50 grams of glutinous rice flour
Sticky rice noodles100g
Gordon Euryale seed powder 50g
30 grams of fine sugar
Clear water 100g
Water soluble red bean paste 35g
Jujube paste 35g
Appropriate amount of dried osmanthus
Practice steps
1, 1. Pour red bean paste and red jujube paste into a bowl, stir them evenly, steam them in cold water for 10 minute, and take them out to cool for later use.
2.2. Pour glutinous rice flour, sticky rice flour, Euryale ferox powder and fine sugar into a large bowl and stir well. Add a small amount of water several times and stir until it is semi-wet. Knead the powder into fluffy and moist powder by hand and sieve it for later use. * After sieving, the white cake powder is about 300g.
3.3. Put 80% white cake powder (about 240g) into a large bowl, sift in steamed red jujube paste and red bean paste, stir with a scraper first, and then rub until fluffy, and the red jujube paste cake powder is ready.
4. Take a water-free and oil-free square high-temperature glass bowl, scoop 1/2 white cake powder into the bottom layer to smooth it, then scoop jujube paste cake powder into it to smooth it, and finally scoop the remaining white cake powder into it to smooth it.
5, 5. Steam in cold water for 50 minutes, take it out and let it cool slightly, then demould and cut into pieces, and finally sprinkle some dried osmanthus.
skill
1. If you can't buy Gordon Euryale powder, you can make it yourself: wash the dried Gordon Euryale, drain the water, bake it in the oven at 90 degrees for 2 hours, take it out and let it cool, then put it in a grinding cup and grind it into powder. 2. Preparation of jujube paste: add 200g of jujube meat and 500g of clear water to the pot, cook for 30 minutes until the water is dry, and screen out the jujube paste.