Ingredients
300g red jujube, stoned
1/2 slab cane sugar
30g water chestnut flour
20g glutinous rice flour
130g tapioca flour
600ml water
Chinese jujube pudding. [Photo by Grace Choy/provided to chinadaily.com.cn]
Instructions:
1. Soak the red jujube in cold water for 20 mins. Blend with 300ml of water at high speed for 30 secs.
2. Press the paste through a sieve with a tablespoon to collect jujube water and set aside.
3. Add 2 to 3 tbsps of water into the water chestnut flour and stir well.
4. Add the jujube water, 300ml of water and the cane sugar into a small pot. Turn on high heat to cook. Keep stirring until the sugar has completely dissolved. Turn off heat and let it cool down.
4.1 pour jujube water into a container.
5. Add the water chestnut flour mixture and stir well. Then sieve the glutinous rice flour and tapioca flour. Stir well thoroughly. Then pour the mixture into a container for steaming.
6. To steam:on stovetop: put in wok when the water boils, steam on high heat for 45 mins; Using electric steamer: Steam at 100?c for 45 mins.
7. Take out when time is up. Wait for the moisture to disperse to serve in warm or keep in refrigerator serve in cool.
Editor:Qiu Xiaochen
