Nine-Layer Oil Cake

Nine-Layer Oil Cake

　　A Hainan snack. Made by grinding rice into a slurry, then steaming it with sugar and oil. The cake features alternating yellow and white layers, with distinct layers, a smooth and soft texture, rich oily fragrance, and a sweet, refreshing taste.

　　Key preparation points:

　　Wash 1 kg of rice, soak in clean water for 3 hours, then finely grind it into a 100% moisture content rice slurry. Add 1/5 of raw starch (powder obtained after mashing cassava and removing the residue), and divide into two equal parts.

　　Mix 400 g of white sugar and 400 g of brown sugar separately with 500 g of water each, bring to a boil, strain out impurities, and while still hot, pour each into one of the two portions of the rice slurry. Stir well to form a semi-cooked paste. Then add 200 g of scallion oil to each paste and mix evenly.

　　Grease a thin iron round-bottomed flat plate. Pour in a 3 mm thick layer of the white sugar paste, steam for three minutes, remove, then pour in a layer of the brown sugar paste and steam for three minutes, remove. Repeat this process, alternating between white and brown sugar pastes until you have nine layers. Steam the final (ninth) layer a bit longer to ensure it is fully cooked.

　　Cut the steamed oil cake into pieces, arrange on a serving plate, lightly grease the surface, and sprinkle with a thin layer of fried sesame seeds to finish.