• 325ml (1½ cups) water
  • 500 gm (2½ cups) dark brown sugar
  • 950 gm (4½ cups) sweet glutinous rice flour
  • 120ml (½ cup) vegetable oil

  1. Pour the brown sugar and water into a small saucepan, bring it to slow boil. When it starts to boil, lower the heat and simmer to dissolve the sugar. Then allow it to cool to slightly warm temperature.
  2. Add vegetable oil and mix together thoroughly. Reserve  60ml  (¼ cup).
  3. Combine the rice flour with the oil, water and mixture in a large bowl. Mix this well to a uniform consistency.
  4.  Use a 250 mm (10 in) round tin cake or a soufflé bowl of similar diameter. Oil the sides of the cake tin or bowl with some vegetable oil or line the tin or bowl with banana leaves. Pour the batter into the cake tin or bowl. With wet fingers press the batter into the cake tin or bowl and dislodge any air pockets. Pour the reserved oil, sugar and water mixture on top.
  5.  Steam the cake over high heat for 4-5 hours. Make sure the water does not dry up or overtop the cake tin or bowl. Alternatively use a pressure cooker and steam on high pressure for 60 minutes. Check the cake at this time and if not cooked completely continue steaming for another 30 minutes.
  6. When the cake is done, remove from the steamer and cool to room temperature.

Alternative recipe.
Many people don't like the fragrance of brown sugar so to overcome this you can produce a caramel syrup from white sugar.

  • 13 tbsp sugar
  • 5 tbsp water
  • 120 gm glutinous rice flour
  • 6 tbsp water
  • 3 x 3 inch diameter tins greased and line with banana leaves

  1. Melt 5 tbsp sugar to obtain caramel, remove from heat and add in 5 tbsp cold water.
  2. Add in the rest of the sugar (8 tbsp) and continue cooking until sugar dissolves. Leave to cool.
  3. Mix glutinous rice flour with 6 tbsp water to form a soft dough (you may need to add more flour) .
  4. Leave to prove for 15 mins, then mix into the syrup. Sieve to remove lumps.
  5. Pour pudding mixture into banana leave lined tins.
  6. Boil 1 ½ bowls of water in pressure cooker with a trivet, place in the filled pudding tins, cover and bring pressure to high, reduce the heat to low and pressure cook for 45 minutes.