Rice slurry 1 kg brown sugar 6 Liang salt 1 teaspoon

(1) Mix rice slurry with water into liquid state, then slowly pour it into hot water and mix it into paste. Then divide the rice paste into two parts, half with brown sugar and the other half with salt and mix well for later use.

(2) Take a square model, first pour a layer of brown sugar-flavored glutinous rice paste, steam for about 8 minutes, then pour salty glutinous rice paste, steam for about 8 minutes, and slowly make layered effect in sequence.

Exercise 2

Water chestnut powder 1 kg sugar, 2 kg fresh milk, 800 g water and 5 kg rose red pigment.

(1) Add 2kg of water to the water chestnut powder, soak it for about 20min minutes, then add fresh milk, stir it evenly, and filter it into slurry.

(2) Add 3 kg of water to the white sugar and boil. After all the sugar is dissolved, it is poured into the filtered pulp, cooled and divided into two parts, one of which is changed into two colors by adding a little rose pigment: one is red and the other is white.

(3) Pour the prepared paste into the tank several times, red and white, steam until it is mature, take it out and cool it, and cut it into small pieces.

Exercise 3

(1) Soak the early rice in water for several hours, then wash it and take it out to dry the water;

(2) making ash soup, that is, burning the early rice straw into ash, rushing into boiling water and seeping out to become ash soup;

(3) adding ash soup while stirring the washed rice;

(4) making rice slurry with a refiner, and adding brown sugar in proportion;

(5) drain the wok, put a sieve on it, cover it with coarse cloth, and then add boiling water to the wok;

(6) Scoop a proper amount of rice slurry, evenly spread it on the sieve, cover the wok and cook until the rice slurry is cooked thoroughly, then start pouring the second layer of rice slurry, and so on until the ninth layer of rice slurry is cooked thoroughly;

(7) After cooling, divide the cake into diamond-shaped small pieces with thread, that is, nine layers of cake.