Chinese Food
Sweet scented osmanthus New Year cake
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Niangao, the most representative pastry in the new year. Osmanthus rice cake is a kind of Soviet style rice cake. Because Suzhou is rich in osmanthus, most of the Soviet style snacks will add osmanthus to enhance the flavor. The monotonous New Year cake is matched with the fresh osmanthus. It just adds a fresh fragrance to the Spring Festival.
Cooking ingredients
Cooking Steps
Step1:Stir in 600ml water. Add in the sugar, osmanthus jam and dried osmanthus. Cook together until the sugar dissolves into sugar water. Let cool for later us
Step2:Sift glutinous rice flour for standb
Step3:Pour the cold sugar water into the glutinous rice flou
Step4:Use the hand beater to stir until the rice paste is smooth and free of particle
Step5:Apply oil to the mould, pour rice paste into the mould, level it with a rubber scraper, shake the mould a few times to avoid more holes after steaming
Step6:In order to make the steamed rice cake smoother, the bubbles on the surface of rice paste should be punctured with toothpick
Step7:Evenly sprinkle dried osmanthus on the surface of rice past
Step8:Steam in water for 60 minutes. Cool and slic
Step9:Fragrant sweet osmanthus rice cak
Cooking tips:1. After the sugar water is heated and melted, it must be fully cooled before mixing with the glutinous rice flour; if it is mixed while hot, the glutinous rice flour is easy to mature and form a ball shape. 2. The cooking temperature of steamed rice cake should not be too high. The surface will be uneven. 3. When steaming the rice cake, it is found that the water in the pot is not enough. Hot water must be added. Do not add cold water. Otherwise, the water temperature will be lowered and the success or failure of the rice cake will be affected. 4. Storage time - 7 days cold storage and 30 days cold storage. 5 mold - 8 open bottom deep disk (easy to demould) 6. Material weight - 8. There are skills in making delicious dishes.
