Guangdong has to eat cakes during the Spring Festival. The cakes we eat are different from many places. After a search, I found that most of the rice cakes are from Jiangsu and Zhejiang provinces. They are eaten with sugar or fried. The New Year cakes we eat are steamed. Generally, one or two months before the new year, supermarkets, restaurants and hotels begin to sell New Year cakes. Most of them are packed in tinfoil pots. We usually use “bottom” as the quantifier of New Year cakes. The same is true of radish cake and taro cake. A new year cake, a radish cake, a taro cake. You can feel the strong flavor of new year before you eat it.
200g glutinous rice flour
70g clear noodles
180 grams of sugar
250 ml water
80g coconut milk
10 g vegetable oil
Step 1Material group photo~
Step 2Add 180g borneol sugar into 250ml water and heat to dissolve.
Step 3Add 80 ml coconut milk and 10 g oil and mix well
Step 4Mix the clear noodles and glutinous rice flour in a large bowl, gradually add sugar water, and stir while adding. Finally, make a paste
Step 5Be sure to mix the paste evenly without caking. Just mix it for a while. The pursuit of perfection can also be screened.
Step 6Take a container and brush it with oil. Pour in the paste and steam for about 60 minutes.
Step 7After steaming, you can eat it directly, warm into the soft glutinous sweet.
Step 8After a few hours in the fridge, you can slice and fry. If it's too hot to cut, it won't stick to the knife after ice.
Step 9It's more fragrant to fry. It's scorched outside and tender inside. It's crispy outside and soft inside. I can eat 7 or 8 pieces at a time~~