Golden Millet Cake

Name: Golden Millet Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Cassava flour; 50g Millet; 350ml water; 90g White sugar; 1 piece corn; 5 Horseshoe; 50ml Coconut milk

by coldly

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

One or two months ago, I saw a millet cake recipe. The original recipe used horseshoe noodles, and I have never bought horseshoe noodles. I searched online and it was not cheap. Then I thought I could do it myself. The horseshoe juice can precipitate starch. As a result, only a small amount of white precipitation can be seen on a pound of horseshoe juice. The conclusion is that you should not buy cheap horseshoe powder outside. The finished product that is naturally steamed and steamed is not good, and there is too much water. I don’t want horseshoe flour at all, so I use tapioca flour instead (I usually use cassava flour or sweet potato flour to make horseshoe cakes and red bean cakes), but some people say that tapioca flour does not have the fragrance of horseshoe flour, so I added horseshoe flour and beaten it together. Juice, I have all the flavors here, and I am satisfied with the finished product. It is a very good dessert, golden millet, which means a good harvest. It can be used as a cake for the Spring Festival. It is recommended."

Ingredients

125g Cassava Flour
50g Millet
350ml Water
90g White Sugar
1 piece Corn
5 Horseshoe
50ml Coconut Milk

Golden Millet Cake

1. The materials are shown in the figure. First, prepare the millet. After washing, soak in water for about 20 minutes. Other materials can be prepared during the process of soaking the millet.

2. You can peel off the corn kernels first, add half the amount of water together with the stalks, and cook them. Don’t use the stalks.

3. After the corn is cooked, the millet is soaked, strain out the water and steam it in a pot, about 20 minutes

4. Wash horseshoes, peel them and cut into small pieces

5. Combine the corn and the water used to boil the corn with horseshoes and use a food processor to make a juice

6. Corn husks are not easy to break, so the corn juice needs to be sieved. You can use a spatula to press out the corn juice, or pour it on gauze to squeeze out the juice.

7. Mix the corn juice and tapioca flour and stir well

8. Add coconut milk and sugar to the other half of the water. Heat until the sugar melts and boils, then turn off the heat

9. Slowly pour the boiling coconut milk sugar water into the powder slurry while stirring. It is recommended to stir with a spoon. Feel the consistency of the powder slurry with your hands. The powder slurry should have a little resistance when stirring.

10. The steamed millet is scattered and mixed into the flour paste, and then you can start steaming

11. I use an egg tart mold, put a layer of oil on the mold, pour the paste into the pan, and steam for 15 to 20 minutes.

12. Mobile party, pictures will be seen

Tips:
1. Soak the millet first, then weigh the other ingredients. Once the ingredients are weighed, the corn is cooked and the millet is ready to be soaked and can be steamed. The time for steaming the millet can be prepared. If you don’t use the time, it won’t be time-consuming.
2. The corn horseshoe juice must be sieved. The corn husks should not be broken easily. Mixing directly in will affect the taste. The juice will be thicker and not easy to sift. It can be squeezed with a spatula or poured directly on gauze to squeeze out. Juice
3. It is recommended to use a large spoon to stir the powder slurry. You can feel the resistance of the powder slurry. The thicker the powder slurry, the greater the resistance. The finished product steamed from too thick powder slurry is very hard, so there is a little resistance when mixing. The consistency is just right. If you make this pastry in summer, you can add a little more water to refrigerate it and eat it. The specific taste depends on your preference. If there is more water, it will be softer. If there is less water, it will be better.