1. Take the yellow peach pulp and chop it with a knife.
2. First mix the cassava flour and cornstarch evenly, and then use a spoon to stir into the yellow peach flesh little by little. Remember not to add water. Once you stir, a lot of water will come out of the flesh.
3. When stirring, boil the pot of water, wait until the powder and pulp are completely mixed into a slurry, then use a spoon to add boiling water to the slurry, remember to add boiling water with one hand, and stir the slurry at the same time, without stopping. The flour paste is cooked.
4. The slurry after mixing is not agglomerated and can still flow.
5. Wipe the steaming pan with cooking oil, and then put it in the steamer to heat it up.
6. When the water in the steamer is boiled, pour an 8-minute full slurry, flatten it, cover it, and start steaming.
7. Keep steaming on high heat for 20 minutes. The steamed yellow peach cake is reddish in color. Insert it with chopsticks. The cake is cooked without sticking to the chopsticks.
8. The yellow peach cake is delicious when eaten hot or cold. This picture was taken after being cold, and the color after cold is more yellow and beautiful.
Tips:1. If you want the finished product to taste good, please remember not to use a machine to smash the rotten pulp;
2. Because the added boiling water must be very hot, and it cannot be stopped, the amount of water Sister Xin uses her eyes to measure whether it is enough or not. The amount of water in the material is obtained by Sister Xin using the total weight to remove the material. Please remember when you make it. Pay attention to observation while operating;
3. Sister Xin's body cannot eat too sweet things, so no sugar is added. If you like to eat sweeter ones, you can add some sugar when you stir the syrup.
