1. 25 grams of cake flour, 15 grams of tapioca starch, 40 grams of water, 3 grams of cocoa powder, half a spoon of sugar, and 1 gram of yeast. Mix all the ingredients well and mix into a fine batter without any particles.

2. Use a piping bag to fill the mixed batter, and squeeze it into the oil-brushed chrysanthemum tower mold until it is two-thirds high.

3. Ferment until it is as high as the mold.

4. Steam in boiling water for about 25 minutes.

5. Introduction to Mala Cake:

Shanghai’s famous snack. It was originally a famous summer delicacy in Guangdong. With the arrival of Cantonese restaurants and pastry chefs in Shanghai, it has become a famous snack in Shanghai. Now its taste has evolved to be more suitable for Shanghainese.