Chongyang Cake

1. Put the glutinous rice flour in the chef's machine, open the first gear (mixing head) (you can also use chopsticks to draw circles to mix without the chef's machine), and slowly add water

2. Stir for about 3-5 minutes, and the glutinous rice flour becomes fluffy and fine

3. Use a sieve with a mesh size of about 3mm (8-mesh sieve) to filter twice (I don't have it on hand, so I used a strainer from home, as it's not a specialized sieve and not very easy to use, I'll force it)

4. Crush and sieve large powder particles by hand

5. Smooth white sugar is also sieved once

6. Bottom up and stir well (do not press)

7. Use a suitable mold (you can use a shallow plate or other molds), fill the mixed powder, and lightly tap the surface (very light! Do not press hard)

8. Carefully remove the mold (if it is a plate, take another plate and hold it down, then flip it upside down to extract the formed powder). Add decorations such as red and green silk, sesame seeds, jujube meat, etc

9. For filling, one layer of glutinous rice flour, one layer of filling, and one layer of glutinous rice flour, pat to shape

10. After the water boils, steam it in a pot over high heat for 25-30 minutes