Chinese Rice Cake 蜜枣松糕

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I think I’m a sweet rice-holic. Anything made out of sweet rice is absolutely my favorite kind of food, particularly the desert ones. I heard this idea from many places now that turns sweet rice directly into dough using blenders and use the dough to make rice balls. I set out to test it out. However, it turns out that the dough is not as smooth as I would like it to be, oh well, maybe it will be better to make a rice cake instead! That was actually pretty good – sweet and chewy and super easier than make dozens of rice balls. By the way, this type of rice cake is very popular in the eastern region of China.


Sweet Rice 2 cups ( can not be substituted by any other types of rice)

Sugar 6 table-spoon (more if prefer sweeter)

Chinese dates 15 pieces more or less  (Regular dates is fine too just make sure pitted)

Filling: Red Bean Paste, Lotus seeds paste or other Chinese desert paste 1/2 cup


Soak the rice in 4 cups of water overnight. Pour the whole thing into a blender and blend well. Put it into a cheese cloth to drain. When it become a dough like state, break them up and mix in the sugar. They should look like coarse corn meal at the end. Then put half of them into a greased spring form pan (so it’ll be easy to take the cake out later) ; add in the desert paste, spread it out evenly in the middle. There should be a margin around it such that the filling does not leak out. Then cover it with the remaining rice. Place the dates on top and steam the cake for an hour in median low heat.

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