New Cantonese pastry—Peach Cake with Green Sauce

Overview

Red peach cake is a snack in Chaoshan. It is simple to make, soft and delicious. It can be steamed or fried in many ways. On a whim, I made peach cake with green juice. It is fragrant, soft and glutinous, and the effect is great

Tags

• pastries
• cantonese cuisine
• afternoon tea
• summer recipes
• barley green juice
• celery
• cornstarch
• oil
• peeled mung beans
• rice flour
• salt

Ingredients

Steps

1. 1 Slowly add boiling water to the rice flour in circles with chopsticks, and stir evenly. Let the rice flour cook until fully cooked and then add the cornstarch. Dilute the green juice with water and evenly add it to the dough

   

2. 2 After mixing well, add a little oil and knead into a ball with your hands. Wrap in plastic wrap and set aside. .

   

3. 3 Soak the mung beans overnight in advance and steam them for half an hour. Fry mung beans in oil and press into puree, add celery and salt.

   

4. 4 Take an appropriate amount of dough and knead it into a bowl shape. Add mung beans and wrap them up. Put the wrapped cake into the mold, print it and take it out. And put the prepared green sauce peach cake in hot water for 15 minutes.

   

5. 5 After 15 minutes, you’re done