Lotus root powder and osmanthus sugar cake

Overview

I really like watching "The Legend of Zhen Huan" and I suddenly had a craving for it a few days ago, so I searched it, and it turned out that it was the recipe of this master of Honey Kitchen. I tried it, and the response was pretty good. Thank you, Master @ Honey Kitchen. But I wrote it comprehensively and in detail myself, hey, it’s really addicting to come here. The sweetness of the osmanthus is like a euphemistic and passionate woman like Shen Meizhuang, and the taste of the lotus root powder glutinous rice cake is like her calm and tough character. My sister said yes~ This lotus root powder and osmanthus sugar cake tastes really good. I am really lucky to have such a clever woman like my sister. Hahaha, I have traveled through time! Isn’t it! Isn’t it! ! !

Tags

• snacks
• fujian cuisine
• old man
• afternoon tea
• summer recipes
• children's day
• fresh lotus root
• glutinous rice flour
• lotus root starch
• sugar osmanthus
• white sugar
• water

Ingredients

Steps

1. 1 All materials displayed

   

2. 2 Wash the lotus root, peel it and cut into thin slices

   

3. 3 Add lotus root slices to boiling water and cook until soft, about 20 minutes

   

4. 4 Wrap the bottom of the cake mold with a layer of plastic wrap. I used an 8-inch round mold

   

5. 5 Then wrap the round mold completely

   

6. 6 Like this, because the cake body comes out very sticky, it is easy to release it from the mold with this method

   

7. 7 Then put the bottom in. Start making the batter

   

8. 8 Put the sugar, glutinous rice flour and lotus root starch together

   

9. 9 Add water. Mix well

   

10. 10 Stir until it looks like this, the surface looks very smooth

    

11. 11 When mixing, the inside of the batter will be a little rough, but then it will return to its original smooth surface. This is enough. Add the amount of water as appropriate

    

12. 12 Pour half of the batter into the mold, pick up the mold with both hands and shake it twice

    

13. 13 Use a toothpick to pop the bubbles

    

14. 14 Place it in the refrigerator for a while to allow the surface of the batter to solidify, making it easier to operate later

    

15. 15 At this time, the lotus root has been almost softened

    

16. 16 Take it out and drain

    

17. 17 Take the batter out of the refrigerator and arrange the lotus root slices as flat as possible

    

18. 18 Then pour the remaining half of the batter into

    

19. 19 Boil water in a steamer, add batter, and steam over high heat for 30 minutes

    

20. 20 It’s out of the pot. Drain the water from the top of the cake

    

21. 21 After cooling, the color will turn a little pinker

    

22. 22 Cover the cake body with plastic wrap around the mold

    

23. 23 Fold it upside down somewhere and cut off the plastic wrap around the bottom of the mold

    

24. 24 After cutting, remove the bottom of the mold. It will turn purple. Is it particularly smooth?

    

25. 25 Dear friends, if you want to eat it directly, just tear off the surrounding plastic wrap and apply sugar osmanthus on it

    

26. 26 Or use your favorite mold to cut out the cake body and then coat it with sugar osmanthus, because if you coat it first and then cut it, it will be really good. . . Uncomfortable. . . It’s sticky everywhere (･᷄д･᷅)

    

27. 27 If you want to put it on such a cake paper, you have to add a layer of plastic wrap to the cake paper, because I won’t say more

    

28. 28 Another beautiful picture of wearing it, hehe, it’s very beautiful, isn’t it? It also smells great, it’s awesome, it’s really a queen’s addiction haha