Prepare the ingredients. Soak the wolfberry fruit in water.
Chop the walnuts into easy to eat pieces and combine with the rest of the seeds and nuts.
Mix the dry yeast with 50 ml of the hot water and a tiny bit of sugar. Let it sit for 10 minutes.
Combine the flour, cornmeal, baking powder, and sugar.
Pour the proofed yeast into the mixture and combine.
Add the remaining 250 ml of hot water.
Mix in 2/3 of the seeds and nuts. Let it sit at a temperature of 30°C to rise.
Once it has doubled in size, scatter the remaining 1/3 of seeds and nuts over the top.
Place over a pot of boiling water over high heat and steam for 20 minutes. (Adjust the time based on the size of the container.) Turn off the heat and let it sit as is for 2 minutes to steam with the residual heat.
Once a skewer is removed cleanly, it's done!
Decorate with Chinese dates for a steamed castella cake!
Story Behind this Recipe
No matter how much time passes, I will never forget the flavor of the steamed castella cake my mother used to make when I was a child. I tried so many times and finally found that flavor. It was so nostalgic and I was so happy that I almost cried over this cake.
Make sure you let it rise enough! Then all you have to do is steam it. So easy!