Yellow Rice Cold Cake

For millet, use glutinous large yellow millet, and for glutinous rice, choose round glutinous rice. This way, the chilled cake will have a more glutinous texture. Put the large yellow millet and round glutinous rice into two separate bowls, add enough cold water to soak them, and let them soak for at least twelve hours. If not soaked sufficiently, the chilled cake will be hard and have a poor texture.

After soaking, rinse clean and drain the water. Add rice wine juice, which can be either pure rice wine juice or the liquid remaining after filtering out the rice grains from glutinous rice wine (fermented sweet rice). After adding, stir evenly and steam for half an hour.

Prepare the raisins and pumpkin. Peel the pumpkin and steam it until soft, then mash it and set aside. Wash the raisins and soak them in warm water for twenty minutes until soft, then chop them and set aside.

Steam the glutinous rice and millet until fully cooked and remove from the pot. Add pumpkin puree and fine sugar to the millet and mix thoroughly (the weight of the pumpkin puree should be as dry as possible, without juice). Add fine sugar and chopped raisins to the cooked glutinous rice and mix evenly.

Next, prepare a bowl of honey water. Honey water can help prevent sticking and add sweetness. It is especially important in the process of making yellow rice jelly, as it can greatly reduce the difficulty of operation. It must be prepared in advance and cannot be omitted. Simply mix honey and cooled boiled water in a bowl until evenly combined. Frying pot: LISSA large 300ml model.

Once all the preparation work is completed, you can start the assembly. Apply a layer of honey water to the bottom and sides of the mold.

Pour in the round glutinous rice, then use your hand dipped in honey water to spread and press the rice evenly. Pour the big yellow rice on top, and again use your hand dipped in honey water to spread and press it evenly. Using honey water throughout can effectively prevent sticking. Cover with a lid and refrigerate for more than four hours to set.

After refrigeration, take it out, brush the surface with honey water, and cut into pieces with a spatula.

The foxtail millet makes up about one-third of the round glutinous rice, and the proportion is very good.

The sweetness is moderate, sticky and glutinous, super delicious. I just love this kind of chewy texture. My son said he especially likes the raisins inside~