Foodabc Festival food customs Chongyang Festival

Chongyang Cake

2024-05-17 15:00:38 998

I gave the Double Ninth Festival cake made for the elderly to my mother-in-law. If I didn't come, I took a photo and remade it today. The traditional Double Ninth Festival cake uses too much oil and sugar, which makes it too greasy and difficult to digest. Therefore, this year we adopted the method of making sponge cake, without adding oil and with less sugar. In order to avoid monotonous taste, we added some preserved fruits as decoration. The six inch round mold used was a bit short, with one layer of bean paste removed and nine layers of dried fruit added, symbolizing good luck for a long time. I made a chrysanthemum shape with dried pineapple on top, which is a scene.

Details of ingredients

Glutinous rice flour450g
Pumpkin pureea little
Purple sweet potato pureea little
Preserved fruit200g

Technique

difficultySimple
workmanshipsteam
tasteSweetness
timean hour

Steps to make Chongyang Cake

1. Divide the glutinous rice flour into three equal portions and add sugar respectively, one portion with pumpkin paste and one portion with purple potato paste.
2. Rub the powder with both hands and make it semi dry and non wet in three colors.
3. Brush the mold with oil, sprinkle a layer of powder, and spread it flat.
4. Spread a layer of bean paste filling on top of the powder.
5. Sprinkle another layer of yellow powder and spread it flat.
6. Lay another layer of bean paste filling.
7. Sprinkle purple powder again and spread it flat.
8. Bring the water in the pot to a boil, cover the mold with a basket cloth, steam for ten minutes, and remove.
9. Prepare various colored dried fruit preserves.
10. Sprinkle the remaining powder layer by layer, place the dried fruit on the surface, and place chrysanthemums made from dried pineapple in the middle.
11. Cover with a basket cloth, cover with a pot, and steam for thirty minutes.
12. Release the mold after cooling.
13. Cut open and enjoy.