Dried Cake

Name: Dried Cake
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g rice flour; 50g Glutinous rice flour; 50g Sugar; 80g Red bean paste; Some milk

by Jamie Pastoral

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Dried cakes are a delicious snack in Tianjin. Among them, Yangcun dried cake production began in the early Ming Dynasty, with a long history, and is the most authentic and famous. The dried cake is made by steaming rice noodles and white sugar, and you can also add some fillings. The dried cake has a beautiful appearance, white and delicate. It tastes sweet, soft and delicious. Dried cakes are easy to digest and have the effects of invigorating the spleen and stomach, dispelling dampness, replenishing the heart, calming the nerves, and beautifying.
Dried cakes are generally rectangular, and there are no special molds in the house, so egg tart trays are used instead. Although the dried cake has changed from long to round, the texture and taste are good.

Ingredients

Dried Cake

1. Prepare rice noodles, glutinous rice noodles, milk, bean paste fillings and mold tart trays. And sugar

2. Put the rice flour, glutinous rice flour, and sugar in a container and mix well. Add milk little by little, rubbing with your hands while adding. Just add it until the noodles are moist and do not form a dough

3. Place the wet noodles in the mold

4. Add red bean paste

5. Add noodles, level the surface, and serve as a dry cake

6. Put the cake dough into the boiling water steamer, steam for 6 or 7 minutes, turn off the heat

7. Remove the dried cake from the mold and let it cool before enjoying

Tips:
A little tuckahoe powder can be added to the dry cake powder.
Milk can be replaced with water.
No matter if you use milk or water, do not add too much.
The garnishing ingredients are added according to preference and taste. Qingsi rose etc. are all fine.