Every place has its own traditional cuisine, and the practices of these traditional cuisines are also very different. Because of the environment, climate, human environment and other factors, people will have a lot of different understandings and taste a lot of delicious food here. Today, I mainly introduce to you what is the practice of Guangdong's special food, Dumplings Cake?

Bozai cake, one of the traditional pastry snacks in Guangdong, is famous for its refreshing, tender and delicious taste. The main ingredients are sticky flour and cooked noodles, which are sweet. Bowl cakes can be divided into two categories: old-fashioned and crystal. Old-fashioned alms cakes mostly appeared before, but now they are mostly crystal alms cakes, which are as refreshing and tender as jelly. Q play

Step

1. Wash red beans and soak them in clear water for 3 hours, take them out of the pot, add water to them for half a finger, and stew for 4 minutes.

2. Mix 2g cassava flour with 5g ground flour, pour in 2g water and stir until there are no particles, and the pulp is finished; Boil 2g of water in the pot, turn to low heat, add white sugar and boil it into sugar water, turn off the fire and cool it fully, pour it into the powder slurry, and stir while pouring it to avoid the semi-mature state of the finished product caused by precipitation of the slurry.

3. Brush the mold with oil, put appropriate amount of red beans, coconut milk and osmanthus fragrans into the steamer for preheating, lift the lid after steam comes out, then pour 9 minutes full slurry, stir slightly, and cook for 15 minutes on medium fire.

4. After taking it out and letting it cool, extend it around with a bamboo stick, insert it from the side, and demould it.

Another taste of brown sugar and coconut milk

1. Mix 2g of brown sugar with 2g of water evenly, heat with low fire until there are no particles, let it cool, pour in 2g of cassava flour and 5g of refined flour, stir well, brush the mold with oil, preheat it in the pan, take out and pour in 9 minutes of slurry, then cook in the pan for 15 minutes, let it cool and demould, and wrap it with coconut milk, and finish!

on a hot summer day, you can put it in the refrigerator for about 2 hours after making it, which will make it cooler, more comfortable and refreshing.

Tips

1. The ratio of powder to paste is very important: 1:4:4 Chengfen: cassava powder: water

2. Friends who don't have molds can use small bowls, dish bowls or egg tarts. Then pour the sugar water into the remaining powder slurry and stir, because the powder slurry will precipitate if it is left for a long time. Pour a spoonful of powder slurry and add it to stir, and the glutinous rice cake will not be half cooked.