Making method of Chongyang cake Traditional making method of Chongyang cake

1. Prepare glutinous rice flour 1000g, japonica rice flour 500g, red beans 250g, white sugar 1000g, red and green preserved fruit 100g, brown sugar 50g, soybean oil 25g and cooking wine 50g.

2. Cut the red and green preserved fruit into shreds for later use.

3. Make dried bean paste with red beans, sugar (250g) and soybean oil.

4. Mix glutinous rice flour and japonica rice flour, take 150g, mix in brown sugar, and add about 50g of water to make paste slurry.

5. Mix the remaining powder with white sugar (750g), add 250g of water and mix thoroughly. Take a cake drawer, spread a clean wet cloth, put in 1/2 cake powder and scrape it flat, spread the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, then steam it with boiling water. When the steam exposes the flour, spread the paste evenly on it, sprinkle with red and green preserved fruit shreds, and continue steaming until the cake is cooked and removed from the fire. Take out the cake, cut it into the shape of diamond cake with a knife, and make a small flag with colored paper and insert it on the surface of the cake.