Steamed Sugar-Pulled Cake

Steamed Sugar-Pulled Cake

　　Steamed Sugar-Pulled Cake is a steamed dessert known for its loose, fluffy strands, soft and glutinous texture that melts in the mouth, and sweet, fragrant, rich flavor that is oily yet not greasy. It is made using steaming and stir-frying methods. This dish is a traditional famous snack from Chongqing and can be served as a dim sum at banquets. Originally created at the “Jiujiang Banquet Restaurant” in Jiangbei District, it is also known as “Jiangbei Steamed Sugar-Pulled Cake.”

　　Premium flour, maltose, fermented starter, and water are kneaded and fermented. Then, baking soda, lard, and white sugar are added and mixed evenly. The dough is rolled into thin sheets, brushed with lard, rolled into cylinders, and then shaped into strips about the thickness of a pinky finger. These strips are cut into 1 cm wide strands, steamed until cooked, then pulled apart to form the cake strands. LpH

　　The cake strands are stir-fried in hot lard over high heat until fully infused with oil, then removed from the pan. White sugar, sesame powder, and osmanthus honey are sprinkled on top, and the mixture is served on a serving plate. LpH

　　Key tips: Use well-risen dough; when rolling out the thin dough sheet, evenly spread melted lard to ensure the strands remain loose after cutting. Steam thoroughly over high heat in one go, gently pat the steamed cake after removing from the basket, and promptly loosen the strands while hot. Pay attention to the heat to avoid breaking, burning, or sticking to the pan. LpH