The correct way to eat Poria cake is to eat it once a day for breakfast, as follows:

Tools/materials: 50g of sugar, 60g of cooked white sesame seeds, 15g of dried cinnamon, 40g of cooked lard, water, wet cloth, 6-inch mold with a loose bottom, plastic wrap, steamer.

1, Poria can be bought home on their own in the cooking machine to grind into powder, but also in the place where you buy directly buy Poria powder back, here take 50g Poria powder.

2, sieve 50g poria powder, 200g sticky rice flour, 100g glutinous rice flour into a large bowl, and then slowly add about 180ml of water, stirring while pouring.

3, stirred until lumpy, with a hand grab a handful of rice flour, can be pinched into a ball, with a light touch and can be loosened, this state is the best, too wet steamed out of the rice cake will become a big pile, too dry and loose.

4, covered with a damp cloth, put aside molasses half an hour.

5, in a bowl, add 50g of sugar, 60g of cooked white sesame seeds, 15g of dried cinnamon, 40g of melted lard, mix well.

6, the cake powder evenly divided into 2, the rice flour sifted into this living bottom mold, take a first to the bottom of the mold sieve, a sieve after a good hand gently patted the mold edge, so that it becomes flat, and then a spoon to organize a little bit, can not be pressed hard, or steam out of the rice cake will be into a pile of fluffy, and it is not easy to steam cooked.

7, to the top of another layer of filling, the same finishing level.

8. Finally, sift another layer of cake flour and cover with a layer of plastic wrap.

9, water on the pot on the steam, high heat steam for about 30 minutes; steam well off the heat and simmer for 5 minutes and then out of the pot.

10, out of the pot after unmolding, sprinkle a little dry cinnamon, soft and sweet Poria cinnamon cake is ready, sweet and fluffy with a little chewy.