Ingredients for Zeng’er Cake: 150g glutinous rice flour, 50g sweet rice flour, 40g cotton sugar, 100g cold water, and an appropriate amount of sesame filling.
Step 1: Place glutinous rice flour, sweet rice flour, and cotton sugar in a bowl.
Step 2: Gradually add water, mixing into a floss-like texture.
Step 3: Rub the flour with both hands until it resembles soybean residue, not sticky together but damp.
Step 4: Grease each mold.
Step 5: Layer the flour – black sesame – flour.
Step 6: Smooth the flour without pressing, top with a bit of black sesame and a cranberry (accidentally turned black and white due to a phone button press).
Step 7: Steam in a pot over high heat first, then medium heat for 15 minutes.
Step 8: Demold after steaming, ready to eat, soft and sweet!
Step 9: Have someone taste it, they say it’s the authentic flavor. Take a beautiful photo outside, ah! Beautiful!
Cooking Tips for Zeng’er Cake: Zeng’er Cake should be soft and fluffy. Do not press tightly into the mold. While making, I took photos with my phone and accidentally pressed a button, resulting in a black and white photo. Don’t be influenced by the color; glutinous rice flour is actually rice flour, slightly yellow, ground and roasted by the store. The finished Zeng’er Cake has the traditional taste.
There are tricks to making delicious dishes, and each of my dishes has its own little secret. Search for ‘Beijing Snacks’ to directly view my recipes!
