Jujube Cake

Two ingredients and a steamer. Dried jujubes (Korean dates) kneaded with glutinous rice flour create a soft, chewy cake that’s naturally sweet without any added sugar.

Jujubes are the whole sweetener here. Their concentrated date-like sweetness and sticky texture bind the glutinous rice flour into a pliable dough. Knead until the jujube pieces break down evenly throughout the flour. The dough should be smooth enough to press into molds and hold its shape.

Steaming for 5 to 10 minutes is all it takes. The glutinous rice flour turns translucent and chewy, while the jujubes soften further. The finished cakes should be very soft, almost pillowy, but firm enough to hold their molded shape when turned out.

Chef Tips

• Use soft, pliable jujubes. Hard, dried-out jujubes won’t knead into the flour. Soak them in warm water for 30 minutes if they feel stiff.
• Remove the jujube pits first. Slice around the pit and mash the flesh before kneading with the flour.
• Don’t over-steam. More than 10 minutes and the cakes lose their soft, bouncy texture and turn gummy.
• Oil the molds lightly so the cakes release cleanly. Glutinous rice is very sticky.

Variations

• Pine nut garnish: Press a few toasted pine nuts into the top of each cake before steaming for a nutty, traditional Korean look.
• Sesame coating: Roll the finished cakes in toasted sesame seeds for a fragrant, crunchy exterior.
• Chestnut filling: Wrap a small ball of sweet chestnut paste inside each rice cake before steaming.