Red shell peach cake
Red-shell peach cake is a Chaoshan folk cake product, named after the shape of peach. Peaches symbolize longevity, so making peach cakes reflects the desire to pray for blessings and longevity. The fillings are generally steamed glutinous rice into fragrant rice or sweet rice, and fillings such as bean paste and peanuts are also used. After the leather filling package is made, it must also be printed with a wooden peach-shaped impression with carved patterns, and steamed in a steamer. When worshiping gods during festivals and festivals, Chaoshan women would use peach cakes as offerings.
Recipe Recommendations
- thai fragrant rice appropriate amount
- mushrooms appropriate amount
- shrimp appropriate amount
- chestnut appropriate amount
- celery appropriate amount
- pork belly appropriate amount
- pepper appropriate amount
- white sesame appropriate amount
- kway teow appropriate amount
- sticky rice flour appropriate amount
- cornflour appropriate amount
- monascus appropriate amount
- MSG appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- salty and fresh
- steamed
- several hours
- senior
Steps for Red shell peach cake
1
Prepare salty fillings: soak mushrooms and dice, wash shrimps and cut into small pieces, peel chestnuts and cut into small pieces, stir-fry dried tofu strips and crush them, dice celery, and cut pork belly into narrow thin slices.
2
Heat the pan with oil, put the ingredients in the pan and stir-fry over medium heat, add the celery later, and then add MSG, salt and pepper (or five-spice powder).
3
The electric rice cooker cooks rice first. Mix glutinous rice and Thai fragrant rice in a ratio of 3:2. Use less water. Just 2 cups of rice and 1 and a half cup of water. Mix part of the cooked rice with the salty filling and mix well.
4
Prepare sweet fillings: processed ginkgo (de-bittering and marinated), diced winter melon sugar, white sesame seeds (fried), white sugar
5
Take another portion of the remaining rice and mix well with the sweet filling.
6
After the filling is ready, wait until it cools before wrapping. Prepare the cake skin: mix kway teow, sticky rice flour and raw flour in a ratio of 3:2, and a little bit of red yeast (for coloring).
7
Prepare the cake mold. The red one is the traditional cake mold shape. This time, use the newly purchased peach-shaped mooncake mold.
8
Put the kway teow in boiling water into the pot and boil it until soft.
9
Drain the soft kway teow strips and place them in a basin. Add the red cherry rice and flour mixed with water. Red yeast is used for coloring, but you don't need to add it, because red is needed for worshipping gods. I added more this time. It looks very small. It will be so red when steamed. The amount must be controlled well.
10
Stir evenly with chopsticks.
11
Mix into a smooth dough.
12
Divide the dough evenly into small pieces, flatten and wrap into the filling. This is salty.
13
Wrap in sweet stuffing.
14
Shape the whole shape into a triangle.
15
Put it into the mold and print it.
16
Bring the water in the pan to a boil and steam over high heat for 13 minutes. It's so red when steamed, and there's too much red yeast.
17
It looks steamed. After steaming, let cool, and fry on both sides when eating.Red shell peach cake Make Tips
1. You can make the rice cake skin without using kway teow strips. In the past, only sticky rice noodles were used to make the skin. Now, some people also add raw flour and kway teow strips to make it more crispy when fried. 2. Marinate ginkgo: After buying it, beat it with a hammer, remove the shell, boil it in water, then peel it, cut it in half and remove the core, soak the ginkgo meat in water, change the water every hour or two, and change it back and forth several times until there is no bitterness. The soaked ginkgo meat is sprinkled with sugar and marinated. It can be refrigerated and taken out when you want to eat it. 3. The seasoning of the filling can be slightly stronger, because part of the taste is absorbed by the skin after wrapping it in the skin and steaming.