Chinese Jujube Date Sticky Rice Cake is a traditional sweet served during Chinese New Year. It has a chewy, taffy-like texture and a warm, roasted aroma from jujube date jam made with dried jujube dates. Over the years I’ve experimented with sticky rice cake recipes from my mother’s collection and my aunt Florence Lin’s cookbooks. There are countless variations, and each one brings a slightly different texture and flavor.
This year I tried my Auntie Florence’s Jujube Date Sticky Rice Cake. Her recipe calls for jujube date jam, which can be hard to find, so I made my own. Dried jujube dates lend a subtle roasted-sweet flavor reminiscent of roasted chestnuts. That gentle, nutty sweetness is noticeable but not overpowering in the finished cake.
If you prefer not to make jujube date jam, Auntie Florence recommends substituting dark brown sugar. Brown sugar will sweeten and darken the cake but cannot replicate the delicate roasted fragrance of jujube dates. Many modern recipes use brown sugar because it’s simpler and less time consuming than preparing jujube date jam, but the original versions were likely made with dates, based on the authentic recipes in Auntie Florence’s collection.
When I first got Auntie Florence’s baked coconut sticky rice cake recipe she suggested Mochiko brand sweet rice flour from California. It’s finely milled and consistent, and I recommend it for best results.
The batter for this cake is thick and dense, which gives the finished cake its signature sticky texture.
This cake is steamed, not baked. You can steam it on the stovetop for about an hour, or speed the process by using a pressure cooker or Instant Pot for roughly 30 minutes. If using a pressure cooker or Instant Pot, a small cake pan is required (I used a 6″ pan). The recipe yields two 6″ cakes, so an Instant Pot is most convenient if you halve the recipe. I tested both methods—one cake in the Instant Pot and one steamed conventionally—and both produced excellent results.
When pressure-steaming, place a trivet in the pot, add a cup of water, and cover the cake pan before starting the cook cycle.
I found the jujube date sticky rice cake delicious and shared pieces with family—my mom and sister enjoyed it as well. A small slice is satisfying because the cake is rich and dense.
Serve the cake fresh or the next day; it firms up slightly with time. Refrigeration will make it a bit firmer—warm slices in a toaster oven or microwave to soften. For a different texture, reheat slices in a toaster oven or dip them in beaten egg and pan-fry briefly for a golden crust.
Jujube Date Sticky Rice Cake
Dessert
Chinese
Ingredients
-
1
pound
sweet rice flour -
1/2
teaspoon
baking soda -
11
ounces
jujube date puree or date jam -
1/2
cup
sugar -
1 3/4
cups
water -
1/2
cup
oil
flavorless -
2
dried jujube dates
for decoration
Instructions
-
In a medium bowl, whisk together sweet rice flour and baking soda.
-
In a large bowl, whisk the jujube date puree or jam with sugar and water until the sugar dissolves. Gradually add the rice flour mixture and stir until smooth, then slowly mix in the oil until fully incorporated.
-
Line two 6″ cake pans or one 8″ pan with plastic wrap. Divide the batter between the two 6″ pans or pour into the 8″ pan. Cover the pans with aluminum foil.
Instant Pot or Pressure Cooker Method
-
This method works best with a 6″ cake pan. Place a steam trivet in the Instant Pot or pressure cooker and add 1 cup of water. Put the cake pan on the trivet, cover, and set to pressure cook for 30 minutes.
-
Allow a natural pressure release. Carefully remove the pan and let the cake cool before unmolding.
-
Serve at room temperature, sliced into wedges. Store leftovers in the refrigerator or freeze for up to one month. To reheat, toast slices in a toaster oven or pan-fry after dipping in beaten egg for a crisp exterior.
Steaming Method
-
Set up a two-tier steamer and bring the water to a boil. Place one cake pan on each steamer tier, cover, and steam for about one hour.
-
Carefully remove the pans and let the cakes cool before unmolding.
-
Serve at room temperature. Store extras in the refrigerator or freeze. Reheat in a toaster oven or pan-fry slices after dipping in beaten egg for a different texture.
Recipe Notes
Adapted from Florence Lin’s Complete Book of Chinese Noodles, Dumplings and Breads. If you don’t have jujube date jam or prefer not to make it, you can substitute 1 1/2 cups dark brown sugar in place of the date jam plus sugar for a darker, sweeter cake.
Calories from Fat 63