Cake Bar Tapioca Pudding

Cake Bar Tapioca Pudding

　　Ingredients:

　　One cake bar (about 150g), 100g lotus root starch, moderate amounts of roasted sesame seeds, dried cakes, melon slices, walnut kernels, green candied fruit, white sugar, and rose sugar.

　　Preparation Method:

　　Stewing. Wash, soak, and drain rice, then grind it into powder using a stone mill. Sift the powder through a sieve to remove coarse grains. Sprinkle fine rice flour with a little cold water and mix evenly to form a moist, loose rice cake. Place the cake in a 2 cm thick, 7 cm diameter wooden hourglass-shaped small steaming basket, set directly over boiling water in an aluminum pot, and steam for 2–3 minutes until cooked to make the cake bar. In a large bowl, place dry lotus root starch and moisten it slightly with a little cold water. Then pour in boiling water while stirring continuously to form a semi-transparent paste. Add white sugar and rose sugar to adjust the sweetness and aroma. Place a piece of cake bar in the bowl, then sprinkle with roasted sesame seeds, chopped dried cakes, melon slices, walnut kernels, and candied fruit to complete the dish.

　　Flavor Profile:

　　The cake bar is white, and the lotus root starch is translucent, with a sweet, fragrant, smooth, and refreshing taste. Originally named "Cake Bar Congee," it is a traditional famous snack from Guiyang.

　　Technical Tips:

　　When mixing the cake flour, do not add too much water—it should be just loose and moist. Be sure to use high-quality rice.