I don't know if you have ever eaten a cold cake, it belongs to the Sichuan cuisine, it is soft and delicate to eat, whether it is as an after-dinner dessert or a snack on the table, it can attract the attention of others, and it can also conquer everyone's taste buds with his unique taste. Eat more cold cakes can strengthen the spleen and stomach, but also stop sweating, although it is a kind of snack dessert, but it can be sweet and not greasy, refreshing and delicious, to a certain extent, can play a role in clearing heat and dampness, it is really "wonderful". For friends who are afraid of being fat and want to eat sweets, this dish is really suitable. Today I will share with you two special practices, the material is very simple, the method is also simple. My forty-year-old "old aunt" succeeded in just one use, and the result was perfect.
The first type: cucumber cold cake
This cold cake is especially suitable for eating in the spring, refreshing and oil-free, so that you feel particularly good after eating.
Ingredients: 200 grams of cucumber, 70 grams of mung bean starch, 35 grams of white sugar, 40 grams of shredded coconut, water
Directions: Wash the cucumbers, cut them into pieces and put them into a blender, add some mineral water and beat into cucumber juice. After beating well, filter out the impurities with a strainer, add the mung bean starch to the filtered cucumber juice, and stir well with chopsticks.
Mung bean flour is easy to clump, we need to stir a few more times. At this time, you can boil the water, put the sugar after the water is boiled, pour the cucumber juice into it after saccharification, stir it quickly, and when it appears thick, we can turn off the heat. Pour it into the mold, scrape it flat with a tool, cool it at a temperature and put it in the refrigerator for refrigeration, at this time you can release the mold, cut the cold cake into pieces, stick the coconut shreds and eat it.
The second kind: glutinous rice bean paste cold cake
This taste is quite classic, and I love it very much. Although it was the first time to do it, the taste was still good.
Ingredients: glutinous rice flour, starch, corn oil, sugar, water, bean paste filling, bean flour, cooked sesame seeds
Directions: We put 100 grams of glutinous rice flour, 20 grams of starch, 20 grams of sugar and 20 grams of corn oil into 150 grams of water, mix them well with chopsticks, and pour them into a container. It is best to use a rectangular long plate for the container, so that the thickness of the steamed cold cake skin is more uniform and the cut is also beautiful. Bring water to a boil, then steam the mixed powder for about 20 minutes.
When the time came, we took it out of the pan, let it cool, we flipped it upside down on the board, slapped it hard, and it fell out. We have to cut it into several rectangular pieces with a knife, at which point we can smear the bean paste on it and roll it up by hand.
Once rolled, we can cut it into pieces with a knife. At this time, you can eat it directly, or you can wrap it with glutinous rice flour and bean flour, and if you wrap these two kinds of powder, the taste is more unique. There really isn't, and the taste of eating directly is not bad.
The above is about the practice of cold cake sharing. Thank you all for reading. For making cold cakes, I can also be regarded as a "novice", but the two kinds of cold cakes I make taste very good. Mainly because the cold cake is simple in ingredients and simple in method, I can make it so successfully. If you like it, you may wish to like it, find a time to operate according to my method, it is really delicious and simple, you must not miss it.