How to make Liang Cake?

Blood Glutinous Rice and Egg Cold Cake

Raw materials:

Eggs 8, 500 grams of white glutinous rice flour, 250 grams of blood glutinous rice flour, 100 grams of blood glutinous rice, 80 grams of sugar.

Method:

Soak the blood glutinous rice grain for 1 hour, standby; beat the eggs in a large enameled bowl, beating in one direction for about 15 minutes, so that it is fully foamed. Add the sugar to the white glutinous rice flour and blood glutinous rice flour, slowly blend in 200 ml of warm water while stirring, and finally add the egg mixture to blend well.

Spread two layers of white gauze in a steamer basket, pour in the thick paste of the cake and spread it out, and then steam the cake on high heat. When the cake swells up and takes shape, open the drawer and quickly sprinkle in the soaked blood glutinous rice, and steam it for another 10 minutes. When the cake cools naturally in the cage drawer, cut it into small pieces.

Features:

The fluffy and flavorful egg jelly is purple in color, and with a layer of crystallized blood glutinous rice on top, it has a wonderful texture and is more fluffy than ordinary jelly.

Recipe B: Buckwheat Jade Strap Cake

Raw materials:

Unprocessed hulled buckwheat grains 100 grams, 500 grams of white glutinous rice flour, mung bean flour 100 grams, 50 grams of sugar, cinnamon threads, a little.

Methods:

Take 400 grams of white glutinous rice flour to add 2 / 3 of the sugar, slowly into the boiling water, kneaded into 2 groups, covered with a clean hot towel to keep warm and standby; will be the rest of the 100 grams of white glutinous rice flour and 100 grams of mung bean flour with the rest of the sugar with the same method of making glutinous rice dough; will be a white glutinous rice dough rolled out, covered with the same size of the mung bean cake, sprinkled with softened buckwheat grains, and then cover with a Cover with another white glutinous rice cake, gently patted to become a sandwich glutinous rice cake, steamed in a cage; sprinkled with cinnamon threads before leaving the cage, and cut into small pieces after cooling.

Features:

Pure glutinous rice flour made of crystal clear cake, coupled with a light green center, especially like jade jade belt, more appetizing. The addition of buckwheat grains not only enriches the flavor, but also makes the cake more nutritious.

Recipe C: corn and pea cake

Raw materials:

800 grams of fresh corn on the cob, 150 grams of fresh new peas, 500 grams of white glutinous rice flour, 50 grams of sugar.

Method:

Peel off the tender corn kernels into a blender and lightly beat into pulp for spare; white glutinous rice flour kneaded into a ball, slightly rolled out and poured into the corn syrup, and then kneaded well. The sugar is not as much as it should be, because the corn kernels themselves have a sweet flavor, and it's too sweet to taste the corn syrup. Steam on the cage for 10 minutes, sprinkle a layer of green peas, and then steam for 5-7 minutes, cool and cut can be eaten.