Osmanthus rice cake [Chongyang cake]

Cooking Instructions

1. Add the sugar powder to the sticky rice flour and stir well, slowly add water (the amount of water depends on the state of the addition) and stir it, rub it with your hands until it is pinched into a ball and scattered when touched, and sieve out 3/4

   

2. The remaining 1/4 is added to the purple sweet potato powder, mixed well, sifted and sifted
   
   , and an appropriate amount of water can be added according to the degree of dryness and wetness

   

3. Take a mooncake mold, add two spoons of white sticky rice flour, add an appropriate amount of bean paste, and continue to add white sticky rice flour to cover the bean paste

   

4. Add purple sweet potato sticky rice flour, fill the mold, place the mold on the scraper, and gently press twice

   

5. Pick up the mold and press the rice cake against the steamer mat

   

6. Bring the water to a boil in advance, put it on the steamer and steam for 25-30 minutes

   

7. Peel the surface of the pot with osmanthus nectar