Double Ninth Cake
1.
Ingredients: 24 grams of sticky rice flour, 96 grams of glutinous rice flour, 50 grams of purple sweet potato filling, 40 grams of sugar, 2 grams of lard, appropriate amount of water, 1/4 teaspoon of vanilla powder, osmanthus sauce, black sesame seeds, almonds, dried cherries as desired
2.
Mix the sticky rice flour and glutinous rice flour evenly, take 50 grams, pour it into a large bowl with the purple sweet potato filling and 20 grams of white sugar, and mix into the filling. Pour the vanilla powder into the remaining mixed powder and mix well
3.
Pour the remaining 20 grams of sugar and lard into the pot, add appropriate amount of water to boil. Pour in the mixed powder with vanilla powder, stir-fry into a moderately dry cake noodles, let stand for 2 hours, let it soak. I put it all night.
4.
Then divide the white cake noodles into 6 parts, the filling cores are divided into 4 parts, one layer of cake noodles and one filling core, spread 5 layers in a small crisper, the fifth layer is white cake noodles. I made two boxes, so each box is actually three layers of cake noodles with two layers of fillings
5.
The fifth layer is white cake noodles. I made two boxes, so each box is actually three layers of cake noodles with two layers of fillings
6.
Then sprinkle black sesame seeds, dried cherries, sliced almonds on the surface, and pour some sweet-scented osmanthus sauce at the end. Steam in a pot on high heat for 20 minutes. When it is fully cooked, take it out and let cool, demould and cut into pieces for consumption.
Tips:
To be safe, I put a little oil on the bottom and inner wall of the crisper to facilitate demoulding.
The filling and surface decoration can be replaced according to your own preferences. The original filling is made of red bean paste, I changed to purple sweet potato; the surface decoration only retains the original osmanthus and sesame.
