1.
First find a square container, and make sure that this container can be steamed in the steamer (I used the glass lunch box from IKEA, the largest bowl). This bowl should be able to hold all the glutinous rice, water, sugar water, Dates are fine.
Pour the glutinous rice into the container and pour water. The amount of water is just 1cm above the glutinous rice. Soak the glutinous rice overnight so that the glutinous rice will absorb water, so that the steamed glutinous rice is ripe and full of grains.
2. Steam directly in the steamer the next morning, turn to medium heat and steam for 45 minutes after getting angry
3. When steaming glutinous rice, you can start to melt into sugar water. 200 g of hot water + 130 g of yellow rock sugar is transformed into sugar water. The saturation of the sugar water finally formed by this ratio is very high. You don't need to add more water. Just reheat it in the microwave
4. The jujube has the nucleus (if you find it troublesome, you can also buy the nucleated jujube, which is more convenient), and then soak it to make it softer and taste better
5. After the glutinous rice is steamed, take it out and mix well with sugar water
6. Then put all the rice out, and then brush the container clean
7. Find a clean damp cloth and spread it on the bottom of the bowl to facilitate the final removal of the cake
8. Lay a layer of glutinous rice and a layer of dates (I also added two layers of raisins, I add whatever I want to eat😄)
9. Each layer of glutinous rice must be compacted
10. Cover with a cloth and steam in the pot, turn to medium heat and steam for 35 minutes.
11. After steaming, find a heavy object and compact it (the small pot I pressed on top is filled with water), press it for 2-4 hours, and then put it in the refrigerator for 2 hours. It is better to cut when it is cool.
12. After refrigerating, take it out of the refrigerator, and then take it out of the bowl with the cloth
13. Just remove the cloth and cut into pieces, any size
14. The cross-sections are full of jujubes and raisins. When cutting each cut, apply some water to both sides of the knife, so that it will not be too sticky and will be easier to cut.
15. I cut a square about 1.5cm thick and 5-6cm long and wide, and cut out 18 pieces. Wrap each piece with plastic wrap, and put it in the refrigerator, the shelf life is about three days (I haven't tried it any longer, because my family eats it all in three days 😄)
Tips:1. Round-grain glutinous rice is made more glutinous than long-grain glutinous rice, so it’s best to use round ones, if you don’t have one, use long ones.
2. The reason why yellow rock sugar is used is because the nutritional value of yellow rock sugar is higher. If not, white rock sugar can also be used. However, it is not recommended to use white cotton sugar or white granulated sugar, firstly because it is unhealthy, and secondly, the cut cake made is not very shiny.
3. Tips for turning a large piece of rock candy into smaller pieces: Put a large piece of rock candy in a bowl, heat it in the microwave for 30 seconds, take it out and knock it to pieces.
4. Try not to use a pot to boil rock sugar when turning sugar water, because in this way the water in the pot will evaporate, and it is difficult to grasp the ratio of sugar to water.
5. The amount of jujube can be adjusted at will according to personal taste. I like to eat a lot of cut jujube cakes, so I put this amount
6. The main purpose of putting the cloth on the tray is to take the whole cake out of the bowl for the final preparation. If there are banana leaves, zongzi leaves, and lotus leaves, it is better. Steamed will have the aroma of leaves. If these are not available You can also put a layer of olive oil on the bottom of the bowl, but the oil will affect the taste of the cut cake, use it with caution!
