1/2 pound Dried jujubes 2 tablespoons Ginseng powder 1/2 pound Glutinous rice flour Knead the jujube with the glutinous rice flour, add Ginseng. Make dough into any form of large biscuit, place in biscuit molds. Steam cook for 5 to 10 minutes. Cakes should be very soft but keep their shape. From "The Ginseng Book", Louise Veninga, Ruka Publications, 1973. Posted by Stephen Ceideberg; May 17 1993.
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The #ShanghaiMenu: Chinese Herbs & Le Cordon Bleu” project brings together the techniques of Shanghai cuisine and international culinary standards to create 12 dishes and 10 desserts. Check out the 4th dessert: Walnut Jujube Cake