Double Ninth Cake [first Taste Diary]

Double Ninth Cake [first Taste Diary]

1. Pour glutinous rice flour, sticky rice flour, and sugar into a bowl and stir well. Add water while stirring.

2. Scatter the caked dough with your hands.

3. Sieve through a sieve.

4. Brush the mold with oil to prevent sticking.

5. Put the sifted loose cake powder into half the height of the mold and spread it with a spoon.

6. Steam for 5-10 minutes to set the shape.

7. Take out the rice cake, put it in bean paste, smooth it, and put on sweet-scented osmanthus.

8. Finally, spread a layer of cake flour, and the mold is seventy percent full.

9. Put nuts, dried fruits, etc. on the surface, and steam it in a pot for 20 minutes.

10. Let it cool and then demould.

Tips:

/Cake powder/
1. The cake powder after adding water should be slightly wet to the touch, but not sticky.
2. The agglomerated dough particles will be large or small, and it will be difficult to sieve directly through the sieve.
3. It is recommended to cover the unused cake powder with a clean damp cloth or plastic wrap to prevent the moisture from evaporating and becoming dry.

/Steaming time/
1. The steaming time depends on the size of the mold used and the thickness of the cake flour. The higher the mold or the thicker the cake flour, the steaming time will increase accordingly.
2. The mold in the video is a 4-inch mold, which can make 5-6 small Chongyang cakes.