Hakka Ka Hee Ban (Brown Sugar Rice Cakes)

Many people may have never seen this traditional Hakka rice cake before. Hakka Ka Hee Ban (Jia Xi Ban) is a treasured Hakka delicacy with a long history and special meaning.
Named for its persimmon-like shape, Ka Hee Ban symbolizes happiness and good fortune. In the Hakka language, the words for persimmon and joy sound similar. Traditionally, Hakka families prepared Ka Hee Ban before Lunar New Year for ancestor worship, to welcome guests, and because it kept well, it became a cherished holiday tradition shared across generations.
This recipe would not have been possible without the generous help of my aunt and the Hakka elders who kindly shared their experience with me. My aunt reminisced about the flavor, appearance, and the Ka Hee Ban lovingly made by her mother and sister-in-law that she still misses today. Those treasured memories, together with the traditional methods passed down by the Hakka elders, guided me through many rounds of testing and recipe adjustments. This is the version I ultimately developed, with the hope of preserving the flavor remembered through generations and helping more people make this traditional Hakka rice cake at home.
May this traditional Hakka delicacy, filled with cherished memories and heartfelt blessings, continue to bring warmth to kitchens for generations to come.

Watch step by step recipe video below:

Ingredients (Makes about 12–15 rice cakes, depending on size)

Starter

30 g all-purpose flour
3 g osmotolerant yeast*
35 g warm water
Mix well and let rest for about 20 minutes, until bubbly.

*This recipe contains a relatively high amount of sugar, so osmotolerant yeast is recommended. Instant yeast can also be used, but fermentation may take longer. Adjust the proofing time based on the dough's rise.

Main Dough

300 g rice flour (indica rice flour)
60 g glutinous rice flour
50 g dark brown sugar
130 g light brown sugar
230 g water (add first)
1 tbsp vegetable oil

Tips

• A higher ratio of light brown sugar produces a lighter-colored rice cake. More dark brown sugar creates a deeper color and richer aroma.
• Add the sugar in 3 additions. Let the dough gradually absorb the sugar.
  Different brands of rice flour absorb water differently. Adjust the water slightly if needed.
• Fermentation of rice-based dough varies depending on room temperature, sugar content, and the type of yeast used. Rather than relying only on time, look for a noticeable rise and plenty of bubbles on the surface. Under-proofed dough produces a denser texture, while properly fermented dough results in a softer, fluffier rice cake.
• If the dough feels too wet before shaping and cannot hold together, mix in an additional 10 g rice flour if needed and ferment for another 15 minutes.
  Lightly coat your hands with cooking oil while shaping to prevent sticking and create a smoother surface.
  

Preparations

1. Prepare the Starter: Combine the all-purpose flour, yeast, and warm water until smooth. Let rest for about 20 minutes, or until bubbly.
2. Prepare the Main Dough: Mix the rice flour, glutinous rice flour, and 230 g water until combined, then gather into a rough dough. Add the dark brown sugar and light brown sugar in 3 additions, kneading until fully incorporated each time. Finally, add the starter and vegetable oil. Knead until the dough is smooth and evenly mixed.
3. First Fermentation: Let the dough ferment at 79°F (26°C) for about 1 hour. Stir the dough briefly once during fermentation.
4. Second Fermentation: Let the dough ferment for another 1 hour. The dough is ready when it has noticeably expanded and the surface is covered with bubbles. * If the dough feels too wet before shaping and cannot hold together, mix in an additional 10 g rice flour if needed and ferment for another 15 minutes.
5. Shape: Once the water reaches a full boil, steam over high heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes before serving.
6. Steam: Once the water reaches a full boil, steam over high heat for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes before serving.