Black Rice Cake Recipe

After countless attempts and many lessons learned, I finally achieved the perfect black rice sponge cake. It's delightfully fluffy and soft, with just the right amount of elasticity, avoiding any stickiness or collapse. The rich aroma of black rice and red dates fills the air, promising a unique and delightful taste experience.

Course Dessert

Cuisine Chinese

Prep Time 30

Cook Time 35

Soaking Time 8

Servings

Calories 642kcal

Ingredients

150 g black rice
30 g red dates to add more sweetness
150 ml water for blending
2 g yeast
10 g white sugar adjust according to your preference
1 egg
120 g flour
Sesame seeds for topping
5 red dates halved for decoration

Instructions

Soak the Black Rice: Soak 150g of black rice in water overnight. If the weather is hot, it's best to keep it in the refrigerator. Drain the soaked black rice.
Blend: Place the black rice in a blender, add 30g of red dates for added sweetness, and 150ml of water. Blend until smooth.
Mix: Pour the mixture into a bowl, add 2g of yeast, 10g of white sugar (adjust according to your taste), and one egg. Mix well.
Add Flour: Add 120g of flour and continue to mix until there is noticeable resistance and the batter is thick.
First Fermentation: Cover with plastic wrap and let it ferment for about 45 minutes until it increases to about 1.5 times its original size. Remove the plastic wrap and stir to release the gas.
Prepare the Molds: Brush small bowls with oil, pour in the batter, smooth the surface, and gently shake the bowls. Sprinkle sesame seeds on top and decorate with halved red dates (a total of 5 dates). Let it rise again for 10 minutes.
Steam: Add cold water to the steamer, place the bowls with batter inside, and start steaming. Once the water boils, steam for 30 minutes. Turn off the heat and let it sit for 5 minutes before removing.

Video

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