Dark Muscovado Ci Ba (Cookie)

Dark Muscovado Ci Ba (Cookie)

Dark Muscovado Ci Ba (Cookie)

Serves: 20

Ingredients:

Dough:

  • 1 cup of glutinous rice flour
  • 1/3 cup of warm milk
  • 1/3 cup warm water
  • 1 tablespoon of sunflower oil

Dipping sauce:

  • 1 teaspoon of honey
  • 1/6 of dark Muscovado sugar
  • ¼ cup of warm water
  • ¼ tablespoons of sunflower oil for frying
  • 3 red dates with seeds removed, and chopped

Cooking method:

Dough:

  1. Combine glutinous rice flour, warm milk, and water. Add all milk and water to the glutinous rice flour in small amounts, several times.
  2. Knead the dough until semi soft. The dough is ready when it doesn’t stick to your hands.
  3. Roll the semi-soft dough into a strip. Divide the strip of dough into 20 pieces.
  4. Roll the 20 equal pieces of dough into a round ball, and then flatten the ball with your hands until it looks like a pie.
  5. Prepare a clean, dry plate, brush it with oil, and place the pastry dough on the plate.

Dipping sauce:

  1. Combine honey, dark Muscovado sugar and warm water. Mix well with whisk.
  2. Add the pitted red date pieces to the liquid.

Cooking:

  1. Turn the heat to maximum and let the pan dry.
  2. Turn the heat to medium and add the sunflower oil. Heat the oil for 2 minutes.
  3. Place the dough in a pan and fry until one side is golden brown and set.
  4. Turn the dough over to the other side so that the other side is set and golden.
  5. Fry the dough on both sides until golden brown. Turn the heat to low and cook for half a minute until the cookies are raising. Then put them on another clean dry plate.
  6. Turn the heat to medium and add sunflower oil. Pour the mixture of honey, dark Muscovado sugar, red dates and warm water into the pan. Stir.
  7. Stir-fry over high heat until the liquid is thick, remove from heat. Pour it evenly over the cookies.

Hannah Shaui

Dark Muscovado Ci Ba is a traditional healthy Chinese dessert made from glutinous rice flour. This dessert is especially good for stress relief. It is enjoyable when I can share with my family and friends when the weather is turning cold. My mom learned to make this warm and sweet dish from my grandmother, after she married my dad, she passed this recipe to her children and I got to learn how to make this wonderful dessert. My heart is filled with warmth and happiness whenever I am enjoying this dessert. So, I am now also sharing the joy with you!

Hannah Shuai – Confucius Institute Chinese Teacher.

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.