Horseshoe Cake is a traditional dessert snack in Guangdong Province, Guangxi Province, Fuzhou City, Fujian Province and Southern Fujian Province.

Horseshoe cake is steamed with sugar water mixed with water chestnut flour or groundnut flour, its color is tea yellow, translucent, folded without cracking, pouting without breaking, soft, smooth, smooth, tough and both, the taste is sweet, melting in the mouth.

The main ingredient for making the horseshoe cake is horseshoe, which is named because water chestnut is called horseshoe in Cantonese and Min. Heleocharis mainly grows in the southern provinces of China, contains a lot of starch, purple and black skin color, white flesh, sweet and juicy taste, crisp and delicious, both as a fruit to eat raw, but also as a vegetable to eat.

Legend originated in the Tang Dynasty, because of its use of "Pantang horseshoe" production, so Long Kun called "Pantang horseshoe powder". Subsequently, Long Kun on the ground to open "Pantang five show" store, put "Pantang horseshoe powder" and "Pantang five show" products sold in the world. The "Pantang horseshoe powder", that is, the present-day horseshoe cake.

Method of production

1, the production of powder: Indica rice, glutinous rice, wash clean, soaked in water for 1 day, then ground into a rice paste, put into a cloth bag, squeeze out the water into.

2, make cake blank: first brown sugar cut into pieces to be used. Hanging pulp powder into the steamer to steam, and then poured on the board, while hot and brown sugar, sugar rubbing evenly, made of semicircular strip about 7 cm in diameter, and then cut into 1.3 cm thick block into a horseshoe cake billet.

3, frying: pan on a small fire, brush a layer of cooked vegetable oil, and then put the cake billet into the pan frying, to both sides are fried into a charred yellow that is.