The recipe of Jiangsu snack Osmanthus Chestnut Cake is introduced in detail. Region: Jiangsu Snack Craft: Other ingredients for making Osmanthus Chestnut Cake: 500 grams of tender chestnuts, 150 grams each of glutinous rice flour and black dates, 5 grams each of sugar osmanthus and wet starch, pig suet,

100 grams each of white sugar.

The characteristics of Osmanthus Chestnut Cake: soft, waxy and smooth, fragrant and delicious.

Teach you how to make sweet-scented osmanthus chestnut cake, how to make sweet-scented osmanthus chestnut cake 1. Put black dates in a pot and cook, peel and core, mash into puree, and put it into a bowl.

Tear off the outer membrane of the pork suet, cut into fine rice grains, put it into a bowl of jujube paste, add 80 grams of sweet-scented osmanthus and white sugar, and mix well to form a jujube paste filling.

2. Peel and peel raw chestnuts, cook them and mash them into puree. Add glutinous rice flour and mix well to form a ball. Cut into 20 pieces, roll them into balls and shape them into bowls. Add 25 grams of jujube paste filling and press them with the seams facing down.

Flatten and serve as raw osmanthus and chestnut cake.

3. Heat the wok over high heat, add cooked lard and heat until it is 50% hot, add the osmanthus and chestnut cakes one by one and fry until cooked, take out and put on a plate.

Put another wok on high heat, pour 50 grams of water, add 20 grams of white sugar and bring to a boil. Thicken the pan with wet starch and pour it on the cake. Serve.

Tips for making sweet-scented osmanthus chestnut cake: 1. Knead the chestnut dough evenly and slightly; 2. Use low heat when frying, and stir frequently in the middle.