Double Ninth Cake

Name: Double Ninth Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 24g Sticky rice; 96g Glutinous rice flour; 50g Purple potato filling; 40g Sugar; 2g lard; 1/4 teaspoon vanilla powder; Some water; Some Osmanthus Sauce; Some Cooked black sesame; Some Dried cherries; Some almond

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Looking at it is the Double Ninth Festival. It is said that Chongyang cakes are eaten on the Double Ninth Festival. What does the Chongyang cake look like? I haven’t seen it before, I’ve never eaten it, I have some practices in this book, only the words and no pictures, I even thought about it with speculation, I made this purple sweet potato version of the Chongyang Cake, the surface decoration was also made greatly according to the materials at hand replace"

Double Ninth Cake

1. Prepare the cake body

2. Mix the sticky rice flour and glutinous rice flour evenly

3. Pour 50 grams of mixed powder, purple sweet potato filling, and 40 grams of sugar into a large bowl

4. Mix into a filling, set aside

5. Pour the lard, the remaining 20 grams of sugar and some water into the pot

6. Heat up

7. Heat up

8. Pour into the sugar oil liquid

9. Stir-fry into moderately dry and moist cake noodles, let stand for more than 2 hours

10. Take a crisper and spread 1/6 of the cake noodles on the bottom.

11. Spread 1/4 of the filling

12. Spread another layer of cake noodles

13. A layer of filling

14. Finally, spread a layer of cake noodles. So make two boxes

15. Prepare surface decoration materials

16. Sprinkle black sesame seeds, dried cherries, and almonds on the surface, and pour some sweet-scented osmanthus sauce at last

17. Put it in a steamer and steam on high heat for 20 minutes

18. Leave to cool after steaming

19. After cooling, demoulded 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.