Yellow Millet Sticky Rice Cake (Huang Mi Liang Gao)
A refreshing, chewy Chinese chilled dessert made with layers of pumpkin-infused millet and sweet glutinous rice.
Equipment
- 1 Tiered Steamer Used to steam rice and millet simultaneously.
- 1 Rectangular Container Used for molding the cake (approx 6x6 inches).
Ingredients
- 1/2 cup Yellow Proso Millet Soaked 12 hours
- 1 cup Glutinous Rice Soaked 12 hours
- 2 tbsp Granulated Sugar Adjust to taste
- 3.5 oz Pumpkin Peeled and cubed
- 1 tbsp Raisins Optional
Instructions
- Soak millet and glutinous rice separately in cold water for 12 hours. Drain well before cooking.
- Place millet and pumpkin in one bowl, and glutinous rice in another. Add just enough water to barely cover the grains in both bowls.
- Steam both bowls in a tiered steamer over medium-high heat for 40 minutes until the rice is translucent.
- Add 1 tbsp sugar to the millet bowl and mash the pumpkin into the millet to create a smooth yellow paste.
- Add 1 tbsp sugar to the glutinous rice and stir vigorously to develop stickiness.
- Line a container with oiled plastic wrap. Sprinkle raisins, layer the white rice first, followed by the yellow millet. Press firmly.
- Cover and refrigerate for 4 hours. Slice with a wet knife and serve with honey.
Notes
Nutrition information is calculated using an ingredient database and should be considered an estimate. Actual values vary. SAFETY: Ensure rice is cooled to room temperature before refrigerating to prevent bacterial growth. Store for max 3 days. Recipe developed via 4 test batches to ensure correct grain-to-water ratios.