Bozi cake is a traditional dessert in Guangdong province. Generally speaking, there are two kinds. One is an old-fashioned rice cake with glutinous rice flour and corn flour as the main ingredients. The other is amethyst alms cake with cassava flour and corn starch as the main raw materials. (it is also made of the powder of the alms cake in real time. ) They are different in appearance design. The front one is more milky white, and the back one is completely transparent and crystal clear. The difference in taste, the former is softer and the latter is more Q-elastic, mainly related to raw materials. Food cassava flour 230 grams of water 400 grams of sugar 60 grams of honey red beans right amount.

Practice, prepare pure cassava flour in advance, not horseshoe powder or flour! The effect of cassava flour will be lighter! Prepare cassava flour in advance, pour in 1/2 cold water and mix well with cassava flour! In addition, 1/2 cold water, add sugar and boil! After the soybean milk is boiled, pour it into the cassava flour slurry while stirring! Cassava pulp and red soybean milk will still be thin after mixing, although it is not easy to cause sketch separation, but it can not be used as stuffing. Boil the water from the vegetable pot, and heat it by dividing water, and stir the cassava starch until it becomes thick.

I still remember that the boiling water must be turned off and kept stirring! Add water, heat and stir until it is sticky! Pour the tapioca paste into the prepared mold shell! Don't be too full, as shown below! Then add all kinds of favorite fillings to jiaozi. Ingredients: cassava flour 200g, corn starch 50g, sugar 100g, water 400g, and a little salad oil. Methods: Cassava flour, corn starch and 200 grams of water were mixed and stirred while draining until there were no particles.

Boil 200g, add sugar, cook until the sugar is completely dissolved, scoop up a spoonful of syrup and stir it with a sugar paddle, then pour the sugar paddle into the syrup and stir it evenly. Bo Tu a layer of salad oil on the surface of the formwork, and fill the formwork according to your own preferences. Heat the mold shell in a stainless steel steamer, cover the outer cover tightly, shoot, and heat until there is steam. Pour the slurry into the grinder and cook for 15 minutes. After steaming and cooling, you can leave the mold! A delicious amethyst cake will do.