Su Ye Cake

Jiangmi noodles 2000 grams	红豆 1000 grams
Soft white sugar 300g	Perilla cotyledons 30 pieces
Edible oil A bowl

How to make Su Ye Cake

Step 1

First wash the perilla leaves and dry them

Step 2

Wash the red beans, add half a palm's worth of water to the rice cooker, and cook into bean paste. It will take about an hour (the red beans I use are grown by my grandma and are purely natural).

Step 3

Add 150 grams of soft sugar to glutinous rice flour and mix into a dough, which should be almost as soft and hard as dumpling noodles.

Step 4

After the red beans are cooked, add 150 grams of white sugar and stir to form a filling

Step 5

Fill a plate half full with cooking oil

Step 6

Apply oil to the front of the perilla leaves like this

Step 7

Then, stack the two pieces together like this and put them on another plate. You can dip them in oil while wrapping them to avoid running out of leaves.

Step 8

Grab a piece of dough, not too big

Step 9

Press it into a cake with your hands (you need to moisten your hands with oil, otherwise the dough will stick to your hands)

Step 10

Put a spoonful of bean paste

Step 11

Use both hands to slowly push in and slowly wrap up the bean filling.

Step 12

Take a leaf and wrap the wrapped dough

Step 13

Wrap it up and steam it for half an hour (the steamer should also be brushed with oil so that it can be taken out easily)

Step 14

Finished product Su Ye Cake cooking tips

Although Suye cake is delicious, it is better to eat less at night. After all, it is sticky and difficult to digest. Eat it coldIt’s also delicious and very tough