Pineapple almond glutinous rice cake

1

Pineapple and apple stuffing: Dice the pineapple and place it in the pan. Peel, core and dice the apples, and place them in the pan.

2

Remove the shell of cardamom, grind it into powder with the star anise in the grinding body, and add it to the pan.

3

Bring to a boil over medium heat, then turn to low heat, cover, and cook for 20 minutes. Turn off the heat, add liqueur, lemon zest, and lemon juice, and stir well.

4

Prepare the appropriate amount of pectin according to the instructions, add it to the pineapple and apple filling, and stir well. Pour the cooked pineapple and apple filling into a high container, break it into a puree with a stirring stick, and let it cool. Set aside.

5

Glutinous rice cake part: Mix the three flours. Add appropriate amount of water to make it sticky.

6

Pour the prepared glutinous rice cake batter into two molds about 15*15cm. Break off the air bubbles and steam for 15 minutes. Carefully remove the glutinous rice cake while it is hot and buckle it onto a piece of baking paper.

7

Pineapple and almond base: Rub the marzipan into bits and place in a basin. I had no experience when doing it, so I cut it, but later I had a lot of trouble. Mix the marzipan with an egg and beat it with an electric egg beater until it is paste. Add the second egg and beat for 5 minutes.

8

Add 200g of the prepared pineapple and apple filling and stir well. Sieve in the flour and stir well. Pour the batter into a 26-cm diameter, buttered cake mold. Place in preheated oven and hold it at 160 degrees for 17 minutes.

9

Fold the roasted pineapple and almond base on baking paper and cut into a square of about 15 * 15 cm. Pay attention to using a sharp knife that has been stained with water. Wash the knife every time you cut it so that it will not be damaged.

10

Place a prepared glutinous rice cake on the bottom of pineapple and almond, cut off the edges, and cut into the desired size to serve on a plate. After serving the pineapple and almond glutinous rice cake, sprinkle with some shredded coconut and rose petals as desired.

11

For the second type of pineapple and almond glutinous rice cake, spread the remaining pineapple and apple filling on the second glutinous rice cake.

12

Roll the almond into a uniform thickness of about 15*15cm in plastic wrap, and then cut accurately into 15*15cm. The rolled almond candy is spread on the glutinous rice cake brushed with pineapple and apple filling. Place in the refrigerator and let sit for 2 hours.

13

Finally, use the same sharp knife, dip it in water, wash each knife, and cut it to the desired size. Carefully wipe off the pressed pineapple and apple filling with your fingers soaked in water. Loading the plate. Sprinkle with shredded coconut.

1. If the two paragraphs are done together, it is recommended to do the second paragraph first and then the first paragraph. Because the edges of the almond skin rolled out in step B need to be cut off. These cut edges can be used in the first pineapple and almond base. 2. Whether it is glutinous rice cake or pineapple and almond base, it is sticky to the hand, the knife, the plate, but not to the teeth. When cutting, make sure that both the knife and hands must be soaked in water. Wash the knife after each cut, otherwise it will be impossible to continue. 3. It is best to put a piece of bread paper under it when loading the plate to prevent it from sticking to the plate. 4. When designing and making pineapple and almond glutinous rice cakes, there are some incomprehensiveness, so I was particularly uncomfortable when making them today. It took three hours to make these two models. The practice given here is my actual operation today, but it is still not perfect. When using it, I can beautify and improve my practice according to my own ideas. 5. No additives have been given, so you can only cook it and eat it the same day. It was a pity that I left it overnight and I couldn't eat it.