1. Ingredients: glutinous rice (called in the north: Jiangmi), red dates.
2. Wash the glutinous rice and red dates and soak them for more than 4 hours.
3. The glutinous rice is put into the pot to control the moisture, and the red dates are steamed at the same time.
4. Steam for about 10-12 minutes. Open the lid, pour in boiling water, and stir while pouring the water to make the glutinous rice fully absorb water; when the glutinous rice is completely stirred into a porridge shape, cover the lid and continue steaming for 15 minutes.
5. Take out the glutinous rice and red dates, dip the glutinous rice in water and knead it evenly, and press it into layers of equal thickness with a spatula.
6. A layer of red dates is evenly sized.
7. Reach three layers of rice and two layers of dates, with distinct layers and separate rice dates. (The more levels, the more beautiful)
8. Press a heavy object on it to press the glutinous rice into porcelain.
9. After cutting the cake and letting it cool, buckle it down.
10. Cut from top to bottom with a knife along the edge, and sprinkle with sugar on the plate. (It won’t stick easily if you put some water on the knife)
