Delicious Chongyang Cake

Introduction to Chongyang Cake

The ninth day of the ninth month of the lunar calendar is the Double Ninth Festival, also known as the Respect for the Elderly Day. People should steam Double Ninth Cake to honor the elderly. The method of steaming Chongyang cake is the same as steaming rice cake, but the steamed cake should be smaller and the cake should be thinner. In order to be beautiful and eaten while eating, people make Chongyang cakes into colorful colors, and sprinkle some osmanthus on the cake surface (so Chongyang cakes are also called osmanthus cakes). The Chongyang cakes made in this way are sweet and delicious, and everyone loves to eat them.

Double Ninth Cake, also known as "Flower Cake", is a food for the Double Ninth Festival of the Han people. Popular in most parts of the country. It gets its name because it is eaten during the Double Ninth Festival. It existed in the Southern Dynasties. Rice flour, fruit ingredients, etc. are often used as raw materials. The method of making it varies from place to place. There are mainly two types: baking and steaming. The cake is decorated with five-colored flags, and the stuffing is sandwiched and printed with double sheep. It means "Chongyang". It is still popular today.

Recipe Recommendations

glutinous rice flour 1000 grams
red bean 250 grams
white sugar 1000 grams
preserved fruit 100 grams
brown sugar 50 grams
soybean oil 25 grams

sweetening
steamed
an hour
ordinary

Steps for Delicious Chongyang Cake

First cut the red and green preserved fruit into shreds for use.

Make red beans, white sugar (250 grams), and soybean oil into dry bean paste for later use.

Mix glutinous rice flour and japonica rice flour, take 150 grams, mix with brown sugar, add about 50 grams of water, and mix into a paste.

Stir the remaining flour with white sugar (750 grams), add 250 grams of water, and mix thoroughly. Take the cake drawer, lay it on a clean wet cloth, add 1/2 cake powder and scrape it flat, sprinkle the bean paste evenly on it, then spread the remaining 1/2 cake powder on the bean paste and scrape it flat, and then use boiling water to steam. When steam seeps out of the flour, spread the paste paste evenly on it, sprinkle with shredded red and green preserved fruit, and continue to steam until the cake is ripe, then remove the heat. Take out the cake, cut it into diamond-shaped cake shapes with a knife, and make a flag with colored paper, and insert it on the cake surface.