Chestnut cake is a traditional Beijing specialty cake snack.

Beijing has the custom of eating Hua Gao (花糕) on the Chongyang Festival, which is also known as Chestnut Gao (栗子糕), and is named after the whole chestnuts that are lined up on the steamed river rice. There is also a kind of chestnut cake, which is made with chestnut puree as the main ingredient.

It is the raw chestnuts peeled and steamed rotten pounded into mud, and ready to cut a large piece of Beijing cake and chengha filling, 200 grams of chestnut mud into three parts, with a spread for the bottom layer, and then spread a layer of Beijing cake slices, and then a smooth in the Beijing cake slices, and then wipe a layer of chengha filling, and then the last part of the chestnut mud smeared in the uppermost layer, the top with a cut into small rhombus shaped Beijing cake slices and fine prune threads spelling pattern, became the top, middle and bottom of the yellow color, the middle sandwich with the yellow color, and the bottom with the yellow color, and the middle with the yellow color. On the top, the chestnut cake is cut into small rhombus-shaped slices and fine icing plums to form a pattern. It is served with a sugar sauce made from white sugar and sugar cinnamon.

Types of chestnut cake:

1, chestnut cake jelly. Chestnuts into a pot of boiling water, cook until cooked through the fish out, peel off the shell skin, with a knife pressed flat into the mud. Agar soaked for 4 hours, add 1 kg of water, on the steamer steaming, add sugar, and then steamed for 5 minutes out of the chestnut puree together with flavorings stirred together, placed in four small flat plate smeared with sesame oil, placed in the freezer. Frozen until a little hard to take out, cut into 5 centimeters long, 2 centimeters wide block that is ready.

2, hemp seed chestnut cake. Fire hemp seeds into fine powder. Sesame seed kernel amorphous, drained of water. Sesame, fire hemp kernel end, cornstarch into the basin and mix well, and then add chestnut powder, brown sugar, water and make cake blanks. Cake blanks on the cage with the fire steam 15 ~ 20 minutes into. Serving: 1 time a day, for breakfast.