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Suzhou "Immortal Cake"

2024-11-02 15:00:29 847

On the 14th day of the fourth lunar month every year, which can be said to belong to the people of Suzhou, it is the traditional carnival of Suzhou people - rolling immortals. The term 'rolling immortals' is in Suzhou dialect, which means crowded with people, equivalent to crowding. There is a saying in Suzhou that' rolling is noisy and fierce '< br>

Details of ingredients

Glutinous rice flour300 grams
White sugar10 grams
warm water150 grams (not exceeding 35 degrees)
Homemade dried kiwifruit100 grams

Technique

difficultybeginner
workmanshipsteam
tasteSweetness
timeHalf an hour

Steps to make Suzhou "Immortal Cake"

1. Take a small bowl and pour in 150 grams of warm water with a temperature not higher than 35 degrees Celsius. In summer, use cold water. Add 10 grams of white sugar and stir evenly to form white sugar water.
2. Put 300g of glutinous rice flour in a mixing basin, and pour a small amount of white sugar water into it.
3. Each time water is added to the glutinous rice flour, the glutinous rice flour and water are mixed evenly by hand, and the glutinous rice flour is finely rubbed by hand.
4. Rub the glutinous rice flour until it absorbs water but does not form a dough or rice flour paste, but a loose, dry and wet powder.
5. Hold a loose, dry, and wet powder in your hand and knead it with your fingers together towards the center of your palm. Wet powder is easy to form into dough.
6. Use your fingers to knead and twist the dough.
7. The dough can be scattered into loose dry wet powder, and the glutinous rice flour will be rubbed.
8. Take a sieve with large holes, put the rubbed glutinous rice flour into the sieve for sieving, and twist the small lumps of glutinous rice with your hands.
9. Get a fine glutinous rice flour that absorbs water, and leave it aside for 1 hour.
10. Take a container and evenly brush the bottom with a layer of cooking oil.
11. Grab a proper amount of wet glutinous Rice noodles to absorb water, and evenly and loosely sprinkle the glutinous rice flour on the bottom of the container.
12. Pour water into the pot and support the steaming rack. Place the container on the steaming rack without covering the pot lid. Steam over high heat until it reaches the desired temperature.
13. Take a proper amount of Red bean soup filling, clap it into a round cake with the same diameter as the glutinous rice flour, and cover the cake with glutinous rice flour.
14. Sprinkle a layer of glutinous rice flour evenly and loosely on the top, without covering the pot, and steam it over high heat until it is steamed.
15. Remove the black seeds in the middle of the self-made dried kiwi fruit, cut it into thin strips, evenly sprinkle it on the glutinous rice flour, and gently press it with your hand to make the kiwi fruit closely connected with the glutinous rice flour.
16. Spread a layer of white sesame evenly on top of the kiwi fruit, gently press it with your hand, cover the pot, and steam for 15 minutes until cooked.