Cold Cake

Name: Cold Cake
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g Jelly powder; 550g Shimizu; 100g warm water; Some Red syrup; Some raisin; Some Ground peanuts; Some Wolfberry

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

4

Cold cake is a specialty food in Yibin, Sichuan. It is cool, tender and refreshing, and has the effects of clearing heat, strengthening the stomach, and nourishing the skin. The cold cake is made of rice, and gypsum is used as a coagulant. In the past, I only saw it on the street, but I didn’t know how to make it. Unexpectedly, jelly cake powder is now sold. The pre-processed powder is easy to prepare. It tastes like the ones sold on the street, with a slight alkali taste.

Ingredients

50g Jelly Powder
550g Shimizu
100g Warm Water
Some Red Syrup
Some Raisin
Some Ground Peanuts
Some Wolfberry

Cold Cake

1. Ingredients: 50 grams of cold cake powder, 100 grams of warm water, 550 grams of clear water, red syrup, chopped peanuts, raisins, and wolfberry

2. Pour the cold cake powder into a bowl, mix it into a paste with warm water, and let it sit for 20-30 minutes. Pour clear water into the pot, bring to a boil, pour half of it into the cold cake paste, and stir evenly.

3. Pour it back into the pot and bring it to a boil. Stir continuously for 3-5 minutes. Remove from the heat when it is cooked. Pour them into a deep dish, and let stand and cool until solidified.

4. Use a knife to cut through the middle, pour half of it into another empty plate, drizzle with red syrup, sprinkle with fruit, mix well and serve

Tips:
The rice milk needs to be stirred continuously during heating to avoid sticking to the bottom of the pot.
Traditional cold cakes are served on a plate, and you can make your own food without sticking to the form.
You can change the flavor of the fruit according to your preferences.