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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Warm the water, sugar, and ginger slices on low heat until the sugar fully dissolves. Set aside to cool.
Whisk the glutinous rice flour with the coconut milk in a large bowl.
Gradually add the cooled syrup in 3 parts, mixing well each time to avoid lumps. Stir in the vegetable oil.
Grease a steam-proof tin with oil or line with baking paper, and pour the batter in from a height. Tap the tray gently to release air bubbles. Top with a jujube.
Cover with foil and steam on low-medium heat for 1 hour. Check doneness with a toothpick; it should come out clean.
Cool completely before removing from the mould. Chill overnight for best texture, then slice and pan-fry on medium heat with a little oil until golden brown.
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Both rock sugar and brown sugar work and taste very similar; the main difference is the colour of the dessert.
The texture is sticky and chewy. You can pan-fry it on its own, or dip it in egg before frying for an extra crispy coating.
Do not remove it from the mould before it has cooled down. Chilling overnight in the fridge gives the best result.
Can I use rock sugar instead of brown sugar?
Yes, both rock sugar and brown sugar work well. The main difference is the colour of the dessert.
How can I make the cake extra crispy?
Dip the slices in egg before pan-frying for an extra crispy coating.
Why should I chill the cake overnight?
Chilling overnight helps the cake set properly and enhances its texture.
What should I do if the cake is not cooked through?
If the cake is not cooked through, steam it for a little longer until a toothpick comes out clean.
Can I skip the jujube topping?
Yes, the jujube is optional and can be omitted if desired.
