Glutinous snacks | Blueberry bowl cake

The video uses a 100ml measuring cup, which can be replaced by other containers, according to the ratio of 1:4 powder to water; Sugar can be adjusted for individual sweetness.

Ingredients

Zhouxingwaterchestnutpowder 100 grams

blueberries 100 grams

whitesugar 100 grams

Cooking Instructions

Prepare all the ingredients
80g of blueberries and 350ml of water pour into a food processor and whip finely, sift once to get blueberry juice.
100ml water chestnut flour and 200ml blueberry juice, stir well, sieve 1~2 times to obtain raw pulp.
200ml blueberry juice and 100ml sugar, bring to a boil, turn off heat
Add 50ml of raw pulp while hot and stir quickly until thick
Mix the remaining raw pulp and stir well
The batter is ready.
Put the bowl cake bowl into the steamer, pour in 8 minutes of batter after the water is boiled, and steam it over high heat for about 6 minutes to cook thoroughly.
Add a few more blueberries,
Pour the batter and steam for about 3 minutes.
(The slurry will settle, stir well before scooping each time!) The steaming time is adjusted according to the heat and thickness / if there is no white core in the middle, it is cooked)
After steaming, let it cool completely before demolding and enjoying.
Sweet, soft and glutinous, full of aftertaste
I can't stop taking a bite at a time