Milk-flavored Red Date Rice Cake

Prepare the ingredients: wash the red dates and cut them into strips with scissors, removing the pits and setting them aside. Prepare milk, sugar, and glutinous rice flour.

Mix the red dates, glutinous rice flour, and white sugar evenly, then add milk. First stir until blended, then knead into a dough. Note: Adjust the amount of milk based on the dough's firmness, adding it in small amounts gradually.

Knead the glutinous rice dough to a medium firmness; it will slightly collapse after steaming, so the dough should not be too soft.

Divide the red date glutinous rice dough into small portions, roll them into balls, place them on a steaming tray, and select the pure steaming mode. If you like the outer skin to be crispier and harder, choose a temperature of 115°C; if you prefer it soft and glutinous from the inside out, choose a temperature of 100°C. Steam for 20 minutes, or 25 minutes in a steamer.

The whole house is filled with the aroma of red dates. Eat it hot right after taking it out of the pot; the sticky texture is amazing. If it cools down, just steam it a bit before eating, and it will regain its soft and sticky texture.

The red date meat is very soft and tender.