Brown Sugar Cold Cake
1.
1. Prepare the raw materials in advance, the jelly powder can help everyone save a lot of trouble
2.
2. Mix the paste, add 50g cold cake powder into 80g water to make a uniform paste
3.
3. For maturation, prepare 500g of cold water in the pot, stir and pour the adjusted slurry into the pot, heat it over a high fire, and keep stirring during the heating process to avoid sticking to the pot. When the rice slurry becomes a sticky paste After that, change to medium heat and continue heating for 5 minutes until cooked
4.
4. Set the shape, transfer the pot to the fire and stir for a while, after the big bubbles disappear, put it in a container (you can choose the shape you like) and keep it in the refrigerator for 3-4 hours.
5.
5. Put the brown sugar and a small amount of water in the steamer and steam it to a thick state
6.
6. When eating, pour the steamed red syrup on the cold cake.
Tips:
1. Be sure to use cold water to adjust the slurry, remember to use hot water
2. In order to avoid sticking to the pan during maturation, it must be stirred continuously. It is recommended to use a non-stick pan
3. Do not put too much water when boiling cold cakes, so that the cold cakes are too soft and difficult to shape.