Cassava Ciba

Preparation materials: cassava flour, sugar, peanuts and black sesame seeds

Steps:

1. Stir-fry peanuts and black sesame seeds in a pot, put them in a cooking machine and break them (I eat them for children, so I break them up), add some sugar and stir them, and the aroma of peanuts and sesame seeds will come to the nose.

2. Put a bowl and a half of water in the pot, add a little sugar and a half bowl of cassava powder, stir, and then bring the water to a boil. When the water boils, the sugar melts. This can make a mature paste, which can play the role of adhesion and will not crack when filling.

3. Pack the batter, put it on the baking mat, add tapioca flour and knead it repeatedly to make a non-sticky dough. Be careful to burn your hands when you first knead it.

4. Divide the dough into small dough of similar size, and then flatten the small dough to make it thin.

5. Wrap it with stuffing, and knead the two sides when wrapping it, which is a bit like jiaozi.

6. The remaining half of the dough is going to be made into another shape. Similarly, the small dough is squashed and thinned, and filled with stuffing. This time, it is kneaded into a ball shape, and then it is put into a mold, which is used to make mooncakes with ice skin. The printed products are very beautiful and children especially like them.

7. After you set the plate, you can put it in the pot and steam it for about ten minutes.