Main Ingredients: 500 grams of round-grained rice, 1500 grams of glutinous rice flour, 20 grams of walnuts, 20 grams of watermelon seed kernels, 500 grams of red bean paste,

Seasoning: 400 grams of sugar, 3 grams of flavor, 2 grams of food coloring, 5 grams of rose

Practice

1.will be bean paste, 200 grams of white sugar, set powder (round-grained rice, glutinous rice flour) 500 grams, mixed into a bean paste filling.

2. 200 grams of sugar boiled into sugar oil, and then with the set powder 1500 grams, vanilla flavoring water together with fried and rubbed through. Wipe the powder must be mixed with some water, wipe into the dry moisture moderate cake surface. Will rub the good cake surface to stand for a few hours until it is moistened, and then divided into 3 pieces, a piece of red dyeing, a piece of green dyeing, a piece of the original color. Each piece of cake flour with a fine taut sieve sifted into fine powder, remove the coarse powder pieces, the white cake flour as the bottom of the bottom of the rectangular wooden grid, covered with a layer of bean paste filling, and then covered with a layer of green cake, and then covered with the other half of the top of the bean paste filling, the top of the red cake, sprinkled on the surface of the roses, walnuts, melons, etc., that is, into the 5 layers of different colors of the Chongyang cake biscuits.

3. Place the cake in a cage and steam it over high heat for about 25 minutes.

4. Cake ripe, covered in a clean plate, to be cooled and then turned over, cut into small pike-shaped pieces with a knife 60 pieces on the plate.