Niangya traditional cake @ steamed cassava cake(niang re chuan tong gao dian zheng mu shu gao )

Niangya traditional cake @ steamed cassava cake

Introduction:

"Cassava is a kind of root food crop, which contains a lot of starch. In the past, it was mainly used as food, but now there is no shortage of food, and its use has been industrialized. Cassava is not sweet potato, sweet potato is sweet potato, and cassava is a shrubby perennial. Stem curved, woody, 2-5M high, single leaf alternate, palmately cleft, papery, lanceolate. There are fleshy long cylindrical tuberous roots. In fact, cassava is a common ingredient in Southeast Asia and subtropical regions. There are many changes in the way of cooking. It can be made into cakes, dishes, sliced and fried into cassava chips and so on... Among many niangya cakes, cassava cake is one of my favorite cakes. Whether steamed or roasted, I love it. I remember when I was a child, I planted a lot of cassava before and after my family. At that time, the economy was not very good, and many families depended on growing cassava. At that time, we used to dig cassava with hoes to cook for dinner. At this moment, I write. I remember the joy of my childhood, as if in front of my eyes... "

Production steps:

Step 1: prepare the required materials.

Step 2: mix the shredded coconut with salt.

Step 3: add water to the pot and bring to a boil. Put the method (1) into the pot and steam for 5 to 10 minutes. Take it out and let it cool. Set aside.

Step 4: add appropriate amount of water into coconut shreds and make juice with hand dregs. Take the coconut milk with a leaky net.

Step 5: filter coconut milk and set aside.

Step 6: peel and wash the cassava, and slowly grind it into mud with a planer.

Step 7: add salt to the mashed cassava and mix well.

Step 8: add coconut milk.

Step 9: add sugar again (not sweet, can reduce sugar content)

Step 10: take a square or round baking basin, oil and spread banana leaves. (I don't have banana leaves at home.) mix all the ingredients well and pour them into the baking basin.

Step 11: put it in the steamer.

Step 12: steam over high heat for 30 minutes until cooked. Remove.

Step 13: after cooling, cut into pieces and dip in white coconut.

Materials required:

Ground cassava: 500g

Coconut milk: 100g

White coconut: 1 piece

Salt: 1 / 2 teaspoon

Sugar: 150g

Note: (you can buy ready-made coconut milk, but it doesn't smell like fresh coconut milk.)

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Niang Re Chuan Tong Gao Dian Zheng Mu Shu Gao