Nutritious Sweet Rice Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
100 grams Beans, black 100 grams Beans, red kidney 6 tbsp unpacked Brown Sugar 2 tsp Himalayan Pink Salt100 grams Chestnuts 100 gram(s) Fresh Jujube Fruit0.25 cup Pine Nuts 3 cup White Rice, glutinous
1. Soak the beans in water overnight, 12 hours minimum.
2. Soak 3 cups of sweet rice in water overnight as well.
3. Cook 100g of black bean and 100g of kidney bean in 200g of water and 3tbsp of brown sugar until the water reduces to 1/4 of the original amount.
4. Thoroughly drain the sweet rice and grind it into rough, slightly damp flour.
5. Put the damp sweet rice flour through a strainer.
6. Add 2tsp salt, 3tbsp brown sugar, and cooked beans to the sweet rice flour and gently toss.
7. Add 100g chopped raw chestnuts, 70g chopped jujubes, and 1/4 pine nuts and continue to gently toss.
8. Fill a pot with enough water to boil on high continuously for at least 30 minutes. Put the steamer on top and line it with a wet cotton cloth.
9. Gently fill the steamer with the sweet rice flour mixture and poke some gaps so the steam may escape from the lower pot, allowing the rice cake to cook evenly.
10. Allow the sweet rice cake to steam on high heat for 30 minutes and then on medium-low heat for 10 minutes.
11. Lightly grease a plate with sesame oil.
12. Place 30g of decoratively-cut jujube on the greased plate, so that when you place the cooked sweet rice cake out of the steamer, it will look nice when flipped over.
13. Mold the sweet rice cake using the sesame oil.
14. Cut into 30 small bite-sized rectangles.
15. Wrap individually and store in freezer. Let thaw in room temperature to enjoy the original chewiness!
Serving Size: 30 small pieces
2. Soak 3 cups of sweet rice in water overnight as well.
3. Cook 100g of black bean and 100g of kidney bean in 200g of water and 3tbsp of brown sugar until the water reduces to 1/4 of the original amount.
4. Thoroughly drain the sweet rice and grind it into rough, slightly damp flour.
5. Put the damp sweet rice flour through a strainer.
6. Add 2tsp salt, 3tbsp brown sugar, and cooked beans to the sweet rice flour and gently toss.
7. Add 100g chopped raw chestnuts, 70g chopped jujubes, and 1/4 pine nuts and continue to gently toss.
8. Fill a pot with enough water to boil on high continuously for at least 30 minutes. Put the steamer on top and line it with a wet cotton cloth.
9. Gently fill the steamer with the sweet rice flour mixture and poke some gaps so the steam may escape from the lower pot, allowing the rice cake to cook evenly.
10. Allow the sweet rice cake to steam on high heat for 30 minutes and then on medium-low heat for 10 minutes.
11. Lightly grease a plate with sesame oil.
12. Place 30g of decoratively-cut jujube on the greased plate, so that when you place the cooked sweet rice cake out of the steamer, it will look nice when flipped over.
13. Mold the sweet rice cake using the sesame oil.
14. Cut into 30 small bite-sized rectangles.
15. Wrap individually and store in freezer. Let thaw in room temperature to enjoy the original chewiness!
Serving Size: 30 small pieces
Nutritional Info Amount Per Serving
- Calories: 45.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 14.0 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.7 g
- Protein: 1.1 g