Brown sugar cold cake-a good summer remedy

Overview

Brown sugar cold cake has been my favorite summer dessert since childhood. Maybe it’s more common in Sichuan, the most famous one is Shuanghe Cold Cake. I used to make it with rice milk when I was a kid. You can buy cold cake powder everywhere now. So more convenient. The cold cake has a delicate texture and is sweetened by the brown syrup. If refrigerated overnight. The next day I was eating one bowl after another. For me, summer is incomplete without eating cold cakes.

Tags

• afternoon tea
• summer recipes
• brown sugar
• cold cake powder
• mix the cold cake powder with water
• the water to be boiled in the pot
• the water used to boil brown sugar
• white sugar

Ingredients

Steps

1. 1 Prepare the materials for making cold cake: a small basin, an extra large basin (because the electronic scale is small, I weigh the water in several times.), an electronic scale, a pack of Shuanghe Faucet cold cake powder, and a handful of silica gel.

   

2. 2 Put the cold cake powder into a container, mix it with 1 pound of water to make a paste, and leave it for 30 minutes.

   

3. 3 When placing the paste, add 5.5 pounds (2750 grams) of water to the pot (the pot must be cleaned). Burn first.

   

4. 4 While the paste is resting, place 11 bowls. And dry the bowl and put it away.

   

5. 5 Wait for the water to boil and the paste to rest. At this time, turn down the heat a little and stir the mixture with a spatula while pouring in the paste. (Prevent the pot from getting stuck).

   

6. 6 Stir until big bubbles form and the aroma of rice comes out. (You need to cook the rice milk)

   

7. 7 At this point spoon it into a bowl and wait for it to cool completely. (The cold cake will be in the form of paste before cooling, and will resemble jelly after cooling)

   

8. 8 While the cold cake is cooling, let's make the syrup. Get ready: about a pound of brown sugar and a small bowl of white sugar. (This amount does not have to be precise. When the time comes to mix it with cold cakes, add less if it is not sweet, and add more if it is not sweet)

   

9. 9 Add about 1.5 pounds of water to the pot. Add brown sugar and white sugar and cook.

   

10. 10 Boil on high heat first, then on low heat. Cook until thick and foamy. Then put it into a bowl to cool and set aside. Once completely cooled, place in the refrigerator. It will become more sticky after refrigeration, if it is too sticky for later use. Then dilute it with cold water.

    

11. 11 Wait for nearly two hours for the cold cake to cool completely. Wrap in cling film and refrigerate in the freezer overnight. It tasted very good the next day. If you are really craving for it, you can eat it if it has been frozen for two or three hours. (If it is a special period for women, you can eat it without refrigeration)

    

12. 12 Attached is a photo of what to eat for lunch the next day. Inversion method: Use a popsicle stick dipped in water to turn around along the wall of the bowl, and then invert it (the popsicle stick dipped in water will help it fall off). Then pour brown sugar syrup on top. Do you think it is tender and delicious? Then have a bowl.