♪ Chestnut ice cream mooncake ♪

Recipe Recommendations

• glutinous rice flour 60g
• sticky rice flour 40g
• chengmian 30g
• powdered sugar 40g
• Purple amaranth juice 150g
• corn oil 20g
• cake powder appropriate amount
• chestnut paste 360g

• sweetening
• other
• three-quarters of an hour
• ordinary

Steps for ♪ Chestnut ice cream mooncake ♪

1

(b) All powders, except sugar powder, are mixed into a small pot of fire, which turns to yellow

2

(b) To remove from the container, add sugar powder and pour oil

3

Cleaning of clean violets and cooking colours

4

(b) to take 150g hot violet juice and pour it into the container and mix it with chopsticks

5

(b) A full-blown noodle when it's cold enough to keep its hands warm; 15 minutes of static

6

(b) take the chestnuts and split them into 25 g each

7

(a) The flatting of ice skin

8

If it's packed, you can put it in the moon cake

9

And then put the packaged cake in the mold, and press it out

10

It tastes better when you put it in the fridge for six hours

Recipe Categories

• Elderly recipes
• traditional cuisine
• afternoon tea recipes
• Mid-Autumn
• mooncakes recipe
• Autumn recipes