The Mid-Autumn Festival is coming soon, and everyone loves mooncakes, the traditional delicacy of the Mid-Autumn Festival.
However, most of the mooncakes on the market today are high in sugar and fat, which is extremely detrimental to health, especially for the elderly. It is really popular and scary.
I wanted to make nutritious and healthy mooncakes myself to celebrate a healthy and happy Mid-Autumn Festival, but I didn't have all the raw materials. I had no choice but to use a mold to make a corn sticky cake to show my joy.
Corn sticky cake
Recipe Recommendations
- glutinous rice flour 60 grams
- cornmeal 200 grams
- purple potato 220 grams
- starch 40 grams
- water 150 grams
- cooked sesame 20 grams
- white sugar 10 grams
- salad oil 20 grams
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Corn sticky cake
1
Take a bowl, add glutinous rice flour, corn flour, starch, sugar, and salad oil, add water and mix well to form a thin batter.
2
Put in a steamer and steam for 20 minutes over high heat.
3
Wash the purple potatoes, cut them in half, and add them to the pan and steam them with the batter.
4
Remove the steamed purple potatoes and crush them with a spoon.
5
Add sesame seeds and mix well.
6
Then rub into small balls of about 20 grams each for later use.
7
After steaming the batter for 5 minutes, stir it with chopsticks.
8
Cool the steamed dough crust and knead it thoroughly.
9
Then divide into small doses of 30 grams each.
10
Reunite the small ingredients and flatten them into dough, then wrap the purple potato filling in the middle, and gently push the dough upwards with your thumb and index finger until completely aligned.
11
Pressing and withdrawing the mold.
12
Pack the prepared sticky cake, place it in the refrigerator and refrigerate it for a few hours before eating it for better quality.