Method 1: Red bean bowl cake
Ingredients preparation
6 liang of rice flour, 3 liang of clear noodles, 6 liang of red beans, 8 liang of sugar, water Four cups
Bo Tsai Cake
Production steps
1. Soak the red beans in water for three hours, then steam them.
2. Mix rice flour and flour and sieve them evenly. Slowly add 1 and a half cups of water to make a paste.
3. Dissolve the sugar in 2 and a half cups of water, then add the red beans into the batter and mix well.
4. Pour the prepared gouache paste into a greased bowl and steam over high heat for 20 minutes. [3]
Method 2: Sago bowl cake
Ingredients preparation
160g rice flour, 140g sugar, 30g sago, 1 water And 1/4 cup, 1 cup coconut milk.
Preparation steps
Sago crystal bowl cake (13 photos)
1. Mix coconut milk and 1/4 cup of water into rice flour and stir Form a slurry;
2. Slowly mix a cup of water and sugar into the slurry;
3. Boil the sago in water until translucent, then rinse slightly in cold water ;
4. Add the sago to the rice slurry and mix well;
5. Steam the small bowl first, then add the rice slurry and steam for 6 minutes.
6. Condensate into crystal shape. (If you eat it in summer, you can put it in the refrigerator for better freezing effect!) [3]
Method 3
Ingredients preparation
100 grams of rice flour, glutinous rice Half a tablespoon of powder, 75 grams of clear flour, 100 grams of sugar or brown sugar, two cups of water (about 500 ml), three tablespoons of soaked red beans, a small amount of oil, and a few bamboo skewers.
Preparation steps
1. Boil the red beans in boiling water over low heat and drain thoroughly.
Bo Tsai Cake
2. Sift the powder evenly and mix it with half a cup of water to form a thick paste
3. Boil the remaining 1.5 cups of water, add granulated sugar or brown sugar and stir it into the powder slurry while it is hot. Stir until smooth. Powder slurry.
4. Swirl the oil in the body, pour the powder slurry into the body until it is about 90% full, add the red beans, steam over high heat for 20 minutes, then take it out, wait for a while and then pick it out with a bamboo skewer.
5. Condensate into crystal shape. (If it is eaten in summer, it can be frozen in the refrigerator for better results!) [3]
Method 4: Honey bean bowl cake
Ingredients: bowl cake powder
p>Accessories: water, fine sugar, homemade honey beans
1. Add half of the water to the bowl cake powder to make a slurry.
2. Add the sugar to the other half of the water Cook into syrup.
3. Mix the two syrups while hot to form raw and cooked powder to prevent the powder from settling.
4. Pour into a bowl and sprinkle with honey red beans .
5. Turn the pot over high heat and steam for 8-10 minutes until it becomes transparent.
6. After cooling, turn it around with a toothpick and remove it from the mold.[4]
Method Five: Corn Bowl Cake
Main Ingredients
40 grams of Chengfenfen
50 grams of brown sugar
Appropriate amount of corn
Seasoning
250 ??ml of water
1. Use 100 ml of water to make powder (clear noodles and water chestnut powder together).
2. In addition, add the remaining 150ML hot water to brown sugar and bring to a boil, then pour it into the slurry prepared previously.
3. Add the pre-cooked corn, put it into the mold, and steam it for about 15 minutes