Milk lotus seed cake
It's hot. Share a cold, soft, glutinous and q-playing lotus seed cake. I created this milk lotus seed cake. It was originally used to grind lotus seeds into powder, just to make a convenient and fast lotus seed soup for my mother-in-law for a change. Once I made a large proportion of lotus seed powder. I wanted to try whether it could be made into a cake. I didn't expect it to be a success. The raw materials are very simple, that is, milk and lotus seeds, with a little rock sugar powder added, because it is a coagulant made of lotus seed powder. The finished soft waxy Q bullet is absolutely healthy and delicious. Try it if you like it clean.I don't like too sweet, so I only put a little rock candy powder. Like sweet can increase the amount of sugar. Rock sugar powder can also be replaced by white sugar.
Step 1 . Peeled seedless lotus seeds.
Step 2 . Grind into ultra-fine powder with a wall breaker.
Step 3 . Pour pure milk into the milk pot and add ground lotus seed powder.
Step 4 . Stir well without particles.
Step 5 . Add a small spoonful of icing sugar powder.
Step 6 . Stir well until the rock sugar powder melts.
Step 7 . Cook over low heat and stir while cooking to prevent the bottom of the paste. At the same time, let the milk lotus seed paste be heated evenly. Boil until a thick paste.
Step 8 . Pour it into the container. I use a heat-resistant glass sealed box, and apply a little cooked oil on the bottom to prevent it from sticking. In fact, this can solidify and cut into pieces.
Step 9 . If you feel that the cooking time is too short, you can also steam in a cage for a few minutes. Cover the plate when steaming to prevent steam from entering the container.
Step 10 . Refrigerate for more than 2 hours, then pour it out and cut into squares.
Step 11 . Roll it in the lotus seed paste, which is convenient to take and increases the coconut flavor at the same time.
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