Jujube cake is a food dish made from red dates and glutinous rice flour.
Food charges
100 grams of red dates, 400 grams of glutinous rice flour, 300 grams of japonica rice flour, 30 grams of pine nut kernels, 150 grams of pork plate oil diced, 200 grams of sugar, 80 grams of cooked lard, a little peanut oil.
Preparation method
1: Wash the dates and steam them in the cage drawer, remove the skin and pit them and crush them into date paste, add sugar and cooked lard to the pot and boil them into a soup.
2: Mix glutinous rice flour and japonica rice flour well, add the soup and evenly cooled, then put in the diced pork plate, knead well, glue the pine nuts into the mold brushed with peanut oil, steam in the cage drawer for about 50 minutes, take out and cool and buckle into the plate.
Tip: When making the cake to make a steamer, take the chopsticks that are not sticky as the best time to come out of the pot, and then cut into diamond-shaped pieces and plate them after cooling.
material
Materials; Water ground glutinous rice flour 130 grams, red dates 80 grams, bean paste 40 grams
Seasoning; Lard 50 g. Sugar 50 g. Water to taste, pine nut kernels to taste.
method
1. Soak the dates for half a day, put them in the soup pot, bring to a boil on high heat and cook for 30 minutes on low heat.
2. Let cool, peel and pitt, and take the date meat.
3. Place the date meat in a large bowl and crush it into a puree with a spoon.
4. Add the bean paste.
5. Heat the water and stir well.
6. Put the lard in the microwave and pour in, add sugar and stir well.
7. Add glutinous rice flour.
8. Stir into glutinous rice and date paste.
9. Take a shallow dish and grease it.
10. Pour in the glutinous rice and date paste.
11. Bring the water to a boil in a steamer and add the sticky rice and date paste.
12. Steam on high heat for 30 minutes.
13. Turn off the heat and let cool. Refrigerate for 3 hours.
14. Buckle upside down on the board.
15. Cut into long strips.
16. Cut into diamond shapes and garnish with pine nuts.
Tips
1. If you like to eat sticky points, all of them are made of glutinous rice flour, and if you don't like too sticky, put in one-third of the japonica rice flour.
This makes it easier to keep the shape and look nice.
2. The steaming time depends on the amount of ingredients, and the chopsticks are inserted without sticking.
3. The amount of sugar is also put according to their own habits.
4. Stir-fry the pine nuts.