Beijing Snacks: Old Beijing Cheese

Name: Beijing Snacks: Old Beijing Cheese
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 110ml Glutinous rice; 220ml Pure milk; Some preserved fruit; Some raisin; Some Melon seeds; 1 tablespoon Sugar

by kiss war girl

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Cheese was originally created by ethnic minorities in the north. It is also called daigo, cheese, goat cheese, cow croissant, etc. It is a semi-solidified food made from cow and goat milk. It is milky white, creamy and nutritious, and melts in the mouth. Cheese was once a treasure of royal meals in the courts of the Yuan, Ming and Qing dynasties. Its original method is to put the prepared fresh milk and glutinous rice wine in a small bowl, and then put it in a large pine barrel for careful roasting, and finally use cellar ice to cool down and refrigerate. Since the secret recipe of its craftsmanship was never passed on, even the wealthy officials at that time were rarely able to taste it. The cheese at that time was a status symbol.

Nowadays, we can easily make this former palace dessert at home. Since most families do not have an oven, we can use steaming to make it. The taste is the same, creamy, rich and refreshing. Fermented glutinous rice is also called fermented rice, glutinous rice wine, sweet wine, and glutinous rice wine, and it is usually sold in supermarket refrigerators. "

Ingredients

110ml Glutinous Rice
220ml Pure Milk
Some Preserved Fruit
Some Raisin
Some Melon Seeds
1 tablespoon Sugar

Beijing Snacks: Old Beijing Cheese

1. 110ml mash, 220ml pure milk, 1 tablespoon of sugar, dried fruits, raisins, melon seeds.

Beijing Snacks: Old Beijing Cheese recipe

2. Pour the milk into the pot, add 1 tablespoon of white sugar, and keep stirring until the sugar dissolves and the milk foams on the surface, then turn off the heat.

3. Let the milk cool in water.

4. The mash is passed through a fine sieve to filter out the mash juice.

5. Cut the preserved fruit and walnuts into dices for later use.

6. Pour the mash juice into the cold milk. The ratio of milk to mash juice is about 2:1. Stir clockwise.

7. Pour the stirred milk into two containers respectively.

8. Cover the surface of the container with plastic wrap and pierce more small holes with a toothpick.

9. Put it in a steamer and boil water on medium heat, then turn to low heat and steam for 20 minutes; put the steamed cheese in plastic wrap and put it in the refrigerator for 2 hours before taking it out. Sprinkle with preserved fruit and walnuts.