material
Pantang horseshoe powder, water and sugar (white sugar, rock sugar and sliced sugar are all acceptable).
working methods
1, the ratio of horseshoe powder to water is 1:5 (calculated by weight), and the amount of sugar added is according to personal preference. Generally, one kilogram of horseshoe powder is 1.5 kilograms of sugar. 2. Boil horseshoe powder with one third of water, soak the powder, and filter out impurities for later use. 3. Boil the remaining water and add sugar until the sugar is completely melted. 4. Pour the boiled sugar water into the slurry, stir it while pouring, put it into the oil cake pot after stirring, and finally steam it for 20 minutes. After the fire is turned off, the cake can be served after cooling.
Red Bean Cake
material
250g of red beans, 4 cups of boiled water, 3/4 cups of sugar or 1/2 cups of sticky rice flour, 1/4 cups of refined powder, 2 tablespoons of oil, 5 kg of water and half a catty of sugar.
working methods
1. Wash red beans, remove impurities, soak in cold water for 2 hours, and drain. Mix the two dry powders evenly. 2. Put the red beans into a three-liter-deep pot, add 4 cups of boiling water, cover it, and boil the water for 5 minutes. Switch to medium fire (70% firepower) for 40 minutes, and then use high fire for 20 minutes. At this time, the water in the pot is about 1 cup, with bean juice secreted and red beans retained. 3. Add 1/2 cups of water to a large bowl, mix with sticky rice noodles and cooked noodles, and add 1 cup of boiled red bean juice. 4. Mix sugar and oil into red beans to dissolve, slowly add the slurry, and keep stirring until uniform. 5. Pour the red bean cake into the oiled long plate, wrap it tightly with plastic film, cover the four corners with aluminum foil, and the dumb face outward. 6. Place the cake pan near the edge of the turntable, heat the red bean cake for 8 minutes, move the position of the cake pan to 180 degrees, and then heat it with medium fire (70 firepower) for 7 minutes. Set aside, cool and cut into pieces.