Materials: 200g of rice flour, 150g of water, 200g of liquor, 3-5g of high sugar resistant yeast, 30g of sugar.

How to do:

1, sugar-resistant yeast; 3-5 grams, melt with 30 grams of warm water.

2, home-brewed wine brewing with a beater to make a paste.

3, the sugar, wine brewing paste and yeast water evenly into the rice flour, 150 grams of water gradually added, while adding and stirring into the rice paste.

4, fermentation: temperature 40-50 degrees, container covered with a towel, stirring every 30 minutes, hair three times, the volume increased to more than 2 times, there are a lot of air holes indicate that the fermentation is complete. Do not stir after the last completion.

5, pour into the mold, pay attention to the mold to brush with vegetable oil.

6. Steam. Cold water, medium-high heat for 25-30 minutes, then smother for 5 minutes. Cool, cut into pieces and serve.

Expanded Information:

Shui Ta Cake is a specialty of Ningbo, made from fermented rice, and is a local handmade specialty pastry. It is white in color on the outside, soft and sticky in the mouth, with wine and cooked rice in it, which makes the made Shui Ta cake fluffy and smells like wine.

Shui Ta Gao is a complex process, and the craft of making the cake has been passed down from generation to generation and inherited to this day, and the traditional folk food is full of the emotional temperature and deep memories of our grandparents.

Shui Ta Gao has many flavors, the cake is mainly original flavor and brown sugar flavor. It can be garnished with some adjuncts such as cinnamon, red beans, raisins, red dates, yellow peaches and sesame seeds. Each pairing is a different and new experience.