Ginkgo Candied Date Rice Cake

Ginkgo Candied Date Rice Cake

1. Prepare all ingredients

2. Soak glutinous rice and yellow rice in warm water for about 2 hours

3. Pour the glutinous rice into the rice cooker, press the corresponding steaming button, 50 minutes later, it will be steamed [yellow sticky rice is also made in the same way, I will omit it here]

4. When steaming glutinous rice, boil ginkgo in water

5. Candied dates slices

6. Put 40 grams of sugar and ginkgo into the glutinous rice and mix well. After the yellow sticky rice is also ready, add 40 grams of sugar and candied dates and mix well (I didn’t take the same steps again)

7. 2 even molds are coated with olive oil

8. Put the 2 types of sticky rice in the 6th step into 2 sets of molds and compact them

9. Cover with plastic wrap, put it in the freezer for about 1 hour, don’t freeze it, it’s just a bit cool

10. After taking it out, you can use it for soft production and scratch it along the edge for better demoulding.

11. After that, demould, put the remaining sticky rice in the middle again (you can put it in any way), or use the mould on the back

12. Top with homemade hawthorn cake, chopped up for decoration, it tastes better after cooling.

Tips:

Warm reminder for silk scarf: Sticky rice can also be added with other dried fruits to make a variety of shapes.