Chongyang Cake, also known as "Double Ninth Cake," is a traditional Chinese pastry enjoyed during the Double Ninth Festival, celebrated on the ninth day of the ninth lunar month. This festival, also known as Chongyang Festival, is a time for honoring ancestors, climbing mountains, and eating Chongyang Cake. The cake is known for its multi-layered structure and sweet, soft taste. Here's a detailed recipe to help you create a delicious Chongyang Cake at home.

Traditional Chinese Chongyang Festival Cake


1. Glutinous Rice Flour:  500 grams

2. Sugar:  200 grams

3. Water:  300 milliliters

4. Red Bean Paste:  200 grams (store-bought or homemade)

5. Jujubes (Chinese Dates):  10-15 pieces

6. Osmanthus Flowers (dried):  2 tablespoons

7. Pumpkin Seeds:  2 tablespoons

8. Sesame Seeds:  2 tablespoons

9. Baking Powder:  1 tablespoons

10. Vegetable Oil:  2 tablespoons



1. Prepare the Red Bean Paste:  If you’re using store-bought red bean paste, make sure it’s at room temperature. For homemade red bean paste, soak red beans overnight, then boil until soft. Blend the beans with sugar to taste, cooking until the mixture thickens.

2. Prepare Jujubes:  Pit the jujubes and cut them into small pieces. Soak in warm water if they are too dry.

3. Roast Seeds:  Lightly roast the sesame and pumpkin seeds until they release a fragrant aroma. Set aside to cool.

Making the Cake Batter

1. Mix Dry Ingredients:  In a large mixing bowl, combine the glutinous rice flour, sugar, and baking powder.

2. Add Water:  Gradually add water to the dry ingredients, stirring constantly until you get a smooth, thick batter. The consistency should be similar to that of a pancake batter.

3. Add Oil:  Stir in the vegetable oil to the batter. This helps to keep the cake moist and gives it a nice texture.

Layering the Cake

1. Prepare the Steamer:  Grease a round or square cake pan lightly with oil to prevent sticking. Preheat the steamer on medium-high heat.

2. First Layer:  Pour a thin layer of batter (about 1-2 cm thick) into the prepared cake pan. Smooth the surface with a spatula.

3. Steam:  Place the cake pan in the steamer and steam the first layer for about 5-7 minutes, or until the surface becomes semi-transparent and slightly firm.

4. Second Layer:  Spread a thin layer of red bean paste over the steamed batter. Ensure the layer is even but not too thick.

5. Repeat Layers:  Continue layering the batter and red bean paste. Each layer of batter should be steamed until semi-transparent before adding the next layer of red bean paste. Typically, you would have 5-7 layers of batter and 3-4 layers of red bean paste.

Final Touches

1. Top Layer:  The topmost layer should be the batter. Once all layers are done, sprinkle the jujube pieces, osmanthus flowers, roasted sesame seeds, and pumpkin seeds on the top layer.

2. Final Steaming:  Steam the entire cake for an additional 20-25 minutes on medium-high heat. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

3. Cooling:  Remove the cake from the steamer and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.


Once the Chongyang Cake is completely cooled, cut it into diamond or square shapes. The cake can be served at room temperature or slightly warm. It pairs well with tea and makes for a delightful treat during the Double Ninth Festival.


1. Consistency:  The batter consistency is crucial. If it’s too thin, the layers won’t hold; if too thick, the cake will be dense.

2. Even Layers:  For a visually appealing cake, ensure each layer is even and smooth.

3. Storage:  Chongyang Cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. Reheat gently before serving.
Enjoy your homemade Chongyang Cake, a perfect blend of tradition and taste, bringing festive joy and sweetness to your celebrations!