I had always heard about the nutritional value of lotus root powder, so I bought a few packs. The packaging said to drink it by brewing it with hot water. I tried it twice, but it didn’t taste good.

It’s not an option to have a few packets of lotus root powder lying around at home. I searched online and found that lotus root powder can be used to make cold cakes, QQ’s, which taste like rice cakes. I found a few online recipes, but they all used lotus root flour mixed with cassava flour, sweet potato flour, or corn starch... I thought, wouldn't this reduce the nutritional value of the finished product~

So I had to cross the river by feeling the stones and tried several ingredients. I found that lotus root powder is quite good. You can adjust the texture and elasticity according to your own preferences by simply adjusting the water content. The prepared lotus root cold cake can be coated with peanut powder, cooked sesame powder, cooked soybean powder, etc. according to your preference. It can be kept in the refrigerator for 1 to 2 days without becoming hard and without losing its elasticity. We also made it without coating it, like Eat it naked on shaved ice like rice cakes, drizzle with a little black syrup, it’s super delicious! The important thing is that the nutritional value of lotus root rice cake is much higher than that of traditional rice cakes and lotus root rice cakes.

When purchasing lotus root starch, choose a brand with high quality and high purity. Good lotus root starch is rich in crude fat, crude protein, ash, vitamins B1, B6, C, nicotinic acid, potassium, calcium, magnesium, iron, zinc, phosphorus, peroxidase, etc. ~ Just go online and search for the effects of lotus root starch. There will be a lot of information popping up; it is said that lotus root starch can improve the gastrointestinal, upper respiratory tract, female menstrual period, asthma, diabetes, high blood pressure, high cholesterol and other diseases...

I don’t know if lotus root starch is true. As awesome as mentioned above, this springy lotus root cold cake/flour cake is very easy to eat. Just for the deliciousness, I am willing to eat more^ ^

Lotus root powder, 1 cup brown sugar, 1 cup** water, 1 to 2 cups (note that cold water must be used)

**The amount of water can be determined according to You can adjust and add the Q softness that you like: the Q degree of pink water at 1:1 is probably as bouncy as boba powder balls, and the Q degree at 1:2 is probably like the texture of Q gummy candies.

Just like the traditional method of making rice cakes, put the lotus root starch and brown sugar into a small soup pot, add cold water to make a slurry, slowly heat over medium heat and stir constantly. The operation time of this step will change due to the different proportion of water added. When the slurry begins to gain weight (that is, when it begins to thicken), "immediately" take the pot away from the fire and continue to stir. The slurry will continue to become more viscous due to the residual heat in the pot.

The powder slurry changes from slurry to thick almost instantly. Don’t be careless. Basically, the consistency needs to be like milk caramel. If it is a formula with less water, It may be more viscous, and the finished product will also have a more elastic texture, otherwise it will be softer and waxier.

You can pour the batter into an ordinary container, a large bowl, or even a cake mold. No paper is needed at the bottom. The finished cake will not be sticky after being refrigerated. Steam the paste over high heat for about 7 to 10 minutes, until it is completely transparent. After the steamed "kueh" is cooled together with the mold, put it in the refrigerator to cool down, then turn it upside down and release it from the mold. If necessary, you can use a knife to make a circle around the perimeter to help the cold cake release from the mold. As shown in the picture below, you can see that the bottom of the rice cake is neatly lit and there is no stickiness at all... What I used here is just an ordinary chiffon cake mold. There is no anti-stick treatment and there is no stickiness at all.

Cut the rice cake into small pieces with scissors. If the cutting step is a bit sticky or the scissors are sticky, you can wet your hands and scissors with clean water and they will be completely non-sticky.

Roll small pieces of rice cake into cooked soybean powder, sesame powder, or peanut powder, and completely coat it with the powder to form a cold cake. Originally, Meizi also tried to directly coat brown sugar with brown sugar, but it immediately returned to moisture, so it failed... But maybe moisture-proof sugar powder can also be used to coat cold cakes (thinking) ~ In addition, cooked white powder is also used to coat cold cakes, Meizi Personally, I don’t like the feeling of “tasteless white powder”, but you can refer to it based on your personal preference.

The prepared cold cake can be refrigerated and stored in a crisper. It will last for 1 to 2 days without any problems. It tastes good and there is no sign of moisture or stickiness.

But no matter how long it takes, I won’t know, because this cold cake is easy to eat, and it will be solved in one go, and there is no way to continue the experiment... Reprinted with permission from Meizijia