Nanchang snack: ice sugar cake of q-ball

Nanchang snack: ice sugar cake of q-ball

Introduction:

"Bingtang Fagao is my super love. It's iced, sweet, QQ and tantan. It's delicious. After searching on the Internet for a long time, I didn't find a clear way to do it. According to those ambiguous introductions, I decided to have a bold try. As the saying goes, I didn't want to insert willows into the trees! If it's true, the finished product is not bad. After four experiments, I finally made a more delicious rock sugar cake than the one sold outside. What's more, I used authentic rock sugar instead of saccharin. I always felt a little bitter after eating it. Recently, our family eat this as breakfast every day, sum up experience from failure, and taste better and better again

Production steps:

Step 1: clean the rice and soak it for more than 4 hours.

Step 2: melt the rock sugar with 200ml water

Step 3: pour ice sugar water into the blender, no more water. Pour the rice in several times and beat it into pulp.

Step 4: take a clean flat bottom tray and coat it with oil. The beaten rice paste is directly poured into the tray without precipitation. Don't be too thick, about 0.5cm thick can be, the thickness of the cake is the most elastic Q.

Step 5: put more water in the pot, bring to a boil over high heat, and steam on a tray for 20 minutes.

Step 6: steam well.

Step 7: put the cake into a basin filled with cold water to cool. Cut into pieces after cooling.

Materials required:

Rice: 500g

Rock sugar: right amount

Water: 200ml

Note: 1. The taste of rock sugar is better than granulated sugar. 2. Steam 0.5cm thick, the best elasticity. 3. Be sure to thoroughly cool, toughness is the most sufficient. My family ate up when it was warm. 4. If you find that there is too much water in the rice pulp during steaming, you can precipitate it. After the pulp has sunk to the bottom, you can pour out some water.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sweet