Zero-added Hawthorn Cake

Name: Zero-added Hawthorn Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Hawthorn; 80ml water; 220g Sugar

by yoyo primary color

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

With the season when the hawthorn is on the market, there will be a lot of food about hawthorn, fried red fruit, candied haws, and a thing called hawthorn cake. I thought this thing would automatically stick? Zero addition? A skeptical attitude, after my own trial, I found that it was indeed okay. Just pay attention to boil it in place and put it in the refrigerator overnight. It tastes sour and sweet, and the taste is so good. My kids are also full of praise. Thank you for sharing.
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Ingredients

500g Hawthorn
80ml Water
220g Sugar

Zero-added Hawthorn Cake

1. Hawthorn is cleaned, pitted and seeded

2. Put 220g of sugar in the hawthorn and marinate in the refrigerator overnight.

3. Put the marinated hawthorn in the cooking machine, add 80ml of water (note that the amount of water is too thick, you can add more), and break it.

4. Add the smashed hawthorn to a non-stick pan, cook on medium heat, and stir while cooking to prevent sticking to the pan.

5. Cook until very viscous and not runny.

6. Let it cool slightly, add it to the container that has been greased,

7. Scrape it smoothly with a spatula.

8. Keep in the refrigerator overnight, and cut into strips or cubes.

Tips:
1. The secret of lumpy hawthorn cake is to boil it until it is very viscous, and then put it in the refrigerator overnight. The longer it is, the easier it will solidify.
2. If you can add more water to the ordinary cooking machine, the cooking time will be relatively longer.