Ziziphus Jujuba Rice Cake From Forbidden City

Ziziphus Jujuba Rice Cake is a common cold dish ordered in Chinese restaurants. It goes by the name "soft heart" as well. Jujuba, glutinous rice flour, water, rock sugar, and other ingredients are steamed to create this delicious dessert.

Background story:

The history of Ziziphus Jujuba rice cake can be traced back to the Han Dynasty (206 BCE – 220 CE) in China. During this time, rice cake made with jujubes was considered a delicacy and was often served during special occasions such as weddings and festivals since it was believed to bring good luck and prosperity.

Healthy dessert：

Jujubes are rich in antioxidants, vitamins, minerals, vitamin C, potassium, and iron. When combined with glutinous rice, which is a good source of carbohydrates and protein, jujube rice cake can provide a range of nutritional benefits.

Fun fact:

Ziziphus jujuba rice cake is commonly eaten by Chinese couples attempting to conceive since the jujube fruit is seen as a sign of fertility in Chinese culture.

Materials needed:

• Ziziphus jujuba (you can find in most Asian grocery stores)
• Glutinous rice flour
• Osmanthus Syrup
• Rock sugar or sugar (optional)

Tool needed:

• Large mixing bowl: to mix the glutinous rice flour and water into a dough.
• Steamer: to steam the Ziziphus Jujuba Rice Cake.
• Knife and cutting board: to pit and chop the Jujuba.
• Steam pot: to heat water and dissolve sugar for making the syrup.
• Spoon: to scoop and transfer the glutinous rice dates to the pot of syrup for cooking.
• Serving dish: to present the finished glutinous rice dates.

Removing the core of Ziziphus Jujuba is like uncovering a hidden treasure. While cutting and removing the core, it is important not to chop off the jujube, but an opening is required to remove the core. Notice that we want to ultimately keep the jujube whole.

Form a dough by mixing glutinous rice flour and warm water in a ratio of 2:1.

Tips:

• Slightly warm water brings the appropriate viscosity.
• When you are done, remember to keep the dough moist by covering a plastic wrap.

Form the glutinous rice dough into thin strips, cut the strips to the same length as the jujube, and fit them into the jujube.

Tips:

• The glutinous rice strips should match the size of the jujube.
• Before putting them into the steamer, avoid arranging them too close together or they will stick together. (See the photo below)

Heat water in the second layer of steamer, add sugar, and whisk until the sugar is all dissolved. Then, layout each jujube in the first layer, and steam the glutinous rice dates in a steamer for approximately 15-20 minutes.

If you're familiar with Japanese mochi, you might compare the texture of Ziziphus Jujuba Rice Cake to that. When you find that the cake in the steamer has the texture of mochi and it is crystal clear like white jade, it means they has been steamed well.

The final step is topping the sweet-scented osmanthus syrup! The osmanthus syrup offers a delicate sweetness and flowery flavor that lifts the dish to a new level.

Ziziphus Jujuba Rice Cake has a soft and chewy texture. The Chinese red dates in the cake may also impart a slightly tangy and fruity flavor. The sweetness level may vary depending on the amount of sugar or honey used. The glutinous rice flour used in the cake gives it a smooth and silky texture that feels wonderful in the mouth.