How to make cold cake and its recipe

Lianggao is also a common food. It tastes soft and glutinous, has good nutritional value, and has a certain appetizing effect. There are many ways to make Lianggao. You can prepare Lianggao powder or you can prepare glutinous rice flour yourself. After it is made, it should be refrigerated and taken out when eating. This way it tastes cool and is especially suitable for eating in summer.

How to make cold cake and its recipe

Ingredients: jelly powder (bought on Taobao, but later proved to have too strong an alkaline taste, so it’s best to buy rice flour and make it yourself) Method: 1. Take an appropriate amount of jelly powder (100g), first dissolve it fully with 150g of warm boiled water at about 30°, and let it stand for 10 minutes. 2. Boil a little more than 1.5 pounds of water in a pot. After the water boils, pour half of the water into the jelly paste, stirring while pouring. 3. Pour all the half-cooked jelly paste into the pot and continue to cook, stirring while cooking. Be careful when stirring to avoid getting the bottom stuck. Also pay attention to safety. I got two burns when I was stirring. It is best to wear gloves when stirring, haha. 4. Cook for about 5 minutes, then turn off the heat, pour the jelly into a small bowl, refrigerate, and add brown sugar water when eating.

Method 2

Ingredients: Brown rice flour with edible alkali added (the "cold cake flour" you can buy now is rice flour that has already been mixed with edible alkali). Method: 1. The ratio of cold cake flour to water: half a catty of flour can make 7 catties of cold cake. Be sure to refer to the instructions. 125g jelly powder + 1625g water, add water three times. 2. For the first time, use 250 grams of warm water, dilute 125 grams of jelly powder, and stir into a paste. 3. For the second time, add 687 grams of boiled water to the paste and stir constantly. 4. For the third time, put the pot containing the paste on the fire and boil it, stirring all the time. Add the remaining 688 grams of water to the paste, stirring all the time, and boil it for 5 minutes until cooked through. 5. Remove from heat, put into a small bowl and cool for half an hour to one hour. Soak in cold water for 2 hours to 5 hours to remove the alkaline taste. 6. Steam the brown sugar into a thick liquid, then pour it on the jelly cake cut into small pieces. Have a bowl first!

Method 3

Ingredients: 500 grams of rice, 50 grams of gypsum, 400 grams of brown sugar. Method: 1. Soak the clean machine-made rice in cold water. When it can be crushed into powder by hand, drain the water and add another 700 grams of water. Grind it into a fine paste and sieve it for later use. 2. Soak the gypsum in 200 grams of water and stir it, then let it settle and clarify the gypsum water for later use. 3. Add a little cold boiled water to the brown sugar and grind it into juice, then put it in the refrigerator to cool. 4. Put 2 kg of water in an aluminum pot and bring it to a boil. Stir the rice slurry evenly, pour in boiling water (pour slowly), stirring as you pour, until the slurry is cooked, then drop in gypsum water, stir evenly, let it solidify, take out a piece and put it in cold boiled water. It is OK if it is not sticky when touched by your hand. If it is sticky, add a few more drops of gypsum water. 5. Place the rice cake in a square plate, press it flat, soak it in cold boiled water, and place it in the refrigerator. When eating, cut into small diamond-shaped pieces and pour brown sugar juice on them.