Peach Kernel Sponge Cake

Name: Peach Kernel Sponge Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g (rice noodles) Sticky rice; 80g Glutinous rice flour; 160g Cold water; 6 pcs Big peach kernel; 60g Sugar

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Sponge cake is a traditional snack. It is a mixture of rice flour and glutinous rice flour. It does not need to be kneaded or fermented. The rice flour and sugar are moistened with water, rubbed into granules, and then sieved into a steamer for steaming. The surface is flat and slightly dry, and the inside has a soft bullet mouth. Meng Yi Eating is a bit like Beijing traditional mung bean cake, a bit dry, but it is very delicious, the more you eat, the sweeter and more delicious, and the aftertaste is endless. On the basis of the original flavor, you can also add dried nuts, red dates, milk, honey, bean paste, etc. to your preference.
Sponge cake is common in the south, because I am the daughter-in-law of a southerner, so I have learned this craft. From time to time, I will make a sponge cake as a snack for myself and my children. Said it is a snack, in fact, it can be used as a staple food or even breakfast. If you are more careful, soak the rice yourself and then dry it. Use a wall breaker to make a powder and sift it several times, but if it is troublesome, use ready-made rice flour and glutinous rice flour. Rice noodles for takeaway have a nice name-sticky rice noodles. Although there is a sticky word, it is actually not sticky, just fine rice noodles made from ordinary rice.
The ratio of the sponge cake is not particularly fixed. The ratio of sticky rice flour to glutinous rice flour is 3:1, and it can be adjusted slightly on this basis. Rice flour mainly plays a softening role, while glutinous rice flour plays a role of elastic mouth. The finished sponge cake can be eaten hot or cold. It is good to eat whole or cut into thin slices after cooling, and the taste is different. The sliced sponge cake tastes like Yunpian cake. Although it is not as firm and detailed as Yunpian cake, it is a traditional delicacy handmade by the family. "

Ingredients

240g (rice noodles) Sticky Rice
80g Glutinous Rice Flour
160g Cold Water
6 pcs Big Peach Kernel
60g Sugar

Peach Kernel Sponge Cake

1. Sticky rice flour, glutinous rice flour, sugar, cold water, big peach kernels are ready; I use a 6-inch raised bottom chiffon cake mold, and ordinary 6-inch molds are no problem; you can put the big peach kernels directly on the cake. The bottom of the mold; if a cake mold with a solid bottom is used, it is recommended to spread greased paper on the inner wall of the mold to facilitate demolding; if a ceramic bowl is used, grease the inside to facilitate demolding;

2. After weighing the sticky rice flour and glutinous rice flour, put them in a large basin, and put sugar and cold water into the basin. Use a spoon to stir them into lumps. The key reminder: it is lumpy, not mushy, and there must be no dry powder;

3. Grab a handful of rice noodles to form a ball;

4. Twist gently with your hand, and it can be loosened, it is in this state; it is thinner or drier than this, the steamed sponge cake is not tasty, either it is a big lump of death, or it is too dry;

5. Prepare a noodle sieve, sieve the rice noodles, and sift them directly into the mold; put a large plate under the mold to catch the rice noodles that leaked outside;

6. All the rice noodles are sifted into the mold, and even the rice noodles that have fallen outside the mold are picked up again and put into the mold. The surface is smoothed with a spoon, and the mold is gently shaken twice clockwise to make the rice noodles settled and contact with the mold wall. The gap is conducive to the later demolding;

7. Send the mold into the steamer without preheating, the temperature is 100 degrees, and it takes 45 minutes from in to out; the steam in the steamer will not fall into the mold, so there is no need to cover the lid with plastic wrap; if there is dripping water In the case of food, a plate can be placed on the mold to prevent the rice noodles from becoming sticky after dripping into the rice noodles and affecting the soft taste;

8. The steamed sponge cake comes out and has been naturally separated from the mold wall. The small slag on the wall is removed to prevent it from drying out and affecting the demolding; it can be demolded when it is warm;

9. It is easy to demould, the pattern of the big peach kernels placed before has not changed, and the whole sponge cake has a flat and stylish shape.

10. Cut into pieces and eat cold or hot. Chinese traditional delicious sponge cake, simple and easy to make with less materials, healthy and nutritious.

Tips:
1. The ratio of sticky rice flour to glutinous rice flour is not particularly strict, but glutinous rice flour should not be too much, and the ratio to sticky rice flour is about 1:3, otherwise the taste will be sticky;
2. Use a sieve if you can. Don’t be lazy. If you don’t have a sieve, rub the rice noodles into fine granules as much as possible to avoid lumps;
3. If there is no cake mold, it can be made with an ordinary ceramic bowl. The inner side must be greased to remove the mold smoothly; the fixed cake mold is covered with greased paper;
4. The steaming time is calculated from the cold water pot, about 45 minutes, depending on the depth of the mold to adjust. The mold is deeper and the time is longer; the mold is shallow and wide, and the time is shorter.