Steamed Thousand Layer Cake

Overview

Thousand-layer cake is a special snack in Shanwei, Guangdong. It combines seafood and meat. The steamed cake has clear layers and a tender and fragrant taste. I remember when I was a child, my mother always made it every once in a while. I still have endless aftertaste. Today I did it myself and reminisced about the past. It smells so good~~~~

Tags

• pastries
• home cooking
• cantonese style sausage
• clear water
• corn flour
• dried shrimp
• onions
• peanuts
• pork stuffing
• rice flour

Ingredients

Steps

1. 1 Wash all ingredients and dice sausage and green onions.

   

2. 2 Heat the pan with an appropriate amount of oil, sauté the peanuts and all ingredients until fragrant, add an appropriate amount of salt, stir-fry and set aside.

   

3. 3 Take a clean basin, put 195 grams of rice flour and 98 grams of corn flour into the basin, add 750 grams of water and mix to form a slurry.

   

4. 4 Pour water into the pot and bring it to a boil. Take an 8-inch pot, rub a little oil on the bottom, add two tablespoons of flour paste, and turn the plate to make the flour paste evenly spread on the bottom of the plate.

   

5. 5 Cover the pot and steam over high heat for about two minutes until solidified.

   

6. 6 Open the lid, add another two tablespoons of flour paste, cover tightly and steam until solid. In short, one layer is solidified and then the second layer is steamed, repeating this step back and forth. (Before adding the slurry each time, stir it to prevent the slurry from settling)

   

7. 7 Finally add the flour paste and sprinkle the previously fried ingredients evenly on top. Cover tightly and steam until the batter is cooked.

   

8. 8 Steamed finished product. Wait until warm and cool before cutting into pieces.

   

9. 9 Finished product. It has clear layers and a tender and fragrant taste. It can also be dipped in chili sauce or oyster sauce when eating.