How to make Taishan cassava glutinous rice cake

For a single person, if a person of the opposite sex comes to you, what should you do? What! Your thoughts are dirty. At this time, if you can cook some delicious food for her, she will definitely fall in love with you. So, now let me teach you how to make Taishan cassava glutinous rice cake.

1. Boil sugar water. Weigh the borneol sugar, which is 500 grams in total. Take out 80 grams of it for filling and use the remaining 420 grams for boiling sugar water.

2.121 Bring to a boil over low heat until all the sugar has melted, then turn off the heat and let cool

3.212 Put the rock sugar into the pot and add 3 bowls of water

4.1 Pour the water into the pot, the amount of water should cover the mung beans, add 80 grams of borneol sugar, cook over low heat until the mung beans are soft, if there is still a lot of water, turn up the heat to dry it out

5.2 Mung bean filling, peel the mung beans and soak them in water for more than 1 hour

6. Use a spoon to mash the mung beans slightly. If you like a granular texture, you can just mash it with a spoon. If you don’t like a granular texture, you can blend it in a blender.

7. After the mung bean filling is crushed, you can start the third step. After the mung beans have cooled, add about a bowl of batter and stir evenly to make the filling. (Adding flour paste to the mung bean filling is to make the filling better adhere to the cassava cake)

8.1 Mix the tapioca starch and flour, pour into a large bowl, slowly add the cooled sugar water cooked in the first step in portions, stirring while adding the sugar water. My mother stirs it directly with her hands. You can use chopsticks or other tools to stir it until it becomes a powder paste without any particles. (At this time, you can fill a bowl of batter and mix it with the mung bean filling)

9.2 Mixed fillings

10. Add half bowl of hot water to the batter and stir while heating the water. (The step of heating water can be omitted. My mother said that this is called scalding the noodle head, which can make the steamed noodle batter more resilient. It is also okay if it is not heated.)

11. Apply a layer of oil in the container (if you use a non-stick container, you don’t need to apply oil), pour in 2 tablespoons of batter (this depends on the size of your container. Anyway, it should fill the container, and the height is up to your preference. If you like thicker, pour more, and if you like thinner, pour less.) Boil a pot of water, put the container with batter in after the water boils, cover the pot, and steam it over high heat for 5 to 6 minutes until it solidifies.

12. Pour 1 spoon of batter into a thin layer, then pour in a layer of mung bean filling; (add a thin layer of batter first and then add mung bean filling, so the bonding effect will be better. If you add mung bean filling directly, it is also OK, but the bonding effect may be worse)

13. Cover the pot and steam over high heat for 5-6 minutes until solidified.

14. Repeat steps 3, 4, and 5 until all the batter is used up. After a thick layer of batter is steamed and solidified, add a thin layer of batter and mung bean filling. After steaming and solidifying, add another thick layer of batter. (As for the thickness and number of batter and filling layers, it depends on your preference.)

15. Steamed Cassava Rice Cake

16. Sprinkle a layer of sesame seeds on it while it is still hot, let it cool down and cut into pieces. It is very sticky and difficult to cut when it is hot. Wait until it cools down before cutting.

After reading the editor’s introduction, are you unable to hold back? Do you really want to rush into the kitchen and start making Taishan cassava glutinous rice cakes right away?