Ingredient and Portion
Steamed Cakes 水晶餅
Submit Recipe
0
120466
0
From naomi Submit
No meal is complete with a plate of attractive petit fours! This steamed cakes does not only look good with its crystal clear outer skin, but the fillings such as custard and red bean paste can be used instead of lotus seed paste according to your own likings.
140g Tang flour
60g cornstarch
60g sugar
200g mashed lotus seeds
1 1/4 cups water
1 tablespoon oil
Method
1. Divide the mashed lotus seeds into a number of pieces; sieve and mix Tang flour and cornstarch well.
2. Bring sugar and water to boil, add Tang flour mixture to stir well, pour the new mixture onto the table top, add oil to knead well and divide the dough into a number of pieces.
3. Wrap a piece of mashed lotus seeds in a piece of dough, knead the dough round, put them in cake moulds applied with oil, press them hard and tip them out.
4. Put the cake in the steamer applied with oil and steam them for 10 to 15 minutes until cooked for serving.
2. Bring sugar and water to boil, add Tang flour mixture to stir well, pour the new mixture onto the table top, add oil to knead well and divide the dough into a number of pieces.
3. Wrap a piece of mashed lotus seeds in a piece of dough, knead the dough round, put them in cake moulds applied with oil, press them hard and tip them out.
4. Put the cake in the steamer applied with oil and steam them for 10 to 15 minutes until cooked for serving.
Tips
1. Tang flour is a kind of wheat flour suitable for making outer layer of dumplings and bun and others.
2. Be sure to mix quickly when pouring hot water into the flour. This will make the steamed cakes appear more crystal clear.
2. Be sure to mix quickly when pouring hot water into the flour. This will make the steamed cakes appear more crystal clear.
Recommend
You might be also interested in...
Top