Double Ninth Cake

Name: Double Ninth Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Glutinous rice flour; Some Sugar; a little Pumpkin puree; a little Purple Potato Mashed; 200g preserved fruit

by Hongyunxuan

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The double ninth cake made on the Old Man’s Day was given to my mother-in-law. I didn’t have time to take a photo, and I made another one today. Traditional Double Ninth Cake uses too much oil and sugar, which is too greasy to eat and is not easy to digest. So this year, the method of making sponge cake was adopted. There was no oil and less sugar. In order to make the taste not monotonous, some preserved fruits were added. As a decoration. The small six-inch round mold used was a little shorter, with a layer of bean paste removed, and a layer of preserved fruit also included nine layers, which should have a long-lasting auspicious meaning. A chrysanthemum shape is made with dried pineapple on top, which is a scene. "

Ingredients

Double Ninth Cake

1. Divide the glutinous rice flour into three equal parts, add sugar separately, add pumpkin puree to one part and purple potato puree to one part.

2. Rub powder with both hands to make semi-dry and non-wet, three colors.

3. Brush the mold with oil, sprinkle a layer of powder, and flatten it.

4. Spread a layer of red bean paste on the powder.

5. Sprinkle another layer of yellow powder and spread it out evenly.

6. Spread another layer of red bean paste.

7. Sprinkle the purple powder again and spread it out.

8. Boil the water in the pot, cover the mold with a cloth, steam for ten minutes, and take it out.

9. Prepare dried fruits of various colors.

10. Sprinkle the remaining flour layer by layer, put the dried fruits on the surface, and put the chrysanthemum made of dried pineapple in the middle.

11. Cover with a basket cloth, cover the pot and steam for 30 minutes.

12. Demould after cooling.

13. Cut and enjoy.

Tips:
1: The amount of sugar is not stated, add it according to your preference.
2: The amount of pumpkin puree and purple potato puree is not stated, because the water content is different, add powder when wet, and add puree when dry.
3: After the powder is kneaded, the sieving will be more delicate. I am lazy here without sieving.