Steamed Glutinous Rice with Kidney Beans and Date Paste (Jing Gao)

**Origin:** Steamed glutinous rice with kidney beans and date paste, known locally as *jing gao*, is a traditional snack from Xi’an, Shaanxi Province, where it is sold from street stalls in historic markets. The dish is composed of a tender, layered cake of glutinous rice flour, typically filled with sweetened red kidney bean paste and a thick jujube date paste, then steamed until soft and fragrant.

**What distinguishes a great version:** According to food creator Mark Wiens, who sampled it at the Glutinous Rice Dessert Stall in Xi’an’s South Gate Market, a superior *jing gao* achieves a perfect balance: the rice layer should be light and chewy, not overly dense; the kidney bean paste must be smooth and subtly sweet; and the date paste should be rich, with a natural caramel-like depth from high-quality jujubes. The cake is often served warm, sometimes with a dusting of ground peanuts or sesame, and the textures should contrast without becoming cloying. Freshness is key—stalls that steam batches throughout the day, like the South Gate Market vendor, deliver the ideal soft, pillowy crumb.

**Regional variations:** Across Shaanxi and neighboring provinces, similar steamed rice cakes appear under different names. Some vendors layer the dough with osmanthus flower syrup or add a filling of black sesame paste. In Xi’an, the classic pairing of kidney bean and date paste remains the gold standard, as highlighted by Wiens’ visit to the market stall. Other versions may use mung bean paste or a single layer of red bean, but the South Gate Market iteration exemplifies the traditional method.