What soft and waxy cakes have you eaten?

I'm glad to answer your question. There are many soft cakes. There are local soft glutinous cakes in many places, such as pea cakes in Henan, snowballs in Beijing, radish cakes, taro cakes, glutinous rice cakes in Guangdong and so on. Soft and waxy cakes taste good. I like eating soft and waxy cakes very much. I have eaten many kinds of soft and waxy cakes. Because I am from Guangdong, I will share some of them with you.

Tian Ai Huang takes glutinous rice flour, sticky rice flour and chopped and cooked rice flour as dough, wraps shredded coconut and peanuts as stuffing, rubs them into a circle smaller than a fist, sticks lotus leaves on one side, and puts them into a pot for steaming. The skin is soft and waxy, with the fragrance of Tian Ai, sweet and delicious.

Pumpkin cake cut the pumpkin into pieces and steam it in a pot until soft. Take it out and press it into pumpkin puree with a spoon. Mix flour with glutinous rice flour and proper amount of sugar, make it into a flat circle the size of a fist, and then steam it in a pot to eat. The taste is soft and waxy, and the pumpkin is rich in flavor. It can also be steamed and fried.

Fried pile

It is a snack that glutinous rice is kneaded into glutinous rice flour balls with water and sugar, wrapped with shredded coconut or chopped fried peanuts as stuffing, kneaded into balls, rolled into sesame seeds, fried in an oil pan until golden brown, and then picked up for eating. It tastes sweet, soft and sticky, representing the sweetness of reunion.

A dustpan is a rice cake steamed on a dustpan with rice paste, so it has the word "dustpan" in its name and is a local specialty food in Zhanjiang and Maoming, Guangdong. The taste is soft and glutinous, and it is smooth and enjoyable with special sauce or garlic sauce.

Northeast cake, soft and waxy, especially delicious.

There are generally two kinds, sweet and fragrant. Sweet means seasoning with white sugar and medlar. The seasoning is seasoned with bean flour and a small amount of sugar.

When two raw materials are the same, they become different flavors.

There are also some red bean stuffing, with brown sugar stuffing and dates. They are soft and sweet, especially popular with the elderly and children.

However, glutinous rice is acidic. For people with bad stomachs, you must eat in moderation and never be greedy!

Hello! I'm glad to answer this question. Soft cookies include snowballing usury, glutinous rice paste, clear fruit and so on. Let me introduce how to make them:

A snowball preparation material, 250g glutinous rice flour, 0/50g bean paste/kloc-,200g soybean and 30g vegetable oil. First, put the soybeans into a baking tray and bake them at a high temperature of 180 degrees for 20 minutes, and then bake them for later use.

Start mixing glutinous rice flour, add cold water to glutinous rice flour until it sticks to your hands. Brush the plate with oil, put the glutinous rice thread on it, and steam for 20 minutes on high fire.

Spread the baked soybeans on the chopping board, put the steamed glutinous rice thread on the chopping board and roll it thin with a rolling pin. Roll the bean paste into a stick and put it on the rolled glutinous rice noodles, wrap it with bean paste and stick it together.

Cut it into two small pieces about 5 cm with a knife. Sprinkle soybeans on the dough, and then the plate is finished.

2 glutinous rice paste soak glutinous rice overnight, steam it into glutinous rice, crush black sesame seeds with a rolling pin, add sugar and mix well.

Beat the steamed glutinous rice with a rolling pin, rub it into a ball and stick sesame sugar on it.

You can fry it in a pot if you want.

You can also peel the mango, cut it into small puddings with uniform size, beat the steamed glutinous rice into balls with a rolling pin, moisten it with water, flatten the balls, wrap them in mango pudding, then knead them into balls and roll them on a plate full of shredded coconut, and the glutinous rice paste with coconut and mango pudding flavor will be ready.

Stir-fried sesame seeds with Sanqing fruit, add sugar and mix well to make stuffing. Clean fresh Folium Artemisiae Argyi, put it in a cooking machine, add water, make juice, and pour the juice into glutinous rice flour to make dough.

Roll it into dough. Wrap the stuffing with dough to make transparent fruit. Put the fruit in the steamer and take it out in 15 minutes.

These cupcakes are unique in flavor, soft and sweet, and you can make them yourself if you like. I hope my sharing can help you!

Hello, I'm Sister Xia, and I'm glad to answer this question. My children prefer to eat soft and waxy cakes, especially for the elderly and children! Soft waxy cake full of fairy tale flavor

Waxy yam and small stubborn purple potato

Purple+white

Preparation of ingredients:

Yam purple potato cake

Production method:

1. Prepare a small purple potato and a small yam.

2. Then skin them ~

3. Chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop, chop

4. Put the purple potato block and the Chinese yam block into two bowls respectively.

5. Press them into the mud with the bottom of a spoon or a rolling pin.

(Add appropriate amount of sugar and honey respectively when pressing)

6 .. After you get two bowls of sweet mashed potatoes and purple potatoes, you can play freely and put them into the mold for molding ~

(You can sprinkle some cooked glutinous rice flour in the mold to help perfect demoulding. )

In this way, our soft sweet potato yam cake is ready. Yam and purple potato are relatively low-calorie foods, which are easier to digest.

I'd like to share with you the sweet potato and coconut balls just made last night. The method is simple, delicious and unique in taste. Like a friend can try!

Let's share the practice with you:

Preparation materials: sweet potato, glutinous rice, sugar, 1 egg, coconut and shredded coconut.

1. Slice the sweet potato and steam for 20 minutes;

2. Add sugar to the sweet potato and mash it into mud;

3. Add appropriate amount of glutinous rice flour and knead into dough;

4. Divide the dough into several parts and knead it into small balls;

5. Beat the eggs in a bowl and break them. Pour coconut milk and shredded coconut into a bowl.

6. Sweet potato coconut balls dipped in egg liquid, rolled in shredded coconut;

Seven, steam on the pot for ten minutes.

I believe that most people have no resistance to soft, delicate and beautiful cupcakes. After all, it tastes great in your mouth. Whether the elderly miss children or adults, they all like to eat soft and glutinous cakes.

What soft and waxy cakes have you eaten? In fact, there are many soft cakes. The cakes sold in the pastry shop are exquisite and beautiful, but I don't like to eat the soft and waxy cakes I bought. Because the taste is too sweet, it is easy to get bored, and children and the elderly can't eat more, so I like to make my own soft glutinous cakes, which can be made according to my own taste, and the ingredients I add can also be my own favorite. The key point is that it is also very simple, and it is more affordable to make it yourself, which can be eaten by the elderly and children. One of my favorite soft waxy cakes recently is crystal purple sweet potato cake. This crystal purple sweet potato cake looks beautiful, round, soft and waxy, and its appearance is crystal clear. It looks even better with the dreamy purple of purple potato.

This kind of soft glutinous cake not only tastes beautiful, but also tastes very good. This kind of cake is not only soft and glutinous, but also very elastic and super enjoyable to eat. All the children in my family like it very much. I'll share the specific methods with you.

Crystal purple potato cake. Ingredients: purple potato, condensed milk, sugar, sago.

1, wash purple sweet potato, peel it, slice it, steam it, press it into purple sweet potato paste, then add a spoonful of condensed milk and a little sugar, and stir it evenly for later use.

2. Put the sago into a mill and grind it into fine rice flour, then add a spoonful of white sugar and warm water for several times and knead it into sago balls.

3. Divide the sago balls into small doses of equal size, take out the small doses, knead them into flat bags, put them on oiled paper, put them face down, put them all into a steamer, boil water in the pot, steam for 20 minutes after boiling, and then stew for 5 minutes.

After steaming in the pot and taking it out, this small cake will become crystal clear, because sago will become transparent after steaming, and it will be very elastic when pinched by hand, which is particularly enjoyable, beautiful and better to eat. But when cooking, you can change the purple potato into your favorite ingredients, such as sweet potato, bean paste, pumpkin and so on.

Conclusion. In addition to the soft glutinous cake made of sago, there is also a kind of glutinous rice flour that can be used as soft glutinous cake. Eating at home is delicious, much more delicious than what you bought. If you want to eat cupcakes, you can make them yourself at home. If you like this cupcake, you might as well try it. It's simple and delicious.

Add one of my favorite waxy cakes:

Brown sugar Baba!

A must-have snack in Chongqing Hotpot Restaurant.

This food is made of glutinous rice, so it tastes waxy.

But it is different from other soft dumplings: it is a cake made of glutinous rice and then fried at high temperature. It tastes crispy outside and waxy inside, with sweet brown sugar and soybeans.

Actually, it is. Eating too much makes you greasy. But after eating hot pot, I still served one or two pieces. Thick brown sugar water with juice is hung outside the crispy glutinous rice cake, and then wrapped with a layer of bean flour. It really tastes the best in the world.

It can be said that a hot pot without brown sugar is an incomplete hot pot.

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I ate ice cream in summer, thanks for reading.

I'm glad to answer your question. I am a snack.

The following is my own food sharing.

1. This is a pea cake. Sandy pea cake is very delicious, soft and sweet. The practice is also very simple, and the peas can be cooked. Break it in a cooking machine, put some sugar in it, then fry it in a pot until there is no water, find a container to dry and eat it.

2. The second one is a thousand-layer cake. It's also delicious and the method is simple. Put the eggs, sugar and flour into the batter in the pan. Spread it into a layer of skin. Then send some cream. Add your favorite fruit, layer by layer, and you can make a simple thousand-layer cake.

I ate it myself. A bite of cream puffs, red bean bread and butter biscuits. Everything is delicious.

I hope my answer can help you.

Hello, everyone, I'm glad to answer this question. I like to eat these soft and waxy cakes, such as Xue Meiniang, snowballs, green balls, dirty bags and so on. Today I want to talk about Xue Meiniang's practice.

Ingredients: glutinous rice flour100g, corn starch 30g, milk180g, butter 35g and sugar 60g. According to your own taste, mango and strawberry can be cooked with glutinous rice flour and cream in moderation.

Steps:

1. Give it glutinous rice flour, corn starch and white sugar, mix and stir evenly, then pour in milk and stir evenly to make a slurry.

2. Put the evenly stirred slurry aside and let it stand for 10 minute. If you have that kind of fine sieve at home, you can sieve the slurry to make the taste more delicate and smooth. If there is no fine screen at home, you can skip the screening and omit this step.

3. After the slurry is allowed to stand for ten minutes, cover it with plastic wrap and steam it for 20 minutes.

4. Cool the steamed glutinous rice milk dough, pour in the cream and knead well while it is hot.

If you have whipped cream at home, you can deliver it yourself and put it in the refrigerator. If not, buy that cream for later use.

Cut the fruit into cubes.

7. Sprinkle the steamed glutinous rice flour on the chopping board, and divide the steamed rice flour skin into preparations with uniform size.

8. Take a small piece of steamed vermicelli, spread glutinous rice flour on it, cover your hands with glutinous rice flour, and roll it into dough similar to dumpling skin with a rolling pin.

9. Put a spoonful of whipped cream on the vermicelli in one hand, then add the diced fruit and spread a layer of cream on it.

10. Wrap the dough and knead it tightly.

1 1. Finally, stick a layer of cooked glutinous rice flour and put it in the refrigerator for cold storage, which will taste better.

I have eaten soft and waxy cakes: Beijing snowball, Youth League, Euryale ferox cake, bamboo leaf green cake, and white rice cake that my mother often makes. Here are several kinds of soft glutinous cakes:

1. Snowball in Beijing.

It may be sold all over the country now, but the first time I ate snowballing usury was when I went to school in Beijing in the Millennium. At that time, there was a real snowballing in Beijing, and I fell in love with it the first time I ate it. There is a thick layer of soybeans outside, and glutinous rice with sweet bean paste inside (forgive me for eating only bean paste at that time), which is really delicious.

2. Communist Youth League

There are many in the south. It has always been Tomb-Sweeping Day, and wormwood is everywhere. People use the juice of this grass to mix with glutinous rice to make skins, which are filled with various delicious fillings, such as bean paste, red jujube paste, peanuts and so on. Now there are many new flavors: floss and fruit. The difference between a green ball and a snowball is that it directly contains a packet of stuffing, which will be more greasy to eat.

3. Euryale ferox cake

Euryale seed cake is a specialty of Xitang, which is made of chicken head rice. This is the first time I ate this kind of cake when I was traveling there. I am used to it. The key is sweet but not greasy, and the taste is very rich. It is not easy to buy in other parts of China, but now online e-commerce is developed and can be bought through e-commerce in any province and city. Osmanthus fragrans of Euryale ferox cake is delicious, sweet but not greasy, and it is worth a taste.

4. Bamboo leaf cake

Bamboo leaf cake is a specialty of Sichuan. The first time I ate bamboo leaf cake, I didn't go to Sichuan to eat it, but was attracted by online shopping. Yellow rice wrapped in bamboo leaves is in the shape of a small square, which is very cute. I can buy it and steam it in a pot for 5 minutes. It tastes like bamboo leaves. It's delicious. I miss the first time I ate bamboo leaf cake with my mother. My mother doesn't think the food online will be delicious. When I succeed, I will wait.

5. White rice cake

White rice cake is a rice cake fermented with glutinous rice and white sugar. No ingredients were added, only the thick rice flavor and the sweet taste of sugar. Every mother's rice cake should have its own characteristics and taste. That's the smell of loving children!