Cinnamon Red Date Sponge Cake

Cinnamon Red Date Sponge Cake

1. Prepare materials

2. Put glutinous rice flour and sticky rice flour in a pumpkin mud pot and mix well, then add powdered sugar and mix well

3. Knead it evenly with both hands, until the flour can be formed into a dough by grasping a handful of flour with your hands, and it can become loose powder after kneading with your hands. Be sure to knead the rice noodles and not clump

4. Then let it stand for 1-2 hours to make it fully hair, and then after the first time, after sieving all the pieces, rub the agglomerated dough again.

5. Go through the second sieve, be sure to pass it, so that the taste will be more delicate

6. Take a part of the sifted cake powder and put it into a 6-inch cake mold, and spread a layer of about 2cm thick powder on the bottom

7. Spread a layer of homemade red bean paste in the middle

8. Spread a layer of powder on top, scrape gently with a spoon, don’t compact

9. Finally, decorate the top with red dates and walnuts

10. Dry some sweet osmanthus when steaming in the pot, cover the pot and steam on high heat for 15-25 minutes, depending on the thickness, increase or decrease the time

11. Finished picture

Tips:

1 The ratio of glutinous rice flour and sticky rice flour can be adjusted according to personal taste, and the amount can be adjusted appropriately according to the dryness and wetness of pumpkin puree



2 Those who like sweets can increase the amount of sugar



3 It is necessary to sift the powder. It is best to sift the large powder, sometimes only the small one. It is quite painful to sift it twice. It took about 1 hour. You must be patient.



4 If the steamed sponge cake is not eaten right away, it must be sealed and preserved, otherwise the skin will be very dry and hard, and it will taste the same after re-steaming it when eating.