Sweet-scented Osmanthus Fermented Red Bean Sponge Cake
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. After the red beans are cooked, strain off the water and fry them dry.
2. Osmanthus is cleaned.
3. The fermented fermented juice is filtered.
4. Weigh glutinous rice flour, sticky rice flour, and sugar and mix well.
5. The rice noodles mixed with fermented wine and water will not loosen when they are held tightly by hand (pictured).
6. Cover the lid and let it sit for about 1 hour to allow the rice noodles to absorb enough moisture.
7. Take a coarse hole sieve.
8. Sift the rice noodles.
9. Padded gauze under the mousse mold.
10. Loosely add a layer of rice noodles.
11. Sprinkle a layer of red beans.
12. Then put in the remaining rice noodles and gently scrape it with a hanging board.
13. Wash the red dates, remove the pit, and cut into small pieces.
14. Sprinkle with red dates and osmanthus.
15. Put it in the steamer.
16. Steam on high heat for about 50 minutes.
17. Finished product.
18. Finished product.
19. Finished product.
20. Finished product.
Tips:1. The glutinous rice flour and sticky rice flour are made of Sanxiang brand.
2. The sum of water and fermented juice is 180 grams, which is confirmed after many experiments (many recipes on the Internet are steamed with 150 grams of water to be relatively dry).
3. If it is not Sanxiang brand glutinous rice flour and sticky rice flour, the water content can be adjusted by itself.
4. If there is no white sugar in the fermented rice cake, add about 20 grams.
5. The red beans in the filling are made by themselves without sugar.
6. In short, you can taste the sweetness after mixing the rice noodles, as you like.
