Dingsheng cake
Ingredients
- Dry rice (or rice flour) 100 grams
- Dry glutinous rice (or glutinous rice flour) 50 grams
- White sugar 50 grams
- Sugar Osmanthus A small spoonful
- Clear water 45 grams
- Red bean paste Appropriate amount
- Candied dates A few
Steps
1. Wash the glutinous rice, dry it and grind it into powder.
2. Sieve the ground glutinous rice flour twice.If you don’t have a food processor at home, you can just buy rice flour.
3. Wash the rice, dry it and grind it into powder.
4. Sieve the ground rice flour twice as well. If your food processor doesn’t have a dry grinding function, buy dry glutinous rice flour instead. A friend has made water-milled glutinous rice flour, and it is also possible.
5. Add sugar and stir evenly.
6. Add sugar osmanthus, I bought it at Xobao. You can also pickle it yourself.
7. Add water, add the water here slowly, don't pour it all at once. Each powder absorbs water differently.
8. Add water while mixing it up with your hands. Stop adding water until the powder resembles loose snowflakes.
9. First, lightly spread a layer of wet powder in the mold, but be careful not to press it. Add some bean paste.
10. Put another candied date. It is recommended to use very soft candied dates. Ordinary candied dates are not soft when steamed.
11. Finally fill in the powder. Just cover it lightly. Don't press it. Just smooth the surface with your hands.
12. Put in a pot of boiling water and steam over high heat for 15-20 minutes.
13. It’s not hot to the touch. It’s best to unmold when it’s hot. It’s more delicious when eaten while it’s hot.
14. The finished product picture is like this. The color is because I added a little bit of red yeast powder when mixing it well. Don't add it if you see the color is almost there.
15. Finished product picture 2
16. Bite open the filling.
Tips
- The overall operation is very simple, and it is faster if you buy ground powder. But be sure to remember not to press powder, otherwise it will taste very hard when steamed.
