Chestnut Cake

Name: Chestnut Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 100g Sticky rice; 200M warm water; 150g Smoked beans; 200g Chestnut Diced; 200g Chestnut slices; 200g Candied Date Silk; Some Osmanthus; 60g Sugar

by Kiss mom

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

In our place, there is another name for chestnut cake called "Chongyang Ninja", which is only sold for a few days before and after the Double Ninth Festival during the year. You can eat whatever you want when you make it by yourself~~

The biggest feature of making chestnut cakes is: chestnuts and smoked beans are used. Chestnuts may also be found elsewhere. Smoked beans can be considered a specialty of ours. Use soybeans from this season (they grow full at this time), and the green beans that are peeled out are smoked on the stove. The old way is to use that kind of beans. A small stove with a thin wire mesh framed by a wooden frame, the green beans are put on top and smoked slowly, until the skins are wrinkled, the beans are dehydrated, hard, green and slightly yellowish. Chewing especially fragrant~~~

The made cake is sprinkled with sweet-scented osmanthus while it is hot, chestnut, bean, and sweet-scented osmanthus~~~ This cake is sweet."

Ingredients

Chestnut Cake

1. Shred the candied dates.

2. The raw chestnuts are blanched, their coats are stripped off, dice and sliced for later use.

3. Weigh the required materials.

4. Mix glutinous rice flour and sticky rice flour, add sugar, pour in warm water and knead it into a dough. The dough feels dry and somewhat tough. Press the dough and pour it into diced chestnuts.

5. Knead into a dough, as shown above.

6. Brush the inside of the mold with oil, the cake will be sticky after steaming, and it will be easier to remove the mold by brushing with oil.

7. Pull a small piece of dough into the mold and press it into shape.

8. Place a slice of chestnut on the noodles and a strip of shredded dates. The cakes I ate when I was a child had red and green threads, so I didn’t like them, so I saved them and added a few smoked beans.

9. The steaming rack is also brushed with oil, and the shaped cakes are arranged.

10. Pour cold water into the pot, steam for about 15 minutes with SAIC, turn off the heat and simmer for two to three minutes.

11. After the chestnut cake is out of the pan, it is hot and the sweet-scented osmanthus is dried. It will be easier to wait until it cools down and then demould.