heat low and fry them slowly.

Gradually, they’ll come up to the surface. Press them with a slotted spoon to keep them below the surface at all times. This helps to cook the dough evenly so that the balls expand in all directions uniformly.

Stage 2: Crisp the surface at higher temperature

Once the balls have expanded to about 1½ times their original size. Turn the heat up so it increases to about 320°F/160°C. Use this higher temperature to quickly crisp the outer layer of the dough so a strong crust develops which prevents the dough from tearing. Also, this ensures that the balls won’t collapse once cooled.

Once the sesame seeds gain a golden color, turn off the heat. With a slotted spoon, transfer the balls to a plate lined with a paper towel to absorb any excess oil.

🛎 TIPS:

• The entire frying process usually takes me 8-10 minutes. The time required may vary depending on the heat power, cookware, the size of the balls, etc.
• Observe closely to see if any ball starts to lose its perfectly round shape and bulges appear. This is a sign that a weak/thin point has developed and the dough may tear if frying continues. Remove the ball in question from the oil immediately.
• If bursting does happen (Rest assured that it won’t happen if you follow the recipe tips attentively), remove the saucepan from the heat immediately and fish out the leaky ball and any filling that has escaped.

Store & reheat

Leave the freshly cooked sesame balls to sit for a few minutes before serving (mind that they’re very hot inside). They taste the best when warm. My children like them at room temperature too.

To store any leftovers, refrigerate them for up to 3 days, or keep them in the freezer for 3 months (inside an airtight container or bag).

To reheat, toast them in an oven preheated at 375°F/190°C for about 8 minutes (defrost first if frozen). Alternatively, reheat them in a preheated air fryer at 375°F/190°C for 3 minutes.

The stored and reheated sesame balls will lose their crispy exterior, but they still taste delicious (the sesame seeds remain crunchy).

Other variations

Sweet potato sesame balls are a tasty alternative. They look and taste wonderful, and are very easy to make.

Plain, unstuffed sesame balls are also quite common in China. After deep frying, the balls will become hollow in the middle. Some professional chefs can magically expand the dough to maximum and create a giant “sesame ballon”.

If making plain sesame balls, you may add more sugar to the dough to make them sweeter. In this case, adjust the volume of hot water accordingly.

Recipe FAQs

Other Chinese sweet treats

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Sesame Balls (Jian Dui/煎堆)

Gooey dough filled with red bean paste and coated with crispy sesame seeds, Chinese sesame balls are simply delightful! Learn how to make them to perfection.

Course Dessert

Cuisine Chinese

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 balls

Calories 221kcal

Author Wei Guo

Ingredients

For the dough 

• 2 cup glutinous rice flour divided
• ¼ cup white sugar
• ⅔ cup hot water just boiled
• 1 teaspoon neutral cooking oil

For the filling

• ¾ cup red bean paste or black sesame paste, or lotus paste (see note 1)

You also need

• 1 tablespoon glutinous rice flour
• ⅓ cup sesame seeds raw or lightly toasted
• Neutral cooking oil for deep frying (see note 2)

US Customary – Metric

Instructions

Make the dough

• Put about two thirds of the glutinous rice flour into a mixing bowl. Add sugar and mix well. Pour hot water over and mix with chopsticks until a sticky mass forms.
• Add the remaining one third of glutinous rice flour in two batches. Mix with chopsticks, then combine with your hand to form a soft dough that doesn’t stick easily to your hands (see note 3).
• Finally, add oil and knead it into the dough. It will become smoother and completely sticky-free.

Shape the balls

• Roll the dough into a rope then cut it into 12 equal parts. Shape each piece into a ball.
• Divide red bean paste (or the filling of your choice), into 12 equal portions (about 1 tablespoon each). Roll them into balls as well.
• Shape a dough ball into a bowl shape. Place a piece of filling in the middle. Gently push the dough upwards to wrap around the filling tightly. Seal completely at the top, making sure there isn’t any leakage.

Coat the balls

• In a small bowl, mix 1 tablespoon of glutinous rice flour with about ½ cup (120ml) of water. Put sesame seeds into another bowl.
• Briefly roll an assembled ball in the flour-water mixture to wet it all over. Then transfer it to the sesame bowl. Move the bowl in a circular motion so that the ball rolls and gets covered by the seeds.
• Gently press the ball all around to make sure all the seeds stick to the dough securely.

Fry the balls

• Pour oil, enough to fully submerge the sesame balls, into a saucepan/wok for deep-frying. Heat it until it reaches 250°F/120°C.
• Gently slide in the balls. Do not overcrowd them as they will expand. Fry in batches if necessary. Use medium-low heat to fry. Move the balls around with a spoon to prevent sticking.
• Once they start floating on the surface, gently press them down with a slotted spoon so that they are submerged in the oil all the time.
• When the balls expand about 1½ times bigger than their original size, turn the heat up to high so it reaches about 320°F/160°C. Continue frying the balls, while pressing them down, for a short period until the sesame seeds become golden (see note 4).
• Transfer the balls out to a plate lined with a paper towel to absorb any excess oil. Let them sit for a few minutes before serving.

Store & reheat

• You can keep leftovers, inside airtight bags/containers, in the fridge for up to 3 days, or in the freezer for 3 months.
• Reheat them in a preheated oven at 375°F/190°C for about 8 minutes (defrost first if frozen), or in an air fryer preheated at 375°F/190°C for 3 minutes.

Video

Notes

1. Considering different fillings weigh differently, the metric measurement provided is just for reference. The generous rule for the dough-to-filling ratio is about 2:1 in VOLUME.

2. Choose cooking oil that’s suitable for deep-frying, such as canola oil, peanut oil, vegetable oil, sunflower oil, corn oil, soybean oil, etc.

3. The flour-water ratio may vary slightly depending on the brand of the flour and room humidity. Please feel free to adjust by adding more flour or water when necessary to achieve the desired consistency.

4. Tips on deep-frying:

• The process takes me 8-10 minutes. It may vary depending on your heat power, cookware, and the size of the balls.
• Observe closely to spot any weak/thin spots where the dough might tear if frying continues. Remove the ball in question from the oil immediately.

Nutrition

Serving: 1ball | Calories: 221kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 1mg | Potassium: 40mg | Fiber: 2g | Sugar: 11g | Vitamin A: 0.4IU | Calcium: 46mg | Iron: 1mg

What are red bean popsicles

Today’s recipe, Red Bean Popsicles, is a nostalgic and sentimental one for me. I grew up eating them on most summer days, but only recently, I started making them at home for myself and my children. I’m excited to share my tried and tested recipe with you!

Essentially, red bean popsicles (Hong Dou Bing Gun/红豆冰棍) are frozen treats made by blending cooked red beans with thickened milk and sweetening them with condensed milk (or sugar, honey). They’re appreciated for their distinct nutty, earthy, and creamy flavor which is perfectly balanced with a moderate level of sweetness.

Red bean based food has an important place in Chinese culinary traditions. Think Red Bean Soup and Red Bean Paste that’s used as a filling in many treats, such as Red Bean Buns, Tang Yuan, Mooncakes, Zongzi, etc. If you enjoy the above dishes, this red bean popsicle recipe is definitely worth trying!

🌟 Looking for more recipes for the warm season? Check out my Summer Recipe Collection!

Ingredients & ratios

You’ll need four ingredients to make red bean popsicles:

• Red beans, raw or canned (more information found in the next section)
• Whole milk (full-fat milk). Replace it with single cream for a richer taste, or semi-skimmed milk if you wish to reduce calorie intake.
• Cornstarch, or glutinous rice flour. It’s for thickening the milk so the popsicles taste less icy. Also, it helps to evenly distribute the bean bits (otherwise, they tend to sink to the bottom of the molds).
• Condensed milk. You could use sugar (white or brown) or honey to sweeten the popsicles but I find condensed milk to be the most flavorful choice. A mixture of evaporated milk and sugar would make a better substitute.

Ratios

My recipe is for making 8 popsicles (see detailed ingredient measurements in the recipe card at the end of the post). If you wish to alter the quantity, here are the ratios to follow:

• Milk to beans: Use an equal volume of milk and cooked beans. For example, use 1½ cups of milk for 1½ cups of cooked beans.
• Starch to milk: Use 1 part of starch for 8 parts of milk. For example, use 3 tablespoons of starch for 1½ cups (=24 tablespoons) of milk.
• Condensed milk: The best way to figure out its optimal quantity is to taste the mixture often and adjust as needed.

About red beans

Red beans (Hong Dou/红豆) are also known as adzuki beans (spelling variations include azuki, aduki). They’re small, round (or slightly oblong), dark-red colored beans popular in Chinese (and East Asian) cuisine.

If available, use ready-to-eat, canned red beans as this dramatically reduces the preparation time. You can find them in Chinese/Asian stores, as well as whole food/healthy food retailers. Some mainstream supermarkets have them too.
Otherwise, use raw red beans. Soak and cook them before mixing with other ingredients.

🛎 Note: Some canned red beans sold in Chinese/Asian shops are already sweetened (labeled as Mi Hong Dou/蜜红豆). You’ll need to reduce or omit condensed milk in this case.

Equipment

Here is the equipment you need for this recipe:

• A blender or food processor. If you don’t have one, use a potato masher (or a flat-bottomed jar) to crush the beans.
• Popsicle molds. Any type would work but I find the silicone ones are a better option as it seems easier to remove popsicles from them.

Instructions

Step 1: Cook the beans (skip this step if using canned ones)

Soak raw red beans in plenty of water overnight. Drain and rinse well under running water.

Put the beans into a pot and add plenty of water (twice the volume of the beans). Bring it to a boil, then cover with a lid and leave to simmer over low heat for 60-90 minutes until they become soft. To speed up the process, use a stovetop pressure cooker or an Instant Pot. Cook for 25 minutes on high pressure and release the pressure naturally.

Drain off the cooking liquid and keep the cooked beans for later use.

🛎 Tip: Raw beans expand about 3 times in volume once cooked. That is to say, if you need 1½ cup of cooked beans, ½ cup of raw beans are enough. Keep leftover cooked beans for 3 days in the fridge or 2 months in the freezer.

Step 2: Simmer the milk

Begin with mixing cornstarch with a few spoons of milk until no more lumps can be seen. Pour the mixture and the rest of the milk into a saucepan.

Cook over medium heat. Once you see tiny bubbles appear around the rim, turn the heat down to low. Stir with a spatula constantly while the milk thickens.
When its consistency becomes similar to that of runny yogurt, remove the saucepan from the heat.

Step 3: Blend the mixture

Put cooked beans and the thickened milk into a blender/food processor. Add condensed milk (leave some out for later to adjust the taste). Run the machine at high speed to blend.

Usually, I stop blending when the beans are partially broken. So you’ll be able to taste the bits when eating the popsicles. However, please feel free to blend further to achieve a very smooth consistency (both versions exist in China but the former is more traditional).

Don’t forget to taste the mixture and add more condensed milk if it isn’t sweet enough. Bear in mind that it would taste a little less sweet once frozen. So at this stage, you may wish to make it slightly sweeter than your preferred taste.

Step 4: Fill the molds

Use a spoon or a spouted jug to pour the mixture into your popsicle molds. Remember not to fill it right up to the rim as the mixture will expand a little once frozen (If you have any leftover mixture, store it in the fridge for up to three days).

Slide in the popsicle sticks and pop the molds into the freezer. Depending on the performance of your freezer and the quantity of the popsicles, it will take 4 to 8 hours to freeze them completely.

To unmold the popsicles, hold the molds upside down and run warm water over them for 10-15 seconds. Alternatively, leave the molds on the kitchen counter for about 5-10 minutes depending on the room temperature.

Alternative flavors

Want to try homemade popsicles with other flavors? You can easily adapt this recipe using a variety of ingredients.

• Make them with mung beans. In China, mung bean popsicles (Lü Dou Bing Gun/绿豆冰棍) are just as popular as these red bean ones. Follow the same instructions to soak and cook the beans from scratch (I haven’t seen canned ones). The bean-to-milk ratio remains the same.
• Make them with fruits. This recipe also works when replacing beans with fruits, fresh or frozen. Our favorite options include mango, strawberry, kiwi fruit, blueberry, etc. You’d need less condensed milk as fruits contain natural sugar.

Other classic treats

Looking for more classic Chinese sweet treats? Try these popular recipes:

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Red Bean Popsicles (红豆冰棍)

A nostalgic frozen treat, red bean popsicles are easily made at home with just four ingredients. Try this simple recipe and enjoy the cooling deliciousness!

Course Dessert

Cuisine Chinese

Diet Gluten Free, Vegetarian

Prep Time 7 minutes minutes

Cook Time 5 minutes minutes

Total Time 12 minutes minutes

Servings 8 popsicles

Calories 145kcal

Author Wei Guo

Equipment

• Blender/food processor
• Popsicle molds 

Ingredients

• 1½ cup whole milk aka full-fat milk (see note 1)
• 3 tablespoon cornstarch or glutinous rice flour
• 1½ cup cooked red beans aka adzuki beans (see note 2)
• ½ cup condensed milk or to taste (see note 3)

US Customary – Metric

Instructions

• Use a few spoons of milk to mix with cornstarch until fully integrated. Then pour the mixture, along with the remaining milk, into a saucepan.
• Heat it over medium heat until it becomes hot to touch (dip your fingertip to test). Then stir it with a spatula constantly until it thickens to a runny yogurt consistency.
• Remove the saucepan from the heat. Pour the thickened milk into a blender/food processor. Add cooked red beans and condensed milk (leave out about ¼ of the recommended volume).
• Run the machine to blend and break the beans. Stop a few times to check the consistency. You can either keep the beans in bits (as shown in my recipe images) or break them into a very smooth texture.
• Taste the mixture and add more condensed milk as needed. Keep in mind that it will taste less sweet once frozen.
• With a spoon or a spouted jug, transfer the mixture into your popsicle molds (store any leftovers in the fridge for up to 3 days). Leave a little space to the rim as the mixture will expand slightly after freezing. Put in the sticks. Store the molds in the freezer for 4-8 hours.
• To unmold the popsicles, hold the molds upside down and run warm water over them for 10-15 seconds. Or, leave the molds on the counter for 5-10 minutes before pulling out the popsicles.

Notes

1. Use semi-skimmed milk if you wish to consume fewer calories. Or, replace whole milk with single cream for an even richer taste. 

2. You can either use ready-to-use canned red beans or cook raw red beans from scratch. Find instructions in the post above or read my post on Red Bean Paste. 

3. If unavailable, condensed milk can be replaced by sugar, honey, or evaporated milk with added sugar.

Nutrition

Serving: 1popsicle | Calories: 145kcal | Carbohydrates: 27g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 5mg | Sodium: 47mg | Potassium: 298mg | Fiber: 3g | Sugar: 14g | Vitamin A: 123IU | Calcium: 138mg | Iron: 1mg

What is Tang Yuan

Tang Yuan/汤圆, also known as Yuan Xiao/元宵 or Chinese glutinous rice balls, is a round, stuffed Chinese dessert made of glutinous rice flour and a sweet, semi-runny filling.

It’s always served warm in a plain or sweetened liquid. The outer layer has a soft, gooey texture that resembles that of mochi but it also delivers a silky mouthfeel that tastes quite unique. The filling, such as black sesame paste, red bean paste, peanut filling, etc, stands out for its aromatic flavor and lava-like consistency.

Unlike many other classic Chinese desserts, such as Mooncakes or Zongzi (Sticky rice dumplings), which are tied to particular occasions, Tang Yuan is associated with several traditional festivals: Winter Solstice Festival (Dong Zhi/冬至), Chinese New Year (Spring Festival/春节) and the Lantern Festival (Yuan Xiao Jie/元宵节).

Apart from these special occasions, Tang Yuan is enjoyed all year round in our Red House. We absolutely adore its aromatic flavor and gooey texture. Also, it’s so convenient to freeze a big batch and cook it whenever we fancy a bowlful.

It’s also a great dessert to serve at dinner parties where you could have guests with different dietary requirements. It’s gluten-free and vegetarian/vegan-friendly.

It’s true that all Chinese festivals are associated with one or more particular types of food. To welcome the upcoming Mid-Autumn Festival/中秋节 (This year it falls on Tuesday, Sept 17th), I’m sharing a recipe for traditional Cantonese-style mooncakes filled with salted egg yolks and lotus seed paste (蛋黄莲蓉月饼).

A Cantonese Classic

Mooncakes are a traditional delicacy dedicated to the Mid-Autumn Festival which falls on the 15th day of the 9th month of the year based on the lunar calendar.

Essentially, they are stuffed sweet pasties shaped into a full-moon shape with delicate patterns on top. Beautiful in appearance and tasty on the palate, they are indispensable at family reunions on this special occasion and also a popular gift.

Among many varieties of Chinese mooncakes, Cantonese-style mooncakes are no doubt the most popular. They are baked pastries consisting of a rich, sweet filling and a thin, moist, golden brown crust. 

The filling I use for this mooncake recipe, salted egg yolk with lotus seed paste, is one of the most loved combinations. Two ingredients create a harmonious contrast: aromatic, creamy, and sweet with a hint of saltiness. 

Compared to the no-bake Snow Skin Mooncakes that I shared previously, this Cantonese mooncake recipe involves more time and effort. But the result is definitely rewarding!

A no-bake alternative

Snow Skin Mooncakes

Get the recipe →

Top tips

Before we go into the detailed instructions, let me first give you a few tips for success:

• Rest the dough for a while to avoid tearing.
• Use shop-bought lotus seed paste (or other fillings) to speed up the process.
• Be attentive while baking. Adjust the time if necessary.
• Make sure to keep the egg wash thin to achieve a clear pattern.
• These mooncakes need to be rested before serving.
• Watching the tutorial video helps a lot.

Ingredients

For the dough

• Golden syrup
• Lye water
• Neutral cooking oil
• All-purpose flour (plain flour)

Golden syrup

Cantonese mooncakes call for inverted sugar syrup/转化糖浆, an indispensable ingredient for achieving the desired texture of the mooncake crust: moist, soft and shiny. It also helps to extend the shelf life of mooncakes.

Golden syrup is a type of inverted sugar syrup. It’s accessible in most supermarkets, so it’s a good choice for this recipe.

Don’t attempt to replace syrup with regular sugar. Honey isn’t a good substitute either as it results in a dough that tears easily.

Lye water

Essential to Cantonese mooncakes, lye water (Kansui/枧水) is a food-grade potassium carbonate solution used to raise the PH of the dough (neutralize the acid in the syrup). Also, it helps the dough to gain an appetizing brown color and a fluffy, tender texture.

If you can’t find it in your local Chinese/Asian shops, check out my post on Lye Water and its Homemade Substitute to learn how to make your own using two basic ingredients: baking soda and water.

Cooking oil

Use any oil that has a neutral flavor, such as canola, sunflower, peanut, rapeseed, soybean, corn, vegetable oil, etc. Olive oil is not recommended.

For the lotus seed paste

• Dried lotus seed
• Sugar
• Neutral cooking oil

Alternative pastes

Making lotus paste from scratch takes some time. Please feel free to use the ready-to-use version available in Chinese stores.

Other popular fillings, such as red bean paste, black sesame paste, etc., can be used as substitutes.

Salted egg yolks

I use ready-to-use salted duck egg yolks which often come in airtight plastic bags. They’re available in the chilled or frozen sections in Chinese stores.

Alternatively, use raw salted duck eggs and cook the yolks yourself. Here are two methods:

• Boiling method: Start cooking the eggs in cold water. Once boiling, turn the heat down and leave to simmer for 6 minutes. Rinse under cold water then remove the shell and egg whites.
• Baking method: Take the hardened yolks out of the raw salted eggs. Wash off the membrane around them. Bake them in the preheated oven at 375°F/190°C until small bubbles appear around the bottom of the yolks (it takes about 8 minutes).

You’ll also need an egg yolk for the egg wash and a little cornstarch for dusting when shaping the mooncakes.

Equipment

To make traditional baked mooncakes, you’d need the following equipment:

• A mooncake mold for making small 50g ones
• A kitchen scale to measure the dough and filling for each cake
• A pastry brush for coating the cakes with the egg wash
• A baking sheet lined with parchment paper

About mooncake molds

I use modern-style plastic mooncake molds which come with springy handles and different pattern plates. They’re neater and easier to use than the traditional wooden ones. You can find them in some Chinese stores or online shopping platforms such as eBay, Amazon, etc.

Cook the lotus paste

Homemade lotus seed paste has two advantages: There are no additives or preservatives; You can adjust its sweetness to your liking. Here is how you make it:

• Soak: Soak dried lotus seeds in water overnight to reduce the cooking time.
• Cook: Simmer them in water for 30 to 40 minutes until they become soft, then drain off the water.
• Blend: Put the cooked seeds into a food processor and blend them into a fine paste. Add a little water if you find it difficult to blend.
• Fry: Transfer the paste to a non-stick pan. Cook over medium heat. During this process, add sugar and oil in two batches. Make sure to constantly stir and fold the paste. This helps to evenly evaporate the moisture and avoid burning. 
• Cool: Once the paste becomes quite dry and easily foldable into a solid block, remove it from the heat. Leave to cool completely.

🛎 NOTE: Make sure the cooked paste isn’t too wet as it would make assembly very challenging. It also causes excess steam during baking, thus affecting the look of the mooncakes.

Make the dough

• First, mix golden syrup, lye water, and oil until well combined. Add flour to the mixture and knead briefly to form a dough. It should be soft, smooth but not sticky.
• Cover the dough with plastic wrap and rest for 30 minutes. This helps to relax the gluten making it more elastic. Otherwise, you may find it easy to tear or crack.

🛎 NOTE: Be aware that you may need to adjust the quantity of the flour depending on the thickness of your syrup and the liquid absorption capacity of your flour.

Assemble the mooncakes

The dough filling ratio

Once you have all the parts ready, you will need to measure and divide the dough and filling into small portions. 

The dough filling ratio varies depending on personal preferences. It can be 2:8, 3:7, or 4:6. I always enjoy the taste of the dough so my recipe goes for the 4:6 ratio. That means for a 50g mooncake, the dough weighs 20g and the total weight of the lotus paste and egg yolk should be 30g (you can increase it to 35g).

Also, this ratio makes it easier to assemble. You’ll have enough dough to securely seal the filling thus avoiding leaking.

How to shape them

Once you have all the parts measured, follow these steps to shape the mooncakes (watch the video in the recipe card below):

• Shape a portion of lotus seed paste into a round wrapper. Put a salted egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.
• Flatten a piece of dough into a wrapper. Use the same method to tightly wrap and seal the filling.

• Coat the assembled ball with a thin layer of cornstarch. Put it into a mooncake mold.
• With the opening facing down, place the mold over a baking sheet. Press the handle to shape the cake. Then lift the mold and press again to release the cake.

🛎 NOTE: If your mooncake mold makes 100g mooncakes, double the dough and filling quantity for each cake. Also, you may use two salted yolks to make it extra luxurious.

Bake the mooncakes

• Preheat the oven to 375°F /190°C. Bake them for 5 minutes to harden the top of the mooncakes so the egg wash won’t ruit the delicate pattern.
• Take them out and brush a layer of the egg wash. Put them back into the oven. Reduce the heat to 320°F/160°C and bake for a further 5 minutes. Then brush another layer of egg wash.
• The last baking process takes another 10-15 minutes. I suggest you check at 10 minutes. They are done once evenly golden brown.

Rest the mooncakes

Let the mooncakes cool on a mesh rack. After that, you’ll find them quite dry to touch. Don’t rush to eat them. It’s essential to rest them further.

Store them in airtight containers for 1 to 2 days. During this period, mooncakes become softer and gain a nice shiny appearance. Chineses call this process “Huí Yóu/回油”, meaning “the return of oil”.

Leftover mooncakes can be stored in the fridge for up to 2 weeks. Bring back to room temperature before serving.

FAQs

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Mooncakes, a Classic Recipe (广式月饼)

Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps. A video is also included.

Course Dessert

Cuisine Chinese

Diet Vegetarian

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 20 mooncakes

Calories 200kcal

Author Wei Guo

Equipment

• Mooncake mold for making small 1.8oz/50g ones
• Kitchen scale
• Pastry brush
• Baking sheet

Ingredients

For the paste (see note 1 for substitutes)

• 100 g dried lotus seeds
• 75 g sugar or to taste
• 50 g neutral cooking oil such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.

For the dough

• 150 g golden syrup
• ½ teaspoon lye water aka Kansui (see note 2)
• 50 g neutral cooking oil such as sunflower, canola, vegetable, peanut, rapeseed oil, etc.
• 220 g all-purpose flour aka plain flour (see note 3)

You also need

• 20 salted egg yolks ready-to-use ones (see note 4)
• Cornstarch for dusting
• 1 egg yolk for brushing

Instructions

Cook the paste (skip if using shop-bought one)

• Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any). 
• Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary). 
• Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).

Prepare the dough

• Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5). 
• Cover with plastic wrap and rest for 30 minutes.

Assemble

• Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
• Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely. 
• Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).

Shape

• Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold. 
• Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.

Bake

• Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later. 
• When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).
• Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.

Rest & store

• Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny. 
• You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.

Video

Notes

1. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought red bean paste, black sesame paste, etc.

2. If lye water is unavailable, check out my post on how to make homemade lye water using baking powder.

3. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly.

4. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them.

5. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl.

Nutrition

Serving: 1mooncake | Calories: 200kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 71mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 10g | Calcium: 2mg | Iron: 1mg

A piece of homemade mooncake to eat, a cup of Chinese tea to drink, a beautiful full moon to admire, and some moon-related fairytales to share with my children, for me, this would be a perfect Mid-Autumn Festival as I live far away from my family in China (Image below: my daughter making mooncakes with great care).

I hope this detailed post has inspired you to make some mooncakes for your loved ones on this special occasion. Wish you all a very happy “Mooncake Day”!

Update Notice: This is a revised version of my original post published in 2019. It includes new images and more tips.

According to the Chinese lunar calendar, Mid-Autumn Festival (Zhōng Qiū Jié/中秋节) is on the 15th day of the 8th month of the year which is a full moon day (It falls on Tuesday, September 17th in 2024). Apart from the tradition of moon gazing, eating mooncakes is an absolute must for Chinese around the world.

As its name suggests, mooncake (Yuè Bǐng, 月饼) is a cake that resembles the shape of the moon. Comprising a crust and a filling, they are made with different tastes and appearances using various methods across China.

Every year, I make two types to celebrate this special occasion. One is the traditional Cantonese mooncakes with salted egg yolk. The other is the modern snow skin mooncakes which are much simpler to make.

What is Nian Gao?

Nian Gao (年糕), also called “Nin Go” in Cantonese, is known worldwide as Chinese New Year Rice Cake. Traditionally, it comprises key ingredients like glutinous rice flour, regular rice flour, and brown sugar. They are mixed together and steamed to form a round, sticky and gooey cake with a caramel-like sweetness.

The term Nian/年 literally translates as “year” while Gao/糕 refers to “cake” which shares the same pronunciation with the character 高 which means “tall” or “high.” So this sweet treat is a must-have Chinese New Year delicacy for many families as eating it on this special occasion symbolises prosperity and a better year ahead.

Nowadays, Nian Gao comes in different varieties depending on the region or family preference. Some variations involve red bean paste, taro, purple yam, dates, and nuts. However, regardless of where they are made and how they are flavoured, the key ingredients remain the same.

🌟 NOTE: I also have a recipe for Baked Rice Cake which shares many similarities but even easier and quicker to prepare.

Why this recipe

I’ve had my share of New Year rice cake, but the version I’m sharing today is one of the best I have ever tasted. Aside from the base ingredients, it includes finely chopped Chinese dates (aka Jujube or red dates) and walnuts. The dates add a sweet flavour with a hint of tart, while the walnuts add pops of nuttiness and crunch in each bite.

Another thing I like about this recipe is that it doesn’t require lengthy steaming time (some other methods need 1-2 hours). This is because it involves using hot sugar liquid to partially cook the flour mixture and form a soft dough. It veers away from the traditional way of making a runny batter.

Storage suggestions

When preparing for Chinese New Year, I always make Nian Gao ahead of time. You can leave it on the counter for 1 day, or keep it in the fridge for up to 5 days. Remember to put it in an air-tight bag/container to avoid drying out.

Nian Gao freezes very well too. Cut it into pieces before freezing. Defrost in the fridge then enjoy it at room temperature, or pan-fry it without defrosting.

I also recommend you make several cakes at once and give them to family and friends as gifts. Nian Gao makes a wonderful present at this important festival. It’s a great way to wish prosperity to your loved ones.

Other Chinese treats

Looking for more classic Chinese treats? Here are a few examples:

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Nian Gao (Chinese New Year Rice Cake, 年糕)

This quick and easy recipe will take your classic Nian Gao (Chinese New Year rice cake) to another level by adding additional ingredients for extra flavour.

Course Dessert

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Soak 8 hours hours

Servings 10

Author Wei Guo

Equipment

• 1 cake tin (20 cm / 8 in) or other heatproof container of similar size

Ingredients

• 100 g dried Chinese dates (aka jujube)
• 100 g walnuts (or peanuts)
• 450 g glutinous rice flour
• 100 g regular rice flour
• 180 g dark brown sugar (or muscovado sugar, brown rock sugar)
• 1 thumb-sized ginger, sliced
• 470 g water
• 45 g coconut oil (or neutral cooking oil) plus a little for coating

Instructions

Prepare the dates and nuts

• Soak Chinese dates and walnuts in water overnight. Chop the rehydrated dates (pits removed if any) and walnuts into small pieces by hand or using a food processor (remember to keep one whole date for garnishing later).
• Transfer the chopped dates and walnuts to a large mixing bowl. Add glutinous rice flour and regular rice flour. Mix well.

Cook the syrup

• Add dark brown sugar, ginger and water to a saucepan. Bring to a boil then leave to simmer (cover with a lid) over low heat for 3 minutes. Remove the ginger from the sugary water then add the oil. Whisk to fully incorporate.

Make the dough

• Pour about 90% of the hot sugar liquid over the flour mixture. Mix and lightly knead. Add the remaining liquid gradually until a soft dough forms. Depending on the evaporation loss while simmering, you may not use all the liquid, or you might need to add a little extra water. Adjust accordingly.

Steamed the cake

• Brush a thin layer of oil over the inner surface of a 20 cm (8 in) cake tin. Place a piece of baking paper at the bottom. Transfer the dough into the tin. Flatten the surface. Insert the remaining date in the middle of the cake.
• Bring water to a full boil in the wok/pot which you use for steaming. Place the cake tin into the steaming basket or over a steaming rack. Cover with a lid and leave to cook over medium heat for 45 minutes (check the water level halfway through and top up if necessary).

Serve the cake

• Let the cake cool naturally in the tin. Then gently take it out. You may slice it and eat it straight away. Or, store it in the fridge, then slice and pan fry in a little oil until both sides blister.

Store the cake

• Put the cake in an air-tight bag/container once completely cooled. You can leave it on the counter for 1 day (unless the room is very warm), or keep it in the fridge for up to 5 days.
• It freezes well too. Slice it into pieces before freezing. Defrost in the fridge then enjoy it at room temperature, or pan-fry it without defrosting.