Chongyang Cake
A traditional seasonal pastry from Jiangsu province, customarily enjoyed during the Chongyang Festival. It is prized for its pleasantly chewy texture and sweet flavor.
Ingredients
glutinous rice flour
1000 g
regular rice flour
500 g
red and green candied fruit (julienned)
100 g
red beans (adzuki)
250 g
white sugar
1000 g
brown sugar
50 g
soybean oil
25 g
Instructions
1
Step 1
First cut the red and green candied fruit into shreds and set aside.
2
Step 2
Make a dry red bean paste with the red beans, 250 g white sugar, and soybean oil; set aside.
3
Step 3
Combine the glutinous rice flour and regular rice flour. Take 150 g of the mixture and blend in the brown sugar, add about 50 g of water, and stir into a smooth paste-like batter.
4
Step 4
Mix the remaining flour with 750 g white sugar, add 250 g of water, and stir until thoroughly combined.
5
Step 5
Line a steaming tray with a clean damp cloth. Spread 1/2 of the sweetened flour evenly over the cloth and smooth it flat, sprinkle the bean paste evenly over the top, then cover with the remaining 1/2 of the sweetened flour and smooth it flat. Steam immediately over high heat with boiling water.
6
Step 6
When steam begins to push through the flour layer, pour the paste-like batter evenly over the top, sprinkle with the red and green candied fruit shreds, and continue steaming until the cake is cooked through, then remove from heat.
7
Step 7
Lift the cake out of the tray, cut it into diamond pieces with a knife, and decorate the surface by inserting small flags made from colored paper.
