How to make crystal pot cake

Crystal bowl cake is a well-known traditional pastry in Guangdong. Its main ingredients are glutinous rice flour and wheat flour. It tastes smooth and delicious with a rich taste. Bowl cake is mainly divided into two categories, one is crystal bowl cake and the other is old-style bowl cake. Crystal bowl cake is more common now, and it is not particularly difficult to make. Let us learn about the method of crystal bowl cake.

How to make crystal pot cake

Here’s how:

1. Put the red beans in boiling water and cook them slowly, then drain and set aside;

2. Sieve the powder evenly and mix it with half a cup of water to form a thick paste;

3. Boil the remaining 1.5 cups of water, add sugar or brown sugar and cook until dissolved. Pour it into the batter while it is still hot and stir into a smooth batter.

4. Grease the bowl, pour the batter into the bowl until it is 90% full, add red beans, steam over high heat for 20 minutes, then take out and wait for a while before picking out with a bamboo stick;

5. Condensate into crystal.

Basic instructions:

1. It is a traditional Han pastry snack in Guangdong. The main ingredients are glutinous rice flour and wheat flour, and the taste is sweet. Bowl cakes can be divided into two categories: old-fashioned bowl cakes and crystal bowl cakes. The old-style bowl cakes were more common in the past, but now the crystal bowl cakes are more common;

2. This dessert is loved by young people and children. The finished cake is crystal white, with a smooth and oily surface, delicate and tender, soft and smooth texture, sweet and fragrant taste, sticky and tough (chewy) but not sticky to teeth, and there are many flavors to choose from.

Method 2

Sago Cake

Prepare ingredients: 160 grams of glutinous rice flour, 140 grams of sugar, 30 grams of tapioca pearls, 1 and 1/4 cups of water, and 1 cup of coconut milk. Production steps

1. Mix coconut milk and 1/4 cup of water, add to glutinous rice flour and stir into a thin paste; 2. Slowly add a cup of water and dissolved sugar into the paste; 3. Boil the tapioca pearls in water until translucent, then rinse them slightly in cold water; 4. Add the tapioca pearls to the rice paste and mix well; 5. Steam a small bowl first, then add the paste and steam for 6 minutes. 6. Condensate into crystal. (If you eat it in summer, you can put it in the refrigerator for better effect!)