Chinese Red Date Cake 紅棗糕
Chinese new year is coming, many of us are so busy making Chinese cakes, radish cake, sugar cake (Nian Go) , water chestnut cake….and this red date cake is my favourite. It made of red date paste, not too sweet but with very nice date flavour.
In Chinese restaurant, they always serve steamed date cake with many layered. This one is just one layer (so much easier!) and you can slice it and pan-fry it with egg. Sooooo yummy!
新年又到，紅棗糕是其中很受歡迎的賀年糕點。充滿紅棗香，Q彈有口感，不太甜，非常美味！平時在酒樓吃到的紅棗糕都是蒸的，一層一層。
這個賀年糕點，就只做一層，簡單快捷！將紅棗打成泥，顏色更深，味道更香濃！再煎香紅棗糕，更軟更煙韌. 自己做的比街賣的更好味。大力推介這個食譜！
Wash and deseed the red dates, soak it for an hour. Bring 800ml water to boil, add in red dates, bring it to boil again and simmer for 20 minutes until softened.
Blend the red dates and water into puree. Then sift the puree.
Add the puree and sugar in a pot, cook under medium heat until sugar dissolved, set aside until warm.
Mix the tapioca flour, glutinous rice flour and water chestnut flour together. Gradually add the red date syrup, mix well until smooth.
Brush a layer of oil in a tin, then pour into the batter. Steam on medium heat for one hour. 
將紅棗洗淨、去核，用水浸一個小時 (倒去浸紅棗的水）。然後煮沸800毫升水，下紅棗，再煮沸後，轉小火再煮20分鐘至紅棗軟身。
將紅棗和煮紅棗的水(800毫升)，放入攪拌機內，攪拌至泥。用篩過濾紅棗泥。
然後將紅棗泥和片糖放入煲內，用中火煮至糖溶化，待涼備用。
將木薯粉、糯米粉和馬蹄粉拌勻，然後逐少加入紅棗糖漿，拌勻至幼滑，沒有粉粒。在容器內塗一層油（這有助脫模) ，用篩再過濾麵糊入容器內，用中火蒸約一個小時，用插入竹纖而抽出沒有粉漿黏著即可。
- 200 gram red dates
- 800 ml water
- 120 gram sugar
- 160 gram tapioca flour
- 50 gram glutinous rice flour
- 20 gram water chestnut flour
- 200 克 紅棗
- 800 毫升 水
- 120 克 片糖
- 160 克 木薯粉
- 50 克 糯米粉
- 20 克 馬蹄粉
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Wash and deseed the red dates, soak it for an hour. Bring 800ml water to boil, add in red dates, bring it to boil again and simmer for 20 minutes until softened.
-
Blend the red dates and water into puree. Then sift the puree.
-
Add the puree and sugar in a pot, cook under medium heat until sugar dissolved, set aside until warm.
-
Mix the tapioca flour, glutinous rice flour and water chestnut flour together. Gradually add the red date syrup, mix well until smooth.
-
Brush a layer of oil in a tin, then pour into the batter. Steam on medium heat for one hour.
Based on 15 Review(s)My New Cookbook
