The richness of Chinese cuisine and the changing cooking methods form the basis for innovative dishes.

Here are two ways to make sponge cakes with sticky rice flour: ① Colored sponge cake ② Red date sponge cake 1: Colored sponge cake ① Ingredients: Red dough: 50 grams of rice flour, 30 grams of glutinous rice flour, 20 grams of white sugar, red yeast rice

2 grams of flour, 35 grams of water, yellow dough: 30 grams of sticky rice flour, 30 grams of glutinous rice flour, 20 grams of sugar, 5 grams of pumpkin powder, 40 grams of water, white dough: 50 grams of sticky rice flour, 30 grams of glutinous rice flour, 20 grams of white sugar

, 30 to 40 grams of water.

② Mix rice flour, glutinous rice flour, sugar and red yeast rice powder evenly.

③Add water, stir while adding water, knead the flour finely with your hands, knead until it forms a ball, put it in the flour and it will not fall apart, but it will be scattered with your hands. ④Knead the three colors of flour separately, but

For better taste and delicate sponge cake, this step is crucial.

⑤Sifting is to make it smooth and fine.

⑥Pour the three-color sponge cake powder into the mold respectively, smooth it out easily with a spoon, and steam it in the pot.

⑦Pour cold water into a pot, bring to a boil over high heat, turn to medium heat and steam for 30 minutes.

⑧After steaming, don’t rush to open the lid, simmer for 5 to 10 minutes before opening.

The sponge cake is ready.

2: Red Date Pancake ① Ingredients: 200 grams of glutinous rice flour, 200 grams of sticky rice flour, 70 grams of sugar, 50 grams of pork fat, 8 red dates, a small handful of raisins, 2 tablespoons of candied fruit, appropriate amount of walnuts, a little osmanthus

, appropriate amount of water.

② Method: Take a large bowl, add glutinous rice flour and sticky rice flour, mix well, add sugar and water, and knead it with your hands until it forms a ball without clumping.

Let it sit for 4 hours to fully develop.

Sieve at the end.

③Cut the fat into cubes and marinate it with salt. Mix the raisins, walnuts, candied fruits, osmanthus, and pitted jujubes evenly. Gently sprinkle the mixed sponge cake powder into a large stainless steel plate and steam for 30 seconds.

In just a few minutes, the jujube sponge cake is ready.

In short: making sponge cake is mainly about the ratio of ingredients and production steps, which is very important.

Tips: Grind the rice flour as finely as possible. It doesn’t matter if there is a small amount of rice flour that cannot be washed out at the end. Place these thicker rice flour in the middle or bottom of the sponge cake. Be sure to use fine flour on the surface, so that it will not affect the

Finished look.