Suzhou "shenxian Cake"

Name: Suzhou "shenxian Cake"
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; 10g Sugar; 150g (not higher than 35 degrees) warm water; 100g Homemade dried kiwi; Some Homemade red bean paste; Some White sesame

by Wisdom Lotus

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Every year, "April 14th" in the lunar calendar, this day can be said to belong to the people of Suzhou, and it is the traditional carnival of Suzhou people-rolling gods. The word Zhu Shenxian is the Suzhou dialect, which means crowded in the Suzhou dialect, which is equivalent to crowding. Suzhou people say that it is fierce.

The Gods Rolling Temple Fair is held in Jinchang District, a prosperous place where merchants gather and rich in natural treasures in Suzhou. This is a place where Wu culture and Wuzhong folk customs gather. It is said that the Goddess Rolling Temple Fair originated in the Chunxi period of the Southern Song Dynasty, and it prospered especially during the Yuan and Ming Dynasties until the Qing Dynasty. Since the Song Dynasty, it has been said that Lu Dongbin, one of the eight immortals of Taoism, would disguise as an ordinary person every year on his birthday, the fourteenth of the lunar calendar, and come to the world to treat illnesses and alleviate disasters. It is one of the so-called Eight Immortals-Lu Chunyang. Lv Xian's surname Lv Mingyan, the word Dongbin, is known as "Lu Zu". Lu Dongbin is the central figure in the Eight Immortals. Almost every family is well-known in Jiangnan folks, and there are many legends. According to legend, Lu Xian vowed to save all sentient beings in the world before ascending to heaven. He not only wanders around the world, he is happy to treat diseases and solve problems for the people, and he is also an easygoing person with a humorous personality. He is the image of a god savior who is brave enough to do what is right in the eyes of the world. Therefore, in the three days before and after his birthday, people went to the gods' temple to worship, hoping to meet him, because there were so many people, "rolling around" was very lively. Later, this folk religious activity gradually evolved into a large temple fair.

Fu Ji Guan was very quiet in the narrow lanes deep in the alley. There were a lot of people at once, but it also seemed crowded and lively, so it was accidentally crowded. Suzhou people are gentle by nature, and there is no lack of humor. In addition, they are all folks from the village. Even if they are squeezed, they only smile. Besides, it coincides with the birthday of the gods, and they jokingly say "even if they are run over by the gods". Because crowding is called "rolling" in the Suzhou dialect, the term "rolling gods" is also used to describe this crowding phenomenon.

Therefore, every year on the fourteenth day of the lunar calendar, the Jinchang District takes the "rolling gods" as the leader and the Suzhou Changmen, Shilu, and Shantang areas with the gods temple as the core, forming a grand temple fair. Highlight the theme of fashionable stone roads and elegant mountain ponds, inherit history, and highlight characteristics. It not only focuses on the excavation of traditional culture, but also pays attention to the elements of fashionable culture. Its main contents include dipping gods, sacrificial activities in traditional Chinese medicine, folk offerings, and rolling gods. , Flower market, business market and other folk activities.

On the day of "Rolling the Immortals", all the delicacies and articles are reputed as "the gods", and there is a kind of cake that Suzhou people must eat on this day, that is, the "sacred cakes". Every year close to April 14, Suzhou's time-honored food stores such as "Huang Tianyuan" sell "sacred cakes". Shenxian cake is actually a kind of sponge cake, which is made by adding bean paste, sesame, melon shreds and other raw materials, which tastes sweet and waxy. It is said that even Lu Dongbin could not resist the temptation, so he was called "Shenxian Cake" again. "

Ingredients

300g Glutinous Rice Flour
10g Sugar
150g (not higher than 35 degrees) Warm Water
100g Homemade Dried Kiwi
Some Homemade Red Bean Paste
Some White Sesame

Suzhou "shenxian Cake"

1. Take a small bowl and pour 150 grams of warm water not higher than 35 degrees. In summer, use cold water. Add 10 grams of sugar and stir evenly to form sugar water.

2. Put 300 grams of glutinous rice flour in a mixing bowl, and pour a small amount of white sugar water in batches.

3. After adding water to the glutinous rice flour, stir the glutinous rice flour and water with your hands, and rub the glutinous rice flour with your hands.

4. Knead until the glutinous rice flour absorbs water, but it does not form a dough or a rice flour paste, but becomes a loose dry wet powder.

5. Grab a handful of loose dry wet powder in your hand, and knead the center of your palm with your five fingers together. The wet powder will easily become a dough.

6. Knead the dough with your fingers.

7. The dough can be scattered into loose dry wet flour, and the glutinous rice flour is kneaded.

8. Take a sieve with large holes, put the rubbed glutinous rice flour in the sieve and sift it. When you encounter small lumps of glutinous rice, twist them out with your hands.

9. Obtain a fine glutinous rice flour that absorbs moisture and set it aside for 1 hour.

10. Take a container and brush with cooking oil evenly on the bottom.

11. Grab an appropriate amount of wet glutinous rice flour that has absorbed moisture, and sprinkle the glutinous rice flour evenly on the bottom of the container.

12. Put the water in the pot to support the steaming rack, put the container on the steaming rack, without covering the pot, turn on high heat to steam until the steam.

13. Take an appropriate amount of red bean paste filling, pat into a round cake with the same diameter as the glutinous rice flour with your hands, and cover the bean paste cake on the glutinous rice flour.

14. Sprinkle a layer of glutinous rice flour evenly on top. Without covering the pot, steam until SAIC.

15. Homemade dried kiwi fruit remove the black seeds in the middle, cut into thin strips, sprinkle evenly on the glutinous rice flour, and gently press with your hands to make the kiwi and the glutinous rice flour close together.

16. Sprinkle a layer of white sesame seeds evenly on top of the kiwi, press gently with your hands, cover the pot, and steam for 15 minutes until cooked.

Tips:
1. Pay attention to the mixing of glutinous rice flour. Water should be added in stages. After each addition of water, stir the glutinous rice flour and water by hand, and rub the glutinous rice flour finely with your hands.

2. Pay attention to the kneading of glutinous rice flour: knead until the glutinous rice flour absorbs water but does not form a dough or a rice flour paste, but becomes a loose dry wet powder. Grab a handful of loose dry wet powder in your hand with five fingers. Knead together to the center of the palm, the wet flour will easily form a dough, and then use your fingers to twist the dough, the dough can be scattered into loose dry wet flour, and the glutinous rice flour is kneaded.