Osmanthus crystal horseshoe cake, Q elastic smooth, sweet and not greasy

Cooking Instructions

1. Prepare all the ingredients

   

2. 100ml water chestnut powder + 200ml water, stir evenly and sieve 1~2 times to obtain raw syrup.

   

3. 200ml water + 50g yellow tablet sugar, boil and melt the sugar, add 5g of dried osmanthus, bring to a boil, turn off the heat.

   

4. Add 50ml of raw pulp to the sugar water while it is hot, stir quickly until thick,

   

5. Mix the remaining raw pulp,

   

6. The osmanthus pulp is ready.

   

7. Steamed cake: Put the "flower silicone mold" in the steamer, pour in the osmanthus pulp after the water boils, and steam it over high heat for about 10 minutes to cook thoroughly.

   

8. (The horseshoe flour will settle, so stir well before scooping the batter each time!) The steaming time is adjusted according to the heat and thickness / there is no white core / the surface is dry and hard to cook)

   

9. After steaming, let it cool completely before demolding and enjoying.

   

10. Soft and glutinous, sweet and not greasy

    

11. The house is full of fragrance~ Adults and children love to eat!

    

12. It's delicious, it's not hot!

    

13. It's a good choice for breakfast or a snack