💡 Old-Fashioned Longan Brown Sugar Cake

Ingredients Brown Sugar: 120g Warm Water: 200ml All-Purpose Flour: 180ml (approx. 150g) Rice Flour (or a little tapioca starch): 20g (for a chewier texture) Aluminum-Free Baking Powder: 1 tsp Baking Soda: 1/2 tsp Vegetable Oil: 1 tbsp Dried Longan (Guiyuan) Meat: Appropriate amount (can be soaked briefly in a little rice wine or warm water and chopped) White Sesame Seeds: Appropriate amount (for garnish) Instructions Dissolve Brown Sugar: Add brown sugar to warm water and stir until completely dissolved. Set aside. Mix Dry Ingredients: Sift together all-purpose flour, rice flour, baking powder, and baking soda into a large bowl. Prepare Batter: Slowly pour the dissolved brown sugar water into the dry ingredients, stirring until a smooth batter with no lumps is formed. Then, add vegetable oil and chopped dried longan meat and mix well. Let Batter Rest: Let the prepared batter rest for about 15 to 20 minutes (this helps the baking powder and baking soda activate, resulting in a fluffier texture when steamed). Steam: Prepare a mold (grease the inside lightly to prevent sticking) and pour in the rested batter. You can sprinkle some white sesame seeds on top for aroma. Steam on High Heat: Once the water in the steamer is boiling, place the mold inside and steam on medium-high heat for about 25 to 30 minutes. Insert a skewer into the center; if it comes out clean without wet batter, it's fully cooked. Cut and Enjoy: Let it cool slightly after removing from the steamer before cutting. This will result in a chewier and firmer texture.