Directions
- 1Prepare the sugar syrup: In a wok, combine caster sugar and water. Cook over medium heat until the sugar dissolves and turns golden brown.
- 2Add boiled water to the sugar syrup.
- 3Add the slab sugar and ginger to the syrup and stir.
- 4Strain the syrup to remove solids.
- 5In a bowl, mix together the coconut milk and the strained sugar syrup.
- 6In another bowl, combine the glutinous rice flour, wheat starch, and corn starch.
- 7Add the coconut milk mixture to the flour mixture. Whisk until smooth.
- 8Add water and corn oil to the mixture and continue whisking until smooth.
- 9Add dark soy sauce to the mixture and stir.
- 10Pour the batter into a greased baking pan and cover with plastic wrap.
- 11Steam for about 1 hour at 100°C or bake in the oven at medium heat for about 1 hour.
- 12Once cooled, remove the cake from the pan and garnish with red dates and gold leaf.
Ingredients
- 135 g Caster sugar
- 20 g Water
- 135 g Boiled water
- 100 g Raw slab sugar
- 20 g Slice of ginger
- 223 g Coconut milk
- 225 g Glutinous rice flour
- 67.5 g Wheat Starch
- 54 g Corn Starch
- 75 g Water
- 23 g Corn oil
- 5 drops Dark soy sauce
Equipment
wokwhiskbaking panovenscalesieve
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