Ingredients
4 3/4 c. or more water
3 1/2 c. dark brown sugar
2 lb. mochi flour
3 Tbsp. oil
1 red date
sesame seed
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Chinese red dates — soups, tea, desserts, sticky rice stuffing
Dried lotus seeds — sweet soup, mooncake paste, porridge
Fragrant osmanthus flowers — jelly, rice wine, tea, desserts
Chinese rock sugar — red braising, chrysanthemum tea, desserts
Small sago pearls — coconut sago pudding, tong sui, bubble tea
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Stir water and sugar together over low heat until sugar is dissolved. Bring to a boil, remove from heat and let cool. Add gradually to the flour; mix well. Add oil; mix well. Pour mixture into a pan or Pyrex dish (about 8 inches in diameter and 3 inches deep) which has been lined with oiled ti leaves. Steam 3 hours. (One cup fresh shredded coconut may be added to the pudding before steaming; mix well.) When pudding is done, place 1 red date in the center; sprinkle with sesame seed.