Matcha Red Date Rice Cake, with the fresh fragrance of matcha and the sweetness of red dates, chewy and super delicious.

10 red dates, washed and chopped in advance, set aside. Mix 4 grams of matcha powder and 4 grams of vegetable oil together.

Stir until all the matcha powder is completely dissolved, then set aside for later (Note: Matcha powder is oil-soluble, so using vegetable oil can dissolve the matcha powder very well).

Mix 180 grams of glutinous rice flour, 20 grams of milk powder, 10 grams of white sugar, and 240 grams of milk together until well combined.

Stir until the batter is smooth.

Then evenly divide it into 2 parts.

Add the prepared matcha paste to the portion of batter.

Stir until the color is uniform.

Add the prepared chopped red dates into the two batters.

Just mix well.

Line the mold with silicone paper in advance, pour in the batter, and place a sheet of silicone paper in the middle to separate the batter.

After pouring the batter, simply pull out the silicone paper in the middle.

Put it in the pot to steam, and steam for 25 minutes after the water boils.

After steaming, take it out and let it cool slightly.

If you rub a little water or oil on the knife, it will be less sticky when cutting, and using cotton thread to cut is also very convenient.

Matcha and red date rice cake, done O(∩_∩)O

The matcha is fragrant, the red dates are sweet, and with one bite, the fragrance carries a hint of sweetness.

Sticky sweet and super delicious.