Sugar Not Shake

Name: Sugar Not Shake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 115g Glutinous rice flour; 90ml water; 60g Pumpkin puree; 15 pieces Cashew nuts; 1 tbsp almond slices; 10 pcs Dried cranberries; 1/2 piece Ginger Brown Sugar

by KL Le Yoyo

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Sugar Buddhism originated in Dongguan, Guangdong. In the 9th year of Guangxu, Empress Cixi terminated the government and Emperor Guangxu took charge of the dynasty. However, the national imperial examinations were resumed, and those who went to Beijing to take the exams to satisfy their hunger by eating "sugars not dumping" cakes made by mothers.
I have never eaten [Sugar Don’t Shake] before and I don’t know how it looks like, but I like it as soon as I eat it. 【Sugar No Shake】is a non-greasy pasta, no matter it is eaten hot or cold, it is equally delicious. Today I made more than 10 but we both ate them all.
The appearance looks like the color of egg yolk. The addition of ginger mother sugar tastes very fragrant, especially the taste of ginger which adds aroma to the light and tasteless glutinous rice balls; not to mention the nutty flavours of cashews and almond slices.

Ingredients

Sugar Not Shake

1. After weighing the glutinous rice flour, add the steamed pumpkin puree, the pumpkin puree must be cooled thoroughly

2. Add water in 3 times and stir evenly while adding

3. Crush the cashew nuts, roast the almond slices in the oven at 150 degrees for a few minutes, and then color them.

4. The ginger mother brown sugar is poured in hot water and stirred until it melts. Brown sugar can be used as well.

5. Put an appropriate amount of water in the pot and heat it over the fire, then use a piece of baking oil paper on the chopping board to prevent sticking; take out the kneaded pumpkin and glutinous rice dough to the size of a glutinous rice ball, and knead it into a ball shape

6. After kneading, use a small spoon, it is better to use a small spoon because the bottom is relatively round, and then stick a little water on the bottom of the small spoon; gently press down on the surface of the kneaded dough, and press it halfway.

7. Put each dough into the pot. When the dough is ready, you can see that the glutinous rice balls that were put in the pot have been floated on the water so that they can be removed

8. The boiled glutinous rice balls are beautiful in color like egg yolk, and then put them on a plate and pour brown sugar water; sprinkle cashew nuts, almond flakes and dried cranberries on the surface. 1 hour