Skeleton Finger and Red Date Steamed Cake is a dish that many people like. You don’t need to prepare too many ingredients when making this dish. Simple ingredients can create an extraordinary delicacy. The family sits together and eats this delicious dish. Happiness is as simple as this dish, full of the taste of home and very memorable. 1. Steam the sweet potatoes and carrots, grind them separately and add glutinous rice flour to make dough. 2. Steam the red dates and remove the core. Use a food processor with a little water to beat into date paste. Take a bowl, pour in a little warm water, add baking powder, sugar, date paste, add flour and knead into a soft dough. Grease the mold, put the dough in, cover with plastic wrap and let it ferment in a warm place. 3. Divide the sweet potato glutinous rice dough into three larger ones and five smaller ones. Use three fingers to press and roll the small ones into strips. Use wolfberries as nails and use toothpicks to press hand lines on them. Use the larger ones to make the skull. First, knead them into a round shape. Use toothpicks to poke out the eye sockets, nose and mouth. Use a small amount of carrot dough to roll them into long strips to make the worm. Use black grapes to make the worm head and put it on the skull. Use a larger piece of carrot dough to make the pumpkin. 4. After the red date dough is fermented, put it in a pot with cold water, steam it for 25 minutes after turning on the heat, then turn off the heat and simmer for five minutes. You can also steam the skull, fingers, pumpkin and red date cake together. I steam them separately and it only takes ten minutes after boiling. (I forgot to take a picture of the steamed cake.) 5. After steaming, let it cool and shape it. Use salad dressing to make the pumpkin eyes and mouth, put black grapes as eyeballs and teeth, and drizzle with ketchup. It's done! It should be said that everyone knows the importance of diet to themselves. Although the recipe of Skeleton Finger Red Date Steamed Cake is easy, it makes everyone who has eaten it give it a thumbs up. |
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