Qingming Festival is drawing near, and Mom is making Qingming cakes.They come in both sweet and savory flavors, and as a die-hard sweet tooth, I definitely prefer the sweet ones.What’s more, our family’s Qingming cake mold is already over fifty years old.Grandpa made it himself when Mom was just a little girl.This little mold fills my heart with so many feelings.After years of living away from home, my homesickness will always be tied to this taste of home.
Ingredients：
For the green cake wrapper：
Green glutinous rice flour: 450g ,
Lard: 15g ,
Water + Qingming herb: 530g(Blanch and squeeze Qingming herb until about 165g)
For the sweet filling：
Roasted black sesame: 115g
Sugar: 115g
Lard: 70g
Instructions
1. Boil water with a pinch of salt and baking soda. Blanch the Qingming herb until tender, drain, and squeeze dry.
2. Put theQingming herb in a blender, add cold water to reach 530g total, and blend until smooth.
3. Mix lard into the green flour, pour in the Qingming herb juice, and knead until smooth and non-sticky.(Adjust liquid gradually since flours vary in water absorption.)
4. Take half the dough, steam over medium heat for 6 minutes after the water boils, cool, then knead together with the remaining raw dough.
5. Grind roasted sesame and sugar into powder in a blender, mix well with lard.
6. Divide the dough into 50g pieces and the filling into 15g portions.
7. Dust shaped dough with a little flour, press into the 65g mold for easy demolding.
8. Arrange in a steamer, start with cold water, steam for 8–10 minutes once steaming, and serve.
Qingming Cake tastes absolutely wonderful. It holds the fresh flavor of spring and the warm love of family.Friends, give it a try!
FROM:REDNOTE
