Jade bean cake
Ingredients: 200 grams of peas, 40 grams of sugar, glutinous rice flour, 20 grams of mint leaves.
Directions: Spread a layer of mint leaves on a plate, add a little water, and add the peas. Boil water in a pot, add peas to steam for 30 minutes on high heat, open the lid, remove the peas and add sugar to mash, then add glutinous rice flour and stir well.
Brush a layer of oil in the mold, pour pea puree to press out the pattern, put it on a plate and serve.
Guangdong horseshoe cake
Ingredients: 250 grams of horseshoe powder, 2500 grams of water, 375 grams of brown sugar flakes, 5 horseshoes, 10 grams of raw oil.
Directions: Put half the water in a bowl, add horseshoe powder and stir to set aside. Put the other half of the water in a pot, add brown sugar and bring to a boil until completely melted and set aside.
The horseshoe is peeled, washed and chopped into small pieces. Add a bowl of powder water to the pot and stir well until a paste is formed. Add horseshoe crushed to the pot and stir well, pour the cooked brown sugar paste into the stirred horseshoe powder paste, stir well. Brush a layer of raw oil into the mold and pour in the horseshoe pulp.
Boil water in a pot, add horseshoe pulp and steam for 25 minutes, then remove and let cool. Cut the buckle into pieces on the board and serve on a white plate.
Crystal osmanthus cake
Ingredients: 180 grams of noodles, 120 grams of glutinous rice flour, 30 grams of osmanthus flowers, honey, 200 grams of water, 80 grams of sugar, 40 grams of salad oil.
Directions: Put the sugar in a bowl, add honey and stir into sugar water, pour in osmanthus and stir well, let stand for 15 minutes. Pour in glutinous rice flour and noodles and stir into a non-granulated paste, add salad oil three times and stir until there is no oil on the surface.
Brush a layer of oil in the mold and pour in the stirred batter and let stand for 40 minutes. Boil water in a pot, boil the water and put it into a mold to steam for 30 minutes. Turn off heat, cool and buckle upside down on a plate to serve.
Milk red bean cold cake
Ingredients: 10 grams of white sugar, 15 grams of cold powder, 100 grams of red beans, 1 carton of pure milk
Ingredients: Wash the red beans, place them in a bowl, add water and soak for 40 minutes. Bring water to a boil, add red beans to medium heat and cook for 40 minutes, turn off heat and set aside.
Put the white cold powder in the white sugar and stir well, add a little boiled red bean water and stir until melted. Bring milk to a boil over medium heat, add cold powdered white water and stir until boiling. Turn off heat, pour into the mold and refrigerate for 1 hour. Remove the inverted buckle on the plate and serve.
Sweet potato cake
Ingredients: 400 grams of sweet potato puree, 500 grams of sweet potatoes, 75 grams of sticky rice flour, 76 grams of glutinous rice flour, 50 grams of sugar, 75 grams of water.
Directions: Wash the sweet potatoes, boil water in a pot, put the sweet potatoes into the water after boiling, take out the steamed sweet potatoes to cool, peel and pound into a puree.
Place the sweet potato puree in a pot, add glutinous rice flour, sticky rice flour, sugar and water and stir well to form a dough. Divide into small pieces, put into a mooncake mold and press shape, place in the cage drawer, and steam in water for 25 minutes. Open cap and serve on a plate.
Purple potato cold cake
Ingredients: 2 purple potatoes, salad oil, 50 grams of flour, 150 grams of glutinous rice flour, 20 grams of sugar.
Directions: Place glutinous rice flour in a bowl, add flour and water and stir well, knead into a smooth dough and let stand for 20 minutes.
Boil water in a pot, boil the water and add glutinous rice balls to steam for 20 minutes. Peel the purple potatoes, wash and cut into slices and place on a plate. Cover with plastic wrap and steam for 10 minutes, remove and mash, add sugar and stir well.
The steamed glutinous rice balls are greased, rolled into a cake, covered with a layer of purple potato puree, rolled into long strips, cut into small pieces, placed on a plate, and eaten.
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