👨‍🍳 Instrukcje

1. 1

   Rinse the glutinous rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of water for at least 4 hours, or preferably overnight.

   💡 Wskazówki profesjonalistów: Soaking is crucial for the rice to become tender and translucent.
2. 2

   Drain the soaked rice well. Steam the rice in a steamer basket lined with cheesecloth or parchment paper for about 20-25 minutes, or until the rice is cooked through and translucent.

   ⏱️ 25 minutes

   💡 Wskazówki profesjonalistów: Ensure the steamer has enough water and maintain a consistent steam.
3. 3

   While the rice is steaming, prepare the sugar syrup. In a saucepan, combine the cane sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved.

   💡 Wskazówki profesjonalistów: Do not boil the syrup vigorously; just dissolve the sugar.
4. 4

   Once the sugar is dissolved, bring the syrup to a gentle simmer and cook for about 5 minutes until it thickens slightly.

   ⏱️ 5 minutes
5. 5

   Grease a square or rectangular baking pan or mold with vegetable oil. Spread the cooked glutinous rice evenly in the prepared pan.

   💡 Wskazówki profesjonalistów: Use a spatula to press the rice down firmly and evenly.
6. 6

   Pour the warm sugar syrup evenly over the steamed rice. Sprinkle the roasted black sesame seeds over the top.

   💡 Wskazówki profesjonalistów: Ensure the syrup is distributed throughout the rice.
7. 7

   Steam the rice and syrup mixture again for another 15-20 minutes, or until the cake is firm and slightly sticky.

   ⏱️ 20 minutes

   💡 Wskazówki profesjonalistów: This second steaming helps bind the cake together.
8. 8

   Let the Gâteau Zinzli cool completely in the pan before cutting it into squares or diamonds. This allows it to set properly.

   💡 Wskazówki profesjonalistów: Cutting while warm can make it difficult to handle.