Ingredients:
Red Date Paste:
- Water 500 ml
- Red Dates - 300 g / 4.5 cups
Cake Batter:
- Water Chestnut Flour - ½ box = 115 grams = ¾ cup
- Tapioca Starch – 30 grams = 3 Tbsps + 1 Tsp
- Water 300 ml
- Cooking oil spray
Instructions:
Red Date Paste:
Using the Pressure Cooker:
1. Remove the pits from the red dates with a pair of scissors.
2. Place red dates and 500 ml water into the pressure cooker. Pressure cook for 10 minutes and release pressure with a quick release.
3. Let it cool, then add all the water and red dates into the blender and blend into a smooth paste.
Note: If you forgot and had it let naturally released, and all the dates have absorbed all the water, top it up with 500 ml water again.
Using a Steamer:
1. Steam the red dates over high heat for about 10 minutes.
2. Let them cool, then add all the water and red dates into the blender and blend into a smooth paste.
Cake Batter:
1. In a large mixing bowl, add 300 ml of water, then gradually add the water chestnut flour to it. Stir as you gradually add in the flour.
2. Add the tapioca starch into the cake batter, stirring continuously to avoid lumps.
3. Slowly add the red date paste to the flour mixture, stirring continuously until well combined.
Assembly and Steaming with the Pressure Cooker:
1. Grease a round or rectangular cake pan with cooking spray.
2. Pour 1/4 of the batter into the pan and spread it evenly. Cover the pan with tin foil.
3. Add 1 to 2 cups of water to the base of the pressure cooker and place a trivet or a steamer basket in the pressure cooker.
4. Carefully place the cake pan on the trivet inside the pressure cooker.
5. Close the pressure cooker lid and pressure cook on high pressure for 5 minutes. Set to quick release when done.
6. Repeat this process four times, creating 4 layers.
7. For the final layer, cook for an additional 5-10 minutes until a toothpick inserted into the center comes out clean.
Assembly and Steaming with a Steamer:
1. Grease a round or rectangular cake pan with cooking spray.
2. Pour 1/4 of the batter into the pan and spread it evenly.
3. Add 1 to 2 cups of water to the base of the wok or pan and place a trivet or a steamer basket in it.
4. Carefully place the cake pan on the trivet.
5. Cover with a lid and steam over high heat for 20 minutes.
6. Repeat this process four times, creating 4 layers.
7. To check to see if it is cooked through, insert a clean toothpick into the center, and if it comes out cake then the cake is done.
Serving:
1. Allow the cake to cool before slicing into portions. Decorate with goji berry or osmanthus flower on each piece of cake.
2. Serve the Layered Red Date Cake with tea.
Enjoy your delicious and visually appealing Healthy Chinese Layered Red Date Steam Cake!
健康中式红枣蒸糕
食材:
红枣糊:
- 水500毫升
- 红枣 - 300克 / 4.5杯
面糊:
- 马蹄粉 - ½盒 = 115克 = ¾杯
- 木薯淀粉 - 30克 = 3大匙+1小匙
- 水300毫升
- 食用油喷雾
制作方法:
红枣糊:
使用压力锅:
1. 用剪刀去除红枣的核。
2. 将红枣和500毫升水放入压力锅中。压力煮10分钟，然后快速排压。
3. 冷却后，将所有水和红枣放入搅拌机中，搅拌成细腻的糊状。
注意:如果红枣子吸收了所有的水，再加入500毫升水到搅拌机里。
使用蒸锅:
1. 将红枣在高温下蒸约10分钟。
2. 冷却后，将所有水和红枣放入搅拌机中，搅拌成细腻的糊状。
面糊:
1. 加入300毫升水到搅拌器里，然后逐渐加入马蹄粉。
2. 加入木薯淀粉，不断搅拌以避免结块。
3. 将红枣糊慢慢加入面糊里，不断搅拌直至均匀混合。
使用压力锅蒸制:
1. 蒸盘喷上油，再倒入 1/4 的面糊到蒸盘中。
2. 用锡纸盖住蒸盘。
3. 加入 1 - 2 杯水到压力锅里。再放入蒸架.
4. 把蒸盘放上去。盖上压力锅盖
5. 用高压煮 5 分钟然后手动快速排压。
6. 重复以上步骤 2 次
7. 最后一层 （第四层），煮 5- 10分钟。
8. 用插入牙签的中心。 拔出干净的牙签代表蒸糕已熟。
组合和使用蒸锅蒸制:
1. 蒸盘喷上油，再倒入 1/4 的面糊到蒸盘中
2. 加入 1 - 2 杯水到锅里。再放入蒸架.
4. 水滚后把蒸盘放上去。盖上锅盖
5. 用大火蒸煮20分钟。
6. 重复以上步骤，一共制作 4 层。
7. 用插入牙签的中心。 拔出干净的牙签代表蒸糕已熟。
完成后：
8. 蒸糕冷却后，放上枸杞或桂花来点缀。
9. 与茶一起享用
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