There are many ways to make Chongyang cake. Let me briefly introduce the old method.

300g of glutinous rice flour, 200g of rice flour (sticky rice flour), 50g of corn flour, 500g of red bean paste, 0/50g of fine sugar/kloc-,a handful of dried cranberries and raisins.

working methods

1. Weigh all materials.

2. After mixing glutinous rice flour, rice flour and fine sugar, divide them into two parts on average. Add about 130ml of water to one part, stir it into semi-dry and semi-wet raw powder, and rub it off. (Add water bit by bit and stir while adding it, so that it is better to feel that there is basically no dry powder by hand. )

3. First, take a part of semi-wet powder and put it into a sieve for sieving. Sieving powder will be slow, so you can press it with a scraper or spoon.

4. Then sieve the scraper or spoon with a bottom shovel.

5. Shovel and shake while pressing until all semi-wet powder is sieved into complete fine powder.

6. Take a container and spread it with wet gauze (you can also oil the container wall).

7. Gently add the sieved original flavor powder to one third of the container and scrape it flat.

8. After the water in the pot is boiled, put it into step 7 and steam for 5 minutes.

9. In this gap, pour 50g of corn flour into the rest of the flour, slowly add about 150ml of water, stir it into semi-dry and semi-wet corn powder, and rub it off.

10. Sieve the corn flavor powder in step 9 into fine powder, and sieve the original flavor powder.

1 1. Take it out after steaming in the eighth step, spread a layer of red bean paste on it, lightly sprinkle the corn flour in the first step 10, scrape it flat, and sprinkle dried cranberries and raisins.

12. Continue to put into the pot, steam for 15 minutes, turn off the fire, take it out and let it cool, and then cut into pieces as needed.