Donkey-hide gelatin cake

Overview

Donkey-hide gelatin nourishes yin and blood, a good winter tonic!

Crush donkey-hide gelatin and grind it into powder in a food processor
Grind rock sugar into powder
Place in a dry container
Fried black sesame seeds
Wash the walnut kernels and pine nuts, drain the water and bake them in the oven (165° for about 15 minutes)
Wash and remove the cores of the red dates, then bake them in the oven to dry the surface moisture
Cut the longan meat into small pieces
Have all materials ready
Put donkey hide gelatin powder and rock sugar powder into the pot, pour in 500ml rice wine and start boiling the gelatin
Bring to a boil over medium heat, then turn to low heat. When the glue becomes thick, it is better to lift the spoon and let the glue drip into pieces, commonly known as "hanging flags". It will take about 40 minutes, stirring constantly to prevent sticking
Add black sesame seeds and stir
Add walnut kernels and pine nuts
Add red dates and stir
Add longan meat and mix well
Take out of the pan and put into a pan coated with salad oil
Flatten it and sprinkle osmanthus on the surface
Cool naturally for 6 hours and the cake will harden! You can also freeze it in the refrigerator for 1 hour.
Cut into pieces and serve immediately