Matcha White Sugar Cake-green Tea Lunjiao Cake

Name: Matcha White Sugar Cake-green Tea Lunjiao Cake
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 180g Sticky rice; 20g Potato flour; a little salt; 100g Sugar; 10g Matcha powder; 360g water; 12g Cooking oil; 3g Baking powder; 8g yeast

by Multi-cun Yellow Cooking

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

In the baking group before, some netizens posed a problem to me:

"Teach me to cook, I want to make a dessert for my friend"
"I think, it needs both tradition and innovation"
"But my friend is a vegetarian"
"Never eat any dairy products."

When I heard this proposition at the time, Jiao Zhu’s reaction was "the question mark face of Secretary Dakang."

After several nights of tossing and turning, I finally thought of it

Matcha white sugar cake (Cantonese style)! ! !

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White sugar cake, also known as Lunjiao cake, originated in Lunjiao Town, Shunde District, Foshan City, Guangdong Province. It is made by steaming indica rice flour and yeast after fermentation. It is a cool cake that is very suitable for summer.

Ingredients

Matcha White Sugar Cake-green Tea Lunjiao Cake

1. First, let's review the main ingredients.

2. Boil the sugar and matcha powder in water over a low heat.

3. Then pour the sticky rice flour and tapioca flour.

4. Stir continuously with a spatula until the bottom of the slurry starts to condense, and then it can be removed from the fire.

5. On the other side, take 20 grams of warm water (extra) and soak the baking powder and yeast for 15 minutes

6. After mixing well, you can start to soak.

7. This is the state of successful foaming.

8. Put it at room temperature to 35-40 degrees (the feeling of warming when you wipe it with your hands), and then you can use a hand-held blender to beat the powder until it is smooth.

ps For those who don’t have this blade machine, you can use egg custard or bench mixer instead.

9. Then add the soaked solution to the previously processed slurry.

10. Stir well

11. Cover the lid and leave to ferment for 1.5-2 hours.

12. The voluminous paste is about twice its original size, and a lot of bubbles will be formed at the same time.

13. At this time, we add raw oil and stir gently.

14. This is the state when the mixing is complete.

15. Grease the steaming pan (8 inches) beforehand.

16. Transfer the slurry to the basin,

17. When the water is boiling, steam it on high heat for 20-22 minutes.

After taking it out and letting it cool at room temperature, it can be cut into small pieces and placed in an airtight box for consumption anytime.

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Tips:
Compared with the traditional white sugar pudding, the recipe for teaching is made with tapioca flour and matcha powder. The addition of cassava flour improves the elasticity of the cake, and the matcha powder increases the international range of this cake.

If you want to make traditional white sugar pudding, please replace the tapioca flour with the same proportion of sticky rice flour and remove the matcha powder.

This ratio is for an 8-inch steaming pan. If it is a 6-inch steamer, the material can be easily reduced to 25%-50%.