Chongyang cake, also known as "flower cake", is a traditional food for the Chrysanthemum Festival, commonly found in Jiangsu, Zhejiang and Shanghai, and is named after the Chrysanthemum Festival, where it is eaten on the occasion of the Chrysanthemum Festival, and the ingredients are stacked one on top of the other, which is why it also carries the symbol of a high level of success.

This kind of pastry, already appeared in the southern dynasty, with rice flour and a variety of fruit ingredients made from the production method and production tools are very simple. There's neither the whipping of cake nor the filming of bread, and it doesn't have to be done using an oven, so it's well worth trying at home.

Tomorrow is the Chung Yeung Festival, this Chung Yeung Festival do not go to buy Chung Yeung cake, do it yourself to make a gift to the elderly at home, is the best blessing to the elderly.

Chongyang cake

by: Liangrun Baking

Ingredients

Water-ground glutinous rice flour 300g Sticky rice flour 200g Sugar 100g Water 220-240g Red bean paste 300g Cranberries moderate raisins moderate cinnamon moderate jujubes moderate

Practice

1/ Mix the water-ground glutinous rice flour, sticky rice flour and sugar. mix well;

2/add appropriate amount of water, mix into sandy wadding;

3/put the wadding through a sieve and set aside, take out the mold, grease it or lay it on greaseproof paper, put a layer of wadding on the bottom, scrape it until it is flat, and steam it on the pot for 10 minutes;

4/roll out the red bean paste in the same shape as the mold size and put it on the top of the steamed rice dough, grease it well;

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5/Finally, sprinkle the rice flour on top and cover with plastic wrap and lid and steam for 20 minutes;

6/Sprinkle cranberries, dates and raisins on the surface for a richer flavor

Finished Product