Ch'ien ts'e ng kao (steamed thousand layer cake)

Yield: 10 Servings

Measure Ingredient
3½ cup Flour
2 teaspoons Dry yeast
1½ cup Warm water
1 cup Sugar
½ cup Lard or shortening
2 tablespoons Red dates, chopped


1) Place flour in a large bowl. Dissolve yeast in warm water (about 95 to 98 degrees F). Add flour and knead about 5 minutes until mixed well. Cover with a wet cloth and let rise until double in bulk.

2) Remove the dough to a pastry board. Then roll until very thin, about 2½ feet long and 1 foot wide. Spread some lard and sprinkle 1 tablespoon of sugar and some red dates on the dough. Fold the right ⅓ portion to cover the middle portion and spread lard and sugar on top evenly. Fold the left portion to the center to cover the right portion.

3) Turn the dough around, so that a folded edge faces you. Repeat the rolling procedure. Spread lard and sugar. Repeat the folding step twice.

Finally fold the dough into 1 foot long and 8 inches wide. Let the cake rest for 30 minutes. Then place on a wet cloth on a steamer rack. Put rack in place over boiling water. Steam about 50 - 60 minutes. Remove and let cool a little. Cut into small squares or diamonds.


Posted by [Cookie Lady] from Pei Mei's Chinese Cook Book Volume II by Fu.

Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) File

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