The calorie of the cake is: 89 calories per100g.

Method for making cold cakes:

Raw materials:

500g of indica rice, 50g of gypsum and 400g of brown sugar.

Practice:

1, clean indica rice will be selected and soaked in cold water. When it can be twisted into powder by hand, the water is removed and 700 grams of water is added, which is ground into fine pulp and passed through the roller for later use.

2. Mix the gypsum with 200 grams of water bubbles, then precipitate it, and clarify the gypsum water for later use.

3. Add a little cold water to brown sugar and grind it into juice, and put it in the refrigerator for refrigeration.

4. Pour 2kg of clean water into aluminum pot to boil, stir the rice slurry evenly and then pour it into boiling water. Stir as you rush, until the pulp is cooked, drop gypsum water and mix well to solidify it. Take out a piece and put it in cold boiled water. When touching it with your hands, it will not stick to your hands. If it sticks to your hands, drop a few drops of gypsum water.

5. Put the rice cake into a square plate and flatten it. Boil it with cold water and put it in the refrigerator. When eating, cut into small diamond-shaped pieces and pour with brown sugar juice.