Hakka Sweet Rice Cake

Hakka Sweet Rice Cake (客家甜米糕) is a traditional Hakka sticky rice dish made with glutinous rice, black sugar, dried longan, and rice wine. Soft, chewy, and fragrant, this traditional rice cake carries a special meaning of celebration and blessings in Hakka culture.

In some Hakka communities, sweet rice cake is traditionally prepared by the bride’s family as part of the wedding gifts, carrying the parents’ love and blessings with their daughter as she begins a new chapter of life. Traditionally, two sweet rice cakes may be prepared, one large and one small. The larger one is shared with family and friends to celebrate the joyous occasion, while the smaller one is reserved for the newlyweds. The sweet, sticky glutinous rice symbolizes a loving relationship and a happy, lasting marriage. Customs and preparation may vary among regions and families, but sweet rice cake carries the same heartfelt meaning: a family’s love for their daughter and their blessings for her new life. This recipe combines short- and long-grain glutinous rice with black sugar, brown sugar, dried longan, and a touch of rice wine. The result is soft, chewy, and pleasantly sweet, with the rich aromas of black sugar and longan.

Through this video, we hope to preserve not only this traditional Hakka rice dish, but also the story and meaning behind it.

 

Watch step by step recipe video below:

Ingredients

300g short-grain glutinous rice
300g long-grain glutinous rice
75g dark brown sugar
75g light brown sugar
120g water (Soaking dried longan)
50g rice wine
100g dried longan
1 tbsp cooking oil
Raisins, a small amount
White sesame seeds, a small amount

Tips

If using a rice cooker, the glutinous rice does not need to be soaked beforehand. Use a rice-to-water ratio of about 1:0.7. For more distinct rice grains, adjust to about 1:0.6. Water absorption varies depending on the brand and age of the glutinous rice, so adjust the amount of water as needed.

Once steamed glutinous rice is added to the syrup, there is no need to keep cooking it as you would fried rice. Use the lowest heat, or turn off heat and gently mix using the residual heat of the pan. High heat can cause the rice cake to stick and may make the glutinous rice increasingly dry.

Add freshly steamed glutinous rice to the syrup while still hot. This helps the rice absorb the flavors of brown sugar, dried longan, and rice wine and makes it easier to mix evenly.

Transfer the rice cake to the mold while still slightly warm. It will still be sticky enough to press firmly and hold its shape, resulting in cleaner slices once cooled.

Preparations

1. Rinse short-grain and long-grain glutinous rice. Cover with plenty of water and soak for at least 4 hours, or refrigerate and soak overnight.
2. Drain soaked glutinous rice well and spread evenly in a steamer. Steam over high heat for about 30 minutes, or until fully cooked. Halfway (~15 minutes) through steaming, gently loosen the rice. If the surface looks dry, sprinkle with a little water and continue steaming. This helps keep the rice from becoming dry or hard.
3. Soak dried longan in 120 g water for about 20 minutes to soften slightly. Reserve the soaking water; it will be added to the rice cake later.
4. Brown sugar longan syrup  Place light and dark brown sugars in a nonstick pan. Add dried longan and its soaking water, then heat over medium-low heat. Once sugar has dissolved, reduce to low heat and gently stir for 1–2 minutes. Stir in rice wine at the end.
5. Steam glutinous rice Reduce heat to the lowest setting, or turn off heat and use the residual heat from the pan. Transfer freshly steamed hot glutinous rice to the pan.
6. Using a wooden spatula or silicone spatula, gently fold from the bottom while loosening the rice so every grain is evenly coated with brown sugar syrup. Add 1 tbsp cooking oil and gently mix until evenly incorporated. This gives the rice cake a glossy finish and helps prevent sticking.
7. Rest and shape Once evenly mixed, cover and let the sweet rice cake rest for about 15 minutes, allowing the rice to gradually absorb the flavors of brown sugar and longan. Let cool slightly while still warm, then transfer to a mold and press firmly to shape.
8. Garnish with a small amount of raisins and white sesame seeds, if desired. Let cool before slicing and serving.