China has long had the custom of eating flower cakes on the ninth day of the ninth lunar month. Shi Jing Flower Cake said in "Jingdi's Four-Year-Old Victory": "There are baked oil sugar, steamed flour fruit and mashed rice." In the past, when the Double Ninth Festival arrived in Beijing, people regarded climbing mountains and eating flower cakes as a kind of enjoyment.

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Tool materials:

Dietary calories: 106.45 (calories)

condiments

Japonica rice flour

1000g

Bean paste stuffing

800 grams

refined sugar

250 grams

haw jelly

50 grams

green plum

25g

walnut kernel

25g

sunflower seed

10g

osmanthus flowers

10g

condiments

yeast

Proper amount

operational approach

0 1

1. Pour the japonica rice flour into the basin, add baking powder and mix well, then add water to make rice flour, let it stand, take it out and put it on the chopping board, add sugar and osmanthus, and knead well. Dice the golden cake, chop the green plum, peel and fry the walnut kernel and chop it.

02

2. Add water to the pot to boil, spread a wet cloth in the cage, divide the japonica rice dough into 4 parts, add a layer of bean paste stuffing (spread out and smooth) for each part put in the cage, and finish it in turn (* * * four layers of japonica rice flour and three layers of bean paste stuffing), then evenly put the fruit material on the last layer, compact, cover the pot, steam for about 40 minutes, and take it out to dry.

Special tips

Rice flour dough should be kneaded evenly and thoroughly until it is smooth;

When steaming in a cage, quickly steam with boiling water until the surface is smooth and not sticky.