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1
500 grams of round white glutinous rice, washed and soaked in water for 1-2 days. -
2
Soak until the glutinous rice is crushed by hand or small bubbles form on the surface of the soaking water and it smells slightly sour. Wash the soaked glutinous rice, drain and sieve to remove the moisture. The glutinous rice weighs 714 grams after soaking in water. Put the glutinous rice into a pressure cooker and add 500-550 grams of water. -
3
Turn on low heat and simmer until gas is released, about 6-7 minutes. Turn off the heat and release the pressure naturally. At this time, the glutinous rice has been saturated with water. There is no excess water in the pot, and the glutinous rice grains are distinct. -
4
Prepare a six-inch taller mousse mold and place a damp steamer cloth underneath. Pre-prepared pitted red dates and homemade red bean paste filling. -
5
Divide the cooked glutinous rice in the pressure cooker into four equal parts, use a silicone spatula to spread one part flat in the mousse mold, and compact it. If there is any remaining soup in the pot, pour two or three ladles over each layer of rice. -
6
Arrange the pitted red dates neatly on the glutinous rice. -
7
Take 1/4 of the glutinous rice and continue to spread it on the red dates, compact it, and then spread a layer of homemade red bean paste. -
8
Repeat the action just now. Spread 1/4 of the glutinous rice and put red dates on top. -
9
Finally, put red dates and raisins on the surface to make a pattern. -
10
Put it into a pressure cooker and steam it for 20 minutes. If you like the texture soft and waxy, you can pour some water on the rice at this time. -
11
Steam and let cool. Cover the surface of the rice cake with a layer of plastic wrap, wet the steaming cloth at the bottom with cold boiled water, and press to release it. -
12
Beautiful and delicious glutinous rice cakes. -
13
It is more convenient to cut into pieces and eat. After cutting into pieces, you can wrap them in plastic wrap. It can be kept frozen and re-steamed when ready to eat.