Concubine Cake

Soft! Q bomb! Drawing! Legend has it that Concubine Yang is eating the concubine cake, which can be made with a stir!

Recently, this imperial concubine cake is very hot~In fact, it is a glutinous traditional Chinese pastry with a variety of healthy ingredients that girls love, red dates, brown sugar…tonic energy and blood!

The point is! He is really delicious! It’s as soft and glutinous as the newly tapped rice cake, and the taste is also very rich. It is full of ingredients after a bite~

Material sharing

70g glutinous rice flour
80g milk
20g brown sugar
Salad oil 10g
1 egg
Dried fruit (cranberry, red dates, etc.) 30g
Nuts (cashews, almonds, etc.) 20g
*Serving size: The recipe makes about 20 pieces of chaise cake

Step display

1 / Stir milk and salad oil evenly. Salad oil can also be replaced with unsalted butter.
2 / Continue to add eggs and brown sugar, and stir well until completely melted.
3 / Pour the glutinous rice flour slowly while stirring until it becomes a uniform paste, then sieve.
4 / Put oil paper in the baking pan, pour half of the batter, about 1cm thick, and sprinkle a layer of dried fruit and nuts evenly.
5 / Put the baking pan into the preheated oven and bake at 180℃ for 15 minutes.
6 / Take out the remaining batter, sprinkle a layer of dried fruit and nuts, and bake for 30 minutes at 180℃.
7 / After roasting, take out and let cool and cut into pieces.
8 / Finished product.

Tips

1) The thinner the batter, the softer the cake.
2) Red dates and brown sugar are the soul of the chaise cake and cannot be removed.
3) The concubine cake is kept frozen, it will become hard after long-term refrigeration.
4) Spray a little water if the surface cracks during baking.