Chestnut Cream Flower Rice Cake
1.
Take a pot and add glutinous rice flour, rice flour and powdered sugar
2.
Add the right amount of milk and rub it with both hands
3.
Grab a hand, it won’t loosen
4.
It’s easy to rub and loosen, this is the state of rice noodles I want
5.
Sieve the rice noodles with a coarse sieve, be sure to use a coarse sieve
6.
Take a steamer, spread oil paper on it, and put mousse ring on it
7.
Sprinkle the powder loosely and scoop two spoons of homemade jam
8.
Spread the flour and use chopsticks to level the surface
9.
After boiling water in the pot, steam for about 30 minutes
10.
Demould after cooling slightly
11.
Take an appropriate amount of bagged chestnut kernels and put them in the mixing cup of the wall breaker, and add an appropriate amount of milk or cold water for whipping. The amount of water should not be too much, otherwise it will be dried and used.
12.
Select the mixing button, the machine starts to work
13.
Pour the mashed chestnuts and sif through a sieve
14.
This is chestnut puree (you can add some honey, maple syrup, etc. to increase the sweetness)
15.
Prepare chestnut cream flowers: add softened butter pieces and powdered sugar to the pot and beat into a feather shape
16.
Put in the right amount of chestnut puree
17.
Whisk evenly into chestnut cream
18.
Take an appropriate amount of chestnut cream and add rose essence and mix into red
19.
In addition, take an appropriate amount of chestnut cream and add colorful essence and mix into green
20.
Put the chestnut cream into a piping bag and squeeze out the roses and leaves, then place it on the rice cake for decoration
Tips:
Don’t add too much jam, just a little bit is enough, you can use bean paste instead of chestnut cream and there is leftover
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