Zhanjiang special snacks: Tian Ai Qi, wood leaf clip, leaf cake, Mi leaf cake

Cooking Instructions

1. Pick the jackfruit leaves, wash them and dry them. Get ready for the cake!

   

2. Wash the appropriate amount of red dates and cut them into granules for later use!

   

3. Cut the melon sugar into granules and set aside!

   

4. I bought two catties of glutinous rice and one catty of rice in the market and let the boss grind it directly into flour, so that it is pure rice noodles.

   

5. Tian Aimian pinched his heart and cleaned it, and threw away all the stems. I buy fresh ones and I sell them dried. The boiling time of fresh ones is relatively fast, and the dry ones will take a long time to rot because of the drying of the sun. And I'm worried about buying a fake!

   

6. Close-up of Zhang Tian Aimian

   

7. Put five bowls of water in the pot and boil, then throw in the brown sugar to dissolve!

   

8. Grab an appropriate amount of rice noodles and put them in a basin, add a little warm boiled water and knead them until they are thin.

   

9. Divide the kneaded dough into three parts, flatten it into the brown sugar water and cook until the dough floats on the surface of the sugar water.

   

10. Put water in another pot and boil with the cleaned mugwort, and cook until the mugwort is soft and floats on the water.

    

11. Pick up the boiled mugwort cotton and put it in a pot of dough and sugar water and cook it together until the dough is all broken down into small pieces of dough, turn off the heat and open the lid to cool a little, so as not to be too hot and not easy to knead the dough.

    

12. When the fresh coconut is bought at the market, ask the boss to cut it out, shave the black skin on the outside, and then beat it into silk with a machine, as shown in the picture!

    

13. There is no need to add any seasoning to fry in the non-stick pan until the shredded coconut water is dry, pay attention to the whole process of low heat, it is best to keep stirring with both hands like me, otherwise it is easy to fry the paste. After stir-frying the water, pour in an appropriate amount of self-refined lard, and stir well in the same way.

    

14. The surface of the fried shredded coconut looks very shiny, and the neutralization of the lard makes the shredded coconut more fragrant.

    

15. Put the fried shredded coconut into a large pot or pot, so that it is easy to mix evenly and not fall out. Then pour in a pound of fried and broken black sesame seeds, an appropriate amount of red dates, and an appropriate amount of winter melon sugar.

    

16. Finally, pour in one and a half pounds of sugar, put on gloves and stir evenly inside, so that every place is evenly stained with sugar.

    

17. Stir evenly with effect! This is the end of the induction.
    

    

18. Next, start kneading the crust, pour the rice noodles into a large basin and dig a hole with a spoon. Remember to leave a little rice noodles here to make a hand-mix!

    

19. Beat a few spoonfuls of the freshly boiled sugar water mugwort into the pit in the powder and start to mix the noodles, pay attention to the fact that it is still relatively hot, because the sugar water is not very cold, and you can't wait until it is cold to use, so that the crust kneaded out is not delicious and soft enough. Just like the step of making the hot noodles for the cake, the hot noodles are also used here! But be careful not to burn your hands, this step is more difficult! Knead the slag that thickens the sugar water first, add it little by little, don't add too much at one time, to avoid the crust that comes out is too thin! Pour in a little peanut oil when you knead it almost to avoid the glutinous rice flour being too sticky!

    

20. The kneaded rice dough is smooth and delicate, a small piece of black is Tian Ai cotton, the color of the rice dough is yellow and black because of the sugar water, this is the correct color!

    

21. Then it's time to wrap the dough into pieces the size of a quail egg.

    

22. Use a rolling pin to roll out a crust the size of a dumpling wrapper.

    

23. I used my brain to roll out the dough and use a round cutter to cut out a round crust of the same size, and the result was beautiful and uniform in size.

    

24. Cut a little more at one time and you can wrap the cake. You need to use the rice flour you just left to roll out the crust, because the glutinous rice will be very sticky. Sprinkle dry powder to prevent sticking!

    

25. Two jackfruit leaves underneath the crust

    

26. Then add the filling, depending on personal preference to decide how much invagination, I prefer the thin skin and more filling.

    

27. Then cover it with another piece of crust and pinch the two crusts tightly. Be sure to pinch it tightly, otherwise it will crack and cause the filling to flow out when it is not steamed. After pinching, put two more jackfruit leaves on top and you're done.

    

28. The finished cake is steamed in the steamer, and then put it in to steam after the water is boiled, and the steaming time is not uniform, because some people make it small, and some people make it big, so the cooking time is different, but this kind of cake is the easiest to know whether it is cooked, that is, a little trick to look at the leaves of jackfruit. If the leaves turn from green to yellow, it proves that the cake is ripe and ready to cook!

    

29. Try your hand at one now! Wow! Super tasty. I made more than 50 cakes and distributed them to relatives, and I just had 10 or 8 left to eat, and it was a joy to share!