Jujube Paste and Poria Cake

Name: Jujube Paste and Poria Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Poria powder; 75g Sticky rice; 50g Glutinous rice flour; 40g Caster sugar; 100ml water; 200g Jujube Stuffing

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Someone bought jujube paste filling during the Mid-Autumn Festival, and the mooncake season passed before they could use it. I have been thinking about what else the jujube paste filling can be used for, and later decided to use it to make Poria cakes. Poria cakes are usually filled with red bean paste, and the same is true for jujube paste without red bean paste. The jujube-flavored Poria cakes taste good too"

Ingredients

Jujube Paste and Poria Cake

1. Prepare materials

2. Pour the tuckahoe flour, glutinous rice flour, sticky rice flour and sugar into a bowl, mix well

3. Add water in portions,

4. Use your hands to make a fluffy cake powder

5. Sieve twice

6. Become a fine powder

7. Roll the jujube paste into a mold-sized round piece

8. Put half of the cake flour into the mold and smooth the surface

9. Put in the rolled jujube slices

10. Pour in the remaining cake powder

11. Smooth out

12. Cover with wet gauze and put in a steamer

13. After boiling, steam on high heat for 30-40 minutes until it is cooked through

14. Take out and let cool

15. Demould, cut into pieces

Tips:
The kneaded powder should be in a state that can be kneaded into a dough but easily disperses.

The edge of the cake is separated from the mold and is elastic to the touch, indicating that it is cooked.

This amount can make a cake the size of an 8-inch round mold