Recipes tagged "Osmanthus syrup"
2 recipes found
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【Watershoe Cake】
Water chestnut cake is a Cantonese snack. It is steamed by mixing water chestnut powder with sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste. This product is the most famous from Panxi Restaurant in Guangzhou. Because Pankhou where it is located is a place rich in horseshoes. The water chestnut powder produced has fine powder, large crystals and sweet taste, and can be made into a variety of snacks and snacks. The water chestnut cake made from it is a traditional famous dish of Panxi Restaurant and is suitable for all seasons.
pastries Snacks -
Osmanthus cake
It is said that during the Ming Dynasty, a hawker named Liu Jixiang in Xindu was inspired by the story of the Toad Palace to win laurels. He squeezed out the bitter water from the picked fresh osmanthus and steamed it with rice flour and glutinous rice flour to make an osmanthus cake that is as white as jade, sweet and refreshing, delicate and scummy, and rich in cinnamon fragrance. It is loved by the public. We also have such cakes here, but their names are more popular, called sponge cakes. The most famous one is Double Ninth Cake. The names are different, but the method is similar - mix rice flour and glutinous rice flour, add water and knead into coarse particles, sift into loose wet rice flour, place fillings such as bean paste in the middle, and decorate the surface with osmanthus or red dates, walnuts and other nuts. It tastes sweet and soft. When the sweet-scented osmanthus was just blooming, I picked some fresh sweet-scented osmanthus to make sweet-scented osmanthus syrup. In addition to soaking it in water to drink, of course I also had to make some cinnamon-rich snacks, so I made this sweet-scented osmanthus cake. The recipe of my sweet-scented osmanthus cake is slightly different from the popular recipes on the Internet. The proportion of glutinous rice flour is larger, and I prefer the soft and glutinous texture.
pastries Afternoon tea