Bobo cake is a traditional snack in Guangdong. Generally speaking, there are two types. One is the old-fashioned Bobo cake with rice flour and Chengfen as the main ingredients; the other is with tapioca and Chengfen as the main ingredients.

Crystal bowl cake.

(There are also those made directly from bozi cake powder.) The two are different in appearance. The former is mostly milky white, while the latter is transparent and crystal clear.

There is a difference in taste. The former is softer and waxier, while the latter is more elastic. This is mainly related to the raw materials.

Today I will share two ways to make crystal bowl cake.

1. Bo Zai cake powder version.

Ingredients: 100g bozi cake powder, warm water: 100g, white sugar: 30g, production steps: 1. Stir warm water + white sugar until the sugar is fully melted, let cool and set aside.

2. Pour the cooled sugar water into the bowl cake powder and mix well.

3. If you want to eat other flavors here, use the corresponding fruit and vegetable powder and mix it with the appropriate amount of bowl cake batter.

4. Pour the batter into the pot cake bowl until it is 7-8 minutes full.

5. Pour cold water into the pot and steam over high heat for 10-12 minutes.

6. After taking it out of the pot, cool it to room temperature and solidify before eating.

ps. If you want to eat red bean flavored bowl, you can pour honey red beans into the bottom of the bowl before pouring the batter, and then add the batter.

2. Ingredients for the tapioca flour version: Tapioca flour: 100g Chengfen: 25g Cold water: 100g Warm water: 100g White sugar: 30g Appropriate amount of honey red beans Production steps: 1. Pour the tapioca flour and Chengfen into a basin, add 100g of cold water, and mix well

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2. Stir warm boiled water + white sugar until the sugar is fully dissolved, then let cool and set aside.

3. Pour the cooled sugar water into the tapioca starch batter and mix well.

4. Please refer to the production steps 3-6 of "Bo Zai Cake Powder Version" and continue the operation.

Tips: 1. You can also choose fillings such as sugar osmanthus, shredded coconut, brown sugar, etc., whatever you like!

2. Regarding the container for the bowl cake: small ceramic or glass bowls, or tin foil molds for egg tarts are all acceptable. The deliciousness is not limited to the form, but the taste and the exclusive memory of the food are more important.