Golden Millet Cake

Overview

A month or two ago, I saw a recipe for millet cakes. The original recipe used water chestnut flour, but I have never bought water chestnut flour. I searched online and found that it was not cheap. Then I thought that I could make the water chestnut juice by myself to precipitate the starch. The result was that I only saw a tiny bit of white precipitate in a pound of water chestnuts. The conclusion is that you should never buy the cheap water chestnut flour outside. Naturally, the finished product of steaming and steaming is not good and has too much water. , this time I decided not to use water chestnut flour at all, and used cassava flour instead (I usually use cassava flour or sweet potato flour to make water chestnut cakes and red bean cakes), but some people say that cassava flour does not have the fragrance of water chestnut flour, so I added water chestnuts and juiced them together. Now it has all the flavors. I am very satisfied with the finished product. It is a very good snack. Golden millet means a good harvest. It can be used as pastries for the Spring Festival. It is recommended.

Tags

• snacks
• common dishes
• zhejiang cuisine
• children
• old man
• breakfast
• coconut juice
• corn
• horseshoe
• tapioca flour
• white sugar
• xiaomi
• water

Ingredients

Steps

1. 1 The materials are as shown in the picture. First prepare the millet, wash it and soak it in water for about 20 minutes. During the process of soaking the millet, you can prepare other materials

2. 2 You can peel off the corn kernels first, add half the amount of water together with the stems, and cook them without the stems

3. 3 After the corn is cooked and the millet is soaked, drain the water and steam it in the pot for about 20 minutes

4. 4 Wash and peel the water chestnuts and cut into small pieces

5. 5 Add corn and corn boiling water to water and use a food processor to make juice

6. 6 Corn husks are not easy to break, so the corn juice needs to be sieved. You can use a scraper to squeeze out the corn juice, or pour it onto gauze and squeeze out the juice

7. 7 Mix corn juice and tapioca flour and stir well

8. 8 Add the other half of water to coconut milk and sugar, heat until the sugar melts and boils, then turn off the heat

9. 9 Slowly pour the boiling coconut milk sugar water into the slurry while stirring. It is recommended to stir with a spoon and feel the consistency of the slurry with your hands. The slurry should have a little resistance when stirring

10. 10 Break up the steamed millet and mix it into the flour slurry, then you can start steaming

11. 11 I use an egg tart mold. Grease the mold with a layer of oil, pour in the batter, and steam over high heat for 15 to 20 minutes

12. 12 Mobile phone party, just look at the pictures