💡 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 (dried longan meat): appropriate amount (can be soaked briefly in a little rice wine or warm water and chopped) White sesame seeds: appropriate amount (for surface decoration) 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 the 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, and mix well. Let the 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 the cake: 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 added aroma. Steam over high heat: Once the water in the steamer is boiling, place the mold inside and steam over 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. Slice and enjoy: Let it cool after removing from the steamer before slicing. This will result in a chewier and firmer texture.