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Chinese Jujube Date Sticky Rice Cake Recipe
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I also like putting a Chinese date in each Zongzi to add a different sweet taste. In fact, you can be flexible and creative with the filling. For example, mung beans.
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These are typically rolled into balls for a snack, but their beautiful red hue was practically begging to be made into a heart shape. Rice balls are a common snack in a lot of Asian countries, although this has been one of my favorites since the black rice, red dates and walnuts give it some extra heft and chew. It also kept me full a bit longer than the more basic seaweed varieties.
I also saw several sweetened versions of this basic recipe for dessert.
Typically a meal ends with fresh fruit, but stuffed dates were a feature of many Shanghainese menus, filled simply with sweetened rice. I like to add coconut for more flavour. Serve them with a selection of fresh seasonal fruit. Tropical fruits such as lychees, mangosteens and longans are perfect, if you can find them. Watermelon when in season is always popular, but Chinese or nashi pears, apples and oranges go down well too. Place the rice in a sieve and rinse well under cold water then place in a saucepan with the boiling water and salt and bring to the boil.
Stir, cover and reduce to a very low simmer. Cook undisturbed for 12 minutes. Combine the coconut cream and palm sugar in a saucepan and heat to dissolve the sugar.
Zongzi: Chinese sticky rice dumpling (粽子)
Zong Zi were originally eaten around the time of the Dragon Boat Festival, because that was when fresh bamboo leaves were ready. But now you can find dried bamboo leaves, so zong zi are made any time of the year. Want to save recipes for later? Sign up for a BT account!
This Chinese Sticky Rice is amazingly easy, scrumptious, and a home run Admittedly, I have to google it to figure out what date it lands on each year, as I.
It is easier to make this sticky glutinous rice ball than the classical ones because a filling, be it a sesame paste or a red bean paste, is not necessary. These stuffed dates actually have more kicks to themselves while serving warm, that is, when the aroma of them still floats and their fillings are still soft but springy. But as the rice balls are just steamed and hot, they are very sticky, even sticker than those cooked in soups.
Eating cool is not a bad idea, but they should not be stored in fridge or consumed the next day. I like using brown sugar than white sugar for the fillings because, after steamed, the rice balls will turn translucent and expose the color of sugar. I simply prefer them to look slightly brown than purely white. My bias. Soak dried red dates in about 2 cups of water for 30 minutes to soften them slightly.
Chef’s Recipe | Mango Sticky Rice
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Sticky Rice Cake with Red Bean Paste
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Sticky rice cake is crispy on the outside with a gooey texture inside. You will smell the toasted sesame seeds from afar. The first bite of the slightly spongy and pleasantly fragrant rice cake has such a delightful mouthfeel. The sticky rice cake with red bean paste is one of my favorite desserts in local Chinese restaurants. Actually, it is not a very standard Chinese dessert and not many restaurants serve it.
But since both red bean paste and sticky rice are commonly used in Chinese desserts and pastries, to combine them into one treat makes perfect sense. I tried my best to recreate this delicious pastry, but I chose to grill the cake in a skillet instead of deep frying. Plus, it gives the cake a great nutty flavor. Compared to the cakes, cookies, and desserts from Europe or the US, Chinese desserts are not nearly as sweet.
Instead of butter and flour, they often use lard and glutinous rice flour. Instead of butter cream frosting, they use red bean paste, date paste, or sesame paste to add sweetness. Instead of baking, they invariably require steaming or frying. If you are not familiar with Chinese desserts, you might find all these elements very strange. If you keep an open mind and would like to try out new things, I hope you will give Chinese desserts, such as this rice cake, a chance as well.
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Serves: 2. Prep time: 2 hours. Cook time: 30 minutes. Also known as sweet rice or glutinous rice, Thai sticky rice with mango makes for a delicious dessert. Use black sticky rice or a mixture of black and white if you like a bit of visual drama. For best results, cook the rice in a steamer or double-boiler. Find a restaurant Near me or View All. Difficulty: Super Easy. Method Place the rice in a bowl, cover with cold water and leave to soak for hours.