Sweet Rice Cake with Walnuts

Steps

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1. 1
   Prepare the batter: Add brown sugar and sifted black sugar to room-temperature water and stir briefly—no need to fully dissolve. Add all the glutinous rice flour and stir deeply until the mixture reaches a thick paste consistency; this is crucial for achieving the chewy texture. Mix in two-thirds of the walnuts evenly.
   ▶ ≈1:30
2. 2
   Prepare the mould and pressure cooker: Line a perforated steaming tray with food-grade clear film. Pour the batter into the mould and gently shake to release air bubbles. Arrange the remaining one-third of walnuts on the surface for visual appeal. Trim excess film edges to keep the pressure cooker's vent clear.
   ▶ ≈4:08
3. 3
   Pressure-cook: Add 1500ml of cold water to the pressure cooker. Once water is boiling, place the mould with batter inside and lower heat to medium-low. Cover and let pressure rise (red indicator lines float up), then maintain steady medium-low heat for 30 minutes.
   ▶ ≈4:58
4. 4
   Release pressure and cool: Turn off heat and let pressure indicator drop completely before opening the lid. If there is water on the surface, tilt the mould while hot to remove it. Allow the cake to cool at room temperature for at least 3 hours before unmoulding; the colour will deepen and become glossy once fully cooled.
   ▶ ≈5:48
5. 5
   Unmould and slice: Remove the clear film. Lightly oil both sides of the knife to prevent sticking. Cut the cake into appropriately-sized pieces and serve.
   ▶ ≈6:47