Hundred-Fruit Celebration Glutinous Rice Cake
A traditional Beijing pastry, historically served as an imperial birthday tribute, featuring five distinct colored layers with a sticky, chewy texture and a sweet, refreshingly cool flavor.
Ingredients
glutinous rice
300 g
date paste
100 g
red bean paste
100 g
candied green mango (diced)
50 g
dried mango (diced)
50 g
candied red plum (diced)
50 g
water
300 ml
Instructions
1
Step 1
Wash the glutinous rice, drain off the water, place it in a rice cooker, add the water, and cook with the rice cooker until done.
2
Step 2
Transfer the cooked glutinous rice into a steel bowl and mash it thoroughly with a rolling pin while it is still hot.
3
Step 3
Dice the candied green mango, dried mango, and candied red plum and set them aside for later use.
4
Step 4
Lay one third of the glutinous rice flat on an opened plastic bag, shaping it into a rectangle about 20 cm long, 15 cm wide, and 0.3 cm thick.
5
Step 5
Place the date paste inside an opened plastic bag, first press it flat by hand, then use a rolling pin to roll it out to the same size as the glutinous rice sheet, and lay it over the rice sheet. Repeat to make more layers.
6
Step 6
Place the red bean paste inside an opened plastic bag, press it flat by hand, then use a rolling pin to roll it out to the same size as the glutinous rice sheet, and lay it over the rice sheet. Repeat to build the cake. Refrigerate for 1 hour.
7
Step 7
Once chilled, remove from the refrigerator and cut into diamond-shaped blocks about 3 cm to 4 cm on each side. Evenly arrange the diced candied fruits on top of each rice cake piece as decoration.
