Matcha Coconut Milk Crystal Cake

Ingredients:

(1) 30 grams of mung bean powder, 10 grams of starch, 10 grams of starch powder, 120 grams of cold water

(2) 120g coconut milk, 230g fresh milk, 80g sugar

(3) 2 tablespoons matcha powder, 460g cold water, 80g sugar, 30 mung bean powder grams, 10 grams of starch, 10 grams of starch powder

Production steps:

1. Mix ingredients (1) first, then mix ingredients 2 evenly, put it on the stove and cook while stirring. When it boils, stir quickly until it is thick and powdery, then turn off the heat and put it into the mold.

2. Mix the matcha powder in ingredient (3) with a little cold water, then mix with the remaining ingredients (3), place it on the stove and cook while stirring. When it boils, stir quickly until When it becomes smoky and transparent, you can turn off the heat. Once solidified, it is ready to eat. Cut into pieces when eating. Method for making rice and date cold cake:

Ingredients: 1.5 kg of rice, 250 g of dried reed leaves, 500 g of red dates, and 500 g of white sugar.

Rice: For preparation, choose insect-free and impurity-free rice and soak it in water for about half an hour, then take it out and put it in a pot and add water to heat it. Take it out when it is five ripe and put it in a basin for later use.

Preparation of reed leaves: Soak the prepared dried reed leaves in water for about half an hour, then clean them, then take them out and put them on a flat plate, flatten them with your hands, and lay them flat in the cage, horizontally and vertically. Layer, spread tightly, no leakage, set aside.

Washing and soaking the red dates: Soak the red dates in water until they are big and tender, wash them clean, take them out and put them in a basin for later use.

Preparation of cold cake: add water to the pot, place the cage covered with reed leaves on the pot, sprinkle the rice on the reed leaves in the cage, spread evenly, use only half of the rice, and then Spread the soaked red dates on the rice, sprinkle the white sugar evenly on the red dates, then sprinkle the remaining half of the rice on the white sugar, and cover the rice with two layers of soaked and flattened reed leaves. Then, cover the pot and heat it up for about half an hour. Let the atmosphere out, stop the fire, and simmer for about half an hour. Remove the lid, and then cover the reed leaves in the pot with a clean cage cloth. Then, dip your hands in cold water and tap the cage cloth on the cold cake vigorously until the beaten rice and red dates stick together. Remove the cage cloth, place the cold cake in the cage upside down on a flat plate, let it cool and then cut it into pieces. It can be cut into various shapes, placed on a plate, and ready to eat.

Crystal Cold Cake

Crystal Cold Cake is a snack in Chengdu. It is a transparent thin slice with a slightly green color. In the summer, put it into a bowl and pour brown sugar water on it, giving it an alluring coolness. Its green color comes from an herb - plantain.

Preparation steps:

1. Chop the plantain, add it to the swollen indica rice, grind it into pulp, and then cook it on a low fire. Stir at the same time, let it cool when cooked, and then cut into thin slices.

2. Plantain can be seen everywhere, and it has its place in this courtyard. In summer, it pulls out flower stalks from the leaves one after another, and many small flowers bloom on the flower spikes, looking like miniature maces. Plantain has a sweet and cold taste. It can be a diuretic, relieve cough and reduce phlegm, clear away heat and detoxify, and improve eyesight. It also has obvious antibacterial and antihypertensive effects. It acts on the respiratory center and has a strong cough-relieving ability. It can increase the secretion of tracheal mucus and act as an expectorant.

Adzuki Bean Cold Cake

Beijing’s traditional summer snack. Adzuki bean cold cake is delicious, sweet and sandy, refreshing and delicious. Now Lao She Teahouse still produces it. Adzuki bean cold cake is purple in color and has the functions of detoxifying and draining pus, diuresis and swelling, clearing away heat and dampness, strengthening the spleen and stopping diarrhea.

Ingredients:

Red bean paste, white sugar, sugar osmanthus, agar agar

200g red bean paste, 400g warm water, 70g sugar, 10g agar.

Preparation steps:

1 Remove the impurities from the red beans, wash them with water, put them in a basin, add cold water, steam them over high heat until they are cooked, take them out and mash them Pass into a basket to make bean paste.

2 Put the bean paste into an aluminum pot, add sugar and sugar-osmanthus, stir-fry over low heat for 10 minutes, add the steamed agar, stir-fry for a few more minutes, and skim off the foam.

3 When the bean paste becomes a thick paste, pour it into a porcelain plate, spread it flat and let it cool, then put it in the refrigerator to cool and solidify.

Chocolate Cold Cake

Preparation steps:

1. Put four small bowls of flour in a special microwave glassware (1 liter capacity), and then put Add four teaspoons of chocolate powder.

2. Add 100 ml of water, be careful not to pour it all at once, but stir while pouring until it becomes a thicker paste. (Or make a mug of thick chocolate first, and then mix it with the dough. It will feel evener than using water directly)

3. Put the mixed flour into the microwave and heat it on high heat for 4 minutes. You will find that There are many pores on the flour and it can be shaped into a cake.

4. Place it in the refrigerator for 20 minutes and it will become a cold and delicious cold cake.

5. Take out the cold cake, cut it into the shape you want, put it on a plate and serve it! If you like cream, you can squeeze some cream on top!

Tips: Cold cakes can not only be made with chocolate flavor, but also milk flavor with milk powder.

But never use Guozhen drinks to prepare them, because Guozhen contains carbonic acid, which will produce carbon dioxide when heated and boil over! ! !

Glutinous rice cold cake

Ingredients: 1 kilogram of glutinous rice, cooked flour, 100 grams of hemp seeds, 100 grams of melon seeds, 100 grams of soft white sugar, 500 grams of red coloring, a little green and red silk, appropriate amount of water

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Preparation steps:

1. Wash the glutinous rice, soak it in water for 3 hours, drain off the water, steam it until cooked, take it out, mash it with a wooden stick and let it cool.

2. Crush the hemp seeds with a hammer, add 300 grams of sugar, melon seeds and green and red shreds and mix well to form a filling.

3. Sprinkle some cooked flour on the chopping board, knead the pounded glutinous rice into a ball, press it into a rectangle with a wooden board, and then cut it into two pieces of the same size with a knife.

4. First spread one piece with the mixed filling (bean paste filling, red fruit filling, etc.), then place the other piece on top of the sugar filling and flatten it, and then sprinkle it with red Knead 200 grams of powdered sugar evenly with the pigment and cut it into pieces with a knife.

Features: soft, waxy and sweet, suitable for summer pastries.