Brown Sugar & Red Date Steamed Cake
Soft, fluffy, and naturally sweet, this traditional Chinese steamed cake is made with rich brown sugar and sweet red dates (jujubes). This simple, no-knead recipe is beginner-friendly and produces a moist, tender cake that's perfect for breakfast, afternoon tea, or dessert.
Prep Time: 15 minutes
Rise Time: 1 hour 10 minutes
Cook Time: 35 minutes
Total Time: 2 hours
Servings: 8
Ingredients
For the Cake
- 80 g (⅓ cup) brown sugar
- 200 ml (¾ cup plus 1 tablespoon) boiling water
- 300 g (2½ cups) all-purpose flour
- 1 egg
- 3 g (1 teaspoon) instant dry yeast
- 75 g (½ cup) chopped red dates (jujubes)
For the Pan
- 1 teaspoon vegetable oil
Instructions
Step 1: Prepare the Brown Sugar Mixture
Place the brown sugar in a heatproof bowl. Pour the boiling water over the sugar and stir until completely dissolved.
Allow the mixture to cool until it is warm to the touch (40–43°C / 105–110°F). The mixture should feel warm, not hot, before adding the yeast.
Step 2: Make the Batter
In a large mixing bowl, combine the flour, egg, warm brown sugar mixture, and instant dry yeast.
Mix with a sturdy spoon or silicone spatula until a smooth, thick batter forms. The batter should be sticky and elastic, with no dry flour or lumps remaining.
Step 3: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel.
Place it in a warm, draft-free area and let the batter rise for 45–60 minutes, or until it has doubled in size. The surface should appear light, airy, and filled with small bubbles.
Step 4: Add the Red Dates
Gently stir the batter to release excess air.
Fold in the chopped red dates until evenly distributed. Avoid overmixing to keep the batter light.
Step 5: Prepare the Pan
Lightly grease an 8-inch (20 cm) square or round heatproof cake pan with vegetable oil.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Step 6: Second Rise
Place the filled pan into the steamer before turning on the heat.
Cover and let the batter rest for 10–15 minutes, or until it becomes slightly puffy.
Step 7: Steam the Cake
Bring the water to a full boil over high heat.
Cover the steamer and steam the cake for 35 minutes.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is fully cooked.
Turn off the heat and leave the lid closed for 5 minutes before opening the steamer. This helps prevent the cake from collapsing.
Step 8: Cool and Serve
Carefully remove the cake from the pan and allow it to cool for 10 minutes.
Slice into squares or wedges and serve warm or at room temperature.
Chef's Tips
- Use fresh, soft red dates for the best flavor and texture.
- Make sure the brown sugar mixture has cooled before adding the yeast.
- Do not overmix after adding the red dates, as this can reduce the cake's light texture.
- Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the cake.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Estimated Nutrition Facts
Per Serving (1 of 8 servings)
- Calories: 170
- Total Fat: 2 g
- Saturated Fat: 0.6 g
- Cholesterol: 25 mg
- Sodium: 20 mg
- Total Carbohydrates: 34 g
- Dietary Fiber: 1.5 g
- Total Sugars: 11 g
- Protein: 5 g
Nutrition information is an estimate and may vary depending on the ingredients used.
