Jen brought these lovely little tea cakes to our meeting this past weekend. She provides this recipe by popular demand.
This was taken from the New Asian Cuisine website. It’s kind of like Sandra Lee’s version of prosperity cakes, so I’m a little shy to share how incredibly simple they are. But since this website says her aunt makes these this way and she owns a Chinese restaurant, I’m going to say they’re at somewhat authentic…
Here’s to a happy and prosperous year and may the year of the rabbit rock!
Makes six cakes
1 cup water (room temperature)
1/2 cup brown sugar
1 cup all-purpose flour
1 cup pancake mix (complete)
Decoration: 3 dried red dates, each sliced in half (optional)
Preparation:Stir together brown sugar and water until sugar has dissolved. Then, gradually mix in flour and pancake mix until a batter forms. Insert six paper cupcake liners into six stiff tin-foil cups that will hold their shape during steaming. Fill cupcake liners to the brim with batter. If using red dates, cut dates in half and soak them in hot water for a few minutes to soften before using. Then, dot the top of each cake with half a red date. Steam for 30 to 45 minutes — the cakes are done when you stick a toothpick in and it comes out clean. If not eating right away, keep them refrigerated and re-steam them for five minutes before serving.