Zhilanzhai Steamed Rice Cake

Name: Zhilanzhai Steamed Rice Cake
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 4 kg Xiaozhuang rice (washed, soaked, drained, ground into rice flour); 1 kg glutinous rice (washed, soaked, drained, ground into rice flour); 500 g red adzuki beans (washed, dried, ground into dry flour); 250 g rose jam; 100 g green plums (chopped into small pieces); 100 g preserved melon strips (chopped into small pieces); 75 g toasted sesame seeds; 50 g pine nut kernels (chopped into small pieces); 5 g melon seed kernels (chopped into small pieces); 50 g walnut kernels (chopped into small pieces); 50 g candied orange peel (chopped into small pieces); 50 g green shredded preserves (minced); 50 g red shredded preserves (minced); 250 g brown sugar

A renowned Tianjin pastry originating in 1928, it features a bright white exterior, a filled interior, a soft and chewy texture, and can be enjoyed either hot or cold.

1h 30m

Easy

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Ingredients

Xiaozhuang rice (washed, soaked, drained, ground into rice flour) 4 kg

glutinous rice (washed, soaked, drained, ground into rice flour) 1 kg

red adzuki beans (washed, dried, ground into dry flour) 500 g

rose jam 250 g

green plums (chopped into small pieces) 100 g

preserved melon strips (chopped into small pieces) 100 g

toasted sesame seeds 75 g

pine nut kernels (chopped into small pieces) 50 g

melon seed kernels (chopped into small pieces) 5 g

walnut kernels (chopped into small pieces) 50 g

candied orange peel (chopped into small pieces) 50 g

green shredded preserves (minced) 50 g

red shredded preserves (minced) 50 g

brown sugar 250 g

Instructions

Step 1

Wash the Xiaozhuang rice and glutinous rice, soak until fully expanded, drain, and grind into rice flour.

Step 2

Wash the red adzuki beans, air-dry thoroughly, and grind into fine dry flour. Mix the flour with brown sugar, rose jam, toasted sesame seeds, and minced green and red shredded preserves evenly to form the red bean paste filling.

Step 3

Chop the pine nut kernels, melon seed kernels, walnut kernels, green plums, preserved melon strips, and candied orange peel into small, uniform pieces.

Step 4

Fill a wooden mold with rice flour up to one-third of its height, then sprinkle a layer of the red bean paste filling. Add more rice flour on top until the mold is completely full. Sprinkle the chopped nut and fruit mixture over the top. Cut the raw cake into rectangular blocks measuring 10 cm long and 4 cm wide.