Traditional Nine-layer Cake

Purple rice nine layer cake practice details cuisine and efficacy: delicious pastry

Purple rice nine layer cake production materials:

Main ingredients: in the rice 40 grams, 40 grams of Penglai rice, 40 grams of purple rice, 4 grams of white powder, 190 grams of water, 60 grams of sugar. Later, we will subtract this water content from the 1/2 water weight and do the same for the purple rice + 1/2 puffed rice.

4. Mix the rice with the weighted down water and break it up with the juice, then pour it out and mix it with the cornstarch and sugar respectively, at this point you should have a purple rice paste and a white rice paste (if you don't do it as often as I do, I suggest you measure the weight of the pastes so you can grossly calculate how much each one weighs? For example, my purple has five portions while the white has only four)

5. Once the water boils, you can steam it, grease the container before steaming, and then steam one color at a time until it's done!

6. When all cooled, you can slice and eat

Tips:

1. This cake is more troublesome is in the steam, whenever you want to steam, but do not overdo it, I steamed that day about 7 ~ 10 minutes.

2. I recommend this snack, I love purple rice because the rice itself is very fragrant flavor, and this snack is not too sweet to eat do not feel greasy!

3. This time, I encountered a small shortcomings, such a portion of my juicer is a little less, especially the purple rice is not very fine, there is purple rice + 1/2 Peng Lai rice than in the rice + 1/2 Peng Lai rice is also not sticky, so I will next time the portion of larger and purple rice in 1/2 Peng Lai rice into a round glutinous rice to try!

4. If you are Hong Kong or Southeast Asian friends, I also suggest not to imitate the change of water to coconut milk, that's not what you often eat coconut milk purple rice ...