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.
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Ingredients
Cooking Instructions
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Prepare all the ingredients
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80g of blueberries and 350ml of water pour into a food processor and whip finely, sift once to get blueberry juice.
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100ml water chestnut flour and 200ml blueberry juice, stir well, sieve 1~2 times to obtain raw pulp.
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200ml blueberry juice and 100ml sugar, bring to a boil, turn off heat
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Add 50ml of raw pulp while hot and stir quickly until thick
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Mix the remaining raw pulp and stir well
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The batter is ready.
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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.
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Add a few more blueberries,
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Pour the batter and steam for about 3 minutes.
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(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)
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After steaming, let it cool completely before demolding and enjoying.
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Sweet, soft and glutinous, full of aftertaste
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I can't stop taking a bite at a time
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