Potting cake is a kind of Guangdong's cool sweets, eating soft Q elastic, sweet flavor, usually inside will also be put into the red beans, coconut, fruit juice and other ingredients, the taste choice is very diverse. Potting cake we are making, the choice of powder, as well as the ratio of powder and water are very careful, otherwise the potting cake may not be chewy.

How to make potter's cake chewy tips

Do potter's cake do not only use glutinous rice flour, add a little more tapioca starch, do potter's cake will be more elastic.

Method: 1. 120g glutinous rice flour add 20g tapioca starch. If you don't have tapioca starch, you can use sweet potato starch and potato starch instead. Add the right amount of tapioca starch to make the texture of the potage more elastic, and then add 130g of cold water in batches, stirring while pouring and mixing into a fine batter without dry powder.

2. Add 100g of brown sugar to the pot, pour in 240g of water, cook the brown sugar over medium heat until it dissolves, bring the water to a boil, turn off the heat, and then slowly add the boiled brown sugar water to the pot in the previous step. The batter should not be poured in all at once, otherwise it will be scalded directly into rice cakes. This way, the starch mixed with the raw and cooked flour will not settle and stratify easily. Once all is added, stir well.

3. Boil a moderate amount of water in the pot, put the mold on the steamer, put a moderate amount of honey red beans in the mold, scoop out a moderate amount of batter, until eight minutes full. Steam on high heat for about 8 minutes, depending on the size of your mold, steam can be eaten, wait for the mold to cool.

When making Potter's Cake, the ratio of glutinous rice flour to tapioca starch in the recipe is very important. Generally the amount of tapioca starch is more. The ratio of tapioca starch to glutinous rice flour or clarified flour is 3:1, and the ratio of flour to water is generally 1:2. If the ratio is not correct for making potage, it is easy to be very sticky and not elastic.

In addition, when making potage, the freshly steamed potage is relatively sticky. At this point, it should not be eaten immediately. Instead, it should be allowed to stand and cool, and then unmolded and eaten to be more chewy.?

What kind of powder is used to make potter's cake

Potter's cake powder is usually made from sticky rice flour, clarified rice flour, and glutinous rice flour.

Sticky rice flour is a powder ground from the seeds of the gramineous plant rice (rice or glutinous rice), also known as rice flour or indica rice flour, which is an ingredient for many kinds of food, and is the least glutinous variety of rice, and is the raw material for making hair cake.

Clarifying flour, also known as wheat flour, is processed with flour to wash away the gluten, and then the gluten washed with water flour precipitated, drained, and the precipitated flour dried in the sun and ground into a fine powder.

Glutinous rice flour is the finished product of soaking glutinous rice overnight, to be beaten into pulp with a water mill, packed in a cloth bag, hanging one night, to be dry with water beads, wet glutinous rice flour broken and dried. The viscosity of glutinous rice flour is higher than ordinary rice flour.